About Manhattan Bar
Picture courtesy of the Regent Hotel.
Manhattan Bar is a glamorous cocktail establishment nestled within the premises of Regent Singapore. Priding itself on using only the finest artisanal spirits and craft bartending, its unfettered opulence draws the upscale crowd by the droves.
When its massive doors closed behind me, I felt as if I had been transported almost a century back in time to the Jazz Age of Gatsby’s era. Surrounded by exquisite decor imbued with the glitzy glamour of the Roaring Twenties, I half expected to see the swish of a Flapper’s fringed dress disappear round the corner.
This January, the Manhattan bar is launching a totally new district menu- the ‘Lower East Side’, which is set to replace ‘Wall Street’. There are also new additions made to its four existing district menus (‘Upper East Side’, ‘Theatre District’, ‘SOHO’, and ‘Spanish Harlem’).
The Cocktails
CBGB (Lower East Side) – S$24
This cocktail is a namesake of the iconic music club CBGB in Manhattan, New York City. As a tribute to the club that was once a popular haunt for punk rock bands, Head Bartender Ricky Paiva added an innovative blackberry + dehydrated lemon garnish that resembles a punk rocker’s mohawk.
Champagne, fresh berries, grapefruit and basil, with a dash of St. George Absinthe – this was a fun, fruity number with just the right amount of edge.
Penicillin (Lower East Side) – S$23
Armed with a handheld smoker, Paiva demonstrated how this mixture of whisky, ginger syrup, honey and lemon could be directly infused with fumes from wild cherry bark chips. Needless to say, I was deeply fascinated at how the actual wood fumes intensified the whisky’s naturally smoky aroma.
Together with the candied citrus strips, this nuanced, malty cocktail effused the mystery and exclusivity of the speakeasy-style Milk and Honey bar where it originated.
Primavera (Upper East Side) – S$20
The highlight of this refreshing drink was a small ice bowl filled with diced pineapple, mint and lime balanced atop cubes of thrice-distilled water. An immaculate blend of a creamy, smooth Ferrand dry curacao and the citrus tones of the Cana Brava rum was made complex by a dash of house-made straits bitters.
Aviation (Theater District) – S$23
Accompanied by a small vial of a deep lavender crème de violette liqueur, this cloudy drink piqued our curiosities. Upon emptying the vial’s contents into the glass, a lovely roseate tone suffused the drink. This theatrical drink embodies the essence of Broadway shows enlivening Manhattan’s Theatre District.
Singapura Nacional – S$23
Its sunny orange tone and thin film of foam brought to mind images of our island’s sandy beaches. Garnished with a single hibiscus flower, this original cocktail of Paiva’s pays homage to Singapore on her 50th birthday.
The Food
Of course, the night was not Ricky’s alone. Head Chef Nicholas Trosien had a few aces up his sleeve, and they came in the form of seven new gourmet bar bites.
Vegetable “Crudités” Chips (Theater District) – S$12
Twice cooked hand-cut root vegetables were presented to us with a rum infused foie gras pâté dip. Despite being a sucker for anything with dip, I found this somewhat unremarkable. If you’re looking for something more unique to whet your appetite, the upcoming items are better candidates.
Fried Bread & Butter Pickles (Lower East Side) – S$14
I’ve searched high and low for an alternative to my bar staple of fried chicken, but nothing has fit the bill – until now. Dipped with the Jalapeno ranch and remoulade, these tangy bites were a burst of flavours with each mouthful, and proved highly addictive.
Smoked Marlin Dip (Lower East Side) – S$18
Generous dollops of smoked marlin dip garnished with white sturgeon caviar were heaped atop crispy fried tostones. Albeit bordering on the salty side, this crunchy and creamy number really hit the spot for me.
Ode to Eggs (Lower East Side) – S$10
This dessert dish was modeled to an uncanny likeness of the breakfast staple of eggs and toast. The “egg white”, a smooth, sweet coconut semifreddo, was topped with a tangy pineapple-mango jelly “yolk”. Paired with a sweet brioche, this dessert promises a unique flavour.
Jerk Chicken Drums (SOHO) – S$18
These chicken drumlets offered a rewarding symmetry of textures and flavours. Sous vide (cooked under vacuum) at 90°C then pan-seared, they were crisp on the outside and tender on the inside. The aromatic Jamaican Jerk marinade added an initial sweetness to the meat, which eventually gave way to a peppery, but satisfying, spiciness.
Pork Cracklings (Spanish Harlem) – S$14
The moment I bit into these savoury treats, a deafening crunch reverberated off the walls in the private room we were in. It was. So. Awkward. Luckily, Alessandro (the Director of Food and Beverage) grinned his approval, “That was a good one!”.
My sheepishness dissipated, and I soon learnt that it was impossible to enjoy these cracklings without hearing that gloriously satisfying crunch. These golden-brown delights are the perfect vehicles for either the chipotle mayo or fresh guacamole dip, so don’t hold back!
Churros (Spanish Harlem) – S$12
Though coated liberally with cinnamon sugar and served with mexican hot chocolate dipping sauce, we found the exterior of these spanish doughnuts lacking just that extra crunch, which would have complimented the chewy interior perfectly.
The Verdict
Remarkably conceptualized, these brand new additions to Manhattan’s menu promise to give you an authentic taste of New York. The bar’s elegant cocktails and gourmet bar food are sure to sate the most cosmopolitan of palettes.
These new additions to the menu will be available from 13 January 2015.
Getting There
Manhattan Bar is a 15 minute walk from Orchard MRT via Exit E.
Address: Regent Singapore, 1 Cuscaden Road, Level 2, Singapore 249715
Opening Hours: 5pm- 1am daily
Telephone: 6725 3377
This post was brought to you by Manhattan Bar.
