DIY Drinks:

Here’s the scoop on Sin­ga­pore’s first-ever self-serve bistro bar where you can self-dis­pense wines, spir­its and beers all un­der one roof.

Expat Living (Singapore) - - Contents - The Nook 36 Lor Mam­bong, Hol­land Vil­lage 6314 2218 | thenook.sg

We check out a bistro with self­serve booze

The con­cept

In­stead of tra­di­tional pa­per menus, waiters who take or­ders, and cashiers at the pay­ment counter, The Nook in Hol­land Vil­lage opts for tech-savvy fea­tures in­clud­ing an or­der­ing app (Din­ing But­ler), an au­to­mated cash ma­chine for cash pay­ment, 11 self-dis­pens­ing wine and spirit sta­tions, and six Pour-my-beer beer sta­tions. The self-serv­ing con­cept re­quires only around 30 per­cent of the man­power of a con­ven­tional bar. The catch is this: cost sav­ings are passed down to the din­ers in the form of nett prices with no ex­tra charges!

The booze

Feel­ing thirsty? There are nine wine and two spirit sta­tions of­fer­ing 44 dif­fer­ent la­bels of wines, whiskies and sakes. The wine sta­tions make it easy for first­time wine drinkers to ex­per­i­ment with the dif­fer­ent va­ri­eties, as they can opt for a tast­ing por­tion be­fore com­mit­ting to a half- or full-glass serv­ing. You can look for­ward to a cu­rated se­lec­tion of pre­mium vino at af­ford­able prices, with la­bels that are changed up from time to time.

If you’re not crav­ing wine, head to the spirit sta­tions, where you can sam­ple drinks like Ja­panese sakes and whiskies. Beer con­nois­seurs should def­i­nitely check out the Pour-myBeer beer sta­tions, which serve six dif­fer­ent types of house craft beers brewed by the folks at The Pump Room, a lo­cal mi­cro­brew­ery at Clarke Quay.

The food

Apart from boozy drinks, The Nook of­fers a food menu con­sist­ing of hearty Euro­pean, Amer­i­can and lo­cal fare that won’t break the bank. Meat lovers should try the An­gus aged beef, a se­cret-menu item known only to reg­u­lars. The process in­volves dry-age­ing cuts of beef for 21 days be­fore trim­ming and cut­ting them into steaks, and the re­sult is bet­ter flavour and a far more ten­der tex­ture than a reg­u­lar steak. There’s an on­go­ing pro­mo­tion where you can en­joy one at the spe­cial price of $38 for rib-eye or $34 for sir­loin – sim­ply ap­proach one of the ser­vice am­bas­sadors to or­der. If you’re visit­ing with com­pany, get the pan-fried fresh squid with chimichurri sauce ($14.90) and chicken, lamb or beef sa­tay ($7.80 for six, $14 for 12) to share. For mains, a pop­u­lar pick is the Hun­gry Burger ($21.90), aptly named for its gen­er­ous serv­ing; suc­cu­lent beef patty topped with smoky ched­dar cheese, gua­camole, tomato and an egg, all nes­tled be­tween char­coal buns. The pork knuckle ($33.90) is another sig­na­ture that’s per­fect for shar­ing – think crispy pork knuckle with home­made beer sauce and sauer­kraut. Del­ish!

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