WHISKY HAVEN

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

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.