Updated on 24 Jan 2021: The White Rabbit and The Rabbit Hole will be closing for good on 30 April 2021.

Established in 2008, The White Rabbit is one of our all-time favourite romantic restaurants in Singapore. Set in a restored chapel on Dempsey Hill, the beautiful restaurant has recently got a facelift and is still gorgeous with its iconic stained glass and booth seats.

Helmed by Exec Chef Daniel Sia, The White Rabbit is well-loved for their menu of classic European Classics with a slight twist as well as an extensive boutique wine list and Gin & Tonics. It is also a fantastic spot for a weekend affair with your loved one(s), especially with its new brunch menu available on weekends and public holidays.

The White Rabbit is known for its Gin & Tonics which are garnished with herbs from its own garden and mixed with its house-made tonic. Bar manager, Andy Lim takes inspirations for his concoction from his travels and the food he eats.

Don’t we love a good Burrata? At The White Rabbit, the ball of fresh, oozy cheese is accompanied by a refreshing tomato-watermelon tartare. Even non-cheese lovers would be wowed by the light yet palatable flavours of the Burratina Salad (S$23).

Paper-thin slices of raw wagyu beef carefully prepared with olive oil, capers and lemon juice, TWR’s Wagyu Carpaccio (S$26) comes with fried Brussel sprouts for a lovely textural variety, and the dish is complete with a drizzle of truffle vinaigrette.

The Ibérico Pork Collar (S$42) was more than impressive. It features a slab of extremely tender pork collar drizzled with kelp brown butter, accompanied by a beautifully charred cabbage and a dollop of lemon purée. The contrast of flavours and textures makes this enthralling dish one to savour and we long for more.

For S$29, the Beer-battered Kühlbarra Seabass is a classic fish & chips dish that features 2 fresh slabs of white fish, accompanied with house-made tartare sauce and a mildly sweet pea purée that is a nice juxtapose to the savoury fish.

Nobody leaves The White Rabbit without having their famous Crêpe Suzette (S$22). Thin crêpe pancakes made fresh upon order is lavishly soaked in Grand Marnier and dressed with yoghurt mousse and fresh flowers.

This TWR classic used to be prepared and served table-side, but due to the pandemic, this table-side service has ceased. Nonetheless, isn’t this TWR rendition of the French dessert oh so gorgeous?

If you still have room for more desserts, go for the Dark Chocolate Caramel Tart (S$16) which comes with a scoop of yoghurt ice cream.

The Rabbit Hole is currently closed during this period but you can still enjoy a stroll in the lovely garden after your meal.

And of course, take a photo at one of the most iconic photo spots in Singapore.

The White Rabbit
39C Harding Rd, Singapore 249541
Tel: 6473 9965

Barking Irons is a new steampunk-themed speakeasy bistro bar in Lavender serving up an interesting innovation: local-inspired cocktails! The catch? These cocktails are made from a harmonious blend of both our all-time favourite childhood beverages and liquor.

They also have a sweet story behind the inspiration for their local drinks: they wanted to adopt the “coffee-shop style” with drinks that reminded others of their throw-back childhood generation.

A fairly new kid on the block, Barking Irons has slowly been gaining recognition amongst alcoholics for their killer cocktails and toothsome mains.

We had to try their famed local-inspired cocktails, so we went for their Bandung with Grass Jelly (S$19.00). At first glance, it looks like an unassuming glass of bandung; the drink is actually a balanced mixture of your standard rose syrup, grass jelly, and a douse of roku gin.

It even came with a giant syringe containing condensed milk, making the drink picture perfect for Instagram!

Inject the syringe into the drink, give it a good swirl, and the familiar pink drink comes alive right before your eyes. Upon taking the first sip, we were hit with a heady wave of earthy notes. The sweetness of the bandung paired well with the alcohol, giving it a light, rose aftertaste while elevating the gin’s natural botanical sweetness.

Complementing well with our drink was their Charcoal Skewers in Teriyaki Chicken (S$8.00).

We could taste the charred smokiness from the chicken, which was nicely grilled. The coating of the sweet sauce also added on to its savouriness. While the skin was crisp, the meat inside was tender and slid off the stick easily.

If you are craving for something substantial, definitely try out their Har Cheong Gai Burger (S$18.00)! Taking centre stage among their range of delectable mains, the burger is served with tantalising charcoal buns sandwiching huge chunks of chicken.

The chicken was coated with a thick layer of prawn paste; it was also well battered and crispy, oozing juiciness when we bit into the succulent meat.

Barking Irons is the bar to go to if you are looking for a chill watering hole with a variety of alcoholic options to spend with friends. This place promises nothing except good vibes, amazing service and strong booze guaranteed to give you a buzz!

P.S, the folks here are also coming up with new flavours for their local drinks, such as Ondeh Ondeh and Ice Ka Chang. If that hasn’t tempted you to head down and give them a try, we don’t know what will.

78 Horne Road, #01-01
Singapore 209078
Tel: +65 6909 0349
Tues to Sun: 4pm – 12am
(Closed on Mondays)
Nearest Station: Lavender

Behind the same folks that brought you Fresh Fruits Lab comes Blue Willow, a thematic bar and bistro that derives its inspiration from one of our favourite science-fiction movies of 2009—to give you a clue, the alien characters in it are all blue.

Decked out in—you guessed it—blue with beautiful wall murals depicting scenes and characters from the movie, this cosy bistro in the West of Singapore is not your usual gimmicky themed cafe. Of hearty grub and inventive cocktails that are mostly blue in colour, the food standard is so good that you wouldn’t believe you are dining in a cafe!

You’d be pleased to know that the blue-coloured dishes and drinks are naturally coloured with butterfly pea; nothing tastes artificial nor tackily sweet. Blue dishes and desserts to look forward to include the Eywa Natural Blue Carbonara, Neytiri’s Blue Pancake Stack and Blue Velvet Cake. If you are out looking for a tipple, we are sure their stunning line-up of thematic cocktails will leave an impression as well.

From now until 04 Mar 2018 (excluding Valentine’s Day), our readers can quote ‘ladyironchef’ upon making your orders to enjoy 50% OFF the second main course (on the lower-priced item). This promotion is valid for lunch and dinner daily.

So get your appetites going and your cameras at the ready, because Blue Willow Bar & Bistro is an absolute must-visit.

Blue Willow Bar & Bistro is the latest venture by a young couple, who are also the owners of restaurants Fresh Fruits Lab and Platform 1094. Tucked away along a small row of shops, away from the bustling city scene and near to the NUS campus, Blue Willow offers students and regular patrons alike some much-needed respite from the stresses of everyday life—at a pretty affordable price point too!

The inspiration for the blue themed, alien-world cafe, which serves Western-fusion cuisine, comes from a tree in the cafe’s backyard, reminiscent of the iconic ‘Tree of Souls’ in the movie—don’t tell us you’re still guessing.

JAKE’S BREAKFAST

Only available on weekends before 3pm, their brunch menu offers a fine selection of hearty grub that will set the tone for your weekend perfectly. First on the list is Jake’s Breakfast (S$16++): a huge plate featuring all the works from scrambled eggs, toasted baked garlic, bacon, chicken cheese sausages, grilled mushrooms and a salad.

Modelled after a classic English breakfast, this colossal plate promises you everything you could ever want from greasy to creamy—the best way to kickstart any day in our opinion.

EGGS BENEDICT

Although similar in composition, the Eggs Benedict (S$13++) served here is presented and prepared a little differently. Instead of the conventional English muffin, what you get as your base is a toasted soft roll which is topped with bacon, chicken ham, two sous vide eggs and drizzled luxuriously with their homemade hollandaise sauce.

NEYTIRI’S BLUE PANCAKE STACK

Perhaps one of the most ‘Insta-worthy’ items on their brunch menu is the Neytiri’s Blue Pancake Stack (S$14++) that comprises three thick, blue pancakes topped with blueberry, maple sago, strawberries and cookie crumbles.

The pancakes left a deep impression upon first bite! Fluffy with a crispy exterior and brimming with vanilla aroma, complemented with fresh berries and maple syrup that beautifully bring the entire dish together. As with all of their blue coloured dishes, no artificial colouring is added. All of them derive their bluish hue naturally from butterfly peas.

EYWA NATURAL BLUE CARBONARA

For something a little more unusual that is bound to have your Instagram followers in total awe is the Eywa Natural Blue Carbonara (S$14++).

Boasting a blueish colour courtesy of the butterfly pea added into the pasta dough, this dish would surely have diners feeling a tad confused at first, but stick your fork in and swirl some into your mouth and you would be greeted wiith a delicious medley of flavours from the sautéed bacon, savoury cheesy cream sauce and the rich sou vide egg yolk. After the initial taste, we were hooked and were ready to scarf down the entire plate.

BLUE WILLOW’S BARRAMUNDI

Grilled to tender perfection, the Blue Willow’s Barramundi (S$20++) is a good alternative to order should you wish for something less rich. Our fish was tender and flaky and the skin had a glorious crisp.

Complementing the Barramundi is a blue pine nut mustard cream sauce, as well as a combination of fresh vegetables from tender beetroot, wilted baby spinach and pine nuts, sprinkled over top.

FFL DA BOMB BURGER

For the love of ginormous burgers that pack great flavour, the FFL Da Bomb Burger (S$19++) is something we highly recommend.

This monster of a burger features a 200gram medium-well beef batty, romaine lettuce, tomatoes, grilled sweet onion, bacon, egg and is finally topped with a blue cheddar cheese sauce that diners are free to pour over themselves should they wish.

ENCHANTING BEVERAGE CONCOCTIONS

Besides their array of toothsome food offerings, do pay attention to their stellar cocktail menu as well. Offering a variety of inventive cocktails that showcase various methods of culinary theatrics, they are just as tasty to sip on as they are aesthetically pleasing.

Some of their cocktails even require diners to get ‘hands-on’ so pimp away, because at Blue Willow, the experience is what you make of it.

For the wine connoisseur, you will be delighted to know that Blue Willow is the only bar and bistro in Singapore licensed to bring in and sell the world’s first blue-coloured wine, Gik. We already know so many parties to bring this to!

From now until 04 Mar 2018 (excluding Valentine’s Day), our readers can quote ‘ladyironchef’ upon making your orders to enjoy 50% OFF the second main course (on the lower-priced item). This promotion is valid for lunch and dinner daily.

Blue Willow Bar & Bistro
28 Clementi Road,
Singapore 129754
Tel: +65 6803 7472
(Closed on Mondays)
Tue to Fri: 12pm – 12am
Sat & Sun: 11am – 12am
Nearest Station: Kent Ridge / Haw Par Villa

This post was brought to you by Blue Willow Bar & Bistro.

One of the best cocktail spirits around is gin; a clear alcoholic spirit distilled from grain or malt, flavoured thereafter by infusing a variety of botanicals (this process is known as compounding), including juniper. Its diverse flavour profile makes this un-aged spirit perfect for cocktails. We speak to some of the industry experts to give you a crash course on gin (and save you from the embarrassment of mistaking vodka for the former).

Home to one of Singapore’s largest collection of gin, The Spiffy Dapper boasts a stunning collection of 75 types of gin, including a number of house-infused gins and rare gins like The Duke (which has since ceased production) and Uncle Vals (only bottle available in Asia). Here, owner-bartender Abhishek Cherian George (known for crazy boundary-pushing concoctions) shares his knowledge on the topic.

First things first. What exactly is gin?

Gin is effectively vodka flavoured with botanicals. Vodka has no taste and no smell, while gin will smell and taste of the botanicals is used to flavour the gins.

Most gins are clear and look identical in nature. How do you tell one gin apart from another?

Most gins have different botanicals—even the traditional London drys. Once you start tasting different gins, you will be able to differentiate them based on the botanicals you smell and taste. Some differences are nuanced while others are more evident.

How do you judge the quality of gin?

We base it on the mouthfeel, quality of base spirit and the type of botanicals used. When it comes to picking personal favourites, adventure and imagination is key. An example would be New Deal Gin 33. Only juniper berries is used in this gin, but the complexity of its taste shows otherwise—the balance the distiller has gotten out of this gin is phenomenal.

Co-owner and founder of Liberty Spirits Asia (distributer of American craft spirits) and tasting room The Secret Mermaid Howard Lo, is a staunch believer of artisanal gin. We check in with him to find out the difference between British and American gin.

Gin originated form Britain. Why the preference of American gin over British gin?

With American gins, the distilleries are open to deviating from the popular London Dry style of gin. This gives you more variety with different botanicals leading the taste. Currently, there are many distilleries making gin in what is called an “American Dry” style, although there is no true style or characteristic of American gin aside from innovativeness. One of my favourite American gins is Greenhook Ginsmith’s Greenhook American Dry Gin that uses a unique distillation process (mercury vacuum still)—a complex gin that includes botanicals such as orris root, Thai galangal and elderberries. It has a heavier mouthfeel and provides a sensation that you’re working your way through more botanicals.

What are the qualities you look out for when selecting a gin?

In general, looking for the balance of juniper with other botanicals, before focusing on which flavours said botanicals bring out.

What is the best way to “taste” a gin to fully savour its flavour profile?

To taste the gin, add a drop or two of water to help bring out the scent and nose the gin to take in the aromas. As you sip it, let the gin slowly roll around each part of your tongue.

A finalist in the G’Vine Gin Connoisseur Program Global Finals in 2012, head bartender at Manhattan Bar, Ricky Paiva, has a discerning palate for artisanal spirits. He backs up Lo’s take on American spirits.

What gin would you highly recommend?

St. George Terrior Gin. It’s very eccentric. Master distiller Lance Winters wanted to make a gin from his home, so he chopped down a tree and put it in his still. This gin has an evergreen nose that’s a bit dry from fennel, but is smooth and incredibly aromatic. The Rusty Gin is another custom-sourced bottle. Made in a local distillery outside San Francisco, Rusty Gin is aged in wine barrels for 4 months, resulting in an earthy, maple caramelised flavour the colour of rust—hence its name.

About the writer: 
Mandy Lynn is a former I-S Magazine writer and current columnist at Nookmag; her dining and nightlife features are published in Appetite Asia, Food & Travel, and Singapore Tatler Dining. For bite-sized food recommendations, follow her on Instagram and Facebook, or join her Gourmet Adventures to keep up with the latest openings in the dining scene.