Celebrating ANZA’s 75th Birthday

Located in a cosy nook in the Intercontinental Singapore Hotel, Quaich Bar Wanderlust is designed as a globe-trotting lounge, taking its guests around the world via a menu of signature cocktails and dishes inspired by different countries. In keeping with the Quaich 17year tradition, an extensive collection of at least 100 world whiskies accompanies you on your journey. Also taking the trip are 19 thematic cocktails ($25) that aim to evoke feelings of faraway lands.

THE TAKE-OFF

Taking flight on an easy-drinking note is Miyeok Guk - a savoury tipple with its peculiar shake of Ottogi seaweed washed vodka, Makgeolli, Citric Acid with three lingering drops of Sesame Oil and a spritz of peaty tang perfume. Meanwhile, the Mexican-tinged Jorge Smith perks the Moscow Mule with Jalapeños infused Vodka, Ginger Syrup and Bitter Lemon in crushed ice that is especially refreshing post-work.

MID-FLIGHT TIPPLES

Pacing the ride, the Mojito-meets-Thai Milk Tea Sawajito offers a citrusy spin of the creamy favourite by building Cha Yensteeped Rum, Peppermint Syrup, Calamansi Cordial, fresh Thai Basil, soda and a side of

Halfand-Half. For lovers of gin-based cocktails, the Roses Are Red, Grapes Are Green is a satisfying blend of three different gins (Nordes, Hendricks, and The Lakes Elderflower), Italian Bergamot Liqueur, Sauvignon Blanc, Citrus and a splash of soda. It’s the perfect response to the usual requests for something “sweet, refreshing, fruity and floral”.

Crash Landing

Moving on to spirit-forward concoctions, Teagroni, an express pass to India, is a blend of Gin, Masala Chai-steeped vermouth, Génépi Liqueur and Cherry Heering that come served in a teapot with a piping hot illusion of Liquid Nitrogen.

Rounding off the night, the Triple Happiness revisits the classic Whisky Sour with its traditional Chinese twist of Dried Prune-infused Bourbon, Citrus Blend with a mellowed sweetness from Red Dates and Ginseng Syrup. This cocktail is garnished with a strawberry powder stencil of the Chinese character, “ ”, to denote feelings of bliss when sipped - especially for the Whisky Sour lovers, this concoction is the ideal tipple before bed.

WHISKY SELECTION: FROM HIGHLANDS TO AFRICA

Whisky enthusiasts will be thrilled to discover house exclusives including Bunnahabhain 12 years (Scotland), Currach Atlantic Kombu Seaweed Cask (Ireland) Tipperary Watershed (Ireland), The Lakes Colheita SIngle Malt Whisky (England) and Three Ships 10 years (South Africa). A key highlight for rare whisky seekers will be the Frank McHardy Series, a limitededition series in collaboration with whisky legend and Springbank Distillery’s former Production Director Franck Mchardy.

THE FOOD: BITES AROUND THE WORLD

Keeping in line with the global journey, Chef Corwin Leong offers interpretations of dishes from around the globe.

Sectioned into Sharing Plates (6pm10.30pm) and Munchies (6pm - closing) for the peckish, highlights include: Tuna Ceviche ($23), Grilled Octopus Legs ($28), and Seared Hokkaido Scallops ($25). Meaty options include Pocket Beef Burger ($23) and Hakka-styled Nan Lu Pork Belly ($16). Those craving fried foods can explore the the Fried Brussels Sprouts ($16) or comfort food fried staples such as Calamari ($16) with house Kaffir Lime Aioli.

VERDICT: Overall, Quaich Wanderlust deserves a visit. For the more playful crowd, the whimsical cocktails are innovative and delicious without betraying its classic origins. It’s also a great place to go for an evening as a group without having to yell across the table to be heard!

It’s a sad time for ‘The Land of the Smiles’ in Singapore. The closure of the Golden Mile complex on Beach Road means major changes for many eateries who pride themselves on serving genuine Thai food. Thankfully, if it’s traditional fare you’re looking for, there are alternative locations available, namely Sarai, a new Thai restaurant (formerly Patara Fine Thai Cuisine), which is sitting pretty in the more-snazzy Tanglin Mall.

Falling in line with the mall’s new upgrade, Sarai is fancy but friendly with blush-hued decor and teal accents. But don’t be deceived by its delicate palete. This is a place that knows how to do authentic dishes with a classic Thai taste, cooked straight from the heart.

Indeed, Sarai aims to take diners on a journey of rediscovering homely Thai cuisine through sophisticated dishes that remain true to their roots. This is easy to achieve thanks to the exquisite skills of Sarai’s Isan-born Chef Lisa who has spent more than 27 years perfecting northeastern national cuisine with a spin, and their new Exploration Menu, $58 (a fourcourse offering of one Amuse Bouche, two starters, three mains, and a dessert), is all set to take our tastebuds on a bonafide Thai trip. We begin with an Amuse Bouche of Lab Gai. Spicy and sour minced chicken sits demurely within a chunky cucumber cup and makes for a refreshing palate cleanser with which to start proceedings. Starters comprise Nam Prik Ma Kae, a tomato chili dip with endives, Thai cucumber and jicama; Moo Ping, a medley of homemade grilled pork marinated with Thai herbs; and Mun Hu Plee, an assorted banana blossom cake with spicy dip. The latter was the resounding favourite, serving up creamy mouthfuls of banana flower encased in a crispy fritter.

Each main comprises three different platefuls. The Grilled Australian Wagyu sirloin in aromatic panang curry sauce (Panang Nua Yang) was tender and sweet without being too spicy or heavy. Tom Klong Pla, a warming bowl of smoked barramundi soup and sweet leaf bush added to the cosiness of the food which felt unpretentious, satisfying and surprisingly comforting. A signature spicy Thai kick came in the form of a chunky portion of cod presented with chili lime and garlic sauce - a great contrast to the more earthy dishes. Pandan panna cotta with coconut foam and sesame wafer (Jelly Bi Tuey) did the duty for dessert and was deliciously light and silky to taste, an enticing sesame wafer on the top presented a crunchy and savoury contrast.

While Sarai creatively re-spins Thai staples, it’s not shy to showcase some standard crowd pleasers too. We were lucky to sample the Mango Sticky Rice, which was one of the best we’ve tasted (and we’ve tasted a lot!). Featuring smoked coconut cream, a tangy ginger mango sauce and home-made jasmine rice ice-cream, it felt refined, but also reassuringly familier.

VERDICT: Sarai is a welcome newbie to Tanglin Mall’s stylish revamp, showcasing a menu proves that experimenting with tradition does not have to mean compromising on homecooked taste.