One Trick Pony

Opened in mid-2026 at 98 Club Street (#03-01), on the corner of Club Street and Ann Siang Road, One Trick Pony is a flexible "third space" that merges coworking, cafe dining, cocktails and community events under one roof. Freelancers and creatives work the room by day from 9am, and come evening it shifts into a dining-and-drinking destination serving sharing plates, bar snacks, beer, cocktails and non-alcoholic drinks.

What sets it apart for zero-proof drinkers is its 'No-Low & Full ABV' cocktail programme, promoted as the first of its kind in Singapore: the signature drinks are conceived as fully alcohol-free builds first, with the option to spike any of them with liquor if you want the boozy version. That makes the non-alcoholic cocktail the base of the drink rather than a stripped-down substitute, and the zero-proof lineup is extensive, headlined by drinks such as the Golden Glow and Popcorn Paloma, with cocktails starting from S$20.

The cocktail direction is led by Vijay Mudaliar, the founder of Native — the acclaimed Singapore bar known for foraged and locally sourced ingredients that has ranked among Asia's 50 Best Bars and been recognised on the World's 50 Best Bars list. His involvement brings a serious, ingredient-driven pedigree to a low-and-no programme in a city better known for high-ABV cocktail culture.

The bar operates Monday to Saturday, from 5pm (4pm on Saturdays) until late, and is closed on Sundays; the coworking space runs weekdays from 9am. Reservations and contact are handled via onetrickpony.sg and Instagram @onetrickpony.sg.

It is worth being precise about why the ordering matters, because plenty of bars claim something similar. At most places the cocktail is designed with alcohol and the alcohol-free version is what survives its removal — thinner, sweeter, and usually shorter. Here the drink is built to work at zero proof and the spirit is the optional addition. The Honeycombers, covering the opening, described the signature menu as a fully zero-proof line-up that you can choose to have spiked if you want the boozy kick. That is the same sentence in the opposite order, and it changes what a non-drinker is handed.

The practical effect is that a mixed table orders from one list. Nobody reads a separate section, nobody waits while a bartender improvises, and the price is the same conversation for everyone. For a group where one person is not drinking — the designated driver, the pregnant friend, the person in recovery, the colleague with an early start — that is the difference between being accommodated and simply being served.

The daytime identity is genuinely separate. From 9am on weekdays the room works as a coworking space for freelancers and creatives, with workshops, vinyl nights, pop-ups and chef collaborations running through the calendar, and it shifts into a restaurant and bar from 5pm (4pm on Saturdays). It is closed Sundays. That dual life is why the drinks list leans the way it does: a room full of people working through the afternoon needs something good to drink that will not end the working day.