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新加坡唯一高端双语杂志

当川菜遇上鸡尾酒Setting A High Bar

到大华银行大厦60楼的四川豆花饭庄,可一边吃饭喝鸡尾酒,一边欣赏城市美景。刚斥资百万新元装修的餐馆,在入口处新设了鸡尾酒酒吧川Chuan @ The Sixtieth,供应手工精酿鸡尾酒和啤酒。
号称为新加坡中餐馆中地点最高的鸡尾酒吧,川Chuan @ The Sixtieth给美酒配美食的用餐体验,带来新高度。
“川”字代表川水,鸡尾酒是一种饮料;“川”字的三笔画也代表着鸡尾酒的三种成分,即以朗姆酒、琴酒、龙舌兰、伏特加、威士忌、白兰地等烈酒或葡萄酒作为基酒,再配以果汁、蛋清、苦精等其他辅助材料,并加调味剂如糖水等混合调制。
这里的手工精酿鸡尾酒,由本地知名、经验丰富的调酒师钟岳翔设计。他选用新颖食材,彰显四川豆花饭庄的餐饮特色,如四川胡椒子、枸杞子、豆花、中国茶等等。这些鸡尾酒的组合如Dragon’s Breath,以伏特加加入四川辣椒及胡椒子、樱桃番茄、柠檬汁等;Silk Road是波本威士忌加四川豆花自制的豆奶、鲜橙汁等,口味独一无二。
酒吧的下酒小吃,别具风味,皆是独特的川菜滋味。蒜香牛柳粒、重庆辣子鸡、夫妻肺片等。不知如何配菜,不妨参考菜单上的建议,如喝着Silk Road时,配搭四川泡菜。


钟岳翔说:“吃着冷菜时,我喜欢喝琴酒;吃着炝黄瓜条时,我则建议喝Shiso Blossom,这是琴酒加黄瓜、柠檬,非常清凉。以鸡尾酒佐菜,放在主食前后都可以,我建议重口味配重口味,如夫妇肺片带有辣味,配喝带有柠檬酸味的Oriental Mist,天衣无缝。”
中餐馆开酒吧,不只是为了追赶饮食潮流,对四川豆花饭庄来说,也有另一层意义,象征餐馆的成长及改变。
创办于1996年的四川豆花饭庄,这些年来让新加坡人进一步认识川菜。作为中国八大菜系之一,川菜百菜百味,不只有麻辣,而以厚、重、广、浓、香著称。豆花饭庄作为先行者,逐渐把川菜做起来,且在不偏离传统口味的基础上适度调整,使之更符合本地人的饮食习惯。
今年正好是四川豆花饭庄成立第21年,掌管四川豆花饭庄的泛太平洋酒店集团执行董事黄玮玲说:“按西方传统,21岁生日相当于‘成人’,可以获得开启人生之门的钥匙。饭庄21岁了,现在可以‘喝酒’了。”
除了增设酒吧,翻新后的餐馆让人耳目一新。对比以前的设计,熟客的第一反应就是:更宽大了。
黄玮玲说:“新设计走简约路线,你看我们连桌布都不用,但少即是多,简化人生,才能从生命中收获更多。食客形形色色,有谈生意的商人、外国游客,带着孩子来吃饭的年轻妈妈,或一个人用餐的上班族,客似云来,大家边吃饭边欣赏辽阔的远方景色,心旷神怡,同时也有在家用餐的舒适及自在。”

Turning 21 is a milestone that marks one’s coming of age. So to celebrate its 21st anniversary, Si Chuan Dou Hua restaurant has undergone a revamp and added a new cocktail bar to its premises on Level 60 of UOB Plaza.
Touted as Singapore’s highest cocktail bar, Chuan @ The Sixtieth aims to take the dining experience to new heights, offering specially concocted cocktails that complement the menu. 
Wee Wei Ling, executive director of the Si Chuan Dou Hua chain, quips: “The 21st birthday marks one’s entry into adulthood. Si Chuan Dou Hua is 21 and can now legally ‘drink’.”
A lot of thought has gone into the name. The Chinese character “chuan” stands for “river” or “water”, which syncs with what a bar does — serving plenty of drinks. The three strokes that make up the character also represent the three components of a cocktail: the base liquor such as rum, gin, tequila, vodka, whiskey, brandy or grape wine; supplementary ingredients like fruit juice, egg white and angostura bitters; and flavourings like sugar syrup.
In keeping with the theme at Si Chuan Dou Hua, the bespoke cocktails here incorporate ingredients found on its menu, such as the Sichuan peppercorn, goji berry, soft beancurd and Chinese tea. For example, Dragon’s Breath is made with vodka, Sichuan peppercorn, cherry tomato and lemon juice, while the Silk Road is created using bourbon whiskey, homemade soy milk and orange juice. 
Drinks aside, the bar snacks have also been given a Sichuan spin. Items include stir-fried garlic beef, spicy Chongqing chicken and sliced beef and tripe in chilli sauce. The menu makes helpful pairing suggestions too, such as Sichuan pickled vegetables with the Silk Road cocktail.
The cocktails are designed by home-grown mixologist Anthony Zhong, who can be counted on to dish out good advice. 


“Cocktails can be taken either before or after the main course. I recommend pairing strongly flavored cocktails with dishes with stronger flavours. For example, the sliced beef and tripe in chilli sauce is a perfect match with the lemon-flavored Oriental Mist,” he says.
His personal favourite pairing? “I like to have gin with the cold dishes. The marinated chilled cucumber with dried chilli go well with Shiso Blossom, a refreshing cocktail made with gin, cucumber and lemon.” 
The bar is yet another bold step taken by the Chinese restaurant chain. Si Chuan Dou Hua has a reputation for innovation, such as serving novel dishes like puffer fish dim sum. 
It is also credited with helping to promote a better understanding of Sichuan cuisine among Singaporeans. One of China’s eight major cuisines, Sichuan food is not just spicy and tongue-numbing. It is also known for a diverse array of strong flavours and aromas. 
Si Chuan Dou Hua’s success lies in how it has managed to adapt Sichuan cuisine to local tastes while preserving its traditional flavours. The recent revamp follows the same philosophy. While the interiors appear bigger and brighter, the restaurant’s DNA remains intact. 
“The new design is more minimalist. See? We don't even use tablecloths here anymore. But less is more,” says Wee, who is also an executive director at the Pan Pacific Hotels Group. 
The clientele at the restaurant might be highly diverse — businessmen deep in deal-making, young mothers with kids in tow and salarymen dining alone. But she notes: “Inside the busy restaurant, everyone is relaxed as he or she admires panoramic views of the cityscape. There is that sense of ease and comfort that one has when dining at home.”

川Chuan @ The Sixtieth / Si Chuan Dou Hua
80 Raffles Place, #60-01 UOB Plaza 1
Singapore 048624     +65-65356006