Puffy Bois Cocktails & Pizza Uncorks its Latest Menu at the Duxton Road Cocktail Bar

Sep 29

6 min read

The cocktail bar at 15 Duxton Road shakes things up with thirteen cocktails—familiar foundations, new surprises—and three new pizzas.

Puffy Bois New Cocktails and Pizza Menu

At Puffy Bois Cocktails & Pizza, even ordering a drink comes with a little personality. Launching on Tuesday, 13 October 2026, the cocktail bar’s first printed menu arrives tucked inside spray cans, with individual cocktail cards to pull out, pass around and talk over. The new menu also brings together thirteen cocktails, while three new pizzas join the lineup at its Duxton Road home.

There is a Negroni with a savoury streak, a Margarita with a mischievous name and a kick to match, and a seafood pizza that starts with prawn bisque. Returning favourites include a cocktail that guests can make their own, and another that puts roasted pizza dough into the glass. All of it comes with the Puffy Bois essentials: a warm welcome, good music and a good reason to order another slice.

“We’re still all about big smiles and happy friends, just with a few new tricks up our sleeve,” says co-founder Sam Ng.

The Bois Behind the Bar

Sam and Zul

Co-founders Sam Ng and Zul Zaba arrived at Puffy Bois by rather different routes. Zul developed a taste for modern flavours while studying and living in the UK, with law studies and travels around Europe along the way. Sam’s route began with scrubbing pots and polishing glasses, before taking him through kitchens, award-winning bartending and roles as a gin and whisky ambassador. These days, their combined experience goes into pizza, drinks and making people feel at home.

The pair took inspiration from favourite bars in Shoreditch, Williamsburg, East L.A., Sydney and Melbourne: places where the people running the room are part of the reason to return. At Puffy Bois, pizza gets as much attention as the drinks list, while Franc Moody or A Tribe Called Quest supplies the soundtrack.

After pop-ups and a first home on Bali Lane, the team rolled the dough over to Duxton Road in April 2025. The casual walk-in spirit, bar service and communal standing area came with them. Now open every day from 6pm to midnight, Puffy Bois offers seven nights a week to drop by for a drink, a few slices and a chat across the bar.

Familiar Foundations, A Few New Directions

Puffy Bois Bar Area

Classic cocktails remain a familiar starting point for Puffy Bois. Across the new menu, the team builds on those foundations with house-made preparations, savoury flavours and Australian native botanicals that reflect Sam’s experience as a gin ambassador. Each technique serves a purpose in the finished drink. Whether guests arrive knowing their favourite cocktail or simply ask for something they might enjoy, the team aims to make discovering the menu feel easy.

That sense of discovery extends to the menu itself. Previously presented digitally or on the walls, it now appears in print for the first time as individual cocktail cards created with friend and designer Tiff Chua. Inspired by a graffiti-can cocktail shaker owned by Sam, the cards come tucked inside spray cans—a playful nod to Puffy Bois’ love of New York cocktail and graffiti culture—and can be passed around the table as guests decide what to drink.

What What

Some decisions can be left to the bartender. A fixture on every Puffy Bois menu is the What What (from S$25). It is the house sour made your way. It begins with lemon, lime, pink grapefruit and calamansi, supported by an oleo saccharum made from the citrus peels. From there, pick a preferred spirit, name a favourite flavour, or let the bartender take the lead.

Gin and basil, or cognac and apricot might be the starting point. The same preparation can also find its way into the team’s interpretations of familiar sour cocktails. Its flexibility makes room for a small exchange about what someone enjoys, allowing a house signature to become personal.

From left to right:

Rosalina, Tee Hee

Every Puffy Bois menu has included a Negroni-style cocktail. Rosalina (S$24) takes the Negroni somewhere savoury.

Gin, rhubarb bitters and rose vermouth meet clarified tomato water, which adds salinity and length alongside juniper and floral notes. Tomato becomes a subtle part of the drink’s structure, giving the bittersweet combination another dimension. It reflects the way Puffy Bois approaches its menu as a whole: returning to flavours the team enjoys, then finding another possibility within them.

The Tee Hee ($26 with Tequila, $27 with Mezcal) gives the Margarita a playful shake-up, pairing a choice of tequila or mezcal with watermelon, green mango and jalapeño cider pickle. A dusting of house-made ghost pepper Tajín turns up the heat, adding a fiery finish to the drink’s bright, fruity flavours. Sweet watermelon meets tart green mango, with plenty of spice to keep things lively.

From left to right:

Up!, Cheque Dodger

For a different sort of escape, Up! (S$25) takes its cue from Charles H. Baker’s 1939 Pan American Clipper, bringing together hay vodka, osmanthus, apple and pomegranate. The Tiki-inspired Cheque Dodger (S$26) heads for the tropics with pink guava, passionfruit and spice.

Dominicana

Dominicana (S$26) brings an Australian accent to rum and coffee. A tribute to the late Sasha Petraske of New York’s Milk & Honey, it is topped with a wattleseed crema float. The native Australian ingredient adds toasted, nutty, coffee-like notes to the concoction underneath the foam.

From left to right:

Pineapple Sazerac, Showthyme

Elsewhere, the Pineapple Sazerac (S$26) gets an Australian accent from anise myrtle, while Showthyme (S$24) gives the Adonis a floral, herbaceous twist. Familiar classics share the menu with Solaris ($25), the house Negroni that has been around since Puffy Bois’ first cocktail menu. Finished with a jus made from roasted pizza dough, it brings a little of the kitchen into the glass.

The wider drinks list follows the same easy-going spirit, stretching from Pabst Blue Ribbon and seasonal craft beer to natural wines and grower Champagne. There is room for whatever kind of evening guests have in mind.

A Familiar Base, Something Different On Top

Puffy Bois New Pizza Menu

The pizza menu has a few new faces, too. Margherita (S$7 per slice / S$26 whole) and Pepperoni (S$7.50 per slice / S$28 whole) remain permanent fixtures, while three rotating house creations give regulars fresh reasons to order another slice. For Sam and Zul, those rotating spaces are a chance to explore more flavours and give returning guests another side of the kitchen.

The dough takes its cues from modern Neapolitan and New York styles. A long fermentation builds flavour and texture before the oven delivers those puffy edges and a thin, firm base. Start with a slice or get a whole pizza for the table, and see where the evening takes you.

From left to right:

Inverno, Club Med, Shawcross

The Melbourne-inspired Shawcross (S$8 per slice / S$30 whole) brings together house-made pork and fennel sausage, pickled jalapeño, red onion, marjoram and house-made barbecue sauce. Richness and sweetness meet a sharp lift from the pickle.

Club Med (S$8.50 per slice / S$32 whole) looks towards the Mediterranean through French technique. A prawn bisque base prepared in the style of sauce américaine carries garlic clams and baby shrimp, finished with tarragon, fennel and pangrattato.

Inverno (S$8 per slice / S$30 whole), Italian for “winter”, begins with celeriac purée. Maitake and king brown mushrooms are roasted with sage, garlic and pine nuts, while shimeji mushrooms are pickled in apple cider vinegar to provide acidity that cuts through the richness. Endive and parsley finish the pizza, with pancetta available as an optional addition for S$5.

Along with the three rotating pizzas, the vegan-friendly Simon Special (S$27 whole), named for a mate of the team, also makes a return to the lineup. For something to share alongside the slices, there is shaved mortadella with house garlic bread, pangrattato and basil, plus garlic “bread” made from pizza dough with garlic yoghurt, confit garlic and parsley.

The Same Welcome, More To Explore

“I’ll tell you what we want, what we really really want, is for people to be able to come in and instantly feel like they’re in a friend’s place with great pizza, drinks, and music,” say Zul and Sam. “Duxton just gives us more nights a week to make that happen.”

For Sam and Zul, a good evening starts with guests feeling like they have dropped in on friends. Settle in, catch up and let a quick hello turn into a longer stay. As the menu grows, the founders’ measure of a good evening remains grounded in how guests feel while they are there.

The Puffy Bois Team

The printed cards offer more to explore. The cocktails reveal more of the team’s interests and experience. The new pizzas give regulars a reason to return to the table with fresh curiosity. Together, they build on the place Sam and Zul wanted to create from the beginning.

The team puts it simply: “We take everything seriously, so you don’t have to. Just have fun.”

The new menu will be available from Tuesday, 13 October 2026 at 15 Duxton Road. Reservations can be made directly via Instagram.

*All prices are subject to a 10% service charge and prevailing GST.