[CLOSED] The Belljar

Under perfectly seared skin, the duck appeared alarmingly blue. I like my duck rare, but even so, we felt the need to relay to the staff that it was undercooked. Chef came over to allay our fears however, that it was the way it's supposed to be, and our doubts were instantly dispelled once we sunk our teeth into it -- tender, juicy meat subtly flavoured with six spices, wonderfully aromatic and full flavoured.
-
Part of their preview menu, this dish shows alot of promise and I'm looking forward to trying it in its fully fleshed out form.

Thanks @burpple for the invite and @thebelljar_sg for hosting.

Taste: 3.5/5

We had the opportunity to sample select items from The Belljar's preview menu and simply couldn't say no to such intriguing sounding dishes. The curious combination of gochujang and peanut butter sauce was pleasantly moreish, evenly coating the linguine tossed with corn and mushrooms, then topped with salad leaves and a sprinkling of parmesan.

Simple yet tasty, I might just try to replicate this at home.

Thanks @burpple for the invite and @thebelljar_sg for hosting.

Taste: 3.5/5

Gorgeous whiskies paired with equally great chocolates from @demochoco at @thebelljar_sg.

Starting off with the brash and spicy Miyagikyo Single Malt coupled with buttery Dulcey chocolate, we worked our way down the line from strength to strength. The Balvenie DoubleWood 12 year old/Sitio Tanque coffee chocolate truffle as well as Glenfiddich 15 year single malt/Apple Brandy chocolate pairings intrigued our palates, but what truly impressed was the unexpected duet awof smoky Laphroaig 21 year old and milky matcha truffle.

For the curious, whisky/food pairing dates are usually released on the month itself, but they are always open to private booking requests.

Much appreciation to @burpple for the invite!

Taste: 4.5/5

The chocolates from Demochoco go so well with the whiskeys! Worth experiencing!

I thought I knew how to appreciate whisky (read: get wasted on it) until last nights whisky appreciation session at the Belljar. Unlike many other whisky appreciation sessions out there, The Belljar lets you try different labels instead of turning it into a product push.

Case in point, we had (from left to right) a very young, 7 year single malt Miyagikyo that was ridiculously spicy and burned like a Sumatran forest fire, a much more mellow and pleasant Balvenie 12 year Doublewood, a sensually smooth Glenfiddich 15 year, and a severely smoky Laphroaig 18 year.

More interestingly, the whiskies were perfectly paired up with chocolates from Demochoco. For example, the beige colored square of caramel chocolate on the left went hand in hand with the wild Miyagikyo, helping to smoothen out the edge of the Japanese whiskey.

The Belljar is one of the few (if not the only) place in Singapore where they're dead serious about their whisky, and they specialize in pairing food with whiskies. That's right, the food revolves around the whisky, not the other way around at the Belljar.

Many thanks to Andrew and Kahying for hosting us and educating us on whisky, and to Burpple for the invite!

It used to smell & taste all the same to me till today 😱🙊 Now a new appreciation to these aged classics & learning how to pair them with amazing handmade chocolates from @demochoco!
Thank you Andrew & Kahying, from The Belljar for sharing your insights & teaching us & @Burpple for inviting us!