Bar Bon Funk: A moody soiree of sophisticated tipples and fusion bites, done mid-century vogue
Wrinkled, subfusc curtains fell from the ceiling, halting an inch before touching the exposed grey floor. Cream-coloured surfaces covered the space, and strokes of suave mahogany stalked it. That’s how the scene is set at Bar Bon Funk, New Bahru’s stylish new denizen.
Bar Bon Funk is awash in a palpable intimacy as warm lamp glow wrapped around the chrome-spotted chairs and faintly traced shadowy edges onto the furniture.
Svelte geometry framed the lounge, where a melange of creams, apricots, and peaches fall into place snuggly, while bodacious reds and dirty oranges add vintage aplomb.
This venue is a mid-century night’s dream, one modishly drenched in a poise that a design connoisseur might stop to study when rifling through a published editorial on the stylings a la mode of the era succeeding the Second Great War.
Amidst all that, a busy bar counter draws attention with clashing metal, where bartender hands thrust rhythmically and with finesse while a charmed crowd watches on from their swivel chairs.
Everything blends to create a different ambience from Le Bon Funk‘s patented casual wine bar trappings — the bar and libations assume a greater role and a buzz brews in the air, like a soiree in a posh estate.
Bar Bon Funk is primarily a cocktail bar and it’s unapologetic in its intention to be the moodiest inebriation destination in Singapore.
The establishment is carefully manicured for that raison d’être, building everything around a curation of bar bites crafted by Le Bon Funk head chef Ryan Newman and creative cocktails conjured by Jigger & Pony alumni Josiah Chee.
Le Bon Funk’s fusion made simple
Running through the menus arrived us at a few conclusions on Bar Bon Funk’s most stylish ideas — immediately, the Baloney Sandwich ($28) commandeered much of our attention.
After endless nights spent at Le Bon Funk, tongues locked with the legendary beef tongue sandwich, the fantasies of a decadent meaty sandwich cannot be overpowered.
At bar Bon Funk, snappy, flavourful blocks of housemade sausage are put in cahoots with fluffy buns, melted cheese and a slap of pickle dills and Calabrian peppers for an indulgent little number.
Wholeheartedly rich and packed with flavour, a brusque way to put it would be to liken it to a very elevated, very bougie McMuffin.
Satisfaction is guaranteed but, considering the compactness of this bougie McMuffin, the price would appear steep — even if a side of scandalously crunchy chips accompanies it.
Our follow-up of Fried Tripe, Parsnip and Zucchini ($22) roused the palate more enthrallingly with layers and panache in the textures.
Its crunch hits fast and hard as facets of chewy tripe and tender parsnip are juxtaposed against a crackling but airy batter, while fried sage elevates the ensemble with a punctuating herbaceous pinch.
This fun, ingenious little bar snack is probably the dish that stacks up hitchlessly against beloved classic bites at Bar Bon Funk’s older sibling.
The Parisian Gnocchi, White Corn and Chanterelles ($34) then rounds off the Bar Bon Funk menu as the hero carb offering, should appetites demand starchy heft.
The pan-fried gnocchi comes lightly crusty — albeit a tad too gummy within — and is jazzed up with luscious, earthy mushrooms and vivaciously sweet white corn.
A dish that will make for great comfort, even if slightly thrown off in flavour balance by the slightly overenthusiastic corn sweetness that encounters an awkward time fully mingling with the rest.
a mixological pizzaz
Running counterpoint to the food menu is a suite of creative drinks, mostly infused with ingenuity by Bar Bon Funk’s bar stars.
Even “Just A Highball” ($26) here means something more elegant that melds jasmine gin, St. Germain, cucumber, lemon, and blanc de blanc.
The essence stays the same but Bar Bon Funk’s highball alter ego hardly feels more feeble in intensity, while dressing up in a bouquet of floral notes and revelling in an exquisite effervescence that soda water can only scantly fantasise.
Another drink, the Peanut Butter Wine ($26) recreates good ol’ “peanut butter and jam” through the outrageously chic juxtaposition of peanut butter richness against all the piquancy and acidity of fermented strawberry honey and verjus.
Silky, funky and imbued with fragrant, nutty umami, it’s a drink that sounds like it carries the risk of an inadvertent cloyingness. but it never materialises — in fact, the complexity blooms when given the time to marinate on the palate.
All these mixological sleights play into Bar Bon Funk’s mystique. It is unadulteratedly minimalist, from design ethos to menu principles, providing an allure for old souls who relish the vogue and vintage of the ambience.
But on top of that, these small details elevate the whole experience, perhaps making it one of the best new bars in Singapore.
Make a reservation online before visiting Bar Bon Funk at New Bahru.
Bar Bon Funk
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- Address: Block 46 Kim Yam Rd, #02-01 New Bahru, Singapore 239351
- Hours: (Tues–Sat) 6pm to 11:30pm