Jigger & Pony Group
The mighty Jigger & Pony Group has lined up an anthology of 27 heavy hitters from across its directory of cocktail bars, which means you get to feed your #fomo and also save on delivery fees. Prices are kept deliciously affordable too; retailing at $30, each cocktail pouch is good for two serves, and comes with a full set of fancy garnishes. Yes, that means your order of Jigger’s Madame President comes with Campari lollies; the Gibson with the whole entourage of pickled and smoked condiments... you get the picture. And if you’ve always aspired to order the punch bowl someday, here’s your chance: The team will divvy up and deliver the King Ferdinand Punch Bowl ($200, maximum of four portions/locations) to get your virtual party going.
Barbary Coast
As it is, between the Circuit Breaker and #savefnbsg, there are reasons aplenty to give yourself a treat. But if you really need another solid reason to order from Barbary Coast, well, it’s also a pioneer in launching a pay-it-forward supper initiative to feed the F&B industry. Take-home cocktails come in 375ml formats, priced from $45 and good for three to four serves, with choices such as Buttered Paloma (brown butter-washed tequila needs to be a thing) and the spirit-forward Passepartout of Hendrick’s Orbium and Yarrow Flower Noilly Prat. Another bonus: The restaurant bar is open for takeaways and deliveries right up till 11.30pm, Monday through Saturday.
Laut
Esta historia es de la edición May - June 2020 de WINE&DINE.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición May - June 2020 de WINE&DINE.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
