Lumo, named for and inspired by light, is the latest modern European restaurant-bar, helmed by head chef Martin Wong (ex-Tess Bar) and head bartender Josiah Chee (ex-Flagship).
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Able to accommodate up to 70 diners across its separate bar, dining and alfresco, a Scandinavian theme evokes a youthful social space where you can watch the bartender or chef at work. An experimental cocktail menu takes the concept of breakfast into seven ‘prisms’ or categories such as milk and toast. The spirit-forward Patty Royale (all cocktails $20) is an impressive distillation of an Impossible burger into liquid form, using Thermomix, centrifuge and fat-washing to achieve a savoury aftertaste. Ananas Arrack uses all parts of the pineapple to create a successful tropical rum old fashioned, which can be paired with aged chicken mid-wings aigre doux ($17), an intensely flavoured snack. Chef Wong makes the best use of his charcoal grill for items such as wood-fired burnt leek ($14) and Westholme Wagyu intercostal ($32) with pickled kohlrabi and veal jus. #01-00, 50 South Bridge Road. Tel: 8921 3818
The signature “Dangerous Drinking Water” menu at Operation Dagger continues to keep drinkers spellbound under new French head bartender Thomas Girard, formerly from Carbón in Paris. With just a few classics (eg Hot & Cold and Choc Pinot) retained on the menu, the new cocktails include E Kho Qua (lacto-fermented bitter melon, spinach and whey) and So It Wasn’t Coffee – a play on used coffee grounds and boiled lime husks continue the bar’s ethos of sustainability (all cocktails $25). #B1-01, 7 Ann Siang Hill. Tel: 6438 4057
In celebration of their 7th anniversary, Bitters and Love has returned to the roots of their name and of all cocktails – bitters. The team has created 10 homemade bitters that act as unique ‘seasonings’ for their drinks, including peanut, matcha tea, ginger flower and bak kut teh bitters. The Smoked Satay Solo ($24) with Irish whiskey, lime and skewered beef jerky, receives a nutty essence with peanut bitters, while spiced cranberry bitters bring lift to the stiff Last Train to Tokyo ($24). For fans, Kill Dill ($28), Guns & Nozes ($25) and a few other must-haves are retained on the permanent favourites list. The food remains as good as ever, with tuna tartare on nachos and bangers & masg joining the lineup of wagyu beef cuves and prawn pasta. 118 Telok Ayer Street. Tel: 6438 1836
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Craft beer and cider specialist Hopstation is a homey CBD gathering spot for a large list of over 100 curated labels with 13 beers on tap. Aiming to please, there’s something for every enthusiast from lagers, pale ales and pilsners to stouts and IPAs ($10-17 for draft). For warm weather, a juicy pale Taiwanese Disco Macaw ($13) hits the spot, alongside a Hop Ham parma salad ($18), while the Punk IPA draft can stand up to a more robust Gochujang fried chicken ($12) or Hop Fish & Chip ($18) using snapper fillets. Singaporean brewers get a nod too, such as The 1925 Brewing Co’s Liang Teh Lager ($13). #01-108/109 Cross Street Exchange, 18 Cross Street. Tel: 6574 9028
TONIC FOR OUR TIMES
From Australia, one of the fullest range of non-alcoholic ‘spirits’ have landed in Singapore. Lyre’s (named after the Oz lyrebird, a mimic) offers alternatives in the form of London Dry Spirit, White Cane Spirit, American Malt, Italian Orange, Aperitif Rosso, Coffee Originale, Spiced Cane Spirit, Orange Sec, Aperitif Dry and more, which makes it easy to swap ingredients when making the usual or low/no ABV cocktails and drinks. The company uses extracts and distillates derived from fruits, spices, nuts, seeds and botanicals, to achieve the elusive mouthfeel and warmth that alcohol imparts to cocktails. No-hangover coffee martinis, Aperol spritzes and Negronis are easier to enjoy at home with the range (RRP $59 each) expected to reach Market Place and select Cold Storage stores in early April.
