Parched: Oh, yum…! Go ahead, make us one, don’t by shy, and don’t hold back on the Patron… So, how’s life in Parched Asia?

Paddy: The drinking scene you mean…? Competition’s seriously stiff. There’s a plethora of great watering holes in Singapore. Cocktail bars have erupted all over town but they’re starting to become a little passe. I think people are a little tired of various house concoctions and hipster cliche barmen.

Parched: *nods vigorously* If we hear the M-word (whispers: mixologist) from an H-person (whispers: hipster) one more time… we’d need more chocolate cream in that martini to heal from within, just saying.  

Paddy: What I see happening now is a shift away from cocktails and a move towards high quality spirits served straight up. In a bid to stand out from the rest, a lot of cocktail bars have introduced a lot of interesting products to Singapore, many of which really needn’t be mixed with anything else. I reckon we could see a lot more specialist bars cropping up that don’t faff about with drinks anymore. As for what I’d like to see is for service to improve dramatically. Here’s what I reckon – everyone constantly complains about service in Singapore, but it’s a two-way thing. Perhaps if people have greater respect for the industry you’d find better people working in bars and restaurants. Unfortunately, people don’t hold service staff in high regard. 

Parched: How can we fix that? A double shot of espresso, perhaps?

Paddy: I’d like to see more parents encourage their children to work part-time in bars and restaurants, so they learn about what it actually involves (and a bit about life as well!) It helps making people more well-rounded when they’ve been on the other side of the counter.

Parched: *applause and standing ovation, as we receive our Bartini Espresso* We agree. Now let’s taste this original creation… oh, yum. and…. we’re awake! Have one with us, Paddy, and hey, it’s Friday, what’s your alcohol flight of fancy, starting with this bad-boy?        

Paddy: It naturally starts here in Club Street with a Bartini Espresso, then I’d probably indulge in a bottle of Chablis or Cotes du Rhone at Beaujolais over some oysters and one of Chef Adrian’s fine steaks. I’d follow up with a couple of mixers at The Scoop just up the road. It’s a hacks and flacks bar so there are always interesting people to chat to there. Finally I’d end up at Mariko’s for champagne. Mariko’s has the best music line-ups in town and a cool vibe, and champagne is very reasonably priced there. My friends like to head on beyond that but these days I require a fair bit of arm-twisting to stay out any longer than that*!