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From Coterie Dining Concepts that brought us Cantonese tapas Sum Yi Tai comes izakaya-style Chikin, which puts Sichuan spices on chicken skewers.

The Peak

Portrait of Tammy Strobel

Sep 2017

From Coterie Dining Concepts that brought us Cantonese tapas Sum Yi Tai comes izakaya-style Chikin, which puts Sichuan spices on chicken skewers.

My Reading Room

Bartender Sam Wong, formerly of Ah Sam’s Cold Drink Stall, was in charge of the 20 cocktail-strong menu, with ingredients such as sake and gin infusions, ginseng and Kyoho grapes.

For those who want a challenge, his Szechuan Bloody Mary has five peppercorn spice levels.

6 Bukit Pasoh Road.

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