Bob’s Bar: A Havana Get-Away At The Far End Of The Island

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Bob's Bar at Capella Singapore Havana Platter for two (S$50++) includes chicken skewers, beef short ribs, mini lamb ribs, pork jowl and BBQ prawns with mango Rum pepper salsa. It is also served with Grilled pineapple, Ensaladade de papas (Cuban potato salad) and Cuban-style garlic bread.

Bob’s Bar at Capella Singapore Havana Platter for two (S$50++) includes chicken skewers, beef short ribs, mini lamb ribs, pork jowl and BBQ prawns with mango Rum pepper salsa. It is also served with Grilled pineapple, Ensaladade de papas (Cuban potato salad) and Cuban-style garlic bread.

Bob’s Bar is more than just another hotel bar. Tucked away at one end of Sentosa at Capella Singapore is an unassuming slice of Cuba, serving up a combination of barbecue platters and cocktails that are to die for. Come Friday nights, it even transforms into an energetic night of live music and salsa dancers for their weekly Havana Nights. And, there’s no better time to head down now as they are also serving up their entry for Singapore Cocktail Festival 2017, the tropical Di Hujung Pulau (S$20++) (at the far end of the island) along with a delectable Havana platter for two (S$50++).

Bob's Bar at Capella Singapore's entry for Singapore Cocktail Festival 2017, the Di Hujung Pulau (at the far end of the island) (S$).

Bob’s Bar at Capella Singapore’s entry for Singapore Cocktail Festival 2017, the Di Hujung Pulau (at the far end of the island) (S$20++).

If you look at the ingredients of Di Hujung Pulau, you would just think, “oh, another take on the Singapore Sling”. Stand corrected. The lemongrass syrup, Plantation pineapple rum and that pre-rinse with Absinthe adds that hint of spicy herbal note to this well-balanced cocktail, making you come back sip after sip.

This refreshing tipple is a darling with the Havana Platter for two. Everything on the platter is a rich, hearty spread of marinated meats paired with an Ensaladade de papas (Cuban potato salad) and my new favourite sauce, the mango rum pepper salsa. Do not miss out on the beef short ribs, which was left to marinate in a magical concoction privy to the chef. The texture so tender and soft, and when grilled, the outer presented a crisp, sweet Maillard effect. And, if you love your meats decadent with a side of heart attack, do not leave the pork jowl aside. Looking deceptively like just a slab of lard, it is best eaten dipped in the drippings served beside it. Oh, it sent me straight to heaven.

Bob's Bar at Capella Singapore Barrel-aged El Presidente (S$29++) made with Diplomatico Reserva, Mancino Blanco vermouth,Pierre Ferrand fry Curacao and pomegranate syrup.

Bob’s Bar at Capella Singapore Barrel-aged El Presidente (S$29++) made with Diplomatico Reserva, Mancino Blanco vermouth,Pierre Ferrand fry Curacao and pomegranate syrup.

When that’s done and dusted, its time to relax with their Barrel-aged El Presidente (S$29++) for dessert. Smooth, fruity and floral, thanks to the combination of Diplomatico Reserva and Mancino Blanco vermouth, it just makes me want to lay back on their “sofa-beds” facing the South China Sea and just take in the therapeutic sounds of its crushing waves.

And, if you still have a craving for something sweet. You need to have their Rum Canele (S$15++). Served in a tiny mason jar, it fits two moist caneles soaked in Capella’s bespoke rum, the Navegante (S$300++ for 750mL). Crafted specially in Barbados by Master Distiller and Blender Richard Seale, it is a beautiful spirit imparting flavours of vanilla, raisin and spice to the caneles – the best of both worlds.

Bob’s Bar Capella Singapore, 1 The Knolls, Sentosa Island, Singapore 098297.
Tel: +65 6591 5047

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