With many would-be entrepreneurs weighing the risks of launching their own ventures coming out of the pandemic, Ghostwriter allows potential new F&B operators to dip their toes into venue ownership.
The new concept from the team behind Sago House, Low Tide, and the newly opened Underdog Inn, Ghostwriter offers an incubation space in Singapore’s bustling Ann Siang Hill where entrepreneurs can trial run a concept.
After a thriving incubation period of its own, Ghostwriter was initially introduced as P&C (short for Punch & Consequence) in 2022, successfully launching Dirty Supper by Executive Chef Pete Smit during the second half of the year. With Dirty Supper set to launch in a new permanent space in Q2 of 2023, Ghostwriter is ready to open its doors to new concepts running monthly throughout the year. Each concept will pop up from three weeks to one month, with flexible hours depending on what fits best with the offering; the venue is licensed to open seven days a week from 12 pm to 12 am.
Seating up to 10 guests at a time, Ghostwriter provides an intimate space for potential operators to beta test concepts with the public and gather real data and insights to present to investors or business partners. The size and capacity of the space intentionally test how adaptable potential operators can be, how fast they can build their brand and network, and how many revenue streams they can come up with in a month.
While some operators may simply test their offering for a hypothetical future launch, the space offers a creative route to market and brand-building opportunity that could potentially be financed almost immediately.
The first concept of 2023, Guerilla (or GRLA for short) was created by Son Pham and June Baek and will run from today through 29 January. The micro-concept is driven by the duo’s unique approach with minimal resources, drawing on a combined 20+ years of global experience to bring a fun and tasty experience to guests that elevates familiar Asian flavours.
Guerilla showcases a mix of different experiences throughout the week, with bar snacks and cocktails on Mondays, while Tuesdays through Saturdays offer an Afterwork Izakaya with snacks and cocktails from 5 to 7 pm, tasting menu from 7:30 to 9:30 pm and Neon Sunrise from 10 pm to midnight with cocktails only.
With experience in world-renowned bars including World’s 50 Best Bar Cham in Seoul and MO BAR Singapore, June has achieved notable recognitions including Top 3 for Bacardi Legacy Singapore 2020, Global Top 3 and Singapore winner for Chivas Masters Singapore 2019, and finalist in La Maison Cointreau and Campari Bartender Competition 2018 in Singapore.
Drawing on her Korean heritage, June’s creative cocktail menu for Guerilla includes complex, culinary-driven serves such as the as the Doong Gool (S$24) with Doong gool lae, Monkey Shoulder and soda; Voyage Revival (S$24) with apple, celery, Cinzano Bianco and tequila blanco) and the Bingsu Fizz (S$24) with red bean, Haku Vodka, strawberry, ondeh ondeh soju, sparkling wine and white chocolate.
Known in Singapore for the eponymous Sonny’s Pizza, Son was born in Saigon and grew up in the US, having worked in New York (Union Square Hospitality Group), Hong Kong (Amelia), Tokyo (Ryugin), and Copenhagen (Noma).
Son showcases his versatility in the kitchen with market-driven bar snacks menu available throughout the week to complement the cocktails, including highlights such as Pork Skin Terrine with toasted rice powder, herbs and tamarind (S$14), Fried Tripe with Phá lấu sauce (S$16) and Raw Japanese Cabbage with Mắm nêm (S$12).
The seafood-centric tasting menu (S$148 / S$198 with pairings) is available at a single seating Tuesdays through Saturdays, with dishes subject to change based on what’s available at the market.
Starting with a combo of snacks and marinated raw seasonal fish, the menu continues with hot dishes including Jook, daikon “porridge” with octopus, puffed rice and XO; Grilled Ssam, simmered Australian A2 short rib served with assorted banchan and a mix of Vietnamese and Korean sauces; and Nurungji Soup with abalone and mushroom rice; ending on light and refreshing note with a seasonal fruit granite.
The dishes may be paired with a selection of sparkling, white and red wines or cocktails, including the O-Mericano (Omija, Campari, Cinzano Bianco, perilla leaf, soda), Ssook Sour (Ssook, toasted sesame, ginger, Bombay Gin, egg white and lemon) and Do Pumpkin Ma Heart (sweet pumpkin, Ma, mango, Sailor Jerry Spiced Rum, coconut milk and cinnamon cream).
a. 98 Club St, Singapore 069467
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