Located in the heart of the Central Business District (CBD), the team behind award-winning cocktail bar Nutmeg & Clove unveils their newest concept, Chuan By Nutmeg.
The brainchild of Nutmeg & Clove’s founder Colin Chia and led by Head Bartender Joshua Pang, guests are treated to classic concoctions and premium tea-infused cocktails matched with modern Sichuan and Cantonese bar bites, all while admiring the breathtaking cityscape for a fabulous night out.
Occupying the corner on the 60th floor of UOB Plaza and adjoining Si Chuan Dou Hua, a premier fine dining Chinese restaurant renowned for Sichuan and Cantonese cuisine, the intimate 30-seater exudes quiet elegance with its modern furnishings and carpeted floors.
Extensive windows allow guests to gaze upon the captivating birds-eye view of the city landscape. Once guests settle into their seats, Joshua would be waiting at the bar to welcome diners with his signature warm hospitality and attentiveness.
The Tea Collector
Conceptualised by Colin and Shelley Tai, General Manager and Bar Manager of Nutmeg & Clove, the first series of Chuan By Nutmeg’s beverage menu pays homage to Si Chuan Dou Hua’s treasured collection of premium Chinese teas.
Image Credit: Goddess Highball with Crispy Pork Belly with Fermented Beans
Under the guidance of Si Chuan Dou Hua’s tea masters, the team went through extensive sessions of tastings to gain a deeper understanding and appreciation of the tea’s flavour profiles. From the water temperature to the steeping time, right down to the weight of leaves used, each element of the brewing process was put through rigorous trial and testing to tease out the unique characteristics of the different teas.
Matching the strong flavours of Tie Guan Yin, the Goddess Highball ($21++) pictured above is a refreshing cocktail prepared with Haku vodka, Tie Guan Yin cordial, grapefruit bitters, and London Essence soda water, while Fancy Jasmine ($21++) packs a punch with Sailor Jerry spiced rum, black plum, kaffir lime, Jasmine tea, and clarified milk punch. Inspired by the earthiness of Pu Erh tea, My Pu’er Lady ($21++) sees a juniper-based creation made of Roku gin, Pu’er, yuzu, lemon, and egg white.
Image Credit: Chrissy Blanc
The bar menu also features a mix of innovative and spirit-forward creations. From 3.00pm to 6.00pm, guests can look forward to Happy Hour to enjoy quality cocktails at great value. A must-try for experimental drinkers, the Ondeh-Ondeh Highball ($15++) is a worthy tribute to our beloved kueh prepared with Compendium Ondeh Ondeh soju and carbonated coconut. For spirit lovers, the El Presidente ($15++) which sees Mount Gay rum with orange curacao, dry vermouth, and grenadine, is sure to please.
Delectable Sichuan and Cantonese Bar Bites
Put together by Si Chuan Dou Hua’s Executive Cantonese Chef Hoo Chee Keong who injects a creative spin on familiar Sichuan and Cantonese dishes, the bar bites are delicious in their own right and perfect for snacking with the cocktails.
Image Credit: Golden Mushroom with Wasabi
A personal favourite of Colin’s, the humble oyster omelette gets a makeover in the Oyster Egg with XO Sauce ($12++), a dish filled with umami goodness. Other classics include the Stir-fried Diced Beef with Garlic ($15++) and Crispy Pork Belly with Fermented Beans ($15++) that pairs beautifully with the Goddess Highball. A must-have when visiting Si Chuan Dou Hua, diners can also end the night with the silky Fine Beancurd with Wolfberries ($4++).
CHUAN by NUTMEG
a. 80 Raffles Place #60-01, 1 UOB Plaza 048624
