At Flow Bar, we highly recommend starting with the Celery (featured on the opposite page), followed by She So Shiso. Be deliberately slow as you sip them. Take your time and parse through the layers of flavours - sweet, savoury and saline.
"I love shiso," shares Ricky Paiva, the bar-guruveteran leading Flow Bar. "To me, it's the tonka bean of the earth. You get that slight mentha note from peppermint, a rounded sweetness from hibiscus, and this beautiful green cora-filled notes. So many flavours that come off from that one leaf." You've probably spotted the leaf served in sushi and sashimi plates, and while it is often used in cocktails, seldom is it paired with melon, tempering the fruit's sweetness with its minty, herbaceous and spicy notes.
This story is from the February - March 2023 edition of Epicure Singapore.
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This story is from the February - March 2023 edition of Epicure Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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