When was the last time you had a bowl of dark, forbidding bowl of herbal soup? Nourishing, yes. Delicious, not so much. Eu Yang Sang may have found the perfect balance at Keong Saik’s (not so secret) speakeasy, The Library. The coming together of Adam Bursik (general manager, mixologist) and Physician Wong Shi Xuan (from EYS) has given Singapore’s drinking scene a whole new meaning to east meets west, savoured in the form of five herb-infused cocktails.
Each tipple goes beyond the traditional use of Chinese herbs. Adam and his team worked closely with the experts to bring out the unique flavours found in herbs, familiar and strange. The intense exploration of over 40 different herbs, including schisandra fruit, momordica fruit, liquorice and, something new to me, gentian roots, was no easy feat. Everything from food and herb pairing, herb properties and methods of preparation have been tried and tested to bring us these delectable cocktails.
Not to be missed is the Rice & Shine. It is a clever gin-based blend, with a very special ingredient. The gentian root is an incredibly bitter herb used to stimulate liver function and promoting the overall health of kidneys. While the taste of the root itself is not appetizing, The Library has managed to create an addictive mix by balancing out the bitter with spice (ginger rice shrub and bayleaf), sour (lime and vinegar from shrub) and a sweet, floral aroma and after taste (chrysanthemum). It goes well with the Chrysanthemum Jelly with Goji Berry & Ophiopogon and Grilled Pork Belly Skewers.
A more refreshing choice to start the night off with is the Ice Land. Licorice is said to help with various digestive ailments, soothing ulcers, heartburn and colic. Some even take it by mouth for sore throats and coughs. In this drink, the root is served in the form of a licorice cooling liqueur, paired with ice mint and vodka for a bright, simple drink. Those who love the sweet, fruity luo han guo (a.k.a. mormodica fruit) will enjoy The Banana Company. Here, mormodica fruit liquer is mixed with a banana tapache (fermented for three days), lime and, of course, whisky. Have either with a bag of Five Spiced Fish Skins or Deep Fried Chinese Yam to complete the set.
Other drinks include the white rum-based Sun Of Fuji (hawthorn berry, tofu, smoked lychee, almonds, rose, lime) and the rum-based Thousand Eyes Cobbler (raspberry, passion fruit, lemon, goji berry). They will all be available, alongside The Library’s usual menu from now till 31 May 2017 at 47 Keong Saik Road. So, treat yourself and your body, and head on down before it’s gone!
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