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
This story is from the December - January 2021 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the December - January 2021 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Raising The Bar (And Beyond)
Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.
Secrets of the Orchards
Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.
Passion For Hanwoo
Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.
Preserving Quality in A Bottle
Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.
Tokyo's Dining Revival
From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.
A Taste of History
Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment
Future Proofing
Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..
Meeting of Minds
A group of top chefs gathered for a one-of-a-kind culinary retreat at Shishi-Iwa House in Karuizawa last autumn for a dose of tranquillity.
Trusted Sources
Executive chef Michael Greenlaw of Atria at The Ritz-Carlton, Melbourne, has a hobby that brings lesser-known seafood from sustainable sources to the table.
Standing the Test of Time
Chef Sun Kim is not resting on his laurels after launching Meta almost a decade ago. After relocating to an elegant new space, the restaurant presents creations with sophisticated simplicity.