The Wall Is A Newfound Haven For Whisky Lovers & Connoisseurs
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The whisky and sumiyaki bar elevates the experience with unusual food pairings and an elegant setting
Photos: The Wall
The Wall, is a curious name that barely scratches the surface of what one can expect from the whisky and sumiyaki bar.
Whether you’re a connoisseur or a newbie, there’s something new to learn and discover.
For me, it was the wall-length cabinet where I first stared, bug-eyed, at the sheer variety of whiskies.
My eyes were first drawn to the row of covetable and award-winning Yamazaki 18 Year Old Whisky, then the Islay Single Malts and finally, the independent bottlers.
Whisky drinking is an education on its own.
Within the two-storey conservation shop house that is The Wall, whisky drinking is an education on its own.
Up the gilded stairs, a glass panel separates us from a cabinet of rare whiskies including the likes of Yamazaki 50yrs, (Crystal) Black Bowmore 29yrs 1st edition and The Macallan 1948 Select Reserve 51yrs.
On the second floor, one is greeted by heavy timbered ceiling and plush leather chairs, all gently illuminated by ambient lights.
But it doesn’t stop there. Behind the wine cellar, a private VIP lounge offers an intimate drinking experience in the company of fine art, crimson drapes and a crystal chandelier. Very mafia, if you ask us.
If that feels a tad too opulent, make your way back down to the bar, where drinking is a two-way conversation between you and the bartender.
The East Meets West whisky flight is great for discovering a new favourite.
Flights of fancy
We dived in with a whisky and food pairing set (from $49), which came with a whisky flight.
Aptly named East Meets West, it took us on a journey spanning sweet and complex notes from Scotland to fruity flavours from Taiwan.
To complete the experience, sumiyaki (charcoal grilled) items like tebasaki (chicken wing) and tsukune (homemade chicken ball) were paired with the whiskies.
At The Wall, food and whisky come together in harmony.
Of the pairings, I was particularly drawn to the fruity and lightly spiced Kavalan Single Malt from Taiwan, which cut through the smoky flavours of the negima (chicken thigh and leek).
On the other hand, the tsukune, savoury and crunchy with cartilage, was an interesting match for the Yamazaki Distiler’s Reserve from Japan, which had red berry notes.
As our meal came to a close, we found ourselves sampling whiskies (from $14 per glass) from out of our comfort zones.
The Ardbeg 10 Years Old was my first experience with a peaty and smoky whisky, but it piqued my interest for more.
If discovering new whiskies to drink and love is part of your agenda, The Wall will satisfy that desire.
76 Tanjong Pagar Road