In Bad Company

In Bad Company A space made by the people for the people. Every bottle, every glass, every dish, represents a person, an experience, a moment in time.

So come in for food and have a beer or five. Don’t hold back now because, well, you're In Bad Company.

02/09/2026

Listen to Crisanne explain why Ya Yeh 2024 by Matic Winery made its way into In Bad Co — and what makes it work with our food.
A bottle worth slowing down for.

P.S. Stay till the end to catch Crisanne when she thinks nobody’s watching. 👀🍷

26/08/2026

YOUR FRIENDS HAVE OPINIONS. FOR ONCE, LET THEM BE USEFUL.
You know the friend who says,
“I KNOW EXACTLY YOUR TYPE”?

Time to prove it.
THE BLIND PITCH
A singles social where your friends play matchmaker.

You come single.
You bring backup.
They do the selling.

9 SEPTEMBER · 6PM ONWARDS · IN BAD COMPANY

More soon. 👀

Special thanks to the cast: jay

23/07/2026

Listen to Crisanne explain why Radikon Pop! Vino Rosso works so well with our neo-Asian food — and why she chose to bring this bottle into InBadCo.
Bright, juicy, lively, and made for bold flavours.
P.S. She’s tasting, not day drinking.

18/06/2026

NEW MENU drops 23 June.

Before the pretty plates: prep, fire, sauce, tight corners, fast hands, and all the BTS work that brings a menu to life.
Shot the chaos behind our new menu at IBC on the .

A little BTS from shoot day.
Final menu film coming next.

21/05/2026

THANK F*CK WE’RE 7.

Shot shoots this Saturday.

Come party with us.
23 May, 12PM till late.

New this week.Ciabatta & Cured SausageBinchotan-grilled ciabatta with garlic parsley butter,topped with cured Ibérico po...
13/03/2026

New this week.

Ciabatta & Cured Sausage
Binchotan-grilled ciabatta with garlic parsley butter,
topped with cured Ibérico pork loin.

A small plate built for your first glass of wine. 🍷

STICK IT UP MY… 🐷We’re starting a new skewer series at In Bad Company.Every 3rd week of the month, we pick a theme or in...
06/03/2026

STICK IT UP MY… 🐷

We’re starting a new skewer series at In Bad Company.
Every 3rd week of the month, we pick a theme or ingredient and reimagine it on a stick — compressing flavours and textures into bites that hit every time.

First up: Pork.

Iberico.
Jeju.
Offals.

Six skewers per set, grilled and built to be chased with a Suntory Highball.

📅 17–22 Mar
⏰ 6pm till late

$10 Highballs with every set.

Come hungry.
Bring friends.
We’ll handle the sticks.

Address

66 E Coast Road, The Flow #05/17
Singapore
428778

Opening Hours

Tuesday 17:30 - 22:30
Wednesday 17:30 - 22:30
Thursday 17:30 - 22:30
Friday 17:30 - 22:30
Saturday 17:30 - 22:30
Sunday 17:30 - 22:30

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