Singapore Cocktail Week: A Journey through Bourbon, Smoke and Time

Bars and pubs
Singapore Cocktail Week: A Journey through Bourbon, Smoke and Time

Meat Smith's head chef Andrew Baldus and bar manager Katherine Whitcroft put meat to fire for four courses of dishes to pair with bourbons of increasing age. After brunch, stick around for 50 percent off meat platters, and $14 Singapore Cocktail Week and happy hour drinks. 

LiveReviews|0
NaN people listening