Blue Bali Brewhaus

What Incense smoke wafts through Blue Bali’s outdoor seating terrace, modelled after a Balinese garden and complete with stone statuettes, cushions for seats, and the lush backdrop of the Botanic Gardens. Yep, here’s a restaurant and microbrewery that doesn’t feel at all like Singapore (well, besides the fact that it can seat 270) – and it’s all the better for it.

On tap There are four, mostly European-style microbrews (from $10/400ml to $34/jug) ‘permanently’ on draft. The most popular, Bali Gold, is an approachable pumpkin golden ale that’s a little too easy to drink (at 6.5 percent ABV, it gets to your head quick). But if you’re willing to trek off the beaten path, go for the Pink Mamba wheat beer or Bali Dreaming ale. The former is infused with dragon fruit – mostly for colour, although a hint of sweetness shines through – while the latter is peppery and complex thanks to the addition of basil, honey and ginger.

On plates Don't be mistaken: Blue Bali is more a restaurant with a microbrewery than the other way around. It specialises in Indonesian, Indian and Chinese cuisines, whipping up dishes such as beef rendang ($25), aloo gobi ($18) and stir-fried kailan ($12-$18).

Meet the brewer Richard Wellershoff, a German based in Bali, approached the restaurant in 2012 with a bunch of home brewing gear and a dream to set up a local microbrewery. Fast-forward four years, and the consulting brewmaster has concocted about a dozen Blue Bali microbrews, still kegged out of (relatively) puny 100-litre fermenting tanks to ensure variety.