New BARBITES Promotion at popular KL venue- Circus

BEER PLATTER WITH BEER BUCKET OF 5 BOTTLES - with selection of bottles from Carlsberg, Asahi, Kronenbourg, & Somersby. (RM 115)

BEER PLATTER-  Nachos Grande, Tasty Tenders, Buffalo Wings, and Mini Kofta Skewers (RM45)

BARBITES MENU

House Specialty from Circus Executive Chef David Caral

Cream Linguini Flambee in Granda Pandano Cheese Wheel- topped with Rocket ( or choice of turkey ham, duck ham, spinach, or bresaola)

Circus – FUNKY HOURS promotion

See also November 2012 review article on Circus

Circus-  Bar, Lounge & Restaurant at Pavilion Kuala Lumpur

Address: Lot C3.10.01b, Level 3, Fashion Avenue – Pavilion Kuala Lumpur, 168 Jalan Bukit Bintang, 50450 Kuala Lumpur.
Reservations: +60.3. 2141 6151
Website:    www.circus.com.my/
Facebook:  www.facebook.com/CircusKL
Opening Hours:  
Sunday to Thursday   10:00 am~ 2:00 am
Friday & Saturday        10:00 am ~ 3:00 am
Happy Hour:   Monday to Saturday  4:00 pm ~ 8:00 pm ; Sunday 4:00 pm ~ Closing.
Special low prices on beers, selected cocktails, wines & spirits.
Dress Code: Smart Casual

Have you been to Circus at Pavilion Kuala Lumpur?
You can vote your rating below- or share a comment.

twenty.one tables+terrace launch new “lunchy lunch” menu – served everyday from 12 pm- 5 pm

twenty.one tables+terrace entices with the combination of well-executed Modern European dining and an ultra-chic lounge, in the sleek and understated elegance of  the popular Bangsar Shopping Centre venue. Attracting a discerning local clientele, twenty.one tables+terrace is an ideal destination for relaxed lunches and dinners, and chill out afternoon or evening drinks on the open-air terrace overlooking the green landscape of suburban Bangsar. And in the evenings, resident DJs play their tunes and exuberant partygoers immerse themselves  in the sleek and glamorous lounge scene. Firmly established now as one of the classiest venues in the Bangsar area, twenty.one tables+terrace is the Bangsar offshoot of the original twenty.one kitchen+bar located @ Changkat in downtown KL.

Recently, twenty.one tables+terrace have launched an updated lunch promotion and menu- serving “lunchy lunch” every day between 12:00 pm and 5:00 pm. The menu features Soups & Salads; Pastas; Sandwiches & Bread; and Local favourites.  Popular dish selections include chicken tortilla with melted cheese and shoe string fries @rm18 ; local oxtail soup with acar jelatah @ rm22; dory fish & chips @ rm14; and grilled chicken sandwich with cheese, onions & sweet potato chips @ rm15.  (Note all prices include a drink- choose from mango juice, lime juice, iced lemon tea, coke or sprite)

Highlights from the new “lunchy lunch” Menu 

Breaded SS2 chicken in pita bread with jalapeño sauce & sweet potato chips (RM18)

Prawn Risotto with basil, tomato sauce & red curry sauce  (RM17)

Nasi Kerabu with chicken percik, sambal, local salad, keropok & salted egg  (RM24)

Lemon Tart with freshly whipped cream (RM16)

Passion Fruit Creme Brûlée with dark chocolate mousse & caramel (RM16)

Featured Cocktails from the twenty.one mixologists

The beverage program at twenty.one tables+terrace is headlined by the cleverly crafted list of both classic and sumptuous in-house creation cocktails. The twenty.one mixologists are continually challenging themselves to create new and decadent cocktail creations- and will delight in mixing up bespoke cocktails not listed on the menu.

In addition to the cocktails, the beverage list includes an extensive selection of wines and champagnes by the glass and bottle, shooters, premium spirits, beers, and non-alcoholic drinks.

Pink Wink – Chandon Rose mixed with various berries & a touch of lemon (RM38)

Mental Maria Shooters – two double shots of ice cold tequila & mary mix (RM28)

Surprise Me – for those who don’t know what to order, let the mixologist surprise you!
- cocktail photographed: vodka, fresh orange juice, raspberry puree, fresh lime juice, cointreau & rosemary garnish (prices vary) 

Vodka Espresso – a mix of vodka, kahlua, frangelico & a splash of sugar (RM27)

twenty.one tables+terrace @ BSC

Address: Level 3, Bangsar Shopping Centre, 285 Jalan Maarof. 59000 Kuala Lumpur, Malaysia
Reservations: +603.  2287 0021
Website:   http://www.drbar.asia
Facebook Page: www.facebook.com/twentyonetablesterrace
Opening Hours: Monday to Sunday 12:00 pm ~ 3:00 am
Promotions:  
Happy Hours- Monday to Sunday 5:00 pm ~ 8:00 pm  One for One on all loose drinks
Ladies’ Night-   Every Wednesday + Thursday night (free selected cocktails for ladies)

Related venue- twenty.one kitchen+ bar @ Changkat  

Have you been to twenty.one tables+ terrace @ BSC? 
You can share your comments below, or vote your star rating.

Creative modern Thai food- classically inspired, re-interpreted with contemporary culinary techniques and Asian influences

Exemplifying a new generation of contemporary Thai restaurateurs and chefs, Paste was recently opened in the heart of Bangkok’s sophisticated Sukhumvit lifestyle and dining district. Conceived by the husband and wife team of  young chefs- Bongkoch Satongun (Bee) and Jason Bailey of Australia- Paste embodies their passion for creating an innovative, modern style of Thai cuisine that is solidly grounded in the traditions of classic Royal Thai cuisine, but suffused with a modern, cosmopolitan cooking style that harmoniously blends complex combinations of herbs, spices and fresh ingredients to create crisp, naturally flavorful dishes that are defined by their well-rounded complexity. Their self-titled “Innovation Thai Eating House” exudes a modern style of gastronomy, elegantly expressed in the energetic aromas, vibrant textures, and bold fresh flavors of their cooking, yet maintaining a distinctive Thai/Asian personality.

Having successfully operated their own Thai restaurant in Sydney for several years and garnering awards such as the ‘Best Thai food’ from the Restaurant and Catering Association of Australia, and high scores in the Sydney Good Food Guide Awards, Chefs Jason and Bee sensed an opportunity in Bangkok to further expand their innovative culinary concepts of Modern Thai cuisine. Catering to an increasingly knowledgeable and discerning Bangkok clientele that have begun to embrace a style of Thai dining that has evolved beyond traditional Royal Thai cuisine, or the adaptions of street foods, Paste offers an enticing gastronomic experience of masterfully cooked and beautifully presented dishes, served in an inviting and warm environment, pleasantly devoid of pretentiousness and attitude.

Located within a thoughtfully renovated shophouse, the modern, minimalist design of the Paste interior is in perfect sync with the Modern Thai culinary concept of the cooking. The main dining room occupies a double-height space at the front of the building, with the additional height of the ceiling adding volume to the relatively long and narrow typical shophouse floor plan. The partially-open kitchen stands at the rear of the room, adjacent to stairs leading to a compact mezzanine level that holds the small bar and a few additional dining tables.

Paste is open for lunch Wednesday to Sunday from 12:00 pm to 2:30 pm; and for dinner Tuesday to Sunday from 6:00 pm till late.

 Inside Paste

Paste occupies a renovated shophouse just inside a small soi off the main street- directly over the road from the Samitivej Hospital. A compact open-air terrace at the front has a few tables for guests wishing to smoke.

Inside- the main dining room has a spaciousness that belies the narrow floorspace- with the double height ceiling adding comfortable volume to the room. A series of plush red leather banquette table settings are arranged down one side of the room.

On the opposite side of the room- woven rattan wall panels contribute a contemporary Asian element to the decor. Wall pillars are covered with prints of vintage Thai recipes.

A compact mezzanine level above the kitchen houses the bar and a few additional dining tables. Industrial style luminaires suspended from the ceiling throughout the room reference a pared-back functionality of design.  Contemporary artworks from a local Thai artist blend harmoniously with the interior decor.

Selected Signature Cocktails

Complimenting the Modern Thai cuisine, Paste signature cocktail creations are crafted with kitchen-based mixology techniques, utilising local Asian ingredients and flavors such as kaffir lime, lemongrass, coriander, lychee and ginger to infuse their distinctive flavours into a compact list of well-balanced cocktails.

Wines also have been specifically selected to balance with the bold flavours of the modern Thai cuisine of Paste. With a selection of over 70 labels, wines that match agreeably with the cuisine include aromatic whites with good citrus, minerals, and acid balance such as Gewürztraminer, Riesling, Grüner Veltliner, Viognier, and a variety of refreshing Sparkling wines. Popular red wines to match with Thai cuisine include Pinot Noir and GSM’s with integrated soft tannins, and Rosés.

Sleek Lychee : Eristoff Vodka with muddled lychee, fresh lime juice, egg white & elderflower liqueur. Shaken with lemongrass soda

Bangkok Mule :  Citrus infused vodka and french lychee liqueur, locally grown passion fruit, lychee, lime, shaken over ice 

Highlights from the Menu

Some examples from the menu that best showcase the culinary skills and innovative concepts of the Paste chefs include the Entrees of John Dory fish & fresh herb dumplings, made with flour of the ‘tao yai mom’ plant; and Prawn, Galangal, Peanut Relish & Pomelo- served on fresh cha-plu leaves.  Stand-out  Main courses include Jasmine and Cinnamon Smoked Wild Sea Bass Fillet- with black vinegar, mint and crushed peanut; Braised Australian Beef Ribs with ginger, rice paddy herb, young tamarind leaves and mushroom soy; and Grilled Ocean King Prawns- lemongrass, young ginger with kaffir lime juice, mandarin juice & crispy catfish.

Master stock poached organic pork neck with chilli, red grapefruit, toasted sticky rice & local Thai flowers

Crispy rice crackers with prawn, pork & peanut candy relish 

Roasted Duck Salad with lychee, Vietnamese mint, lemon basil & banana blossom 

Paste – contemporary Thai restaurant- Bangkok

Address:  120/6  Soi 49, Sukhumvit Road,  Bangkok. 10110 Thailand
Access:   Opposite Samitijev Hospital
Reservations:   +66.2. 392 4313
Website:      www.pastebangkok.com
Facebook Page:   www.facebook.com/PasteBangkok
Opening hours:    
Lunch : Wednesday – Sunday  12:00 pm ~ 2:30 pm 
Dinner : Tuesday – Sunday   6:00 pm ~  late

Have you been to Paste in Bangkok ?
You can vote your rating below- or share a comment in box provided.

DIAGEO RESERVE- WORLD CLASS Bartender Competition – Singapore Challenge #2 Hollywood / Bollywood

This year Diageo Reserve WORLD CLASS in Singapore has conducted an intensive six month long series of training sessions, and three subsequent Challenges for bartenders from leading cocktail bars in Singapore will be held. Recently the second challenge was held on the premises of the Diageo Bar Academy in Singapore, where thirty bartenders from many of Singapore’s leading bars participated in the Hollywood/Bollywood themed event. Tasked with creating extravagant concoctions that represented the glamour and allure of Western and Asian showbiz, the thirty bartenders were transported into a world of cocktails in movies – from the dawn of cinema to 21st century Bollywood. Contestants used classic spirits such as Tanqueray No. Ten, Johnnie Walker, Don Julio and Cîroc, which have been, and are continually, showcased in movies.

Bannie Kang of Swissotel emerged on top with her rendition of The Lord of the Rings with a concoction consisting of homemade Guinness cordial and Ron Zacapa. She was followed closely by Adrian Battle of Catalunya with his chocolate interpretation of Willy Wonka’s Secret Recipe which used chocolate bitters, fruit puree and Ron Zacapa as well. Byron from W Hotels made it to third place with his tribute to Bruce Lee with a Ginseng infused Oolong tea and Johnnie Walker Gold Label RESERVE.

1st Place
Bannie Kang, City Space, Swissotel

Cocktail: The Lord of the Rings
Recipe:  Ron Zacapa, kumquat, basil leaves, Guinness cordial, Topped up tea espuma.
Inspiration: “I chose to make my drink based on the movie, The Lord of the Rings, as it is a very vibrant movie with a slew of interesting characters – there was a lot for me to play with. I made my own Guinness cordial and paired it with premium rum (Ron Zacapa) to reflect the rustic feel of the movie. The Cigar holder was used as a reflection of Bilbo Baggins character and of course, we had to add in a gold ring, some twigs and a wooden board symbolic of the movies’ backdrop .”

 2nd place
Adrian Battle, Catalunya

Cocktail: Willy Wonka’s Secret Recipe

Recipe:  Chocolate Bitters, Chocolate Spirit, Red Fruit Puree (Blackberry, Raspberry, Blueberry), Spiced Syrup (Green tea, Ginger, Sheshuan Pepper, Cinnamon), Ron Zacapa 23 years.  Shake and double strain over a nice tea pot set. Garnish with a nice blackberry deep in to chocolate and edible gold.

Inspiration:  “I was working for a month on a recipe inspired by the movie “A Clockwork Orange” but the final recipe didn’t work as well as I wanted it too. Frustrated, I took a break and went to 7-eleven to get a snack. I bought a chocolate bar and to my surprise found a golden ticket inside which read “Willy Wonka’s Secret Recipe”. I immediately ran home and read the recipe on the back only to realise that it was the pefect recipe to base my cocktail on! I decided to use that recipe as inspiration to create a chocolate based drink and I changed it up by making my handmade fruit puree and spiced syrup. I think it was an excellent choice because now I’ve placed second in the challenge.”

3rd place
Byron Tan, W Hotels

Cocktail: One Inch Philosophy

Recipe:  Johnnie Walker Gold Label, Dom Benedictine,  Home Made Monkfruit and Longan Syrup, Ginseng Infused Oolong Tea, Lemon Juice

Inspiration: “I have been a great fan of Bruce Lee since I was a kid and I jumped at the chance to emulate his personality and essence in a drink the moment I heard about the Hollywood/Bollywood challenge. To me, Bruce Lee is the epitome of Asian cinema and I’ve always admired him as a martial artist and actor. For my drink, the One Inch Philosophy, I incorporated many Asian elements like Oolong tea and Ginseng – two items that Bruce Lee was a huge fan of. My homemade syrup was made from items which I loved growing up. Monkfruit has an amazing taste and nutritional properties and taught to me by my grandmother”.

The WORLD CLASS Bartender of the Year is a global undertaking by Diageo, the world’s leading premium drinks company and owner of an impressive assemblage of brands including Johnnie Walker, Guinness, Smirnoff, Tanqueray, Baileys, Captain Morgan, Cuervo, and many others. At the pinnacle of the brand collection are the premium DIAGEO RESERVE brands- Johnnie Walker Gold Label Blended Scotch Whisky, Ketel One vodka, Zacapa rum, Don Julio tequila, Cîroc vodka and Tanqueray No. Ten gin.

The DIAGEO RESERVE WORLD CLASS Bartender of the Year concept has been operating globally for the past five years and encompasses a program of both training and national competitions, with over 10,000 bartenders from 40 countries participating this year. The national champions from each country will compete at the Global Finals event to be held on-board a luxury cruise liner sailing from the French Riveria to Barcelona in July.

WORLD CLASS Global Finals Facebook Page

DIAGEO BAR ACADEMY website

DIAGEO RESERVE BRANDS      more information here

CIROC VODKA* KETEL ONE VODKA * JOHNNIE WALKER GOLD RESERVE *

TANQUERAY No TEN GIN * THE SINGELTON * RON ZACAPA RUM * DON JULIO TEQUILA

Latest Asia-Bars Newsletter with highlighted Events & Promotions for May 15th- 31st, 2013

Click here to view the complete Newsletter

DEAN + DELUCA THAILAND CELEBRATE GOLDEN WEEK IN JAPAN WITH THE FLAVOR OF JAPAN MENU

AVAILABLE FROM APRIL 29th TO JUNE 2nd

DEAN & DELUCA- THAILAND

Address: 92 Naratiwas Road, Silom,  Bangkok, 10500 Thailand
BTS: Direct access from BTS Chong Nonsi station Exit 3
Enquiries: +66.2. 2341434
Website:    www.deandeluca.co.th
Facebook Page:  www.facebook.com/ddbkk
Opening Hours: Daily  07:00am ~ 11:00pm
Other branches:  Dean & Deluca Cafe at Park Ventures Ecoplex  and at Sathorn Square

asia-bars review article on the Dean & DeLuca Mahanakhon cafe

New Signature Cocktails and “Five to Eight” happy hour promotion launched at THIRTY8 Wine Bar

THIRTY8 Restaurant Lounge & Wine Bar is located at the apex of the Grand Hyatt Kuala Lumpur, takes full advantage of its prime inner-city location with fabulous views of the citynskyline and the adjacent world famous Petronas Twin Towers. An elegant, contemporary dining space that spans the entire 38th floor of the hotel building, the interior is wrapped in a quadruple-height wall of glass that manifests the magnificent panoramic views. Featuring the distinctive culinary “theatre” of the interactive show kitchens, which are synonymous with Grand Hyatt in Asia, the chefs at THIRTY8 serve up an enticing combination of Western and Asian cuisines- featuring grilled steaks, Chinese seafood and Japanese sushi and sashimi.

Occupying a spectacular corner location within the restaurant and lounge,  THIRTY8 Wine Bar exudes a stylish and understated sophistication, featuring a boldly handsome circular bar crafted from black marble and warm walnut timber veneer. with seating at the round bar, or at adjacent comfortable sofa settings, the bar is an ideal destination for relaxed conversations and refined libations.

The Drinks Menu at the THIRTY8 Wine Bar includes selections of premium wines by the glass- offering a choice of five red wines and five white wines, plus Champagnes, sparkling wine, rose, dessert wines, sherry and port. Prices start at around RM29, and range upwards to RM60 – 80 for classic vintage wines. The bartenders serve a concise list of classic cocktails that include Kir Royale; Bellini; Martini; Caipiroshka; Ciapirinha; and Mojito.  Other alcoholic beverages include premium spirits, single malt whiskys, and local and imported beers.

Highlighting the cocktail offerings are the newly crafted “THIRTY8 Signature Cocktails”- a selection of three sumptuous concoctions which are featured in the photos below.

And the recently introduced, happy hour promotion at THIRTY8 is termed “Five to Eight” - tempting guests with the beautiful KL sunsets, 360 degree views, live music – and with the new signature cocktails and fine wines at special low promotional prices.

The handsome bar has a solid black marble counter top and walnut veneer paneling. Bar stools are fashioned from solid timber with leather upholstery. And every seat enjoys superb views of the nearby Petronas Twin Towers through the floor to ceiling glass walls.

THIRTY8 SIGNATURE COCKTAILS

THIRTY8 Passion- Gin based cocktail mix with a good balance of tangy fresh lemon juice and sweet passion fruit,   served in a Martini glass.

Vanity Berry -Vodka based cocktail mix with a medley of fresh raspberries, crème de cassis, Galliano and fresh  lemon juice,  finished with a splash of Billecart- Salmon Brut.

Cucumber Martini- Hendricks Gin, with refreshing cucumber and lemon juice, served in a lemon-rimmed Martini glass.

THIRTY8-  Restaurant, Lounge & Bar at Grand Hyatt Kuala Lumpur

Address: 38th Floor, 12 Jalan Pinang. 50450 Kuala Lumpur. Malaysia
Reservations: +60.3. 2182 1234
Website:  www.kualalumpur.grandhyatt.com
Facebook:  www.facebook.com/pages/Grand-Hyatt-Kuala-Lumpur
Opening Hours:  
THIRTY8 Restaurant & Lounge-  Daily   11:30 am~ 11:00 pm
THIRTY8 Wine Bar-   Sun to Thur 12:00 pm ~ 12:00 am; Fri & Sat 12:00 pm ~ 1:00 am
Dress Code: Smart Casual
Promotions:
Five to Eight- Happy Hour:  Sunday to Thursday-  5:00 pm to 8:00 pm.
Sunday Champagne Brunch:   Sundays from 12:00 pm ~ 3:00 pm
MYR190 per person- inclusive of chilled juices;  MYR360 per person with unlimited champagne

See also review article on THIRTY8 Restaurant at Grand Hyatt Kuala Lumpur

Have you been to THIRTY8 at Grand Hyatt Kuala Lumpur?
You can vote your rating below- or share a comment.

Enjoy a huge variety of imported and craft beers at accessible prices- in the distinctively stylish and casual charm of BeerVault

Since its December 2010 opening, BeerVault at the FourPoints by Sheraton Bangkok has increasingly enhanced its standing as one of Bangkok’s more popular destinations for enjoying a vast variety of beers in a convivial atmosphere of under-stated contemporary sophistication and laid-back comfort. Nestled into a cosy, yet spacious, glass-encased space at the street level front corner of the FourPoints hotel, BeerVault is an appealing haven from the frenetic streetlife of downtown Sukhumvit Road- and is conveniently placed a short walking distance to the nearby Asoke BTS station.

Attracting a harmonious mix of patrons- including hotel guests, local residents and expats- BeerVault offers an exceptional variety of imported and local beers- with over 90 labels available- and with regular promotions and special daily offers- prices are remarkably accessible for even the finest import beers. Taking a multi-faceted approach to its entertainment- BeerVault successfully blends sports viewing on large LCD screens, with live music on Saturday nights, and regular special events, to provide an appealing variety of attractions- without compromising its core appeal of relaxed hospitality and sociable drinking.

The beverage program at BeerVault is unsurprisingly firmly focused on serving a wide variety of popular international and local beers, including hard to find boutique and artisanal craft beers. Under the signature BEST BREWS program, a selection of six popular international draft beers are served on tap. BeerVault prides itself on their dedicated cold room cellar where the draft beers are stored-  where 24 hour climate control ensures that beers are always served fresh- and cold. The daily happy hours- Beer O’Clock- offers a buy one – get one deal on a selection of local and imported beers, as well as spirits, cocktails and house wine. Additionally, a monthly themed promotion BOGO, offers special selections of beers – such as “dark” beers, or from specific regions- also as buy one get one free.

Complimenting the beers are the specially matched food dishes from the hotel’s culinary team. In addition to regular bar snacks such as Chicken Wings, Nachos and Fried Calamari, local Thai dishes entice- such as Yam Salmon Takrai -deep fried salmon, lemongrass, onion, roasted nuts; and Yam Woon Sen- spicy glass noodle salad, minced pork, prawns. More substantial appetites are catered for with Burgers and Sandwiches, and classic pub dishes such as Bangers & Mash.

BeerVault is open daily from 3:00 pm to 12:00 am midnight.

For regular updates on special events and promotions refer to the BeerVault Facebook Page.

Inside BeerVault

BeerVault has an all-glass facade at the street level entrance to FourPoints By Sheraton Bangkok.

A timber decking area at the front and one side of the bar is sheltered behind a garden bed providing privacy from the street.

Inside BeerVault the double height ceiling adds a comfortable volume to the space. A wall of red-tinted glass cubes blends with the brick and timber decor.

A series of high solid timber tables and bar stools extend in front of the glass cube side wall. Other seating options are the comfortable leather upholstered bar stools on two sides of the square bar, and large oak casks are utilised for tables adjacent to the bar.

Mezzanine Level

A semi-private mezzanine section provides a luxurious setting furnished with comfortable leather arm chairs- for relaxing away from the bustle around the bar. The upper level is ideal for small private parties or groups of friends.

Luxurious leather armchairs allow patrons to watch sport telecasts in a comfortable and casual luxe space.

Looking down on the central bar from the mezzanine level. The signature color changing column suspended from the ceiling is the centrepiece display feature at BeerVault.

Selections from the Bar Menu

BeerVault Best Brews- six international beers on tap

Mini Shepherd’s Pies  (THB150)

Bangers & Mash (THB200)- Smoked farmer sausage, mash potato, brown onion gravy.

Foot Long Hot Dog ( THB150)- served with fried onion, tomato and mustard.

Imported Beers L to R: Fuller’s ESB (England);   Estrella (Spain);  Delirium Nocturnum (Belgium); A.K. Damm (Spain).

Pad Kaprao Burger (THB250)- served with fries and pickle, choice of bread- sesame- focaccia- whole wheat. Other Burgers- Salmon / Aussie Beef / Braised Lamb Shank / Cajun Chicken

BEERVAULT at FourPoints by Sheraton Bangkok

Address: Street level at FourPoints by Sheraton Bangkok, Sukhumvit Soi 15, Bangkok. Thailand
BTS: Asoke station & MRT Sukhumvit station-  5 minutes walk
Tel: +66.2. 309 3255
Email:   fbadmin.sukhumvit15@fourpoints.com
Website: Four Points Bangkok
Facebook Page: http://www.facebook.com/BeerVault

Opening hours:  Daily 3:00 pm- 12:00 midnight

Promotions:

Beer O’Clock ( Happy hour): Daily from 5:30pm – 9:30pm
BOGO- Monthly themed beer promotions – Buy 1 and get 1 free on selected beers
Dips & Dash tapas are complimentary

LIVE MUSIC-  Saturday nights from 9:00 pm until midnight

Have you been to the BEER VAULT at Four Points by Sheraton Bangkok?
You can vote your rating below- or share a comment.
See also 2011 asia-bars.com review article 

MANDARIN ORIENTAL, HONG KONG PARTNERS WITH ART BASEL IN OFFERING A SERIES OF ARTISTIC TREATS

Mandarin Oriental, Hong Kong will be the Official Hotel for Art Basel’s inaugural show in Hong Kong in May 2013. To celebrate this partnership with Art Basel it will be offering guests a series of bespoke services ranging from an exclusive stay, an art-inspired menu in the Michelin-starred Mandarin Grill + Bar, to art-inspired chocolates and cocktails and an independent Hong Kong Eye exhibition in the Clipper Lounge. Located in the heart of the city, the iconic Mandarin Oriental, Hong Kong, which celebrates its 50^th anniversary this year, has become the hotel of choice for many leading artists and gallery directors when visiting the city for either business or pleasure.

Art Basel in Hong Kong will be held from 23 to 26 May 2013 at the Hong Kong Exhibition and Convention Centre

MANDARIN ORIENTAL HONG KONG + ART BASEL PACKAGES  & PROMOTIONS

Art Basel Stay – 20 to 27 May 2013:

Guests can enjoy an exclusive Art Basel package including:

• Overnight accommodation in a luxurious room
• Access for two to Art Basel in Hong Kong, including entrance to the fair, an invitation to the Vernissage on 22 May, use of the Collectors Lounge, access to all events related to the fair and a complimentary fair catalogue
• Breakfast in the Clipper Lounge or Café Causette
• A welcome bottle of ‘R’ de Ruinart Champagne
• Art-inspired welcome tasty treat on arrival
• A Hong Kong Eye book

Room rates start at HKD4,899 subject to 10% service charge, per night and subject to availability. Room reservations can be made by contacting the hotel directly on + 852 2820 4202, or by visiting  www.mandarinoriental.com/hongkong.

ART Menu in the Michelin-starred Mandarin Grill + Bar – 6 to 26 May 2013

Michelin-starred chef Uwe Opocensky will be offering guests of the Mandarin Grill + Bar a special art-inspired three-course lunch and five-course dinner menu, which will include a ticket to Art Basel. Creative, inspired and designed to stimulate all the senses, guests will be amazed and delighted as they watch these artistic dishes named Hand, V.v.G., Soup, Pop Art and The Skull unfold in-front of them. The three-course lunch menu will be priced at HKD708 and the five-course dinner menu will be priced at HKD1,588. Diners enjoying this special menu will also receive a ticket to Art Basel. For reservations please call +852 2825 4004 or email mohkg-grill@mohg.com. (* Please note: prices exclude 10% service charge and dinner on 26 May will not include tickets as Art Basel will have ended)

ART Cocktails in the M bar-  6 to 26 May 2013

Between 6 and 26 May, the fashionable M bar, perched on the 25th floor of the hotel, will offer a series of must-try art-inspired cocktails named after and themed around the various exhibition sectors “Insights”, “Discoveries” and “Encounters”.

Art Exhibition in the Clipper Lounge – 6 to 26 May 2013

The Clipper Lounge will become home to Hong Kong Eye art exhibition, showcasing over 20 works of art by Hong Kong’s emerging and more established artists. This show curated by both Johnson Chang and Serenella Ciclitira, will highlight the undeniable talent and potential that Hong Kong has to offer the contemporary art world. The hotel’s highly creative culinary team will also produce a series of art-inspired cakes for afternoon-tea guests to enjoy.

ART Chocolates – 6 to 26 May 2013

The hotel’s talented pastry chefs will also be offering a range of art-inspired chocolates. These tasty delights will include a range of chocolate pencils, paint brushes and even chocolate artist palettes. Guests making use of the special Art Basel accommodation package, along with those enjoying afternoon tea in the Clipper Lounge, will be able to sample these and a selection will be on sale at The Mandarin Cake Shop between 6 and 26 May.

Mandarin Oriental, Hong Kong

Address: Mandarin Oriental Hong Kong, 5 Connaught Road, Central. Hong Kong
MTR: Central station – exit F or H
Reservations: +852. 2522 0011
Website:  www.mandarinoriental.com/hongkong/

Facebook Page: www.facebook.com/MandarinOrientalHongKong
Twitter: @MO_HKG
Weibo:   www.weibo.com/mandarinorientalhk

Competition-winning cocktails from Diageo Reserve WORLD CLASS bartenders- now available at featured Singapore cocktail bars

DIAGEO RESERVE WORLD CLASS NIGHT OUT – a special opportunity for cocktail connisseurs in Singapore.

Sample the challenge-winning cocktails by five of Singapore’s leading bartenders- prepared in person at their “home” bars.

Promotion runs through to the end of June 2013.

1. Swissotel, City Space

Revel in the epitome of luxury at City Space, on the top floor of Singapore’s tallest deluxe hotel. A haven of sophistication and relaxing vibes, City Space is best known for its innovative cocktails, extravagant spirit selections and impeccable service. Bartender to look out for: Bannie Kang
Why: Diageo Reserve WORLD CLASS, Winner for second local challenge themed Hollywood/ Bollywood & Runner up for first challenge themed Retro Chic
Signature drinks include Bannie’s cocktail creations such as the Smokey Sense-tion and Lord of the Rum
Opening Hours: 5pm – 1am (Sunday to Thursday), 5pm – 2am (Friday and Saturday)
For reservations, please call +65 6837 3322 or email reservations@equinoxcomplex.com.
Address: Swissotel The Stamford, City Space. 2 Stamford Road S(178882)

2. Raffles Hotel, Raffles Courtyard

Not just a hotel, an icon; Raffles Singapore is an oasis of colonial style, calm and charm in the heart of modern Singapore – exclusive, historic, and one of a kind.
The hotel’s bar, Raffles Courtyard, is a timeless structure with white arches flanked by tropical palms and native plants, keeping the feeling of ‘Old Singapore’ alive. A colonial cocktail bar, a traditional alfresco kitchen, table umbrellas and lively music make the courtyard a pleasant place for patrons to watch the passing parade.
Bartender to look out for: Aron Christian Manzanillo, winner of the Diageo Reserve WORLD CLASS, Retro Chic Challenge
Why: Aron came out tops in the first local WORLD CLASS challenge with My-Garita, an Asian twist on the classic margarita. Using Don Julio Reposado tequila, lemongrass, fresh lime juice, orange liqueur, curry leaves and Kaffir Lime leaves, Aron impressed the judges with the smooth taste and fragrant aroma of his cocktail. Visiting guest judge and WORLD CLASS Bartender of the Year 2012, Tim Philips commented, “Aron won the Retro Chic challenge as it was the best tasting drink and his performance and presentation was informative. He selected local ingredients, which both intrigued and excited me at the same time.”
Opening Hours (Gazebo Bar Cocktails): 11am to 10.30pm
For more information: http://www.raffles.com/singapore/
Address: 1 Beach Road, Singapore 189673

3. Catalunya

Catalunya’s bar features a myriad of flavours with original, imaginative cocktails concocted with high quality spirits using contemporary techniques.
Bartender to look out for: Adrian Batlle (ladies, you wouldn’t miss him!)
Why: Diageo Reserve WORLD CLASS, Runner-up for second local challenge themed Hollywood/ Bollywood
Bartender Adrian Batlle was runner up at the recent Diageo Reserve WORLD CLASS competition’s Hollywood/ Bollywood challenge. His drink, Willy Wonka’s Secret Recipe, was inspired by the movie Willy Wonka and the Chocolate Factory.
Before Catalunya, Adrian worked at Javier de Las Muelas, an institution in the Spanish bar scene and industry.
Opening Hours: 12pm to 2am
For more information: www.catalunya.sg
Address: The Fullerton Pavilion, 82 Collyer Quay, Singapore 049327

4. The Library

A hidden bar concept inspired by the Speakeasy bars around the world although it originated from the United States. The bar’s password protected entrance definitely piques the curious passerbys although regulars who know where to get the weekly password from, stroll nonchalantly in and enjoy the amazing variety of cocktails crafted by Stefan Ravalli, charming bar manager. Expect strong flavours, dramatic presentations and an intriguing sense of mystery at this unnamed bar.
Bartender to look out for: Alvin Au Yong
Why: Bartender Alvin was Diageo Reserve WORLD CLASS, Second Runner-up for first local challenge themed Retro Chic  with The Gambler’s Flip.
Opening hours: 6pm – 1am (Mon – Thu), 6pm – 2am (Fri – Sat), Closed on Sundays
No reservations allowed. For password, please obtain it from the staff at Keong Saik Snacks (next door).
Address: 47 Keong Saik Road S9(089151)

5. W Singapore Sentosa, WOOBAR

W Singapore’s WOOBAR, is a trendsetting spot featuring exciting cocktail creations by the W Mixologist and a lineup of DJs spinning daily. Led by Singapore’s brightest mixology stars, guests can expect an array of creative cocktails available nowhere else.
Bartender to look out for: Byron Tan
Why: Diageo Reserve WORLD CLASS, Second runner-up for second local challenge themed Hollywood/ Bollywood
Byron has a deeply rooted passion for bartending, and was even more inspired to outdo himself when he met with Tim Philips, the Diageo Reserve WORLD CLASS Bartender of the Year 2012 earlier this year.
His winning drink, One Inch Philosophy, was inspired by Bruce Lee, whom Byron has been a great fan of. The drink is incorporated with many Asian elements like Oolong Tea and Ginseng – two ingredients that Bruce Lee himself was a huge fan of.
Opening Hours: Monday to Friday 8:00 am ~ Late / Saturday  & Sunday  6:00 pm~ 2:00 am
For more information: http://www.wsingaporesentosacove.com/
Address: W Singapore Sentosa, 21 Ocean Way, Singapore 098374

DIAGEO RESERVE BRANDS-    more information here

CIROC VODKA* KETEL ONE VODKA * JOHNNIE WALKER GOLD RESERVE *

TANQUERAY No TEN GIN * THE SINGELTON * RON ZACAPA RUM * DON JULIO TEQUILA

Casual bistro, cocktail bar and late-night supper venue references a New York speak-easy era vibe

Adding to the raft of thoughtful, well-executed bar concepts that have enhanced the burgeoning Singapore cocktail culture and dining scene over the past year or two, recent entrant- Fordham & Grand- opened in January 2013 in the vibrant Craig Road neighbourhood. Discretely located in a street level space behind a nondescript shop house facade, the dimly lighted interior of Fordham & Grand (taking its name from the intersection in the NYC  Bronx precinct)  has been designed to evoke a sense of the speak-easy era bars of 1920′s New York. Expanding on the popular gastro-bar formula of simple, well-cooked comfort foods, matched with wines and innovative cocktail programs, the team behind Fordham & Grand have added a late-night supper service that should appeal to those who keep late hours, or are looking for that last drink of the night. The kitchen serves the supper menu daily from 10:30 pm until 3:00 am- with last food orders at 2:00 am.

Fordham & Grand is the product of the collaboration between two savvy friends- Singaporean Tim Lim,  and Australian Tron Young- both with experience working in international and local high-end restaurants. Their first venture as owners, the concept for a modest, uncomplicated eatery and bar makes for a good fit with their respective skills and experiences. And the intimate scale of the eatery and bar allows them to inject a personal “hands on” relationship with their guests- ensuring a relaxed and convivial atmosphere- without compromising on the professionalism of the service. Fordham & Grand is very much a personal expression of the kind of place the owners would choose to dine and hang out in.

The compact dinner menu served at Fordham & Grand features a straightforward assemblage of starters, main courses and desserts. While most dishes are grounded in the classic bistro “comfort food” style, the chef adds an overlay of contemporary Australian cuisine to turn out some ingenious ingredient and flavour combinations. Some highlights from the menu include the Lobster Linguini- with ginger, chili, coriander and olive oil; Smoked Duck with spiced raisins and caramelised apples; and  Beef steak with shoestring fries and mesculn salad. Desserts are a specialty at Fordham & Grand, with some wonderfully innovative creations from the pastry chef such as the Orange Martini- crafted from homemade orange confit, layered with Grand Marnier jelly, and topped with finely shaved orange granita- with a sesame tuile completing the dish.

Selections on the Supper Menu are based more on a small bites concept for late night grazing- with offerings such as Charcuterie of pancetta, ham and chorizo; Oysters and mignonette; and Kurobuta pork sausages and mortar potato.

For the beverage program, the owners have personally selected a list of 100 wine labels- all priced under S$100 each- and sourced from the leading wine regions of  both Northern and Southern hemispheres. A good selection of wines by the glass are available- priced from S$12 to S$24. But it is the impressive cocktail list that most reflects the speak-easy roots of Fordham & Grand- with some excellently constructed cocktails that reference classic cocktails- but interpreted with a modern, creative twist.

Open daily from 6:00 pm, Fordham & Grand already attracts a solid stream of customers attracted by some cracking cocktails, the simple, well-executed menu, and the stylishly understated and laid-back atmosphere.

 Fordham & Grand interior

The compact interior space features a pared-back, uncluttered decor with series of black leather banquettes across one side wall, simple solid dark timber cafe tables and chairs, with concrete screed flooring contributing to the industrial-chic style.

The intimate main dining room has seating for around 45 guests at bistro tables and banquette settings, plus a section of high tables and chairs adjacent to the bar.

The “L” shaped bar occupies the rear corner of the room- the dark timber counter-top seats 8 guests on leather upholstered barstools. The bar counter is faced with back-lighted steel mesh- suffusing a subdued lighting effect into the bar space.

Dark timber wine racks and shelving adjacent to the entrance showcase the featured 100 wines listed at under $100. 

Highlights from the Cocktail Menu

Pamplemousse Negroni- Dolin Rouge, Beefeater 24 Gin, Campari and pure grapefruit ice cube for bittersweet finish.

Ensanglante Marie- a deconstructed Bloody Mary- concentrated tomato water extracted from boiled down tomatoes, Russky Dozor Vodka, Tabasco Sauce, Worstershire Sauce and lemon juice. Garnished with celery stick. 

La Café Cocktail- Courvoisier VS Cognac, port wine and egg yolk. Served with Cognac and Grand Marnier jelly cubes.

Selections from the Dinner Menu

Fish Broth with Seafood and garlic toast (S$17)

Green Pea Risotto with Zucchin Flower & Parmesan (S$24)

Orange Martini- home-made orange confit, layered with Grand Marnier jelly and covered with finely shaved orange granita, with a sesame tuile (S$15)

Fordham & Grand – Bistro & Bar, Singapore

Address: 43 Craig Road,  Singapore 089681
MRT station:  EW16NE3 Outram or EW15 Tanjong Pagar
Reservations: +65. 6221 3088
Website:     www.fng.com.sg
Facebook Page:  www.facebook.com/FordhamGrand
Opening Hours:
Daily    6:00 pm ~ 3:00 am
Late Night Supper   10:30 pm ~ 3:00 am ( last order 2:00 am)

Have you been to Fordham & Grand?
You can share a comment, or vote your star rating.

World Class Bartenders invited to mark Jigger & Pony’s First Anniversary

ONE NIGHT ONLY- Wednesday May 8th

On 8 May 2013, for one night only, Jigger & Pony has invited the region’s best bartenders to come together to showcase current trends and techniques in celebration of its first birthday. The five Diageo Reserve World Class champions from Singapore, Taiwan, China, Thailand and Malaysia, will each helm the bar for one hour in a back-to-back showcase of the best of the region’s bartending talent in Singapore’s most talked about classic cocktail bar.

“As a regular stomping ground for both the local and visiting bartender community, we are naturally very excited about the upcoming collaboration and guarantee a night of signature technical perfection with understated showmanship. Playing host to some of the region’s best bartenders seems fitting as we celebrate our first birthday and we are humbled by the support of our peers,” says Guo Yi, General Manager and Founder of Jigger & Pony.
“World Class is designed as a platform to elevate and celebrate the craft of bartenders around the world. Inviting past winners of the Diageo Reserve World Class bartender competition behind the bar to mark this event really reflects the impact we believe the initiative has had on the bartender community in Singapore and across Asia Pacific, since it launched five years ago,” commented Niamh Henry, Brand Manager, Diageo Reserve Brands, Moët Hennessy Diageo Singapore.

The cast of Diageo Reserve World Class Winners (Asia Pacific)

Aki Eguchi – Winner of Diageo Reserve World Class Singapore, 2011 and 2012

Aki Eguchi is the two-time, award winning bartender of the Diageo Reserve World Class Singapore 2011 and 2012, and was ranked one of the world’s top 16 best bartenders at the 2012 World Class Global Finals in Rio. This year, Aki has been invited to be a guest judge for the 2013 Diageo Reserve World Class programmes running in Jakarta, Manila and Bali. Aki is currently the Bar Manager at Jigger & Pony.

Kae Yin – Winner of Diageo Reserve World Class Taiwan, 2012

Kae Yin was awarded the championship for the Diageo Reserve World Class Taiwan 2012. This year, the head bartender at Marsalis Home Taipei pulled a hat-trick and is the Diageo Reserve Global World Class Final 2nd runner up, the winner of Diageo Reserve World Class Final Asia Pacific, and winner of the Signature Serve Challenge at the 2012 Global Finals in Rio.

Tree Mao – Winner of Diageo Reserve World Class China, 2012

Tree currently helms as Bar Manager at the Bar Constellation Shanghai. In 2012, he was the winner of the Diageo Reserve World Class in China and also made it through to the Top 16 Finalists at the 2012 World Class Global Finals in Rio.

Supawit Muttarattana – Winner of Diageo Reserve World Class Thailand, 2012

Supawit is currently headlining at The St. Regis Bangkok’s resident bar, the Drawing Room. Supawit beat 50 other competitors in 2012 to win the Diageo Reserve World Class competition in Thailand, and also made headlines when he made it through to the Top 16 Finalists at the 2012 World Class Global Finals in Rio.

Shawn Yi Chong – Winner of Diageo Reserve World Class Malaysia, 2009 and 2011

Shawn won the championship title for the Diageo Reserve World Class Malaysia in 2009 and again in 2011. He recently launched a speakeasy cocktail bar named Omakase + Appreciate in Kuala Lumpar.

Jigger & Pony’s 1st Anniversary Party
Date: 8 May 2013, Wednesday
Time: 6pm till late
For reservations, call 6223 9101 or email: info@jiggerandpony.com

Jigger & Pony – Cocktail Bar, Singapore

Address: 101 Amoy Street,  Singapore 069921
MRT station:   NE4 Chinatown, or NS26 Raffles Place
Reservations: +65. 6223 9101 / +65. 96211074
Website:     www.jiggerandpony.com/
Facebook Page:  www.facebook.com/JiggerandPony
Opening Hours:
Monday to Thursday 6:00 pm ~ 1:00 am
Fridays & Saturdays  6:00 pm~ 3:00 am   Sundays – closed

 See also December 2012 review article

Have you been to Jigger & Pony?
You can share a comment, or vote your star rating.

Modern American steakhouse & cocktail bar by legendary celebrity chef Wolfgang Puck

Widely acclaimed as among the top three steakhouses in the USA, the original Beverly Hills based CUT by Wolfgang Puck has been joined in recent years by sibling restaurants in Las Vegas, Singapore (2011) and London (2012). Standing boldly among the Singapore offshoots of other notable USA-based celebrity chef at the unique assemblage under the banner of “Celebrity Chef Restaurants” at the iconic Marina Bay Sands Singapore casino, hotel and entertainment complex, CUT by Wolfgang Puck is a modern, sophisticated fine-dining interpretation of the classic American steakhouse. The restaurant features CUT’s signature prime dry- and wet-aged beef selections- headlined by the Snake River Farms American “Kobe Style”, U.S.D.A. Prime Illinois Corn Fed; and 300-day grain fed Australian Angus from Rangers Valley. Steaks are grilled over hardwood and charcoal fires, and finished under a 1200 degree broiler. In addition to its fine dining, CUT also features a chic bar and lounge, serving expertly crafted cocktails, and a sumptuous selection of bar bites, in a relaxed and informal setting.

With the launch of his flagship restaurant- SPAGO- in the heart of Beverly Hills back in 1982- Austrian born chef Wolfgang Puck embarked on an extraordinary trajectory building an international empire as restaurateur, TV show reality chef, and in the process becoming, most probably, the first iteration of the concept of “celebrity chef”. The Wolfgang Puck Group currently encompasses globally more than 20 fine dining restaurants, and 80+ casual dining outlets and bar & lounges. With multiple Michelin star awards and the recipient of a plethora of awards and industry acclaim, Wolfgang Puck continues to evolve his culinary style to entice new generations of increasingly discerning diners with his impressive cooking skills, reinventing his restaurants and menus in the process.

Since its 2011 opening in Singapore, CUT by Wolfgang Puck has enjoyed considerable popularity and extensive critical acclaim, and has rapidly garnered an elevated status among local steakhouses.  CUT, with its superlative international pedigree, delivers a sophisticated and refined dining experience, with an impressive menu featuring the finest premium cuts of steak, plus signature entrees such as Pan-Roasted Maine Lobster with Black Truffle Sabayon, and other seafood and meat dishes. CUT is open daily for dinner only, and seats 114 in the restaurant dining rooms, plus a further 24 seats at the Bar & Lounge. Table reservations are strongly recommended.

CUT Restaurant dining room

A modern, elegant design, the interior of CUT is the work of internationally acclaimed designer Tony Chi who has previously created designs for a number of Wolfgang Puck restaurants in the USA. Warm, unpolished timber floors evoking a traditional steakhouse aesthetic combine pleasingly with luxurious red leather Bellini dining chairs, and simple yet elegant solid timber dining tables. 

The main CUT dining room features modern bronze metal lighting fixtures that dim to a comfortably subdued, discrete level. The bar area at the front is partially open into the dining space.

A spectacular private dining room can hold up to 40 guests in a spacious room lined with floor to ceiling mirrored walls, and glass fronted wine displays.

Internal passageways are flanked on either side by full height glass wine displays that showcase the  extensive 700+ label wine list. Framed portraits of Hollywood legends are featured on the walls throughout CUT.

 CUT Bar & Lounge

Adjacent to the reception area, the CUT Bar & Lounge extends across the front of the restaurant interior, separated from the exterior promenade by a series of four-metre high bronze panels that can fold back in the evenings to partially open the space onto the mall.

The sleek white marble bar counter is lined with red leather Bellini barstools, with guests in the lounge area seated on elegant, swiveling Bellini chairs at glass-topped low tables.

The bar specialises in superbly executed, handcrafted cocktails that are complimented by a selection of sumptuous bar bites. The visage of legendary actor Jack Nicholson appropriately oversees the action.

Selections from the Cocktail Menu & Lounge Menu

At the CUT Bar & Lounge, the beverage program is led by an enticing cocktail list of whimsically titled modern drinks, crafted from premium spirits and local ingredients- re-interpreting some of the classics- frequently with an Asian inflection. An emphasis is placed on gin-based cocktails- embracing the smooth finish and richly complex botanical flavors available from the current generation of premium gins produced by both leading brands and artisan distillers. Stand-out gin based cocktails include Sweet Little Thai’s- Broker’s Gin, Kaffir Lime Leaf, Lemongrass, Lime, Ginger, Thai Basil and Chili; Nimbu Soda- Bombay Sapphire Gin, Ginger, Lemongrass, Chaat Masala Syrup; and She So…Honey! – Old Raj Gin, Umeshu Extra Shiso, Yuzu Juice, Japanese Cucumber, Honey.

Other intriguing cocktails include Rolling Fog Over Mt. Fuji- Nikka Yoichi 12 Year Malt, Aperol, Lemon Juice; “Papa Doble” A.K.A. Hemingway Daiquiri- Ron Zacapa Sistema Solera 23 Rum, Grapefruit, Maraschino Liqueur; and Dragon’s Fire- Don Julio Añejo Tequila, Cointreau, Jalapeno, Ruby Red Grapefruit.

The Lounge Menu offers a compact selection of gourmet bites-  including Steak And Frites- USDA Prime Beef, House Made French Fries; Steak Tartare- Prime Sirloin, Grilled Bread; and Artisanal Cheeses- served with Honey Comb and Toasted Nut Bread.

Umami Cocktail- Hendrick’s, Oba Leaf, Cucumber, Japanese Umebosi Plums.

Garden of Eden- Mango Tea Infused Vodka, Lemon Juice, Cane Sugar Syrup.

Indecent Exposure- Patron Silver, Reposado Mescal, Mint, Coriander, Chili, Pepper.

Mini Kobe Beef Sliders- Brioche buns, Sweet pickles, Kobe beef .

Tuna Tartare Sandwiches- Wasabi, Japanese cucumber, tuna, togarashi “toast” .

Prime Steak Sandwiches- Mushrooms, Pickled Chilies, Aged Gouda 

CUT by Wolfgang Puck- steakhouse at Marina Bay Sands- Singapore

Address:  Level B1 Galleria, Marina Bay Sands, 2 Bayfront Avenue. Singapore 018972
MRT station:   CE1 Bayfront
Reservations: +65. 6688 8517
Website:    www.wolfgangpuck.com
                  www.marinabaysands.com/Singapore-Restaurants/
Facebook Page:   www.facebook.com/CUTSingapore
Opening Hours:
Dinner  Sunday – Thursday  6:00 pm ~ 10:00 pm;  Friday & Saturday  6:00 pm ~ 11:00 pm
CUT Bar & Lounge-  Daily 5:30 pm ~ 12:00 am

Have you been to CUT by Wolfgang Puck in Singapore?
You can share a comment, or vote your star rating.

Renowned Celebrity Chef Daniel Boulud updates classic French brasserie cuisine with contemporary American influences

Fine dining in Singapore was redefined with the opening in 2011 of the “Celebrity Chefs Restaurants” at the iconic Marina Bay Sands casino, hotel, entertainment and shopping complex on Singapore’s waterfront. Bringing together an exceptional assemblage of restaurant brands from six of the most famous international celebrity chefs, Singaporeans and visitors can now indulge in the finest culinary creations at the one location- and at accessible prices. Acclaimed New York based chef Daniel Boulud joins celebrity chef peers such as Wolfgang Puck and Mario Batali in the opening of a Singapore offshoot of one of his acclaimed restaurant brands within an exclusive zone of the “The Shoppes” luxury mall at Marina Bay Sands. A contemporary interpretation of the classic French brasserie, db Bistro Moderne by Chef Daniel Boulud serves his trademark cuisine that masterfully combines the essence of traditional French bistro cooking with modern American flavour influences.

Most acclaimed among Chef Daniel Boulud’s sixteen  (mainly USA located) restaurants- is his flagship “Daniel”- which currently holds Michelin three star status. Among his other five NYC restaurants is the original db Bistro Moderne- a perennially popular dining spot in the fashionable Midtown district of Manhattan that has consistently won high praise.  The Singapore offshoot shares the same glamorous pedigree, cuisine and casual elegance of the New York restaurant- with the menu featuring many of its signature dishes- including the famous DB Burger collection. The Singapore restaurant features two distinct dining areas- a vibrant and casual bar-dining and lounge zone that seats around 65 guests, and the more elegant bistro dining room that references in style the classic Parisian brasserie. A further private dining room provides a luxurious dining setting for small parties or events.

Heading the kitchen at db Bistro Moderne in Singapore since January 2013 is Executive Chef Jonathan Kinsella, who most recently had been executive chef at Epicerie Boulud in New York. Guests at db Bistro Moderne can order from either a la carte or set lunch and dinner menus, with further Brunch and Early Evening Dinner menu options. Some of the stand-out dishes include Escargots Persillade- Burgundy Snails, Garlic Butter, Parsley Almond Crust Tomatoes, Baguette; Bouillabaisse Royale- Cod, Sea Bass, Scallop, Prawn, Mussels, Lobster, Fennel, Tomato Confit, Rouille; Coq au Vin- Smoked Bacon, Pearl Onions, Mushrooms, Farfalle Pasta; and THE ORIGINAL db BURGER- Sirloin Burger Filled with Braised Short Ribs & Foie Gras, served on a Parmesan Bun. Dessert delicacies include PROFITEROLES- Hot Chocolate Sauce, Dulce de Leche Ice Cream; and CRÈME BRÛLÉE- Vanilla Caramelized Custard.

For casual grazing at the bar, the platters of Charcuterie, and also the restaurant specialty of Tarte Flambée- Fromage Blanc, Bacon, Onion, make excellent accompaniments to the cocktails.

A deep and thoughtful wine list of over 400 labels offers diners a splendid selection of mostly French wines, with some representation from other wine regions such as Australia, all carefully curated to complement the cuisine, and with around 25 wines available by the glass. And at the bar of db Bistro Moderne, cocktails are an important element in the total culinary experience, as they are at all Daniel Boulud restaurants. In a similar manner to his blending of French traditional cuisine with modern American influences, Chef Daniel Boulud and his mixologists collaborate to create a balanced combination of premium spirits with the flavours of fresh seasonal ingredients to craft cocktails that are as equally creative and original as the cuisine for his kitchens.

The cocktail list in Singapore includes a concise selection of “Classique Cocktails” such as Original Sazerac, Old Fashioned, Martinis, and Cosmopolitan; together with the  “Moderne Cocktails” and “House Infusions”,  which feature both Asian influences and innovative elements- with signature creations such as Wu-Tang- a combination of vodka, lychee liqueur, cranberry juice and a touch of starfruit; Earl Grey Martini- with Earl Grey Tea infused Gordon’s Gin, fresh lemon juice and finished with frothy egg white; and The Sinister Americano- Hendrick’s Gin, Lillet Blanc and Aperol.

db Bistro Moderne opens daily for lunch (weekend brunches) and dinner, with reservations recommended for dinner in the main bistro dining room.

Interior of db Bistro Moderne

The casual lounge/ bar dining space to the left of the main reception features a sleek, contemporary decor of plush red leather banquettes, white marble topped tables, timber flooring and suspended polished brass light pendants.

Full length red leather banquette settings extend across two sides of the lounge space – dramatic graphic panels provide a  bold visual backdrop.

A communal high-table stands adjacent to the bar.

The horseshoe-shaped bar stands behind the entrance reception area, and separates the two areas of the interior- with the lounge section to the left and the elegant bistro style dining space to the right.

Traditional brasserie-style dining tables in the bistro side face out onto the mall through full height glass.

Elegant upper level section of the bistro area- with the semi-open kitchen viewed through partially translucent glass paneled wall.

Luxurious red leather booths line the rear of the bistro- with the impressive kitchen viewable behind.

The private dining room features its own glass-fronted wine cellar, and can accommodate up to 20 diners around the imposing long table.

Highlights from the Cocktail Menu

The Sinister Americano- Hendrick’s Gin, Lillet Blanc, Aperol.

Pink Floyd- Pomegranate Infused Tequila, Fresh Lemon Juice & Frothy Egg White.

Exit the Dragon- House Infused Mandarin Rum Shaken with Chinese 5 Spice Syrup & Fresh Lime.

Selections from the Menu- Charcuterie & Appertizers

Assiette Lyonnaise- Selection of House Made Terrines, Cured Meats, Country Bread, Pickles & Mustard.

Seafood & Vegetable Aïoli- Olive Oil Poached Cod, Tiger Prawns, Market Vegetables, Garlic Aïoli.

Steak Tartare- Cornichons, Capers, Parsley, Baby Romaine, Grilled Country Bread.

Tarte Flambée- Fromage Blanc, Bacon, Onion.

db Bistro Moderne- Daniel Boulud’s restaurant at Marina Bay Sands- Singapore

Address:  Level B1 Galleria, Marina Bay Sands, 2 Bayfront Avenue. Singapore 018972
MRT station:   CE1 Bayfront
Reservations: +65. 6688 8525
Website:   www.dbbistro.com/singapore/   
                       www.marinabaysands.com/Singapore-Restaurants/
Facebook Page:   www.facebook.com/dbBistroModerneSingapore
Opening Hours:
Lunch    Monday – Friday      12:00 noon ~ 5:00 pm 
Dinner  Tuesday – Saturday  5:30 pm ~ 11:00 pm;  Sunday & Monday 5:30 pm ~ 10:00 pm
Weekend Brunch-  11:00 am ~ 5:00 pm

Have you been to db Bistro Moderne in Singapore?
You can share a comment, or vote your star rating.

Elegant Italian restaurant & bar by renowned American celebrity chefs Mario Batali and Nancy Silverton showcases signature mozzarella bar & classic apertivi

Introducing his widely acclaimed robust Italian cuisine to an international destination for the first time, New York-based celebrity chef Mario Batali and his long time restaurant partner, vintner Joe Bastianich, opened Osteria Mozza in 2010 within the luxurious Marina Bay Sands casino complex in Singapore.  The original Osteria Mozza launched in Los Angeles in 2007 and was the product of the friendship and collaboration of Mario Batali and California-based celebrity chef Nancy Silverton.  Wildly successful since its first opening in LA, the Osteria Mozza concept offers diners an authentic provincial style Italian cuisine served in an understated atmosphere of refined elegance. At the heart of the Mozza experience is the signature Mozzarella Bar- a bold centrepiece fixture within the main dining space that showcases the daily fresh assortment of over 16 varieties of Italian and American cheeses- including bufala mozzarella, burrata and burricotta. The accomplished culinary team additionally serve an extensive menu of artisanal salumi, fresh homemade pastas, with selections of seafood, meat and game dishes cooked on a wood-fired grill in the style typical of the traditional osteria of Italy- casual eateries that serve a robust, provincial cuisine, complimented with local wines, at affordable prices.

Osteria Mozza in Singapore operates under the banner of the “Celebrity Chef Restaurants” collection at Marina Bay Sands, joining five other renowned international celebrity chefs to offer guests and local diners an outstanding variety of the finest gourmet dining experiences. Recently, Osteria Mozza debuted at No. 35 on the inaugural S. Pellegrino Asia’s 50 Best Restaurants list- judged by a panel of international tasters and industry professionals.

At the helm of the Osteria Mozza kitchen in Singapore is Executive Chef David Almany- a native of California who has cooked with Mario Batali since the opening of the original Osteria Mozza in Los Angeles in 2007, before arriving in Singapore to launch the new restaurant.  A good way to sample the variety of produce from the Mozzerella Bar is to order the Mozzerella Tasting- with selections of burrata, burricotta & bufala mozzarella with fett’unta ($35).  Stand-out dishes from the Dinner Menu include Pan Roasted Iberico Pork Chop with fennel, onion & Sambuca ($63); Porcini Rubbed Wagyu Rib Eye Bistecca with rosemary fried potatoes (for 2) $238; and Tagliatelle Verde with lamb ragù, mint & olive Taggiasche $28.  A five course Chef’s Tasting Menu features daily fresh selections of Antipasti, Mozzeralla Bar, Primi, Secondi, and Dolci- priced at S$128++, or S$288++ with wine pairing. The popular SundayBellini Brunch Menu offers rustic Italian-inspired main courses such as Grilled Chopped Wagyu Beef Crostone with olive oil fried egg & green peppercorn sauce, or Soft Scrambled Eggs with Sturia Caviar, crème fraiche & long-cooked greens. Sunday Apertivi include the classic  Bloody Mary- Vodka, tomato, horseradish, fresh chili, lemon, salame garnish; and Aperol Spritz- Prosecco, Aperol, soda, orange. Free flow Bellini is available for S$50++

Heading the  beverage program at Osteria Mozza, Bar Manager Lucas Swallows has broad experience as both a sommelier and mixologist within the Batali group of restaurants. For Singapore, the impressively curated wine list features over 700 wines- offering a deep selection of varieties from all the leading Italian wine regions, and includes labels from the wineries in Friuli and Tuscany owned by the restaurant partners Mario and Joe. And at the bar, Lucas has created a concise list of classic, well balanced cocktails adopting the traditional “apertivo” concept of pre-dinner drinks that freshen the palate and enhance the appetite. Complementing the antipasti dishes & cheeses from the mozzarella bar- the cocktails are crafted from premium grade spirits, fresh herbs and local fruits and include both a seasonal list, and the classics. Exemplifying the well-honed techniques of the bartenders are consummate drinks such as “Double Wood” Rum Old Fashioned- Aged Rum, maple syrup, bitters, citrus; Negroni- Dry Gin, Italian Vermouth, Campari; and Blood and Sand- Blended Scotch, Cherry brandy, Italian Vermouth, Orange Juice.

Osteria Mozza is open daily for dinner from 5 pm, and Sundays only, for the Bellini Brunch Menu between 12 pm and 2 pm..

The main dining room seats around 80 guests, supplemented by three private dining rooms that each seat 16 – and can be opened up into one room for 48 diners.

Osteria Mozza interior

Entering the elegant main dining room guests pass the signature mozzarella bar (R) that extends prominently into the heart of the room.

Simple yet refined dark timber furniture, crisp white table cloths and white marble counters exemplify the distinctly New York demeanor of Mario Batali’s restaurants. 

The boldy handsome, dark timber faced bar counter- topped with solid white marble- exudes the gravitas of a serious cocktail bar.

Patrons have the option of dining at the bar counter- which melds seamlessly with the mozzarella bar in the background. 

Prime dining settings at one corner of the mozzarella bar.

Selections from the Apertivi Cocktail List & Bar Dishes

Prosciutto wrapped grissini with truffle butter- Grissini breadstick rubbed with truffled butter and wrapped with Prosciutto di Parma

Burrata with bacon, marinated escarole & caramelized shallots- Bruschette topped with vinegar marinated escarole, smoky bacon, fresh burrata cheese and topped with balsamic caramelized shallots and black pepper

Grilled Octopus with potatoes, celery & lemon- Grilled Mediterranean octopus on a salad of celery, celery leaf, scallions, steamed fingerling potato and sliced leeks with a drizzle of lemon vinaigrette.

Negroni- Dry gin, Italian Vermouth, Campari. Classic Apertivo.

Milano Swizzle- Nutty and flavorful aged Demerara rum, fresh mint, fresh lime juice, swizzled (stirred) with crushed ice topped with a float of Milan’s own- Fernet Branca. 

Singapore  Sling  1913- Dry Gin, Cherry Brandy, Benedictine DOM, bitters, lime, aqua. Classic Apertivo.

Osteria Mozza – by Mario Batali- Singapore

Address:  Level B1 Galleria, Marina Bay Sands, 2 Bayfront Avenue. Singapore 018972
MRT station:   CE1 Bayfront
Reservations: +65. 6688 8523
Website:        www.osteriamozza.com/singapore/home.cfm
                       www.marinabaysands.com/Singapore-Restaurants/
Facebook Page:  www.facebook.com/OsteriaMozzaSingapore
Opening Hours:
Daily      12:00 noon ~ 12:00 midnight 
Dinner- 5:00 pm ~ 11:00 pm
Sunday Bellini Brunch-  12:00 pm ~ 2:00 pm  Free flow Bellini & Brunch Menu (Reservations recommended)

Have you been to Osteria Mozza in Singapore?
You can share a comment, or vote your star rating.

Modern European cuisine by acclaimed UK chef Jason Atherton in sublime setting of Singapore’s Flower Dome

Ensconced within the spectacular Flower Dome at Singapore’s newest iconic development- the Gardens By The Bay, POLLEN was launched in mid 2012 amid considerable expectations given its linkage with one of London’s hottest dining destinations- Pollen Street Social. The flagship restaurant in the burgeoning Asian expansion of acclaimed UK chef Jason Atherton’s group, POLLEN was his second restaurant opening in Asia, following the successful opening of Table No.1 in Shanghai in 2011.  Atherton, with his local partner- the Unlisted Collection group of Singaporean hotelier Loh Lik Peng, currently own and operate three restaurants in both Shanghai and Singapore ( Esquina and Keong Saik Snacks). A further restaurant in Hong Kong- 22 Ships- is operated with a local Hong Kong partner.

The concept for POLLEN takes its lead from the uber-popular Pollen Street Social in London- serving the inventive, modern European cuisine for which Chef Director Jason Atherton has been widely acclaimed ( Pollen Street Social garnered a Michelin star within its first year of operation).  The contemporary dining spaces at POLLEN exude a sense of deformalised fine dining, with an under-stated, elegant decor set amid the relaxing backdrop of the verdant gardens of the Flower Dome setting. POLLEN occupies a double level space- with the main dining room on the lower level, and a casual “outdoor” terrace bistro and wine bar on the upper level. One of the signature concepts from London adopted at POLLEN is the Dessert Bar- a nine metre counter where guests are invited to take a seat after main courses and enjoy an interactive dessert “experience”  with the team of pastry chefs behind the counter.

Heading up the stellar culinary team at POLLEN are Chef Director Jason Atherton, Executive Chef Colin Clague, and Executive Pastry Chef Andres Lara.  A number of the signature dishes from Pollen Street Social appear on the POLLEN a la carte menu – exemplifying Jason Atherton’s creative culinary achievements- and blending harmoniously with the concept for POLLEN of a Mediterranean influenced, modern European cuisine- with some emphasis on fresh seafood dishes. Beautifully plated dishes entice diners with intriguing combinations of tastes and textures- showcasing both the finely executed cooking techniques, and inventive flair and artistry of the culinary team. Highlights from the menu include the Starters: Trip to Japan 2012- scallop sashimi, baby gem wasabi, sea urchin; and Fallow Deer Tartare- pickled and salt-baked beetroot, smoked vinaigrette. Selected signature Main courses include Roasted Sea Bream- with cabaneros, fennel, and “bouillabaisse” ; and the Roasted Lamb Loin- braised shoulder, Savoy cabbage, roasted onion puree.

At the Dessert Bar, sweet temptations include Japanese Green Tea with Raspberry Sorbet and Yoghurt Mousse; and “Tatin”- candied apple ice cream, caramelized puff pastry. Each dish on the Dessert menu comes with a suggested wine pairing- served by the glass. And at the upper level “outdoor”  Bistro- a separate menu of Bar Snacks are served all day- including Half dozen “Fine de Claire” oysters with shallot vinegar; Roasted beetroot salad, goat’s cheese, pomegranate, mint; and Pollen beef burger, pickled vegetables, bacon, chilli, tomato relish.

Additional special menus include a Vegetarian Menu; Set Lunch Menu ( 3 courses for S$55++); and the sumptuous seven course Dinner Tasting Menu priced at S190++.

POLLEN opens daily in the main dining room for lunch between 12 pm and 2:30 pm, with dinner from 6 pm to 10 pm; and daily between 12 pm and 9 pm at the upper level Bistro.

POLLEN “Indoor” Dining Room

By day the main “indoor” dining room is suffused with natural sunlight streaming through the glass dome. The interior features an “earth tone” palette that melds harmoniously with the greenery of the surrounding garden beds.

Looking across the main dining room floor space- the solid dark timber communal table exerts a bold presence in the heart of the room.

Over-size framed mirrors on internal walls reflect gardens views into the interior of the dining room.

Garden beds separate the dining tables from the glass and steel outer shell of the Flower Dome.

Simple uncluttered table settings are highlighted by the show plates featuring various botanical illustrations.

A large corner section of the dining room floor is dedicated to the Dessert Bar- where diners are encouraged to take a seat at the counter for a unique dessert “experience”.

At nine metres long, the Dessert Bar comfortably seats twelve patrons as they watch the pastry team craft patisserie in the open preparation area.

Selected highlights from the A La Carte menu

Butter-poached lobster salad, tomato tartare, wild fennel, tomato water.

Roasted Brittany cod, cauliflower cheese puree, clam chowder, cauliflower and seaweed salt.

Roasted suckling pig, apple puree, red cabbage and crispy pork skin.

Highlights from the Dessert Bar

PB&J – Peanut butter (& jelly) and blueberry sorbet.

Crispy and burnt lemon meringue with cucumber sorbet.

(L) Pollen Magnum Bars;  (R) Petit fours selection

Upper level “Outdoor” Terrace & Sommelier Bar

Occupying an open space within the massive glass dome structure, the upper level terrace of POLLEN evokes a chic Mediterranean style with burnt-orange terracotta tiles, elegant black wrought iron tables and chairs, and verdant gardens.

(L) The soaring towers of the iconic Marina Bay Sands dominate the views to one end.
(R)  Casual, yet elegant table settings on the terrace.

A unique feature of the upper terrace is it’s seven metre long Sommelier Bar – where guests are served wines directly from the well-stocked glass fronted cellars.

The glass dome bathes the terrace in the bright tropical sunlight during the day- however the micro-climate of the air-conditioned Flower Dome is set to a pleasant, crisp and dry range typical of the Mediterranean coast- in the low 20′s C – and cooling off in the evenings into the teens.

POLLEN-  Singapore

Address: Flower Dome, Gardens by the Bay, 18 Marina Gardens Drive # 01-09. Singapore 018953
MRT:  Bayfront station- exit B, or exclusive buggy service from arrivals plaza drop off
Reservations: +65. 6604 9988
Website:      www.pollen.com.sg
Facebook Page:  www.facebook.com/PollenSingapore
Opening hours:   
Main Dining Room- Daily
Lunch  12:00 pm ~ 2:30 pm
Dinner  6:00 pm ~ 10:00 pm
Upper level – Pollen Bistro – Daily 12:00 pm ~ 9:00 pm 
Dress code:  Smart casual in dining room

See also review articles on other Jason Atherton restaurants in Singapore- ESQUINA and KEONG SAIK SNACKS.

Have you been to POLLEN in Singapore?
You can vote your rating below- or share your comments.

Latest Asia-Bars Newsletter with highlighted Events & Promotions for April 22nd – May 6th, 2013

Click here to view the complete Newsletter

Blending traditional and contemporary elements of both Asian and  British casual cafe cultures, KEONG SAIK SNACKS is the most recent dining concept emanating from the successful collaboration between creative local Singaporean restaurateur and hotelier Loh Lik Peng, and UK celebrity chef Jason Atherton. After the opening of ESQUINA ( in the same neighbourhood) in late 2011, and POLLEN at the Gardens by the Bay complex in June 2012, the pair turned their attention to creating an unassuming, casual all-day eatery, cheerfully serving  well-executed cosmopolitan comfort foods at very approachable prices. Locating the cafe within a row of gorgeously restored shop house terraces on Keong Saik Road, in an increasingly fashionable corner of Singapore’s Chinatown district, Keong Saik Snacks was launched in September 2012.

Standing unobtrusively within the colorful street front facade of the terrace, only a pair of small round tables standing on the pavement of the covered walkway (and very minimalist lettering on the facade) provide a clue to what lies inside the doorway. Entering the interior reveals an open-plan cafe furnished with simple, utilitarian style blond wood cafe tables and chairs standing on polished warm timber flooring. The white walls and ceiling provide the compact space with a bright and breezy daytime mood, with sections of distressed brickwork, aged steel mesh shelving and an eclectic assortment of antique metal lamps contributing to an industrial-chic style. The design highlight of the interior is the striking, copper sheathed bar counter that separates the cafe tables from the open kitchen at the rear.  Seating capacity at Keong Siak Snacks tops out at 30 patrons.

Crafting the compact menu of only 15 dishes, Culinary Director Jason Atherton referenced the familiar comfort foods that can be found in the quintessential British snack bars and cafes, and blended these with some Asian-inflected ingredients and flavours to create an appealing selection of uncomplicated, modern cafe cuisine that perfectly suits the social dining zeitgeist of modern Singapore. The kitchen is under the direction of Executive Chef Andrew Walsh, who also heads up the culinary team at sibling establishment- Esquina- just 100 metres up the road. Prices have been kept in the accessible range for an unpretentious every-day style of casual eating- further enhanced by the no reservations policy. Beverages served include coffees and teas, plus a concise selection of well-chosen wines and international beers.

Some stand-out dishes include Beer-battered Fish & Oysters, Mushy Peas- a twist on the classic British fish ‘n chips; Grilled Bone Marrow & Ox Cheek, London Gentleman’s Relish & Toasted Sourdough; and Grilled Whole Canadian Lobster, Lemon Garlic Parsley & Butter, Fries & Salad. A handful of Desserts round out the menu- including Banana Cake with Caramel Mousse and Selection of Classic & Modern Home-made Ice Cream Flavours.

Keong Saik Snacks is open daily from 12:00 pm, offering a welcoming, friendly service to casual diners all day. The Weekend Punch Brunch promotion recently launched features a special menu of global comfort foods and desserts, served alongside the regular a la carte menu.  Classic breakfast dishes such as Scrambled Eggs with Sourdough Toast, crispy bacon and grilled tomato topped with the unique twist of mushroom ketchup, are complimented with three specially crafted cocktails- served as punches for sharing- including the house version of the classic Bloody Mary- aptly named Red Light Mary- the concoction is a mixture of four-pepper vodka, fresh tomato juice and a home-made dijon-pickled Bloody Mary mix.

And an intriguing neighbour to Keong Saik Snacks is the ultra-hip, authentic speakeasy style bar- The Library. Under the same management, The Library specialises in authentic Prohibition-era style cocktails in a dimly lighted, reclusive bar and lounge. For those in the know- or sleuths that successfully locate the entrance- a regularly updated password is then required to gain entry. Staff at Keong Saik Snacks have been rumored to provide select patrons with some clues…

Interior of Keong Saik Snacks

The cafe interior- with open kitchen behind the retro-styled copper sheaved bar counter. Simple utilitarian blond timber tables and chairs, and low timber stools stand on the polished warm timber flooring. Distressed wall finishes contribute to the industrial-chic styling.

The kitchen team work in close proximity to the cafe patrons- offering an interactive engagement with guests.

The dramatic copper sheaved and riveted bar counter, with individual antique lamps for each diner, separates the open kitchen from the cafe tables.  Overhead shelves of rusted steel mesh hold crockery and kitchen supplies.

Shelving on one wall of the compact cafe interior displays old photographs of the streetscape and  other antique paraphernalia. A comfortable red banquette extends across the side wall. The total seating capacity of KSS is 30 patrons.

Selections from the Keong Saik Snacks menu

D-I-Y Tuna Tartare- diced raw tuna , various condiments including roasted sesame seeds, soya sauce, chopped chives, lime, cilantro and Japanese sauce. (S$17)

Jason’s Very Hot Dog- with Chorizo & Avocado, Green Chilli & Cheese. (S$15)

Toasted Serrano Ham & Manchego Cheese Toasties, Saffron Aioli. (S$17)

Doughnuts with Cinnamon-  with vanilla / caramel chantilly. (S$10)

Keong Saik Snacks – contemporary British bistro, Singapore

Address:  49 Keong Saik, Chinatown. Singapore 089153
MRT station:   EW16/NE3 Outram Park
Reservations: +65. 6221 8338
Website:    www.keongsaiksnacks.com
Facebook Page:   www.facebook.com/KeongSaikSnacks
Opening Hours:
Daily      12:00 pm ~ 11:00 pm 
Weekend Punch Brunch- Saturdays, Sundays and Public Holidays     11:00 am ~ 4:00 pm

Have you been to Keong Saik Snacks?
You can share a comment, or vote your star rating.

Stylish waterfront restaurant serving modern coastal cuisine- complemented by refreshing bespoke cocktails.  

Taking the seafood dining experience up a notch or two in Singapore, the recently opened (late 2012) The Pelican Seafood Bar & Grill occupies a prime space within the One Fullerton complex on the waterfront of Singapore’s Marina Bay. Combining a large outdoor dining terrace with a more intimately scaled indoor dining room and bar that exude an understated contemporary chic, The Pelican entices with a modern seafood cuisine that is grounded on the classic East Coast American grill technique- simple, uncomplicated cooking and presentation that enhances the flavour of premium quality fresh seafood. Also an attractive destination for refreshing drinks and lounging, the boldly handsome bar at The Pelican serves up a masterfully curated list of bespoke cocktails that harmonise perfectly with the seafood dishes, or are equally agreeable as refreshing beverages for after-work drinks or post-dinner libations.

The Pelican was developed by the dynamic local hospitality group- The Big Idea- whose other successful restaurant concepts include Kinki at the nearby Customs House, and also Fat Cow, Bedrock Bar & Grill, and Marmalade Pantry. The culinary team behind The Pelican is helmed by Group Executive Chef Dan Segall- an American chef hailing from Boston with wide international experience- and restaurant Head Chef Isaac Tan who previously had launched the Bedrock Bar & Grill. The drinks program has been crafted by Richard Gilliam, who recently joined as Group Beverage Manager, and is highly respected within the local bar industry having won the title of Diageo World Class Bartender for Singapore & Malaysia in 2010.

The Pelican serves lunch on weekdays only- from 12 pm- with last order at 2:30 pm, ( including a Weekday Set Lunch Menu at $35++ for three courses)  and dinner Monday to Saturday, from 5 pm with last order at 10:30 pm. The indoor dining space has comfortably spaced seating for 70 guests, and the outdoor terrace seats around 90 under the large canvas awnings. The weekday “Jolly Roger Happy Hour” promotion make The Pelican an attractive after-work drinks destination for the nearby city office workers; and the recently introduced Pelican Supperclub Saturday Sessions- held every Saturday night from 10 pm to 2 am features four different DJ collectives playing a range of house music genres, and special drinks promotions.

Indoor Dining Room & Bar

The entrance to The Pelican features vintage nautical-themed objects.

Comfortable curved red leather booth settings are arranged back-to-back down the centre of the attractively stylish main dining room. Custom designed over-sized acrylic seahorse art pieces in hot pink mounted onto the walls add a whimsical touch to the contemporary decor.

Shimmering copper tiles highlight the end wall and recessed ceiling overhead. Contemporary copper lamp fixtures suspend globular lights over individual tables.

The contemporary elegance of the main dining space-  with red leather upholstered banquette and booth seating contrasting with dark timber flooring and white paneled walls. A separate raised section to one side of the room offers a semi-private  space for small groups.

A series of large red leather booth settings feature on the slightly raised section of the main room.

The impressive “L” shaped bar- crafted from an elegant combination of white French paneling and solid white marble counter top.

Outdoor Dining on Marina Bay waterfront

Polished teak  bench tables, matched with woven wicker chairs highlight the outdoor terrace section that seats around 90 guests.

The extensive outdoor terrace is sheltered by a permanent canvas awning and enjoys wonderful panoramic views across the Marina Bay waterfront. 

The attractive Marina Bay waterfront promenade extends in front of The Pelican providing a relaxing garden outlook across Marina Bay.

Copper framed doors and windows reference the nautical theme- as do the quirky door handles fashioned from antique valve handles.

Selections from the seafood cuisine

Fresh seafood, responsibly sourced from global fisheries, is at the core of the culinary concept at The Pelican. The well-formed one page menu features selections of  dishes designed for sharing- and Chef Isaac Tan and his team turn out simple, well executed dishes including the Small Plates appetizers (also served as part of a Bar Snacks Menu) with items such as The Pelican Potted Prawns- flavoured with Pernod, pimento peppers and served with pumpernickel bread; and Rhode Island Fried Squid- lightly battered and served with green olives, capers and banana peppers. The sumptuous The Pelican Platter is the standout offering on the menu- perfect for sharing. Other highlights from the kitchen include The Daily Catch- the freshest deep ocean fishes sourced daily and cooked either on the signature wood-fire grill, or with special techniques such as “whole salt-roasted”. A number of non-seafood options are also available from the wood fire grill- including Sea-Brined Baby Chicken and Angus Beef Ribeye Cap with whiskey mustard.

The Pelican Platter- daily selection of raw oyster & clams, steamed whole lobster, crab & prawns,  and marinated conch salad.

Cod’s Tongue Casserole- pieces of cod cooked with roasted garlic and pork scratchings.

Skate Wing Chop- burnt lemon butter & Old Bay Fries. From the Wood-fire Grill.

Signature Cocktail highlights

The beverage program at The Pelican is highlighted by an enticing assemblage of around 20 bespoke “house” Pelican Cocktails that draw their inspiration from maritime traditions, featuring Latin spirits such as rum and cacha, plus gin and vodka. Liberal use of fresh tropical fruits and herbs ensure the concoctions are both flavoursome and refreshing. Headlining the cocktail selections are the Mojitos- with a selection of 10 varieties including the classic Cuban with lime, and others made with fresh fruits such as  passion fruit, lychee, pineapple, peach, blood orange, raspberry and kiwi. Massive crystal bowls are utilised for the Pelican Punches- bold concoctions for sharing- the classic Fish House Punch is based on a vintage recipe with Cognac, Venezuelan rum, apricot liqueur, lemon and selected teas.

Cosmopelican- Fruit tea infused Ketel One Vodka, rosemary infused Cointreau, Ocean Spray Cranberry, lime.

Mojito- the original- Bacardi, mint, lime, sugar, fruit. The Pelican Bar serves 10 varieties of Mojito including passion fruit, lychee, pineapple, peach, blood orange, raspberry and kiwi.

Pelicillin- Talisker Single Malt Whisky, Drambuie, lemon, falernum, passionfruit, nori. Pelican signature cocktail.

THE PELICAN- Seafood Bar & Grill- Singapore

Address:   #01 -01, One Fullerton,  1 Fullerton Road, Singapore. 049213
MTR:    Raffles Place MRT
Reservations: + 65. 6438 0400
Website:    www.thepelican.com.sg
Facebook Page:  www.facebook.com/THEPELICANSG
Opening Hours:
Monday to Friday  12:00 pm ~ 1:00 am  Lunch from 12 pm to 3 pm; and Dinner from 5 pm to 11 pm.
Saturday               5:00 pm ~ 1:00 am   Dinner only.
Sunday                 Closed

Promotions: 
“Jolly Roger” Happy Hour 5:00 pm ~ 8:00 pm . 1-for-1 on house red and white wines, spirits, and Hoegaarden beer on draft.

Pelican Supperclub Saturday sessions- every Saturday night from 10 pm to 2 am with four different DJ collectives playing a range of house music genres. Special deals on bottles of Veuve Cliquot, and Glenmorangie or Belvedere. Bucket of 5 Carlsberg at $35++

Have you been to THE PELICAN Seafood Bar & Grill at One Fullerton, Singapore?
You can vote your rating below- or share a comment in box provided.

Innovative Modern Spanish tapas cuisine from Michelin starred UK chef Jason Atherton- served in restored colonial shophouse setting

ESQUINA is a zesty, modern tapas bar and restaurant in Singapore that takes its inspiration from the neighborhood tapas bars found throughout Spain- typically small establishments serving simple dishes for sharing in a convivial, social atmosphere. Launched in late 2011, the well-credentialed Esquina is the result of a serendipitous collaboration between acclaimed local Singaporean hotelier and restaurateur Loh Lik Peng’s Unlisted Collections group, and Michelin starred UK chef- Jason Atherton (a protégé of Ferran Adrià and Gordon Ramsay)- whose London flagship restaurant- Pollen Street Social- garnered a Michelin star within its first year of operation. At Esquina, Culinary Director Jason Atherton, has created a modern version of traditional Spanish tapas cuisine- combining classic tapas dishes with his own signature dishes that embrace elements of cross-cultural influences. Esquina represents the cutting-edge of a refreshing, accessible concept of fine dining- where “Michelin” quality cuisine is served at approachable prices in a vibrant, casual setting.

An intimately proportioned space, strong on character, with seating for only 19 diners (plus some standing room inside and outside), and a No Reservations and No Service charge, Esquina (Spanish for “the corner”) deftly channels the charming neighborhood / social dining style of a typical Spanish tapas bar. Located within a restored colonial era shophouse in a newly fashionable area of the Chinatown precinct of Singapore, Esquina has attained a considerable popularity within the Singaporean restaurant scene, and has been the recipient of local and international critical acclaim. The relaxed and engaging attitude of both the serving staff and culinary team encourages a vibrant interaction with diners, and offers an enticingly sociable format of dining, where people just drop in for a quick meal and drink before moving on elsewhere. Just as in Spain.

The culinary team at Esquina is led by Executive Chef Andrew Walsh and Sous Chef John Robert Cardwell- executing the compact menu (printed onto the paper place mats- a hallmark at other Atherton restaurants in Asia) with an exquisite attention to detail and presentation, and soundly grounded in contemporary cooking techniques. The sharply focused a la carte menu is structured around several categories- “Para Picar”- literally “for the table”- feature a selection of small plates of traditional appetisers such Ham Croquettes; Marinated Olives; and Roasted Padron Pepper, chilli, garlic, salt. Other categories comprise selections under- “Meat”; “Seafood”; “Eggs”; “Vegetables” and “Desserts”. Standout signature dishes include Scallop Ceviche, radish salsa, soya & yuzu ponzu; Iberico Pork & foie gras burger; Baked Bone Marrow & Lobster, lemon olive oil puree, parsley salad; and Miso Grilled Mackerel, wasabi avocado, lime & cucumber relish. The prices for dishes range from S$7 to S$30+, with most Meat and Seafood dishes priced in the mid-high S$20′s.

Highlights from the Dessert selections include interpretations of both Asian and Western comfort dishes- such as the Cookies & Cream, condensed milk ice cream, air chocolate, choc chip cookie; Japanese Green Tea cake, calamansi curd, fennel seed ice cream, sake blueberries; and Chocolate Tea Ice Cream, sponge sacher, pickled blackberries, hazelnut praline.

Esquina has recently introduced a three course Set Lunch Menu (weekdays only) based on weekly fresh produce, with a choice from starters, main course and dessert- attractively priced at S$39. A Chef’s Tasting Menu is a good way to sample the full repertoire of the culinary team- consisting of 10-courses showcasing Esquina’s signature dishes (priced at S$95).

The beverage selection includes Spanish beers and sherries, plus an expertly curated wine list compiled by the sommelier of Pollen Street Social in London. The signature Sangria is topped with a sangria foam- showcasing an element of molecular culinary technique.

Esquina is open daily- except Sundays- serving lunch from 12:00 pm on weekdays only, and dinner from 6:00 pm. With a No reservations policy, and seating limited to 19 guests, some waiting can be anticipated, particularly in the evenings. But with drinks served to waiting patrons, a social buzz ensues, and waiting blends comfortably into the overall experience.

ESQUINA Interior

The compact and narrow interior space of ESQUINA features an open kitchen and counter-top dining. The decor includes an eclectic collection of antique lamps and light fittings, vintage metal advertising signs, and seating on metal bar stools specially designed by a group of UK artists, crafted from recycled tractor seats.

The communal bar counter and kitchen exudes a contemporary industrial-chic style.

The culinary team at work behind the counter. Chalkboards list the Set Lunch Menu and specials.

A long stainless steel-topped counter seats 12 diners- seated facing across the counter to the open kitchen area. Behind glass is the seafood counter displaying  the fresh fish of the day on a bed of ice. 

Additional small tables are placed on the covered five foot walkways outside- good either just for drinks while waiting for a seat at the counter inside, or for casual outdoor dining.

Selections from the ESQUINA menu

Sea Urchin & Crab Bisque- with sea grapes and herring roe.

Spanish Breakfast- Slow-cooked egg, bravas sauce, potato & crispy iberico. Signature dish.

Scallop Ceviche- radish salsa, soya & yuzu ponzu. Signature dish. 

Marinated Beetroot Salad- honeycomb burrata, pine nut crumble.

ESQUINA signature sangria-  topped with a sangria foam.

Wine by the glass selections include house wines from Jason Atherton’s London flagship restaurant- the Michelin starred Pollen Street Social.

ESQUINA – modern tapas bar, Singapore

Address:  16 Jiak Chuan Road, Chinatown. Singapore 089267
MRT station:   EW16/NE3 Outram Park
Reservations: +65. 6222 1616
Website:      www.esquina.com.sg
Facebook Page:  www.facebook.com/EsquinaTapasBar

Opening Hours:
Monday to Friday    Lunch 12:00 pm ~ 2:30 pm / Dinner 6:00 pm ~ 10:30 pm
Saturday                      Dinner only              6:00 pm ~ 10:30 pm
Sunday                         Closed

See also review of Jason Atherton’s 22 Ships modern tapas bar in Hong Kong.

Have you been to ESQUINA?
You can share a comment, or vote your star rating.

Renowned Chinese photographer Chen Man to hold exhibition at The Metropolitan by COMO, Bangkok

Pop-up Gallery space within the Met Bar from April 25th to May 31st

Seminal art and fashion photographer Chen Man will showcase her unique vision at the iconic Met Bar.

The exhibition, taking place from April 25th to May 31st 2013, will be on display in a specially commissioned pop-up gallery space within the hotel’s iconic Met Bar. Artwork by Chen Man will also be on display in one of the hotel’s exclusive Penthouse Suites, allowing guests to enjoy Chen Man’s work in the privacy of their own room.

The themes of her work have inspired a special Chen Man Afternoon Tea, cocktails and canapés, which includes a refreshing ‘iced lychee, ginger and silver moon tea’, ‘pickled cucumber, shiitake mushroom and lily bud steamed buns’, ‘Chinese green tea brûlées’, ‘bamboo, red bean and sesame cupcakes’, and ‘Jasmine flower-scented mango and sticky rice parcels’. All will be available in the Met Bar or as part of the in-room service in the Penthouse Suite.

A graduate of the Central Academy of Fine Arts in Beijing, Chen Man is China’s leading fashion photographer whose distinctive vision of feminine beauty and power has placed her among the image-makers of choice for  luxury brands like Celine, Versace, Adidas, Chanel, MAC and Mercedes. Her work, considered defining of modern China, appears regularly in Chinese Vogue, Elle, and Harper’s Bazaar.

The exhibition will be free to guests at the hotel and customers at the Met Bar. An overnight stay in the Chen Man Penthouse Suite will cost from THB 20,000

Met Bar at The Metropolitan by COMO, Bangkok

Address:  The Metropolitan by COMO, Bangkok, 27 South Sathorn Road, Sathorn, Bangkok 10210. Thailand
Reservations: +66.2.625 3366
Website:   www.comohotels.com/metropolitanbangkok/wellbeing
Facebook:  www.facebook.com/COMOHotelsandResorts
Opening Hours:  Daily 4:00 pm ~ 1:00 am

See also review articles on the iconic Met Bar, the famous nahm Thai restaurant, and glow restaurant at The Metropolitan Bangkok.

Have you been to Met Bar at The Metropolitan by COMO, Bangkok?
You can vote your rating below- or share a comment.

Embracing the revival in popularity of premium gin- Hong Kong’s first specialist gin bar

Celebrating the revitalised appreciation of premium gins in recent years among the global cocktail community, the team behind several of Hong Kong’s cutting edge cocktail establishments have opened the city’s first specialist gin bar in February this year. ORIGIN enjoys a strong pedigree- with sibling establishments the specialist whisky bar Angel’s Share, and molecular mixology den, Quinary, and serves up a stellar cocktail experience to discerning cocktail enthusiasts. With probably the largest selection in town of premium and micro-distilled artisan gins, Origin has an enticing drinks program combining both the classic gin cocktails originating from the Prohibition era, and modern concoctions created by local master mixologist Antonio Lai.

Occupying a street level space on the burgeoning nightlife strip of Wyndham Street in Central, Origin blends a contemporary chic style with some eclectic references to both the historical British connection with gin, and the speakeasy bars of the 1920′s, to create a comfortable atmosphere for relaxation, conversations and spectacular libations.

After the massive popularity of vodkas over the last couple of decades as the white spirit of choice for cocktails, a new generation of bartenders in cocktail hot spots, led by London and New York, have re-discovered the classic gin-based cocktails of the Prohibition era, and taking the smooth finish and richly complex botanical flavors available from the current premium gins, created modern re-interpretations of the classic cocktails, and a host of totally new styles of mixed drinks. For the drinks program at Origin, founding partner Antonio Lai has  drawn on his considerable knowledge of molecular mixology techniques to create his own range of house-infused flavored gins, which are then used as the base spirit for both his interpretations of classic gin cocktails, and his own outstanding signature drinks. A “laboratory” section at the far end of the bar features modern processing equipment for micro-batch redistilling of various botanicals and flavors into a base of Beefeater Gin. Currently the selection of twelve house-infused flavors include a number with an Asian-influence such as lemongrass and basil, and others include grapefruit, cucumber, raspberry and lime.

Stand-out drinks from the Origin Signature Cocktails include the Classic Earl Grey Martini- slow cooked Earl Grey Tea,  Beefeater gin, Cointreau, egg white, lemon juice;  Aviation Extra- combining Beefeater gin, maraschino liqueur, crème de violette, lemon juice & homemade extra dry bitters; and Barrel Aged Negroni- 3 months ex-bourbon barrel aged Beefeater gin, Martini Rosso & Campari.   A well-crafted of classic gin cocktails includes Clover Club;  Martinez;  Vesper and French 75; and Gin & Tonic fans will find eight different versions to select from.  The beverages at Origin are not limited exclusively to gin-based drinks- vodka, rum and whisky based classic cocktails can also be requested from the bartenders. Wines and other beverages are available.

Origin is open Monday to Saturday from 5 pm to 3 am, and with its close proximity to the vibrant nightlife and dining venues of the SOHO area, makes it an attractive proposition for unwinding with some after-work / pre-dinner drinks, or as a relaxing venue to enjoy late night libations in a laid-back lounge atmosphere.

Inside ORIGIN

Metal mesh screens enclose the bar area- referencing the Speakeasy era of American bars when many gin cocktails originated. Gleaming brass bar stools are upholstered with a contemporary tartan fabric- adding an element of “Britishness” to the decor.

The long narrow space is made more spacious with its high ceilings and uncluttered decor.

Twelve house-infused flavors of Beefeater Gin are showcased on the back bar shelving.

Wallpaper featuring images of vintage English postage stamps covers the wall facing the bar counter.

A wall of recycled timber planks- adorned with antique cocktail equipment- stands on top of an old enamel bathtub- and separates the bar area from the rear washrooms behind.

Recipes for the cocktails are written out on the blackboards, and on the glass-fronted refrigerators behind the bar.

Rotary evaporator for re-distilling unique botanical flavours into the gin. A water-bath and vacuum are used to slow cook the infusions.

Signature Gin Cocktails

Super Lemon- slow cooked lemon gin, lemon sorbet topped with soda

Green Hornet- redistilled pandan gin, homemade pandan syrup, with lemon juice and soda water

Basil Smash- basil redistilled gin, egg white, simple syrup, dash of basil bitters.

ORIGIN G & T- Lemongrass infused Beefeater Gin, tonic water, lime. Garnish with lemongrass.

ORI♦GIN Bar- specialist gin bar in Hong Kong

Address: G/F Winning Centre, 48 Wyndham Street. Central. Hong Kong
MTR:   Central station – Exit D1 –  5 minutes walk.
Enquiries: + 852. 2668 5229
Facebook Page:   www.facebook.com/originhk
Website:     www.originbar.hk
Opening hours:  
Monday to Saturday   5:00 pm ~ 03:00 am
Sundays                  Closed

Have you been to ORIGIN in Hong Kong?
You can vote your rating below- or share a comment.

Close Up Philippines Presents:

The CLOSE UP SUMMER SOLSTICE

APRIL 27, 2013 @ the Mall of Asia CONCERT GROUNDS

A 12-hour music festival that will jumpstart the summer season!

Featuring local bands + these international artists:

Jump Smokers
Apster
Dev
Cobra Starship
Cedric Gervais
Alex Gaudino

AND

Afrojack

LIMITED VIP TABLES AVAILABLE
For reservations, call 0917.550.8888

Hurry and reserve tables now.. Before it’s too late!

REPUBLIQ

Address: Second Level, Newport Mall, Resorts World Manila, 1309 Pasay City. Philippines
Reservations: +63.917.550 8888
Reservations email: reservations@republiqclub.com
Parking: Valet parking

Opening Hours & theme nights:

Wednesday  ”THE WILD”   9:30pm ~ 5:30am
Friday        ”SOIREE”        9:30pm ~ 5:30am
Saturday “PURE” 9:30pm ~ 5:30am

Facebook Page:  www.facebook.com/REPUBLIQ.CLUB  
Twitter: @REPUBLIQ_
Website: republiqclub.com/

See also- review article here

Have you been to REPUBLIQ?
You can vote your rating below- or add a review or comments in box provided.

Creative multi-sensory cocktails from Hong Kong’s leading exponents of molecular mixology

Quinary opened in the mega-popular SOHO district of Hong Kong in mid 2012, aiming to take the traditional bartender’s art of cocktail creation firmly into the 21st Century by taking inspiration from the cutting-edge trend of molecular mixology to create an exciting new drinking experience for an increasingly discerning and knowledgeable local clientele. Evoking considerable buzz within the Hong Kong bar scene, Quinary has garnered a successful niche in the ultra-competitive bar industry, and attracts a steady crowd of appreciative customers.  The result of a collaboration between the owner of the nearby Tastings Wine Bar- Charlene Dawes, and celebrated local mixologist- Antonio Lai, Quinary enjoys a winning combination of truly extraordinary inventive cocktails- served in a bar environment of sophisticated industrial-chic decor and subdued lighting that reference elements of a “speakeasy” style establishment.

Acknowledged as being at the forefront of the evolving molecular mixology trend, Antonio Lai has developed his own “multi-sensory” approach to the crafting of cocktails- creating a process that engages all five of the customer’s senses- taste, aroma, texture, visual and sound (the bar takes its name from the numeral system based on five).  Utilising the food-science techniques first employed at the famous El Bulli restaurant to deconstruct the elements of a dish to create a new style of cuisine, the cocktails at Quinary also undergo an innovative process of both deconstruction and re-interpretation- with  the addition of carefully selected new ingredients to harmoniously blend with the original cocktail recipe to create the multi-sensory experience. At the front corner section of the bar, the modern laboratory equipment is showcased behind a black mesh industrial-style screen. Impressive equipment includes the digitally controlled rotary evaporator that infuses and redistills the base spirits, and a centrifuge for combining ingredients and flavor combinations. Standout signature cocktails on the Quinary drinks list include- OOLONG TEA COLLINS- slow cooked home made Oolong tea cordial with Absolut Vodka and soda on rocks; EARL GREY CAVIAR MARTINI- mixture of sweet & sour, Cointreau, Absolut vodka, elderflower syrup topped with earl grey caviar and air; and QUINARY BLOODY MARY- re-distilled Absolut wasabi vodka using the rotary evaporator, home-made bloody mary mix, tomato juice, spicy with a kick.

For the more adventurous cocktail enthusiast looking for something beyond the classic tastes of a martini or mojito, the inventive creations at Quinary will certainly push the boundaries of their drinking experiences- and entice with well-balanced, flavorsome drinks. And the prices are pleasantly approachable- most drinks are in the range of HK$100 – 140. For those looking for something other than a cocktail, Quinary also has a well-stocked bar of premium spirits and whiskys, plus a good selection of premium champagnes and wines. Table bookings are recommended- especially for weekend nights.

Inside Quinary

Lounge section at the front of Quinary- luxurious leather sofas and armchairs combine with unpolished concrete floors to create a sophisticated style of industrial-chic.

The bar counter spans one side of the room- with raised leather banquette and high table settings extending along the facing wall.

The front lounge section of Quinary- viewed from the bar.

Antique cocktail-related paraphernalia and reference books locked inside steel mesh fronted cabinets.

Quinary Bartenders Choice- selected molecular cocktails

Earl Grey Caviar Martini- Old school Multi-sensory mixology method, Earl Grey Tea caviar and Air, fresh cucumber, lemon, lime, apple juice,  Absolut Citron, Elderflower syrup and Cointreau.

The Cure- Beefeater 24, Yellow Chartreuse, Elderflower syrup, lemon juice, egg white. Finished with a star anise and seasoned orange peel, adding a touch of Asian spice.

Old Ironsides- Sailor Jerry Spiced Rum, Martell VSOP, caramel syrup, lemon juice, orange juice, egg white. Topped with homemade vanilla chocolate sugar.

 

Roselle- Beefeater Gin, Hibiscus Sabdariffa syrup, lemon juice, egg white.

 

The Black Pearl-  Scotch Whisky with a fruity blend of Italian vermouth and Chambord Black Raspberry liqueur, drops of historic Peychaud’s and Angostura bitters, and infused with a sweet/sour umami smoke. 

 

 

 

Quinary- innovative cocktail bar in Hong Kong

Address: G/F, 56 -58 Hollywood Road, Central. Hong Kong
MTR:   Central station – Exit D1 –  10 minutes walk.
Enquiries: + 852. 2851 3223
Facebook Page:   www.facebook.com/QUINARY
Website:     www.quinary.hk/
Opening hours:  
Monday to Saturday   5:00 pm ~ 01:00 am
Sundays                  Closed

Have you been to Quinary in Hong Kong?
You can vote your rating below- or share a comment.

Modern Latin-American influenced sharing cuisine served in bright, engaging, yet relaxed setting

Following on from the success of their first Hong Kong restaurant- the acclaimed Madam Sixty Ate in Wanchai-  husband-and-wife team, and founders of Woolly Pig Concepts, Chris Woodyard and Bronwyn Cheung, have re-focused their creative talent on a new dining concept with the recent opening of Sal Curioso. Located in a second floor space overlooking Wyndham Street in the heart of the popular dining and nightlife district behind the Central office district, Sal Curioso is a modern dining and cocktail concept serving a menu inspired by the sharing cuisines of the Latin cultures of Spain, South America and Mexico. An attractive interior decor features an eclectic, contemporary approach to furnishing, overlaid on a restrained industrial-chic template of polished concrete floors and ceilings, exposed ducts and beams, stainless steel kitchen and full height glass facade, creating an engaging space conducive to relaxed, social dining.

Sal Curioso takes its name from an eponymous persona – and represents a further iteration of the whimsical, personality-construct theme originally conceived for Madam Sixty Ate. In this instance, Sal Curioso is said to be an eccentric Spanish gentleman traveler of uncommon inventiveness, with a passion for fine cuisine. The theme is expressed throughout the dining experience at Sal Curioso- from the eclectic decor, to the graphic design of the menus, and the graphic illustrations on wall spaces.

Menu selections at Sal Curioso are as eclectic as the furnishings- reflecting a broad cross-pollination of various Latin American cuisines. Dishes are assembled under several categories- “Snacks & Tapas Inspired” feature items such as the Mediterranean influenced Sardine Salad- soused sardine fillets, three red peppers, smoked bacon, shaved potato and tapenade;  and the favorite Latin American street food dish of Choripan- a chorizo and red pepper sandwich. The “Apertivos” selections include a Peruvian style Kingfish Ceviche- raw and seared yellowtail kingfish with habanero pickle and tequila cumquats; and the Caribbean dish of Jambalaya- a combination of saffron rice bomba rice, 5 seafoods, suckling pork, chorizo, celery, pepper and onions. And for “Mains”- the options range from Grilled Meats such as grain fed Australian beef, and Dutch baby pork ribs, to the Buttermilk Fried Chicken- served with corn fritters; and the Biscay Marmitako- a casserole of seared tuna, chorizo, squid, mussels, peppers and potato. Desserts or “Sweet Endings” offer a concise selection including the Glassed Key Lime Pie- served with lime marmalade, coconut sorbet and biscuits; and the Fried Leche Bread Pudding- chili chocolate fudge, chocolate rosemary ice cream, soil and bourbon marshmallows.

Enticing beverages are a specialty at Sal Curioso’s handsome cocktail bar. Only “serious” beers are served- with a list of  flavorsome craft beers from America and Australia, and premium Estrella draft beer from Spain. Cocktails are equally engaging, with both signature creations made from house infusions, and an intriguing collection of classic cocktails, and classics with a twist. Notable drinks include from the “Bartender’s Choice” – the Vieux Carre- a combination of Rye Whiskey, Cognac, Sweet Vermouth, DOM Benedictine and bitters;  and from the “Cocktails” list- East 8 Hold Up- a mix of Vodka, Aperol, pineapple, passionfruit and citrus; and the classic Sazerac- Rye Whiskey and Cognac, sugar, bitters oil stirred in an Absinthe rinsed glass. The wine list is arranged under broad climate headings- with White and Reds listed separately under origins of either cool, warm, or sunny climates- offering a good variety of options to compliment the food.

Sal Curioso is open daily from 12:00 pm, with the kitchen serving lunch until 3:00 pm, and then dinner from 6:00 pm until last order at 10:30 pm. Bar snacks are available all day- and the bar is open from 12:00 pm until 1:00 am. The second floor space is accessed from a stairway around the side of the building- opening onto Glenealy Street.

 The interior of Sal Curioso

A compact lounge area adjacent to the entrance stairwell and cocktail bar. An intimate space for private gatherings furnished in a retro 1970′s style of bold colors and geometric patterned wall. Polished concrete screed flooring and ceiling finishes provide a pared-back industrial-chic feel to the space.

The striking cocktail bar stands prominently at the entrance to the restaurant- fashioned from an elegant combination of black timber paneling and polished concrete, topped with a colorful mosaic of Mexican tiles.

The space extending beyond the cocktail bar features firstly a comfortable lounge setting adjacent to the bar, and then generously spaced banquette table settings backing onto open windows form part of the dining room section.

The gleaming stainless steel open kitchen extends across the wall opposite the cocktail bar- fronted with a section of bar stools for counter-top dining.

Inside the main dining room the decor has a clean, uncluttered feel, with well-spaced table settings, and furnishings of blond timber tables, and chairs and sofas with pastel green soft furnishings, standing on the polished concrete floor.

The “L” shaped open kitchen counter wraps around – also facing into the main dining room.

The front of the restaurant features floor to ceiling sliding glass doors that open onto an outdoor terrace- creating a sense of spaciousness, and a light and breezy feel.

Sections of the restaurant wall showcase the technical sketches, publications and inventions of the restaurant’s namesake- the chimerical individual- Sal Curioso. 

The outdoor terrace opens directly out across the front of the restaurant- with a combination of some sofa seating and several high tables ideal for relaxing and taking in the local street activity below.

The outdoor terrace of the second storey space provides an engaging outlook over the Wyndham Street and Lan Kwai Fong neighbourhood- facing the historic Fringe Club & Foreign Correspondents Club at the front, with a backdrop of the Central district office towers.

Cocktail & Cuisine highlights

CURIOUS PALOMA- Tequila, grapefruit, lime, ginger and basil. Cinnamon salt rim.

1951 CHICAGO MARTINI- Tanqueray Gin, Noilly Prat with  Cointreau rinse, & finished off with 3 anchovy stuffed olives. Winner of the 1951 Chicago Martini Competition.

HK BRAMBLE- Gin, Blackberry Liqueur and lemon juice.

SCOTTISH FLOWER- Hendrick’s Gin, St. Germain, Pomme Verte, balanced with a touch of citrus.

CORN CRACKERS- Avocado mousse, goats cheese, tomato relish and cilantro salsa. From the TAPAS Inspired selections.

CHORIPAN- Ultimate Latin favourite street snack- chorizo, and red pepper sandwich.

JAMBALAYA- Saffron Bomba rice, 5 seafoods, suckling pork, chorizo, celery, pepper and onions. 

Sal Curioso- cocktail bar & restaurant - Hong Kong

Address: 2/F, 32 Wyndham Street (entrance from Glenealy Street), Central. Hong Kong
MTR: Central station –  Exit D- 5 minutes walk
Reservations: +852. 2537 7555
Website:  www.curioso.com.hk
Facebook Page:  www.facebook.com/SalCurioso
Opening hours:  
Daily – 12:00 pm ~ 01:00 am

See also review article on related restaurant- Madam Sixty Ate

Have you been to Sal Curioso in Hong Kong?
You can your comments in box provided.