Matching this intimate setting is the creative force behind the cocktail menu – head bartender Kenny Ng. Unlike many of his peers who built their careers entirely in hospitality, Kenny brings an unconventional background to the bar. Before stepping into the industry, he worked as an engineer, spending his time interacting with machines and computer systems rather than people.
While that highly technical environment taught him the value of logic and structure, it also made him realise how much he valued human connection. As Kenny notes, “Machines respond to commands. People respond to presence.”
After gaining experience at a few different venues, he eventually settled in at SunSan Reserve. Today, he applies the precision of his engineering past to his cocktails while keeping the focus squarely on the guests sitting in front of him.
How did the bar come to life – what’s the story behind its name and concept?
Kenny Ng (KN): SunSan Reserve was born from the idea of creating a space that feels hidden but intentional – something reserved for the right moment and the right people. It was about building a space where people can slow down, connect, and exist with a drink.
How would you describe your bartending philosophy?
KN: Presence. Bartending isn’t just about making drinks – it’s about reading people, feeling the room, and knowing when to speak and when to let the moment happen.
Given that the space is situated above a popular bakery, how did you go about creating such a different, intimate atmosphere for the bar upstairs?
KN: The downstairs area is defined by its morning energy, while the upstairs space belongs to the night, breathing slowly. When your intention is clear, the right people arrive and feel at ease. In the end, a bar doesn’t truly decide what it is – the people who gather inside do.
What’s your creative process for the cocktail menu?
KN: It often begins with conversation. A guest might casually suggest an idea, a strange pairing, or a memory from their travels. Some of the most interesting drinks come from those unpredictable moments.
While these concepts may sound unusual at first, they frequently turn out surprisingly right.
What drink on the menu tells the most interesting story?
KN: It would have to be the sake highball. We didn’t even carry sake at first, but a regular guest had tried one abroad and suggested we add it, so I put it on the menu without overthinking it. However, when it came time to actually mix that first order, the profile felt pale and incomplete.
Before serving it, I instinctively adjusted the recipe by adding a few extra elements. It developed into something entirely different, and the guests loved it. Thanks to that spontaneous change, the version printed on the menu remains simpler than what is actually poured into the glass.
We had to explain those ‘missing’ ingredients for a while, but that evolution is part of the story. The drink grows naturally when the moment arrives – just like the bar itself.
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How do you build a sense of community around the bar?
KN: People come back when a place feels both physically and emotionally safe. Small bars naturally spark conversation, and over time, strangers become familiar faces. We didn’t try to build it. We just showed up honestly, and the rest happened.
What’s one memorable encounter with a guest that has stuck with you?
KN: One guest actually drove all the way from Melaka to visit us and drove back the very same night, though we didn’t realise it at the time. He messaged the next day to say he enjoyed the space.
Since we call ourselves a hidden bar, we weren’t on Google Maps then. After having a hard time finding us, he went ahead and created the listing himself so others wouldn’t struggle. That gesture really meant a lot to us.
Of course, it goes without saying that we strongly advise against drinking and driving, especially over long distances at night.
What’s something you wish more people understood about the bar industry?
KN: While it looks fun from the outside, running a bar involves far more than just serving drinks. It requires managing emotional labour, timing, energy, and people. Above all, it is about giving guests a place to pause – a bar should feel like rest, rather than an escape.
With only roughly 15 seats, how does the intimacy of the space influence the way you interact with guests compared to a high-volume bar?
KN: In a small bar, you can’t pretend, and neither can the guest. There is no hiding and no autopilot. You notice moods, read faces, and can respond instantly.
While a high-volume bar is fast, hectic, and constantly rushing, the slower pace and intimacy here make everything more visible, more immediate, and much easier to feel.
What’s your go-to cocktail/drink order to make and to drink?
KN: When making a drink, I prefer something refreshing and effortless. It should be the kind of first drink that makes someone exhale and say, ‘Ahh…this is what I want.’ When it comes to drinking, I’m drawn to traditional Chinese medicinal liquors.
I like the idea of something that relaxes the body while still benefiting it, even though I know there is no truly safe amount of alcohol.
What’s one ingredient or spirit you’re obsessed with right now?
KN: I’m completely drawn to sandalwood right now. Its scent brings peace, and the flavour is incredibly calming, acting as a momentary pause in a glass.
When it comes to spirits, I’m drawn to vodka. It is not empty, and it is not bland. It simply welcomes every single ingredient and makes them belong.
How do you see the local bar scene evolving in the next five years?
KN: I believe it will become far more personal and identity-driven. Instead of simply chasing the latest trends, the focus will move towards defining genuine character. At the end of the day, guests are beginning to seek sincerity over spectacle.
Keep up with Kenny Ng’s latest creations by following him on Instagram at @kenjamin.ng, or book a spot at SunSan Reserve (@sunsanreserve) to experience the intimate space for yourself.
Explore our other drink features here.
Photography: Imran Sulaiman