Whisky connoisseurs who once made their pilgrimage to Chijmes for the independent bottler’s bar’s prized collection of liquid gold now flock to its new space on Amoy Street. Its expanded square footage, a larger showcase for its 300-strong single cask whiskies, exudes easy sophistication, with leather couches and polished wood tables setting the tone. Joining the expert crew is chef Lincoln Peck, who runs a beef noodle shop by day. He brings a unique verve to the menu, turning out creative, refined bites such as an uni mango somen as well as halibut sliders served with shio koji and fennel remoulade. Ask for a dram to go with the beef ‘calamari’ – a bold, textural dish of omasum tripe with lacto chilli aioli. And it’s not just whisky cocktails at the bar; Air, a seasonal housemade kombucha also can be spiked with gin for a refreshing, tangy quencher.
