Here’s one for the whisky lover. Occupying a three-story shophouse in the heart of the Central Business District, The Bell Jar combines a retail space, restaurant, whisky lounge, cocktail bar and cigar lounge.
On the ground floor, the retail and restaurant space serves up mouthwatering creations such as har cheong siew yoke ($15), combining two all-time local favourites: flavourful fermented prawn paste with juicy roast pork belly; and gochujang pasta ($16), a novel pasta dish that brings together the savoury spiciness of the Korean chilli paste, the creamy nuttiness of peanut butter, and the subtle bitterness of beer.
On the second floor, the Whisky Lounge and Cocktail Bar is home to rare whiskies, mostly from Japan and Scotland, and serves up curated and bespoke whisky flights. The Atelier, a multi-functional space on the top floor is where whisky workshops and intimate tastings are held.
18 North Canal Road. Tel: 8182 2858
Cover: The Bell Jar’s bar
This was first published in Wine & Dine’s January 2017 issue, ‘Aperitifs’