What The clubby and touristy vibes of Clarke Quay might not seem ideal for a microbrewery, but The Pump Room’s ten years of existence will prove all you naysayers wrong. Granted, you’ll have to muscle your way through crowds and particularly daft servers, but the beer at the end of it is worth the hassle. If you’d rather avoid that area, the bar has an outlet in Great World City, too.
On tap Thanks to massive 3,000-litre tanks, five beers ($10.50-$16.50) are available all year round and poured straight from those vats. The Pump Room Lager is the best-seller, and it’s easy to see why: it’s the most approachable drink on this list. Our favourite, however, has to be the Golden Ale, a fruity, summery brew that bursts with subtle raisin notes.
On the menu We hate to say this, but avoid the food – everything from Tomahawk steaks ($108) to duck confit ($32) – at all costs. It’s simply not worth the pretty penny.
Meet the brewer Hayman Tin has been brewing at The Pump Room for seven years now, and he prides himself on brewing traditional beer ‘to style’ – which means to say, an ale’s an ale, and wolfberries should be saved for soups and TCM elixirs. That said, Tin puts out a more experimental brew once every three to four months, and it’s called, simply, the Brewmaster’s Reserve.
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