Tatler Singapore

GO WITH THE FLOW

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Restaurant Jag’s co-owners Anant Tyagi and Jeremy Gillon wanted to re-energise their drinks programme, so they collaborat­ed with master mixologist Ricky Paiva to open Flow Bar. Located on the second floor of the restaurant, formerly occupied by the now-shuttered IB HQ, Flow Bar serves as the stage for Paiva to create classic tipples and innovative cocktails that will undergo seasonal changes. Paiva says, “I want to inspire people to explore and try our new creations and discover what we are trying to achieve with our fun, seasonal and signature drinks.” The current menu is divided into three categories—living Room (classics that are semi-permanent on the menu), Garden (tipples inspired by Flow Bar), and Playground (which takes cues from Gillon’s seasonal omakase menu). Playground is where Paiva’s creativity shines the most, with creations such as Pimm(p’d) Up and Shibui. The former is a refreshing mix of Hendrick’s Gin, Pimm’s, yellow watermelon, fresh lemon and mint, and the latter is Paiva’s modern take on the classic martini that is made with Isle of Harris Gin, umami bitters and house blend vermouth.

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