Jigger & Pony: ‘As we grow, maintaining consistency is key’
It’s been a big year for Jigger & Pony, which was crowned Asia’s third best bar in Asia’s 50 Best Bars 2025, and is gearing up to launch two new sites next year. As the business grows, principal bartender David Kim tells db that keeping up consistency will be its biggest challenge.
Like Europe, Singapore’s bars are battling high operating costs, a tight labour market and tough competition. For David Kim, head bartender of Jigger & Pony, these challenges are “not new and will likely persist”. But he’s not worried. “Bars that feel authentic, welcoming, and reflective of contemporary Singapore will continue to resonate most with both local and international guests,” he tells the drinks business.
Jigger & Pony Group currently operates four cocktail bars – three in Singapore and one in Jakarta, Indonesia – and two restaurants. Cosmo Pony, its first and only Indonesian venture, launched in 2024 and is a collaboration with The Union Group. Kim heads up the iconic flagship Jigger & Pony bar that’s located in the Amara Singapore hotel in buzzy Tanjong Pagar.
Founded in 2012 by Indra Kantono and Guoyi Gan, the venue is inspired by the city it resides in. “Singapore is a vibrant melting pot of cultures, and that diversity inspires everything we do at Jigger & Pony,” says Kim. “We embrace and draw inspiration from the city’s spirit of openness and creativity, creating a space where people from all walks of life can come together and share in good company.”
Like Singapore, Kim adds that the bar is “constantly evolving, embracing new ideas while staying true to our roots,” with punters increasingly seeking well-crafted cocktails, lower-ABV picks and new flavours. While bars in Singapore face similar headwinds to Europe – high operating costs, a tight labour market and strong competition – Kim philosophises that these are “not new and will likely persist”.
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Authentic bars will ‘continue to resonate’
And the Southeast Asian country is fortunate, he says, as it’s heavily backed by tourism and events like the Formula 1 Singapore Grand Prix, welcoming 7.09m visitors in the first half of 2025. “As an industry, we’re becoming more thoughtful and efficient in how we operate – rethinking guest engagement, improving sustainability practices and nurturing talent,” he adds, before sharing his favourite bars in the city: there’s the “fun and approachable” Nutmeg & Clove that celebrates Singapore in a “contemporary way,” and then the “super chill” neighbourhood spot Side Door, headed up by owner-bartender Bannie Kang; “it’s refreshing, and most of all, it’s genuine”.
Looking ahead, he predicts Singapore’s cocktail scene will evolve from concept-driven venues towards more lifestyle-focused spaces. “Bars that feel authentic, welcoming, and reflective of contemporary Singapore will continue to resonate most with both local and international guests,” he forecasts.
And when it comes to Jigger & Pony’s future, there are exciting plans in the works. Earlier this month, the hospitality group revealed to db that it will launch two new sites in the first quarter of 2026. But keeping up quality could pose challenges: “As we continue to grow and expand the group locally and internationally, maintaining consistency in our philosophy, techniques and guest experience across different teams and cultures is key,” says Kim. To tackle this, the operator is investing in its in-house training platform, Pony Academy, designed as a shared resource for staff.
Jigger & Pony is doing something right: this year it was crowned Asia’s third best bar and Singapore’s best bar by 50 Best Bars, and has been a stalwart in the rankings for the past seven years. But Kim adds that while awards are an honour, they’re not a goal. “Recognition from our peers is wonderful, but having a regular walk in and saying, ‘it feels good to be back’, means a lot as well.” He sums up the bar’s core philosophy: “We craft every cocktail with care, of course, but to us, the real magic happens when that drink helps spark a conversation, create a bond, or simply bring a little joy to someone’s day. That’s the kind of hospitality we believe in.”
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