Post Bar


Post Bar

Restaurant Address:
The Fullerton Hotel, 1 Fullerton Square Lobby Singapore 049178
Operating Hours:
Contact Number:
6877 8135


A trendy bar frequented by fast-movers and deal-makers, Post Bar has a style which is distinctively its own. Guests can enjoy a quick business lunch or martinis and signature cocktails and the trendy ambience at the cocktail bar or private Music Room to contemporary and New World music. Since its launch, this contemporary bar has remained as the place to see and be seen in.

While Post Bar’s interior is sleek and trendy, with underlit honey onyx bar tables and standing artichoke cardboard lamps, classic design elements like the original wall motifs and lofty coffered ceiling from when it used to be the General Post Office’s transaction hall makes the décor heritage chic and truly unique.

A lush outdoor area with modern furnishings is the perfect setting to unwind at. A menu of creative canapés is also available for savoury bites to accompany your drink.



Chef Sandro Falbo

Chef Sandro Falbo joined The Fullerton Hotel Singapore and The Fullerton Bay Hotel Singapore as the Executive Chef in June 2013, bringing with him extensive food and beverage experience in the luxury hospitality industry internationally. Originally from Rome, Chef Falbo’s versatility in culinary is evident from his worldwide gastronomy career that spanned 31 years and traversed prestigious restaurants and five-star hotels in Italy, England, America, Africa, Middle East and China.

Chef Falbo first entered the culinary world in Rome, where he specialized in Italian cuisine. With a passion to bring his craft to a wider audience, he uprooted himself and helmed the kitchens of renowned restaurants in Madagascar and Cape Town, as well as the internationally lauded Bertorellis Restaurant in London. It was through all these rich experiences that Chef Falbo drew inspiration from and grew to be innovative with contemporary culinary trends.

In 1996, Chef Falbo was appointed the Chef de Cuisine of Cavalieri Hilton Hotel – one of Rome’s most sophisticated hotels – marking his first foray into the luxury hospitality industry. Equipped with diverse culinary talents, he was sought to hold the position of Italian Chef with Hotel Intercontinental in Dubai and Hotel Kempinski in Beijing from 1999 to 2003. With a solid track record, Chef Falbo joined the acclaimed Va Bene Restaurant in Shanghai as the Executive Chef and under his leadership, the restaurant soared to greater heights and won numerous accolades.

Chef Falbo then returned to the luxury hospitality industry in 2005, assuming the role of the
Executive Sous Chef, first with Four Seasons Great Exuma in Bahamas and then Conrad Hotel in Hong Kong, where he continued to excel in the culinary world, as well as further honed his management abilities.

Prior to joining The Fullerton Hotel and The Fullerton Bay Hotel, Chef Falbo was the Executive Chef of Hilton Singapore. Well-versed in European, Chinese and Muslim cuisines, Chef Falbo displayed great culinary expertise and leadership supervising a team with diverse cultural backgrounds.

As the Executive Chef of The Fullerton Hotel and The Fullerton Bay Hotel, Chef Falbo helms an outstanding award-winning culinary team overseeing a total of eight restaurants and bars, as well as banquet and catering events. Traditional in training, yet bold in his culinary style, Chef Falbo takes pride in his work and will contribute his talents through the array of cuisines available at both hotels – ranging from international buffets at The Fullerton Hotel’s Town Restaurant, Southern Italian cuisine at The Lighthouse Restaurant & Rooftop Bar, Chinese cuisine at Jade, to brasserie favourites at The Fullerton Bay Hotel’s Clifford.

Amiable and approachable, Chef Falbo is a man of humor and wit. He is fluent in Italian, English, French, Spanish, and can speak basic Portuguese and Chinese. In his personal time, he is a loving husband and caring father to a 9 year old son. He enjoys fishing and diving, and is very much a wine connoisseur as he is an avid collector of cookbooks, with more than a hundred books in his personal collection