[{"@context":"https:\/\/schema.org\/","@type":"NewsArticle","@id":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-staff-at-tanglin-gin-jungle-shares-go-to-places-for-a-bite\/#NewsArticle","mainEntityOfPage":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-staff-at-tanglin-gin-jungle-shares-go-to-places-for-a-bite\/","headline":"Crew Eats: Staff at Tanglin Gin Jungle shares go-to places for a bite","name":"Crew Eats: Staff at Tanglin Gin Jungle shares go-to places for a bite","description":"Singapore\u2019s first gin distillery Tanglin Gin has come a long way. Founded in 2018 by four gin enthusiasts Andy Hodgson, Charlie Van Eeden, Chris Box and Tim Whitefield over a round of drinks in 2016, the distillery was located in the industrial neighbourhood at Mandai Foodlink. Using 11 botanicals, including the dried stems of dendrobium […]","datePublished":"2022-02-23","dateModified":"2022-06-29","author":{"@type":"Person","@id":"https:\/\/thehomeground.asia\/author\/ler-jun-sng\/#Person","name":"Ler Jun Sng","url":"https:\/\/thehomeground.asia\/author\/ler-jun-sng\/","identifier":320,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/96c2c5ed54668ff02cc041326a58a56424181d9285b8f54cd192dd573e876ae5?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/96c2c5ed54668ff02cc041326a58a56424181d9285b8f54cd192dd573e876ae5?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"TheHomeGround Asia","logo":{"@type":"ImageObject","@id":"https:\/\/thehomeground.asia\/wp-content\/uploads\/photo_2021-07-22-222533.jpeg","url":"https:\/\/thehomeground.asia\/wp-content\/uploads\/photo_2021-07-22-222533.jpeg","width":640,"height":640}},"image":{"@type":"ImageObject","@id":"https:\/\/thehomeground.asia\/wp-content\/uploads\/Source-Tanglin-Gin_Featured-Image.jpg","url":"https:\/\/thehomeground.asia\/wp-content\/uploads\/Source-Tanglin-Gin_Featured-Image.jpg","height":900,"width":1600},"url":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-staff-at-tanglin-gin-jungle-shares-go-to-places-for-a-bite\/","commentCount":"7","comment":[{"@type":"Comment","@id":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-staff-at-tanglin-gin-jungle-shares-go-to-places-for-a-bite\/#Comment1","dateCreated":"2026-08-12 03:57:01","description":"Can you be more specific about the content of your article? 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I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me?","author":{"@type":"Person","name":"registrera dig f\"or binance","url":"https:\/\/www.binance.info\/register?ref=IXBIAFVY"}}],"about":["Food","Local","Review","Singapore"],"wordCount":1173,"articleBody":"Singapore\u2019s first gin distillery Tanglin Gin has come a long way.Founded in 2018 by four gin enthusiasts Andy Hodgson, Charlie Van Eeden, Chris Box and Tim Whitefield over a round of drinks in 2016, the distillery was located in the industrial neighbourhood at Mandai Foodlink. Using 11 botanicals, including the dried stems of dendrobium orchids, Tanglin Gin distilled the first-ever \u201cSingaporean\u201d gin \u2013 the Orchid Gin \u2013 that, according to the founders, \u201cbest-represented Singapore\u201d.\u00a0\u00a0The distillery was a hit not only among locals, but expats and tourists also. It quickly gained traction on social media and by word of mouth. In just months, Tanglin Gin\u2019s business grew and that prompted the team to set its sights on expansion. Now located at Dempsey Hill, the distillery has launched three core-gins and several seasonal expressions.For the uninitiated, gin is a tricky spirit. It gets a bad rap for its sharp, piney and biting taste, says general manager of Tanglin Gin Bradley Young. Gin is usually made by distilling alcohol and is frequently blended with juniper and other botanicals, where their flavours are released throughout the process. \u201cJuniper berries are a must,\u201d Mr Young adds. \u201cThat\u2019s the basis of gin.\u201dApart from having them talk all day about gin, we hear from Bradley Young, venue manager at The Tanglin Gin Jungle Farhan Samad, guest relations and events coordinator Agnetta Lew,\u00a0head bartender Mark Ng, production coordinator Dmitrii Khudiakov, and kitchen assistant Abbas about the places where they love to eat outside of work.Bradley Young, General Manager, Tanglin Gin(Photo courtesy of Bradley Young)Having spent close to three years with Tanglin Gin, Mr Young is who one would call a bona fide gin master. Last year, he collaborated with prominent Australian pastry chef Anna Polybiou to create a special, limited-edition Honey Bean Coffee Gin Liqueur as part of an initiative brought about by the Singapore Tourism Board.On where he recommends dining at, Mr Young suggests La Forketta, which is also located at Dempsey. \u201cI would always recommend this place for its great and authentic pizza, which is cooked in a wood-fired pizza oven,\u201d he says.Since opening the new venue at Dempsey, Mr Young often indulges in a cup of the brand\u2019s newest ready-to-drink cocktail, Jungle Juice \u2013 a potent and sinfully addictive concoction comprising citrus and lemongrass-infused Orchid Gin. His go-to hangover cure is a bowl of good pho.(Photo source: La Forketta)La ForkettaAddress:\u00a0 9 Dempsey Road, Dempsey Hill, #11-09,\u00a0Singapore 247697Opening hours:\u00a012.30pm \u2013 2.30pm, 6pm \u2013 9.30pmFarhan Samad, Venue Manager, The Tanglin Gin Jungle(Photo courtesy of Farhan Samad)If there is a dish that Mr Farhan would not get tired of eating, it\u2019s Cantonese-styled steam fish. \u201c(Steamed fish) is healthy, high in protein, and delicious. I enjoy it most with soy sauce and ginger garnish on top. Cod or sea bass are my favourites,\u201d the 38-year-old says.His favourite dining haunt is the intimate speakeasy Papa Doble Singapore, along Keong Siak Road. \u201cMy friend actually owns the place,\u201d Mr Farhan says. \u201cIt boasts a seasonal menu that changes every six months. I guarantee you their cocktails never disappoint.\u201dHis favourite tipple is a glass of Black Barrel Mount Gay Rum and he prefers having it neat. On his go-to hangover cure, Mr Farhan admits he does not have one, simply because he never gets drunk.(Photo courtesy of Papa Double)Papa Doble Singapore (formerly known as The Oldman)Address:\u00a055 Keong Siak Road, #01-04,\u00a0Singapore 089158Opening hours: Monday to Saturday: 5pm \u2013 10.30 pmAgnetta Lew, Guest Relations and Events Coordinator(Photo courtesy of Agnetta Lew)Ms Lew\u2019s go-to comfort food McNuggets always conjures up memories of her childhood. \u201cThey are what my parents used to get me whenever I was a child,\u201d she says wistfully. \u201cI always have it with ketchup. Come to think of it, those nuggets were the only things I ate with ketchup.\u201dBut the 31-year-old recommends food enthusiasts to try the food at Noryangjin Fish Market in Chinatown Point. \u201cThe seafood is really fresh and apparently, they are flown in from Korea. The owners are not stingy with portions or the banchan (Korean for side dishes). There are a lot of fresh flavours as well as very bold ones, such as a kimchi that is fermented with oysters.\u201d Her favourite drinks include vodka- and whiskey-on the rocks, while her go-to hangover cure is a bowl of kimchi pork belly soup with ramyeon noodles.(Photo Courtesy of Jocelyn Lang)Noryangjin Fish MarketAddress: Chinatown Point, 4 Craig Road, Singapore 089664Opening hours:\u00a0Monday to Sunday: 11.30am \u2013 11pmMark Ng, Head Bartender, The Tanglin Gin Jungle(Photo courtesy of Mark Ng)Mr Ng is a man of adventure. Preferring street food over classic meals, he is often seen feasting off scrumptious street bites whenever he travels. In Singapore, he prefers dining near where he grew up at \u2013\u00a0 Tampines Round Market and Food Centre in the eastern part of Singapore. He recommends first-timers to the hawker centre to get the laksa or minced pork noodles, otherwise known as bak chor mee in Hokkien.The former senior bartender at Junior at the Pocket Bar prefers indulging in Whisky Highball, and his go-to hangover cure is kambing soup and prata.Tampines Round Market and Food CentreAddress:\u00a0137 Tampines Street 11, Singapore 522137Opening hours:\u00a0Monday to Sunday: 6.30am \u2013 3pmDmitrii Khudiakov, Production Coordinator at Tanglin Gin(Photo courtesy of Dmitrii Khudiakov)Mr Khudiakov is not a fan of eating out so the 36 years old, who is in charge of distilling and bottling of the gins, cooks at home instead. He prefers cooking for himself and eats whatever that he feels like, even if it means heading out to scour for the right ingredients. \u201cBy doing the cooking myself, I know that my food is healthier and without any additives and chemicals,\u201d Mr Khudiakov says.For the Russian-born, one of his favourite dishes is Russian dumplings and buckwheat. \u201cI don\u2019t really dine out in restaurants because of the long queues and noise. Plus, My style of food often can\u2019t be bought outside,\u201d he adds.(Photo courtesy of Dmitrii Khudiakov)His favourite tipple is the classic gin and tonic, while his go-to hangover cure is pickle brine.Abbas, Kitchen Assistant, The Tanglin Gin Jungle(Photo courtesy of Abbas)When it comes to looking for food on the sunny island, Mr Abbas often indulges in whatever his friends recommend. \u201cThey know more than I do,\u201d he says. But whenever he faces a food dilemma and does not know what to eat, he falls back on Singaporeans\u2019 favourite: chicken rice. His most-visited chicken rice stall is located at Tampines Food Junction within Century Square.His favourite drink is a glass of rum and coke, while his go-to hangover cure comprises either a decent sandwich or a plate of fried rice.Tampines Food Junction in Century SquareAddress:\u00a0Century Square, 2 Tampines Central 5, #03-19, Singapore 529509Opening hours:\u00a0Monday to Sunday: 10.30am \u2013 9pmJoin the conversations on TheHomeGround Asia\u2019s Facebook and Instagram, and get the latest updates via Telegram."},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Destinations","item":"https:\/\/thehomeground.asia\/destinations\/#breadcrumbitem"},{"@type":"ListItem","position":2,"name":"Singapore","item":"https:\/\/thehomeground.asia\/destinations\/\/singapore\/#breadcrumbitem"},{"@type":"ListItem","position":3,"name":"Crew Eats: Staff at Tanglin Gin Jungle shares go-to places for a bite","item":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-staff-at-tanglin-gin-jungle-shares-go-to-places-for-a-bite\/#breadcrumbitem"}]}]