Amid the bustling crowd gathered in front of the bar, Charlie Kim holds court with a charismatic smile and deft cocktail making skills. The bar manager of the newly reopened MO Bar is at ease, whipping up signature concoctions from a new menu of 14 inventive cocktails. “Let’s raise our glasses and toast to the friendships forged and more evenings filled with exceptional mixology,” says Kim to cheering patrons at the grand opening.
The acclaimed homegrown bar in Mandarin Oriental, Singapore recently welcomed guests back after an extensive renovation. A picture of elegance, the plush interior features teal walls with matching bar stools set against the main bar draped in shades of glistening gold. There is also a dual guest bar designed for guest bartenders to work alongside the MO Bar team. The intimate, sealed-off counter is set to host longer residences, where renowned mixologists can bring their specialty cocktails to Singapore.
Kim notes that the jewel-toned interior brings an uplifting yet cosy atmosphere to the space. “While the hotel has undergone major changes, MO Bar’s layout remains somewhat familiar to regular guests, which can be comforting,” he says.
His day typically begins at 10am with an iced Americano. After popping into the bar to check on the day’s schedule and gathering feedback on service from the night before, he dives straight into bar preparation. He begins preparing for the Reclaimed Slings, as these cocktails require a time-consuming technique.
He also checks in regularly with brand partners and produces cocktail recipes and ideas to improve the menu. “As bar manager, I aim to keep our menu crafting process as collaborative as possible. Everyone has their own unique mixology styles we can all learn from to inspire better drinking experiences for our guests,” he shares.
Along with his appointment comes the bar’s latest Blue Print menu, which traces Singapore’s architectural history. Sponsored by spirit partners Bacardi, Michter’s, Naked Malt Roku Gin, Haku Vodka, and The London Essence Company, it brings guests through four definitive chapters: Vintage Visions, Modern Landmarks, Future Facades,
and Skyline.
According to Kim, the new drinks align with the hotel’s reopening motto: Exceptionally Singapore. The first four volumes of the menu focus on the Nomadic Foraging theme, which studies ingredients and narratives from around the world.
Meanwhile, the latest menu “seeks to showcase [the bar’s] diversity and dynamism through 14 chapters, while injecting a tinge of nostalgia as it looks to the future.”
He recommends Elysium, his take on a reverse martini and his favourite drink from the Future Facades chapter. It features leftover bread from the hotel’s all-day buffet restaurant that is cooked down with white wine to create a complex yet unique tasting vermouth. “This cocktail represents our efforts in tackling the industry’s conundrum with sustainability, since food and drink waste remains prevalent in our business,” he says.
Kim’s idea of a great cocktail is one that allows the drinker to taste most of the ingredients listed in the description, with flavours that linger long enough to spark curiosity in each new sip. One Degree North, a refreshing drink featuring Compendium apricot mead, apple, and oolong, fits the criteria perfectly. Fruity and tart, it complements the tea’s floral aroma.
With Singapore’s drinking scene pushing boundaries over the years, Kim notes it’s hard to predict the next big thing as trends come and go quickly. “I see consumers being more health conscious and opting for healthier drinks. Ingredients such as ginger and ashwagandha have become more common in cocktail menus.”
