From the creators of Jigger & Pony comes a cocktail bar that’s all about the art and style of drinking in Korea. And what better place to open a bar dedicated to Korean drinking culture than in the heart of Singapore’s very own ‘Korea Town’, Tanjong Pagar? The new BOP (Bartenders of Pony) is Uno Jang unplugged – yes, Uno, Creative Director of the Jigger & Pony Group and the world’s favourite bartender of 2025. It’s his first and most personal bar to date, and he’s bringing everyone along on the ride.
“After ten years in Singapore, I wanted to create something that felt closer to how I actually grew up drinking,” he says. “In Korea, drinking is never just about the drink. It’s about the people, what’s on the table, the spontaneous toasts and moments that unfold between rounds. With BOP, the idea is to bring that drinking culture with everything I’ve learned about craft over the years.”
Which is why the first thing you might sense when you walk into BOP is that this might be the group’s most accessible concept to date. Not just in terms of the price point, where somaek goes for $16 and cocktails start at $23, but everything else.
The way the menu is constructed ditches the iconic Jigger ‘menuzine’ and one-page overview. The open-concept space flows from the bar counter to a vinyl-clad area (Uno’s own collection) with benches for crowding around, allowing movement to be more fluid and energetic. And of course, the cocktails themselves aren’t hyperfixated on presenting as ‘elevated classics’, but rather, fun, spirited pours that encourage conversations. As for the food, they’re simpler by design and built around the drinks, curated by the group’s Executive Chef, David Tang, in collaboration with Netflix’s Culinary Class Wars alum Jason Oh.
So why call it ‘Bartenders of Pony’? The team comprises promising members from the group’s other concepts – Jigger & Pony, Gibson and Caffe Fernet, just to name a few – who were scouted for this new project, each bringing their own flair, personality and background to BOP. And of course, Uno is the ‘hyung’, or as he so proclaims, the ‘Jennie’ of the group. While the young talents haven’t had much involvement in conceptualising the signature cocktails so far, that’s something we and many others are hopeful for in the future.
But for now, we are more than satisfied with the iced somaek ($16), a riff on the popular soju-beer combo that defines many a university night. Crisp Korean beer and Chuga soju are crowned with snowy shards of shaved soju. Those with a sharper palate might detect a faint hint of sweetness – that’s grape-flavoured soju, which is added in small doses to make the soju taste more prominent. A member of the team explains that it’s because grape soju is a common introduction to Korean liquor for most people. The ice-cold pour is dangerously easy, and best of all, it goes for only $14 during happy hours from 6pm to 7.30pm daily.
Then there’s the raspberry-red Bokbunja Pop ($23), which fizzes up delightfully and overflows with a click of metal chopsticks. Except, we’re in a cocktail bar after all, so the chopsticks are replaced with fancier, niftier contraptions: somaek twisters in all sorts of adorable designs. The tequila pop-inspired drink is also spiked with Hwayo 41 soju, plum wine, bokbunja raspberry wine, citra hops and lemon lime soda, reminding Uno of his clubbing days. Taste-wise, it’s got that expected syrupy, fruity flavour without much depth or complexity. Nonetheless, it’s definitely something you’ll want to order a round of for the whole table, so no one gets left out of the fun.
And the menu gets even more interesting, with K-culture infused creations like a Buldak sauce Penicillin, dalgona iced coffee, banana makgeolli Piña Colada, Jeju hallabong Bellini, honey butter-flavoured Godfather and more ($23 each). Or if you’re down for a surprise, order the ever-rotating seasonal drink – this month’s special is the Strawberry Cheong & Tonic ($23), which replaces the G in G&T with Jinmaek 40 soju and cheong (a Korean fruit cordial).
A bit more of a stickler for tradition? Don’t worry, we fall into the same category, which is exactly why the Perilla Smash and BOP Martini ($23 each) are much more up our alley. The former is a tasteful spin on the Basil Smash, using one of our favourite Korean ingredients with gin, lemon and cucumber for a refreshing lift. The distinct, aromatic fragrance of the perilla leaves comes through beautifully in the pour itself, without having to resort to a more obvious – if slightly tacky – garnish.
And we can’t resist a good martini. The most spirit-forward of the drinks we’ve sampled, the BOP Martini hits all the right spots in terms of balance and brine. Ryu Origin 40 soju is the base, mixed with gin, seaweed and takju (an unfiltered, cloudy rice wine). A giant, skewered olive, which has been pickled the traditional way (jangajji) with soy sauce and vinegar, is the perfect finishing touch. This pairs shockingly well with our banana milk tiramisu dessert ($16), which is a nod to the TikTok-viral GS25 banana-coffee combo, popular among tourists in Korea.
Speaking of food and drink pairings, there are a few others you mustn’t miss at BOP. Most crucially, iced somaek must be paired with the bar’s crispy fried chicken ($18), in classic ‘chimaek’ (chicken and maekju, or beer) fashion. Boneless kampung chicken thigh comes with three sauces: tangy, American-style barbecue spiked with gochugaru and Tabasco (our pick); rich, peanut butter-sesame; and a mala-gochujang blend with a hit of Sichuan pepper. Don’t skip the seafood pancake ($19) either, chunky with squid and a medley of seafood, light on the flour and crisp at the edges.
