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Tatler Asia
27-05-2025
- Entertainment
- Tatler Asia
The best new cocktail menus for 2025
Jigger & Pony 165 Tanjong Pagar Road, Amara Hotel, S(088539) Cat Bite Club Above Cat Bite Club's Liver Let Die features chicken pâté-washed mezcal alongside tarragon and sherry (Photo: Allyson Chin) Time for some mezcal mischief as classics get claws at this agave sanctuary. Expect sharpened classics alongside their agave alter ego in this latest collection, where the championing spirit of agave and rice spirits stays true to their mission. Take the Alaska, where the spirited classic is enhanced by a melon-infused gin, while the riff, Liver Let Die, features chicken pâté-washed mezcal alongside tarragon and sherry. Harry Craddock's Rattlesnake is respectfully reinterpreted with Scotch whisky, maple, cinnamon, citrus, and a splash of Worcestershire, while the contrasting tribute, 24 Karrot, boldly blends Korean soju and moutai in a riff that fleshes out flavours of carrot and pecan. Meanwhile, house favourites have expanded, and the irreverent Meow Now Brown Cow remains, pleasing regulars with an update of banana, coffee and vanilla. In case you missed it: Sips, not shots: How tequila is becoming popular in Asia for all the right reasons Cat Bite Club 75 Duxton Road, Singapore 089534 Manhattan Above Midnight Kiss from the Winter season (Photo: Manhattan) The New York state of mind is an ever-changing cocktail calendar of seasons at the iconic Manhattan. Masterminded by head bartender Zana Möhlmann, a string of 31 cocktails, each representing the Big Apple's culture, climate, and hallmark moments, is a literal calendar you can drink. Headliners include spring's Where the Boys Are, a clever tequila-mezcal union lifted by citrus, berries, and a dehydrated plum; summer's It's Gettin' Hot in Here arrives at precisely 70 degrees Celsius in a teacup atop concrete, a nod to the sun-soaked streets of New York; autumn's Tatami Shot is a defying act of combining Japanese whisky, baijiu, and a lemon-mushroom oleo that reminds of an espresso martini. Don't sleep on the rickhouse either, where new additions of barrel-aged expressions lie alongside cocktail collaborations from Melbourne's Millie Tang and London's Connaught Bar. Nutmeg & Clove Above The Pin Cushion is a sexy bergamot and patchouli-laced martini (Photo: Nutmeg & Clove) Another year, another toast! Nutmeg & Clove turns 11 and drops the latest liquid menu inspired by 12 iconic local businesses that have shaped Lion City's rich heritage. What feels like a heartfelt tribute to the local community, where every drink is a history lesson you would gladly stay back for, standouts include the Pin Cushion, a sexy bergamot and patchouli-laced martini dedicated to C. Armani Tailors in Far East Plaza; Ripple 75, a toothsome twist of a raspberry ripple-inspired French 75; and the Pasar Punch, a clarified milk punch that balances tropical passionfruit with cucumbers and peppercorns. Of course, always arrive hungry as the modern Asian plates like the crispy rojak brussel sprouts and har cheong pork collar bites do enough to warrant a second serve. Read more: Veteran bartender Colin Chia reflects on Nutmeg & Clove's most memorable stories ahead of its 10th anniversary Nutmeg & Clove 8 Purvis Street, S(188587) Fura Above Fura's New New Yuck is a bright yet savoury gin sour that headlines with seaweed (Photo: Kahying) Only more provocative pours at Fura as part two of the Journal of Future Foods drops. Transforming environmental necessity into a sensorial affair, expect boundary pushing tipples such as the New New Yuck, a bright yet savoury gin sour that headlines with seaweed, alongside shio kombu and a warm lime leaf coconut white chocolate foam; and A Quail Walks Into a Martini, essentially combining cell-cultured quail-infused gin, dry vermouth, and caramelised fennel puree, to deliver a rather dystopian dry martini. Otherwise, hallmarks from the debuting menu like jellyfish martini, mealworm margarita, and a black garlic caviar-themed number, remain expertly balanced so much so that you'll forget you're sipping tomorrow's survival manual. Fura 74A Amoy Street, Singapore 069893 Moga Above The Dirty Sake-tini is a savoury riff with sake, shochu, and pickling brine (Photo: Moga) Drawing inspiration from Japan's vibrant, convention-defying modan gāru icons, Moga celebrates culinary heritage, unrestrained by tradition, thanks to new bar manager Gavin Teverasan (formerly of 28 HongKong and Nutmeg & Clove). Dive into two distinct sections: eight Izakaya-inspired cocktails, designed to be unfussy and crushable, paying homage to Japan's diverse flavours; and eight modern cocktails, bold reimaginings of classics with Japanese twists. Highlights include The Frozen Drink, an alcoholic take on matcha anmitsu with ice-blended whisky and matcha, a calamansi-laced Gimlet, and the adventurous Dirty Sake-tini, a savoury riff with sake, shochu, and pickling brine. For the peckish, consider modern Asian or Japanese plates, from spicy fat clams and crispy pepper squid to fresh sashimi and sushi rolls. Moga Address: 1 Hill Street, Pullman Singapore Hill Street, S(179949) White Shades Above Street Corn Canvas is featured in level two of White Shades (Photo: White Shades) Multi-concept booze den White Shades debuts a bar-hopping experience within its four-storey heritage shophouse. From rejuvenated Japanese izakaya-themed eats at the ground-floor highball bar, refreshing tapped and sparkling cocktails on the laid-back rooftop bar, to a spanking new cocktail and food menu on the sophisticated second-storey cocktail, White Shades is the cocktail fan's ultimate playground. Fancy a fuss-free bar hop? Guests who opt for the Hopping through the Shades experience can enjoy a cocktail from each level, which unlocks access to a secret speakeasy where the owner tailors a tea-inspired nightcap just for you. White Shades 25 Boon Tat Street, S(069622)
Business Times
23-05-2025
- Business
- Business Times
A heritage bar with its own heartfelt history
[SINGAPORE] Behind an unassuming glass door on Purvis Street is a bar that pays homage to local heritage – and has deep roots itself. Colin Chia started Nutmeg & Clove in 2014, when the local craft cocktail scene was still young and hardly any of the pioneering bars told a story of Singapore. 'A motivation was to bring our guests closer to the heritage and history of Singapore,' said Chia, a self-described 'proud Singaporean' who shares a birthday with the country. The bar takes its name from its original location on the second floor of a shophouse at Ann Siang Hill, which used to be a plantation of nutmeg and clove. When Covid-19 hit, it moved to its current location at Purvis Street: the first floor of a shophouse, where a full-kitchen set-up allowed it to operate despite tough pandemic-era dining-out curbs. Purvis Street also holds an important position in Chia's childhood, as his family once owned a shophouse there. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up 'I wanted something close to my family, close to my roots,' said Chia. 'Everything I do is all about feelings, about things that are close to my heart.' His grandfather, an immigrant from China who built a life in Singapore's port industry, was one of the early pioneers here. 'Since young, I was very curious about how all these migrants played a part in building Singapore to what it is,' said Chia. Nutmeg & Clove explores the country's heritage in its latest menu, released at the start of 2025. The 12 cocktails represent humble, longstanding local businesses – from a wet market to an egg farm – that form the foundation of Singapore. Mama shops and rattan furniture Chia's favourite on the new menu is Kid Me Not, inspired by a specific mama shop near his house, as well as shared memories of such local convenience stores in public housing estates. Chia's own childhood memories are of going to mama shops to help his mother buy five-spice mixes, while grabbing snacks and sodas along the way. These flavours reappear in the gin-based tipple. It is garnished with a house-made hawthorn flake, mimicking the traditional disc-like sweets made from hawthorn, and features the flavours of sarsaparilla – best known in the form of the F&N Sarsi canned drink – along with ginger, five spices and cranberry. 'So basically, it's all my favourite things in one glass,' said Chia with a smile. Translating the vibe of heritage locations into flavours required a significant amount of research and development by a team of 10. Rattantastic, which pairs bamboo liqueur and rum with dried sugarcane, pine tea as well as green apple and celery juice, evokes the handmade rattan creations of Chun Mee Lee Rattan Furniture, founded in 1948. Local tailor C Armani Tailors, meanwhile, inspired the dry-gin based Pin Cushion, a twist on classic Martini variations like the Vesper and Gibson. Just as tailors offer customisation services, the drink comes with three different garnishes – an olive, a cheese cube and smoked onion – that give guests a tailored experience with the Martini. Local tailor C Armani Tailors inspired the dry-gin based Pin Cushion. PHOTO: NUTMEG & CLOVE The crowd favourite, said Chia, has been Pasar Punch, a savoury yet fruity tipple inspired by Singapore's wet market. Smells and flavours of the fresh produce available in a wet market are captured via notes of cucumber and passion fruit, as well as purified beef stock and clarified milk, with hints of peppercorn. Building a legacy In 2024, Nutmeg & Clove ranked sixth in Asia's 50 Best Bars – having made the list five times before – and debuted at 28th in the World's 50 Best Bars. Purvis Street, where Nutmeg & Clove (above) is located, holds an important position in founder Colin Chia's childhood, as his family once owned a shophouse there. PHOTO: NUTMEG & CLOVE Chia noted that Nutmeg & Clove's purpose will always be to connect guests with Singapore culture and champion all things local, by translating the country's short yet rich history into drinks. 'So 11 years old and 11 years on, we are still doing the same thing,' he said, adding that while he wants the cocktails to rekindle Singaporeans' memories, he also hopes to share stories of the country with tourists. While the current menu will run till next year, the next all-things-Singapore menu is already in development. 'All our menus want to make sure our guests leave the place with more fun memories of Singapore,' said Chia. Kid Me Not
Business Times
23-05-2025
- Business
- Business Times
A heritage bar with its own history
[SINGAPORE] Behind an unassuming glass door on Purvis Street is a bar that pays homage to local heritage – and has deep roots itself. Colin Chia started Nutmeg & Clove in 2014, when the local craft cocktail scene was still young and hardly any of the pioneering bars told a story of Singapore. 'A motivation was to bring our guests closer to the heritage and history of Singapore,' said Chia, a self-described 'proud Singaporean' who shares a birthday with the country. The bar takes its name from its original location on the second floor of a shophouse at Ann Siang Hill, which used to be a plantation of nutmeg and clove. When Covid-19 hit, it moved to its current location at Purvis Street: the first floor of a shophouse, where a full-kitchen set up allowed it to operate despite tough pandemic-era dining-out curbs. Purvis Street also holds an important position in Chia's childhood, as his family once owned a shophouse there. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up 'I wanted something close to my family, close to my roots,' said Chia. 'Everything I do is all about feelings, about things that are close to my heart.' His grandfather, an immigrant from China who built a life in Singapore's port industry, was one of the early pioneers here. 'Since young, I was very curious about how all these migrants played a part in building Singapore to what it is,' said Chia. Nutmeg & Clove explores the country's heritage in its latest menu, released at the start of 2025. The 12 cocktails represent humble, longstanding local businesses – from a wet market to an egg farm – that form the foundation of Singapore. Mama shops and rattan furniture Chia's favourite on the new menu is Kid Me Not, inspired by a specific mama shop near his house, as well as shared memories of such local convenience stores in public housing estates. Chia's own childhood memories are of going to mama shops to help his mother buy five-spice mixes, while grabbing snacks and sodas along the way. These flavours reappear in the gin-based tipple. It is garnished with a house-made hawthorn flake, mimicking the traditional disc-like sweets made from hawthorn, and features the flavours of sarsaparilla – best known in the form of the F&N Sarsi canned drink – along with ginger, five spices and cranberry. 'So basically, it's all my favourite things in one glass,' said Chia with a smile. Translating the vibe of these heritage locations into flavours required a significant amount of research and development, by a team of ten. Founded in 1948, Chun Mee Lee Rattan Furniture's handmade rattan creations are evoked by Rattantastic, which pairs bamboo liqueur and rum with dried sugarcane, pine tea as well as green apple and celery juice. Local tailor C Armani Tailors, meanwhile, inspired the dry-gin based Pin Cushion, a twist on classic Martini variations like the Vesper and Gibson. Just as tailors offer customisation services, the drink comes with three different garnishes – an olive, a cheese cube and smoked onion – that give guests a tailored experience with the Martini. PHOTO: NUTMEG & CLOVE The crowd favourite, said Chia, has been Pasar Punch, a savoury yet fruity tipple inspired by Singapore's wet market. Smells and flavours of the fresh produce available in a wet market are captured via notes of cucumber and passion fruit, as well as purified beef stock and clarified milk, with hints of peppercorn. Building a legacy In 2024, Nutmeg & Clove ranked sixth in Asia's 50 Best Bars – having made the list five times before – and debuted at 28th in the World's 50 Best Bars. Interior of Nutmeg & Clove. PHOTO: NUTMEG & CLOVE Chia noted that Nutmeg & Clove's purpose will always be to connect guests with Singapore culture and champion all things local, by translating the country's short yet rich history into drinks. 'So 11 years old and 11 years on, we are still doing the same thing,' he said, adding that while he wants the cocktails to rekindle Singaporeans' memories, he also hopes to share stories of the country with tourists. While the current menu will run till next year, the next all-things-Singapore menu is already in development. 'All our menus want to make sure our guests leave the place with more fun memories of Singapore,' said Chia. Kid Me Not
