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
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
Nabeshima “Pink Label” - a sweet sake with bit of effervescence
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 firstname.lastname@example.org for reservations.