So we’ve come to the final months of 2020, and what a year it has been. Sadly, the food and drinks industry saw a number of casualties. It is, however, also seeing fresh new entries into the scene. As well, many existing operators faced the challenges of the pandemic squarely by innovating and reinventing themselves. We’re certainly not hesitating to cheer them on (*clinks glass*). In fact, we are thanking them for putting some much-needed joie de vivre back into our lives.

 

Last quarter food and drinks: Atlas Bar

so long, hello

Atlas Bar invites you to enjoy the final months of Interbellum, which won the World’s Best Cocktail Menu accolade at the Tales of the Cocktail Spirited Awards 2020. Developed by head bartender Jesse Vida and his great team, Interbellum is a celebration of the glamorous and exuberant Art Deco period, paying homage to the classic European cocktails of the era.

Even as it bids a fond adieu to Interbellum, Atlas Bar is brewing excitement with gin journeys. It’s the best way to do justice to its collection of over 1,400 gins from every niche on the globe. The new Taxonomy of Taste menu delights guests with opportunities to discover gin via specially curated flights. Each month, guests can anticipate a curated selection of gins to explore the diversity of flavours, and discover their storied histories. Priced from $48, each flight includes three gins, which are complemented with a selection of garnishes, soda water and tonic

Whether you’re heeding the last call for Interbellum or embarking on a new gin journey with Taxonomy of Taste, you’ll find Atlas Bar provides the perfect backdrop for elegant times with fine food and drinks.

Atlas Bar is at 600 North Bridge Road, Parkview Square, tel. 6396 4466

Last quarter food and drinks: Luke's Lobster

lobster mobster

Luke’s Lobster has landed on our shores, occupying the ground floor facade of Isetan at Shaw Centre. If you have ever tried and fallen in love with its famous Maine lobster, shrimp and crabmeat sandwiches abroad, you can now enjoy them without having to get on a plane. If you’re new to Luke’s, and don’t know where to start, you might want to get a Luke’s Trio Platter (pictured above), then add a bisque, chowder or draught beer to complete your meal.

The menu is straightforward and simple for now, with just the main signature sandwiches made from sustainably sourced seafood. But keep your eyes peeled because plans are afoot to expand its food and drinks offerings once the staff is ready to handle more.

Do note that seating is currently limited due to social distancing measures to keep everyone safer, so takeaway is a good idea. To save yourself a long wait, pre-order on its online platform. The management is also working things out to make islandwide delivery possible very soon.

350 Orchard Road. See the menu here.

 

Last quarter food and drinks: Avenue 87
two to tango

The history of creativity is studded with dynamic twosomes. We are already familiar with Dolce and Gabbana; Dean and Dan Caten; and the Olsen twins in the fashion industry. On the local food and drinks scene, there are Glen Tay and Alex Phan.

The long-time friends from their Tippling Club days have reunited after their own individual careers. And they are pouring their combined skills and shared passion for food into their new restaurant. Curiously named Avenue 87, it is where the duo serves up Asian favourites with a creative twist. Give them a try if you enjoy traditional fare given a contemporary and innovative treatment.
Avenue 87 is at 47 Amoy Street

Last quarter food and drinks: Barbary Coast Ballroom
an ode to opulence

The elegant Barbary Coast Ballroom reopens, so we can go back to enjoying some social activity – cautiously of course. It now offers a parlour-style layout with table or bar seating for groups of up to five, all with safe distancing measures.

The updated cocktail menu blends a selection of favourites from its original menu with tasty new additions. Guests can revisit modern twists on classics like the smoky Tommy Tomate and the beloved Buttered Paloma, or branch out to sample the new offerings.

In the new menu, you’ll discover the cheekily monikered Pea-Ness. Before you get any ideas, this is a refreshing albeit potent blend of Perry’s Tot Navy Strength Gin, Beefeater Lacto-fermented apple, pea water and lemon. The Weird One is a curious mix of Flor de Caña 12, Makgeolli, Strawberry, Wheat and Oak Moss.

In the belief that great drinks should always be accompanied by good nibbles, Barbary Coast Ballroom offers tasty high-end bites to make for deliciously convivial evenings.

Barbary Coast Ballroom is  at 16 North Canal Road

 

Ovolo hotels go fully VEGETARIAN

It’s always heartening to see establishments getting behind worthy causes. Which is why we’re excited to share this piece of news even though not one of the restaurants are based in Singapore… yet. Inspired to act on climate change and sustainability, the Ovolo Hotels group has committed to going fully meat-free for a year from October 2020.

Owned by hospitality industry disruptor Girish Jhunjhnuwala, the group has grown to four hotels in Hong Kong (to where we can travel very soon) and six in Australia, in under 10 years. In the process of growing his business, Girish has won various awards, including Hotelier of the Year by HM Awards and Entrepreneur of the Year.

To prove that plant-based dining can be just as creative, delicious and exciting, all of the hospitality group’s seven food outlets are launching new menus that emphasise the goodness of organic produce.

To learn more about Ovolo Hotels and to discover Girish’s exciting vision for food and hospitality, see here and here.

 

 

If you’d like to know about the best whiskies to drink, see here.

For other dining news, see here.

written by.
Juliana Chan
Sub Editor

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