The first Hibiki whisky concept restaurant outside of Japan, Barrel is a collaboration between The House of Suntory and chef-partner Sho Naganuma (Torasho Ramen & Charcoal Bar). The elegant wood-clad space is home to one of the most extensive Suntory whisky collections in Asia, including the rare and coveted HIbiki 30 Years Old. But it’s not just about what’s in the glass; the food menu is just as ambitious, with creative bites such as the Proscuitto, Cream Cheese & Shine Muscat Maki Roll – an unexpected morsel that’s at once sweet, savoury, creamy and peppery. The Uni-corn Croquette is perhaps a more familiar dish, with sweet white corn and custardy sea urchin. Don’t miss the Barrel Chicken Rice, an indulgent rendition of the iconic Singaporean dish featuring GG French Poulet, HIbiki oyster sauce, and topped with Oscietra caviar.
Naturally, there’s an array of whisky flights available, where guests can taste through the different Suntory whiskies like the Yamazaki range or across the Suntory portfolio, as well as signature cocktails such as the Japanese Crane Sour. A quiet standout is the Hibiki “Champagne-style” Highball – an ice-free creation that served like a glass of bubbly. The carbonation is delicate, allowing the whisky’s aromatic notes to blossom softly on the palate.
