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