SingaPob, a gastronomic takeover hosted by the Singapore Tourism Board (STB), officially kicks off today, bringing award-winning and well-loved bars and restaurants from Singapore to the heart of Makati for a weekend of cross-border culinary experiences. From August 28 to 30, Poblacion, Makati will transform into a vibrant food playground where Singapore’s rich and diverse culinary scene meets familiar Filipino flavors.
This year, SingaPob takes the experience further. Beyond featuring bar collaborations, restaurant collaborations are included in the power packed line up to give event go-ers a complete food and drink experience. The event will reimagine familiar flavors through bold culinary crossovers through pairing acclaimed chefs and bartenders from Singapore with some of Makati’s most dynamic spots. The result: exclusive menus and drinks that blur borders, celebrate cultural kinship, and invite diners to embark on a transcultural escape where every table feels both familiar and daring.
To extend the experience beyond Manila, foodies can also take advantage of a special travel offer through Klook, running from August 16 to September 30, 2025. The promo unlocks exclusive Singapore travel discounts, inviting foodies to turn their taste of SingaPob into a full culinary adventure in Singapore.
Flavors Without Borders
SingaPob brings together an eclectic mix of chefs, bartenders, and dining concepts that embody the spirit of innovation. Among the culinary highlights are restaurant collaborations such as Candlenut with Hapag and Keng Eng Kee with Super Uncle Claypot, where favorites like Coffee Pork Ribs, Cereal Prawns, and Chilli Crab Meat with Fried Mantou will be served.
The creativity extends to the bar. Mama Diam’s Chai Tarik Brew turns a breakfast staple drink into a playful indulgence at Polilya, while Jigger & Pony—consistently ranked among Asia’s best bars—presents a refined rendition of the iconic Singapore Sling at OTO. At Aya, Fura’s Get The Worm and other menu items are crafted from “abundant” and “invasive” ingredients to reimagine what sustainability tastes like in a glass.
The Flavor Hackers
Malcolm Lee (Candlenut & Pangium)
Singaporean chef Malcolm Lee, internationally recognized for putting Peranakan cuisine on the world map, is the chef-owner of Candlenut—the world’s first Michelin-starred Peranakan restaurant—and Pangium at the Singapore Botanic Gardens. From opening Candlenut in a modest shophouse 15 years ago, today, Lee has become known for balancing heritage with innovation. As part of SingaPob, he will be crafting an exclusive tasting menu that bridges Singaporean and Filipino flavors together with Hapag’s Thirdy Dolatre and John Kevin Navoa.
Martin Villareal and Taesuk “Tei” Kim (Jigger & Pony)
At the heart of Jigger & Pony – ranked No. 3 on Asia’s 50 Best Bars 2025 and No. 5 on World’s 50 Best Bars 2024 – are bartenders Martin Villareal and Taesuk “Tei” Kim. Embodying both mastery and hospitality, they will bring to OTO the artistry, precision, and genuine hospitality that define Singapore’s world-class bar scene, offering refined classics and cocktails that tell stories with every pour.
Paul and Wayne Liew (Keng Eng Kee)
Keng Eng Kee Seafood, a third-generation family-run institution is known for keeping Singapore’s zi char culture alive and has made its way into the prestigious Michelin Guide and 50 Best Discovery lists. Now run by siblings Paul, Wayne and Jiamin Liew, the restaurant is known for its dishes rooted in the spirit of warmth and togetherness. At SingaPob, Keng Eng Kee brings this tradition across borders, sharing the soulful flavors of Singapore’s zi char with Manila diners at Super Uncle Claypot.
Sasha Wijidessa (Fura)
Fura, winner of the Ketel One Sustainable Bar Award at Asia’s 50 Best Bars 2024, is redefining how we eat and drink by making sustainability both innovative and delicious. Since opening in 2023, the bar has earned acclaim for its groundbreaking cocktails built on abundant, invasive, or overlooked ingredients, transforming future foods like mealworms, jellyfish, and food-waste ferments into bold, conversation-starting creations. At SingaPob, Fura showcases how conscious choices, creativity, and culinary artistry can turn sustainability into an inspiring, memorable experience.
“SingaPob is our way of sharing what makes Singapore a true culinary haven, where passionate culinary talents from diverse backgrounds come together to create and innovate,” said Terrence Voon, Executive Director, Southeast Asia, Singapore Tourism Board. “Much like the Philippines, our dining scene is rooted in heritage yet constantly evolving, blending tradition with new ideas to elevate familiar flavors. By bringing this spirit to Poblacion, we hope to celebrate our shared love for food and drinks and invite more Filipinos to discover Singapore’s vibrant culinary community and be inspired to experience it firsthand in Singapore.”
Exciting Line Up of Collaborations
This weekend, food lovers can enjoy a taste of Singapore across some of Poblacion’s most dynamic venues, including:
Keng Eng Kee at Super Uncle Claypot (6pm onwards)
Mama Diam at Polilya (9pm onwards)
Fura at Aya (9pm onwards)
Jigger & Pony at OTO (9pm onwards)
Night Hawk (hosted at a secret location) (9pm onwards)
Offtrack at Run Rabbit Run (9pm onwards)
Origin Bar at The Spirits Library (9pm onwards)
Onlypans Taqueria (special Singapore menu) (6pm onwards)
Malcolm Lee at Hapag (6pm onwards)
To unlock Night Hawk’s secret location, event go-ers must make their way around SingaPob and collect stickers from any two participating venues. Doing so not only reveals the bar’s location, but also gives event-goers a chance to win Klook travel vouchers or an all-expenses-paid trip for two to Singapore. For more information, visit www.singapob.com.
SingaPob is supported by Diageo, a global leader in beverage alcohol with an outstanding collection of iconic brands across spirits and beers, including Johnnie Walker, Crown Royal, Smirnoff, and Baileys, among many more.
