Another Suntory-backed F&B concept is set to launch in Singapore this month. Located along Cecil Street, Barrel Story of Hibiki is a new whisky-forward restaurant and bar spearheaded by the Japanese spirits brand Suntory, and it will be the first Hibiki whisky concept restaurant outside of Japan. This news comes shortly after the opening of Pop City X Pony, a new bar on Cecil Street by the Jigger & Pony Group, also in collaboration with Suntory.
Barrel takes over the unit once occupied by American grill-house Rosemead, which closed on July 26 this year. The space is reimagined as a modern izakaya, with dimly-lit interiors clad in dark wood, metal and textured stone. Unlike the boisterous energy of a typical izakaya, the atmosphere here is sleek and refined. Make your way through four zones: the main dining area which seats 83, the 10-seater bar counter, the 50-seater outdoor terrace, and finally, a whisky salon called The Vault. Inside this eight-seater private tasting room, the walls are lined with cask wood from Suntory's distilleries in Japan, bearing a faint scent of aged whisky.
It's the drinks programme that really shines at Barrel. Whisky fans will marvel at one of the most extensive collections of Suntory whiskies in Asia, where Hibiki Japanese Harmony is stocked alongside its iconic 21 and 30 Years Old expressions. You'd also be hard-pressed to find anywhere else in Singapore where you can purchase Hibiki by the glass.
But a unique part of the experience here is the whisky flights. At launch, six are available, each featuring three drinks. The most affordable of the lot is a $38 Story of Hibiki flight with Hibiki Japanese Harmony served in three formats – highball, on the rocks, and mizuwari (with water). There's also a $188 Hibiki 100th Anniversary Edition flight if you're feeling extra bougie, and even one called The Barrel, which is priced at a tear-jerking $988.
Cocktail lovers are not left out. There are a whopping 16 creations on the menu, eight of which feature Hibiki whisky as the main spirit component. Sip on everything from a reinvented Singapore Sling with Hibiki whisky ($28), to a refreshingly tart Japanese Crane Sour with Hibiki and orange liqueur ($28), and a dessert cocktail blending Hibiki whisky with cocoa and vanilla ice cream ($32).
In terms of dining, Barrel offers lunch and dinner seatings, with two-course ($55) and three-course ($63) sets for lunch, and a $68 signature set for dinner. The menu is conceptualised by chef-partner Sho Naganuma, who happens to be the co-owner of Torasho Ramen & Charcoal Bar along Tras Street. So on top of the modern izakaya and woodfire dishes served at Barrel, you can also expect to see some Torasho favourites on the menu, such as the joint's tonkatsu ramen and Cold Stupid Ramen ($35) with truffle.
At first glance, the menu offers some interesting picks like the Tsujihan Don ($28) and Barrel Chicken Rice. The former seems to be a spin-off of the negitoro dons served at the viral Tokyo eatery, and similarly features negitoro with salted herring roe, cucumber, ikura and ika. The latter is the restaurant's whisky-inspired take on Singapore's iconic dish, with poached GG French Poulet paired with Japanese rice cooked in chicken fat, shiro negi sauce, a Hibiki oyster sauce and garlic chilli. Barrel's signature beignet ($14) could be another one to look forward to, featuring a kombu beignet topped with house-smoked wagyu bresaola and lardo.
Find out more about Barrel and view the full menu here.
Barrel Story of Hibiki opens on December 6 at 19 Cecil St, Singapore 049704. Operating hours are Mondays to Saturdays from noon to 11pm.
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