RESTAURANT JAG, has announced the launch of FLOW BAR with celebrated Master-Mixologist, Ricky Paiva as it reclaims and reinvigorates its cocktail offering.
Flow Bar, according to JAG co-owner Anant Tyagi, has been set up to nurture and forge a community for professional, distinguished bartenders to curate innovative drinks for their guests. To kick-off this initiative, Ricky has been invited to put his stamp on the second-floor bar and transport his regulars and uninitiated on a whimsically spirited journey with his three-pillar craft cocktail menu.
Manning the bar personally, Ricky will conjure up a combination of timeless classics and carefully constructed progressive cocktail menu that will undergo seasonal changes with the aim of pushing Singapore’s award-winning cocktail scene to greater heights.
Describing his latest partnership, Ricky said, “I’ve known Anant for many years and what he and Chef Jeremy are doing at JAG is phenomenal. When they shared their idea of re-energizing their drinks program, it was an opportunity I just had to grasp. Flow will be a very collaborative approach. We want JAG diners to feel welcome upstairs for a pre and/or post dinner drink and we want our guests to enjoy JAG as well.
From left to right Anant Tyagi, Ricky Paiva and Chef Jeremy
Our goal is to create a cohabitational space with a seamless dynamism for our guests across both floors. While the cocktails and hosting are my territory, our bar-bites menu will be an inspiration of my cocktail recipes and Chef Jeremy’s culinary genius. Each plate will reflect my Californian vibe – fresh, light, seasonal with Jeremy’s signature French refinement.”
“Two things that won’t exist at my bar are - pretentiousness and the word no,” said Ricky. “We’re in the service industry. I always aim to make my guests feel welcome, relaxed and comfortable. If they want their favourite classics, they will get it. But I also want to inspire them to explore and try one of our new creations and discover what we are trying to achieve with our fun, seasonal and signature drinks.”
Dining at Flow Bar is a combination of Chef Jeremy’s MICHELIN-Star elegant touch but with wholesome comforting flavours peppered with his exclusive Savoie herbs. Light bites will include Artichoke Hummus with toasted brioche, selection of seasonal cheese board, charcuterie platter.
Slightly substantial options on the launch menu are Chef Jeremy’s signature Croque Monsieur, Façon Savoyard, Blue Crab – spiced Laksa & Thyme Citron Crumble, served with toast), Curry Chicken Pita with fennel chutney and fresh mint and Angus Striploin with pickled veg and polenta.
Ricky will launch the bar with a three-pillar drinks menu – Living Room, Garden and Playground. All cocktails will be SG$24++
Living Room – complete relaxation as you would feel in the warmth of your friends’ home. This menu will be semi-permanent with classic cocktails on offer, ensuring the Flow regulars always have their favourite pour in a familiar spot with their favourite people.
Ricky’s Living Room menu features Burnt Lemon Whisky Sour (pictured above), Bloody Mary, French 76a an ode to Ricky’s new home – a decadent mix of Dry Gin, Sherry, Cacao, Fresh Lemon and bubbles. Dark & Stormie a Flor De Cana 12yo Rum led cocktail and an absolute favourite, the Espresso Martini.(pictured below)
Garden – inspired very much by Chef Jeremy’s omakase seasonal menu, Ricky will craft beautiful selection of libations packed with unexpected fresh ingredients like seasonal fruit and herbs.
The launch seasonal mélange will feature elegant concoctions such as Strawberry (Strawberry Gin, Lemon Verbena, Seltzer), Chamomile (Chamomile infused Vodka, Chamomile Honey, Seltzer), Thyme (Smokey Monkey Shoulder, Lemon Thyme, fresh lime, Seltzer) and Basil (Hendrick’s Orbium, Tonic Bitters, Seltzer).
The Playground – this is where Ricky will unleash his creativity and push the boundaries with some of his naughtiest drinks. “Some of our guests might play harder than others. There is no limit or boundaries to this menu. What is fresh and seasonal, or old school mixed up.
Let your imagination run riot!” Drinks to try here are Cinnamon Girl – imagine Apple Bourbon and caramel with a dash of fresh lemon , Jesse James – 12yo Balvenie, Rye Whiskey, Shibui (pictured above) inspired by the Japanese expression of timeless elegance and the classic martini is a smooth combination of Isle of Harris Gin, umami bitters and house blend vermouth giving this cocktail a refined Japanese finish.
Pimm(p’d) Up, a refreshing Hendrick’s Gin, Pimm’s, yellow watermelon, fresh lemon and mint and Peppered Pineapple (pictured below) – tequila, mezcal, roasted pineapple, lime and pepper infused agave.
Splashes of green and gold retro nostalgic vinyl wall paper and seating with lush tropical plants will create a warm, intimate space as guests sink into their surrounding and sip their cocktails. The landing with chesterfield couch has been fitted with glass panels to give both the restaurant diners and Flow guests a sense of privacy while still showcasing a birds-eye-view of the MICHELIN-Starred kitchen in action.
Music and drinking are symbiotic and to pull his guests away from their phones and infuse instant respite as they head up to the second floor, Ricky has curated a hybrid of 90s legendary alternative punk, grunge and rock tracks for the bar – imagine your favourite cocktails and music from Pearl Jam, Nirvana, Stone Temple Pilots.
Flow Bar welcomes walk-ins but with current safe-distancing measures in place, reservations are a must – especially for the main draw – bar banter with Ricky. Reservations can be made directly with Ricky at [email protected] or at [email protected]
Smart Casual (shorts and flip flops are not recommended). Opening Hours: Tuesday – Thursday 5:00 pm – 10:00 pm Fridays & Saturdays 5:00 pm – 10:00 pm. Closed on Sundays, Mondays and public holidays except for those that fall on Fridays and Saturdays, the following Monday will be closed.
INFORMATION
a. 76 Duxton Rd 089535 Level 2
t. +65 3138 8477 Restaurant JAG
