Your drink might come served by a traditional tea master, or award-winning mixologist, at the UOB Plaza outlet of Si Chuan Dou Hua. The Chinese restaurant has teamed up with Nutmeg and Clove to transform its bar area into an Asian-inspired concept: Chuan by Nutmeg.
The debut menu taps into the impressive tea collection of the restaurant as inspiration, resulting in some eight tea-based libations ($21). And much like the subtle characteristics of the traditional drink, the cocktails here unfold with elegant notes and delicate flavours.
While overlooking scenic views of the Singapore River, imbibe on the refreshing Goddess Highball where Tie Guan Ying is first steeped for over two hours to yield a deeply aromatic cordial, then mixed with Haku vodka and balanced with grapefruit bitters. Earthy notes from Pu’er are toned down in the gin-based My Pu’er Lady with brightness from yuzu and lemon.
For a more potent punch, consider the Chrissy Blanc, a wonderfully floral negroni-style number, with an alluring bittersweet profile from chrysanthemum vermouth and gentian liqueur. Or try Fancy Jasmine, where smoky Sailor Jerry spiced rum comes rounded with tart plum aroma. And beyond traditional Chinese leaves, other varietals are also worked into the mix, including the rose- and hibiscus-scented Rose Bubbles, made with grapefruit and Prosecco; and whisky-based Hi Matcha.
Drop by during happy hour (3pm to 6pm) for an early sundowner, and raise a toast with $15 drinks that might feature cocktails tinged with local flavours, from bandung soju to tequila suffused with pandan. Between sips, snack on Sichuan-style and Cantonese-influenced sharing plates: diced beef cubes ($15) come packing heady garlic notes; oyster egg is an airy cloud, slick with umami ($12); and pan-fried dumplings ($12) implode in the mouth with juicy goodness.
