Sedentary during the day, and out to play at night. The Red Tail panda is my spirit animal, and it might very well be yours too. We are, as Zouk says, the drama before the party, and we need no other place than Clarke Quay’s newest addition, Red Tail Bar to start off a memorable night. There are craft cocktails celebrating nightlife districts across Asia, tze-char inspired dishes shared family style, and, a cheeky mascot, Xiao Hong, that deserves to be on every T-shirt. It is never boring here, and here is why.
No point coming to Red Tail Bar and not checking out the crazy list of cocktails they have. Four pages worth of drinks inspired by the excitement that takes over Lan Kwai Fong (Hong Kong), Itaewon (Seoul), The Row (KL) and Jalan Legian (Bali) when the sun comes down. The first drink has got to be Cold Brew Lover (S$18), a dark rum based drink for those who love their caffeine fix. Why should you start off your night with this? Because you get to take a fun polaroid, attached to your drink when served. Get into the mood, strike a pose!
Cocktail in hand, its time to dig in. The Beef Tatare Yuk Hoe (S$20) is one of those specials you have to keep an eye out for. Written haphazardly on the board above the kitchen, it is a dish you’d regret to miss. Chef Meng, working closely with consultant Chef Ming Tan (of Park Bench Deli), amps up their version with burst of spice. Not the type to burn, just the kind to keep you going back for more. The hazelnuts and pickled pear slices just makes it even better. But, if you’re squeamish about it, order the Coffee Pork Collar (S$18). This tze-char staple gets a little upgrade with that coriander and laksa leaf pesto.
The menu’s a bit of a drunk-food heaven, really. And, their Rou Bing Bao (S$17) is the poster child. Think of it as a pan-fried pork bun, but packed with gooey Provolone cheese and stuffed into a crisp yet fluffy English muffin. The description may confuse, but your won’t regret a single bite. The little bits of chilli padi hidden inside it is a welcomed wake up call to your tastebuds. A nice match with their Gin Jubilee 2016 champion Float Like A Butterfly (S$10) gin and tonic.
While I skipped out on the Fried Chicken Skin tossed in Salted Egg Yolk Sauce that night, I was more than happy to devour little pockets of joy known as the Seabass Nori Taco (S$29). A little on the pricier side, but it is worth at least one try. It is a one-bite affair that is quite the journey. Seaweed first, then the hint of spring onions and the juicy seabass patty, ending with a sharp burst of pickled kanpyo (gourd strips) and ginger. Too bad it only comes in three, and with a hefty price tag.
After all the savouries, its time for something sweet, and, in this case, indulgent. You see the words Dark Chocolate Pudding (S$12), and you just know you’re gonna enjoy it. The sweet hints of sherry peaks through, with the gooey chocolate mixed with the creamy Baileys. My favourite part were the raw cocao nibs, that added this nice contrast of bitter to the dessert. And, when its dessert, it needs a cup of tea. Which made absolute sense that I had to order the scotch/earl grey based Fancy Uncle (S$22). Need a little charge of “caffeine” for the road, if you know what I mean.
Pingback: Zouk Singapore Makes A Raving Return At Clarke Quay »