Oxwell & Co

Oxwell & Co’s proprietors already have impeccable credentials. Besides the fact that this Ann Siang Hill institution was born of a group of knowledgeable expat’s yearning for a proper British gastropub experience in Singapore, Oxwell & Co quickly became famous for the award-winning cocktail skills of Operation Dagger’s Luke Whearty and its gourmet bar snacks like crunchy spiced corn and pork scratchings or Ortiz anchovies on toast – distinctly un-pub yet evocative of a very British stripe of tweedy elegance. Set across three floors (and a secret rooftop herb garden) of a heritage shophouse in the vicinity of Club Street, Oxwell & Co were destined from the start, believe it or not, for bigger and better things.

Now, with the addition of ex-Tippling Club maestro chef Nic Scorpion and an interior revamp, Oxwell & Co have expanded the British gastropub concept in all the right directions. Premium Cape Grim beef, fresh herbs from the rooftop of Oxwell & Co’s Ann Siang Hill shophouse – these are the kind of ingredients that Scorpion uses when he makes his dishes, with the motto keep it real in mind. Served up surrounded by rustic elegance in the second-floor dining room, guests can enjoy dishes such as ocean cured trout with charred cucumbers, avocado cream and dill; classic steak tartare with egg yolk and toasted sourdough; a Packham pear, walnut, endive, Stilton, and Colton Basset blue cheese salad; fish and chips ratcheted up with red snapper; braised ox cheeks with beetroot and horseradish slaw and a red wine jus. It’s modern British cuisine that allows each component to speak for itself. If this tickles your fancy, the ultimate Oxwell & Co experience is to hire the third-floor private dining space, kitted out with eccentric British touches (and a secret hideaway). Ever on the up and up, the Club Street neighbourhood and Singapore are sure to welcome Oxwell & Co back with open arms.