Stir-fried Canadian lobster with fresh egg noodle, white soy sauce, curry paste gravy and rich pork stock. The Thai-meet-Chinese dish is inspired from the lobster noodle dish popular among Thai tourists at the Chinese restaurants in London's Bayswater area.
Paper Plane - the modern classic creation of the New York bartender Sam Ross - gives the bourbon-based cocktail a good name by balancing it with Aperol and Amaro Nonino. This variation of Vesper injects a dash of grappa for a more well-rounded finish to get you ready for the night.
Maid in Cuba - the modern classic creation by Bacardi Legacy 2014 winner Tom Walker of the world's famous American Bar at The Savoy Hotel in London. This simple, daiquiri-looking cocktail mixes refreshing ingredients like white rum, lime, mint and cucumber with a hint of absinthe that complements the refreshing note of cucumber. A must try!
Pandan - a savory, full-bodied gin-based cocktail with vegetal flavor from matcha balanced by coconut and pandan water with a sweet hint from palm nectar. Simply amazing!
Earthbeet - a negroni with a savory flavor from Backstage Cocktail Bar. Here gin is infused with vegetable like beetroot for earthy vegetal note.
Last night, we bid farewell to Hideyuki Saito, the head barman of Bronx Liquid Parlor. Butter has always been one of his outstanding creations. This Sazerac-liked tipple was butter-washed for texture and aroma and served with house-made financier and buttered fig.