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Auchentoshan Bar Takeover at Chew Kee Soy Sauce Chicken
July 24, 2019 @ 7:00 pm - August 31, 2019 @ 7:00 pm
Kee chew if you saw this lame pun coming.
Even if you did, you probably didn’t see this crossover coming. Now there’s a reason to head back to Chew Kee Soy Sauce Chicken in the evenings – Auchentoshan will be taking over until the end of August.
While this is not some soy sauce chicken-whisky pairing adventure in the making, there are a variety of local-themed cocktails and conventional whisky flights that’ll make great pick-me-ups right in the heart of the city.
This campaign is a nod to Auchentoshan’s unconventionally urban roots – as far as Scotch Whisky distilleries are concerned – in Glasgow as well as its shared affinity with Singapore’s old meets new heritage.
In line with the urbanite lifestyle, Auchentoshan is going to great lengths to drive home the idea that you can have your whisky any way you want – be it neat or in a cocktail, reminding us of the versatility of its Lowlands style.
So, when you pop over to Chew Kee from Wednesday to Saturday from 7 pm to midnight (‘live’ band performances on Fridays and Saturdays), the pop-up bar will showcase five new Auchentoshan cocktails – Kueh-so Nice, Otokichi Sour, Orchard Highball, Kelapa Sea, and Flowers by the Bay.
This Peranakan kueh-inspired cocktail fuses Auchentoshan 12’s spice with the sweetness of pineapple tarts and balanced with fresh lime. (Auchentoshan 12 Years, Star Anise syrup, fresh Lime juice, Pineapple paste, bitters)
A nod to Singapore’s first Japanese resident, this cocktail celebrates Singapore’s multiculturalism through the marriage of Auchentoshan, yuzu and local sugar. (Auchentoshan 12 Years, Yuzu juice and jam, egg white, bitters)
Referencing Orchard’s cool history as a fruit, nutmeg and pepper plantation, this highball puts together ginger and cherry for a refreshing pick-me-up. (Auchentoshan Three Wood, Cherry Herring, Ginger Ale)
A sea of coconuts on a blisteringly hot day would be a sight to behold. Or you can just have this elixir of coconut water and lime juice, topped with sea salt and bitters. (Auchentoshan 12 Years, fresh Lime juice, Coconut water, Grapefruit bitters)
Flowers by the Bay
It’s hard to be Singaporean and not know what chrysanthemum is. Here, a beloved, understated flower is given a citrus perk and balanced with bitters. (Auchentoshan 12 Years, Chrysanthemum syrup, Lemon juice, bitters)
You can’t go wrong with the Highball and Sour, while Flowers by the Bay and Kueh-so Nice are pretty pleasant albeit on the sweet side (don’t worry the ice will take care of it). Kelapa Sea was a bit of a mixed bag, but we thought it was pretty good when we got a really strong one.
If you prefer your whisky neat, an Auchentoshan whisky flight consisting of the 12YO, Three Wood and 18YO goes for only $30. Auchentoshan 12YO, Three Wood, 18YO and 21YO are also available by the bottle (six free mixers of water or soda) at $125, $140, $200 and $360 respectively.