Ms Skinnyfat

A Food & Travel Blog from Singapore

Manhattan New York Cocktail Bar, Regent Hotel SG

By Friday, May 19, 2017 , , , , , , ,

Can't believe it has been 3 years since Manhattan opened in Regent Hotel Singapore! After serving over 170,000 cocktails and 60,000 plates of gourmet bar bites centered on the New York boroughs, they have now updated their menu which draws inspiration from the five eras of New York. 
From the time of the European Exploration (1520 to 1730s), when Dutch explorers settled at the southern tip of Manhattan and the first settlers of New York developed their native way of life, Manhattan presents the First Voyage ($25).
Made from Mancino Vecchio, Rutte Old Simon Gin, Penfold's Father Port Wine, Luxardo Maraschino and Orange Bitters, this low-abv clay pot-aged cocktail is full-bodied with deep flavours and subtle cherry notes. Left to rest for at least two weeks to heighten smoothness and gain complexity, the drink is a tribute to the history of clay pots being used to store liquids during the time.
From the Mexican immigrants, their culture of curing food is showcased in the Crispy Cod Brandade ($19), which sees the salted cod mixed with risotto, breaded and fried and then served with a side of house-made squid ink and basil aioli. Have this alongside the basil oil-infused Green Goddess Kettle Chips ($13) with Chef's mixed tarragon and parsley mayonnaise.  Careful, these are very addictive and will burn a hole in your wallet if you intend to make a meal out of this. 
From the Industrial Revolution (late 1800s to early 1900s), the Coal ($24), made with Mozart Dark Chocolate Liqueur, Pierre Ferrand Dry Curaçao and Bowmore 12 Years. If you are into dark and smoky peat, this is it for you. 
There seems to be a vegetarian trend going on at Manhattan, with many vegetable options such as the Crispy Golden Cauliflower ($14) with tahini sauce, pomegranate, blue cheese, roasted pistachio and pine nuts. Actually, this dish is reflects a time when vegetables and simple food fare were what people lived on. 
It was #TB for us with this Citrus Cheese Filo Cigars ($12) (not that we smoke cigars)! It's funny how this reminded all of us of the Kong Guan lemon puffs. Of course, every element was elevated. The light lemon cream cheese is piped into a thin filo pastry and served atop some smoke to represent the time cigarettes were popularised. Absolutely delicious. 
We thank god the Prohibition (1919 to 1933) is over, since we no longer need to do a 12 miles rum run from the coastline. The 12 Mile Out ($24) is made with Plantation pineapple rum, Michter’s US1 straight rye, Ferrand dry curaçao, lemon and grenadine. Inviting it may appear but it packs a punch.

We highlight recommend the Ziti Pot ($18), Manhattan's take on the good ol' Mac 'N' Cheese inspired by the Italian immigrants. That truffle cream reduction is smooth as hell. 
We could not resist the Wagyu Brisket Roll ($22) from the era of City of Tomorrow (1950s) when fusion cuisine was birthed. The alliance of siracha mayonnaise and sweet juicy braised wagyu beef in the crispy filo wrap couldn't be more successful.

We rounded off the night with a stiff TKH ($24) from the Golden Era (1990s). Made with Michter's US1 straight rye, Averna amaro, Knickerbocker beer syrup and angostura bitters,  this dark aromatic brew delivers subtle bitterness, slight floral notes and a refreshing sweet caramel mellow finish.

Look forward to more collaborations with the world's best bartenders this year. We had the privilege of tasting the tipples by Greek bartenders Nikos Bakoulis and Vasilis Kyritsis from The Clumsies and more collaborations are in the pipeline.

1 Cuscaden Rd, 249715
Regent Hotel Singapore Level 2 
Opening Hours: 5 p.m. to 1 a.m. Tel: +65 6725 3377
Daily: 5pm - 1am
Violet Hour: 5 p.m. to 7 p.m. (Monday to Friday)
Sunday Cocktail Brunch: 11:30 a.m. to 3:30 p.m.

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