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#UNCOVERED – Rediscover your palate at Ethan’s FORT of Flavours
Crowned “The Best Bartender of the Year” in 1998, Ethan Leong today is better known as the Executive Director and Chief Mixologist of Maison Ikkoku. Credited also for concocting Asia’s most expensive cocktail – the “Jewel of Pangea” in 2012, Ethan Leong has since ventured further into the realms of gastronomy with the unveiling of FORT by Maison Ikkoku at the start of 2016. Situated amidst the luscious Fort Canning Park surrounds (next to the former Singapore Pinacotheque De Paris), FORT by Maison Ikkoku is indeed a rare gem that harmonises both gastronomy and mixology.
A moment with Ethan Leong on the Expression of Flavours
COVERED: When and why did you decide to become a mixologist and chef? What was the inspiration behind building your career as both?
ETHAN LEONG: I started working in a culinary industry since 1991, before moving into professional bartending (mixology) years after that. In terms of taste and flavour, these 2 areas for me have always been interlinked, understanding this relationship is something that the schools don’t teach you. To stand out, one needs to always find uniqueness, yet standing true to your roots. Up till now, Mixologists still cannot cook and chefs still cannot mix For me however, this is exactly where I am able to best express myself in my creations and stand out. Moving forward, I hope to continue educating the younger generations on understanding the relationship between culinary arts and mixology.
COVERED: In 2012, you created the World’s Most Expensive Cocktail called the Jewel of Pangaea, what was the reason and inspiration behind creating that cocktail?
ETHAN LEONG: The inspiration behind this cocktail was to showcase mixology on the world stage. I also wanted to prove that cocktails can be enjoyed as a luxurious work of art and craftsmanship, concocted with rare and unique ingredients.
COVERED: Would you say, your experience as a mixologist has helped with you in the culinary arts, and vice versa?
ETHAN LEONG: Totally! To mix, to cook, it is the same, one needs to strike a balance. It is something I always preach & practice – it is The Art of Balancing. Up till now, i haven’t met any other mixologist who can cook, nor a chef who can mix. I am lucky to have started early and am also blessed with sensitive taste buds.
On FORT by Maison Ikkoku
COVERED: With the launch of FORT by Maison Ikkoku, what is the difference between Fort and the older Maison Ikkoku outlet at Kandahar Street?
ETHAN LEONG: At FORT, we showcase Craft Cocktails using FORT’s house-made distilled liqueur with fresh herbs and fruits. It is then paired with our 12 course omakase dinner sitting at only SGD $68 per pax – featuring ingredients such as Uni, Otoro, Foie Grass, Ikura, Lobster, Crabmeat, etc.
Our main bespoke bar outlet at Kandahar however, showcases a full bar with all sorts of bases for organic mixology.
COVERED: With regards to the Omakase Menu at FORT, where do you draw inspiration from? What can we look forward to in future?
ETHAN LEONG: The omakase menu was inspired by my travel experiences; you’ll get a taste of South East Asia, Japan, Paris, Milan, Barcelona to New York – a combination of both East and West with seasonal ingredients.
COVERED: What would you say, is the inspiration behind FORT and what is the message you hope to send to your customers?
The inspiration behind FORT, would be a place that I can showcase both my passions in one space. It would be where I can serve up anything bespoke, both dinner and drinks alike. The message I want people to take away from it would be akin to a movie you have seen many times before, yet is something you would want to watch over and over again. And with each time you watch it, you take away something new.
FORT by MAISON IKKOKU is located at 5 Cox Terrace, Fort Canning, Singapore 179620
Connect with FORT by MAISON IKKOKU on Facebook here.
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#Tastes – 5 Peaty Whiskies sure to warm you up this Christmas
Christmas is just around the corner. What better way to spend Christmas with your loved ones,than by sharing a peaty dram or two with them. Warm up your chestnuts this festive season. Here are some of our favourite peated whiskies to try without breaking the bank.
The Bruichladdich Octomore 7.3
The Octomore 7.3 is the second release of Octomore whisky made from barley grown two miles along the coast from Bruichladdich’s distillery, at farmer and friend James Brown’s Octomore farm. Paying homage to the longtime camaraderie between both houses, the name “Octomore” was decidedly used to represent what would become the most heavily peated whisky series in the world. For those who haven’t had the Octomore before, tread with caution.
The Taste: One can obviously expect peat smoke, naturally, combined with the malty notes of barns, barley and straw. Expect tinges of tinned fruit, salted ham and marmalade. What’s interesting is the notes of salt-water (caused by the sea water splashed casks) which brings about a harmonious balance with apricots and honey.
The Lagavulin 12
The much adored Lagavulin 12 is certainly an acquired taste, yet so revered by Lagavulin, that they have released one every year. With very subtle differences in each edition, including that of the phenol count and colour; be prepared for hit of peat that would knock your socks off.
The Taste:The Lagavulin 12 is starts off being dry and heavily peaty on the palate. You can expect notes of seaweed and botanicals which later melds pleasantly into sweetness and charcoal. The finish is that of dark chocolate which lingers for quite some time.
The Laphroaig 10
With dozens of awards to its name, The Laphroaig 10 is about as classic of an Islay as you can get. For those looking for a taste of something more refined yet chock full of the seductive taste of smoke, the Laphroaig 10 would perhaps be the whiskey to warm you up this Christmas.
The Taste: The Laphroaig 10 begins with a traditional salty taste, tinged with sweet fruity hints. This is then followed by a growth in the thickness and body with layers of peat, smoke. To most people, they would almost call the Laphroaig medicinal.
The Peat Monster by Compass Box Whisky
The Peat Monster by Compass Box Whisky what you might call an artisan whisky. It is a young whisky with a complexity that belies its age. The Peat Monster’s charm lies with its blend which helps to soften some of the raw peaty flavour which makes it’s a great starter for those wish to get into peated whiskies.
The Taste: The Peat Monster starts off sweet which later moves into delicious notes of smoky bacon and copper aroma. One can expect a long and powerful finish with floral notes of camomile, spice and oak.
The Ardbeg Non Chilled Filter 10 Years
Renowned for its smokey aroma and taste, the Ardbeg is a classic. It is non chill-filtered and one can expect a powerful punch when consuming The Ardbeg NCF 10 Years, does not simply throw its peat in your face, but rather gives way to the natural sweetness to balance out the peat.
Taste:One can expect a combination of smoke, tangy lemon and lime juice, fused with flavours of black pepper, cinnamon and toffee sweetness.
So there you have it, our 5 must-try peated whiskies for the end year event and lifestyle festivities. Have another to add? Let us know your favourites via our Facebook Page here.
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#Tastes – The New Look of The Iconic Rémy Martin XO
Set along Rochester drive, is a black and white colonial bungalow, now remodeled as a postmodern dining concept named DW Workshop. There, La Maison Rémy Martin’s youngest cellar master to date, Baptiste Loiseau unveiled the new look of the iconic Rémy Martin XO. The unveiling was a one day pop up experience, offering friends of Rémy Martin an insight into the fine French Cognac’s heritage and opulence. The guests were treated to a sensory adventure, an almost step by step appreciation course to fully unlock the flavours and decadence that is contained in a bottle of Rémy Martin XO.
The Teasing of Senses
Guests were first treated to a selection between Rémy Martin V.S.O.P in the form of a refreshing ginger and lime aperitif, and the CLUB variant, neat or on ice. Guests then had a hand in crafting a customized scent according to their preferences. The Art of Blending session allowed the guest to thus draw on the similarities of the crafting of aromas for both perfumes and cognacs.
The Taste Pairing
Guests were later brought to a tasting to the luxurious cognac, directed by Baptiste, with a pairing of a sumptuous array of rich dark chocolate, honey, buttery figs, orange marmalade, honey, walnuts, gingerbread, pistachio cakes, macarons, cinnamon sticks and more, all set on a table with a certain Harry Potter-esque feel to it.
The new carafe reveals the hidden depths of the XO. Its contemporary and treasured design illustrates the profound elegance and startling luminosity of the blend. Each indentation, just like each eau de vie, contributes in creating a rich, sumptuous, finish equaling more than the sum of its parts. The very silhouette of the carafe mirrors the House philosophy. The pyramidal form resembles the most sought after terroirs of Cognac: Grande Champagne and Petite Champagne where the legend of Rémy Martin was born.
Upon taking a gentle sniff of Rémy Martin XO, one will exprience sultanas, almost ripe grapes, vanilla and a hint of sherry. The overall taste of the XO is rich and spicy. However, on closer examination, one can detect cinnamon, cloves, drying tannins and also, surprisingly, some form of cooling menthol. The finish of the XO is rich, woody and one that lingers.
The newly released Rémy Martin XO is available at the retail price of SGD $388.
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#Tastes – The New Cointreau Blood Orange
La Maison Cointreau has unveiled a sensual new expression, the Cointreau Blood Orange in the celebrated House style. This month, Cointreau Blood Orange premieres in Singapore, complementing the existing Cointreau range of Cointreau and Cointreau Noir.
When one says blood orange, one might imagine a liquor of a shocking crimson colour. However, yet the Blood Orange is completely natural and clear. The blood orange peel is distilled with those of Cointreau’s trademark sweet and bitter oranges which results in a luxurious bouquet of extremely fruity head notes that later gently flows into a whisper of zest and citrus.
Created by former Master Distiller Bernadette Langlais, the Blood Orange is a bold variation that uses blood oranges from Corsica. However, these blood oranges are only harvested when their peels have the highest concentration of oils which thus results in its powerful citrus notes.
“I have put all my passion and dedication into creating the Blood Orange expression of Cointreau. The interplay of three orange varieties creates a profoundly rewarding complexity of taste. This is a spirit of exquisite fullness. Its natural brio offers a vibrant new twist on the classic, inimitable Cointreau signature,” attests Bernadette Langlais, former Master Distiller at La Maison Cointreau
In every step of her creation, Bernadette Langlais has remained true to the Cointreau craftsmanship. This can be experienced through the harmony one feels when partaking in Cointreau Blood Orange. It also becomes clear that the Blood Orange is not an extension of Cointreau, but a new expression.
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Capella Hotel Sentosa is host venue for Whisky Live 2016.
Following its success in 2015, Whiskey Live will return to Singapore on the 12th and 13th of November this year at Capella Hotel Sentosa. Primed to be its biggest show yet, Whiskey Live will showcase an astounding 300 expressions and over 60 whisk(e)y brands.
The Organizers – La Maison du Whisky
Whisky Live is proudly organized by La Maison du Whisky which celebrates its 10th Anniversary in Singapore. To commemorate this occasion, La Maison du Whisky will bottle the last two barrels of Karuizawa – the Karuizawa 1965 Bourbon Cask, and the Karuizawa 1965 Sherry Cask. Both of which will be opened for the first time at Whisky Live Singapore 2016.
The Invited “Golden Three” Industry Giants
Yet if that is not already enough to tantalize the palate of any whisky lover, Whiskey Live 2016 will also feature three special industry giants. Dubbed as the “Golden Three”, here is all you need to know about these invited guests.
Whisky Writer, Dave Broom
Dave Broom is one of the most prolific whisky writers in the global scene. Having been a freelance writer for over twenty years, Dave Broom has focused not only on whisky but also on other spirits. He has since written numerous books, and is also a four-time winner of the Glenfiddich “Drinks Book of The Year Award“. His latest book “The World Atlas of Whisky” explores the whisky world not only by geography but also by flavours.
A regular contributor to a host of international titles; Dave’s primary journalistic platform is Whisky Magazine and its international subsidiaries, and is also a regular contributor to Malt Advocate, Imbibe and other publications. Aside from being a member of the prestigious Malt Maniacs for over 10 years Dave has also formerly been the chairman of the judges at the World Whiskies Awards (WWA).
At the coming Whisky Live Singapore, Dave will be conducting an exclusive masterclass at which attendees will gain access to indulge in a comparative tasting of the Karuizawa 1965 Bourbon Cask, and the Karuizawa 1965 Sherry Cask that as mentioned earlier in this article, will be opened for the first time at this event.
Rum Legend, Luca Gargano
Rum legend, and voted 2016 Rum Influencer of the Year, Luca Gargano
Returning to this year’s Whisky Live is rum legend, and newly crowned 2016 Rum Influencer of the Year Luca Gargano. Luca, who received this award just last week at The Golden Rum Barrel awards, will be hosting a masterclass of his Velier range of premier rums at this year’s Whisky Live Singapore.
Master Mixologist, Rogerio Igarashi Vaz
Master Mixologist Rogerio Igarashi Vaz will be making his debut in Singapore at Whisky Live this year. Rogerio is the co-founder and chief bartender at Bar Tram and Bar Trench in Japan, which were named amongst the world’s best 100 bars in 2014. This coming November, Bar Trench will be recreated exclusively at Whisky Live Singapore. Rogerio will be on hand to give guests an unforgettable experience in showcasing original and exclusive creations comprising of the latest Japanese cocktail trends.
The Whiskies at Whisky Live 2016
Of the 60 Whisk(e)y brands that will be featured this year, notable brands such as The Macallanwill also be making its debut at Whisky Live Singapore 2016. Also on the list of whiskies that will be present for the first time at this event are the Old Pulteney, Balblairand AnCnoc.
Guests will also see the return of some of the world’s most notable distilleries such as Glenfiddich, Dalmore, Kavalan, Aberlour, Mortlach, Nikkaand many more. In the spirits category, crowd favourites Monkey 47, Chalong Bay, and Don Papawill also make their mark at the show.
The Collector Room
As always, The Collector Room will stay its reputation as one of the key highlights at Whiskey Live. This room was created for aficionados to enjoy rare and highly sought after bottles from all over the world. Partnering with Leica Cameras, the room guarantees and comfortable and enjoyable environment for its guests. In partnership with Vaniday, Whiskey Live Singapore 2016 introduces a new feature called the Ladies Room, a respite filled with comfort and pampering, available only to female VIPs attending the show. Complimentary beauty services such as makeovers, massages and facials will be available in the Ladies Room. To enjoy the pampering session, all the attendees require is to flash the Vaniday app upon entrance.
Another feature to look forward to at Whiskey Live 2016, would be the culinary creations of Executive Chef of Capella Hotel Singapore Chef David Nicolas Senia. Known for his culinary excellence of drawing inspiration from new experiences with local flavours, Chef David has prepared an exclusive menu where whisky is used as a key ingredient for his dishes. Guests attending the event will be entitled two portions of dishes per day.
Ticketing & Event Info
WHISKY LIVE 2016 SINGAPORE
Date:12th November 2016 (Saturday) @ 2pm – 10pm, and
13th November 2016 (Sunday) @ 11am – 9pm
Venue:Capella Hotel Singapore
1 The Knolls, Sentosa Island, Singapore 098297
Tickets are available for purchase here.
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Dig in to Dazzling Café Mint’s New Hearty Main Courses at Capitol Piazza
Fans of Dazzling Cafe Mint at Capitol Piazza in Singapore will be thrilled to know that the quaint Taiwanese inspired café has recently revamped its menu, and has stepped up the standards of its entrees and appetizers to appeal to a wider audience, while maintaining the face and brand of Dazzling Cafe.
Spicing things up with an Asian fusion menu, Dazzling Cafe Mint has created new savouries that will tickle and delight the palates of the most discerning customers.
We started off with the Shrimp Paste Winglets (also known locally as, Har Cheong Gai). Prepared with a glaze of the sweet and sour glaze sauce, the moist tender chicken is coated with a crunchy, flavourful batter made of shrimp paste that might seem salty at first, but is soon balanced out by the tangy sweet and sour sauce.
A dish that comes highly recommended at Dazzling Cafe Mint is the Fregola Sarde Grande Pasta; a round roasted pasta tossed with sautéed mushrooms, peas, white wine, cream, Parmesan and basil oil. Not only is this dish a healthier option, it is extremely easy to eat and does not compromise on flavour. Reminiscent of that of a mushroom risotto, the fregola has a slightly more bite than the normal risotto rice, and the flavours of the cream and vegetables integrate nicely while allowing the diner to experience multiple textures in every mouthful.
For diners who aren’t watching their waistlines and might want something a little richer in taste, they might want to try Dazzling Cafe Mint’s Potato Doughnut with Bratwurst Filling. The crisp handmade potato doughnut is filled with pork bratwurst and shallot confit, and is topped a soft boiled egg and apple caramel sauce. This dish brings out multiple sensations to the diner, with the crisp doughnut as the base, soaking up the flavours of the savoury bratwust. The pork bratwurst is juicy with a nice bite-feel to it. The sharp savoury flavours are then cut by the delicate creamy taste of the egg and the sweet apple caramel sauce.
With this dynamic new menu, Dazzling Cafe Mint now not only boasts amazing desserts, but restaurant quality entrees and appetizers as well.
Dazzling Cafe Mint @ Capitol Piazza
Address: 15 Stamford Road, #01-85, Capitol Piazza, Singapore 178906
Tel: +65 6384 3310
Opening hours: Sunday – Thursday 12 – 9.30pm, Friday & Saturday 12 – 10pm
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Toast the Extraordinary at Changi Airport with Martell Cordon Bleu Extra
That amber bronze colour signifies a moment of celebration. Each goblet of the liquid gold greets you with an aromatic scent of flowers. Notes of cinnamon and prunes, combined with a deep taste reminiscent of nuts and spice greet your palate. Each taste leads further toward hints of chocolate, vanilla and citrus. A mark of distinct discernment, the Martell Cordon Bleu is amongst the most distinguished cognacs in the world. Created in 1912 by Edouard Martell, this legendary cognac is today synonymous with prestige and excellence.
A Harmonious Blend of Old and New
Introducing the Martell Cordon Bleu Extra. This reinterpretation of a classic is distilled using Martell’s trademark methods, and is characterized by intense aromas of candied fruit, with a smooth intense flavour. With this Extra variant, the House of Martell goes the extra mile of adding extra portions of matured Borderies spirits to achieve a harmonious blend during its distillation process.
The Martell Cordon Bleu Extra pays homage to its predecessor, as it retains the iconic shape of the Martell Cordon Bleu, save the subtle elongation. The iconic metal medallion is engraved with the Martell House’s seal – a mark of quality that is stamped on every bottle. The Martell Cordon Bleu Extra comes presented in an elegant silver satin box.
The Martell Pop-up at Changi Airport Terminal 1, Central Piazza
Martell together with DFS and Changi Airport, has built a striking pop up space at the Terminal 1 Central Piazza. This six week pop-up is designed to offer travellers the Martell Cordon Bleu Extra experience. With special augmented tastings, travellers are invited to go on a journey of discovery with Martell.
“We are delighted to launch the exquisite Martell Cordon Bleu Extra at DFS, Singapore Changi Airport where it will be globally exclusive for one month from 1 September. Travellers at Changi Airport will be the first in the world to discover the all-new facets of this much loved cognac and indulge in the multi-sensory experience that Martell Cordon Bleu Extra promises,”explains Mrs Nodjame Fouad, Marketing Director, Pernod Ricard Travel Retail Asia Pacific.
Whether you enjoy your cognac neat or on the rocks, the Martell Cordon Bleu Extra will provide an experience that is rich, intense, yet unique. The Martell Cordon Bleu Extra is now available at DFS, Singapore Changi Airport from September 2016, and retails for SGD$348. This is exclusive to DFS for two months, and is a travel retail exclusive for a period of one year.
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The Road to ULTRA Singapore 2016 – 8 interesting things you probably didn’t know.
Here’s an interesting round-up of 8 things you probably didn’t know about ULTRA and ULTRA Singapore 2016.
#8 Who’s behind it?
Founders of ULTRA Singapore 2016, Raj Datwani and Alexandar Chew were the brains behind the former Bacchanalia Singapore. The duo currently operate the exclusive, member-only meeting/ lounge space – Madison Rooms.
#7 Why that Name?
Did you know that ULTRA was named after Depeche Mode’s 9th Album?
#6 The Location
With many previous editions of ULTRA Music Festival having taken place in Miami’s Bayfront Park, we couldn’t help but note that this year’s ULTRA Singapore is coincidentally held at a similarly named venue; Bayfront Ave.
#5 About thePerformance Stages
Singapore is only the third country (yes, to date the ULTRA Music Festival has been held in a total of 15 cities globally) to have a “live stage”. Other stages at ULTRA Singapore will also include the “ULTRA Main Stage”, and a “Resistance Stage”. Also featured this year, will be a strong line-up of local Singaporean acts including the Lion City Boy, DJ KoFlow + Shigga Shay, and The Sam Willows.
#4 The World’s Best DJs are all right here
9 of the top headlining acts at this year’s ULTRA Singapore are ranked in the top 40 of the DJ MAG’s Top100 2015 Poll – making the 2016 edition of ULTRA Singapore one of the year’s most highly anticipated dance music festivals.
#3 And that DJ’s Real Name is?
Remember Fatboy Slim? Occasionally, he would also headline our club nights under his real name, Norman Cook. So curiously, we just had to check up on the real names of some of the DJs at this year’s ULTRA Singapore, and we turned up some interesting finds. For example, Afrojack’s real name is Nick Van de Wall. As for DJ Kygo, his birth name is Kyrre Gørvell-Dahll – we think you’ll agree that here’s one guy we’d rather stick to calling out his DJ name permanently instead.
#2 But why that Stage Name?
You may have come across that DeadMau5’s real name is Joel Thomas Zimmerman. But here’s why he goes on stage as Deadmau5. So it all started when Joel came home one day to find an actual “dead mouse” on his keyboard. He went on to being referred to as “that dead mouse guy” in online chatrooms, and we guess he just decided to go with it. As to why the mouse helmet? Well according to an article on Paste Magazine, Deadmau5 doesn’t like being called a DJ. He feels that the term is highly-antiquated and an improper description of his approach to music. So what better way to set yourself apart and prove that you’re different from the rest than by wearing a giant smiling mouse head that flashes lights to your beats?
#1 On whether it is too late to get your Ultra Tickets?
Nope, it is not too late. Though Ultra Singapore is under 3 days away, tickets are still on sale here.
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BRIDGE Bar & Restaurant – Bridging Flavours Together.
Nestled in the hustle and bustle of town along Seah Street is BRIDGE Restaurant and Bar, a modern European restaurant that combines the taste of fine dining with the relaxed ambience of casual eateries.
Now helming the kitchen is Chef Ace Tan, previously from Pollen Restaurant at Gardens by the Bay, who has revamped the menu with a playful and refreshing touch. Each of his signature dishes comes with a custom-made sauce, specifically tailored to each dish to accentuate its flavours.
Here, through Chef Ace’s creative approach, the BRIDGE Restaurant and Bar has created very impressive dishes. The first dish to take note of is the Crab and Passion Fruit with an umami sauce, a classic pairing of fresh seafood and citrus fruit. This dish was made exceptional with the umami sauce which was both savoury and sweet, bridging (if you will) the flavours of the crab and passion fruit together.
The next dish to note is the Squid Ink Risotto with Purple Octopus, topped with saffron lemon curds and pickled shimeji. This dish came as the most pleasant surprise. At first glance, the daunting black squid ink colour, clashing with the purple octopus and yellow saffron lemon curds made this dish seem other worldly. Yet, upon consumption, it possessed a powerful seafood flavour that delivered a piquant punch straight to the brain. Its savoury seafood flavoured is complimented with perfectly cooked risotto, tender pieces of octopus, cut through with the mellow acidic flavour of saffron lemon curds.
Finally, another dish that has to be on the list of things it try is the Amberjack with Monkfish liver. This dish speaks to Chef Ace Tan’s knowledge and sensibility of ingredients. Both amberjack and monkfish share the same season and period where their individual tastes is at its peak. The amberjack was fresh and light, and the monkfish liver rich with a slightly savoury bitter taste. This dish was accompanied by red napa cabbage, bamboo fungi with an aromatic herbal sauce. This dish exuded an exceptionally Asian flavour, despite its western style of preparation.
BRIDGE Restaurant and Bar has clearly stepped up its culinary game since the revamp of its new menu, and is definitely worth the trip down to sample its exciting new dishes.
BRIDGE Restaurant and Bar
Address: 31 Seah Street, Singapore 188387
Tel: +65 6333 4453
Opening hours: Tue to Thur 11:30 am – 10pm; Fri 11:30 am – 11pm; Sat 11am – 11pm; Sun 11am – 5pm. Closed on Mondays.
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