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Bar Pony up
The space is split into two moods: a bright, skylit front bar for daytime aperitifs, and a cosy back bar for evening sessions. The Daytime Menu features low-ABV classics, with a “One Sip” series offering 60ml versions of Martini, Manhattan, and Negroni. By night, the focus shifts to richer, experimental cocktails named after thoroughbred racehorses—like the Singapore-inspired Rocket Man with Scotch, rum, umeshu, black garlic, and bak kut teh spices.
The food menu elevates American bar snacks with patty melts, corn dogs, sweet potato fries, and homemade chocolate chip cookies with hojicha milk foam.
Chefs / choosing this place
Frederic Jaros
Head Chef and Founder
TING by Frederic Jaros
Michal Janczewski
Chef and Owner
Bastard
Stefan Stiller
Founder and Chef-Owner
Taian Table
Shunojo Iyoda
Chef de Cuisine
Yone
Dan Li
Executive Chef at Yaya's and Co-founder
Yaya's, Nono's, Goodman
Tom Ryu
Founder and Owner-Chef
P.I.E Group (NABI, WULI)
Joshua Paris
Chef and Owner
Aster by Joshua Paris
Jun Nishiyama
Chef and Co-founder
Rambu and Sage Gastro
Carlos Sotomayor
Executive Chef and Consultant Chef
High Yaki, Pony Up, Cages, Sober Company
Christiaan Stoop
Executive Chef
Taian Table
Marco Morandini
Chef de Cuisine
1929 by Guillaume Galliot
Michael Wendling
Chef and Owner
Cuivre
Gabriel (Gabo) Rodriguez
Chef and Founder
Eight