APER­I­TIFS

Wine & Dine - - CONTENTS -

Drink stops for the thirsty and top tip­ples this month

From the peo­ple be­hind Can­tonese ta­pas bar Sum Yi Tai comes Chikin, a new yak­i­tori and cock­tails bar along Bukit Pa­soh Road. Chikin of­fers a wide se­lec­tion of Szechuan-spiced skewers (from $3 a stick) from chicken thigh and wind­pipe to beef tongue and quail eggs. Try Chikin’s shar­ing plates such as chilled Ja­panese sea snails in Szechuan spice ($14) and un­agi gar­lic fried rice with fish roe ($12). Drinks-wise, lo­cal bar­tender Sam Wong—from Ah Sam Cold Drink Stall—de­signed Chikin’s ex­ten­sive menu of cock­tail in­fu­sions ($19 each). Drinks like the light and zesty Dozo Mango com­pris­ing an in­fu­sion of sake, gin, mango and pineap­ple are great to start the night. Or go for some­thing stronger like the Sumoki Raisin, which fea­tures a whisky and sherry in­fu­sion smoked with ap­ple wood chips.

6 Bukit Pa­soh Road. Tel: 6221 3670; chik­in­bar.com

WORDS CHEONG SHU JUAN

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