More than meets the eye: The brilliance behind an excellent cocktail menu
Curating a bar’s cocktail menu is no simple task. Deliciousness is just one part of the equation—the very best of them create a holistic drinking experience that engages the senses and tells a unique narrative. Here, we pick the brains of Nick Choo (Reka, Malaysia), Yana Keller (Atlas, Singapore), and Niko Tiutan (Ito Space, Philippines) to find out: What makes a great cocktail menu?
More from this week’s lineup:
- Kei Maki, a new Japanese hand roll bar opens in BGC
- What’s new at the re-opened M Dining + Bar?
- The benefits of mindful eating
- Fact or fiction: clean eating does not always mean eco-friendly
Cheers,
Lauren Golangco
Tatler Dining officer
Editor’s Picks
What makes a great cocktail menu?
Tatler speaks to Nick Choo, Yana Keller and Niko Tiutan on what makes a good cocktail menu
We speak to bar owners and mixologists to explore what it takes to create a comprehensive drinks list
MORE DINING STORIES
New Japanese restaurant in BGC: Kei Maki
Inside the re-opened M Dining + Bar: What’s new?
Can mindful eating really help us live happier lives?
How can we eat healthy without damaging the planet?
Tatler Tidbit
- Inatô welcomes sushi chef Sato-san of Hakkoku, Tokyo for a one-night-only collaboration at Inatô on October 25
- Indulge in a Champagne luncheon on October 26 and 27 as Ayà pairs familiar Filipino flavours with Champagne Henriot Brut Soverain, in partnership with Philippine Wine Merchants
- A new restaurant has taken over The Balmori Suites Chef’s Table pop-up: catch Taupe by chef Francis Tolentino until the 1st of December
Around Asia
SINGAPORE | The best breakfast spots in Singapore worth rising early for
VIETNAM | Chef Kirk Westaway will open a new restaurant and bar concept in Ho Chi Minh City this November
JAPAN | Layer by Layer: Natsuko Shoji of Tokyo’s Été celebrates a decade of culinary artistry
