You might have already heard about the new swanky hotel along Cuscaden Road. The Singapore Edition is the freshest kid on the block among luxury boutique hotels, and following its debut in late 2023 comes the launch of its signature bar concept – Punch Room.
Getting here is a journey in itself. You first have to go through the veiled doors of the hotel which give way to a cosy, otherworldly lobby space. Then, descend the hotel’s iconic spiral staircase and enter the inconspicuous side door on the left. You’ll be greeted with a room decked out in striking Yves Klein blue and plush, velvety sofas – a stylish reinterpretation of your classic London gentleman’s club.
The bar is the first of its kind in Singapore to house a punch-focused menu. Punch – which consists of spirits, spices, citrus, teas and sugar – was regularly consumed by sailors along trade routes in the 17th century, and is widely recognised as the first ever cocktail. At Punch Room, the bartenders shake up unique infusions inspired by Southeast Asian spices and local stories.
The Tempest Punch ($27) – based on the tale of Sang Nila Utama – is the bar’s signature gin and rum cocktail, assisted by fresh and floral flavours from cucumber, lime, coriander seed and jasmine silver needle tea. Meanwhile, Daeng’s Punch ($27) is a rum and coffey grain whisky concoction with vetiver, betel leaf, starfruit and assam tea, inspired by Temmengong Daeng Ibrahim – former pirate hunter and ruler of Johor.
Thankfully, you won’t have to wait till dusk to step into the world of punch, as the bar has a unique weekend afternoon tea menu ($75 per person) infusing elements of punch into a selection of savouries and sweets. The Tempest Punch is served as a welcome drink, before an assortment of sandwiches and pastries are served. Highlights among the savouries include the smoked salmon finger sandwiches with lemon cream cheese and ocean trout roe, as well as the duck foie gras tart with sliced plums poached in spiced punch.
You’ll be served a delicious frozen punch – a rendition of the Daeng Punch – as a palate cleanser before the desserts roll in. We like the chamomile mascarpone kochi yuzu tart and the matcha green tea namelaka cream on black tea cones the most. The latter comes in the form of a miniature ice cream cone, and is as eye-catching as it is tasty. Round things off with the pandan and lemongrass-forward Kusu Island Punch Semifreddo, a spin on another of the bar’s sake and gin-based punches.