The Singapore dining and nightlife scene is about to witness a tectonic shift as Milli Singapore prepares to open its doors on May 31, 2026. Taking over the iconic rooftop real estate formerly occupied by Smoke & Mirrors and Yan at the National Gallery Singapore, Milli is the result of a powerhouse collaboration between industry heavyweights: Chef LG Han (Labyrinth), Vijay Mudaliar (Native), and the team behind Bae’s Cocktail Club from the Proper Concepts Collective.
Spanning two levels, the destination is split between Milli Sky Dining & Bar on Level 6—offering refined, communal plates and skyline views—and Milli Lounge on Level 5, a high-energy club that promises to remix nostalgia for a new generation. With an “all-day” approach that moves seamlessly from lunch to 4:00 AM revelry, Milli aims to be more than just a venue; it’s a living timeline of Singaporean culture.
Launched sat down with co-founder Leong Sheen Jet to discuss the vision behind this ambitious project.
An Interview On Reimagining the Millennium at Milli
On Reimagining the National Gallery Space
Launched: Milli is taking over two iconic spots—the former Smoke & Mirrors and Yan. Given the historical and cultural significance of the National Gallery Singapore, how did the heritage of the building influence the ‘millennium’ concept and the specific atmosphere you wanted to create for both the Sky Dining area and the Lounge?
Leong: “The National Gallery carries an incredible sense of history and identity. It was once a seat of governance and today stands as a custodian of Southeast Asian art and culture, so there was already a very strong narrative attached to the space before we even came in.
The “millennium” concept is really about the passage of time; how Singapore’s food, music, nightlife, and social culture have evolved across generations. We saw the [National] Gallery as the perfect setting for that conversation because it physically represents both heritage and progress. You’re standing in a historic national landmark, but overlooking a skyline that reflects modern Singapore. That contrast became the foundation of the concept.
The rooftop Sky Dining space leans more into that refined, contemporary interpretation of Singapore — rooted in familiarity, but presented through a more modern lens. The Lounge below is more energetic and music-driven, drawing from the sounds and social culture Singaporeans grew up with, but remixing it for today. We didn’t want to create something overly thematic or costume-like. Instead, the idea of nostalgia meeting the future comes through more subtly in the experience itself — through the food, cocktails, music, and curated visual touches around the venue, including abstract reinterpretations of Singapore landmarks framed throughout the space.”
On the Evolution of the “Dine-and-Dance” Model
Launched: You’ve mentioned that Milli signals a pivot toward current consumer trends that blend high-quality dining with high-energy entertainment. How do you balance the ‘Michelin-level’ expectations of a Chef LG Han menu with a multi-genre nightlife environment without one overshadowing the other?
Leong: “Consumer behaviour has evolved quite a bit over the years. People today don’t necessarily want fragmented experiences where they move from dinner to drinks to another venue for entertainment. They want somewhere they can settle into for the entire evening – with good food, good drinks, good music, and energy that evolves naturally throughout the night.
The food programme is serious in quality, but it’s intentionally designed to feel approachable, social, and enjoyable within the setting. Han isn’t recreating Labyrinth inside a nightlife venue — this is a different expression of him as a chef. The dishes are flavour-forward, communal, comforting, and interactive. They’re designed for people to instantly want to eat them.
Likewise, the entertainment is curated in a way that complements the dining experience rather than overpowering it. The rooftop is more dining-led and conversational, while the Lounge gradually transitions into a higher-energy environment later in the evening. Ultimately, we’re not trying to separate dining and nightlife; we’re trying to marry them into one seamless experience where food, drinks, music, and atmosphere all work together.”
On the Strategic Collaboration of Power Players
Launched: Milli’s brings together experts from very different fields: Proper Concepts (operations), Native (beverage), and Labyrinth (culinary). As the lead on the business and concept side, what was the biggest challenge in aligning these distinct creative philosophies into a single, cohesive brand identity?
Leong: “The biggest challenge was making sure Milli didn’t feel like three separate brands operating under one roof. From the beginning, we were very conscious that this wasn’t meant to be individual concepts coexisting side by side. Milli had to stand on its own identity.
What made it easier was the fact that Vijay (Native), Han (Labyrinth), Dharma (Bae’s) and myself (Proper Concepts Collective) have all known and worked with each other for years. We’ve collaborated across different projects, anniversaries, and events over time, so there was already a strong level of trust and understanding between everyone. Each partner naturally leads their area of expertise – Han on food, Vijay on cocktails, Bae’s on entertainment and overall guest experience – but the creative process has been highly collaborative throughout.
Every decision ultimately goes back to one shared principle: nostalgia and novelty existing together. That became the anchor point for everything from the menu to the music programming to the pacing of the guest journey. I think the alignment came from mutual respect and a shared understanding of what Singapore hospitality could evolve into. Everyone brings a different perspective, but we’re all driving toward the same goal: creating a distinctly Singaporean experience that feels modern, immersive, and globally relevant.”
On Late-Night Innovation
Launched: The late-night menu features items like the Dry Laksa Carbonara and Prata Pizza. In a city where late-night options are often limited to fast food or traditional hawker fare, how important is ‘culinary entertainment’ in keeping guests engaged long after the dinner service ends?
Leong: “You’re right, late-night dining options are limited and that’s why we felt there was room for something that still captured the comfort and familiarity of supper culture, but in a more elevated and playful way. That’s where the idea of “culinary entertainment” comes in. Food doesn’t stop being important just because it’s late at night; in fact, it often becomes part of the social experience.
When people are out drinking, listening to music, and spending hours together, the food becomes another touchpoint that keeps the energy going. Dishes like the Dry Laksa Carbonara or Prata Pizza are intentionally designed to feel familiar yet unexpected. You recognise the references immediately, but the execution shifts your expectations slightly. That’s very much the spirit of Milli as a whole: nostalgia reinterpreted through a contemporary lens.
It also keeps the experience dynamic throughout the night. Someone might start upstairs with oysters and cocktails, move downstairs for music and drinks, and end the night sharing prata pizzas with friends. That progression is something we wanted to build intentionally into the concept.”
Expanding the Proper Concepts Collective Ecosystem
Launched: With The Proper Concepts Collective successfully launching diverse hits like Bae’s Cocktail Club, The Feather Blade, Rappu, Goho, and Ms. Maria & Mr. Singh, how does Milli’s fit into your broader portfolio strategy? Specifically, what lessons did you take from the ‘vibe-dining’ success of Bae’s that you are now scaling up for a more premium, multi-level destination like Milli’s?
Leong: “Milli is probably the clearest reflection yet of where we see hospitality moving, toward experience-led concepts that bring together multiple touchpoints in a cohesive way. Across Proper Concepts, whether it’s Bae’s, Rappu, or Ms. Maria & Mr. Singh, we’ve always focused heavily on storytelling, atmosphere, and creating spaces with strong identities.
With Bae’s specifically, one of the biggest lessons was understanding how important consistency and emotional connection are. People don’t just return because of a DJ lineup or a trending moment, they come back because they know how the space makes them feel. The music, the energy, the familiarity, the social atmosphere, all of that matters.
Milli builds on those learnings, but expands them into a much broader and more layered format. Instead of focusing on a single music identity like Bae’s, Milli is more inclusive and multi-generational in terms of both music and food. It’s also far more comprehensive as an all-day destination, from lunch and sunset drinks to dinner, late-night cocktails, and entertainment. At the same time, the underlying philosophy remains the same: creating a reliable, high-quality experience that feels immersive, emotionally familiar, novel, and uniquely Singaporean.”
What to Expect: The Milli Experience
Diners can look forward to Chef Han’s signature Chilli Crab Ice Cream making a triumphant return as a shared starter. Other menu highlights include:
- Oyster Omelette Soufflé: Made with Japanese eggs and French oysters.
- Roasted Spring Chicken Rice Paella: A combination of glutinous and Koshihikari rice cooked in old mother hen stock with a “scorched bottom” finish.
- Lobster Laksa Cheong Fun: A luxurious riff on a local staple.
- Ice Kachang-goris: A collaborative dessert series between Han and Mudaliar using Japanese techniques, available in alcoholic versions like Bandung with rose liqueur.
The Details:
- Opening Date: May 31, 2026
- Address: 1 St Andrew’s Road, National Gallery Singapore, Levels 5 & 6
- Reservations: Now open via www.millisingapore.com
For special event programming, contact Launched to find out more.
