Following its recent accolade as #36 in World’s 50 Best Bars 2021, MO BAR at Mandarin Oriental, Singapore introduces its newest creative cocktail menu, with a completely new design approach for Volume Four.
For this new menu, MO BAR continues with the nomadic journey throughout the Asia Pacific trend and the cocktails will not disappoint you. For the preview of the menu, some media were invited to taste the cocktails in the menu, but to also build the menu. Yes… to build it! A great way to introduce the new design, going away from its original booklet format. The designer has gone a whole new direction creating a award-winning worthy design for the Volume Four. With a unique new presentation, the Volume Four menu is fashioned in a sphere-shaped style, taking guests to new destinations with an illustrated 3D globe that introduces the collection of cocktails. The attention to detail at every facet creates a transportive effect, with whimsical designs and components to indicate the style, strength, and country of inspiration for each drink. Don’t worry, as a guest, you will have it already made to choose the cocktail of your liking.
The first several non-alcoholic drinks, designed as part of an inclusive and memorable drinking experience, are also presented with an add-on spirit available upon request. Starting the journey by foot at familiar locations while relishing the natural spoils from nature, the Lakeside from Sri Lanka, is a Kombucha based beverage with fragrant lemongrass and spices served in a ceramic mug (SG$14/24 with rum). Hiking up a mountain range in Taiwan opens a magnificent scenery with Formosan, a rich mix of coffee and coconut cream served hot and cold on a coaster made from recycled grounded coffee beans (SG$16/26 with whiskey). Treat yourself to Ube from the Philippines, a soothing medley of purple yam, jackfruit and ice cream as you bolster confidence to set off on your new adventure (SG$16/26 with whisky).
Celebrate life for its beauty and diversity of cultures with highlights from the rest of the menu including Holi, bringing a dazzling display with gin, buttermilk and spices inspired by India’s festival of colours (SG$24), and Afterglow, an infusion of gin, ginger and melted candy floss detailing the hues from the best sunset spots from Indonesia (SG$27). Explore the rich hawker culture of Singapore with the smoky Satay by the Bay, blending flavours of gin, bitters and satay, borrowing hints from the Southeast Asian dish of seasoned and skewered meat dipped in peanut sauce (SG$25). From South Korea comes the harmonious rice paper rum cocktail, Full Moon, perfectly matching the sweetness of Asian pear with hints of refreshing wheatgrass (SGD 26). As you reminisce the beautiful moments of life’s journey with loved ones, sip on Nostalgia, a decadent mix of cognac, banana and caramel inspired by local Vietnamese produce (SG$7).
An upgraded food menu at MoBar for the new Volume IV drinks menu launch
A selection of bar snacks, more extensive specialities and sandwiches accompany the cocktails. While favourites remain on the menu such as the locally-inspired Singdog comprised of charred chicken sausage, achar, sambal mayo, scallions and dry shrimp (SG$24), Laksa with lobster, rice vermicelli and coconut broth (SG$28) and the indulgent Gyu Katsu Sando with breaded beef tenderloin and bulldog sauce (SG$34), new additions include Truffle Cheese Naan with mozzarella and fragrant truffle paste (SGD 18), Tuna Tataki Somen with seaweed, radish, soya dressing and garlic chips (SG$22), and Royal Indian Tandoori Selection with chicken, lamb, prawns fish and garlic naan (SG$42). For vegetarian dishes, guests may opt for the Charcoal Puff (SG$16) with potato, edamame, cheese and mint chutney, Rice Rolls featuring vegetables in Vietnamese rice paper with sweet chilli sauce (SG$16) and, Tater Tots with curry mayo (SG$16).