{"id":25776,"date":"2014-04-29T08:15:00","date_gmt":"2014-04-29T00:15:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=25776"},"modified":"2014-04-30T12:34:28","modified_gmt":"2014-04-30T04:34:28","slug":"laiglon-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/04\/29\/laiglon-singapore\/","title":{"rendered":"L’Aiglon, Neil Road"},"content":{"rendered":"

\"Bar
\nFrench owner Pierre-Emmanuel Plassart<\/strong>, who used to be a director in Los Angeles, wore a Napoleon costume for a masquerade party when he was a little boy, and for the next 6 months, he refused to get out of it, earning him the nickname Little Napoleon, or en\u00a0fran\u00e7ais<\/em>, L’Aiglon.<\/p>\n

The tenacity of the Little Emperor continues into his adulthood; he’s a perfectionist. Everything, syrups, sauces, dips, is made from scratch; all furniture hand-crafted in France.<\/strong>\u00a0Don’t scratch the bar counter, which is made from wood in a French castle<\/strong>–seriously awesome! I imagine the wood has seen many Red Weddings<\/a>.<\/p>\n

\"Bar
\nPassion (foreground) & Wolf’s Peach Illusion (Background)<\/em><\/p>\n

Louis Tan<\/strong>, head bartender, formerly from Horse’s Mouth Bar, won the qualifying round for the Diageo Reserve World Class 2013. Besides the classic cocktails, he serves 8 signature cocktails and recommends\u00a0Wolf’s Peach Illusion<\/strong> ($24). Seems like there are many ingredients in this cocktail but it remains complex, and not confusing: the sweetness of lychee liqueur is balanced with the tartness of pineapple, and this sweet tartness mellows to a cherry tomato aroma with a hint of basil. Gin, as a base, is always palpable\u00a0but complementary. Quite a win.<\/p>\n

<\/p>\n

\"l'aiglon
\n(Photo credit: L’Aiglon facebook<\/a>)<\/p>\n

Creeping Vines<\/strong> (gin, vineflower liqueur, fresh lemon juice, homemade wine syrup, basil leaf, $22) isn’t as complex as Wolf’s Peach Illusion but it is more refreshing, a great perk-me-up after work. I also strongly recommend\u00a0Asian Sensation<\/strong> ($90 serves 5), which comes in a Chinese teapot with fuming dry ice, and Chinese teacups. Huccalily says, it is alcoholic chrysanthemum tea, with a nice finish of cinnamon. Warning: the cocktails are deceivingly easy to drink because they are balanced and delicious, but they are strong.<\/em><\/p>\n

Besides cocktails, there is a great selection of spirits, wines and champagnes<\/strong>. (Of course, the owner is French.) For champagne, try\u00a0J.M. Labruyere<\/strong> ($24 glass\/ $110 bottle), which produces only 60,000 bottles a year.<\/p>\n

\"L'aiglon
\nThe\u00a0bar snacks<\/strong>–all cooked and made\u00a0in-house, even the dips–are\u00a0as\u00a0fantastic as the cocktails. The menu is inspired by Pierre’s travels around the world: you’ll see Asian, and\u00a0North and\u00a0South American influences. My favorite is\u00a0crab cakes with curry salsa<\/strong> ($14), crust so crispy you can hear the crunch in your head, and shredded crab, not finely minced, that gives a great texture.<\/p>\n

\"L'aiglon
\nHuccalily’s favorite is\u00a0Obsiblue tartare with ginger flower and lime caviar\u00a0<\/strong>($18, above), served in kueh pie tee<\/em> cups. It’s similar to South American ceviche, fresh raw shrimps that are refreshingly flavored, not at all slimy. My other recommendation is\u00a0Gent’s chicken samosa<\/strong> ($12, below), that is rolled\u00a0like a love letter<\/a>. All food come hot, which is how mama says you should eat your food.<\/p>\n

\"L'aiglon<\/p>\n

Too early to make a call, but Huccalily and I think L’Aiglon may be the Bar of the Year<\/strong>. From cocktails to food, everything is perfect.<\/p>\n

L’Aiglon Singapore<\/strong><\/a><\/h1>\n

69 Neil Road Singapore 088899
\nT: 6220 0369
\nfacebook<\/a>
\nRating: 3.500\/5 stars<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

ps: Thanks Vera and Pierre for the hospitality.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Too early to make a call, but L’Aiglon may be the Bar of the Year. From cocktails to food, everything is perfect.<\/p>","protected":false},"author":263488,"featured_media":26271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Bar of the Year. 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