I found out about a very interesting and unique place when I signed up for Cocktail Making Class. Turns out the place is Lunì - Scent, Bar & Kitchen. Yes, my first thought is what has scent got to do with bar and kitchen? But knowing that there is a kitchen cemented my decision to go for the class with empty stomach so that I can try the food here. I will also see how scent plays a part in the whole experience.
Actually, aroma always plays a very important part in gastronomy, but more of accompaniment to taste. And at Lunì, this element takes the center stage instead, and it works beautifully. The cosy, stylish bar, with lots of soft glowing lights, is lightly filled with aroma of lemongrass, amping up that cosy feeling.
The essential oils, infused into the cocktails, take things up a notch with the enjoyment of the drinks. I’m usually not into bitters, but at here, with the sweet aroma added, I totally dig it due to the good balance of bitter taste and sweetness from the aroma. The other cocktails are also unique and so good on the palates. Yes, aromas do enhance the taste of the cocktails, by a mile.
The food here is delicious, which is why I suggest coming here with some room in the stomach. The food menu is well thought-out, with simulating flavours to juxtapose perfectly with the cocktails while not eclipsing the delicate aromas of the drinks.
The service here is excellent. The bartenders and service staff are all so friendly and prompt to action. Xen, the sensei for Cocktail Making session makes it fun with the casual easy vibe. He is so knowledgeable, thus sharing with us the history and origins of cocktails, making the experience even better. And the part about locking the true aroma of mint, it is so eye-or-nose opening. This is a must-try experience.
Truffle Angel Hair Pasta with Scallops and Ikura is so briny sweet, with a hint of zest to perk up the taste. This dish is special in which the pasta has this curly and slightly firm, chewy texture, like it had been lightly deep fried beforehand. I like this unique texture.
Grilled Tiger Prawns is a must-try here. The prawns and broccolini are perfectly grilled to have that rich, intense aroma and taste of char, while retaining the creamy texture and juicy core respectively. The char is very pronounced, being top notes of the flavours yet having none of the bitterness.
To top it off, the sauce of passion fruit and yoghurt is creamy and tangy, contrasting so well with the char and elevating the taste.
Ember cocktail surprises me with its bitter taste that I actually like! Bitters is not my thing, but this drink catches my fancy with its sweet aroma and smooth feel. Yes, aroma makes a difference here.
Blossom, a sake blend, is so floral and easy on the palate. I can drink a couple of this.
Volcanic rocks, infused with essential oils, for patrons to choose the cocktails based on the scents. Very interesting and unique experience.
Xen conducting Cocktail Making class
Old-Fashioned crafted by your truly with Stirring Technique.
Recipe: 30ml Whisky, 5ml Sugar Syrup, 2-3 dash Angostura Bitters
Cosmopolitan, a tangy sweet drink that I made by Shaking Technique. Ideally, it should have some foam at the top, but alas 😆
Recipe: 30ml Vodka, 15ml Cointreau, 60ml Cranberry Juice, 15ml Lime Juice
Mojito, made with Building Technique, tastes exciting, with lime and mint as basis. Perfect for summer. Yes, this glass of drink is created by me also.
Recipe: 30ml Run, 2 bar spoons Brown Sugar, 10-15 Mint Leaves, 30ml Lime Juice, 60ml Soda
Tools for Cocktail Making
Spicily good Edamame as complimentary starter
Complimentary tangy cocktail infused with lavender. It’s very good. The scent of lavender is controlled just right to render the drink smooth without making it into perfume-like.
Thoughts: Exciting Experience created by Aromas
161 Lavender Street #01-12
