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The figurative scent of Nutmeg & Clove wafts back to Ann Siang in the form of a hipster bar
The competitive enclave of Ann Siang Road sees a new gastro bar addition, the Nutmeg & Clove. A nod to the historical nutmeg and clove plantations in the area, the gastro bar presents classic cocktails and dishes inspired by four different eras of Singapore’s journey.
Housed in a former Cantonese clan association building, you might just walk pass Nutmeg & Clove without even noticing it, like I did. So if you are there, make sure to look out for a brown mosaic entrance with a small sign off to the side.
Through the Years
The cocktail menu is separated into four sections: Trading Post, Crown Colony, Sovereign State, and Metropolis. I loved the Writer’s Pipe ($20) from the Crown Colony section, which was a smoky concoction comprising Gosling’s Black Seal Rum, cynar, spiced molasses syrup, and fresh-pressed citrus. The burnt cinnamon stick that came with the cocktail added even more fragrance to the drink.
For a visual feast, order the No.17 Jade Springs ($20) containing Tanqueray London Dry Gin, St Germain Elderflower, Suze, Chrysanthemum, and Osmanthus tea. The sweet and floral tipple comes in a bamboo-shaped glass covered in gold powder.
Apart from the intricate cocktails, the food menu, although sparse, does not disappoint. The head chef of Nutmeg & Clove has experience in Equinox, Prego, and Antidote, and it is evident from the bites he serves on the menu.
The Truffle Hummus ($9) is a good snack with house-made sunflower chips served with truffle hummus spiced with masala and nutmeg, but I preferred the Wu Xiang ($13) much better. Known locally as a five-spiced prawn fritter, the fritters contain pork and prawn minced with water chestnuts for a crunchy and savoury flavour.
If you want a heavier bite, the Melt and Cheese ($15) is the chef’s take of a traditional mac and cheese. Sinful and filling, it is perfect for lining the stomach before all the drinks.
Nutmeg & Clove, 17 Ann Siang Road, Singapore 069697, Tel: 6423 9885
By Cheryl Chia
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