October 30th 2018 – Prestige Singapore wrote about The Cooperage – Read full write up here http://prestigeonline.com/sg/wine-dine/-/whisky-business-singapores-best-whisky-bars-delectable-drams/?fbclid=IwAR3aCKJ1_-lJfb9INM_lVzI4bVDgOpSat8Ta9qjCRZm5vB-rxEQ6V6eJlU0

September 27th 2018 – Whiskeygeeks wrote about The Cooperage – Read full write up here http://www.whiskygeeks.sg/2018/09/27/new-bar-alert-the-cooperage/

We had a try of the Salmon with spicy Mentaiko sauce topped with Ikura donburi, and it was simply excellent. The experienced chef cooked the salmon to perfection, and the ikura enhances the flavour in all the right amount. We also heard that the Truffle Black Angus Beef with Foie Gras donburi is fantastic and hence, we will be going back to try that soon! At $22 a bowl, it is an absolute steal!

August 20th 2018 – Lifestyle Asia did a write up featuring The Cooperage – Read it here https://www.lifestyleasia.com/sg/food-drink/reviews/bar-review-cooperage-brings-fine-whiskies-food-soul-hongkong-street/

HongKong Street and its neighbouring annals are a favourite amongst the regular Clarke Quay crowd who don’t want to commit to the bustle of the main nightlife district. The bars there are just the right mix of rowdy and refined, delivering a unique after-hours experience that keeps people coming back for more. The latest establishment to enter the stretch is The Cooperage, a whisky bar where austerity takes a backseat in favour of quality drams and a substantial food menu to satiate the hungry and thirsty hordes. Ambience.You get all the fixings of a traditional whisky bar at The Cooperage — sturdy leather booths, deep wood tables, a long bar backed by glimmering golden bottles of the good stuff. The premises are lit brighter and filled with upbeat tunes that deter from it ever having the starched-collar atmosphere one finds at more traditional whisky temples. Drinks. The question of whether Singapore really needs another whisky bar will inevitably arise, and The Cooperage’s counter-argument to that is simple. Yes, we do, because none so far have adopted a pricing model as competitive as theirs. They have decided to match the age statement of the whisky to the price you pay for a 30ml pour. This means a dram of a 12 year old single malt will cost you S$12++, and so it goes until you hit 21. It stands to reason that not all its wares can be priced so laterally, but The Cooperage far from shortchanges its customers. Familiar whiskies like the Glenfiddich 12 Year Old, Glenlivet 15 Year Old, and Singleton 18 Year Old are just some available expressions that match dollar-to-age, but others from arcane distilleries like Inchmurrin and Glendronach are also on the list should one wish to be experimental. Themed tasting flights at The Cooperage also make the sought-after accessible. It is the only bar in Asia to have a flight known as 1oo Years of Dalmore, which encompasses the 25, 35 and 40 Year Old single malts from the Highland house. Dalmore is famed for being one of the most expensive whiskies in the world, so the opportunity to enjoy such a flight without financial massacre is enough reason to pop by the bar.FOOD & DRINKBar review: The Swan Song is an approachable haven for whisky lovers of any calibreRead More Aside from whiskies, there is a slim selection of beers, cocktails and spirits to choose from. Food. The Cooperage has a full-fledged dinner menu, which makes it a welcome oddball of a whisky bar because most of its breed tends towards light bites. All of the dishes revolve around flavours compatible with whiskies, so meat and seafood are to be expected.

the cooperage
Shishamo mentai.

Briney mouthfuls of shisamo mentai cubes dressed with salmon roe and wasabi-marinated octopus hugged by a seaweed cracker were two umami morsels we’d gun straight for, especially when having a creamier whisky as these polar opposite profiles play off each other beautifully. If you plan to have dinner and drinks there (which you should), then you can’t go wrong with cuts like the Black Angus tenderloin charred from the grill. Verdict. Singapore has too many whisky joints to count, but a concept as competitive as The Cooperage’s reminds us that the idea of such a bar can be moulded into something with fresh appeal. Recommended drinks: Just pick a dram from the extensive list and enjoy whisky for what it is. Price: Drams begin at S$12. Noise level: Noisy. Service: Attentive.

August 7th 2018 – Food Blogger Makankaki.sg popped by and wrote about our Pasta on their FB page.

Best Carbonara ever. Good for fans who don’t like heavy cream! Best duck confit, really juicy lamb, charred wings, and home made crackers with wasabi octopus! Super reasonable prices! Plus single malts 12 years for $12. 15 years for $15 and so on till 21 years! The Cooperage – 42 Hong Kong Street.

August 1st 2018 – Secret Life of Fatbacks Blog wrote about us – Read it here https://secretlifeoffatbacks.com/2018/08/restaurant-review-the-cooperage-excellent-prices-for-whiskies-and-food-on-hong-kong-street/ 

July 20th 2018 – The Peak Singapore did a write up feature The Cooperage – Read full write up here https://thepeakmagazine.com.sg/gourmet-travel/what-youll-find-at-these-3-new-whisky-bars-in-singapore/?slide=3-3–FOR-THE-TRADITIONALIST–THE-COOPERAGE–The-Coop 

Whisky bars are no longer the dark, stuffy lounges they used to be. And more than just for the connoisseur, they also cater to drinkers who are just entering the world of whisky. From the bright and airy Room For More to the library of whisky treasures at The Swan Song to the accessible $12 drams at The Cooperage, there are options for everyone

July 15th 2018 – Straits Times ran an article featuring The Cooperage – Read it here https://www.straitstimes.com/lifestyle/food/bright-hip-and-serving-whisky 


The Cooperage is expected to open in Hongkong Street at the end of this month or early next month. Taking over the prime spot formerly occupied by Latin American cocktail joint Vasco, the 60-seater resembles a traditional whisky bar with its dark wood interiors and brown leather Chesterfield sofas. Its name means the making of barrels and casks, an integral component of whisky-making. The space is co-owned by spirits distributor Ryan Wang, 37, and Mr Paul Tan, 33, who owns the Grapevine bistro-bars in Upper Serangoon and Guillemard roads. They pumped about $600,000 into the project. There are more than 200 whiskies on offer, mostly from Scotland, with many entry-level and popular ones that are priced affordably. For example, a Glenfiddich 12-, 15-and 18-year-old whisky will cost $12, $15 and $18 respectively for a 30ml pour. Mr Tan says: “It’s getting more and more expensive to drink whisky and most Singaporeans are intimidated by the prices at whisky bars, so we wanted to make it as affordable as possible.” The bar will also introduce whisky flights starting at $46, with vertical tastings from a particular whisky brand or region. One of the six flights on offer features a dram each of Macallan Edition No. 1, 2 and 3, which are part of the Speyside whisky distillery’s limited-edition series released annually.

Another flight features expressions from the Glenfiddich’s Experimental Series, including the IPA experiment (whisky finished in casks seasoned with India Pale Ale beer), Project XX (made up of whiskies selected by the distillery’s 20 brand ambassadors) and Winter Storm (21-year-old single malt aged in Canadian ice wine casks), which is yet to be officially released here. The owners plan to change the menu every four months as stocks run out and new whiskies are added. With a minimum spending of $1,500, regular customers can store up to nine bottles in personal lockers. The bar comes with a kitchen and the owners have plans to roll out a limited menu of canapes, cheese boards and main courses to complement the drinks.