When is a bar, more than just a bar?
The Atlas Bar, Singapore
LOCATION
Singapore, Singapore
Venue
The Atlas Bar
TREND
Gin and Champagne
MAPPING
Hospitality, Food & Beverage, Bar
Welcome to the Atlas Bar!
The concept of “casual” has been on trend in Australian bars for some time. That’s where the floor is either concrete, wood or tiles and so the ambience is loud, cold and brash. Tall tables are the go, so revelers stand and lean on them as they down their pot. Perhaps that is what we expect from a bar now or perhaps it is just the Australian way? So, when is a bar MORE than just a bar?... Welcome to The Atlas Bar, Singapore.
The Atlas bar is in a class of its own! As soon as you enter, the atmosphere is dark and moody, there is carpet; no hollow echo or noise here; it’s replaced with calm, there is music, there is chatter; but most of all it is full of charm, class and warmth. So; let me show you around this fabulous bar.
The Atlas Bar is located in the historic Bugis district and it occupies the ground floor of the iconic office tower “Parkview Square”. An art-deco styled building inspired by the skyscrapers of New York; it’s also affectionately named by locals as the Batman Building.
Occupying the central lobby of the “office tower” the bar is an unexpected sight. The bar lighting streams from lamps and shades sharing a soft warm glow that create a sophisticated warm ambience. The seating is an eclectic combination of arm chairs and lounges, with some booth and bench seating along the side. Looking up; the ceiling showcases art deco styling reminiscent of the 1920s. Despite the high ceilings and large open space of the lobby, there is no abrasive noise bouncing off the walls. Carpet absorbs the sound and there are no cheap and nasty metal stools scrapping on concrete floors in this bar!
Staffing
All staff are dressed smartly and professionally, there is not a t-shirt in site. Bar and waitstaff wear black shoes and black trousers along with a white coloured shirt, black tie and black full-length black apron. The lead attendant on arrival is suited up and provides a professional and genuine welcome while she tends to a myriad of requests and reservations. Due to high demand bookings are essential. Tables are booked online and table availability opens up automatically 90 days in advance, however the bar also keeps a few tables free for walk ins on a first in basis.
The bar
There are two bars one at either end of the lobby. One bar is discreet while the opposite is imposing as it reaches to the ceiling of the lobby. Visitors can be seated at the bar however most opt for a pre-reserved table where full table service is provided. The Atlas drinks menu has an extensive array of gins, champagnes, wines and cocktails to choose from.
The Atlas is actually famous for its gin and champagne collection. In the Atlas Collections menu, gin is described as liquid history! It describes how the juniper berry has been used for over 1000 years as a ritual in medicinal and gastronomic purposes. The Atlas collection now contains an extensive range of gins from around the world. The collection began in modest circumstances when the Parkview Group founder the late CS Hwang began collecting wine. In 1989 Hwang had collected 50 right bank Bordeaux wines and by the year 2000 he had a collection of over 3000 wines from France and around the world. The Atlas describes their collection as “a labour of love that has involved collecting, carefully curating and cataloguing the entire world of gin. “They state their “aspiration is to introduce the beauty and wonder of gin to all their guests”.
Trending now
While gin is on trend in Australia, it’s clear the gin phenomenon had already found its niche at the Atlas Bar in Singapore. With such a vast choice of gins to choose from, I selected the “Sloe & Tonic”.
Straight from the list; the Atlas Bar Sloe and Tonic description
Sloe & Tonic
english sloe gin, grapefruit & rosemary tonic, bayleaf
rich with blackberry jam and nutmeg, a decadent english interpretation
My sloe and tonic was served in a tall glass with a 10 cm rectangular ice cube that commanded the glass. The subtle red of the sloe gin settled around the base of the ice cube, a fresh green bay leaf garnished and lightly infused the gin. The sloe gin was partnered with grapefruit and rosemary tonic created by The London Essence Company. The two complemented each nicely to create a refreshing and lightly fragrant gin and tonic. The one question on my mind was, what is a sloe? According to beerco.com.au “The Sloe Berry is a dark bitter fruit grown on the blackthorn (Prunus spinosa) and is closely related to the damson and cherry. They are a member of the plum family and similar to the cherry. Sloes are known for their tart flavour when they first ripen and then mellow to a rich almond flavour.”
The Atlas bar offers a French inspired menu that is catered within various service periods between 12 noon and 2.30 am. The main dining menu lists entrees with everything from oysters and escargot to a king crab salad. There are also a few main courses to choose from such as pan-roasted Chilean sea bass, pumpkin risotto, prawn spaghetti, pork collar and steak frites. These options appear to cover key food types while the emphasis appears to focus on small share plates. These include diverse choices such as spicy cauliflower, pork sausage rolls, croque monsieur, mushrooms on toast and a European cheese board. Sweet tooths are not forgotten with a range of desserts such as a crème brulee and a salted caramel tart on offer.
In special sittings at 3pm and 4pm afternoon tea is offered that includes a combination savoury and sweet selection including a choice of tea. For a further cost a premium tea selection is available as well as champagne.
Food and beverage service
The service was warm and friendly but professional. Wait staff provided full table service, so there was no queuing at the bar to order and take a number. Once orders are taken the waiter returns with white linen napkins folded into a pocket fold that hold the cutlery. The plated food service followed standard practice. For the Sloe and tonic service two Atlas Bar coasters were placed on the table. One for the glass of sloe and one for the bottle of tonic. I appreciated having the bottle of tonic served at the table as it allowed me to see the brand and the ingredients, I was intrigued about the concept of grapefruit and rosemary as a mixer.
Stephen's Take
Tips for Teachers
The interesting thing about the gin and tonic I ordered was the ice cube. It changed a basic gin and tonic into a cool gin and tonic; it was far more appealing. We can make our bar and non-alcoholic beverage classes really engaging when we expose our learners to new things and give them permission to invent and create. It's OK to move away from the traditional ice cube. There are various places you can find ice molds. There is a US company called Tovolo that has a crazy range as well as Dan Murphys and Amazon. See the direct links in teacher resources below.
Unit of Competency Mapping
Please note; the purpose of this article is to introduce current hospitality trends. The content broadly applies to the units of competency listed. It is not intended that all content in this article maps directly to all performance evidence and knowledge evidence in the unit of competency.
Teacher Resources
For further information please take advantage of the following documents and website links!
Article and all photos original by Stephen Duncan