They opened an omakase-styled restaurant on the second floor.
With its futuristic and steampunk-esque theme and ‘alchemist meets mad scientist’ décors, 10-month old Copper launched an intimate dining experience with no menu concept to diners. With modern omakase-styled dining, meat is literally on every plate.
Located in a corner on Jiak Chuan Road, this 2-storey venue sits 36 patrons downstairs, while a brand new restaurant welcomes 20 patrons upstairs. Copper serves gin-heavy menu for cocktails including over 30 self-infused gin concoctions with teas, spices and herbs to all its patrons.
Founded by 38-year-old avid traveler and foodie, Cindy Chng, Copper offers a wide selection of beverages piping hot snacks and bar food. On top of that, the 660 sq ft bar also serves a variety of champagnes and spirits to suit any palate and preference. Now with its omakase-styled restaurant, Copper aims to be one of the favorite meat destinations in Singapore.
With its interior styled as a living room, it features a large Murano crystal chandelier in crimson to welcome diners at the heart of the restaurant. It also has a specially commissioned copper bull head occupies the pride of place, proudly greeting anyone who walks in.
The Road to Copper
Cindy has always been interested in food business. According to Cindy, her grandmother used to sell nasi lemak or fragrant rice dish back in the day and her chilli is the the best she had ever tasted. Cindy continues that venturing into the restaurant business is solely inspired by his partner and long time boyfriend, Alexis Nicosia.
“He has such a dynamic energy and is extremely creative with the design concept and menu. We build this business by sharing stories and turn it into a reality,” she said.
With S$1m investment, Cindy put up the restaurant and is really pleased with how Copper turned out to be - a great bar for gin lovers and a restaurant for those who enjoy meat.
As the design of Copper appears to be very unique, Cindy remembered that they had issues on finding a suitable contractor to manage the project. According to her, they had to manage design flaws of the original space and work around the layout plan of the premise in order to minimise delays in opening for operation.
For future entrepreneurs wanting to venture in similar business, Cindy suggests that a good business premise always begins with finding the right location and envisioning the restaurant.
As the team believes that Copper is one-of-a-kind restaurant, they are exploring possibilities of opening another if the right location comes along.
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