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Nine drinks, one beverage flight and one shot across three bars in three hours. Yet, I am very sober and very hydrated. And it is only 7pm.  That is made possible by the newly launched SingaPour, a guided non-alcoholic drink tour by local tour operator VegThisCity.  The experience ($129 a person) takes you to three bars for one full-sized zero-alcohol drink and bar snack at each location, where you get to meet the bartenders and others from the bar community.  To keep things fresh for each tour, the bars and drinks will change and surprises will be added, says VegThisCity’s director Eiktha Khemlani, who curated the selection of bars.  She takes me (and other media representatives) on a preview of this tour – hence the extra drinks for sampling – which sees us on a late-afternoon bar crawl to underground bar The Coup in Ann Siang Hill, mental wellness-themed bar Spectre in Tanjong Pagar and cocktail institution 28 HongKong Street in Hongkong Street.  At The Coup, we taste an “elixir omakase” flight of five drinks by local brand Boujee Botanicals, which specialises in functional beverages such as kombucha and herbal concoctions.  The line-up includes a shot of spicy jamu (Indonesian turmeric ginger drink), two grape-based kombucha and a chrysanthemum-infused “elixir”. We also get to try the new formulation of Melati Drinks’ two non-alcoholic spirits – Classic and Fresh – as introduced by its founder Lorin Winata, a special guest on the tour. The Singapore-based brand is said to have come up with the first Asian non-alcoholic botanical spirit. Next, at Spectre, founder Andrew Pang takes us through the bar’s healing philosophy as well as three off-menu drinks – a chamomile-based drink for better sleep, a blue-hued beverage with apple cider vinegar to aid digestion, and a highball-inspired peach blossom-infused green tea beverage.  Finally, at 28 HongKong Street, we sample three zero-proof cocktails – made with Australian non-alcohol spirit Lyre’s – and get to order one of our own based on our preferences.  My refreshing drink hits the spot with pineapple and passionfruit, and I like that I can get a non-alcoholic beverage crafted just for me.   With other like-minded folks on the tour, I never once felt excluded or judged for being my usual sober self at any of the bars. Cheers to that.  Tours run on Thursdays, 6.30 to 9.30pm or e-mail for private tours On a rainy Wednesday afternoon, two-month-old modern British diner Carnaby – named after London’s Carnaby Street – is the buzziest spot in Robertson Quay.  I follow the pumping pop-rock tunes to the cosy 85-seat restaurant, decorated with the records of British bands such as Oasis, The Beatles and The Rolling Stones.  Carnaby is run by the local folk behind The Goodburger food truck, who have roped in chef Adam Penney, formerly of burger restaurant Three Buns by Potato Head Singapore, to helm the kitchen.  I trust British chef Penney, who worked his way through restaurants in London, to dish out not only a solid burger ($36), but also proper British comfort food.  This includes Steak and Guinness Pie ($35), where the tender beef chunks are simmered in Irish Guinness Stout with seasonal vegetables, topped with a crisp pastry lid; and Smoky Fish Pie ($34), with kippers, smoked haddock and golden snapper, and a broiled potato mash crust.  You cannot skip the quintessential Beer Battered Fish & Chips ($36), with golden snapper fried in a Brewdog Punk IPA-infused crisp batter, paired with mushy peas, tartare sauce and charred lemon.  My favourite desserts are the Allo Treacle Tart ($16), laced with salted caramel and a buttery tart shell topped with chantilly cream; and Sticky Toffee Date Pudding ($16), with an indulgent butterscotch sauce and housemade vanilla ice cream.  Carnaby, 01-01, 60 Robertson Quay Fort Canning Noon to 2.30pm (Wednesdays to Fridays), 5 to 10pm (Tuesdays to Fridays), 11am to 10.30pm (weekends) 8890-7843 Duke Dessert, which opened at Fortune Centre in November 2023, has a bold offer – it offers refunds if its sweet offerings are unsatisfactory. Thus far, no one has made a claim for refund, and it is clear why. Plenty of its ingredients are made from scratch – from the creamy walnut, black sesame and almond pastes (from $4.20 each) to the smooth beancurd (tau huay) and grass jelly.  No flour or thickeners are used to enhance the pastes, and no syrups are added to boost flavour.  The desserts are made with traditional family recipes from one of the Penang founders, who married a Taiwanese. The other three are Singaporeans. For its chendol ($3.60), the magic lies in the coconut cream-infused “snow ice”, which is very finely shaved ice. Coupled with the red bean and green chendol jelly, it makes every spoonful more pleasurable than a regular one. For the durian lovers, there is a durian version ($6.80).  Like the chendol, the mango pomelo sago ($6.90) also gets jazzed up with mango juice-infused snow ice, pure mango puree and aloe vera bits.  The other standout item is the fully loaded beancurd grass jelly red bean with vanilla ice cream and tapioca balls ($7.50).  Each spoonful unearths a new surprise – like the pink-hued sakura konnyaku for extra chewy texture and transparent tapioca pearls with a crisp water chestnut centre.  If you are on the go, there are also almond milk-based drinks with fungus and lotus seeds, purple rice, lotus seeds and multigrain ($5.90 each).  After spending months perfecting its menu, Duke Dessert is set for expansion.  Its second outlet will be a kiosk at the Takashimaya Department Store’s Food Village, slated to open in end October.  Duke Dessert, 02-06 Fortune Centre, 190 Middle Road Bugis/Bencoolen Noon to 4pm, 5 to 11pm (last order at 10pm), Tuesdays to Sundays, closed on Mondays