temper.

A Sensory Experience of Wine, Flavor, Cocktails, and Sound

Introducing a fresh addition to Tanjong Pagar's dining landscape, temper is a sensory retreat that is both intimate and playfully unfiltered—an innovative hospitality and dining concept by Ebb & Flow Group. Designed for those with discerning tastes who seek something beyond the ordinary, the venue offers intuitive wines, delectable dishes, cocktails, hospitality, and soundscapes that seamlessly transition between moods for a total immersive experience.

Located next to Mondrian Singapore Duxton, temper derives its name from the precise harmony behind every exceptional pour, where temperature, texture, and timing converge, and each moment is perfectly tempered to emotion. Much like wine and glass are delicately tempered to express their fullest potential, the venue is purposefully crafted to reveal a series of layered, unique experiences.

We were pleasantly surprised by the use of a strong yet demure orange colour tone, that exudes finesse and classe, and we knew we would just love this venue at first glance and feel. As the evening progressed, we were taken throught a flight of various champagne, bubbly, red and white wine (the Pinot Noir was just brilliant with elegant plum and rich notes), along with the bevy of curated tasty cocktails, so presentable yet immersive in taste.

The 4,000 sqft space embodies Bauhaus clarity and cinematic warmth and features raw materials, sculptural geometry, and is softened by moody lighting. A sweeping arched portal and layered terrace cove ceiling connect the intimate wine room above with the lively cocktail lounge below, truly a superb architecure and interior spectacle.

A collective of culinary and cultural mavericks drives the entire culinary expression, from a Master Sommelier and rising name in the cocktail scene to Michelin-decorated chefs and one of Singapore’s most influential music curators—each bringing nuanced sensibilities and their own edge to the world of temper.

A moment with Wine

Roberto Duran, the Wine Director at temper and former head sommelier of the exclusive wine club 67 Pall Mall, oversees the wine room. This space is crafted for intimate, low-lit discussions and effortless, exploratory tastings. It boasts a custom-built cellar containing over 1,200 labels and 2,100 bottles from more than 30 countries, with 250 options available by the glass. Roberto’s selection prioritizes intuition over formality, matching mood, dish, and occasion with a fitting label—ideal for both seasoned collectors and those new to wine. We met with Roberto and were thoroughly impressed with the recommendations for the evening... hailing from Madrid, we couldn't be more pleased when he brought out a Rioja wine, a Remírez de Ganuza Winery from Rioja Alavesa for the evening.. whilst we were also sampling a Louis Brochet, Heritage Champagne.

A moment with Cocktail

The cocktail menu is crafted with the expertise of South Korean bartender June Baek, renowned for her previous roles at Madame Fan and MO Bar. A finalist in the Chivas Masters Global competition and Singapore champion in 2018, June brings a keen sense of flavor to her creations, crafting cocktails that captivate the palate and spark curiosity. Alongside Head Bartender Kishan, the pair distills their vision into a concise selection of temper signatures and drinks inspired by the local area.

The refreshing Temper’s Cup merges the worlds of wine and cocktail, combining Hendrick’s Grand Cabaret with ripe strawberry, cool cucumber, tropical kiwi, and a splash of sparkling wine. Meanwhile, the classic Dirty Martini receives a Southeast Asian twist—its brine replaced with a vinegar-soaked star fruit pickle, offering a tangy and unexpected brightness. The T.T.K. (Tutu Kueh) Old Fashioned mixes peanut butter–washed Monkey Shoulder whisky with sesame, cacao bitters, and a hint of coconut smoke for a spirit-forward, savory, nutty experience.

A moment with Tunes

We love the way how temper has been designed to allow for 2 separate spaces within one. The livelier of the two spaces, the cocktail lounge resonates with a rhythmic pulse crafted by a unique music program designed by Joshua Pillai—DJ, co-founder of Phat Cat Collective, and former Head of Programming and Music at CÉ LA VI Singapore, KU DE TA, and Mandala Club. The playlist spans various eras and genres: deep vinyl explorations, live jazz, intimate acoustic sessions, and late-night mixes of soul, funk, and rare Asian tracks. Guests can anticipate a soundtrack as diverse and dynamic as the wine and cocktail offerings.

Imagine sultry saxophone melodies layered over deep electronic beats from Kaye of DarkerThanWax or the soul-infused vocals of Dita Jacob. Nick Zavior adds his smooth voice, intertwining traditional Bel Canto techniques with everything from 1960s anthems to classic pop hits. Behind the turntables, the atmosphere rises and falls, with DJ Keith Colaco delivering the same eclectic magic that has energized ZoukOut and Wonderfruit, while YA5TH, a trailblazer in Singapore’s DJ scene, spins hip-hop and R&B rhythms.

“With temper, we’re offering Singapore the ‘sweet spot’ we all seek: 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. “I’m excited to be bringing all this together with jazz, funk, soul and R&B, and can’t wait for our guests to discover our rolling series of live musicians. We’ve got a soundtrack to match every pour, dish, and mood.”

A moment with Food

Bringing everything together is the culinary expertise of Executive Chef Nicolas Tam, the chef-owner of the one-Michelin-starred Willow, and Head Chef Ronald Sim, formerly of Burnt Ends and Candlenut. The pair focuses on straightforward yet meticulously crafted dishes that satisfy the palate and entice guests to return. As the evening went by, Chef Nicolas invited us to sample the free-flow caviar and we had loads of these bumps, truly classy with exquisite taste, coming from Korea, wow!

Guests can look forward to indulgent seafood starters such as the Crab Roll, featuring toasted soft rolls topped with tender crab claw meat, or the Red Shrimp Carpaccio, which includes flattened Argentinean shrimp drizzled with a shrimp head emulsion. For those seeking something more substantial, the wagyu-blend temper. Burger, packed with molten cheddar cheese and Chef’s special housemade sauce, is sure to be a hit (this was so good, we literally had 2 at one go, simply tasty)... and also we had alongside with it, the Crispy Chicken Drumsticks sprinkled with chili-lime powder. The French Dip Sandwich, crafted for dipping into a delightful beef broth, layers Tajima roast beef inside a housemade baguette.

At the heart of the menu is a sumptuous seafood tower, piled high with ocean-fresh oysters, Dungeness crab, mussels, and crustaceans—available in two sizes for sharing or feasting. Elevating the indulgence, a whole 900g Turbot in a rich pil-pil collagen sauce is presented with perfectly crisp skin, while the Uni Linguine combines al dente pasta with creamy sea urchin and molten egg yolks. To conclude on a sweet note, the Pastel de Nata, Portugal’s cherished custard tart, is served warm with a sprinkle of cinnamon on the side.

Opening Hours

temper is open from 1st September 2025, Mondays to Wednesdays, from 5pm to 1am and Thursdays to Saturdays, from 12pm to 1am.

Starting from October 2025, temper will host its Adult Brunch every first Saturday of the month, and a Family Brunch on the last Sunday from 12pm to 4pm.

Address: temper. Mondrian Singapore Duxton

83 Neil Rd #01-07 (089813)

Email: enquiries@temper.sg

Phone: 9722 1253

Website: www.temper.sg