What are the opening hours?

Tuesday 17:00 - 22:30 Wednesday 17:00 - 22:30 Thursday 17:00 - 22:30 Friday 17:00 - 22:30 Saturday 17:00 - 22:30 Sunday 17:00 - 22:30

Bar Stories SG

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Bar Stories SG

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Bar Stories Pte Ltd Reservation no.: (+65) 6298 0838.
(702)

03/11/2026

Can’t wait to let you guys taste what we have cooking. Look out for our new restaurant.

31/10/2026

How we create.

You’ve probably seen this iconic cocktail at Bar Stories.

Guests will usually ask how we create our cocktails listening to them describe the flavors that they like. Well in the words of Jim Meehan, we use a “Mr Potato Head” system of having a base specification and change the cocktail by swapping out variables based on what you say to use. It could be a base spirit changing from gin to pisco. Or if someone wants something floral we will change the sweetener to elderflower. Or we could add bitters to give it complexity. Sometimes the fruit could change if they were similar. Or maybe the citrus to another sour element.

So a base recipe can almost have an infinite amount of variations.

Come and pick your own cocktail adventure when you order a drink with us.

30/09/2026

This cocktail was a product of our Market’s Bounty cocktail class, where we used tropical fruits from our local market and paired them together with unconventional spirits.

This was soursop (or custard apple) paired with the honey-ed sugarcane tones of cachaça, an often neglected spirit that sits on the back bar only used if someone orders a caipirinha. But its flavor profile goes fantastically well with tropical fruits. Although not all cachaças are made equal. Look for one that has floral almost sugar cane juice like notes. Back to the cocktail, we reinforced it with logan honey and added lime for acidity. A simple cocktail with only four ingredients.

But you don’t need much when mother nature has given you such good produce. Ask for what special ingredients we have next time you are at Bar Stories.

10/09/2026

Come discover the exotic bounty of our local markets.

A tasting of five cocktails (sample size but it will add up!) with tropical fruits from the local fruit market paired with unconventional spirits.

This Saturday, 12 September 3pm to 5pm.
$74
Held in conjunction with Tova SG

Get your tickets here:

https://tova.social/socials/9a0c576a-da62-454d-9a18-e01e30218b89

31/08/2026

Tools of the Trade Home Edition: Sharpening Stones

I was helping one of our chefs to sharpen his knife, there were a few small chips and I was struggling to form a burr. I dropped down to a coarse 400 grit stone but I think the knife was wearing down the stone. The swarf was building up and it was almost all from the stone. It took me over 2 hours to get it sharp. I’ve always been interested in knife sharpening since I want my knives to perform. There is nothing quite as satisfying as a laser sharp knife cutting through an ingredient. However with new high tech, high speed powder metallurgy knives becoming more mainstream I’ve really been going down the rabbit hole on knife sharpening for these harder knives.

I’ve collected many stones over the years and I thought a guide would be helpful to anyone getting into sharpening.

First you probably only need four stones. A coarse 400 grit one, a medium 1000 grit, a polishing 3000 grit and I like a fine 8000 grit to really get that near mirror finish. I would recommend a good quality, hard and fast cutting ceramic stone. Soft stones just take too much time. But with that being said I don’t have the confidence in my angle control to step up to diamond stones.

There are also some ancillary tools that will complete the sharpening ecosystem.

A sinkbridge is very useful. I love the single screw Suehiro whetstone holder.

A planer is important to keep your whetstone flat and your angle consistent. The Atoma diamond with the handle is the best.

Speaking of consistent angle, a mini digital angle gauge has been so helpful with getting a precise and consistent angle for me.

Also deburring on a strop with diamond compound really helps with edge retention and getting your knife truly sharp. I use a 6 micron and 1 micron diamond emulsion from Jende on a Sharpal strop. Not all emulsions are the same. You get what you pay for. The Jende ones had so much more diamond abrasive compared to a generic brand.

Some tips like wish I’d known when I first started out: Use only 1 side of the stone. So it’s easier to keep perfectly flat. Which is why I don’t like combination stones. Although I love the cutting feel and results from my Kasumi 3000/8000 combi. I also like the sharpen with the reverse side of the stone so the logo is already shown and not worn down.

Pictured from Top then left to right.
Sinkbridge from Razorharp. Suehiro whetstone holder. Atoma #140 w/ handle. Shapton Rockstar #320. King Hyper #1000. Naniwa Professional #5000. Kasumi #3000/ #8000. Pocket digital inclinometer. Jende 6 & 1 micron emulsion. Sharpal double sided leather strop with handle.

Let me know if you have any questions or would like recommendations. I would love to help out. Also check out .sg Great shop for knives and sharpening stuff. They are so friendly and knowledgeable. I love them.

19/08/2026

August is usually associated with National Day and I couldn’t resist coming up with a cocktail that showcased our red and white merlion cups.

Here we have a tiki cocktail with fresh passionfruit, gin, artisanal lychee liqueur, lemongrass and lime.

Come down and try it at Bar Stories.

31/07/2026

Exploring the bounty of the tropics with pink guava in this tiki cocktail. Cold pressed pink guava bought from the neighbourhood market. Le Gin, for crisp notes paired with a French cognac based pear liqueur that goes incredibly well with the guava. A bit of saltiness from the sour plum to lift up all the flavors.

Cup hand carried back from Australia by

Ask for a cocktail with pink guava next time you are at Bar Stories

Pink Guava
Le Gin
Pavlet
Lemongrass
Lime
Sour plum Saline

24/07/2026

Bar Stories is a craft cocktail bar, we are not a steakhouse. But our restaurant partner Li’l Habibi has brought in a fantastic steak. This is the Lake Preston Wagyu MB8/9 Boneless Short rib. It sits on the top end of the marbling spectrum. Plus it’s so full of flavour, incredibly beefy.

Roasted over charcoal and finished with a house-made shoyu tare. This steak is spectacular. Available in the 8-course feed me menu or a la carte. Come down to Bar Stories to try it.

24/06/2026

The New Temple of Tiki
Tiki cocktails often get a bad rep, too cloying, tacky cups and parasol umbrellas. But tiki cocktails done properly are a thing of beauty, complex, balanced flavors, punchy libations with nuance. Here in Singapore we are uniquely positioned to create the new wave of tiki with our access to tropical fruits.

What is a modern tiki cocktail? First ditch the tacky cups. There are so many beautiful ceramics out there, or repurpose something to be a cup. This was supposed to be a small vase. Also think outside the box for spirits, not just different rums, but cachaça, pisco, tequila or gin. Treat your ingredients with respect. Fruits are living things. There is a certain point when they will taste their best. An unripe pineapple tastes acidic and thin, the same pineapple ripen till golden will taste profoundly sweet and bold.

Here we have a cocktail with ripen pineapple, Le gin for it’s green, apple notes. An artisanal japanese lychee liqueur, elderflower, bergamot and dill. Lime balances it out for some acidity. Garnished with bruleed pineapple, dill and a freeze dried lychee.

Come ask for a tiki cocktail the next time you are at Bar Stories.

11/06/2026

You Can’t Beat Mother Nature Part 4
One of my favorite things to do is to go down to the market and see what special or unusual fruits are available. One of my fruit guys pointed out these pink guavas.

I cut them up and they were beautiful. After cold pressing it, we derived a pink-hued honeyed nectar that was uniquely guava in flavor but quite punchy. This pink variety was a lot more intense than its normal colored ones. We have been trying it out on rums, cachacas, gins and piscos.

It’s always terrific to find an amazing ingredient and try to coax out the best flavor for it in a cocktail. Come by and ask for a guava cocktail. Will be available until the shop runs out.

Address

55-57 Haji Lane 2nd Floor
Singapore
189248

Opening Hours

Tuesday	17:00 - 22:30
Wednesday	17:00 - 22:30
Thursday	17:00 - 22:30
Friday	17:00 - 22:30
Saturday	17:00 - 22:30
Sunday	17:00 - 22:30

Website

https://barstories.sg/

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