At The bar

We scour the bar scene to bring you the new and noteworthy. It’s a tough job but somebody’s got to do it!

Savoury Surprises

The Store

11 Neil Road

8731 1883 instagram.com@thestore.sg

The Scene:

With only an unassuming teal door to hint at its presence, you’d be forgiven for walking past this great new bar on Neil Road. Enter and you’ll find that the softly lit space is laid out resembling a living room – complete with a couch and other plush seating. All of which supports its raison d’être: to make drinkers feel right at home! At the centre of the convivial space is the bar, set beneath a glass ceiling that quite literally puts the spotlight on Hirman Asnadi; Hirman leads the drinks programme and co-founded The Store with his partner Joanne Kok, along with Thomas Ng.

The Drinks:

To kick things off, I tried the Irish Kyoto Collins ($24). This spin on the classic Collins features floral notes from Glendalough Botanical Dry Gin, along with fresh yuzu juice. But where things go off script is the use of wasabi, along with the playful addition of a sheet of nori peppered with furikake. It’s a formidable cocktail and one that’ll put a spring in your step – and perhaps tears in your eyes if you ask for it extra spicy!

Next, I decided to try the Not A Negroni ($24). This rendition of the IBA classic cocktail eschews sweet vermouth for umeshu. To round off the flavours and add a bit of umami, Hirman adds a dash of earthy mushroom bitters – a most unusual ingredient that works surprisingly well.

Considering Hirman’s affinity for savoury elements in his cocktails, it’s no shock to find his own take on the Bloody Mary on the menu. The Timotini ($22) features Tito’s vodka, cherry tomatoes and white balsamic vinegar. Because the tomatoes are freshly blended, the cocktail has remarkably fresh, vegetal flavours that are brightened by citrus from the lemon. It’s also a little lighter than what you’d expect in a riff on the Bloody Mary.

The Eats:

Holding court in The Store’s kitchen is Chef Ahmad Subhan, who’s put together a menu that highlights fresh seafood from Ah Hua Kelong. If you’re after something light and shareable, go for the white wine mussels ($28). The simple preparation of the dish allows the freshness of the mussels to really shine – and it comes with crusty slabs of garlic bread so you can mop up every last bit of broth! Another seafood highlight is the paper baked seabass ($37) with a black pepper glaze, lemon dill sauce and root vegetables.

If you’ve got a hankering for something more substantial, try larger plates like the tender onglet steak ($37) or lamb rack ($38).