Up for Friday night cocktails? Meet you at one of Singapore’s supermarket bars

SINGAPORE – Friday evening, Orchard Road. There is a crowd at the basement of Orchard Central, every seat in the house is taken.

High tables and the bar counter are crammed with glasses of beer, more highballs and platters of Japanese food. Five men, standing around a tall wooden barrel, hold their glasses up for a toast.

Mr Travis Ng, 59, and his pal Gary Toh, 60, are catching up over highballs, nigiri sushi, otoro sashimi, grilled salmon and crispy fried fish skin.

They are not at a buzzy izakaya. They are at Japanese supermarket chain Don Don Donki’s bar. They had spent about $60 on the drinks and food, picking their feast from the supermarket’s deli and ordering drinks from the bar.

“It’s casual, relaxed and flexible,” says Mr Ng, a sales and marketing director. “The prices are reasonable too.”

Mr Toh, a retiree, adds: “You can’t find these prices in any restaurant.”

Just across the street, at The Grocer Bar located in FairPrice Finest supermarket at the basement of The Centrepoint, every table and bar counter seat is taken up. People are letting their hair down at the end of the work week, and there are wine buckets at many of the high tables, together with cheese and charcuterie platters. There is laughter and chatter all around.

In a city where restaurant operators have always had to contend with high rents and other overheads, as long as diners dined out, they could manage these costs, and make money.

But diner apathy in 2024 and 2025 is killing many a restaurant; casual, mid-priced, upscale and luxe. Instead of springing for a restaurant meal, people are having nights out at the supermarket instead.

Those interviewed say they are drawn by the no-fuss vibe of these places. They eat and drink in air-conditioned comfort.

None of these supermarket food and beverage (F&B) sections can be called posh by any stretch of the imagination. But they are comfortable and clean, with soft lighting for those looking for alternatives to hawker centres and coffee shops.

At some supermarkets, customers can order cocktails from a bartender. All offer an array of hot and cold ready-to-eat food.

The FairPrice chain also gives customers the option of picking raw meat and seafood from the supermarket, and having these cooked for a fee and served with side dishes.

Customers can pick bottles of wine from the shelves and pay an $8 fee for glasses and a wine bucket with ice. Or they can opt for beer on tap.

At some of its supermarkets, customers can even cook their own instant noodles and jazz their bowls up with add-ons such as eggs and luncheon meat.

Convenience is another draw. At Donki, two teens are making a pit stop, fuelling up to deal with long queues at a frozen yogurt pop-up they want to go to in the same mall.

Ms Celeste Yee, 18, a business major at Temasek Polytechnic, is tucking into fried rice while her classmate Kelyn Tan, 17, is snacking on curly fries. They had paid about $16 for their meal and Ms Yee points out that her $12 fried rice has both prawns and salmon.

“The location is good,” Ms Tan says. “There are a few malls around here and some trendy shops.”

Over at FairPrice Finest at The Woodleigh Mall, 62-year-old retirees Sam Yong and Cindy Loo are having an early dinner on a weekday.

They have been regulars ever since their daughter told them about the chain’s in-house F&B section at FairPrice Xtra at VivoCity. They visit that store and the ones at FairPrice Finest at Woodleigh and Clarke Quay.

Mr Yong is having a steak he picked up for $17 and which he paid $8 to have cooked. His medium rare steak comes with rice and a salad. The couple also have barbecued pork ribs, and have ordered grilled salmon to take away for their son’s dinner. They are sharing a bottle of wine.

Mr Yong says: “I’m not a wine expert, but when I come here, I have a look and usually pick a bottle that’s on offer. I can decide what I want to drink and choose from a variety of bottles.”

The choice that evening is a bottle of Wolf Blass 2023 Bilyara Shiraz, priced at $16.90 instead of the usual $29.54.

Ms Loo chimes in to say that she can look at the meat and seafood before they are cooked, pick the pieces she wants and be assured of the quality.

Mr Yong adds: “They cook well here too. And it will be cheaper than in a restaurant. It’s cosy here, not noisy, and the service is good. We usually get here about 3 or 4pm, and leave before 6pm. I feel the price is okay. There’s nothing more I could ask for.”

Here is what supermarkets are doing to reel in diners.

FairPrice Finest: More than a grocery run

Where: Stores with F&B options are at Punggol Coast Mall, The Centrepoint, Century Square, Clarke Quay, Sembawang Shopping Centre and The Woodleigh Mall

Calling a supermarket a “dynamic lifestyle destination”, as FairPrice Finest does, might seem an overreach. Then you look at the crowds at FairPrice Finest’s The Grocer Bar and food halls, and it is perhaps not so much of a stretch.

The supermarket chain’s first Grocer Bar was at its The Centrepoint store, which opened in 2022. There were just 11 seats, and lots of people wanting a cocktail or beer before or after shopping. So, the bar went through two expansions – in 2023 and 2024 – and now has 54 seats.

Its Clarke Quay store also had to increase seating for its Grocer Bar and food hall, from 150 seats when it opened in 2024 to 173 now. The store has about seven vendors selling Indian, Western and local food, and its bar offers cocktails exclusive to the store. These include Kueh Salat, Little Coco and Lion City Sling, all priced at $15.

At its other Grocer Bars, customers can seize on deals such as four oysters and a glass of Sauvignon Blanc for $18.90 or, if they prefer cheese, three cheeses and a glass of wine for the same price. Aperol Spritzes are priced at $12.

Its most ambitious Grocer Bar and food hall project is the new FairPrice Finest at Sembawang Shopping Centre, which opened in May 2025. It has a 42-seat Grocer Bar and, in collaboration with foodcourt operator Kopitiam, a 14-stall food hall with 412 seats.

How does the chain decide which stores get bars, cafes, food halls and foodcourts?

Ms Tan Huey Ling, 44, managing director of FairPrice Finest, says: “Our approach is guided by a mix of factors, such as the customer demographics in the area, and the size and layout of the store.

“We also consider the objectives of our customers – whether the store is primarily for quick grocery runs, family dining or lifestyle experiences, and curate the F&B offerings accordingly.”

The chain has added bells and whistles for customers.

The Grocer Bar at its Punggol Coast Mall store offers a digital wine sommelier so customers can get personalised recommendations, and there is a tasting station for premium wines and cocktails. Over at Clarke Quay, customers can sign up for wine, beef and cheese masterclasses.

Ms Tan says: “These offerings enhance the overall shopping experience, helping us make every day a little better for our customers.”

Don Don Donki: Try then buy

Where: Stores with F&B options are at Orchard Central, Bukit Panjang Plaza, City Square Mall, Jewel Changi Airport, Jem, HarbourFront, Suntec City, Jurong Point and Paya Lebar Quarter

The bar at Don Don Donki’s first Singapore supermarket started with 46 seats. The idea was for the Japanese supermarket chain to showcase Japanese liquor at affordable prices, and to let people try before buying, its spokesman says.

It proved to be such a hit that the chain had to increase the number of seats to 58. Helping draw people are the prices and a very long Happy Hour that runs from noon to 7pm. During this time, a 380ml glass of Suntory The Premium Malt’s Beer is priced at $9 instead of the usual $11, and a Suntory Kakubin Highball is $8 instead of the usual $10.

The chain, which opened its first store here in December 2017, has 17 of them, nine with in-store food and drink options.

The largest is the Jewel Changi Airport store, which opened in 2022 and has 114 seats. All the food and drink purveyors are the chain’s in-house brands.

There is sushi from Uohama Market, bento meals from Senraku Deli, takoyaki from Fried Octopus Ball, beef skewers from Wagyu Kushi and onigiri from Tomita Seimai.

Its Bukit Panjang Plaza store, which opened in December 2024, is the smallest, with 68 seats. There, customers can order meals from Senraku Pasta, where they can customise their meals. Prices start at $4.90 for a serving of pasta, with toppings ranging from Chicken Karaage ($2.90) to Wagyu Menchi Katsu ($4.90), and a sauce can be added for $1.

Some stores even organise food-eating challenges. At Sen Sen Sushi at Jem in Jurong, until Oct 2, brave diners can order the 1kg Mega Salmon Don. Finish it in 10 minutes, and they pay nothing. If they cannot, they pay $36.80 for the dish. For those with bigger appetites, there is the 3kg Triple Mega Salmon Don – free if they finish it in 20 minutes or they pay $88. The challenges are limited to three bowls a day, and run from Mondays to Thursdays.

At the heart of its strategy is making the shopping trip worthwhile.

Its spokesman says: “Whether it is to unwind after a long day at work or simply blending some enjoyment amid grocery runs, we hope to create a lifestyle vibe where customers can shop, eat and drink, all within a store.”

Thai Supermarket: Cultural immersion

Where: 01-20 Aperia Mall, 12 Kallang Avenue
Open: Supermarket – 10am to 9.30pm daily; restaurants – 11am to 10pm (Tuesdays to Sundays), closed on Mondays

When Thai Supermarket opened in Aperia Mall in 2023, it wanted to recreate Little Thailand in the mall in Kallang. Its original home of 40 years, Golden Mile Complex, had been sold.

With that, Little Thailand – all those small grocery shops, restaurants, clothing and sundries stores – was dismantled.

The supermarket’s founder Loh Yuen Seng, 61, decided he would re-establish that Thai vibe in the new place.

Aside from Thai groceries and produce, shoppers can buy food for takeaway, and dine at two restaurants that are part of the supermarket.

Mr Loh says: “We try to enrich the customer journey – authentic Thai food, shopping and community all in one place. Our aim is to recreate a ‘mini Thailand’ experience, much like Golden Mile Complex, where shoppers came for groceries and stayed to enjoy Thai food and culture.”

Today, customers can buy takeaway snacks such as fried bananas, crispy crepes called kanom beuang, pandan pancakes called kanom krok, and Thai yum or salads they can customise, and cooked rice and noodle dishes.

They can also sit down for a meal at Thai restaurant Folks Collective and its offshoot, a noodle bar called Slurp. It pays a monthly rent, with a revenue-sharing component.

Mr Loh says: “The restaurants have played an important role in positioning Thai Supermarket as a destination. They provide sit-down dining for families and groups, encourage longer visits and strengthen the authenticity of our Thai food street concept. Many customers now pair their grocery trips with a meal, making their visits more engaging and memorable.”

Indeed, the restaurants at lunchtime on weekdays are packed with office workers, and on weekend afternoons and evenings with families.

Folks Collective also runs a restaurant at Cross Street Exchange, and used to have four restaurants in the Central Business District (CBD).

Mr Ralph Monthienvichienchai, 37, its chief operating officer, says: “Covid-19 changed everything for us. We had to pivot from serving the CBD crowd to connecting directly with the Thai community in Singapore, who supported us through those tough times.

“So, when Thai Supermarket reopened, it felt like a natural homecoming. Here, we get to cook with and for the community that kept us going, blending seamlessly with our ethos of communal dining and shared experiences.”

At lunch, set meals are priced from $10.90 for a main dish, rice and a side dish. Main dish options include lemongrass chicken and green chicken curry. Popular with diners are its Thai yum or salads, priced from $12 for green papaya salad; and its Trio Pork Platter ($32), with roasted pork belly, grilled pork strips and garlic pork, served with sticky rice, egg and two dips.

Slurp noodle bar’s bestsellers include Pad Thai (from $11.90), Boat Noodles (from $10.90) and Tom Yum Fire Hotpot ($24.90, serves two to four).

Drinks promotions are key to drawing the after-work crowd. In the current one, red and white house wines go for $5 a glass from 3 to 5pm, $6 before 6pm and $7 before 7pm.

Mr Monthienvichienchai says: “At a stand-alone restaurant, people make a deliberate choice to come to us. In a supermarket, many guests are impulse diners, especially on weekends. They’ve come to shop, then get tempted by a sizzling wok or a cocktail deal. That means we’ve got to be sharp and flexible. Our menus are designed for quick decisions, the promos speak to spur-of-the-moment cravings, and our service is immediate but warm. We’ve also got the same office-lunch regulars, so our value-for-money set meals keep them coming back.”