temper has arrived. The latest concept from Ebb & Flow Group is a sensorial playground that blends wine, cocktails, food, and music into one layered experience. Nestled beside Mondrian Singapore Duxton, the 4,000 sqft venue is equal parts intimate wine room and buzzing cocktail lounge, designed for those who know what they like but want something more.

“temper is about hitting that sweet spot: a wine room with fine food and ambience, a cocktail lounge with live music, and social spaces that feel discerning but unpretentious,” says Joshua Pillai, Music Director and co-founder of Phat Cat Collective.

Like every great pour, temper is about balance: temperature, timing, texture. Just as wine and glass are gently tempered to reveal their fullest expression, the space unfolds as a series of layered moments—each designed for connection, discovery, and play.

The space channels Bauhaus clarity with cinematic warmth. Sculptural geometry meets raw textures, softened by moody light. A dramatic arched portal and cove-lit terrace ceiling link the upstairs wine room to the lively cocktail lounge below.

Upstairs, Wine Director Roberto Duran—formerly of private members’ club 67 Pall Mall—curates an intuitive list of 1,200 labels and 2,100 bottles from over 30 countries. With 250 available by the glass, tastings are designed to be exploratory, unpretentious, and mood-driven—whether you’re a collector or simply curious.

In the cocktail lounge, drinks are led by consulting bartender June Baek (Chivas Masters Global finalist) and Head Bartender Kishan. Their menu riffs on classics with unexpected twists:

• temper’s Cup — a refreshing blur of cocktail and spritz with Hendrick’s Grand Cabaret, strawberry, cucumber, kiwi, and sparkling wine.
• Dirty Martini (SE Asia Twist) — brine swapped for vinegar-soaked star fruit pickle, bright and tangy.
• T.T.K. Old Fashioned — peanut butter–washed whisky, sesame, cacao bitters, and coconut smoke.

A Duxton Arts & Culture Collection draws inspiration from the neighbourhood’s storied past, from nutmeg plantations to its current creative energy.

Executive Chef Nicolas Tam (one Michelin star, Willow) and Head Chef Ronald Sim (ex-Burnt Ends, Candlenut) deliver food that’s unpretentious but precise. Signatures include:

• Crab Roll with tender claw meat
• Red Shrimp Carpaccio with shrimp head emulsion
• temper Burger loaded with wagyu blend, cheddar, and house sauce
• French Dip Sandwich with Tajima roast beef and beef broth for dipping
• Seafood Tower stacked with oysters, crab, mussels, and more
• Whole 900g Turbot in luscious pil-pil sauce
• Uni Linguine with egg yolk cream
• Pastel de Nata with cinnamon, warm and indulgent

The cocktail lounge hums with a bespoke music programme by Joshua Pillai, featuring vinyl sets, live jazz, stripped-back acoustic acts, and late-night spins. Performers include Kaye (DarkerThanWax), Dita Jacob, Nick Zavior, DJ Keith Colaco, and YA5TH—each shaping the rhythm of the night. Guests can expect soundscapes as varied as the menus: sultry saxophone over deep electronic beats, soul-drenched vocals, genre-hopping DJ sets.

Photo Credit: Ebb & Flow Group

temper.
Address: Mondrian Singapore Duxton, 83 Neil Rd #01-07 (089813)
Email: enquiries@temper.sg
Phone: 9722 1253
Website: www.temper.sg
Instagram: @temper.sg