From a chic power lunch spot to bold, beautiful elixirs when you need them most.
From a chic power lunch spot to bold, beautiful elixirs when you need them most.
"Gunther’s modern French restaurant"
"Fine Apple Tart “à la dragée” with Havana rum raisin ice cream"
TRES DELIOUS
Gunther’s has been bringing sophisticated modern French cuisine to Singapore’s fine dining scene since August 2007. Now that the restaurant’s interior has faced a recent refurbishment (there’s an illuminated floor-to-ceiling Art Nouveau woodwork installation to look forward to), it means that diners can continue to enjoy the creations of award-winning chef Gunther Hubrechsen in a stylish new environment. Tasting his famous Cold Angel Hair Pasta with Oscietra Caviar luxuriously scented with truffe, as well as the delectably crispy Suckling Pig with Kriek Beer Sauce, will certainly delight the senses. Another creation, the Carpaccio of Wagyu Beef “Tartare” style, is served with crispy potato that beautifully contrasts the marbled Wagyu beef, while the Floating Island of Champignon de Paris on Consommé of Poultry is a luscious concoction of egg yolk and mushrooms. Signature desserts like the Fine Apple Tart “à la dragée” with Havana rum raisin ice cream or warm soufflé will be a pleasurable ending to a modern Gallic treat.
Cold Angel Hair Pasta with Oscietra Caviar
"08.3, Octomore at La Maison du Whisky"
LIQUID GOLD
Atticus once said: “Some nights you drink tea, some nights you drink whiskey.” For the latter, a bottle of Octomore is sure to hit the spot. This brand of progressive distillers crafts the world’s most heavily peated single malt Scotch whiskies, and their latest series, Octomore 8s, rounds up the best of its eight-year-old drams. Distilled without chill filtration or artifi cial colour, these decadently smoky potions feature varied flavour profi les so that there’s something for everyone—from notes akin to toasted bread and jam (from maturing in four different wine casks), to incredibly bitter notes balanced with cherry and dark chocolate (matured in Bourbon and European oak casks).
Octomore 8s Masterclass tasting
"Origin Bar in Shangri-La Hotel Singapore"
CULTURE COCKTAILS
Origin Bar in Shangri-La Hotel Singapore throws all hotel bar stereotypes out the window. This Art Deco enclave will make you think you’ve entered an exclusive den with Prussian blue ceiling arches, Sienna leathers and smooth accents in brass and wood. No one orders a house wine here. Instead, imbibers pick from a cocktail menu inspired by distinctive districts of Singapore: Orchard Road, Chinatown, Little India, Boat Quay and Marina Bay, which is encapsulated in The Pearl, a spherical concoction made with luscious silken tofu, briny sea grapes, elderfl ower, black forest gin and barley shochu, served in a seashell. The bar also plays hosts to an international line-up of notable The Pearl guest bartenders, and, sometimes, even gets transformed into quite the party spot. So it’s best to make this melting pot of intoxicating concoctions a destination you check into frequently.
The Pearl
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