The colonial-style lobby bar at Mett Singapore offers tipples with spices from its lush surroundings
[SINGAPORE] Within Fort Canning Park, a colonial-era building houses an elegant lobby bar that provides a quick retreat from the hustle and bustle of the city.
Canning Bar & Lounge evokes the Republic’s time under British rule, with white walls, deep green seats and dark wood furnishings – as well as tropical touches, such as a lattice ceiling and louvred door panels.
The building was previously home to Hotel Fort Canning, before its acquisition by Dubai-based Sunset Hospitality Group in 2024. After a year-long revamp, it reopened last October as luxury hotel Mett Singapore.
Though its interiors have been refurbished, the hotel’s historic facade has been carefully preserved.
The property has changed hands several times in the past century.
First built in 1926 as the British army barracks, it was occupied by the Japanese military after the fall of Singapore during World War II. After Singapore gained independence, the site was taken over by the Singapore Armed Forces and then by the Singapore Command and Staff College.
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It remained unoccupied until 1995, when the Fort Canning Country Club moved in, before being reborn in 2011 as Hotel Fort Canning, a boutique heritage hotel.
Besides paying homage to its colonial roots, Canning Bar & Lounge has been designed as an extension of its verdant surroundings. Leafy potted plants – varieties of palm, monstera and dracaena – fill its corners, while couches and cushions feature botanical patterns.
Canning Bar & Lounge accommodates 40 guests indoors and 14 on a more casual alfresco patio. PHOTO: METT SINGAPORE
The bar is intended to “feel like a continuation” of a stroll through Fort Canning Park, says Daniele Sperindio, Mett Singapore’s culinary and food and beverage director.
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It accommodates 40 guests indoors and 14 on a more casual alfresco patio, which offers views of the city’s skyline in the distance.
“Singaporeans always say they want to go someplace else,” Sperindio quips. “Coming here, it feels like you’re leaving the city, while still being effectively in town.”
He also oversees the hotel’s other dining concepts, including L’Amo Bistro del Mare and his eponymous Art di Daniele Sperindio, which is yet to open.
The bar is also meant to function as the hotel’s “comfortable living room”, with offerings that change throughout the day.
The continental buffet breakfast is served here each morning, while an all-day dining menu – along with cocktails – is available from 11 am.
Sugar, spice and everything nice
In line with its aesthetics, Canning Bar & Lounge’s cocktail menu also draws upon the natural environment.
Bar manager Daniel Fong has crafted eight signature tipples inspired by the rich heritage and plants of the grounds. Half of them feature spices found in Fort Canning Park’s spice garden, which is home to more than 180 varieties of plants.
“Our idea was to create a sense of harmony, from the park to the bar,” he says.
Each drink is accompanied by a description that references the history of Fort Canning Hill, from its early days as Bukit Larangan – or “Forbidden Hill” – to after WWII.
Though its interiors have been refurbished, the hotel’s historic facade has been carefully preserved. PHOTO: METT SINGAPORE
First is The 1822, a tiki-style cocktail that honours the year Sir Stamford Raffles established Singapore’s first botanical and experimental garden at Fort Canning Hill.
The garden paved the way for Singapore’s spice industry, shaping the island’s early fortunes.
Fittingly, The 1822 is the bar’s most spice-forward concoction: nutmeg, torched ginger and calamansi are blended into a base of vodka and Italian amaro liqueur, with a dash of pear.
“The first thing that hits you when you sip The 1822 are the spices; using a neutral spirit such as vodka really allows their flavours to pop,” says Fong.
Then there is Canning Sling, the bar’s reinterpretation of the iconic Singapore Sling and a favourite of international guests.
Canning Sling is a favourite of international guests. PHOTO: METT SINGAPORE
Instead of fresh pineapple juice, Fong’s rendition features a housemade spiced pineapple syrup infused with cinnamon, star anise and clove. Thick cherry liqueur – a customary ingredient of a traditional Sling – is replaced by lighter Italian and French spirits, resulting in a brighter, more refreshing drink.
Another fruity creation is Pink Hill, a twist on a classic Paloma that combines tequila, lime juice and grapefruit soda.
Here, fire bitters, pink peppercorn – the spice in focus – and watermelon syrup are added for a subtle kick. The tipple is garnished with watermelon cubes and finished with a salt rim of pink peppercorn.
In Pink Hill, fire bitters, pink peppercorn and watermelon syrup are added to a classic tequila-based Paloma. PHOTO: METT SINGAPORE
Stiffer, non-spice-forward options include Olive III, named after a wartime signal code used at Fort Canning Hill. The bar’s take on a dirty martini, it pairs olive gin, olive vermouth and olive brine with hickory-smoked water, and is topped with a cheese-stuffed olive.
Canning Bar & Lounge is currently in talks with the National Parks Board on collaborating further to include more spices in its cocktails.
Olive III is the bar’s take on a dirty martini. PHOTO: METT SINGAPORE
Specials are also available during festive seasons. For instance, the Christmas menu served tipples capturing the flavours of eggnog and mulled wine, while Chinese New Year brought a martini inspired by pineapple tarts and a gin sour using mandarin oranges.
As for food, Canning Bar & Lounge offers all-day dining fare, from club sandwiches and burgers to local favourites laksa and chicken rice.
More traditional British cuisine is served at The Governor’s Table, a buffet spread held on the first Sunday of every month.
Taking after a classic English Sunday roast, highlights include a live carving station, a raw seafood bar and delicacies such as Yorkshire pudding and raspberry trifle. On weekends, the bar also serves afternoon tea sets with English scones and savouries.
- 45 ml Grey Goose vodka
- 15 ml Amaro Montenegro
- 20 ml Arveau liqueur (torched ginger)
- 10 ml Merlet Poire Williams
- 10 ml calamansi juice
- 10 ml lime juice
- 3 dashes nutmeg tincture
- 3 dashes creole bitters
- Garnish: mint sprig and orange wheel
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