331 North Bridge Road
#01-04, Odeon Towers
Tel: 6266 1077 Opening hours
Monday to Friday: Noon to 2.30pm
(lunch), 6pm to 11pm (dinner and bar)
Saturday: 5pm to 11pm
Closed on Sunday Potent potions
The Pearl from the Marina Bay district Housed in the recently rejuvenated Tower Wing of Shangri-La Hotel is a gem of a hideaway called Origin Bar. Decorated with deep teal, wood and art deco accents within a dimly lit subterranean atmosphere, the watering hole exists separately from Origin Grill, and offers its guests curtained private booths. After running the show at speakeasies such as The Library and Nutmeg & Clove, Slovakian bar manager Adam Bursik has brought Origin Bar’s allure to new heights with a cocktail menu inspired by the five key districts of Singapore, each with its own flavourful back- story and visually compelling aesthetics. The star of the show is The Pearl ($26++), which has already become the talk of the town — as it is presented in an iridescent clamshell and has strings of sea grapes hanging from the mouth of a pearl-shaped cup. Among the most prominent creations by Bursik, this experimental drink from the Marina Bay district is fashioned out of silken tofu puree mixed with almond and elderflower, barley shochu and Black Forest gin. While Bursik focuses on the types of liquors and spirits used in the cocktails rather than their brands or countries of origin, he explains that Black Forest is the only gin of its kind that he found to work in The Pearl’s recipe. The bar’s namesake cocktail, Origin ($22++), is comparatively modest in terms of appearance, but remains a must-try for its rich and refreshing flavours and crowd-pleasing appeal. It is almost difficult to refrain from gulping the gin-based concoction from the Orchard district, given its fruity overtones of charred pineapple and lime husk wine, which are balanced out with sugar cane and honey, and made slightly spicy with the addition of nutmeg and pepper. Those with a preference for slightly less sweet beverages are encouraged to go for Sanic ($22++) from Boat Quay, whose name is a word play on its main ingredients “sake” and “tonic”.It has the added zest of yuzu and kumquat for a citrusy, sparkling finish. Origin Bar
22 Orange Grove, Shangri-La Hotel
Singapore, Lobby Level, Tower Wing
Tel: 6213 4595
Sunday to Wednesday: 5pm to 1am
Friday to Saturday: 5pm to 2am For meat’s sake
Grill up premium wagyu beef and have more than 40 types of Japanese sakes to go with them at The Gyu Bar, a yakiniku establishment that is among the latest to open at the Novotel and Mercure hotel cluster on Stevens Road. To ensure diners get to enjoy the best, the restaurant purchases its livestock whole before flying the cuts into Singapore from the Kumamoto prefecture of Japan. Best of all, the first cup of sake is always on the house: Choose any cup you fancy from The Gyu Bar’s collection on display, and it will be filled up at no charge as a gesture of welcome.
More information available atwww.thegyubar.com.sg High ballers
Cocktails get a creative East-meets-West twist from Plum & Toro’s resident bartender Shinya Koba, who pays homage to Japanese cocktail culture with spirits from Suntory and Nikka, among other brand favourites. Aside from highballs and the bar’s signature originals, classics such as the Moscow Mule, Old Fashioned and Boulevardier are recreated with the taste of Japan using imported and often unconventional ingredients such as wasabi and sakura. Plum & Toro is a Kappo-style Japanese dining establishment that recently opened its doors at the new InterContinental Singapore Robertson Quay. It is the brainchild of chef Hideki Ii, the man behind Tokyo-based eatery Shirosaka.