Enter an alternate universe in Here Kitty Kitty — a colourful ode to the vibrant scene of Japan’s Golden Gai district. “Golden Gai” means “Golden Block” in Japanese and refers to a block of six narrow alleyways (called “yokocho”) that is home to a collection of mismatched, tumbledown bars in Shinjuku, Tokyo.
The spirit of this famed nightlife district is palpable in Here Kitty Kitty, from its dramatic lantern-adorned entrance that is perfect for the ’gram to the just-this-side-of-kitschy interiors. Comprising three evocatively-named concept rooms — the Cathouse, Mamasan Lounge and the Shibari Room — as well as a sake bar, Here Kitty Kitty seats up to 75 with the private lounges and rooms available for bookings.
Cosy up to cocktails with a Japanese twist created by mixologist Gary Mandobon, who brings bold, fresh flavours with an emphasis on natural botanicals and housemade cordials to Here Kitty Kitty’s new bar menu.
Signature tipples include the Geisha with Roku Gin, yuzu, Cointreau and egg white, garnished with housemade green tea dill. The cocktail is a Japanese riff on the classic White Lady cocktail, which is originally made with gin, Cointreau or Triple Sec, fresh lemon juice and an optional egg white. Foraged is Gary’s take on the classic gin and tonic elevated with botanical elements — the French herbal liqueur Green Chartreuse and shochu — then finished with an herbaceous garnish of dill and basil.
A crowd favourite is the Watermelon Sugar, a signature cocktail from sister outpost Hello Kitty Kitty Las Vegas. This refreshing concoction features watermelon cubes muddled with Don Julio Blanco Tequila and Cointreau, then served in a glass rimmed with citrus salt.
To go with your drinks is a bold and eclectic menu by newly appointed award winning Chef Angus Chow (WGS Chef of the Year 2018, 2020). Tapping his experience working with well-known Japanese and Spanish restaurants in Singapore such as Foodbar Dada, FOC and Bōruto, he presents “Japas” — elegant, moreish snacks that combine Spanish and Japanese cooking techniques and ingredients.
Nibble on Smokin’ Ocean Jewels, served in a wooden box that dramatically opens to clouds of applewood smoke that clears to reveal two uni and ikura tartlets. Spice heads will relish the Ebi Sriracha, featuring prawns from Ah Hua Kelong in tempura, served with sriracha mayonnaise and tobiko. Heartier appetites will enjoy the Chef Angus Wagyu Sando. Breaded, deep-fried A4 Miyazaki Striploin is sandwiched between grilled toast, and served with Avruga caviar or smoked herring roe. (Jun 2022)