Autobar, a contemporary Asian taproom that blends world-class craft beers with heritage-inspired cuisine, has opened its doors at Republic Plaza in Singapore’s Central Business District. Founded by craft beer pioneer Lee Chee Li and featuring the culinary expertise of Chef Ng John, Autobar introduces a fresh dining concept where sophisticated craft beer culture meets elevated Asian cuisine.
Located at 9 Raffles Place, the 120-seat establishment draws inspiration from Melbourne’s vibrant CBD dining scene, offering a refined yet convivial space that transitions effortlessly from power lunches to evening socialising. “We saw an opportunity to create something unique in Singapore’s drinking and dining landscape,” says founder Lee Chee Li, who brings over a decade of craft beer expertise to the venture. “Autobar represents our vision of making exceptional craft beers accessible while celebrating Asian culinary heritage.”
The beverage programme features a selection of craft beers from renowned brewing regions worldwide, including offerings such as Autobar Craft Lager (4,5% ABV), an easy, crisp, and refreshing lager that balances malty, light, and dry notes. Another highlight is the Myth Monkey’s Blue Galaxy Hard Seltzer (4% ABV), a fruity and refreshing blend of peach and lychee providing rounded sweetness with delicate fruity notes, with a dazzling blue hue from added blue spirulina. For those who enjoy a creative twist, the Peach Basil Smash in-house cocktail, is a twist on the famous ‘Gin Basil Smash,’ served refreshingly cold straight from the tap and made with Hendrick’s Gin, this is a vibrant, green cocktail combining peach, basil, cucumber, and lemon, perfect for unwinding after-work.
In the kitchen, Head Chef Ng John draws from his Peranakan heritage and Michelin-trained background to create a menu that reimagines traditional Asian flavours through a contemporary lens. “Each dish tells a story of my cultural heritage,” explains Chef John, whose menu is inspired by cherished family recipes and memories of cooking with his great-grandmother. “We’re preserving traditional flavours while presenting them in ways that speak to modern diners.”
This heritage comes alive in both lunch and dinner offerings. The Heritage Set Lunch ($35++) presents diners with delicacies like Kueh Pie Tee – golden, crispy shells filled with succulent prawns and vegetables, while the signature Beef Cheek Rendang (+$15) features meltingly tender meat enriched with aromatic coconut curry.
The dinner menu elevates these flavours further with hearty dishes like the Kor Moo Yang ($22), where juicy Iberico pork neck meets the bright, spicy kick of som tum, and the Beef Cheek Rendang ($43), braised for 10 hours until the meat falls apart at the touch. Following his great-grandmother’s recipe, Chef John’s Nonya Chap Chye ($24) offers the ultimate comfort, with tender vegetables and cured pork belly braised in a rich, aromatic sauce.
The space itself reflects the dual nature of its concept – sophisticated enough for business meetings, yet welcoming for social gatherings. The interior seamlessly blends professional refinement with comfortable sophistication, featuring both indoor and outdoor seating options that accommodate 60 guests each. The venue’s knowledgeable staff guide guests through both the craft beer selection and menu offerings, ensuring a comprehensive dining experience that honours both brewing and culinary traditions.
