It’s been a good run so far, but we say good bye to 8 Ann Siang Hill as The Establishment consolidates our outlets to provide the best experience and value for all our customers. As we bid farewell to Zui Hong Lou as a brand, we welcome the latest member of The Establishment, Nutmeg & Clove; a cocktail bar serving Singaporean interpretations of classic cocktails and dishes.
Manor will be relocating from 8A Ann Siang Hill to the second floor of Nutmeg & Clove. Still an intimate and cosy spot, with a contemporary take on traditional English mansions, offering a comfortable and accommodating setting.
In a joint collaboration with The Establishment Group, Asian-centric cocktail bar Nutmeg and Clove will be reopening its doors at a vantage corner of Ann Siang Hill this March.
Founded by award-winning bartender and Diageo Commercial Director, Colin Chia, Nutmeg and Clove pays homage to the unassumingly rich history of Ann Siang Hill, which was once a nutmeg and clove plantation. The rest, as they say, is history – as proven by their extensive era-inspired cocktail menu.
To kick off the reopening, Nutmeg and Clove has added some refreshingly clever concoctions to their cocktail lineup, each a flavourful representation of the different eras in Singapore that has helped shape the cocktail culture.
The party does not stop there – Nutmeg and Clove will too be throwing a weeklong reopening celebration over the Singapore Cocktail week.
To take things up a notch, their bartending friends from all around the globe will come join in the celebration and shake up a storm behind Nutmeg and Clove’s bars. The bartenders involved will include Hidetsugu Ueno from Japan; Ronnaporn Kanvichaporn from Thailand; Nick Wu from Taiwan and more.
To view Nutmeg & Clove’s Cocktail Week line up, please click here.
Head Chef Joseph Ernest affiliation and interest with food is hereditary – his exotic lineage of Indian and Thai exposed him to Asia’s delightful cuisines from a very young age. His palette, which adapted to fiery, full –bodied, and authentic flavours, helped to gradually develop his creative cooking style.
Joseph seeks culinary inspirations from his travels in Asia, discovering fresh flavours and learning new techniques from different cultures, which he learns to incorporate into the preparation of his food.
Worked his way up through professional culinary training – his unadulterated journey to becoming a Head Chef is a typical story of passion, hard work and natural competence. He started from scratch from the age of 15 years old, gradually gaining experience from the acclaimed kitchens the like of Prime Society Steak House, and Keong Saik Snacks (now known as ‘The Study’).
His opportunity to take on the leading role came in 2014, when Culinary Director of The Establishment Group, Brandon Teo offered him the position for Head Chef at Gem Bar and Kitchen – where he has been cooking up a storm ever since.
Gem Bar – For Alcoholics By Alcoholics
10 Ann Siang Hill
Tel: 6224 7762
When you’re on Ann Siang Hill or Club Street, even if your eyes are on the wrong side of your head, you can’t miss it. GEM BAR is the biggest, noisiest, busiest, handsomest bar at the intersection of Ann Siang Hill and Club Street, Singapore.
Benson Ng is the latest member of The Establishment’s roster of tattoo-clad Chefs. Trained by Seng himself, Benson runs the Wanton Noodle Bar kitchen with a refreshingly candid attitude. The graduate in business management has been involved in the craft of wanton noodles from a tender age. We sit down with the man to find out more about his views on tossing, life and alcohol.
Hi Benson, you have an interesting tattoo, can you share the story behind it?
The tattoo is by Davee Blows. When I heard he was in Singapore, I went to meet him. Initially he was hesitant to work on me, but when I told him he could have free-play he agreed. This is his interpretation of me: a cuddly, boozy, furry animal.
You’ve been playing Rage Against The Machine heavily. What’s your favorite track?
Take The Power Back! The title itself is already “power”.
What’s your streak: How many bowls did you churn out consecutively?
I did 320-340 bowls in 6 hours for 3 weeks.
Tell us the fondest memory of your wanton adventures
Before setting up Wanton, Brandon and I went on a week of noodle research. We ate till we literally had diarrhoea.
Describe your perfect bowl of wanton noodles
Good soy sauce, lard oil and well-cooked noodles. The rest is subjective.
How do you pair alcoholic drinks with your noodles
Put a drink in front of me, I’ll drink it. Put a bowl of noodles in front of me, I’ll eat it.
Which hand do you toss with?
Both, but mostly right.
Wanton is a Noodle Bar on 52 Amoy Street. It’s opened from Monday to Saturday, lunch from 11am to 3pm, dinners from 5pm to 11pm, 1am on Fridays and Saturdays. Saturdays are dinner only and we’re closed on Sundays. Reservations for dinner only.
What got you hooked in the first place?
Nobody is born to be a bartender. You don’t tell the whole classroom back in school that your dream is to be a bartender. But I was lucky to be trained by the right people and working with the right team that gave me hardcore lessons in bartending that eventually stirred that interest.veroxybd.comБлоки погребаhttp://rtisnab.ru
I enjoyed filling glasses to the brim, and making people smile with my craft. Or teasing the guests with my flair act. Also, I love meeting and making new friends every day; I am a people’s person.
Tell us more about your journey, which bars have you graced?
I started in 2001 at Coco Carib, Clarke Quay. That’s where it all began. Then I moved on to Hyatt Brix and Mezza Nine, tenured at a few other clubs in Boat Quay then finally at Harry’s Bar as the Group Bar Trainer.
You are also a flairer. What do you think about flairing in Singapore?
Flair bartending is a craft that has been forgotten and often misunderstood by the masses. People often associate Flair with throwing bottles and being a clown behind the bar, but there is more to flair bartending than just flipping tins.
In the mid 90’s, Flair bartending in Singapore brought the industry to another level and was recognised worldwide. Patrons and guests began to appreciate Working Flair as a form of entertainment, part of the process of making and dispensing drinks. New bartenders should learn to balance flair, quality of drinks and efficiency in the bar rather than just focusing on flair.
Currently, the only Flair bar that exists or that I know of in Singapore is our GEM Bar and Zui Hong Lou. We hold ‘Singapore Legends Flair Shift’ and ‘International Flair Bartenders Shift’ every quarter of the year and the response was massive!
What are your favourite cocktails to make?
Honestly, I may sound patriotic but I love making the Singapore Sling. For ages, I’ve made new friends from all over the world by just shaking the Singapore Sling. It’s a good ice breaker when there are new faces at the bar because there are always stories to tell.
Tell us about some of your best inventions for ESTB…
One of the best seller is of course The Flower Song cocktail, our alcoholic take on the refreshing Chrysanthemen Tea. There is also Perfection, a mix of Raspberry and Sour Plum that left quite a few bartenders stunned with that combination. And for the brave, the infamous R&K, unique to ESTB outlets. You can never get R&K anywhere else in Singapore.
What makes a good bar like GEM great?
GEM is known for its simplicity. It’s the most unpretentious bar I know because everything lies in the fundamentals. A chef can open his own restaurant, a bartender can open his own bar, and a DJ can open his own dance club, but here at ESTB, we work together with our individual strengths to integrate all the three components.
The chef innovates great food, bartenders make good cocktails and drinks at a fast pace, and DJs play the best tunes. To top it off, our wait staff provide the friendliest service on the street. In ESTB, we mould our staff to understand the business.
What’s the story with the notorious R&K?
R&K stands for Romil and Kamal, my regular patrons from 2006. They are well known for drinking dozens of shots as early as 4pm till late into the night without getting drunk. So they asked if I could create a drink that could knock them out, thus the R&K was born. It became their favourite drink till now.
The R&K is also their company’s rite of initiation for rookies, birthdays, promotions and farewells.
What’s in The R&K?
The R&K comes in four stages.
Stage 1: Gin, Vodka, Rum, Tequila, Cointreau, Kahlua. All 5 ingredients in a martini glass, Sambucca flame in a snifter glass and flamed like waterfall. Blue Curaçao and Baileys as chasers.
Stage 2: Jäger Bomb but with Champagne instead of the energy drink.
Stage 3: Irish Car Bomb – Half Baileys and Irish Whiskey dunked in Stout.
Stage 4: Bacardi 151 and Pernod chilled in a flute glass.
Don’t puke while reading.
Lastly, we heard you throw a mean right hook…
I don’t know where you have heard that from… probably just rumours…