New Menus Worth The Wait
Epicure Magazine|December - January 2021
Local bars have stepped up their creativity in response to challenges faced by businesses today. More than just cocktails, these new menus take us on a journey through their inspirations and spirits.
New Menus Worth The Wait

Studio 1939 has brought in an ambitious programme of all-new cocktails as well as five desserts by Janice Wong. The desserts can be enjoyed up till midnight, on their own or perfectly paired with cocktails (until the currently mandated 10.30pm cut-off). Head bartender Gavin Teravasan plays subtle with the bar’s tiki concept, as seen in the Bartender ($24), where fino sherry, mezcal, vermouth and grapefruit brine is combined in a spirit-forward modern punch. It’s matched with the showstopper 2am:dessert bar signature, Chocolate H20 (solo $22, pairing $42), an airy chocolate mousse punctuated with yuzu sorbet and salted caramel. Also, check out the matcha-infused Jasmine Oasis (solo $24) paired with the aromatic gin-based Make Her Feel Good (pairing $40). 36 Keong Saik Road. Tel: 6327 1939

Volume Three, the new menu from MO Bar, is once again styled as your passport around Asia Pacific. Through it, discover the ingredients and styles that characterise each of their collaboration partners. The White Rabbit ($24) brings you to Seoul, where tomato, kimchi and black garlic with tequila make for a complex, savoury and highly intoxicating creation. For pure pleasure, the Milkyway ($24) modelled after a whisky bubble tea hits the spot, while Sarimanok ($24) continues the eye-catching rice paper printed cocktail made popular since Volume One. L4 Mandarin Oriental Singapore, 5 Raffles Ave. Tel: 6885 3500

この蚘事は Epicure Magazine の December - January 2021 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は Epicure Magazine の December - January 2021 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

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