Lunì Scent, Bar & Kitchen - Sensory Indulgence

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 

Anto Pizza e Aperitivi feat Wala Pizza - Interesting Pizza

I had been seeing posts about Wala Pizza Private Dining and the raves about this place, and that really piques my curiosity. So when Wala Pizza is collaborating with Anto Pizza e Aperitivi for a limited time, I immediately secured a reservation in order to satisfy my curiosity.

The Truffle Carbonara from Wala Special Menu is really unique and very flavourful. The dough has the texture similar to that of a super fluffy bread and an inherent sweetness similar to that of sour dough bread. I love this dough. In fact, the pizza tastes better when eaten with the fluffy edge of the dough to balance the strong flavours.

This pizza is full of goodies such as bacon, guanciale, runny eggs, truffle oil and yes, pepper! In fact, I feel that the pepper is the highlight of the pizza because it makes the taste unique and exciting.

Overall it is a good and interesting pizza.

The exterior of the restaurant is of nice quaint shophouse covered with gorgeous pastel green tiles with floral designs. The interior is like this cool stylish bar. Since I’m seated at the outside, I just caught a fast glimpse of the interior only. All in all, this is a nice place to chill and enjoy some hearty Italian treats.

Though an outing here makes me realise that ambience is so important for me to enjoy my dining experience. Being seated right at the entrance, right beside the reception, right at a low table, right behind a high table makes me feel like an afterthought. It’s like I was the last patron to secure a seat (I’m not) and they begrudgingly squeezed out a corner for me, where my space and comfort is of least concern.

Yes, I do feel slightly better when I see previous photos showing that low table beside the reception is always there actually. But this doesn’t take away the fact that I do not have the space I expect in a fine dining establishment. The constant stream of patrons passing by me (I lost count of the number of hips in close proximity to my head while I was eating), me being constantly present to hear every greeting by the friendly nice service staff (not her problem since she is doing her job, the problem is where I am seated), the need to constantly shift my not-so-long legs out of the narrow pathway for people passing by (there is less than 1 metre distance between my table and the high table, and my table is too low for my legs to go under comfortably) and the constant view of 3 persons at the high table towering over me (the height difference in close proximity gives the illusion like I’m eating off the floor beside them), all makes me want to quickly finish my pizza and get out of there.

I don’t really enjoy the pizza despite it being good (note that I say it is good while I have used bigger words in my other posts). Okay, to be fair, the dough is fantastic. And luckily I didn’t order wine straightaway upon arrival (I will always order wine or sake or cocktail if I start to feel good at the restaurant or patronise my favourite restaurants) since I totally lose the mood to wine and dine soon after. And I regret taking a cab to get there on time when obviously nobody is going to take that seat for the whole night anyway.

For the record, I had dined al fresco before at another restaurant, and I like the experience there. High tables, cool crowd, a distance from the reception and ample space, you know the deal.

If you are dining solo or in pair, and comfort is top priority to you, or if you are very tall, avoid that table beside the reception. Request to change or just cancel. I wish I did that, but I was thinking, “Um, this looks weird, but it may be fun and relaxing.” Well, it is not.

Thoughts: Nice Pizzeria

2 Jiak Chuan Road