Anti:dote by Fairmont Singapore

Anti:dote, The Moonberry Blog

Anti:dote is a stylish and modern cocktail bar on the lobby floor of Fairmont Hotel, with a progressive selection of concoctions that appeals to the most discerning taste buds. Combining the craftsmanship of traditional bartending and the artistry of experimental mixology techniques, classic recipes are reinterpreted with contemporary flair. At Anti:dote, drinks crafted with premium spirits and housemade bitters, liqueurs and sodas are paired perfectly with innovative modern tapas. In the chic bar and open show kitchen, both the head craftsman and chef work in unison to create cocktails and modern tapas using aromatic herbs and produce from the bar’s very own herb garden. After tasting almost everything on the menu, along with a handful of superb cocktails, Anti:dote is easily my favorite bar in town now!

The bar bites are elegantly prepared with a creative spin ala modern gastronomy techniques, much to my delight as I’m foraying into this domain in my own kitchen (haven’t jumped into action yet, still in the reading up phase). One after another, the tapas dishes that arrived on the table were inspiring and most enjoyable to nibble on. Not only was the presentation beautiful, the flavors were well-balanced and carefully thought out.

As for the cocktails, they were of another level…. ie. not my comfort level, as they were gin-based and tequila-based. However, head craftsman Tom Hogan is a pro and I enjoyed the cocktails which he made and aptly recommended for the tapas pairing. It’s no wonder that in just a short time after Anti:dote burst into the scene, it has clinched I-S Readers’ Choice Awards for The Best New Bar and Best Bartender.

Crisp anchovy sticks, garlic aioli (S$8) – A delicate starter that’s ultra airy and crispy, totally sets the tone for the excitement ahead.

Tonic #2 – Gentian, lemongrass, ginger, parsley, lemon, rum (S$19).

Crisp parmesan pizza, olive oil caviar, powdered tomato, pesto, basil cress (S$12) – a harmonious marriage of punchy flavors!

Treat of Kings (S$23): Pineapple, lillet blanc, tarragon, mint, soda water, pisco.

Sully’s oysters, cucumber, horseradish cream, passion fruit jelly (S$16)

Hokkaido scallop tartar, peanut tofu, chilled tom yum broth (S$16) – very creative, and a comforting medley of textures.

Akami tuna, green apples, kaffir lime, Jalapeño ponzu, Avruga caviar (S$18)

Corpse Reviver #2 (S$23): Lillet blanc, homemade orange liqueur, lemon, absinthe, gin.

Clam sphere, crispy bacon,parsley oil (S$14) – crazy luscious clam soup sphere that popped inside the mouth and left me begging for more.

Spanish octopus skewers, charcoal grilled eggplant, paprika crispy rice (S$16)

Paleta Iberica de bellota, Italian burrata, basil, tomato essence shabu-shabu (S$18) – the presentation showed this off in a very way; I was totally blown away by the tomato essence espuma into which cured slices of iberica ham and crispy croutons were dipped into.

Caramelised foie gras, vinegar glazed leeks, crisp puff pastry (S$18) – one of the best I’ve ever had, the crispy puff pastry and vinegar glazed leeks elevated the experience so much that it made foie gras served elsewhere with typical jam so vulgar in comparison.

Scrambled egg, sea urchin, asparagus, Sturgeon caviar (S$24)

Black truffle bao, braised veal cheek, foie gras, caramelised shallot with Madeira (S$20)

Potato chips, warm potato and white truffle purée (S$12)

The Blood of Dillinger (S$23): Beet, rosemary, honey, lemon, tequila; sans beet on the evening I went.

Baked chocolate mousse, hazelnut praline, pear sorbet, capovilla eau de vie (S$12)

Slow-roasted beetroot, ginger, goat’s cheese espuma, cucumber and lime sorbet (S$12)

Petits: Passion fruit marshmallow, chorizo (S$3); KaruKera chocolate, Eldorado rum truffle (S$3); Coconut tequila, raspberry pâte de fruit (S$3); Apple, calvados (S$3)

Vermouth to cap it all off.

As you can see, I had A LOT of food… pretty much everything on the menu and all of them was a work of art that tasted as good as they looked. There wasn’t anything that I didn’t like, but strictly speaking if I were to go back I’d binge on the scrumptious bar bites and skip the desserts entirely. I am definitely planning to go back!