Leon Low single-handedly runs home-based Bar59
Leon Low had always loved having people over at his home, and it’s immediately evident when you step into his HDB flat in Serangoon.
A long island table and communal seating form the heart of the space, designed for conversation and shared experiences, not business—and certainly not with the intention of becoming a bar.
It was simply a place to gather, drink, and connect. But after a friend jokingly took a photo of his drinks and tagged his home as “Bar59” on Google—Leon’s unit number was 5-9—that casual setup took on a new life.
Neither of them expected Google to approve the tag, but when it did, Bar59 became an official location on the map—and the rest is history. Since 2020, the 48-year-old has run Bar59 as a private home bar, hosting friends, family, and guests by reservation only.
He once disliked cocktails
Ironically, Leon didn’t even like cocktails to begin with. Eight or nine years ago, he found them “gimmicky, overly sweet, and overpriced.” He was firmly a whisky and wine drinker, uninterested in the theatrics of mixology. That perception changed one afternoon at the now-closed Spanish tapas bar FOC Pim Pam along Orchard Road.
Ordering a simple gin and tonic, Leon struck up a conversation with a passionate bartender who began explaining—in great detail—the gin selection, the house-made tonic, infused garnishes, and even an olive oil spray used to elevate aroma.
At first, Leon was skeptical. “This is just a gin and tonic,” he recalled thinking. “Why is he making it so complicated?” But as the bartender shared the reasoning behind every ingredient and technique, he realised there was far more to cocktails than he had imagined.
Leon initially meant to have a quick, casual drink at FOC Pim Pam, but it turned into a four-hour session, where he was captivated by the craftsmanship and storytelling behind each cocktail.
After that afternoon, he went down a rabbit hole: he purchased The Joy of Mixology, a guide for both amateur and professional bartenders, and began experimenting with drinks at home. He spent a few years visiting different bars almost every week, speaking with different bartenders, and learning the craft.
Eventually, Leon began serving cocktails to family and friends at home. In 2020, when Bar59 was listed on Google Maps, he leaned into the then-rise of home dining and opened his home bar to the public by reservation.
Every drink tells a story
At Bar59, Leon hosts an average of two sessions a week, sometimes three, sometimes just one. Each session welcomes a minimum of six guests and can go up to 20 or more. Demand, however, often exceeds availability.
“One of the biggest challenges is time,” Leon shared. “People get disappointed when they can’t get the slot they want, but this is still based on my personal schedule.” He currently runs Bar59 as a side hustle, balancing it alongside his volunteer work at a non-profit organisation.
Drinks at Bar59 are offered at a flat rate of S$24, with no GST or service charge, and remain the main focus of the experience. Each cocktail is inspired either by Leon’s personal travels and encounters with bars abroad, or by local flavours and ingredients, which he translates into unique, memorable drinks for his guests.
Leon also takes inspiration directly from his guests. “Sometimes guests share experiences from bars in other countries that they enjoyed, and they share with me about the taste profiles [of the drinks],” he explained. Leon tries to translate these into cocktails that capture both the memory and the emotion.
The drinks at Bar59 are updated quarterly, ensuring a fresh and evolving menu. Apart from cocktails, Leon occasionally prepares small bites upon guest request, drawing from his Peranakan heritage to complement the drinks.
“It’s not on a main basis, my menu is mostly based on the cocktails created by me,” he added.
The legality of running a private home bar
Running a home bar naturally raises questions about legality.
But according to a CNA report, the Singapore Food Agency has clarified that home-based food businesses, including those offering private dining services or takeaway, do not require a licence.
It was a topic Leon had researched thoroughly before taking the plunge to start Bar59. He added that a licence would only be necessary if he sold bottled drinks for guests to take home, which he does not.
When asked whether he had ever faced pushback from neighbours, Leon replied: “No so far. I don’t accept walk-ins, there’s no signage, and it’s only by reservation—guests have to PM me privately.”
That said, running Bar59 is not without its challenges.
While startup costs were relatively modest, Leon still has to manage glassware, prepare drinks himself, and ensure that every session maintains the intimate, personal atmosphere that has become the hallmark of his home bar.
A “fulfilling” journey
It has been about five years since Leon opened Bar59, and throughout his journey, he shared that the most rewarding aspect has been the appreciation from his guests.
“They encourage me constantly not to stop what I’m doing, and see [Bar59] as a safe ground for them to come back,” he said. Over time, guests have become regulars, and regulars have become friends, helping Leon build a close-knit community within his home bar.
Bar59 has also opened doors beyond his living room. Leon has received invitations to competitions, international events, guest shifts at other bars, and pop-ups.
One notable event was the First Moutai International Cocktail Competition 2023, held on Dec 31 in Sanya, Hainan, which brought global bartenders together to craft cocktails using the famous Chinese baijiu spirit. On average, he receives six to seven such invites each year.
Building on these experiences, Leon has also brought the craft closer to his guests at home. He now hosts cocktail-making and mixology workshops at Bar59, priced between S$98 and S$120, typically held once every two months when a minimum of 10 participants is reached.
Through these sessions, he hopes Bar59 can serve as a reference point for people who want to learn more about cocktails in an educational and experiential way—while also showcasing Singaporean flavours to locals and international tourists.
“For me, it’s really fulfilling,” Leon said, reflecting on his entrepreneurial journey. “I get Singaporeans and people from overseas as well, coming to my place and enjoying drinks in my space.”
Would he ever consider opening a full-fledged bar? For now, it’s a hard no. Beyond the challenges F&B operators face in Singapore, from high competition to expensive rent, Leon feels a permanent bar would make it difficult to maintain the personal touch that defines Bar59.
“I don’t want to lose my personal touch.”
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Featured Image Credit: Leon Low/ Bar59