Nutmeg & Clove Expands to Lofty New Heights

The drinks are strong, and the food is delicious, at Nutmeg & Clove, says Alpana Singh

If you enjoy trying out interesting cocktails that come with stories, and some history, then I would suggest you spend a leisurely evening at Nutmeg & Clove, on Purvis Street. Now, this restaurant, founded by Calvin Chia, is no newbie to Singapore’s drinks and food scene, in fact, it was rated 32 in 2020, as one of Asia’s best 50 bars.

The team has now come out with a fantastic new experience called: The Cocktail Diaries, a sort of homage to Singapore by a traveller visiting the country. I absolutely adore the new menu, which comes in a diary format, from which you can read about, and choose from a total of 10 cocktails. The little booklet is replete with gorgeous Singapore-inspired sketches, and lovely, informative anecdotal ‘dear diary’, entries. 

For example, Garden City ($24++) is a lovely, herby cocktail, inspired by the Singapore Botanic Gardens, a UNESCO World Heritage Site, and the world’s only tropical garden. This lovely cocktail is made of Hendricks gin, infused with fruity flavours such as muskmelon, lime, honey, shiso - a refreshing Asian herb, and Empirical Spirit Ayuuk a blend of spirits, made with Mexican Pasilla Mix: smoke-dried  chillies

Another fun drink was the Can Bubble Gum ($24++), an interesting take on the bubble gum ban in Singapore. It comes as a pink liquid, with some froth on top which I am told is bubble gum air. Made with an excellent quality mezcal, a spirit from the same family as tequila, it has a base of strawberries, and mint. You can also discern a hint of distilled Tabasco bitters, lending it a different edge.

My favourite was Michael Jackson’s Punch ($24++), named after a refreshing and popular soy milk, grass-jelly drink available at Hawker centres in Singapore. The drink has a piney taste, which comes from the Braulio, an Alpine liqueur which has an earthy, herby taste, and comes along with gin, and clarified soy milk. It is served atop a block of ice, and is perfect for a warm evening. 

Don’t forget to sample some of the incredible food that the restaurant has to offer to supplement your drinks, for which the kitchen team has come out with an excellent range of Singaporean classics. I particularly enjoyed the otak otak ($16++), a spicy fish cake, made out of sea bass, and is served wrapped in a banana leaf. Another interesting dish to try out is the Singaporean scotch eggs ($18++), in which the egg is encased in minced kurobata, and lap cheong, Chinese pork sausage.

The slightly spicy, tangy Assam & Batang ($28++) curry is a must try, which uses Spanish mackerel, and comes along with garlic toast. I rounded up my experience with Nutmeg & Clove’s delicious ice cream sandwich ($12++), which is a brownie soaked in bourbon, and served in between slices of fried Hainanese toast. It doesn’t get more decadent than this!

Nutmeg & Clove expands to lofty new heights

Many of you will be familiar with the esteemed and award-winning Nutmeg & Clove cocktail bar on Purvis St – frequenter of both Asia’s Best Bar list 2020 and the World’s Best Bars 2019.

For fans of this Singapore history driven cocktail establishment, an exciting new concept has just launched high up on the 60th floor of the city’s UOB Plaza

Named Chuan by Nutmeg & Clove it can claim to be Singapore’s highest craft cocktail bar and is a collaboration with the famed Si Chuan Dou Hua restaurant situated next door.

In an intimate and modern space it is the view that holds court here – with large windows opening up behind the bar and along the wall providing an expansive panorama across The Padang, Clarke Quay and beyond (these would indeed be top seats for a birds eye view of the F1).

The bars first series is unique and true to its Singaporean history roots – the focus here is on craft cocktails blended with Si Chuan Dou Hua’s treasured collection of premium Chinese teas. As a renowned tea institution, Si Chuan Dou Hua offers over 30 varieties of fine tea and the team at Nutmeg & Clove have successfully combined the art of mixology with extensive guidance from the tea masters to create innovative, sophisticated and bold cocktails.

My preferred tipples were the Goddess Highball (Haku vodka, Tie Guan Yin cordial, grapefruit bitters, and London Essence soda water) where an intense red tea is extracted over high heat to ensure that its flavours are fully revealed and the Chrissy Blanc (Monkey 47 dry gin, Gentian liqueur, chrysanthemum vermouth) where the chrysanthemum flowers are first gently soaked in warm water to release their aromas, then steeped in vermouth.

Husband having a bolder palate enjoyed the LS-D (Maker’s Mark bourbon whiskey, cascara, goji berry, amaro, lapsang souchong tincture) where smokiness from the lapsang souchong is balanced with the sweetness of the goji berry and Fancy Jasmine (Sailor Jerry spiced rum, black plum, kaffir lime, Jasmine tea, and clarified milk punch) notable for how its caramel characteristics of the bourbon enhances the fragrance of the jasmine tea.

All these speciality cocktails are well priced at $21++ for a locale of this prestige and of course the much loved Nutmeg & Clove classics are available for those who prefer.

A range of delectable Sichuan and Cantonese bar bites complement the cocktails. Designed for sharing, the classic Stir-fried Diced Beef with Garlic ($15++) and Crispy Pork Belly with Fermented Beans ($15++) paired beautifully with our cocktails. While our host Colin’s favourite, Oyster Egg with XO Sauce ($12++), is an elevated version of the humble oyster omelette bursting with umami goodness.

Chuan by Nutmeg is a classy and innovative addition to the Nutmeg & Clove portfolio – a special destination for premium tea-infused cocktails enhanced by a breathtaking cityscape below.