Cover “Not a Sushi!” at Enclave, the newest Ghostwriter residency
“Not a Sushi!” at Enclave, the newest Ghostwriter residency
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Originally hailing from Golden Mile Complex, the cocktail dive bar takes over the Ghostwriter incubation space from July 14 to August 26
When Golden Mile Complex was sold en-bloc and closed in May, its beloved Thai eateries and stores scattered across the island like dandelion seeds. Now, one of its hidden gems has found a temporary home at incubation space Ghostwriter.
Enclave, a cocktail dive bar previously concealed in the basement of the 1970s mixed-use building, has now been lifted up to an intimate space on the second floor of 98 Club Street, where it is running a pop-up from July 14 to August 26. A pandemic project of founder Ritz Ang, the focus of Enclave’s concept lies in its name—bringing together an enclave of creatives who walk on the road less travelled. The result is an atmosphere of thrumming excitement and aligning affinities, replete with playful decor and alternative playlists ranging from early 2000s pop to indie music.
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Above Jade noodles at Enclave
Jade noodles at Enclave
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Bringing with it all the liveliness and excitement of what used to be known as “Singapore's little Thailand”, the food carries flavours reminiscent of the Thai diaspora from its Golden Mile days. In particular, the Jade Noodles – topped with minced pork, pork balls and a showering of spicy dried shrimp flakes for an extra hit of umami – is a Thai-inspired twist on Singapore’s own bak chor mee. Or cast your gaze at Not a Sushi, which stars cured salmon over pan-seared sticky rice, served with crispy chicken skin for some welcome texture and a house-made basil oil for aroma.
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Above Whisky sour at Enclave
Whisky sour at Enclave
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Innovative cocktails are of course the highlight here, with the spotlight shone on classic Thai ingredients. The Thai Basil Smash, for one, blends gin and lemon for a refreshing tipple perfumed by the peculiar aroma of Thai holy basil. There are also off-menu items like an elevated version of traditional Thai-style tea, made up of a Thai tea-infused gin, lime, demerara and egg whites.
About
Ethan is a dining writer with Tatler Singapore. Trained in literary arts and filmmaking, their work has previously been published in Esquire Singapore, Men's Folio, and with the Asian Film Archive and the Singapore International and Film Festival, across a wide range of interests from gastronomy to fashion and arts criticism.
Work
Ethan writes about exciting news in the F&B industry, specialising in fine dining, exclusive spirits launches, and new restaurants. They are always looking for riveting voices to bring something fresh to an already-dynamic industry.
Follow them on Instagram at @faustiangourmand.
