Basilico Bar Singapore review: Being appreciative of Italian spirits and drinking traditions? Then the following waterhole and dining venue will most likely be especially interesting to you! A new, dedicated bar has been added to the award-winning Italian dining destination that is something of an “institution” in Singapore (and the same, to a large extent, also goes for the five-star hotel housing it): Basilico! And such a bar concept, in support of authentic Italian cuisine, forms a pairing that is attractive to explore for sure!
As this coverage is also Happy Hour Asia’s first visit to the well-known hotel since its rebranding to Conrad Singapore Orchard (formerly The Regent Singapore), it is gratifying to see that the hotel has pretty much been kept intact. Great care has been taken when it comes to preserving its original interiors with the skylit atrium and the various dining outlets.
Bartender Jean Yeh, Basilico Bar, Singapore
The atrium-facing front to level 2’s Basilico restaurant looks very familiar, and inside there are the three open kitchens, and the distinguishable wide, 360-degree chandelier at its centre above the centre island’s ‘raw bar’ food spread (and with a second even larger circle chandelier shaped by crystal glass rod prisms adorning the entrance to the atrium’s lifts).
Following the recent refurbishment Basilico Bar has been introduced, with its own corner room within Basilico (which have several zones including alfresco-style dining at the pool terrace) and is placed at the front, to the left of the entrance and flanked by one of the two glass-walled wine cellar rooms. At the same time, it forms a corner of the atrium so guests can look out, and up, at the magnificent hotel atrium (offering natural daylight and illuminated in warm yellow light in the evenings) and its stealthy capsule-shaped glass elevators moving up and down at its centre.
The bar interior is completely in unison with the rest of the atrium’s timeless interiors – and understandably so, given such hotel- and architectural heritage this represents. The bar is decked out with a mint green wall-to-wall carpet accented by small beige squares, robust wooden armchairs with wine red leather, as well as orange-brown leather sofas – and secluded by a colourful patterned partition. The actual bar is made with green-veined marble and brown, wooden pillars along its front, with a row of leather bar stools facing the bartenders. In the bar, a bespoke crystal cocktail carafe stands ready to do its part in the delicate mixing procedures.
Artichoke Spritz: “earthy and fruity with a hint of bitterness”
At first it may appear that interior materials used feel somewhat dated. But, looking closely, this hotel, with the unique and world-renowned atrium architecture (by John Portman), offers a timelessness that forms a discerning contrast to Singapore’s otherwise mostly hyper-modern settings – which also fits well with timeless old-world Italian quality and sophistication.
Now, the arrival of a bar as an addition to such an excellent and well-recognised restaurant in Singapore, and with a focus on all things Italian, naturally also sets the expectations high. And not only that: it’s a game-changer in terms of being able to have a veritable and outright Italian dining and drinking experience, which will hopefully make Basilico Bar just as sought-after as the restaurant! So, let’s see how that can come about by sharing this “teaser” as well as insights into what the bar has on offer.
The Basilico bar and restaurant combo enables to fully immerse oneself in the Italian traditions at their core – be it an exclusive visit to the bar, or an entire dining experience (where also the bar serves a menu of ‘Assaggini’: small, shareable plates of Italian food.) Representing the undisputed land of pre- and post-dinner drinks it is positioned as ‘Singapore’s first vermouth-focused bar’. And, if not before, it becomes clear here that Italy is the country of origin for most of the famous aperitivo spirits. And Basilico Bar boasts a meticulously curated selection of Vermouths and Grappa brandy.
There is a lot to explore on the shelves and with fascinating bottles and spirits (mainly focused on Italian brands) and some stunning label design! The visit on a weekday also means less guests and more time to chat with the bartender, here Taiwanese-born Jean Yeh – to get any detailed insights and where our dialogue wanders to topics like bar music and bartender industry trends.
So, what is on offer here in terms of aperitivo (or aperitif) – the pre-dinner drink ingrained into the veins of Italian culture!? The aperitivo’s low alcohol content is today much sought-after, making it immensely popular.
Cheese and cake options, Basilico Bar
As for Amaro (bitter-sweet herbal liqueur) is its mainly a digestive (digestif) but also enjoyed as an aperitivo. This bar lists no less than two full pages in the menu with aperitif and amaro drinks, including but not limited to Amaro Lucano, Amaro Montenegro, Amaro Nonino, and so on… (the variety of amari from Italy is unmatched by any other contry) Campari, and the aperitif with the now increasingly popular ingredient rhubarb: Aperol.
As expected from its focus, Basilico Bar presents a comprehensive selection of Vermouths: Secoo, Bianco and Rosso types, with intriguing brands like Silvio Carta Servito Bianco or Del Professore Di Torino Classico!
For the debut menu Head Bartender Oliver Jaime Garcia has come up with eight craft cocktails – each a “vibrant ode to Italy’s authentic flavours.” The choice falls on ‘Martini Ghiacciato’, a herbaceous, frozen gin martini layered with complex flavours that unfold with the temperature. It is made with the Tuscany-based Sabatini gin, Mulassano Extra Dry and basil oil. Delving into details; Mulassano Vermouth Extra Dry (one of those spirits which as an amazing-looking label) was bottled exclusively for the caffe in Turin that goes by the same name, and presents notes of bitter orange, pine needles and heady herbs. The complexity of this martini indeed evolves, as its icy temperature slowly eases.
The Negroni (which became popular back in the 1950s) is of course another classic aperitivo, where we guests can have it done according to our preferences for the choice of gin and vermouth. Apart from the classic version, the menu also offers: ‘Claypot Rested Negroni’ (gin; Mancino rosso; Rinomato Scuro; Fernet-Branca, an Amaro from 1845 in Milan!) and White Negroni (Italicus liqueur; Engine Organic, a London gin from northwestern Italy; Mulassano Bianco).
Basilico, Conrad Singapore Orchard
As a second aperitivo this evening ‘Artichoke Spritz’ is appealing; serving as a well-rounded alternative to the classic Aperol Spritz, being “earthy and fruity with a hint of bitterness”, from the ingredients Cynar amaro (made using 13 herbs and botanicals), Aperol, and prosecco. This gives the wine glass cocktail a lower red layer, and a yellow one on top. Very refreshing and a great savoury kick!
Some snacks, Assaggini, to go with it can be for example: Focaccia Pugliese (Pachino Tomato, Taggiasca Olives); Guanciotti Di Maiale, Peperone Crusco, Piselli (Salted Cod in Beer and Squid Ink ”Pastella”, Salsa Verde); and Frittelle Di Merluzzo (Salted Codfish, Beer and Squid Ink Pastella, Salsa Verde.)
For post-dinner, digestive drinks, Basilico Bar also offers grappa and Eau De Vie fruit brandy with 12 brands on the menu, for instance Grappa di Amarone, Sartori, Veneto; or Nardini Grappa Bianca.
And from among the signatures these can be highlighted: ‘Limoncellito’ – “A clarified limoncello sour with the perfect blend of sweet and citrus, textured like a cheesecake” (Limoncello D’Oro, Mancino Ambrato, Fresh Lemons); ‘Caffé Freddo’ – “Light, savoury and refreshing, an alternative to your typical espresso martini” (Lemon Grappa, Bomba Carta, Cocchi Dry, Coffee, Lemon Tincture); and ‘Grappa Harvest’ – “A sophisticated, refreshing Spritz-style quencher with low alcohol, perfect as an aperitif” (Red Grape Grappa, Ketel One, Mancino Secco). Who would not want any of those at the end of an Italian dinner!?
And on the topic of lower alcohol level, there is the ‘Zero Proof Cocktails’ on the menu, from the Lyre’s brand: Non-basilissimo (Lyre’s Dry, citrus, fresh basil) and Aguavitto (guava, cranberry, citrus, sparkling water.) Lyre’s spirits are made to taste just like the classics they pay homage to, using the finest all natural essences, extracts and distillates from the four corners of the globe. At Basilico Bar these spirits are in fine – Italian – company with many of the most well-known and best spirits the world has to offer.
See also: Basilico, Singapore restaurant’s 15th anniversary celebrated with bar debut
Basilico, Conrad Singapore Orchard
