Harper\'s_Bazaar_Singapore_201807

HARPER’S BAZAAR JULY 2018 141

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, elderflower, black forest

gin and barley shochu, served in a

seashell. The bar also plays hosts to

an international line-up of notable

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

BY DANA KOH AND KENNETH GOH check into frequently.

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 true, 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 sou é will

be a pleasurable ending to a modern Gallic treat.

From a chic power lunch spot to bold, beautiful

elixirs when you need them most

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 artificial colour,

these decadently smoky potions

feature varied flavour profiles

so that there’s something for

everyone—from notes akin to

toasted bread and jam (from

maturing in four diferent wine

casks), to incredibly bitter notes

balanced with cherry and dark

chocolate (matured in Bourbon

and European oak casks).

Gunther’s modern

French restaurant

Octomore 8s

Masterclass

tasting

08.3, Octomore

at La Maison du Whisky

Origin Bar in Shangri-La

Hotel Singapore

Fine Apple Tart

“à la dragée”

with Havana

rum raisin

ice cream

The Pearl

Cold

Angel Hair

Pasta with

Oscietra

Caviar

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