If you’ve been searching for makgeolli in Singapore, you’ve found the right place. Joo Bar is Singapore’s first dedicated makgeolli bar — a Korean heritage shophouse in Bugis where makgeolli isn’t an afterthought on the drinks menu. It’s the whole point.
What Is Makgeolli?
Makgeolli (막걸리) is Korea’s oldest alcoholic drink — a milky, lightly sparkling rice wine made by fermenting steamed rice with nuruk (a traditional fermentation starter). It’s unfiltered, which gives it that characteristic cloudy appearance and slightly sweet, tangy flavour.
Unlike soju or beer, makgeolli has a low alcohol content (typically 6–8%) and a rich, complex taste that pairs naturally with spicy Korean food. It’s been brewed and drunk in Korea for over a thousand years, yet only in the last decade has it started appearing seriously on international menus.
Makgeolli in Singapore: What to Expect
Most makgeolli you find in Singapore is imported — bottled, pasteurised, and a pale shadow of what fresh-brewed makgeolli tastes like. At Joo Bar, we brew our own makgeolli in-house at our Bugis location using traditional methods. What you drink here has never been on a shelf.
The difference is significant. Fresh makgeolli is alive — still fermenting slightly, effervescent, with layers of flavour that bottled versions can’t replicate. It’s closer to a craft beer experience than an off-the-shelf drink.
Our Makgeolli Range
We offer both original and flavoured makgeolli, brewed and served at Joo Bar. The original is our baseline — clean, slightly tart, with the natural sweetness of fermented rice. Our flavoured variants change seasonally, incorporating Korean fruits and botanicals.
Makgeolli is traditionally served in a bowl (daejeop) and ladled from a clay pot at the table — we do this at Joo Bar for the full experience. You can also order by the bottle for takeaway.
What to Eat With Makgeolli
In Korea, makgeolli is almost always paired with jeon — Korean savoury pancakes. The logic is culinary: the slight acidity of makgeolli cuts through the oil in jeon, and the mild sweetness of the rice wine balances spicy dipping sauces. Our menu is built around this pairing.
Other great pairings from our kitchen: bossam (boiled pork belly with kimchi), kimchi jjigae (kimchi stew), and our Korean-style anju (drinking food) plates designed specifically to complement makgeolli.
Visit Joo Bar — Singapore’s Makgeolli Bar
Joo Bar is located at 5 Tan Quee Lan Street, Bugis, Singapore — a heritage shophouse a short walk from Bugis MRT. We’re open for dinner and late nights, and our reservation calendar fills quickly on weekends.
If you’ve been meaning to come, now is the time. Weekends fill fast, so book ahead.
Reserve a table or order makgeolli for delivery.
Frequently Asked Questions
Where can I drink makgeolli in Singapore?
Joo Bar in Bugis is Singapore’s dedicated makgeolli bar, serving house-brewed makgeolli in both original and flavoured varieties. We’re at 5 Tan Quee Lan Street, a 5-minute walk from Bugis MRT.
Is makgeolli available for delivery in Singapore?
Yes — Joo Bar offers island-wide delivery of our bottled makgeolli. Order via our online shop with free delivery on orders above $60.
What does makgeolli taste like?
Fresh makgeolli is milky, slightly fizzy, mildly sweet and tangy. The flavour is more complex than beer and less harsh than soju — it’s a sessionable, food-friendly drink with a low alcohol content of around 6–8%.
How is makgeolli different from soju?
Makgeolli is unfiltered rice wine (6–8% ABV), cloudy and mildly sweet. Soju is a distilled spirit (16–25% ABV), clear and much stronger. They’re both Korean but completely different drinking experiences.
