Club Street may have received mixed reviews for dining, but it's still the place to be if you're in the mood for after-work beers, a decent bottle of wine, or a boozy night out with friends. Now, three new bars and restaurants have opened, adding even more diversity to this pedestrian-friendly street.

Bar Naked

Bar Naked's bare and exposed look screams modern simplicity and industrial glamour. Owned by FLY Entertainment's Irene Ang, the two-storey space houses a signature cocktail bar with drinks made by William Grant & Sons' ambassadors, as well as an upstairs pop-up event space. Expect cheeky cocktails like Girvan Daisy, a concoction of Hendrick's gin, St. Germain, cucumber, and lime; Something Like a Lassie, made with Monkey Shoulder whisky, orange bitters, ginger beer and lime; and Midnight Sun, which is a vodka-based cocktail with solerna, sweet vermouth, egg white and lime. While all cocktails are $28, there are plenty of cheaper options like beers ($15-17), housepours (starting at $13) and shots (from $15).

My Little Tapas Bar

An offshoot from Bukit Timah's My Little Spanish Place, this apt reinvention for the Club Street crowd serves up bar snack-esque tapas and heartier platters for groups. If you're looking for something light, try their range of Spanish jamons (from $7), imported cheeses like manchego (from $6) and flatbreads ($6-8). For something more filling, opt for meatier mains like short rib with roast potatoes ($32) and ribeye steak with chimichurri sauce ($29), or order from the tapas menu for wide variety of hot and cold small plates. They've also got an extensive list of Spanish wines, sherries and simple cocktails like G&Ts and sangrias.

Pluck

While not exactly a new entrant to the Club Street scene, this conceptual restaurant and bar has finally established itself as a serious place for good food, paired with a cocktail or two. They offer small, medium and large sharing platters, and feature dishes similar in flavor to Esquina classics (Chef Brandon Teo honed his culinary chops there). Think bone marrow with onion parsley nage ($15), roasted seabass with escargot and cannellini bean puree ($28), and a beef 'head to tail sharing platter' ($36) that includes cheeks, short ribs and oxtail in brown butter barley.