The newly opened bar and lounge Rails is steampunk-inspired, decidedly offbeat and industrious in the best kind of way. Decked out in vintage liveries like gears, cogwheels and repurposed planks of Malaysian kampong wood, Rails emulates nearby historical landmarks vis-a-vis Tanjong Pagar Railway Station and Jinriksha Station while whisking patrons away to a brass-piped, industrial fantasyscape.

Furthering that theme, its drink programme teases and delights with four chapters spanning from the light and fruit to measured, sometimes audacious, pours. These include the deliciously smooth Midsummer Dystopia (pictured) that pairs smoked vodka, pisco and umami bitters with unctuous nibbles of caramelised pair; their salted caramel-laced take on the classic White Russian; as well as the World of Tomorrow – a mix of prosecco, spicy mango and banana milk that’s as vibrant as it is incredibly drinkable.

Bites come courtesy of Chix Hot Chicken’s second outlet, nestled within Rails’ space. Nashville fried chicken in the form of wings, sliders, and a breakfast wrap, ostensibly for dinner, provide all the spicy oiliness you need to keep going. Especially since Rails opened up right next door to A Phat Cat Collective’s retro concept Nineteen80, now blessed with more elbow room post-pandemic.

#01-02 21 Tanjong Pagar Road. Tel: 8725-6789

Rock isn’t dead – at least not at Roxy anyway. Inspired by the rock ‘n’ roll nightclubs of the ’70s Lower East Side Manhattan, the new bar brings an edgy twist to the refined cocktail bar – or a refined twist to the rowdy rock-music bar.

However way you look at it, Roxy brings several fresh-ish concepts to the local bar scene – including cocktail flights there several variations on classics are presented; as well as a range of curated boilermakers that pair spirits with aromatised liquors and different beers.

Signature cocktails are named for the classics: like the You Don’t Have To Put On Your Red Light – a twist on the negroni that swaps out the campari for St. George Bruto Americano and Mancino Kopi Liqueur. There’s also a range of bar bites that draw inspiration from the Big Apple – like popcorn seasoned with the spices of an everything bagel.

#01-19 The Sail at Marina Bay, 6 Marina Boulevard. Tel: 9382-5147

While Champagne is usually just served at the start of a meal, the range of possible bubbly styles mean that it can go with a wide range of dishes. Proving that is an upcoming collaboration between Perrier-Jouet and the one Michelin-starred Table65.

Expect a five-course meal within Table65’s private dining room, which has been transformed into a chic, floral-themed space. On offer will be some of the restaurant’s signatures including the Os a Molle – a dish of smoked herring, veal tartare, and Oscietra caviar that’s paired with the Perrier-Jouet Blason Rose.

There’ll also be the Champagne house’s grand cuvee, the Belle Epoque 2012, here paired with langoustine poached in duck fat with coffee, lemon, and Albufera-style dashi. Available April 6 to May 1.

#01-104-105 Hotel Michael, 26 Sentosa Gateway. Tel: 6577-7939

Ever had a picnic 57 stories up in the air? Now’s your chance with Ce La Vi’s latest hijinks: a “Picnic in The Clouds” experience. Launched in collaboration with Grey Goose, the event will feature three hours of bottomless servings of prosecco, beer, and spirits – the lattermost of which will feature in curated cocktails like The Sundowner, made with Bombay Sapphire, Benedictine D.O.M, cherry, and bitters.

No picnic mats will be laid out though – guests will be dining on tables, but can have a range of food-filled picnic baskets and platters sent to their table. Expect bites like wraps, sandwiches, and locally-inspired dips with pita and crostini; as well as a well-stocked charcuterie board. It’s not just eating and drinking though – there’ll be quizzes, a candy floss machine, and of course, an unparalleled view of the bay area. Happening on March, 27, from 5pm to 8 pm. Adults only.

Reserve online here.

Level 57 Tower 3 Marina Bay Sands, 1 Bayfront Avenue. Tel: 6508-2188 

This article first appeared in The Peak