Intimidated by this storied spirit? Take your first sip of quality Scotch at this classy new whisky bar that welcomes newcomers
My initial venture into the world of whisky was one mired in confusion and uncertainly. Speyside or Highland? Peated or unpeated? Blended or single malt? With such a boondoggling array of permutations, it’s no surprise that this storied spirit might seem slightly intimidating to get into. But fear not, for this new whisky bar in Tanjong Pagar is eager to be your entry point into the wonderful world of whisky.
Upon taking a quick peek at the menu, The Wall’s inclination to educate drinkers is apparent. The menu offers a simple flavour profile chart with recommendations of classic drams, as well as a map of Scotland’s main whisky areas. Delve deeper into the menu, and you’ll find a comprehensive collection of whiskies (organised by country) hailing from famed Scottish distilleries to newer names from Sweden and Taiwan. In addition to whisky, The Wall offers a selection of Japanese-styled sumiyaki (charcoal-grilled) dishes like the unconventional salted bean nachos with minced beef and grilled marinated puffer fish. Yes, that’s fugu, but it’s been expertly prepared in Japan so you don’t need to worry about its potent neurotoxins (case in point, I’m perfectly fine).
But, we can’t neglect to mention the decor in this bar – after all, drinking whisky is an all-encompassing experience. The bar’s most dominant feature is the raw brick wall facade that gives it its name. The soft light and dark wood add an air of mystery to the whole affair as well. Trust me, you’ll want to spend some time here taking it all in.
If you’re still a little flummoxed by all of The Wall’s offerings and just want to dive in, the easiest way to get a taste of the bar’s offerings is to go for the East Meets West Whisky Flight ($37). An additional $12 includes a sumiyaki pairing, perfect for drinkers who are a little peckish.
The flight begins with a classic Scottish offering, the Auchentoshan Three Wood – a slightly sweet whisky with fruity notes, its mellowness will make it a favourite among whisky novices. This whisky comes paired with the intensely savoury tebasaki chicken wings to balance the whisky’s sweetness.
The second whisky in the flight, the Swedish Mackmyra, is an oddity. Hailing from a country without a historical whisky heritage, the Mackmyra offers light, grassy notes with hints of cinnamon, coriander and salt. It’s an easy-drinking tipple that comes paired with chicken thigh topped with wasabi sauce for a potent kick.
The flight’s third whisky is when the flight begins to get a little bit intense. The Yamazaki Distiller’s Reserve is a rich, spicy whisky with floral notes. The paired homemade chicken ball matches the whisky with its rich sauce and crunchy bits of chicken cartilage. While the final whisky in the flight, the Kavalan Single Malt from Taiwan, serves almost as a dessert with its notes of tropical fruits and vanilla and comes paired with chicken thigh and leeks.
With its vast collection of whiskies, and ethos that welcomes newcomers into the fold, The Wall serves both as an entry point for novice drinker and connoisseur alike. So really, intimidation is no longer an excuse not to take your first step into appreciation of this fine spirit.
The Wall, 76 Tanjong Pagar Road. p. 6225 7988.
