Mark Sunday, 1 November 2026 in your calendar. That’s when Dirty Supper at Moh Guan Terrace in Tiong Bahru hands its bar to a one-day Pinoy Takeover from 12pm till late, with Manila’s Eduardo “Edu” Zamora working alongside Dirty Sips head bartender Arjay Guarin. Chef Jaz will cook a spread of Filipino comfort food made for sharing, so the whole table gets in on it.
Pinoy is the everyday word Filipinos use for themselves and their culture, and the brief here is refreshingly direct. Two Filipino bartenders will put their own spin on Pinoy classics using Ford’s Gin, Tequila Herradura and Woodford Reserve. In bar-speak, this is a guest shift: a bartender from another city takes over your counter for a day. Since this one runs for a single Sunday, the window to taste Filipino flavours in a Tiong Bahru glass is short.
A Sunday Off the Usual Calendar
Dirty Supper lives inside Hua Bee Restaurant. The restaurant describes it as a 90-year-old noodle house by day that turns into a grungy grill-and-whole-animal-cooking spot by night. Its cocktail arm, Dirty Sips, hides behind an unmarked door and works with chef-owner Peter Smit to turn kitchen trims into drinks. That’s why the menu reads like a dare: pickled shiitake, sourdough kvass, black garlic and honey.
The Home Team: Arjay Guarin
Arjay Guarin runs the bar programme at Dirty Sips. According to his bio, he’s originally from the Philippines and has more than 13 years of bartending under his belt. Before Dirty Supper, he managed Millim Bar at COTE Singapore and led programmes at Bar Rouge, Skai Bar and The Dempsey Cookhouse. His competition record includes the 2020 DBWY International Online Cocktail Competition in Manila and top honours at the Remy Cointreau X ACCOR Southeast Asia Competition in 2019.
The drink that tells you most about him is the White Boy Negroni, made with Ford’s Gin, micro shiso, pickled apricot and Vinho Verde. The menu says it won Peter Smit’s stamp of approval, even though Smit is no Negroni fan. Anyone who can win over a Negroni sceptic should have a blast bending Pinoy flavours around that same house gin!
Edu Zamora Flies In
Edu Zamora is director of mixology at Newport World Resorts in Manila. There, he leads the drinks programmes at The Whisky Library and Sonata Lounge. He’s no stranger to Singapore either: his career runs through Shangri-La Singapore, Smoke & Mirrors and Mandarin Oriental, with a stint in Macau’s hospitality scene along the way.
His bio describes a bartender who prizes precision and restraint.
Three Bottles, Pinoy Classics
The two bartenders are reworking Pinoy classics with three spirits: Ford’s Gin, Tequila Herradura and Woodford Reserve. Ford’s Gin is already at home at Dirty Sips. It anchors both the White Boy Negroni and the Pickled Lemon Martini, which the menu calls the first drink Smit ever made at his original supper club.
There are six Pinoy-inspired cocktails on the list, at S$20++ each. Edu’s creations include Shelf No. 27, which mixes Herradura Reposado with curry leaf, roasted pineapple and spicy agave. Arjay’s picks include The Last Filipino Cocktail (Weng Weng 2.0), his take on the Filipino classic with gin, tequila, pickled beets, and an orange and bay leaf reduction.
Chef Jaz Brings the Spread
Food comes from Chef Jaz, who is cooking Filipino comfort food made to share. That phrase should decide your guest list. A sharing spread rewards a group of three or four far more than a solo seat at the counter.
Before You Book
Reservations go through Dirty Supper’s TableCheck page. In a room this intimate, booking ahead is the smarter move than gambling on a walk-in. Getting there is easy: Tiong Bahru MRT (Mass Rapid Transit) station is the nearest stop, and there’s street and gantry parking nearby if you’re driving. If you’re building a whole week around guest bartenders, our guide to Bar Somma’s Day of the Dead guest cocktails adds a Mexican flavour to the mix.
🗓️ Date: Sunday, 1 November 2026
⏰ Time: 12pm till late
📍 Location: Dirty Supper, 78 Moh Guan Terrace, #01-19, Singapore 162078
🍸 Behind the bar: Arjay Guarin (Dirty Sips) and Edu Zamora (Newport World Resorts, Manila)
🥃 Spirits: Ford’s Gin, Tequila Herradura and Woodford Reserve
💵 Price: S$20++ per cocktail
🍲 In the kitchen: Filipino comfort food made to share by Chef Jaz
🚇 Nearest MRT: Tiong Bahru
📝 Reservations: Via Dirty Supper on TableCheck
A noon start at a bar that normally keeps Sundays dark, two Filipino bartenders sharing one counter and a table of Pinoy comfort food in the middle make a pretty strong case for rounding up your friends this weekend. Grab your table on Dirty Supper’s Pinoy Takeover booking page and turn 1 November into a long, lazy Sunday in Tiong Bahru!
Photos and Visuals courtesy of Dirty Supper.
Read us first on Google: add DANAMIC as a preferred source and our stories show up more in your Top Stories and AI results.
