With Weroc Group’s acquisition of Drink Culture Singapore at Keong Saik Road, the swanky cocktail bar has undergone a full revamp, to a trendy live band bar serving up delectable treats shared across other WEROC restaurants eg. Ash & Char.
Drinks and Starters
For the tasting session, we were served an array of tasting portions of dishes to try, along with 2 cocktails. To start off, we were given a new bar item, Pacific Canadian Oysters, which were delicious. And at $2 a pop? — totally worth it.
We were also introduced to two of Drink Culture’s cocktails. Both drinks are amazing and have their own qualities to boast. The Kiwi Martini cocktail hides the taste of the vodka in it like camouflage, and the kiwi flavour and bits truly pack a refreshing punch. Next on line was Drink Culture’s signature cocktail, the Amai Yuzu Shio cocktail utilises a Yamazaki whisky as a base spirit. The drink is wholesome and the other ingredients truly prove a point of it being a Drink Culture Signature.
The Basic Carb
Some nights, there’s nothing that can prepare you better for an ecstatic night of drinking than a good ol’ plate of carbs. We got to try 2 of the pasta dishes on Drink Culture’s menu: the Carbonara and the Tom Yum Seafood Pasta. The Carbonara was good, though not particularly mind-blowing; a remnant of most pasta dishes that can be found at most bars that serve food.
On the other hand, the Tom Yum Seafood pasta was exquisite. It was so creamy and delicious, bolstered by a strong seafood flavour that really pulls through. My one qualm was that it was pretty inconsistent; the first portion I had tasted more like laksa with a stronger punch of coconut, but the second tasted more like tom yum. Either way, it was delicious.
For our mains, we got to try their Khun Thai Chicken Burger with a side of their Moules Frites (Mussels sauteed with beer and garlic sauce with a side of Fries). As a mussel fanatic, I truly enjoyed the Moules Frites, despite the sauce being thin. If you’re like me and you prefer a thicker sauce served with your mussels, you might want to keep that in mind.
The Khun Thai Chicken was all right, but it couldn’t hold a candle to the Mcspicy burger, so perhaps I would give it a pass.
The Classic Bar Side
The tasting session ended with the ultimate test of the ideal bar bite. If there’s one bar bite that can take the cake for both a sober and a drunk man/woman, it’s wings. One of Drink Culture’s signature dishes is the WEROC Wing Platter, which you can find at all WEROC establishments (namely Ash & Char, Drink Culture and Hood Ba). The Wing Can Fly platter comes with three out of eight unique flavours that you can choose from. Some of these include Har Cheong Gai, the classic US Buffalo, Korean Kimchi, Japanese Teriyaki and Thai Tom Yum.
The ‘irresistible’ Weroc Wings were disappointingly, pretty resistible. We were given three flavours to taste: the Mexican Fiery, Irish Guinness and China Kung Pao. The Mexican Fiery was unbearably spicy to the point where it was just not enjoyable to eat. Personally, eating wings that extra-spicy are saved for occasions like if my name was going up on a wall or something.
The Irish Guinness tasted, pretty odd, and I felt that the Guinness may have just overpowered the whole dish.
The platter’s one saving grace was the China Kung Pao, which was pretty sweet but still enjoyable. I wouldn’t mind eating that again.
On an ending note, I would visit Drink Culture again for their drinks menu, as well as their pasta dishes and certain bar items. Personally, i’d give the entrees a pass. They weren’t particularly delectable, and they also cost a pretty penny.
On a side note, if you enjoy Live Bands, Drink Culture has resident artists that take the stage every Wednesday to Friday busting groovy, acoustic tunes that won’t intrude on your experience, whether you’re there to drink, dine, socialise, or to do all three. An addition to Singapore bars and nightlife that you should check out.