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 

Bloomsbury Bakers - The Marriage of Local and British Influences

It is impossible not to fall in love with the place the moment I stepped in front of this quaint bakery. The colourful ribbons and pom poms displayed behind the tall glass panel exude that British charm and simply show how meticulous the owners are. The interior is just as charming, with bouquets of dainty flowers adorning the shelves and tables, handmade decorations lining the walls. I want so much to fall in love with the cakes also, especially when the cakes here are very unique, being infused with local touch and flavour.

Well, there are some cakes that I love, but there are some that do not quite blow me away. The hits are namely Avocado Cheesecake and Orh Nee. I always like avocados in my food since this fruit is mild in taste yet creamy in texture, thus going well with a variety of ingredients. But this is the first time I had heard of Avocado Cheesecake, and I knew I got to get it when I saw it at the counter, despite the not-so-pretty green colour of the cake. I was not disappointed. It is very creamy, and the refreshing taste of avocado adds an extra zest to the usual cheesecake taste while complementing the light cheese perfectly—going hand-in-hand to create a new taste instead of trying to overshadow each other. This is a must-try. Though I did not take photo of this delightful cake since given the fragile structure of the cake, it was not in a photogenic mode when I reached home.

As for Orh Nee, it is as good as it looks. Based on a traditional Teochew yam dessert, this cake is considered the fluffier, lighter, and hopefully, less artery-clogging, version. I actually prefer this cake to the traditional Orh Nee due to lightness of the cake. The earthy flavour of the yam reminds me of one of my favourite cake, Mont Blanc, a Japanese chestnut cake from Flor. This is another must-try from this bakery.

As for the Earl Grey Lemon and Lavender, the great texture of the cake, being buttery yet light, and the taste of wholesome taste of the combination of butter cake sponge, slightly heavy cream and lemon makes it an awesome tea cake that is comparable to the one from Lynda Ann, one of the cakes I have been having a craving for it. If there is no lavender added to it. While I love the luscious scent of roses in my cakes, lavender just does not cut it for it. Its smell is too strong and reminiscent that of cosmetic powder, and cosmetics don't invoke thoughts associated with food. The lavender essentially ruins this cake for me. Sometimes, less is more.

Pulut Hitam looks absolutely great with a delicious-looking layer of coconut cream smoothed on top the black glutinous rice. In fact, this is the first thing I ordered from the counter since I love pulut hitam dessert. The exceedingly fragrant coconut simply goes so well with sticky black rice that presents a stronger earthy flavour than other variants of rice. However, this combination does not translate well to the tart. That distinctive nutty flavour in thin layer of coconut cream tastes too diluted to act as great complement to the rice. And the aroma of the baked pastry shell clashes badly with the strong taste of the rice. It is like two strong wielders of earth power fighting it out, not giving it, shattering the whole dimension in their battle. I even find Pulut Hitam from Pine Garden to be better as the cake is like the solidified form of the dessert, without trying to be unique.

The service ... is meticulous. I can see that from the way the service staff carefully packed my cakes. But no smiles or anything. So no extra points in this department.

Despite the misses, there are still hits that make me want to try the other cakes in their repertoire. And I appreciate how the bakers try to push new boundaries to create interesting cakes. But I do have the tendency to go to my usual favourites instead when I have the time.

My Thoughts: Not Bad

Nearest car park: Blk 30 at Bendemeer Road
Nearest MRT: Boon Keng

30 Bendemeer Rd #01-889
Singapore
Contact No: 62993450