Recently, our livers have been sending us messages – just in time for Dry January! But with gatherings still coming up, we’re not willing to compromise on the food. Fortunately, whether you’re looking for:

• A-La-Carte Options
• Pairing Menus

These restaurants have some of the most delicious non-alcoholic options.

*Hero Image L-R: Esora’s Tea Pairing (styled shot); Born’s Coffee Husk from their non-alcoholic pairing; Cloudstreet’s Temperance Pairing (lifestyle shot)

A-LA-CARTE OPTIONS

When you’re looking for a delicious and versatile little something to accompany your meal while you drink, chat and laugh with your friends

Birds Of A Feather

A cavernous space where pockets of space are seamlessly partitioned through mindful design, offering both intimate spots and open lounge-y areas – Birds of A Feather is undoubtedly a perfect spot for celebratory occasions! The food and drink are as creative and thoughtful as the interiors; naturally, just as the alcoholic drinks list has a variety of fun choices, so has the non-alcoholic list with smoothies, juices, teas and coffees. The mocktails will also please – though we confess that what we’re eyeing is really the Lunar New Year special: the Pineapple Tart Mocktail, a delightful nod to the much-loved snack. Pineapple juice, ginger beer and soda offer a fruity refreshing fizz while rich butterscotch sauce brings a fragrant buttery tone, enhanced by a hint of cinnamon and vanilla.

The Pineapple Tart Mocktail is available for dine-in only at $17++ from 20 Jan to 9 Feb.

L-R: Birds Of A Feather’s Pineapple Tart Mocktail; Fat Cow’s Custom Blend Tea (lifestyle shot)

Fat Cow

A must-try for tea lovers are Fat Cow’s fragrant blends of tea that are served only by the restaurant. An extension of a range of beverages exclusive to Fat Cow – such as the Fat Cow sake, the three Fat Cow Custom Blend Teas were specially created for the restaurant: different types of tea serve as the base, so there’s a style for every palate and every purpose.

White tea is the base for the Fat Cow Original; blended with bitter orange and other natural botanicals, it is a kiss of floral and citrus flavours with a subtle touch of fresh fruit. The Roku’s blend of green tea with juniper berries, cardamom, lemon peel, coriander and black pepper offers a herbaceous flavour profile with a lightly spicy undertone that teases the palate while the Yuzu-Orange Pu’erh is a bold siren song of chocolate and citrus.

The teas are available at $6.50++ in Fat Cow

Shisen Hanten by Chen Kentaro

The Michelin one-starred restaurant was relaunched late last year, receiving applause and plaudits for their refinement and elevation of an already unique dining experience. The story of their Chūka Szechwan Ryori (中華四川料理), a form of Szechwan cuisine adapted to Japanese tastes, is the story of Shisen Hanten and its founder Chen Kenmin. Shisen Hanten by Chen Kentaro is a testament of dedication to a family legacy; a vision that evolves the traditions, and seamlessly connects the culinary traditions of China, Japan and Singapore – bridging the past and present. Their drinks menu is as mindfully cared for; there is coffee, water and a curated selection of truly astonishing teas, including Da Hong Pao from the Wuyi Mountains of Fujian, and a 2001 Gong Ting Pu Er from Yunnan. What’s really caught our palates though – much to our own surprise! – is their Homemade Ginger Ale. Made with the zesty essence of real ginger and housemade popping pearls, it’s refreshing, sweet and spicy; it’s perfect with the sweet-spicy-savoury flavours of their dishes.

The Homemade Ginger Ale Is available at $10++ for dine-in only

L-R: Shisen Hanten by Chen Kentaro’s Homemade Ginger Ale; The Marmalade Pantry’s Citrus and Cinnamon NON wine alternative

The Marmalade Pantry

This beloved homegrown bistro celebrated its 25th birthday last year with an exciting menu revamp that included the drinks menu. They do serve wine and cocktails, but for teetotallers, it’s also a treasure trove of fruit juices, smoothies made lighter with Greek yoghurt, and indulgent shakes. But what made our eyes light up was the inclusion of NON – a non-alcoholic wine alternative that can be enjoyed any time of the day. We love the NON Citrus & Cinnamon: bright and balanced, with notes of zesty citrus and warm spices – like a summer’s day spent sipping cold orange juice in a spice plantation.

The Citrus & Cinnamon is available for dine-in only at $13++ per glass and $45++ per bottle

PAIRING MENUS

When you’re ready for a more in-depth exploration of the nuances in non-alcoholic drinks and the new horizons they can bring to your flavour landscape

Born

The inaugural restaurant of Zor Tan, Born is an expression of his culinary insights – harvested from memories and experiences, inspirations and ideals, and a deep repository of hard-won understanding of taste and textures – all distilled onto a plate with a style that marries elegant French gastronomy with a profound knowledge of Chinese ingredients and flavours. The drinks programme is similarly discerning. Offering both an alcoholic and non-alcoholic pairing menu, these are carefully curated to bring out the nuances of each dish as well as the overall experience. The non-alcoholic pairing menu features premium teas, house ferments and distillations; and is frequently updated.

The non-alcoholic pairing is available at $98++ for a 5-glass pairing, and $118++ for a 6-glass pairing

L-R: Born’s tea service (lifestyle shot) ; Cloudstreet Temperance Pairing (lifestyle shot)

Cloudstreet

The Michelin two-starred restaurant is founder and chef-owner Rishi Naleendra’s compelling personal journey, refined into one F&B concept. He considers it an extension of his home and personally attends to every detail – from the food to the service and from the interiors to the music. The front of house is headed by his wife, Manuela Toniolo. In charge of drinks is Beverage Director Benjamin Hasko whose programmes include a non-alcoholic pairing very lyrically referred to as the temperance pairing. It offers a curated selection of concoctions distilled from fruits, teas, herbs and spices so that they offer a similar complexity to wines.

The temperance pairing is available at $168++ per guest

Esora

Nature in all its glory is honoured in modern Japanese kappo restaurant Esora – which means ‘Painting in the Sky’. The kisetsukan-led cuisine by Chef Takeshi Araki is inspired by nature and the organic beauty and purity of the finest seasonal produce; each plate an expression of shun, capturing the moment when nature reveals its finest gifts and the beauty of the season. Seamless synchronicity between kitchen and service, and the contemplative interiors create a tranquil realm for enjoying this culinary artistry. Their tea pairing programme was created in part to extend that sense of peace into the dining experience; in Japan, drinking of tea symbolises calmness and spiritual rejuvenation. Each dish is paired with the tea that enhances its flavours: it acts to balance the dishes, to cut through fattiness, or sometimes even adds a different layer to the flavours; elevating the overall dining enjoyment. 

The tea pairing is available at $78++ for 5 teas and $98++ for 8 teas

ADDRESSES

Birds of A Feather: 115 Amoy St, #01-01, Singapore 069935

Born: 1 Neil Rd, Singapore 088804

Cloudstreet: 84 Amoy St, Singapore 069903

Esora: 5 Mohamed Sultan Rd, Singapore 238964

Fat Cow: Camden Medical Centre, #01-01/02, Singapore 248649

Shisen Hanten by Chen Kentaro: Hilton Singapore Orchard, Level 35, Singapore 238867

The Marmalade Pantry: Multiple locations including Oasia Hotel Downtown, #01-01, Singapore 079333