World Collaboration Menu
Aki Eguchi | Boo Jing Heng | Charlie Ainsbury | David Rios | Jerrold Khoo | Michito Kaneko | Neung Ronnaporn | Rhyse Borland | Stuart Danker | Yao Lu
Tanqueray No. Ten Gin, Ginjo Sake-Vermouth, trio of condiments (pickled onion, pickled ginger, smoked quail's egg).
by Aki Eguchi (Gibson), Michito Kaneko (Lamp Bar Nara, Diageo Global World Class Winner 2015), Umenoyado Sake Brewery (Japan) & Sushi Ashino (Singapore).
Ketel One Vodka infused with charcoal and jasmine, coconut water, Thai tea tincture, lemon, agave.
Sling It Black
by Boo Jing Heng (Jigger & Pony, Diageo World Class Singapore Winner 2016) and Neung Ronnaporn (Backstage Bar Bangkok, Diageo World Class Thailand Winner 2014).
Don Julio Blanco Tequila, Tio Pepe Sherry, watermelon granita, orgeat, dill, edible sand.
by Rhyse Borland (Sugarhall), David Rios (Diageo Global World Class Winner 2013), Restaurant Mugaritz (Spain).
Ron Zacapa 23, fermented banana wine, Tasmanian sea salt.
by Stuart Danker (Sugarhall) and Charlie Ainsbury (This Must Be The Place Sydney, Diageo World Class Australia Winner 2014 and 2016).
Bulleit Bourbon infused with hojicha-tea, Guiness reduction, cherry, vanilla, Whiskey Barrel Aged Bitters. Served in a bottle containing French & American oak wood.
Journey Of The West
by Jerrold Khoo (Flagship), Yao Lu (Union Trading Company Shanghai), Bird's Eye Studio (Singapore), Hounds of the Baskervilles (Singapore).