At Madame Fan Bar, the cocktail bar of modern Cantonese restaurant Madame Fan, a cocktail is not just a cocktail. An ode to the artistry of libations, every crafted creation is a celebration of cultures past and present, offering a considered experience that goes beyond the sip.
As its head bartender Chew Qing Ting shares, “telling the stories of our heritage is integral to Madame Fan Bar”. This is no more evident than in its new cocktail menu, created in celebration of the jubilee anniversary of The NCO Club, the historic enclave Madame Fan calls home (before its rebirth in 2018 as an entertainment‑lifestyle destination, The NCO Club served as a multi‑ethnic hub for military servicemen since the 1950s).
Spinning yarns of Asian culture and Singapore’s legacy, the 12 drinks on the menu were inspired by the past and the present. Half showcases Chew’s take on classic cocktails, with original creations making up the remaining half. Be it her version of the Red Hook (the whiskey‑ and vermouth‑infused Five Spice Red Hook with a wonderfully rich and complex profile) or her brainchild Leo’s Voyage, featuring playful, interactive elements, the bartender of seven years views each concoction as an opportunity to inspire and educate.
Here, Chew speaks to GRAZIA Singapore about the allure of Madame Fan Bar, her latest creations, sustainability in bartending and more.
GRAZIA Singapore (GS): What can guests at Madame Fan Bar expect when they visit?
Chew Qing Ting (CQT): I try to create an interactive experience when making and serving my drinks. This is important because I want to add value to the cocktail experience. For example, if someone orders the Osmanthus Paloma, I’ll start by explaining the structure and basics of the drink—such as what one can expect from it, its origins, et cetera. I’ll also get into all these stories about why people enjoy a drink such as this. In a sense, I’ll be taking guests on a journey that lets them experience the drinks on a deeper level, beyond just their taste and descriptions on the menu. So while guests may have come here just to unwind and relax, they’ll also almost definitely learn something from the experience.
GS: How do the new drinks capture the essence of what Madame Fan Bar is about?
CQT: Because the bar is located in a heritage building, we want to keep this idea of heritage as one of our key elements. I believe that our guests are people who are adventurous and want to learn new things; who are open to accepting new cocktails and are curious by nature. This is why our drinks [are designed] to teach guests about different parts of Asian history. At the same time, the guests who choose to come here want a luxurious experience. Our interior design showcases a mysterious environment. From the glassware to the garnish, we try to make it as simple and elegant as possible. Our space is also Instagrammable. Everything here is about sophisticated pleasure.
GS: Of the new drinks, which do you enjoy making the most?
CQT: The Phoenix—my version of a martini. It looks like a very simple drink to make, but then all the hard work is done before the operation. I personally like to make martinis because even a little twist can make a very big difference. The Phoenix [shows] the difference I can offer.
GS: What’s a common misconception about bartenders?
CQT: That being one is just about looking cool. Some think that bartending is for people who don’t study, but to be a bartender, you have to study a lot. There are so many brand histories [to learn], not to mention the history of classic cocktails. It took me a long time topick up the skills and knowledge required. When I first started bartending, I didn’t have anybody who spoon‑fed me knowledge. Now that I’m a head bartender, I try as much as possible to help [my junior colleagues] grow faster … I’m trying to bring all these juniors up so that together, we can [raise] the standard of the local bar scene.
GS: Any trends in the scene that you think have staying power?
CQT: Sustainability is definitely one. We at Madame Fan Bar practise it too. Take, for example, our new drink The Calligrapher, which uses wine that would otherwise have been discarded—in our bar, we don’t serve wine that has been open for more than two days, and it is this I use for the drink. We’re trying to do more and exploring how we can turn trash into something usable. Something that’s perhaps unique to us is that we extend the sustainability concept to culture. We want to protect our culture, and this comes through in all the stories we tell through our menu and communicate [to our guests]. We try to make it easy for people to understand our history and our culture through the drinks, and hopefully, this helps to sustain our heritage.
This story first appeared in GRAZIA Singapore’s October print issue.
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