Desserts come after mains? Not at White Shades. Described as a “four-storey modern cocktail playground”, the F&B destination invites diners to start their experience with rather unique sweet treats. The brainchild of JiaWei Bai, co-founder of rock ‘n’ roll bar Stay Gold Flamingo, this new concept is all fun and no rules.
Bai has long dreamt of opening a place like this since he was young. “At White Shades, creativity is not just a buzzword; it’s ingrained in every fibre of the space. From the moment guests step through the doors, they are transported into a vibrant world where each floor boasts a distinct identity, colour tone, and music genre, resulting in four mesmerising experiences.”
An all-white façade accompanies the minimalist signboard of the multi-concept establishment, which occupies a shophouse on Boon Tat Street in the CBD. It only takes a few moments to feel the magic of this place once you enter the ice cream parlour on the ground floor, simply called Dessert.
Bai is on the right track with this idea because dessert before a meal could actually result in healthier eating overall, according to a new study in the Journal of Experimental Psychology: Applied. It also increases overall meal satisfaction and is a fun thing to do that usually makes one instantly happy.
Dessert certainly does that. Hanging from the ceiling and draped across this cosy space, the colourful fabric softens the angular lines of the translucent acrylic furniture.
In one corner, a hanging ice cream installation, reminiscent of falling meteorites, creates the perfect backdrop for pictures.
This sense of unbridled playfulness and ease across all levels is what Bai envisions for his guests. “I want them to feel relaxed and recharged, so they can detach themselves from the stressors of life.”
From the first floor, diners can explore the others and eventually find a place that suits their mood. “We offer a variety of cocktails in different formats, styles, and vibes. There are even low-ABV tea cocktails, draft beers, draft and bespoke cocktails, as well as spiked gelato.”
There are 12 ice cream flavours at Dessert, including four infused with alcohol, four classics, two sorbets, and two seasonal varieties. If boozy ice cream is your jam, get the Jamaican coffee, absinthe mint, Midori rosemary, or the crowd favourite, elderflower gin cucumber ice cream.
Made with Hendrick’s Gin, the refreshing, floral-forward flavour pairs well with Dessert’s juniper waffle cone. Non-alcohol options include miso banana and cheng tng.
The dimly lit elevator taking us to the upper floors is quiet. The liminal space allows guests to immerse themselves in unique experiences with different moods and playlists on each floor, says Bai.
Dominated by dark gradient tones and man-made stone furnishings, the second level dedicates itself to sophisticated tipples. Cocktail offers an intimate setting for deep-dive conversations. There is indoor and outdoor seating, along with waist-high ledges for mingling near the bar. With soulful R&B tunes bouncing off the cushioned walls, it contrasts sharply with the atmosphere on the ground floor.
Complementing the space, the menu features boundary-pushing cocktails and fusion dishes with a strong Asian influence. As part of Bai’s journey to build White Shades from the ground up, the debut cocktails are themed “unRAW”. He says, “They focus on the ideation, design, and construction of the space. They also celebrate our current phase as well as our vision for the future.”
With tequila, paprika, lime, fire water, and smoked chips, Savi Galloping is presented with smoke and fire. The complex drink is inspired by the equestrian Hermès scarves displayed on the walls, with the “dust” stirred up by galloping horses representing the venue’s construction.
The Bomber J celebrates the space and the team behind it after the dust settles. A well-balanced concoction featuring Suntory World Whiskey Ao, toasted rice syrup, and Hinoki bitters, the drink is named after White Shades’ smart-looking crew uniform. “Both the hard and soft qualities of the bomber jacket make it look formidable from the inside out, as illustrated by the marshmallow garnish on the drink,” says Bai.
Bringing a sense of what’s to come from its fifth month onwards, the White cocktail is an expression of the bright future ahead. According to Bai, “the next menu will explore innovative cocktails named after their colours.” Featuring Belvedere vodka, Shiori chardonnay, and umeshu, the White is clean and crisp—and easily my top pick.
A robust menu of fusion dishes created by chef Hosni, formerly of Employees Only, complements the cocktails. The truffle parm fries, charred broccolini, and crispy potato pavé were tasty, but didn’t stand out. Instead, try the clams with maitake and miso butter with an umami-rich broth perfect for dipping the accompanying toast.
The beef cheek rendang grilled cheese and beef tartare topped with a runny quail yolk and fiery sambal matah will appeal to those with a larger appetite.
Privy to a few, the second floor also has a luxurious private room with a wall of premium spirits and plush sofas. How does one gain entry? Bai chuckles as he says, “You have to be a loyal patron, family, a regular guest, or someone we can trust.”
On the third, Event is a stylish blank canvas. From the ambient ceiling lights to the furniture layout, this room is highly customisable for small gatherings of up to 35 people, while food and beverages can be catered from any of the other floors. There is also a generous amount of wall space, making it ideal for exhibiting art or photographs, too.
Finally, Rooftop is a breath of fresh air, both literally and figuratively.
On some nights, a live acoustic band performs in the breezy, laid-back alfresco space as guests quench their thirst with under-$20 draft beer and draft cocktails. As part of the communal dining vibe, tacos and finger foods are menu favourites.
There is something special about a multi-storey space like this that comes from passion and personal experience. You can sense Bai’s personal touches everywhere in the building. It feels equal parts classy and homely at the same time. During the design process, Bai created a mood board with elements he wanted to include on each floor.
“Every day, I look forward to observing and asking why a particular item is designed, placed, or shaped in this way.”
Despite pursuing his passion, he admits that pushing the envelope in a cocktail scene that is becoming increasingly crowded can be a challenge.
“The feedback I receive from guests always inspires me the most. It is crucial to understand their needs. Before we can share our knowledge and experience with them, we need to understand their preferences.”
