Anti:dote – Creative Cocktails and Clever Bites

Antidote - Interior

As we entered the lounge, we found ambient lighting, large unique geometric tiles reflecting off orange and golden décor and cosy seating a welcoming sight after a tiring flight into Singapore.  We were at Anti:dote, the island’s newest bar that features a fine selection of handcrafted cocktails and modern tapas.

The swanky bar counter looked like a fun place to be seated at as it was close to the entire cocktail and tapas creative action from its open show kitchen. The high bar stools were more like plush high chairs that cupped my back comfortably and I was quite surprised to find that I was feeling nice and snug in my seat.

Our evening was an amalgamation of tapas and cocktails created by Head Chef Carlos Montobbio and Head Craftsman Tom Hogan. The open show kitchen and bar where we could view cocktails being shaken and served directly was a personalised touch. The bar counter and cold kitchen are designed as a unifying makeup, allowing Tom and Chef Carlos to work closely together.

As the cocktails and tapas started to grace our table, the first thing we noticed was the beautiful presentation of each drink that was garnished with herbs, spices and edible flowers that are grown in an in-house herb garden within Fairmont Hotel.

“We firmly believe in making things in-house and incorporating our house made bitters and home-grown herbs into our cocktails. Here, you can definitely find a selection of ‘remedies’ for just about anything,” says Tom.

Antidote - Head Craftsman Tom Hogan at the bar

Head Craftsman Tom Hogan at the bar

Staying true to its name, Anti:dote offers a progressive selection of non-conventional concoctions cleverly disguised as ‘cure-alls’. Joseph’s favourite was The Charlatan’s Cure which was made from hum, lime juice, green chartreuse and rum which left a wonderful cleansed palate after each sip.

As a teetotaller, I was specially catered to with exclusively made mocktails by Bannie Kang, craftsman at Anti:dote. My favourite mocktail was a mix of apple juice, honey, grapefruit, basil leaf and red amaranth.

I just love seafood and I couldn’t wait to sample Chef Carlos’ unique take of Asian inspired tapas. With my first bite, I knew I wasn’t going to be disappointed. The Yellow Fin Tuna with green apples, kaffir lime, Jalapeno ponzu and Kaluga caviar was my ultimate bite. I could have that again and again. It was a decadent melt-in-your-mouth experience!

His tapas are perfectly balanced and make for a unique experience if traditional Spanish tapas are all you have been accustomed too. The fusion of Asian inspired cuisine in his scrumptious creations make for a truly exciting foodie experience.

“With my knowledge and experience gained from some of Spain’s best restaurants, and insights received from the constant tasting of different food types, I hope to bring a radically new experience to my guests through my menu of modern tapas,” says Carlos.

Antidote - Head Chef Carlos Montobbio at the open kitchen

Head Chef Carlos Montobbio in the kitchen

If you’re looking for a trendy new spot to end the day over good food, unique cocktails and good company, look no further. Anti:dote boasts a chic and modern aesthetic, with influences of local heritage; reflecting an urban space that is warm yet sophisticated.

Located on Level 1 of Fairmont Singapore, 80 Bras Basah Road, Singapore 189560, Anti:dote is open from 5pm till late, daily.

Antidote - Frontal View

The glass counter located in the bar complements the bar’s polished black concrete floors perfectly, where a unique motif inspired by a modern interpretation of the Peranakan lace embroidery, is vividly carried through in its design. A mix of standing tables with leaning perches in the main area of the bar allow a for a communal standing area

Antidote - The Blood of Dillinger

The Blood of Dillinger – Beet, rosemary, honey, lemon and tequila ($23)

Antidote - Corpse Reviver

Corpse Reviver #2 – Lillet blanc, homemade orange liqueur, lemon, absinthe and gin ($23)

Antidote - Charleton's Cure-All

The Charlatan’s Cure-all – Hum, lime juice, green chartreuse, rum ($23)


My favourite mocktail made from apple juice, honey, grapefruit, basil leaf and red amaranth

Antidote - Veal Cheek Perigore Sauce, Black Truffle Bao

Braised veal cheek, caramelised shallots, Perigord black truffle bao ($20)


Crisp parmesan pizza, olive oil caviar, tomatoes and basil ($12)


Caramelised foie gras, vinegar glazed leeks, crisp puff pastry ($18)


Barbeque roasted bell peppers, pistachio cream, thyme crostini ($8)

** We thank Anti:dote for a lovely hosted experience. As always, all opinions are our own **

Rosemarie John

Travel and Beyond by Rosemarie John and Joseph Ellis portrays a kaleidoscope of all things travel related mixed with just the right dosage of history and culture.

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