PLUM & TORO

Ja­panese in craft, spirit, in­gre­di­ents, and the hand that shakes them

Herworld (Singapore) - - FEATURE - www.face­book.com/ plum and to rosin gap ore

THE DRINKS

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.

THE FOOD

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.

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