PUB­LISHER’S NOTE

Wine & Dine - - PUBLISHER’S NOTE -

When it comes to eat­ing and drink­ing well in Asia, Sin­ga­pore prob­a­bly ranks first among equals. In the last decade or so, this lit­tle red dot has be­come a truly gas­tro­nomic city, one fes­tooned with culi­nary gems at every cor­ner. But while most at­ten­tion has been con­cen­trated on the boom­ing res­tau­rant scene, one fed by the blitz of celebrity chefs on our shores, we are not do­ing too badly when it comes to wa­ter­ing holes ei­ther.

Many of th­ese have gar­nered recog­ni­tion on the in­ter­na­tional plat­form, such as Man­hat­tan at Re­gent Sin­ga­pore, which is ranked sev­enth on The World’s 50 Best Bars 2017, and the best in Asia on this year’s Asia’s 50 Best Bars list. Not to be for­got­ten are 28 Hong Kong Street and Op­er­a­tion Dag­ger, which fol­low closely be­hind at fourth and sixth spots re­spec­tively on Asia’s 50 Best Bars list. Then there are At­las, Tip­pling Club, The Other Room, Na­tive and more, all do­ing their part to shake the lo­cal bar scene.

This is­sue, we raise a toast to the happy hour and sur­vey the fan­tas­tic melange of cock­tails and spir­its on of­fer. Savour the lay­ered, com­plex nu­ances of aged cock­tails at the likes of The Other Room and Man­hat­tan, two of Sin­ga­pore’s best bars—bet­ter yet, try your hand at age­ing your own (p.42). Or take a leaf from Vi­jay Mu­daliar, owner of the award-win­ning Na­tive Bar, and shake up some in­spired con­coc­tions with a Sin­ga­pore twist (p.50).

Mean­while, those with a taste for ad­ven­ture can take a trip with the green fairy. Ab­sinthe, the much-ma­ligned spirit so loved by the bo­hemi­ans, artists and po­ets of the 19th cen­tury is once again mak­ing a come­back (p.60). And what’s happy hour with­out a whist of whisky (p.56)? Va­ri­ety may be the spice of life, but the an­cients know that whisky is truly the wa­ter of life. Take your pick from the myr­iad choices on the mar­ket, from sin­gle malt and Scot­tish to Ja­panese cask-aged.

As we like to say in Sin­ga­pore, yum seng!

Joyceline Tully

PUB­LISHER

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