In the grand atrium of Pan Pacific Singapore lies Plume, a cocktail bar inspired by vibrant indigenous birds. Revel in playfully elegant interiors that draw upon the lush tropics and contemporary art-deco elements. At the bar is head mixologist Ong Jun Han, where he and his team shake up a sophisticated repertoire of avian-inspired cocktails that seek to thrill the tastebuds and tell a tale.
For a refreshing start, go for the Pink Necked Green Pigeon ($25) where the invigorating concoction puts a spin on the classic Aperol Spritz. Taking a page from the bird’s diet, the cocktail combines sweet fig leaf infusion, citrus elements and prosecco. The Collared Kingfisher ($24) is known to be a seafood scavenger, but there won't be anything fishy in your glass. Instead, the margarita-inspired drink is zesty and herbaceous with a touch of spice. The stunning azure-tinted pour blends tequila, ginger, coriander, lime and chilli, and is sure to chase the blues away.
Another favourite is the Long-tailed Parakeet ($26), which spotlights sake along with dry vermouth, crisp apple, bay leaf and cloves. The result is a crispy clean tipple that boasts a complex bouquet of floral and fruity notes. It makes for one of the most approachable drinks among the lineup. And for martini lovers and fans of spirit-forward drinks, the Banded Woodpecker ($25) comes with a unique blend of green ant gin, dry vermouth, guava vinegar and the mist of oak moss.
Oenophiles are in luck as well, because Plume is expanding its drinks menu to include wine flights as part of its latest launch – The Vine Migration. The new menu similarly plays on the bar’s avian theme – think berries, flight, and migratory patterns. Beverage Manager Matthew Chan expertly weaves together nine wine flights starting from $49, featuring over 50 wines from noteable wineries such as Leroy, Gaja and Ornellaia. The main goal? To introduce new varieties, styles and vintages of wine, and to intrigue even the most seasoned of palates.
The Albariño, Alvarinho & Alvarinha ($49) flight might pose a challenge for even the most discerning of wine enthusiasts. Playing on one of Spain’s most popular white grape varietals – the Albariño – the flight presents three wines from South Africa, Spain and Portugal that are produced from the same strain but have notably different taste profiles due to the climate. In place of the usual fresh, floral and fruity notes of an Albariño, expect more complex flavours almost similar to that of orange wine in this flight.
Alternatively, red wine lovers should go for the pinot noir ($109) flight. Pinot Noir or ‘black pine’ might be native to France, but the three wines in this flight hail from South Africa, Hungary and Italy. Though equally as elegant as old world Pinots, these wines bring to the fore unexpected notes of strawberry and redcurrant in the first glass, jammy and smokey notes in the second, and more structure and tannin in the third.
And here’s one for the football fans: Cristiano Ronaldo’s Hometown ($159) presents four quintessential Port wines, including a 1965 Kopke Colheita from Oporto. Notes of berry compote and preserved raisins shine through in the younger wines, while sweeter flavours like honey, caramel or even maple start to appear in the more mature wines. And if none of these tickle your fancy, take your pick between flights that feature Tuscan wines, wines made with age-old techniques, varietal wines originating from the Rhône Valley, Sauvignon Blanc curations, wines from South America, and even a mix of reds and whites.
It’ll be a shame to sip on the finest wines from around the world on an empty stomach. Thankfully, Plume’s range of bar bites leaves little room for complaints. The Mapo Dip & Chips ($32) – an Asian rendition of tortilla chips and salsa – is extremely effective with just the right amount of spice. Or, opt for the poached eggs and caviar taramasalata dip paired with sourdough fingers ($35) for a more creamy, moreish side dish. But the unequivocal winner would have to be the Poultry Parfait ($28), featuring a generous amount of chicken liver parfait served with toasted sourdough, onion jam and cornichons.