Taking over the first floor of Maison Ikkoku, Sling serves exactly what you'd expect. Owner, chef, and mixologist Ethan Leong has created four innovative, all-natural tipples inspired by Singapore's OG cocktail.
There’s the Coco Sling ($28), made with roasted coconut and young coconut meringue – a tropical reference to the many coconut plantations that dotted the old Singapore landscape. Then there’s the Majulah Sling ($25), a spirit-forward rendition with bitter, herbaceous notes from Campari to capture our nation’s tumultuous journey towards independence, and the 1819 Sling ($25) with cinnamon, a nod to our role as a port in the spice trade. The Original Sling ($26) is reworked as well to yield a version that’s more well-balanced and less candied than the usual.
The accompanying food captures the same patriotic spirit. Ethan imbues a premium touch to local street food to bring you dishes that include fried Hokkien mee swimming in a robust stock and topped with local lobster. Rendang is stewed with wagyu ($45) and Kurobuta pork belly ($39) is cooked twice for over 72 hours till tender and soft. It’s best enjoyed with an order of the Nasi Biru ($3), lemongrass-tinged butterfly pea rice that perfumes each bite with a floral note.
But prime ingredients aren’t enough to justify the hefty price tag on some dishes – such as $36 for vegetarian popiah – and the modification of certain dishes. For instance, skip the Kueh Dadar ($16), where French-style pandan crepes are rendered soggy by a pool of young coconut espuma and drowned with gula Melaka syrup.
While it's not somewhere we'd head to regularly for our local food fix, Sling's tourist-friendly Kampong Glam location makes its a good spot to bring your travelling friends. Venture on a tasty journey through Singapore’s history together.
