Tipsy-Turvy

Offiial Tumblr of Michael Cheang's Tipsy-Turvy column in Star2, The Star, Malaysia. Turn a bum deal into a rum deal. Don't worry, drink whisky. If you're feeling randy, have a brandy. Have no fear, chug a beer. Feeling the pain? Drink champagne.

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Monkey Shoulder really knows how to throw a party, and the recent #RewriteTheNight party at Factory19, PJ, was no exception. There was mini golf, giant jenga games, a dance floor, a record playing stall, a slushie machine, and Monkey Shoulder drinks. LOTS of Monkey Shoulder drinks. The boys from Jann @boonleongho and @dwin.ng were there to dish out cocktails. Regional Monkey Shoulder brand ambassador @bksaurus was also there to do a quick cocktail workshop. There was a coffee cocktail, a slushie cocktail, but I was content with Monkey Shoulder highballs. All night long lol. All in all, a fun event. Here’s to more Monkeying around in the future! #monkeyshoulder #whisky #scotch #blendedmalt #monkeyshouldersea #mytipsyturvy #tipsyturvywhisky https://www.instagram.com/p/CqdIoWJpYH4/?igshid=NGJjMDIxMWI=

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Every once in a while you get to go to an event where the star isn’t just the product that is being launched, but the entire event is just as memorable as well. So it was with the recent Ki No Bi event I went for af Sushi Taka, St Regis Kl, where we got to try the Ki No Bi G Edition gin, and enjoyed a most delicious, sumptious, delectable omakase sushi meal paired with Ki No Bi gin cocktails. Ki No Bi’s @marcysakuma was there to talk us through the Ki No Bi gins - the highlight of which was the G Edition, which is aged in ex-Henry Giraud champagne casks. What a gin it is too. Fragrant, floral, fruity and bright, it has a nose you could sniff all night long. But at one point you need to taste the gin to and wow. On the palate, that effervescent bright floral note strikes you up front, with more balanced juniper, white wine, floral notes coming mid-palate, finishing with a lovely streak of bright fruit notes and lingering juniper. I live the fact that unlike many aged gins, the cask doesn’t completely overpower the base Ki No Bi notes, allowing for a more balanced spirit that you can just sip on its own all night long. Oh, and the dinner was fabulous as well. The uni sushi was perfect, the sweet shrimp was creamy and decadent, the Drunk Crab was so sweet and succulent, the Firefly Squid Smoke was superb… you get the point. The combo of great gin and great food really made this one of the more memorable events of 2033 so far. Whee! #gin #ginlovers #kinobi #kinobigin #mytipsyturvy #tipsyturvygin #sushi #sushitaka #stregiskl (at Taka by Saito Sushi, St Regis) https://www.instagram.com/p/CqaXoIEJ8P-/?igshid=NGJjMDIxMWI=

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A new menu by one of Malaysia’s best bars is always worth trying, so I was quite psyched about Bar Trigona’s latest menu, called Foraged Malaysia. The drinks are based on flavours and ingredients from four different regions in Malaysia - Peninsula, Islands, Sabah, and Sarawak. So, what you’ll get are drinks that have some very familiar names and flavours, from laksa to bah kut teh, teh tarik to limau ais, pandan to coconut… you get the idea. Have yet to try them all (with a price range of RM60-RM70, it’s a little tough on my wallet), but did manage a taste of two drinks last week. Got to taste the Salt And Pepper from the Sarawak menu, which is meant to showcase the “evergreen combination of salt & pepper”. But at its core is a pretty tasty Gibson that has cucumber and oolong flavours alongside Sarawakian black pepper and homegrown caviar. Goes really well with its pickled garnish I have to say. The Teh Tarik from the Sabah menu was the one I ordered having heard good things about it. Made with Michter’s Rye Whiskey, local tea, sweetened with monkfruit, and with Chantilly Cream and Cassia dust, it’s an eclectic mix of ingredients that somehow comes together to make for a drink that tastes like, well, teh tarik with ice. While the drink itself is pretty good (using rye does add a bit more spiced whiskey notes to it), to be honest, if I wanted teh tarik with ice, I’d order an actual teh tarik with ice, not a RM60 cocktail that tastes exactly like a teh tarik with ice. (There’s also a RM50 zero proof version,BTW.) Am still pretty curious about the rest of the drinks though (there are 20 drinks in total, including zero proof versions of 4 cocktails). But at the rate I’m going, they’ll probably launch another new menu by the time I get to finishing this one LOL. #cocktails #klcocktailbar #bartrigona #cocktailmenu #tipsyturvycocktails #tipsyturvybars #mytipsyturvy (at Bar Trigona) https://www.instagram.com/p/CqNXj5-pbn9/?igshid=NGJjMDIxMWI=

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Last Wednesday was really a day of grain whiskies. Also got to try the Johnnie Walker Blue Label Ghost And Rare Port Dundas blend at a special tasting at Bá by 61M. The Ghost And Rare series puts the focus on rare whiskies from closed distilleries, and this time around it’s Port Dundas, a grain distillery that closed in 2010 after being in operation for over a century. At one point it was even the largest grain distillery in Scotland. However, since it’s Blue Label after all, this expression is still a blended Scotch, so there’s some malt in there too. It’s just that unlike the other Ghost And Rares, the proportion of the grain whisky from Port Dundas is higher than the malts. There’s also whisky from fellow ghost grain distillery Cambus, as well as Brora and five other malts. Now, Blue Label has always been an excellent blend, and their Ghost & Rares are quite the treat. The Port Dundas is no exception. We tasted this side by side with two other Ghost & Rare malt-forward blends (Glenury Royal and Pittyvaich) and the contrast was quite distinct. The Port Dundas is not as rich in texture as the other two, but what it lacks in mouthfeel it makes up for with a sweeter, grassy nose and entry that has an undertone of that mustiness that some very old whiskies tend to have. There’s a creamy woody note amidst the vanilla and toffee notes on the palate, but there’s also some fruity spiced notes that end with a hint of old smoke, suppsoedly from the Brora that’s in it. As expected of a Blue Label, this is an excellent dram that has the distinction of being quite different from the other Ghost & Rares. Well worth a try. #whisky #scotch #blendedwhisky #johnniewalker #bluelabel #ghostandrare #portdundas #grainwhisky #mytipsyturvy #tipsyturvywhisky (at Kazu KL) https://www.instagram.com/p/CqLBjcmJjMt/?igshid=NGJjMDIxMWI=

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Launched in 2012, Bruichladdich Distillery’s Black Art series has produced some of the most intriguing expressions from the distillery yet. The whole idea of the series is the complete opposite of what Bruichladdich is well-known for – its transparency. Unlike the other official bottling, where Bruichladdich tells you everything about what is in the bottle, from the barley they use to how peated it is, the Black Art series is completely shrouded in secrecy. In fact, supposedly only its Head Distiller, Adam Hannett, knows the recipe to Black Art 10 the latest in the series. We recently got to try the Black Art 10 at an event at Anjo (@anjo.kl), along with a pairing of some of Bruichladdich’s more unique whiskies along with Anjo’s bites. Now, the only things we know about the Black Art 10 is that it is unpeated, has an age statement of 29 years, and is made up of whiskies from 1993. It was created using casks that were produced by Bruichladdich before its so-called ‘renaissance’, in which it was rebuilt, refurbished, and reborn on 2001 after being closed for seven years. Since we don’t know anything else about the whisky, let’s move on to the tasting notes! On the nose, lots of bright fruity and sweet sherry notes, but not Oloroso or PX, more like… amontillado. Also hints of nuttiness and barley, and a little bubblegum On the palate, more of that lovely sweet sherry note, with a flash of honey, biscuity, with some vanilla and chocolates, ending with a medium length with musky sherry and a little metallic tinge of ginger. As far as Bruichladdich whiskies go, this is definitely one worth trying, with that extra secrecy adding some mystery and intrigue to the expression, making you want to rally analyse it more. #whisky #whiskey, #Mytipsyturvy #tipsyturvywhisky #bruichladdich #scotch #islaywhisky #singlemalt #bruichladdichblackart (at ANJO) https://www.instagram.com/p/CqC0VbUJ4rh/?igshid=NGJjMDIxMWI=

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Last Wednesday saw the launch of the new Royal Salute 21 Year Old Blended Grain whisky at Grand Imperial Restaurant @ The Club. The whisky was paired with a quite splendid spread of food created through a collaboration between Grand Imperial and Eat & Cook (@eatandcook.asia). The lobster dishes were especially stunning, and I really liked the opening course of various small bites and also the asparagus as well. As for the whisky, this was quite an interesting one because you don’t really see a lot of blended grains around, let alone a 21YO. Royal Salute previously came out with the stunning Snow Polo blended grain limited edition, and it’s really nice to see an official core bottling this time around. The whisky itself is pretty good. On the nose you get a whiff of the typical light grassiness you usually get with aged grain whiskies, but then the oak comes though a bit more with toffee and caramel as well. On the palate, I got more of those toffee notes, but with a dash of honey and fruit, and finishing with a lovely bouquet of apricots, floral and honeyed notes. We got to try it side by side with the Royal Salute 21YO The Malts Blend Blended Malt and I have to say, the contrast between the more full bodied malts blend vs the lighter but fruity/grassy blended grain was quite interesting to note. The Blended Grain also goes really really well with the food that was served, more so than the other blends, I have to say. The whisky also comes in a transparent flagon, which is also unique within the Royal Salute range, which typically bottles in ceramic flagons. All in all, this is one of my favourite new releases from Royal Salute in recent years, right up there next to the Malts Blend. Let’s hope we see more grain whiskies in the market soon! #whisky #whiskey #scotch #grainwhisky #blendedgrain #royalsaluteblendedgrain #royalsalute #royalsalutemy #tipsyturvywhisky #mytipsyturvy (at Grand Imperial Group 喜粤飲食集團) https://www.instagram.com/p/Cp6dPI5JEWG/?igshid=NGJjMDIxMWI=

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Reka (@reka.bar) has just launch another new Spotlight Menu, called Unseen Beauty. Comprising 5 drinks and 3 dishes, the menu pays homage to “the beautiful cultures of our brothers and sisters from near and far who have come to make their home in Malaysia in search of a better life for themselves and for their loved ones”. In a nice meaningful touch, Reka will also be donating a portion of the proceeds from this menu towards supporting a local refugee non-profit. On to the drinks. Each drink highlights a particular food or ingredient from countries like Bangladesh, the Philippines, Nepal, Indonesia and Cambodia. My personal favourite was the Bor-Honey (Ocho Blanco, Ginger-Honey, Mint Lassi, Black Salt, Calamansi), a perfeftly balanced drink of distinct parts that still serves to highlight the mint lassi that is a popular drink in Bangladesh, where former Reka bartender @bengali_tapster is from. The Mocha Java was an interesting Negroni twist with Appleton rum, Indonesian coffee and ginger (which I’m not really fond of tbh), and the Yangon Pale Ale (YPA) was a kombucha-esque tipple with a hoppy IPA-like finish. The last two drinks were the sweet, yam-my Halo-Hello (based on a Filipino deasert) and the nice warm Nomadic Breakfast, a hot buttered rum-like drink inspired by the hot beverages Nepalese sherpas drink in the mointains. There’re also three dishes paired with the menu, one a yummy snacky Pakora (Jackfruit Seed Pakora, Green Chili Pesto), the delicious Lahpet (barramundi fillet with Lahpet Thoke Salsa), and Cassava dessert (Cassava Cake, Burnt Miso Corn, Coconut Ice cream). All in all, a pretty unique new menu that has the added bonus of letting you drink for a good cause! #rekabar #mytipsyturvy #tipsyturvybars #tipsyturvycocktails #cocktails #cocktailbar (at Reka:Bar) https://www.instagram.com/p/CpxK_2VpRSb/?igshid=NGJjMDIxMWI=

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It was International Women’s Day yesterday, and KL was busy with a number of events and guest shifts. Decided to go for not one, but two shifts featuring former Omakase + Apreciate bartenders - Janice at @jann.kl and Shirmy at @bar.terumi (also featuring Caden, Megan of @highbac.kl and Maria of @penrose.kl). It was nice to see Janice back behind a bar after stepping away from the industry for a few years. She hasn’t lost her touch either - the ingredients on the menu looked a bit strange at first (soy sauce?), but she got all the flavours to meld together just fine. Here’s hoping she’ll be bartending more often again! The shift at Bar Terumi was a different beast altogether - the place was hopping when I got there and the four girls were kept busy all night. Highlights for me were Caden’s honeydew-ish Aviva Fizz and Maria’s Little Black Dress, all made using Chivas Regal 12. All in all, it was a happy International Women’s Day of shifts indeed. #guestshift #cocktails #cocktailbar #tipsyturvycocktails #mytipsyturvy #chivasmy https://www.instagram.com/p/Cpj4IPzp9DF/?igshid=NGJjMDIxMWI=

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One of the ‘must visit’ bars on my list was Tippling Club (@tipplingclub). The bar placed 43 on the World’s 50 Best Bars list last year, and its restaurant also made it on the World’s Best 50 Restaurants list as well, so if you’re in the mood of good food AND cocktails, this self-styled ‘gastro-cocktail destination’ is the place to be. However, I was only there for drinks, so if you’re looking for a review of its food, you’ll have to look elsewhere. But drinks-wise, Tippling Club really tickled my fancy indeed. My favourite part of the bar was the way they displayed their back bar stock of bottles - instead standing on shelves, they’ve tied a wire around the bottles and hung them up above the bar, which not only give the bar a pretty unique look, but also making it easy for guests to see what they have in stock. Its current menu is called ‘A Guide to Modern Drinking’, and features drinks inspired by drinks and music from different decades in the past. Only got to try one drink off the menu this time round though, the Get Up Everybody Get Up (Get Up), named after a Salt-N-Pepa song, which was basically a Dirty Martini with kampot pepper, grey goose vodka, and capers brine. Not a big fan of capers though, so the drink didn’t really resonate with me. I did prefer the off menu drinks we had - one a Boulavadier twist with absinthe, the other a no frills Vesper, which was pretty decent. All in all, Tippling Club lives up to ita reputation, and is definitely one I’d visit again to try more of their drinks. #tipsyturvybars #mytipsyturvy #singaporebars #sgcocktailbars #cocktails #cocktailbar #cocktails #tipsyturvycocktails (at Tippling Club) https://www.instagram.com/p/Cpcg8FBpv9X/?igshid=NGJjMDIxMWI=

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Another famous Singapore bar that has been a regular on the ‘Best Bars’ lists is Native (@nativebarsg), a bar that puts the focus on regional ingredients and flavours that would normally not be found in other cocktail bar menus. A quick look at the menu revealed interesting ingredients such as goat’s milk, butter roasted coffee, and even a drink that is made entirely of coconut by-products (arrack, coconut milk, coconut nectar, coconut wine, coconut water, and coconut husk). They also have one signature drink that is quite literally made with ants, or rather, ants distillate, along with lemongrass, coconut yoghurt, calamansi, and basil, and with a garnish that features real ants. Flavour-wise, it was a creamy, almost savoury drink that was pleasant enough, but to be honest, this would not be a drink I would be antsy to try again. Overall, I liked the cozy, unpretentious atmosphere of the bar and the friendly bartenders. The 3 drinks I tried were a little hit and miss for me – I liked the Achar (which tasted like, well, acar), and the Ants was interesting, but the Pineapple Arrack drink was disappointingly ordinary. Still, it’s worth a visit just to check out the hype, the drinks and their take on those unique ingredients. #tipsyturvybars #mytipsyturvy #singaporebars #sgcocktailbars #cocktails #cocktailbar #cocktails #tipsyturvycocktails (at Native) https://www.instagram.com/p/CpXJhcAJg9j/?igshid=NGJjMDIxMWI=

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Live Twice (@livetwicesg) is a bar that is meant to transports you to “mid-century Japan”. The bar, with its wooden furnishes and relatively low seating, gave me a bit of a small alleyway Japanese izakaya vibe, albeit one that is much more refined and polished. Drinks-wise, the bar has a rather minimalist approach, and specialises in deceptively simple yet complex tipples. When I asked about its signature drink, I was recommended the Vesper, which was not unexpected, considering the bar itself is named after the James Bond movie You Only Live Twice. As befitting its status as a signature drink, the Vesper turned out to be one of the highlights of my night. What surprised me about it though, was the little ice shards in the drink, which the bartender said is a deliberate touch that adds another dimension of texture to the classic and usually quite precisely made drink. Another interesting drink was the Little Crane which uses an unusual base spirit in the form of Kyro Juuri, an unaged malted rye spirit by Finland’s Kyro Distillery Company, which is more famous for its award-winning Kyro Gin. The malty rye notes of the spirit combines perfectly with the herbaceous notes of  another unusual spirit – Muyu Vertiver Gris (a liqueur inspired by the Amazon rainforest), and is balanced out by the sweet tropical notes of pineapple and the dryness of Oloroso sherry. Overall, well worth a visit if you’re in Singapore and looking for classics. Or you could make it a first stop then move on to Gibson upstairs… #tipsyturvybars #mytipsyturvy #singaporebars #sgcocktailbars #cocktails #cocktailbar #cocktails #tipsyturvycocktails (at Live Twice) https://www.instagram.com/p/CpSVRXhpwy0/?igshid=NGJjMDIxMWI=

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A Last Word at Last Word and a Gibson at Gibson. Two of my favourite cocktails, and so I just HAD to try them at the bars named after them. Happily, both were superb. I liked the laid back vibe at The Last Word.(@lastwordsg), with its nice long sitting bar and friendly atmosphere. My experience at Gibson (@gibsonbarsg) was a blur though, cos it was my last stop of the night and it was PACKED. But it was nice to see @woofyinying and @the_joepeg there! #tipsyturvybars #mytipsyturvy #singaporebars #sgcocktailbars #cocktails #cocktailbar #cocktails #tipsyturvycocktails #gibson #lastword https://www.instagram.com/p/CpJzMfppx7y/?igshid=NGJjMDIxMWI=

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Remedy is a new cocktail bar at Taman Paramount, PJ (that place is really upping its bar game). Wanted to visit it a while ago, but then @jonleekw posted about its classics, I knew I HAD to. Then I walked in and saw Josh (@lan584485) behind the bar, and it made sense. Josh used to be part of the Hyde at 53M team, bit I’ve known him since his Troika days and he always struck me as one of the more promising ypung bartenders at the time. He had great ideas for drinks, which needed a lottle refinement at the time, but I’m glad to see him heading Remedy now. On to the bar! Remedy is another bar with that little neighbourhood cocktial bar vibe which I like - cozy and unpretentious, with a surprisingly large space with 3-4 ‘booths’ for groups and a decent bar space. They serve cocktails (classic, modern and original) but also Guinness on TAP, which always gets a plus point for me (hey, not everyone drinks cocktails ok). Anyway, managed to try three drinks when I was there: - HOTEL NACIONAL (Aged rum, apricot liqueur, pineapple, citrus) - CHURCHILL (Blended Scotch whisky, Cointreau, sweet vermouth, citrus) - BKT (Cognac, peated Scotch whisky, sweet vermouth, aromatic bitters, vegan herbal broth) The first two were part of their Classics & Modern Classics menu, and I like the fact that they’ve chosen some less conventional classics there. The Hotel Nacional is a nice slightly light tropical tipple and the Churchill has a bit more of a sour punch on it. The BKT was the one I REALLY wanted to try though. It’s served hot, and I have to say, I’ve tried several attempts to replicate Bah Kut Teh in a cocktail before, but this is probably the best one I’ve had yet. The herbal notes are there, but it’s not sharp and harsh like many others, and the drink itself is savoury and smooth, lingering long in your mouth. It’s not a starter drink though, more like an end of the night drink. I love the fact that there are more bars opening around m PJ, and Remedy is definitely worth a visit. And yes, the classics are on point. #tipsyturvycocktails #tipsyturvybars #cocktails #cocktailbars #cocktailbar #barreview #klcocktailbar #drinkstagram #mytipsyturvy https://www.instagram.com/p/CpCxGy7plo6/?igshid=NGJjMDIxMWI=

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I’ve been curious about The Macallan’s coffee-inspired 2nd edition of the Harmony Collection since it was launched, and finally got to try it at the “It's Coffee Time at The Macallan in Kuala Lumpur” experience at APW. The whisky is inspired by Arabica coffee, and comprises two expressions: The Macallan Harmony Collection Inspired By Intense Arabica; and the travel-retail-only Smooth Arabica. The event is a one-hour experience that has a short coffee-related tour, after which you get to choose one of five beans that will be made into a Long Black for the tasting, where you get a dram of Intense Arabica, a bowl of popcorn, and the coffee you chose. So, after all that, what do I think about the whisky? Intense Arabica is made from a combination of whiskies from ex-sherry American and European oak casks to achieve a tasting profile that is reminiscent of a sweet yet strong espresso coffee. I have to say, this is arguably my favourite of the new Macallan releases these past few years. On the nose, it has a pleasant coffee-tinged nuttiness, and fresh and light grassiness that sets it apart from the usual dark fruit notes of Macallan’s sherried whiskies. The palate is creamy and mouth coating, with more of that coffee-like nuttiness and bitter dark cocoa, segueing into a long, creamy finish that reminds me of the tail end of a nice espresso. Paired with the coffee (I chose a more robust Ugandan bean), I found that the whisky actually enhances the coffee more than the other way round, giving it a nice balance of sweet coffee notes and mellowing out the more robust bitter notes nicely. (Makes you wonder what it’ll be like as an Irish coffee LOL). The “It's Coffee Time at The Macallan in Kuala Lumpur” event runs from 17 to 19 Feb (10am-7pm) at The Bookmark, APW Bangsar. You can try registering here to see if there is still space: https://www.eventbrite.sg/e/its-coffee-time-at-the-macallan-in-malaysia-tickets-525354317907 #themacallan #themacqllanmy #harmonycollection #intensearabica #whisky #whiskey #scotch #singlemalt #tipsyturvywhisky #mytipsyturvy #coffee (at A Place Where - APW) https://www.instagram.com/p/CowlIbBJtDF/?igshid=NGJjMDIxMWI=

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Paperkite Brewing Co.’s IPA is finally tapping at @TapRoomKL, and it’s a pretty decent session IPA. It’s clean, crisp, refreshing and uncomplicated, with just the right balance of hops to satisfy regular IPA drinkers and also serve as a gentle introduction to hoppy beers for craft beer beginners. #beer #beers #craftbeer #craftbeerkl #IPA #IPAbeer #mytipsyturvy #paperkitebeer #tipsyturvybeer #paperkitebrewingco https://www.instagram.com/p/CoWk6KvJ35W/?igshid=NGJjMDIxMWI=

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Bā by 61M is a new whisky bar by the folks behind 61 Monarchy, IMHO, one of the best whisky bars in the Klang Valley. Located inside the Pavilion @ The Fives, Bā is a collaboration with Japanese restaurant Kazu, and mainly focuses on Japanese whiskies. It doesn’t just have Japanese whiskies though - as befitting a project by 61 Monarchy, there is also a decent range of official bottlinga and independent bottlings as well. In terms of cocktails, it’s mainly bottled cocktails by 61 Monarchy for now. Ambience-wise, if you’re familiar with whisky bars like 61 Monarchy, you’ll be right at home, with a slightly too dark but chill atmosphere. You can sit at the bar or any of the lounge chairs around the relatively small bar. With all the new cocktail bars popping up recently, it’s actually quite nice to have another specialist whisky bar for those who prefer just a quiet dram. #tipsyturvywhisky #whisky #whiskybar #japanesewhisky #61monarchy #mytipsyturvy #tipsyturvybars #barreview (at Sushi Kazu) https://www.instagram.com/p/CoMSUxMpZhO/?igshid=NGJjMDIxMWI=

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Managed to catch the tail-end of the guest shift by Kabir, the Co-Founder & Bar Director of Pantia in Indonesia at Bar Terumi, featuring drinks made with Jura single malt Scotch whisky. Got to try three out of the four cocktails, and my favourite was the Bombay Bobby Burns, made with Jura 12YO, Chai Masala Spice Infused Rosso Vermouth, Benedictine DOM, and Peychaud’s Bitters. The spices added an extra dimension to the drink, but it was the Benedictine that sealed the deal for me. Kabir will be doing antother guest shift at Concubine KL tonight, so you’ve still got a chance to catch him in action! #guestshift #cocktails #cocktail #drinkstagram #drinksofinstagram #cocktailbar #mytipsyturvy #tipsyturvycocktails (at Bar Terumi . the tender bar) https://www.instagram.com/p/Cnl3N8WJf0w/?igshid=NGJjMDIxMWI=