Singapore Cocktail Week: Curing Food with Spirits

Bars and pubs
5th Quarter

At this workshop, 5th Quarter's chef Drew Nocente will explain and demonstrate the process of using spirits to enhance the flavours of meat. Learn how to cure mackerel in gin, pork in run and halibut in vodka. You'll also get to sample the cured meats, too. Book early as there's only 20 seats available. 

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