The Big Sake Bar is an informal Japanese concept gastropub that is located at #01-02, The Concourse Skyline. This humble joint is co-owned by Daniel Kwok, Jeremy Koh, and head chef Andy Quek.
The Big Sake Bar stocks 40+ varieties of Japanese sakes and whiskeys, and constantly seeks to expand their already massive selection of flavourful distilled fermented grains. Further propelled by Chef Andy’s culinary love affair in Japanese and Italian cuisines, his insistence on acquiring the freshest of seasonal ingredients, would only serve the guests their merited palatable pleasures in savouring the flavours of his art!
To celebrate the Big Sake Bar’s 1st Anniversary, the proprietors have decided to launch an 8-course Omakase (I-will-leave-it-up-to-you) menu, and optionally paired with 1 of 3 seasonal Sakes. Menu @ $88 net per Pax
Century Egg Tofu Sashimi Platter - includes fresh slices of Japanese Mekaiji (Swordfish), Norwegian Salmon, and sweet Canadian Botan Ebi (Shrimps) Wagyu Beef Sirloin - graded A4, and airflown from Kagoshima prefecture Wagyu Beef Maki Negitoro Don - melt-in-your-mouth Otoro (Tuna Underbelly), raw Quail Egg, crispy Green Onions, atop pearly Rice from Akita prefecture Sushi Platter Asari Miso Soup Goma / Yuzu Ice Cream Sakes @ +$20 net per Pax Toyo Bijin (Asian Beauty) - a clean yet slightly sweet finishing, and hailing from Sumikawa Shuzojo Brewery in the Yamaguchi prefecture or Nabeshima “Pink Label” - a sweet sake with bit of effervescence or Karakuchi’s Ki-ippon - a dry sake To preserve the freshness of ingredients, and to ensure a complete Omakase experience, the Big Sake Bar will only seat 6 guests at its main sushi counter - for a limited time up till end December 2017, between 6 pm and 11 pm.
Do call +65 6291 2700, or email enquiry@bigsakebar.com for reservations. Website: http://www.bigsakebar.com Facebook: www.facebook.com/bigsakebar Instagram: www.instagram.com/bigsakebar |
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