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Ben Chin

As seen in: South China Morning Post, CNA (Channel NewsAsia), Tatler Asia, Beacon (Maine), Her World, Quintessentially, The CEO Magazine (Australia), The Peak Singapore, SilverKris, Robb Report Singapore and

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Ben Chin’s Journalist Portfolio

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From rice to rare: Sake’s ascent in the fine-dining world

From rice to rare: Sake’s ascent in the fine-dining world

Rare, meticulously crafted, and often boundary-pushing, ultra-premium sake is increasingly beloved by the hau…

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Chicken rise: the elevation of Singapore's favourite dish - SilverKris

Chicken rise: the elevation of Singapore's favourite dish - SilverKris

From hawker centres to elegant restaurants, these five dining destinations prove that this national staple is…

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Barrel Story Of Hibiki - SilverKris

Barrel Story Of Hibiki - SilverKris

Enjoy wood-fired plates and Japanese whisky at this modern izakaya

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Lighten up: How Singapore's mixologists are raising the no/low bar - SilverKris

Lighten up: How Singapore's mixologists are raising the no/low bar - SilverKris

From refreshing highballs to zero-proof innovations, these five bars are making moderation taste just as soph…

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Pera Turkish Grill & Mezze

Pera Turkish Grill & Mezze

Authentic Turkish flavours and generous hospitality from the heart of Istanbul

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COTE

COTE

The only international outpost of the world's first Michelin-starred Korean steakhouse

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Articles

The 2026 guide to Bangkok’s best cocktail bars

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By Ben Chin
| singaporeair.com
Tax Over on the other side of town – in Chinatown, to be exact – is one of the city’s best and most walkable neighbourhoods for bar –hopping. Alongside acclaimed bars such as Asia Today and Teens of Thailand, it’s also home to one of Bangkok’s more outré offerings: Tax, a bar dedicated to edible insects. Though now commonly associated with tourist-oriented food carts, insects have deep roots in Thailand’s culinary traditions.
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Centro Cocktail Bar

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By Ben Chin
| singaporeair.com
Forget the popcorn; Shaw Lido now has martinis. Created in consultation with Wild Honey’s Stephanie Hancock and Guy Wachs, the snazzy bar is led by head bartender Virat Jha, whose drinks are elegant yet potent. Try the Velvet Rope, a dangerously smooth concoction of coconut fat-washed bourbon, coffee liqueur and salted maple, garnished with a piece of chocolate. Or the camera-ready Afterglow Punch, which artfully blends mezcal, coconut-infused Ancho Reyes, pineapple juice, lime and blue pea syrup.
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Inspired by tong shui, sake, and martinis, this new wave of Singapore cocktail bars is crafting more intentional drinking experiences

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By Ben Chin
| The Peak Singapore Verified
By early2026, it was clear that Singapore’s once-vibrant cocktail scene was dimming. Following a brutal year marked by high-profile bar closures, including Tippling Club and Smoke & Mirrors, and compounded by a diminished showing on Asia’s 50 Best Bars list, the industry seemed to nurse a collective hangover. For a while, shophouses remained empty; plucky newcomers like Casper and Confession Room faded away in mere months.
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Interview

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Have you ever used a typewriter?

A millenia ago.

What's the funniest news-related #hashtag you've seen?

#nowthatchersdead

How do you prefer to be pitched on stories?

Usually via email, but I love a good story so hit me up however, within reason, of course.