The Long Bar

The Architectural Soul of a Colonial Icon

The Long Bar is situated in the Courtyard Arcade of the Raffles Hotel. Its design is a deliberate nod to the 1920s Malayan plantation life. Visitors are greeted by a space that feels both expansive and intimate, characterized by:

• Earth Tonality: Deep tropical woods, terracotta tiles, and burnished brass accents.

• The Rhythmic Pulse: One of the bar's most distinctive features is the mechanical punkah fans. These rhythmic, paddle-shaped fans sway from the ceiling, mimicking the manual cooling methods used in the era before air conditioning.

• A Two-Story Sanctuary: The bar spans two levels, with a spiral staircase connecting the bustling main floor to a slightly more secluded gallery, offering a bird’s-eye view of the cocktail craftsmanship below.

The Birth of the Singapore Sling

No history of the Long Bar is complete without the story of Ngiam Tong Boon, the Hainanese bartender who, in 1915, saw an opportunity to challenge the social etiquette of the British Empire.

The Social Context

In the early 20th century, etiquette dictated that ladies could not consume alcohol in public. While the men enjoyed gin or whisky, women were relegated to juices and teas. Ngiam Tong Boon saw a gap in the market—and a chance for a little subversion.

The Invention

He created a cocktail that looked like plain fruit juice but was, in fact, a sophisticated gin-based punch. By using slow gin and cherry brandy to give the drink its iconic pink hue, he masked the alcohol content. The "Singapore Sling" was born, masquerading as a socially acceptable beverage for ladies while packing a formidable punch.

The Recipe Today

While the exact original recipe was lost for a period and later reconstructed from the memories of former bartenders and scribbled notes, the modern iteration remains a masterclass in balance:

• Widges Gin (the current house pour)

• Cherry Brandy

• Bénédictine

• Cointreau

• Pineapple Juice (creating the signature frothy top)

• Lime Juice and Grenadine

• A dash of Angostura bitters

The Tradition of the Groundnut

Perhaps the most charmingly rebellious aspect of the Long Bar is its floor. In a hotel known for its pristine white marble and impeccable service, the Long Bar encourages guests to be "messy."

It is the only place in Singapore where littering is actively encouraged. Every table is adorned with a sack of unshelled peanuts. Tradition dictates that once the peanut is consumed, the shell is brushed directly onto the floor. This practice creates a satisfying crunch underfoot, a sensory experience that anchors the bar in its rustic, plantation-era roots.

"There is something profoundly liberating about dropping a peanut shell onto the floor of one of the world's most luxurious hotels. It breaks the fourth wall of high-society travel."

The Modern Experience

Following the extensive restoration of the Raffles Hotel completed in 2019, the Long Bar was refreshed while maintaining its soul. The restoration ensured that the bar remained relevant to the 21st-century traveler without sacrificing the patina of its history.

The Craftsmanship

The bartenders at the Long Bar are not merely servers; they are performers. On a busy evening, the bar produces hundreds of Singapore Slings. The sight of a dozen shakers moving in unison is a choreographed display of efficiency.

Beyond the Sling

While the Sling is the star, the menu has evolved to include:

1. Vintage Variations: Exploring how the Sling might have tasted with different spirits from the 1950s or 70s.

2. Tropical Classics: Expertly crafted Mai Tais and Planter’s Punches that honor the equatorial climate.

3. Modern Interpretations: Utilizing local ingredients like pandan, ginger, and lemongrass to reflect contemporary Singaporean flavors.

A Cultural Crossroads

The Long Bar has hosted a literal "Who's Who" of history. From literary giants like Somerset Maugham and Rudyard Kipling to modern icons of cinema and statecraft, the bar serves as a neutral ground where the world meets.

It represents the intersection of Singapore’s identity: a blend of British colonial heritage, Hainanese ingenuity, and a forward-looking commitment to luxury. To sit at the Long Bar is to sit in the slipstream of history, listening to the rhythmic thrum-thrum of the punkah fans and the crunch of shells, cocktail in hand.

Visiting Information

The Long Bar remains more than just a place to get a drink; it is a living museum, a sensory time machine, and a testament to the idea that some traditions are too delicious to ever let fade.