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The iconic Oysters and Champagne promotion features a dozen freshly shucked oysters and a 90-minute free-flow R de Ruinart Champagne and a selection of cocktails at $78++ per pax.

Guests can choose to pair the oysters with champagne or selected signature cocktails from MO BAR’s current Volume 2 menu, which draws inspiration from Southeast Asia with curated drinks inspired by the region. Prices are subject to 10% service charge and 7% government tax. Log on to www.mandarinoriental/singapore. Reservations can be made by emailing [email protected] or calling +65 6885 3500

Drawing inspiration from the travels taken by Bar Manager Michele Mariotti and his team in 2019 pre-covid of MO BAR at Mandarin Oriental, Singapore the group partnered with a local expert to explore the markets and meet with purveyors to discover herbs, spices and ingredients that are unique to the location.

Learning from their host, the team then created innovative cocktails for a pop-up event in each city to celebrate the local culture and flavours they enjoyed during their visit. Now reflecting on their adventures over the last year, a menu is curated to pay homage to each city they’ve visited.

The list consists of 16 drinks, including four non-alcoholic options, ensuring a beverage to appeal to every type of guest. Beginning with a star map showcasing the collection, the menu allows guests to understand various qualities such as alcohol content, flavour and style before delving into the finer details of each drink.

MO Bar

Image Credit: The Oriental MO BAR at Mandarin Oriental, Singapore

Those with a keen eye can search for artwork throughout the menu inspired by each of the collaborators – from symbols of the bars to the more cryptic illustrations telling stories from the host bartenders.

Highlights from the drink menu include the Silk Market, a temperance cocktail with Mandarin cordial, fermented honey and corn (SGD 12). The drink is served in a unique vessel made of preserved cloth from pineapple fibre, bringing back a local tradition the team learned about during their time in Shanghai at the beginning of their journey.

MO Bar

Image Credit Lantern MO BAR at Mandarin Oriental, Singapore

For a more savoury treat, travel to Seoul with the Old Friend (SGD 14) comprised of BBQ kimchi, alcohol-free soju and seaweed. For all non-alcoholic drinks, a version with alcohol is also available upon request.

Moving into the spirit-infused portion of the menu, the T And T (SGD 22) was inspired by Michele’s guest shift in Hong Kong where he worked alongside Jay Khan of COA. With a tequila base – a nod to COA’s agave-centric concept – the drink utilises lemon verbena and fig, two of the ingredients the team worked with after visiting a farm in the north of Hong Kong.

Travelling to Vietnam, the Harvest Queen (SGD 24) features Agricole Rhum from South of Hanoi combined with apple and guava in a shaken, fruity tipple. Onwards to Thailand, the Chiang Mai-inspired Expedition (SGD 24) celebrates coffee plantations of the region with green coffee, grapefruit and vermouth. Adding a personal touch to the drink, each will be served in a handmade ceramic mug crafted by one of MO BAR’s team member who can tell the story of the experience.

The food menu sees an update as well, adding new creations such as Jiaozi, Shanghai dumplings with Kurobuta pork and minced prawn (SGD 22), the Gyu-Katsu Sando with breaded Wagyu beef and bulldog sauce (SGD 32) and the Lobster Roll with Boston lobster on a brioche bun with chive and radish.

For vegetarian dishes, guests may opt for the Rice Rolls featuring vegetables in Vietnamese rice paper with sweet chilli sauce (SGD 16) or the plant-based variation of the MO BAR Burger with an Impossible Burger patty accompanied by cheddar and lettuce and a side of potato wedges (SGD 32).

The hotel’s popular afternoon tea is also served daily, featuring artisan pastries and a myriad of accompanying local delights, with the personalised service for which Mandarin Oriental is renowned.

Prices are subject to 10% service charge and 7% government tax. For further information, log on to www.mandarinoriental/singapore. Reservations can be made by emailing [email protected] or calling +65 6885 3500

Comments

Rated
8
Rebecca
CONTRIBUTOR
4 comments
19 October 2020
Did someone say champagne? Did someone say oysters? Could it be possible that these icons of glamour and pleasure (and two of my all-time favourite indulgences) are now available as a weekly Wednesday experience!?! Well it didn’t take much for me to dust off the high heels, don a classy cocktail dress (complete with suitably matching mask fashion) and head down to the vibrant, yet chic MO BAR at the Mandarin Oriental. With the warmest of welcomes, the lovely hostess showed me to our spacious and comfortable lounge seats and introduced the intoxicating MO BAR, highlighting its recent entry into Asia’s 50 Best Bars for 2020. My main thought at this point was why have I not been here before? A thought further cemented when I sat down to the stunning view of Singapore’s sparkling skyline. Seriously this place ticks all the boxes - chic yet trendy, views to die for, comfortable, spacious seating and the perfect ambience for intimate talks with friends or colleagues. But let’s not get ahead of ourselves – the making of any excellent bar is in the drinks (and food these days) so time to sample the wares. It seems we were in for a double treat – first up would be the Wednesday Champagne & Oyster experience followed by the Friday Gin & Seafood experience. An epic evening ensued... Now all champagnes are not created equal, some are bolder like Bollinger others lighter, think Laurent Perrier and yet others are bordering on perfection. Perfection is exactly what MO BAR serves up - the refined and regal “R de Ruinart” brut graces our glasses and tantalizes our tastebuds. Paired with a dozen fresh, plump and perfectly chilled oysters we slurped and sipped our way to gourmet heaven. I normally wouldn’t be one to discuss price at this point but it’s worth noting that this is an incredible deal - a dozen oysters each and 90 minutes of free-flow champagne (or cocktails) for $78++ (the going rate for only the oysters in many upmarket restaurants). How could this blissful experience be topped? With a nomadic cocktail journey around South East Asia of course. With travel firmly on the back burner for now - impeccably curated food and beverage experiences can be one way to grasp onto the adventures, explorations and exotic cultures we are missing. The team at MO BAR have literally taken this to the next level. They personally visited 11 destinations in the Pacific Ocean, Coral Sea and South East Asia to curate Volume Two of their cocktail book - a delectable selection of 16 cocktails using ingredients from each exotic destination. As an added bonus the beautifully illustrated cocktail book is skillfully organised according to alcohol content, lightness vs fullness and long vs short so even the most discerning cocktail connoisseur can order exactly what they desire. Some of my personal highlights were the signature Harvest Queen (from Ha Long Bay) - a candidate for world’s most beautiful cocktail with a stunning peacock image etched into the foam. I was also impressed by The Oriental from Bangkok - I am not normally a big whiskey fan but with pandan whiskey, mango and coconut they managed to create a smooth as silk blend with tropical yet nutty undertones. The Lantern (from Singapore) was another stand out - presented in a flashing blue vessel it paired gin, cucumber and chili chicken – as a delicious snack on top! Each cocktail comes with a story of the creative bar nomads’ journey and how it was inspired along the way. Post cocktails it was time to sample Friday’s Gin & Seafood experience – a luscious collection of the freshest prawns, snow crab legs and lobster where quality is paramount here. Paired with premium gins (I chose a local boutique Singaporean gin) – it was a delightful, refreshing and satiating affair (and at only $48++ again incredible value). It is fair to say, we were more than impressed with both of these experiences – from the service, the ambience, the quality of the drinks and food, it was all impeccable. My only trouble now is deciding which one I’ll be taking my girlfriends along to next – both wonderful, both premium and both worth every cent (and more!). Our contributing writer, Rebecca Assice is the Founder and Director at Virtual Room ABOUT VIRTUAL ROOM Virtual Room is one of the world’s best team-based virtual reality experiences and is now in Singapore. Blending the escape room concept with a full 3D cinematic experience to deliver a unique, immersive and mind-blowing adventure. Played in groups of 2, 3 or 4 players where each player has their own dedicated room – you will talk to each other, walk around, bend, throw objects and collaborate together to solve the puzzles and challenges. Expat Choice readers enjoy a 15% discount when you book Virtual Room experiences with code EXPATCHOICE15 and receive a 15% automatic discount when booked online at https://singapore.virtual-room.com/booking/
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Rated
8
Krystal
INFLUENCER
37 comments
7 October 2020
Gin & Seafood (Every Friday 6pm – 9pm) Guests are in for a treat every Friday evening, with two refreshing glasses of Gin and Tonic, paired with the indulgent seafood appetisers of fresh lobsters, snow crabs and prawns at $48++ per pax. Guests can choose from MO BAR’s Asian gin selection such as Four Pillars, Paper Lantern and Roku Gin, accompanied by an assortment of East Imperial tonics.
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