Singapore, the tiny place of many islands that continually impresses with its inventiveness and surprises. Haji Lane, mostly known for its fab curries over the years has become a hotspot for young innovators - bars, botiques, cool clothes and retro shops lead the stampede through the narrow street here.
Barstories is the brainchild of David Koh, a local Singaporean who trained as a chef in New York and has Aussie connections - his father was in the diplomatic circle in Canberra a few years ago.
David's Barstories is set up a narrow flight of steps straight of Haji Lane's footpath.
The bar itself is narrow with seats along the bar and a room out the back for the cool kids. David asks what you like, what sort of cocktail suits your mood or indeed the colour of your clothes today. Mine was a challenge as it had to come to the table sans alcohol.
Mmmmm. He began to craft my cocktail - mint, lemon juice, lime wedges, and in came the dry ice. He muddled the foliage then added it to the ice and began to whip the ingredients into submission in a big mixing bowl. The consistency emerged as sorbet!
It was folded into a wide brimmed glass and decorated with a mint leaf and minute fennel flowers.
The drink was sublime . . .
I asked David what the most unusual request fro a cocktail flavour was - 'Sea urchin' he replied - That's as far as I wanted to go with that one.
Barstories, 55/57a Haji Lane, Singapore.
www.barstories.com.sg
Barstories is the brainchild of David Koh, a local Singaporean who trained as a chef in New York and has Aussie connections - his father was in the diplomatic circle in Canberra a few years ago.
David's Barstories is set up a narrow flight of steps straight of Haji Lane's footpath.
The bar itself is narrow with seats along the bar and a room out the back for the cool kids. David asks what you like, what sort of cocktail suits your mood or indeed the colour of your clothes today. Mine was a challenge as it had to come to the table sans alcohol.
Mmmmm. He began to craft my cocktail - mint, lemon juice, lime wedges, and in came the dry ice. He muddled the foliage then added it to the ice and began to whip the ingredients into submission in a big mixing bowl. The consistency emerged as sorbet!
It was folded into a wide brimmed glass and decorated with a mint leaf and minute fennel flowers.
The drink was sublime . . .
I asked David what the most unusual request fro a cocktail flavour was - 'Sea urchin' he replied - That's as far as I wanted to go with that one.
Barstories, 55/57a Haji Lane, Singapore.
www.barstories.com.sg
Sorry about the image double up folks, but the picture of the street decided to sneak in twice!
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