Cover Citrus radish by Spectre
Citrus radish by Spectre
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Southeast Asian bites and craft cocktails are on the lineup in the incubation space's May residency
Ever since the incubation space Ghostwriter launched earlier this year, it has delivered some of the most exciting and experimental dining experiences in Singapore with its roster of monthly pop-up residencies. From May 3, vintage apothecary bar and restaurant Spectre is keeping the momentum going with its curation of alcoholic and non-alcoholic drinks and Southeast Asian bites.
The pop-up is the brainchild of Masterchef Singapore finalist Inch Chua and bar consultant and Beam Suntory regional brand ambassador Andrew Pang. The driving theme of the pop-up is ‘kintsugi’, a Japanese concept that finds beauty in broken imperfection. With a focus on mental wellness and community spirit, the duo will combine their wealth of experiences in the culinary and cocktail landscape to deliver a revelatory dining experience for guests to discover their authentic selves.
Don't miss: Experimental pop-up Lostinthenost to take up March residency at Ghostwriter
Above Masterchef Singapore finalist Inch Chua
Above Bar consultant and Beam Suntory regional brand ambassador Andrew Pang
Masterchef Singapore finalist Inch Chua
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Spectre is set to preview several dishes that will be on offer in its permanent space that will open in Tanjong Pagar in the second half of the year. A highlight is the mackerel kinilaw, the Philippines’ answer to a ceviche with raw mackerel, coconut vinegar, coconut milk, calamansi, chilli, and tubâ, a spirit made from palm sap. A Eurasian Feng is another hot favourite, which sees pork shoulder, dry curry, rice crackers and pickles for a tart and spicy offering with a delightful mix of textures. The osso buco kueh pie tees steal the spotlight with its juicy combination of bone marrow, candlenut oxtail marmalade, chilli, cucumber, pickled mustard seeds and chives served in traditional kueh pie tee pastries.
Balance is not ignored at Spectre, and herbal blends such as the ginseng tonic with chicken, American ginseng, Solomon's seal, Chinese yam, longan and goji berries are on offer to cool down after a hearty and filling meal. Dessert has a special twist to it as well, with the black pepper-speckled soufflé that amplifies its sweet flavours with the spiced hits of black pepper.
The standout however, is the smoked stingray pasta, the solo special that sees fazzoletti pasta accompanied with stingray, sambal, ginger torch, and chinchalok. It’s the perfect combination of Italian heritage with local updates, making a flavour bomb that's umami, spicy, and savoury. Enjoy these dishes à la carte, or go with Spectre's tasting menu compiling all of its top dishes.
Read more: What went down at the Suntory World Whisky Ao tasting at The Tatler Bar
Above Seaweed watermelon by Spectre
Seaweed watermelon by Spectre
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Elsewhere, an extensive cocktail menu makes a trip down to Spectre one to let loose. Sip on highlights like the Retrospect, an eclectic concoction of Roku gin, fino sherry, and dry vermouth that's interestingly balanced by the spiced earthiness of Benedictine DOM and olive oil. If you’re looking for an upgrade of an espresso martini, go for the Lend a Hand, which combines Black Tears rum with Perfume Trees Pale Ink coffee liquor, espresso and orange for a bitter yet aromatic tipple. Chua and Pang haven’t forgotten about non-alcoholic drinks either, which includes the Christmas in May, a delightful mulled wine with Christmas spices to bring you back to the snow-topped cheers of Christmas. For those looking for a more relaxed offering, go for the Chamomile Dream, which sees the ever-calming chamomile tea mixed with mint leaves, stewed apple slices, and olive oil.
Previous residencies have proven extremely popular, and with a 10- to 15-seat intimate concept, you’ll want to book your reservations early for a taste of Spectre's eclectic Southeast Asian flavours.
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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.
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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.
