85 Amoy is a shophouse bar on Amoy Street that runs two ideas at once: a counter turning out fresh pasta, and a back bar built around small-batch and artisan spirits.
The address is 85 Amoy Street, inside the Telok Ayer conservation area at the edge of Singapore's central business district. The room is narrow and low-lit in the way of the conserved shophouses around it, with a bar counter that puts the drink-making in plain view.
The bar is the work of Ethan Leslie Leong, a competition-winning bartender and chef, and the dual format follows from that resume. Wanderlog and the venue's own listing describe the kitchen pressing fresh pasta to order while the bar pours signature cocktails, so a single seat covers dinner and the night that follows it.
Cocktails lean on artisan and lesser-seen spirits rather than the usual call brands, and the menu changes with what the bar is pouring rather than holding a fixed greatest-hits list. Asking the bartender for a build around a base spirit is the intended way to order here.
The pasta is the anchor on the plate. Portions are sized to pair with a drink rather than to fill a table, which suits the late hours: the kitchen runs to 2am from Monday to Thursday and to 3am on Friday and Saturday, well past most CBD kitchens.
Who would love it: drinkers who want dinner and a serious cocktail in one stop, and anyone who likes ordering off-menu. Who should skip it: large groups after a loud night out, since the shophouse seats fill fast and the room rewards people who came to sit at the counter.
Timing matters on Amoy Street. The lunch service runs an earlier window from 11:30am, the dinner-and-drinks crowd builds from about 7pm, and the late kitchen makes it a useful last stop when nearby rooms have closed their food. Reservations run through the bar's own site, on +65 8918 1515.
Drinkers working the Telok Ayer and Amoy strip can set it against our guide to the best cocktail bars in Singapore, within walking distance of the cellar drinks at Jigger & Pony, the speakeasy pours at Sago House, and the fermentation-led menu at Native. For the wider city, see our Singapore bar guide.
The Amoy Street setting matters to the format. The conserved shophouse row sits a short walk from Telok Ayer MRT and the Lau Pa Sat hawker centre, so the bar draws an after-work CBD crowd early and a smaller late group once the surrounding offices empty. The narrow footprint keeps numbers down, which is part of why a counter seat is worth booking ahead.
The pairing logic is the thing to understand before a visit. Because one team runs both the pasta and the drinks, a cocktail can be built to sit beside a specific plate rather than ordered on its own, and the late kitchen means the food keeps pace with a second or third round rather than shutting at a standard dinner hour.
What to order
- 01
Fresh pasta of the day
Hand-pressed pasta sized to pair with a drink
market price - 02
Bartender's-choice cocktail
A build around an artisan base spirit, dealer's choice
from S$24 - 03
Artisan-spirit pour
A lesser-seen bottle from the back bar, neat or long
from S$20