RAISING THE BAR

Speakeasies and paired perfumes

Modern sushi and highballs are the calling card of Chi Kinjo, which is the third ‘character’ in the narrative of the Coterie Concepts group, following Mona Lounge and Eliza. Chef Lamley Chua previously from Lp+tetsu, serves up carefully calibrated dishes, such as the aburi nigiri of salmon and foie gras ($12) and moreish sashimi ceviche ($18) bringing a fruity twist to ‘chirashi’, served on prawn crackers. These winners go well with fine highballs from group chief bartender Sam Wong. The unmissable Shiso Watermelon ($14) is where shiso, sake and fresh watermelon juice make magic together – these low ABV cocktails are also great for daytime drinking. The full-bodied house sake, Kasen (from $16/glass) and whiskies set you up for dancing in the basement den. 29 Stanley Street. Tel: 6260 5284 A colourful speakeasy awaits in an unlikely location – on the second floor of English heritage pub Penny Black. A gin connection, evoking the time of industrial England, makes sense when you sample begin’s unique gin flight ($28), featuring four samples to take you from the foundation of gin to present day, encompassing genever (13th century), Old Tom style (16th century), London Dry (1800s), and Hendrick’s (present day). British-indian small plates, such as nacho del goa ($15) and grilled prawns in butter chicken gravy atop a crisp papadum ‘nacho’ line the stomach for cocktails. Jagmohan ($25), with pineapple, curry and cloves, recalls the spice trade era, while Lavendar ($25) is a lavender-smoked creation of butterfly pea-infused gin, coconut water and elderflower. 27A Boat Quay. Tel: 6538 0584