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FoodLife

1939 Singapore: A Step Towards A New Era

What’s your ideal place to drink? Is it a lively club with music vibrating through the floors? Or at the comfort of your own home with a couple of close friends? For me, it’s a quiet bar with chill vibes. A perfect meet in the middle – I can dress up however I like without having to shout over blasting music. Enter: 1939 Singapore!

I’ve heard many praises back when they were known as Potato Head, so I’m sure its rebrand is no different. 1939 Singapore steps into a new stage, blending the culture that has long resided there with modern creativity. Located on the shophouse-lined Keong Saik Road, it is located in the Art Deco building built in its namesake year. Well-known for its drinks and food, check out how it weaves together history and trendiness. With 4 levels of floors, each with their own unique concepts, let’s dive right in! 

Vibes

Time for a chill night out

Of the 4 levels, the 1939 Studio Cocktail Bar will be our main focus today. As you follow the checkerboard stairs up to the third level, you’ll spot a tightly shut wooden door labelled ‘Studio’. Pull it open and step inside. Soak in the absolute vibes of this enclosed space as you navigate through space doused with warm light and sink into the soft red leather of the seats. 

Each table is partnered with classic wooden chairs, both of which are illuminated by the relaxing glow of a dim lamp. The walls are decorated with paintings and age, barely visible yet still adding to the cosy elegance of the room. Gentle clinking from the bartender at his workstation in the corner as he preps you a drink as the other staff plates and presents the food from the kitchens. Safe to say, the vibes here are through the roof! 

Ambience Rating: 10/10

Food & Drinks

A stand-out point of the entirety of 1939 Singapore is how with each level, the menu of drinks is different. In the 1939 Studio Cocktail Bar, the drinks get stronger as the music ups its BPM. In a delightful fusion of mixology and music, you can experience the gradual (or immediate, if that’s more your style) increase of pace through the night. Whether you’re starting with a mellow cocktail and a soft pop song to match or jumping straight into electronic music with a hard-hitting drink, experience something that engages both your taste buds and your ears. 

Unfortunately, I was not able to try the full list of cocktails. However, since the food remains constant throughout all the levels, that is something that you can be sure to look forward to! Here are the highlights I tried throughout the night!

Toxic and The Little Piggy

Laksa cocktail + pork belly? Interesting combo

Kicking it off was Toxic, a laksa cocktail. Served alongside it was The Little Piggy – pork belly served on a set of four skewers. In the cocktail was vodka as well as ingredients you would find in laksa – like belacan, fish sauce and chilli padi; wait, it’s not as bad as it sounds. While the ingredients were not something to make your mouth water, this drink was the very definition of don’t judge a book by its cover – or ingredient list in this case. Bright and tangy, the best way I could describe it is a cold laksa in a glass. 

Yet despite how it sounds, the cocktail was fairly pleasant and fresh! The unmistakable taste of laksa leaves coats your tongue, accompanied by a slight kick from the chilli padi. This contrast in flavour – and expectation – punches through whatever caution you might have before you’re met with the creaminess of the coconut milk, cushioning the stronger flavours. While this drink wouldn’t be something I keep going back to, its uniqueness and novelty would have me reaching for a second glass. Guaranteed to have you going “Oh?”, this drink is definitely something you should try. 

Toxic: 7/10

Picking up a skewer, the fragment smell of the seared pork belly wafts through the air. Each skewer has been meticulously cooked twice, ensuring that you’ll have twice the flavour. Despite how simple these skewers look, looks are extremely deceiving. Seared to the exact hue of brown, the pork is mouthwatering and tempting, as though calling for you to take a bite. 

Sinking my teeth into it felt like fireworks exploded. Cutting right through the flesh, it oozed a heartiness and indulgence that can only come from pork belly that has been cooked to utmost perfection. Tender and umami-filled, I can safely say that this is one of the best pork belly dishes I’ve ever eaten – and pork belly in all its forms is a staple in my household. Rich and melt-in-your-mouth, 1939 Singapore’s The Little Piggy is the perfect start to your night. 

Accompanying those four slices were two different sauces, watermelon relish and smokey mayo dip. If you thought the pork was good on its own, these sauces give it a whole new burst of aroma. The watermelon relish was fresh with a hint of sweetness, a huge contrast to the decadence of the pork. However, my personal preference lay with the smokey mayo dip. Taking the char flavour of the pork and enhancing the smokiness while adding a layer of creaminess with the mayo ensured that each bite was not too one-dimensional and overindulgent, striking a balance between all the flavours present. 

The Little Piggy: 7.5/10

Classic Mac & Cheese

It’s always time for mac and cheese

Those skewers not enough for you? Well, prep your stomachs for the nostalgic and homey Classic Mac & Cheese. Call me biased but I love mac and cheese. The stronger the cheese pull the better – and this did not disappoint. Luscious cheddar cheese flowed and coated the macaroni, leaving no piece untouched. Sprinkled – very generously – on the surface of this cheesy goodness were crispy garlic breadcrumbs, reggiano and specks of chives. 

Unlike the usual runny mac and cheese served in many restaurants, 1939 Singapore’s Classic Mac & Cheese clung enough to each other that each chunk wasn’t falling apart – a plus in my book. Grab a fork and give it a good mix, then pop it in your mouth – oooh, I’m in heaven. 

Creamy yet still retaining a nice bite, the mac and cheese was further elevated by the subtle permeation of the garlic breadcrumbs, creating a more complex flavour profile and texture. Safe to say, this is a pretty solid mac and cheese. 

Classic Mac & Cheese: 8/10

Chilli Crab Burger

The neatest burger I’ve ever seen

After letting our stomachs settle, next up was a Chili Crab Burger. In this combination of East meets West, a deep-fried chilli crab patty coated in chilli crab sauce is served with spring onion and coriander on a bed of crisp lettuce. All of this is sandwiched between 2 fluffy toasted rice buns and served with a side of golden fries. 

I’ma be honest… I didn’t like this one. For something chilli-crab-based, it just lacked the iconic scent of chilli crab. Growing up, I ate my fair share of the dish and this did not resemble anything similar at all. It is essentially a symbol of Singapore, but this burger didn’t taste very Singaporean. The sauce wasn’t very prominent and the patty was too subtle in flavour. It was fine but to me, it didn’t really live up to its name. The fries were good though. Perfectly seasoned and firm, I could see myself polishing them off. 

Chilli Crab Burger: 5.5/10

Smells Like Teen Spirit

The purple is such a vibe

On to the next drink of the night! Smells Like Teen Spirit is reminiscent of childhood, enhanced by the sour apple flavour. Made with gin, this tasted like a spiked sour apple candy, laced with subtle floral notes from the addition of elderflower and dyed purple from the butterfly pea.  Reminiscent of a flower tea, the bursts of tartness concocted a medley that kept things interesting. Sweet and mellow, I could have sipped on this all night.

Another thing that captured my attention was the visuals of the drink. Turned a deep beautiful purple from the acidity of the apple added, the contrast created from the drink to the garnish of the green apple slices made this cocktail even more aesthetically pleasing. With a barely noticeable burn, Smells Like Teen Spirit is definitely the one to go for if you want to play it safe on a night out. Gentle and smooth, it goes down easy. Paired with the treats on their menu, could you even ask for a better yap session? 

Smells Like Teen Spirit: 8/10

Fish Tacos and Chicken Tacos

Do you add lime in your tacos?

Joining the violet beverage are the Fish Tacos and Chicken Tacos. Personally, I have mixed feelings about both. While both tacos had times when I enjoyed what I was chewing, other times had me reeling back from an unexpected taste.

On one plate, the soft taco shell features minced marinated chicken coated with the watermelon relish from earlier. Alongside it were tangy coleslaw, mint, coriander and red onion. Splashed on top was a thick and enticing sour cream, finishing up the taco with an eye-catching final touch.

I enjoyed the marinated chicken accompanied by the relish, however, it was a bit too subtle, causing its taste to fall through the cracks when eaten with everything else, especially the sour cream. However, I felt that there was too much of the other ingredients. The presence of that much red onion in such large chunks had me accidentally eating mouthfuls of only the onion – with the addition of the coleslaw, I was essentially eating a salad out of a taco shell. 

Chicken Tacos: 6/10

Definitely my favourite of the two

Moving on to the Fish Tacos: On the other plate, a crispy sea bass fillet sits on a soft taco shell, beer-battered and coated with coleslaw, chipotle mayo and pickled onions. On top sits a bright yellow jackfruit salsa, painting the dish into hues you wouldn’t expect on a single plate. 

The sea bass, despite its gentle flavour held its own against the fresh jackfruit salsa, creating a delicious zesty yet delicate taste. Adding the lime wedge only increased the tangyness as did the other additions of coleslaw and pickled onions. Rounding off the taco was the thick chipotle mayo, adding hints of smokiness and spice. Definitely more balanced than the Chicken Tacos, it was clear which I preferred. 

However, I cannot say that either of these were my favourites. The Fish Tacos were a bit too fresh and mild on the flavour spectrum for my taste, especially since I favour a bit more umami in my tacos.

Fish Tacos: 6.5/10

Beef Steak and Lamb Shank

Both of these stole the spotlight

Now onto the stars of the show: the Beef Steak and Lamb Rack. Despite their simple platings, these mains are not one to scoff at. Starting with the steak – presented was 200g of Angus Hanger steak, sliced and showing off its medium rare finish. On top of the slices was a generous helping of thick deep green chimichurri. Listen, the first slice I tasted – whew, I was speechless.

Seasoned with garlic and thyme, the 1939 Singapore’s Beef Steak is nearly as simple as it gets, allowing the quality of the meat to shine through. Despite having a bite to it, having to take time to chew allowed me to fully savour the juices flowing from the slice, allowing the seasoning to fully take hold. The subtle garlic produces a subtle butteriness to the taste, adding a new layer to its flavour while the thyme went in the opposite direction and created a mild contrast of fresh spice with the richness of the steak. 

Now, eating the steak with the chimichurri? Next level would be an understatement. While this is the first time I’ve ever had chimichurri, I was this close to whipping out my phone and googling the recipe for myself. Strong on garlic and spices, the chimichurri was a delight on its own. The sour yet spicy notes combined with the umami of the steak though? Absolute chef’s kiss.

Beef Steak: 8.5/10

Now, on to the Lamb Rack. While both meats were seasoned with the same herbs, the flavours were drastically different. Placed on the table were 3 lamb chops, from a cap-on Tasmanian rack of lamb. Meat and fat had been trimmed away from the bottom half of the rib bone, leaving it exposed and creating the iconic waterdrop-esque shape. Accompanying these chops was a small saucer of fresh criolla salsa, gleaming green under the lamplight.

Putting it out there: I don’t really eat lamb so I was pretty excited to try them. Let’s just say that what I had was more than slightly… disappointing. 

The taste was overwhelmingly salty, to the point where I couldn’t taste the seasoning of the meat at all. Dipping it in the salsa made it a little better, with its tanginess masking some of the salt. Taste aside though, I liked the texture of the meat. It wasn’t as tough as I heard some people make it out to be but it was honestly just the taste that threw me off. 

Lamb Rack: 6/10

Apple Pie

Tastes like something my mom made

Finally, rounding off the night, it’s time for some sugar! Just when we thought the meal was done, the staff delivered us a classic Apple Pie. Cinnamon and spices permeated the air while a buttery and flaky crust enveloped a generous filling of spiced apple cubes. Viscous butterscotch sauce drizzled all over the plate, coating the pie. On the side was a scoop of vanilla ice cream standing tall and reflecting the lamplight with its pale hue. 

Now, I’ve never liked fruits in my desserts. But for this steaming dessert coupled with a sphere of ice-cold sweetness? I would make an exception any day! Digging into the pie, I was stunned by the cinnamon-esque sweetness as well as the homey warmth that came with it. Momentarily, I was transported back to when I was younger. Even though apple pie wasn’t a huge thing in my childhood, the anemoia that this beautifully arranged dessert invoked is unreal.  

While I love eating my food one component at a time, this dessert is meant to get both aspects at once on your spoon. Get a scoop of that apple pie and a bite of the ice cream and you’ve created a match made in heaven for your tastebuds. The classic clean sugariness of the vanilla ice cream fused with the warm honeyed nature of the apple pie and butterscotch sauce – you don’t understand how much I needed that after all the dishes!

Apple Pie: 10/10

1939 Singapore: Retaining Its Origins While Looking Forward

Can’t wait to explore the other levels

While all the food and drinks are undoubtedly delectable, the most unique is how they play into the origins and history of the building housing the entire 1939 Singapore. With each level containing its own story, it’ll be fun to explore and find out the connections to the building or Singapore as a whole. After all, I can’t think of a better way to pay tribute to the roots of the building than to weave it into the very fabric of 1939 Singapore!

Those wandering along Keong Saik Road cannot miss the building’s iconic curved façade. So take your pick among the 4 levels that they present and rest assured that regardless of what you drink, your food choices will stay delicious. To stay up to date with their happenings, be sure to check out the bar’s Instagram or their website! Happy eating! 

📍Location: 1939 Singapore, 36 Keong Saik Rd., Singapore 089143
⏰Time: 12pm – 12am


Photos by Leo Chia of the DANAMIC Team

8.5

Overall Rating

8.5/10

Jolyn Goh

Yapping about food or K-pop 24/7

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