Time Out says
Climb up to the second floor of this 80-year-old heritage shophouse and enter Emerald Cty. The gorgeous green marble long bar is lit by the glow radiating through the stained glass. Behind it, bartenders dressed in bow ties and bermudas are shaking up classic cocktails crafted with Asian ingredients. The bar's namesake, The Gibson ($23), is always a safe bet. Made with Roku gin and Ginjo sake-vermouth, the boozy drink pays homage to Japan in its elegant simplicity.
Other standouts on the new menu include the Mango PX ($23) crafted with homemade Pedro Ximénez sherry made from Philippine mangoes instead of grapes. The sweet mango wine is then fortified with Nikka Coffey Malt Whisky and aged in a barrel to round out its flavours for easy drinking. If you're and old fashioned kinda gal or guy then the Don Don Old Fashioned ($23) shouldn't be missed. The Gibson team personally head down to the nearby Don Don Donki to source for baked Japanese sweet potatoes that they then infuse with Bulleit Bourbon and fig for an extra touch of sweetness.
Original review by Natasha Hong on October 20 2015
Gibson feels like the old friend you visit when a night out calls for good conversation. It’s a disarming charm that worms its way into the snacks and cocktails – split into four narratives from classics to the unconventional – to great success.
The namesake Gibson ($23) is a boozy Hendrick’s with a touch of Monkey 47’s herbaceous qualities, stirred in with Dolin vermouth. Three bite-sized portions of onion, smoked radish and quail’s egg – all cured in- house – are on skewer to chase each sip with a different nuance of umami. Rye Dynasty’s ($23) clever alchemy turns out a drink whose complexity goes from prickly-sweet to a slow finish of nuttiness. And the Crimson Bullet ($23) holds a mix of tequila, mezcal, kümmel liqueur, lime and – you won’t believe it – beetroot for an earthy drink that plays up mezcal’s smoke and brine.
The elevated bar snacks come with hefty price tags. Pick from tiered seafood platters ($120/ single, $220/double), or uni-, caviar-, and lobster-topped Blackmore wagyu carpaccio ($130) and Maine lobster ($42). Not that the more affordable plates can be dismissed. A big bowl of oyster chowder ($22) feels like a fuzzy hug after a few strong ones and the oily ceviche of sea bream ($22) is satisfyingly fatty, with slices topped with vivid fennel shavings, mango and chilli.
What Gibson offers is plenty of options to soak in the good vibes. Find your boozy bliss here.
20 Bukit Pasoh Rd
|Opening hours:||Mon-Sat 5pm-midnight|
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