In the volatile F&B world, surviving a whole decade is no mean feat. Nutmeg & Clove is thriving, having recently celebrated its 10th anniversary. This milestone cements its reputation as one of Singapore’s most acclaimed bars, consistently ranking among the World’s and Asia’s 50 Best Bars.
Co-founder and CEO Colin Chia recalls its most significant milestone when the bar placed seventh on Asia’s 50 Best Bars for 2023. To commemorate the success, Nutmeg & Clove threw a thank-you party and treated guests to $7 cocktails. “Since the start, our focus has never been solely on opening a cocktail bar to secure awards. Hence, we are humbled by the recognition,” he reflects.
To celebrate the decade, the bar has unveiled a fresh look and a new cocktail and food menu. A collaborative effort with Hong Kong-based branding agency Labaleine52, the transformation includes uplifted interiors, cosy lighting, and new pink jackets for the staff. Additionally, new glassware features cheeky local slang like “Bo ta bo lam pa”, a Hokkien phrase that loosely translates to “bottoms up”.
Aptly called Ten, the drinks menu features 25 cocktails created by head bartender Gavin Teravasan. They recall key moments in the bar’s history, resulting in a colourful trip down memory lane. From $25 per glass, the menu also includes crowd favourites alongside the bartender’s picks.
Chia’s favourite is the Oriental 5O, a whisky highball with a complex depth of flavour due to Asian ingredients like ginger flower and dried mandarin peel. “It is aromatic, refreshing, and fruity. The drink represents an enormous year for the bar scene in Singapore, when World’s 50 Best hosted its ceremony here,” he explains.
Another highlight is the dry and floral Agnes’ Requiem, a gin-based cocktail featuring a bouquet of botanical flavours such as raspberry eau de vie, rhubarb, galangal, orchid, jasmine, and lemon.
To complement the drinks, new head chef Bernstein Lim, who previously worked at Park Bench Deli and Rebel Rebel, has added local favourites to the menu. An unexpected dish is the Suan Pan Zi or Hakka abacus seeds. The bite-sized yam morsels, stir-fried with wood ear, shiitake mushrooms, and shallot dust, are topped with toasted buckwheat and an onsen egg. The next decade promises to be exciting
