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Mona Lounge’s latest menu is a derivative mix of comfort Cantonese and Singaporean dishes. The cocktails are sectioned into courses of Drinks, Mains and Desserts, playing to Head Bartender Edwin’s forte in crafting culinary cocktails.
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This drink belongs to the category of Mains, and is an encapsulation of Char Siu Rice, complete with a slice of roasted pork and the staple chili sauce. It tastes a lot like the sauce used poured over your char siew rice, with Remy Martin VSOP, with calamansi juice to cut through its weight. While most flavours of char siew and it's sauce can be recreated in the drink, the fats was deliberately left out, and served separately as the roast pork. It can then can paired with the drink to add that dimension.

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