Stay Lubricated
Though nothing novel, it's still worth noting: mixology is taking precedence over oenology at a handful of restaurants; Singapore's Tippling Club is a fine example while Beta KL did a commendable job under Rusho Hassan's rule. Likewise, Nadodi offers a Liquid Degustation in addition to a wine pairing. We'd encourage even the most committed of wine drinkers to eschew fermented grape juice just this once; permit Akshar Chalwadi to guide you through his realm.
I’m very much inspired by food.
An ex-pastry chef, Akshar (also Nadodi's operations manager) takes sole responsibility for what he dubs 'Stirred Fascination.' The nameless cocktails fall into 5 categories: 1) Long 2) Dry 3) Meat 4) Sour 5) The End. These are cocktails we could savour for hours while chewing the fat with friends.
Wagyu trimmings generously gifted by Kikubari (because that's what friends are for) are a key ingredient in one of the vodka-based cocktails, which happens to be the writer's favourite. Perfumed with a spritz of vinegar, the beverage carries accents of rosemary, burnt garlic, peppercorns, and most delicious of all, the gratifying flavour of bovine fat. Also request the off-menu libation that is truffle-washed gin, sweet basil and egg white; the citrusy cocktail is what every limau ais aspires to be when it grows up. If all goes well, the coffee-infused Pernod will act as your nightcap. Coffee grains imported from India make for an authentic 'Nadodi brew.' Think of it as a salted caramel latte on steroids.