by Urbanaut Brought to you by the same guys as Spiffy Dapper, Oriental Elixir is equally hard to find. Hidden among the shophouses at Haji Lane (look for the staircase next to Bergs), this second floor space will remind you more of an antique store than a bar. Filled with shelves of bric-à-brac, jars of potions, and the smell of incense, you could easily be in an apothecary.
Conceived as an experimental space, the idea behind Oriental Elixir is to explore local flavours and culture in a casual setting, and bring you drinks made with a local twist.
To keep the cocktails fresh and interesting, owner George goes to the markets to buy fresh ingredients to create infused alcohol. They also make their own tonic water and bitters.
There’s no menu here. Instead, tell the bartender what your flavour preferences are, and they’ll whip you up a custom cocktail to your liking. by Urbanaut Small’s, as the name implies, is probably the smallest restaurant in Singapore, if not the world. Seating only 4 people at a time, it’s the brainchild of Bjorn Shen and attached to his flagship restaurant, Artichoke.
Originally his office, the space has been converted into a studio for culinary research and development, and is open three days a week as an omakase counter for him to experiment with his ideas.
Currently, he is offering a 12 course “omakase pizza” menu, inspired by the pizza he used to enjoy growing up in the ‘80’s and ‘90’s but upgraded with luxe and unique toppings. He’s spent considerable time perfecting his pizza dough, a high-hydration Neopolitan-style dough that’s aged for four days.
The intimate setting also gives you the rare opportunity to interact with the outspoken chef, and sample his offbeat humour along with some great food.
As concept and menu will continue to evolve, follow their Instagram @smalls_sg for the latest update. 
