PLUM & TORO
Japanese in craft, spirit, ingredients, and the hand that shakes them
Plum & Toro, on Level 2 of Intercontinental Singapore Robertson Quay’s restaurant wing, promises handcrafted cocktails created by bartender Shinya Koba which are Japanese down to the mixers and garnish. On offer is Ki No Bi Dry Gin, distilled with Japanese ingredients like hinoki wood chips and green sansho pepper berries. Teaming the gin with yuzu liqueur and Prosecco forms the delicately tart and bubbly Kyoto 75 ($22). Other concoctions feature liqueurs made from peppery shiso leaves, Japanese plums and fruits. The Flower Moon 3 ($22), with shiso and ume liqueurs and sherry, comes on a flower-shaped ice cube.
Ninety per cent of the ingredients are sourced from Japan. The quality is clear in Uni Corn ($30), intensely sweet corn tempura balanced with a deeply savoury sea urchin sauce.
Chef Hideki Ii (formerly from Waku Ghin) makes good use of the teppan and grill – it’s evident in the crisp-outside and tender-within tsukune ($15) of minced chicken meatballs with yakitori sauce.
The Kyoto 75 goes well with uni and caviar.