Housed in a beau­ti­ful two-storey con­ser­va­tion shop­house, The Wall is a newly opened whisky and sumiyaki bar in buzzy Tan­jong Pa­gar. Rus­tic old brick walls add to the charm of the 30-seater space, while row upon row of whiskies adorn the shelves. Whisky e

Expat Living (Singapore) - - Wine & Dine - - Tim Col­man

French Favourites

The Voilah! Food Fes­ti­val is back from 9 April to 21 May, tak­ing place at var­i­ous lo­ca­tions through­out the city. High­lights in­clude a gourmet pic­nic at the Sin­ga­pore Botanic Gar­dens on 9 April, a spe­cial Restau­rant Week from 14 to 21 April, a Sweets Week from 25 to 30 April, and a Wine Week from 2 to 14 May. The an­nual food fes­ti­val is part of Voilah! French Fes­ti­val, which cel­e­brates all things French. For more de­tails, visit voilah.sg.

4 Jiak Chuan Road phat­cat­laun­dry.com

First im­pres­sions: With a tra­di­tional shop­house ex­te­rior, Phat Cat takes the con­cept one step fur­ther with a bar in­spired by the Chi­ne­se­owned laun­dry. Once you get past the laun­dry facade at the en­trance, and past the de­ter­gent boxes on the wall, you’ll find a long mar­ble bar and a spa­cious seat­ing area.

The Cho­sen One: The cock­tails at Phat Cat have been in­spired by Asian flavours and cul­ture – some are in­fused with gourmet teas while oth­ers are in­flu­enced by Man­dopop, Bangkok street food or an Asian in­ter­pre­ta­tion of a clas­sic mix. The Mango Sticky Rice ($26) fea­tures rice vodka and co­conut rum along­side a mango puree; it’s ac­com­pa­nied by a shot of co­conut milk, so you can cre­ate the flavour you want.

The Cheap­skate: While there are plenty of cock­tails on of­fer (as well as shochu, sake and whisky) the cheap­est op­tion is draft beer. A pint of Ger­man brew Hof­bräu München Orig­i­nal Lager costs $16, and it’s the per­fect drink to wash down any of the gas­tro­bar de­lights pre­pared in the kitchen.

Bite on this: The food ranges from light bar snacks to sub­stan­tial mains. A dish of Messy Sweet Potato Fries ($14) lets you dip sweet, crispy fries into a runny egg yolk. If you re­ally want to fill up, the Bron­tosaurus Char Siu Beef Rib ($25) is a huge slow-cooked beef rib cov­ered in a char siu glaze; it will eas­ily feed two. A bit lighter, but still meaty, is the salty Mush­room and Bone Mar­row Fried Rice ($16) topped with a fried egg.

Last but not least: Pair­ing drinks and food isn’t some­thing ev­ery­one knows how to do. For­tu­nately, Phat Cat’s cock­tail list fea­tures pair­ing sug­ges­tions. If you’re still not sure, ask the bar staff.

Prob­a­bly the most well-known Easter dish of all time – tra­di­tion­ally eaten in coun­tries like the UK, Aus­tralia, New Zealand, South Africa and Amer­ica – the hot cross bun is a lightly spiced, sweet bun that typ­i­cally con­tains cur­rants or raisins. A dis­tinct fea­ture is the marked cross on top, com­monly be­lieved to sig­nify the cru­ci­fix­ion of Je­sus. While hot cross buns were once re­served for Good Fri­day alone, we’re now able to get them at any time of the year. Turn to page 157 for a baked pud­ding recipe that fea­tures hot cross buns! This dessert, pop­u­lar in the UK and Ire­land, is a light fruit cake filled with two lay­ers – one in the mid­dle and one on top – of al­mond paste or marzi­pan. Usu­ally, eleven or twelve marzi­pan balls are used to dec­o­rate the cake, sig­ni­fy­ing the apos­tles. Turn to page 156 for a great Sim­nel Cake recipe! Tra­di­tion­ally served to break the Len­ten fast, this braided, sweet, egg-en­riched bread – also eaten in Hun­gary and Czech Repub­lic, among other coun­tries – can come in savoury ver­sions, too. Taste and tex­ture-wise, it’s sim­i­lar to brioche, panet­tone and chal­lah fluffy, yet slightly chewy. Apart from Easter, this tra­di­tional, round Ital­ian bread is also made for Christ­mas and wed­dings. A cross be­tween brioche and cake, gubana can be filled with nuts, raisins, choco­late and brandy. Eaten only be­tween Easter Sun­day and Pen­te­cost (49 days af­ter Easter), kulich, which is baked in tall, cylin­dri­cal tins, is dec­o­rated with white ic­ing and colour­ful sprin­kles or flow­ers; it has a sim­i­lar recipe to the Ital­ian panet­tone, and is blessed by the pri­est be­fore con­sump­tion. Kulich is com­monly con­sumed in coun­tries such as Rus­sia, Ukraine, Be­larus, Ro­ma­nia, Bul­garia, Ser­bia and Ge­or­gia. Typ­i­cally served only dur­ing the Holy Week (one week be­fore Easter), this rice soup con­sists of fig- leaf gourd, pump­kin and 12 kinds of beans and grains. The in­gre­di­ents and prepa­ra­tion method can vary re­gion­ally, and from one fam­ily to an­other, but it’s of­ten gar­nished with hard-boiled eggs, fried plan­tains and herbs. Usu­ally eaten on Good Fri­day, this bread pud­ding-style dish com­prises toasted bo­lillo (a baguette-like bread) soaked in a mulled syrup made of clove, cin­na­mon sticks and whole cane sugar. Nuts, seed, dried fruits and aged cheese are of­ten added, too. While there are vary­ing tales on the ori­gins of the recipe, pick­led fish has been around since the Cape Colony. Af­ter it’s cooked, the fish is of­ten left in the fridge for at least 24 hours, then served with sal­ads, and hot cross buns or crusty breads dur­ing Easter sea­son.

Mush­room and Bone Mar­row Fried Rice Bron­tosaurus Char Siu Beef Rib paired with Rose­hip + Hibis­cus Mango Sticky Rice

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