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Trust @Burpple's product engineer @sidhartha91 to spot a new F&B establishment within the first day of its opening. Once I heard about it from him, I made sure I paid "Southpaw Bar & Sushi" a visit pronto.
A dinner-only place, the $98++ omakase dinner ($68++ and $138++ options are also available) was my choice. For the first course, it was a gigantic oyster of the Canadian Rock variety. When offered by the owner Roy, I couldn't resist the unique 2-step whisky pairing of it with "The Ten #3 Light Highland".
This is how it went: I first took a sip from my glass of the Clyneish distilled whisky - it was selected by Roy (who's got more than a decade's experience in whisky and cigars) for its flowery, briny notes to complement the shellfish. The pale golden liquid (it has no extra colouring added) got my palate warmed up to better enjoy the lusciously creamy oyster which by the way, was so huge, it had to be sliced in half for eating. After both plump pieces had slipped down my throat, most of the remaining whisky was poured into the empty half-shell for me to slowly savour. Such delicious fun!
You might be wondering why the name "Southpaw". Well, Roy explained he didn't want something obviously Japanese as they aren't a classic or traditional sushi restaurant since they offer whisky to pair (but he does stock sake for the traditionalists though). Instead, he wanted something unexpected with a positive slant. Thus the name, because in the sport of boxing, a left-handed boxer would take on a "southpaw" stance, which is believed to give strategic advantage.
It was a real pleasure chatting with both him and Leading Chef @kennykwkhoo, an industry veteran with more than seventeen years of experience at Nogawa and Tatsuya, last night.
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