Launching this May on the rooftop of the National Gallery Singapore, Milli is a revolutionary two-story destination designed to redefine the city’s dining and nightlife landscape.

The venue represents a powerhouse collaboration between three industry leaders: Michelin-starred chef LG Han, renowned mixologist Vijay Mudaliar, and the expert team behind Bae’s Cocktail Club, led by Sheen Jet Leong and Dharma Wang.

Boasting panoramic views of Singapore’s skyline, Milli is set to offer a seamless transition from lunch and high tea to dinner, followed by late-night cocktails and dancing until 4:00 AM in the morning.

(L–R) Milli founders Sheen Jet Leong, LG Han and Vijay Mudaliar.

At Milli: Sky Dining & Bar, Han and Mudaliar offer a sophisticated, modern take on Singaporean cuisine and cocktails set against an intimate city skyline backdrop. A floor below, the Milli Lounge is built on the DNA of Bae's cocktail club, with a multi genre format spanning pop, disco, funk, house, hip hop and R&B, among others, from pre 2000s classics to those popular today.

Milli's Food and Drink

Led by Han & Mudaliar, the venue's food and cocktails draw deeply from Singapore’s culinary heritage, but with an innovative twist. 

The sunset high tea will complement a late-night menu of elevated comfort food. Chef Han’s playful, shareable bites—including prata pizza, goreng pisang skewers, and ice cream pandan waffles—are specifically designed to satisfy midnight cravings.

Chef Han intends to expand his repertoire with larger sharing plates, designed to foster a vibrant culture of communal dining for a broader audience, with lunch starting from SGD$38 for a 2 course set with add-on ala carte items available to order.

(Clockwise): Oyster omelette souffle, chicken rice paella, prata pizza and lobster laksa.

Familiar signatures of Han will also make a return in reimagined forms. First and foremost, his signature Chilli Crab Ice Cream returns as a starter for the table to share!

The classic Singapore Oyster Omelette is presented Soufflé style made with Japanese eggs and French oysters, offering a lighter nuanced take on the local classic; while the Roasted Spring Chicken Rice Paella reimagines a beloved staple with a mixture of glutinous and koshihikari rice cooked in old mother hen stock, and finished with a scorched bottom reminiscent of a claypot rice.

King crab is presented in an interactive format; first enjoyed steamed in its purest sweetest form, before having the option to be dipped into white pepper or salted egg yolk sauces served on the side.

Milli Sky Dining (Top) and Milli Lounge Bar (Bottom).

An extensive dessert course additionally showcases Han and Mudaliar’s creativity through "Ice Kachang-goris," a series of collaborations reimagining the local classic with Japanese precision. Available in both alcoholic and non-alcoholic versions, these treats playfully merge culinary and cocktail artistry in unexpected ways.

Seasonal expressions introduce cross-cultural flair, elevating traditional shaved ice with unexpected pairings. Highlights include a Bandung-inspired version with rose liqueur and crisp meringue, and a Solero-inspired throwback that recreates the zesty, tangy-sweet tropical vanilla flavors familiar to many Singaporeans.

(Clockwise): The Milli, The Singaporean Breakfast, Whiskey Green Tea, Peranakan Spritz.

Mudaliar will also present a cocktail programme shaped by local references and everyday familiarity. The drinks are said to balance recognition with discovery, from locally inflected spritz-style creations to revived classics for the modern palate.

Revisited Singapore classics include the Milli, inspired by the Million Dollar Cocktail by Singapore Sling creator Ngiam Tong Boon, while the quintessential Singapore breakfast of kaya toast and kopi (coffee) forms the basis of Milli’s riff on the classic Espresso Martini, aptly named The Singaporean Breakfast. Paying homage to a the well-known staple of whisky and green tea in Singaporean nightlife,  a clarified whisky base is married with matcha foam and clarified yuzu. 

Milli remains open and accessible to the public with no cover charge, intended to encourage what the brand calls "repeat visits, not one-off moments". Milli will officially open on 31 May at the National Gallery Singapore. Reservations will open on 2 May. 

Milli Opening Hours

Sundays to Tuesday (11AM - 1AM)

Wednesdays to Fridays (11AM - 3AM)

Saturday & Eve of PH (11AM - 4AM)

Lunch: 11am - 3pm (2.30pm Last Order)

Sundown Drinks: 3 - 5.30pm

Dinner: 5.30pm - 10pm (9:30pm Last Order)

Late night Clubbing & Bites: 10pm onwards (Last Order 1 hour before closing)

Kanpai!

88 Bamboo Editorial Team