The new pocket bar concept breathes new life to the space with imaginative offerings that inspire diners to live a little more consciously
Pastry queen Janice Wong’s pocket bar concept, 50Fifty, where culinary talents are invited to showcase their creative menus for a limited period only, has now been rebranded to Mallow. The permanent bar is named after the edible plant that grows abundantly in Denmark and is led by its “muse”, Danish-American chef and forager Christina Rasmussen. The Culinary Institute of America alumnus was formerly the head forager of Noma (ranked The World's Best Restaurant 2021) and conscious dining group Ark Collection.
Joining her is Singaporean head bartender Sasha Wijidessa, who worked at the now-defunct Operation Dagger before moving to Copenhagen in 2019 to become the Asia brand manager of flavour company, Empirical.
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Rasmussen and Wijidessa have put forward a plant-forward menu of tasty bites and creative cocktails which, Rasmussen hopes, will inspire guests to live a little more consciously.
Ramussen adds: “Spending all my days foraging in forests and beaches have given me an encyclopedia of ingredients and flavours that connect my dishes to the native land, wherever it may be. Being immersed in some of Copenhagen’s world-class culinary institutions has inspired many ideas that lend themselves to the dishes created for Mallow today.”
Her dishes are presented in six-course “Taste of Mallow” degustation menu. In order to reduce carbon footprint, a conscious effort was made to remove meat, seafood and dairy from the menu. Instead, the dishes are made with locally grown plants foraged from all over Singapore, as well as herbs and vegetables grown by local and neighbouring farms.
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