Signature Reserve at Fullerton Hotel is Singapore’s newest whisky-focused facility, comprising a restaurant, bar, and retail section dedicated to uisge beath.
The newest whisky bar and restaurant in Singapore is also the city’s largest. Signature Reserve, housed in the historic Fullerton Hotel, is the fourth whisky bar concept created by the team of Quaich Bar in partnership with whisky providers Whisky Butler, following Quaich Bar in Havelock Road, Quaich Bar in South Beach, and Copper in Lanson Place.
Signature Reserve has taken over the space formerly occupied by Post Bar, with almost 4,000 square feet dedicated to the promotion of whisky pleasure. An open dining room, a vast shopping section, a fully-equipped bar for creating cocktails, and another bar solely dedicated to pouring whisky are among the diverse facilities.
For those unfamiliar with whisky, the term “signature reserve” refers to a high-quality whisky. These are typically expressions that are extremely emblematic of the distillery’s style, but are aged longer – or differently – and are more limited in number than the distillery’s core offering. This is where the whiskies you’ll find at Signature Reserve tend to fall.
The eatery comes first. The cuisine served here is diverse, incorporating pan Asian elements. On the one side, there’s Lumpfish Caviar, Herbed Tomato Compote, and Cold Tofu in Bonito Syrup, a Japanese-inspired dish, and on the other, Rosemary Smoked Duck Spring Roll with Honeyed Hoisin Sauce, a Cantonese-Chinese dish.
Then there’s the spicy Xinjiang Fennel Lamb Skewer, which is plainly a replication of the traditional northwestern Chinese favorite, and the Lime Glaze Teriyaki Chicken & Leek Skewer, which is more Japanese.
And then – bafflingly so – there’s Truffle Fries.
Signature Reserve’s cocktails are more traditional, albeit their signatures have a few creative tweaks. For the inquiring but unadventurous hotel guest, there’s your standard Classic Old Fashioned or Manhattan, as befitting a hotel-based bar restaurant.
