Potato Head Singapore and 2am:dessertbar Team Up for a Collaborative Menu
Creative minds think alike. So when Potato Head’s head bartender Gavin Teravasan and his team collaborated with 2am:dessertbar’s Janice Wong, the result was an inspired cocktail-and-dessert pairing menu featuring their signature pastries and new cocktail offerings designed for the sweet-toothed.
“We wanted to explore other angles of what cocktail pairings could bring,” explained Wong at the media launch. Thus, she worked closely with Teravasan to select the cocktails that would complement her artisanal sweets. What they have chosen are an homage to the classics, but injected with tropical elements using the freshest ingredients.
Chocolate lovers will be able to indulge in what they enjoy the most with the Chocolate H20 pairing; it showcases Wong’s decadent dessert of chocolate water mousse, salted caramel and burnt caramel parfait, then punctuated with zesty notes from the yuzu sorbet and yuzu calamansi sauce.
Its well-rounded flavours are the perfect match for the potent and slightly smoky Bartender, mixed with Lustau Fino Sherry, Del Maguey Mezcal Vida, Cucielo Rosso Red Vermouth, Luxardo Maraschino liqueur and house-made grapefruit brine.
A more delicate option is the Cassis plum, comprising a thin shell stuffed with yoghurt elderflower foam and various textures of plum liqueur. This is elevated with the sweet and indulgent Red Velvet, a combination of Reyka Vodka, Giffard Crème de Pêche Liqueur, raspberry syrup and balanced with fresh lemon juice and yuzu syrup.
(Related: Singapore's Cocktail Haven Jigger & Pony Is The Best Bar In Asia)
Just for this collaboration, Wong has created the exclusive 6 Tastes dessert. It’s an umami-packed creation featuring miso caramel mousse, banana cheesecake ice cream, mustard crumble, mustard gel and smoked cheese foam. Its sweet and savoury notes pair especially well with the fruitier Melon Mode, made with Plantation Original Dark Rum, Cucielo Blanco, Aperol, fresh watermelon juice, fresh lemon juice, simple syrup and garnished with mint leaves.
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