Quaich Bar Wanderlust: A Whisky Journey Around the World in Singapore
There are whisky bars that trade on reverence, and then there are those that understand whisky can be just as much about discovery, conversation and a little mischief. Quaich Bar Wanderlust belongs firmly to the latter camp.
Set within Frasers House, a Luxury Collection Hotel, Singapore, the bar is the third expression of the Quaich Bar concept, which has been part of Singapore’s whisky landscape since 2007. Wanderlust was conceived as a meeting point between whisky and cocktails, with an international sensibility that extends from the drinks to the food. Its current home on Middle Road retains an atmospheric, retro-luxe character, while the mood is deliberately sociable rather than solemn.
The result is an evening that can begin with a composed cocktail, move into a flight of single malts from around the world, and finish over plates designed to encourage sharing. The bar’s Whisky Specialists are an important part of the experience, particularly for guests who want to venture beyond familiar labels. With the wider Quaich Bar group built around an extensive whisky collection, the philosophy is clearly one of exploration rather than prescription.
Cocktails with a Whisky Heart
Oak & Spice
Deanston Virgin Oak | Barmade Spiced Pumpkin Nectar | Angostura Bitters
For those who prefer their whisky with a little theatricality, the Oak & Spice makes an intriguing opening pour. Built around Deanston Virgin Oak, Barmade Spiced Pumpkin Nectar and Angostura Bitters, it takes the whisky’s naturally sweet, vanilla-toned character and gives it a warmer, autumnal dimension. The Deanston brings notes of lemon zest, barley sugar, apple and vanilla toffee, while the pumpkin nectar introduces spice and a richer texture; Angostura adds aromatic bitterness to keep the composition from becoming overly sweet.
Coastal & Honey
Lochlea Our Barley | Salted Honey |Ginger ale | Citrus
The Coastal & Honey takes a more refreshing route. Lochlea Our Barley is combined with salted honey, ginger ale and citrus, allowing the whisky’s orchard-fruit and cereal character to meet ginger’s warmth, honeyed sweetness and bright acidity. Lochlea’s whisky carries pear syrup, fruit bonbons, marmalade, golden syrup and citrus alongside more savoury notes of cracked pepper and rye bread, giving the cocktail enough underlying complexity to withstand the dilution and lift provided by ginger ale.
Both cocktails demonstrate why Wanderlust works as more than a conventional whisky house. The spirits remain recognisable, but the cocktail programme provides an alternative entry point for guests who may prefer whisky in a more playful format. It is a useful reminder that whisky appreciation need not always begin with a neat dram.
Around the World: A Whisky Journey Without Leaving Singapore
For those looking to explore whisky beyond the familiar boundaries of Scotland, Wanderlust’s Around the World tasting experience offers an especially engaging introduction. The concept brings together a selection of whiskies representing different whisky-making traditions and maturation environments, inviting guests to taste how geography, climate, cask influence and production techniques can shape the character of the spirit.
Rather than presenting whisky as a single style, the flight moves across Scotland, Ireland, South Africa, England and India, with each 15ml pour offering a distinct expression of place. Some are shaped by coastal conditions, others by oak and sherry maturation, while others reveal the influence of warmer climates and distinctive finishing techniques. Taken together, the seven drams become a tasting journey across continents, with the palate providing the passport.
It is this sense of progression that makes the experience particularly rewarding. A whisky that initially appears sweet may reveal spice or salinity with time in the glass; another may move from fruit and vanilla towards darker chocolate, roasted or savoury notes. For seasoned whisky drinkers, it offers an opportunity to compare contrasting styles side by side, while newcomers can use the flight as an accessible introduction to the breadth of the category.
Bunnahabhain 12YO, 46.3% abv
The journey begins in Scotland with Bunnahabhain 12 Year Old at 46.3% ABV, an elegant reminder that Islay whisky need not be dominated by peat and smoke. The nose is fresh and floral, with ripe and dried fruit, while the palate develops into vanilla, caramel, nuts and fruit. Its long finish carries a gentle saline quality, bringing a quiet maritime impression without sacrificing the whisky’s rounded sweetness.
That combination of richness and salinity makes Bunnahabhain particularly compelling alongside the Smoked Salmon Crisps. The whisky’s coastal character echoes the salmon, while its vanilla and caramel notes soften the smoke and bring out the fish’s natural sweetness. The crisp wonton provides a useful textural counterpoint to the whisky’s rounded mouthfeel, making this an elegant first pairing.
Currach Atlantic Kombu Single Malt Irish Whisky, 46% abv
From Scotland, the journey moves to Ireland with Currach Atlantic Kombu at 46% ABV, arguably the most unconventional dram of the flight. Its opening notes of toffee, raisins and almond suggest a familiar rich, confectionary profile, but the whisky quickly develops into something more savoury: roasted kombu, dark chocolate, salted caramel and roasted coffee emerge across the palate, with a subtle smoky character adding further depth. The finish is persistent and sweet-saline, making the whisky feel simultaneously maritime, roasted and umami-driven.
That savoury quality gives Currach an especially interesting relationship with food. With the smoked salmon, its saline and roasted notes reinforce the seafood’s depth rather than competing with it. It is also intriguing beside the Thai-Grilled Pork Jowl, where the whisky’s caramelised sweetness can temper the sweet-spicy dipping sauce while its roasted character mirrors the char from the grill.
Three Ships 10YO, abv varies The Lakes Distillery Single Malt
The South African chapter arrives in the form of Three Ships 10 Year Old, bringing the flight into a warmer, more oak-influenced register. The nose leans towards honey, almond and caramel, with malt and gentle floral notes adding lift. On the palate, vanilla, dried fruit and warming spice create a rounded centre, while oak gradually becomes more pronounced towards the finish. The overall impression is mature and composed, with a warming persistence that distinguishes it from the fresher Scottish expressions.
It is particularly well suited to the Guinness-Braised Beef Cheeks & Mash. The whisky’s caramelised, nutty character sits comfortably beside the dark maltiness of the Guinness reduction, while its spice and oak provide enough structure for the richness of the slow-braised beef. The pairing has an appealing sense of depth: stout, beef and whisky all converge around roasted, malty and savoury flavours.
Whiskymaker’s Editions Reserve 7, 52% abv
The English expression, The Lakes Whiskymaker’s Reserve No. 7 at 52% ABV, shifts the flight towards greater concentration and complexity. Its nose is richly perfumed, revealing sandalwood, almond friand, orchard fruit and baking spice. On the palate, the whisky becomes creamy and layered, with honeyed fruits and currants moving towards dark chocolate, while the finish brings warming spice and cocoa nib. Its higher bottling strength gives the whisky considerable presence, but the texture remains polished rather than aggressive.
This is the sort of whisky that rewards contemplation between bites. With the Thai-Grilled Pork Jowl, its dark fruit and baking spice complement the caramelised exterior of the meat, while the whisky’s creamy texture mirrors the richness of the pork. A few drops of water can further open the whisky, making its fruit and chocolate notes more apparent and softening the intensity of the 52% ABV.
Cadenhead Paul John 6YO, 56.6% abv
The final pour takes the tasting far beyond the traditional Scotch-and-Irish conversation with Cadenhead’s Paul John 6 Year Old at 56.6% ABV, an Indian single malt of striking intensity. The nose is unusually vivid, moving through buttery bread, tropical fruit, green tea, clove and cardamom before revealing a faint barbecue-smoke character. On the palate, mango, honey and vanilla provide the initial sweetness, followed by spiced apple, chilli and cinnamon. The finish becomes drier, bringing citrus, oak, leather and a subtle saline note.
At this strength, the whisky benefits from patience. Time in the glass allows the initial alcohol heat to settle and the tropical fruit and spice to emerge with greater clarity; a small addition of water can similarly reveal another layer of detail. It is a dramatic conclusion to the flight, particularly alongside the Thai-Grilled Pork Jowl, where the Indian malt’s cardamom, cinnamon, chilli and tropical-fruit character creates an unexpectedly harmonious bridge to the Southeast Asian flavours.
The Food: Whisky’s Other Half
Smoked Salmon Crisps
Smoked salmon tartare on crisp wonton skins
The Smoked Salmon Crisps arrive as delicate wonton skins carrying smoked salmon tartare, combining crispness with the cool, silky texture of finely prepared fish. The salmon’s smoke is restrained rather than dominant, allowing its natural salinity and richness to remain at the centre of the bite.
That makes it a versatile whisky companion. Bunnahabhain’s gentle coastal salinity naturally amplifies the seafood, while Currach’s roasted kombu character introduces an intriguing savoury echo. The contrast between crisp wonton and creamy tartare also provides welcome textural variation as the whisky coats the palate.
Thai-Grilled Pork Jowl
Tender Iberico pork jowl with sweet-spicy dip
The Thai-Grilled Pork Jowl is more assertive, with tender Iberico pork taking on the char and savoury intensity of the grill before meeting a sweet-spicy dipping sauce. The pork’s natural richness is balanced by the sauce, which adds heat and sweetness without obscuring the meat’s flavour.
The dish particularly rewards whiskies with spice and concentration. The Lakes’ baking-spice and dark-chocolate profile gives the pork a richer, more autumnal dimension, while the Paul John introduces cardamom, cinnamon, chilli and tropical fruit that resonate naturally with the Southeast Asian seasoning.
Wanderlust Chicken Satay Bites
Grilled herb chicken bites with creamy peanut sauce
The Wanderlust Chicken Satay Bites bring another familiar Southeast Asian reference to the table. Grilled herb-marinated chicken is served with a creamy peanut sauce, creating a combination of char, savoury meat, aromatic herbs and nutty richness. The compact format makes it easy to share, but the flavours are substantial enough to stand alongside the whisky selection.
Here, the whisky’s texture becomes as important as its flavour. The rounded sweetness of Deanston Virgin Oak complements the peanut sauce, while the more powerful Three Ships can handle the grilled character and seasoning. For a more adventurous combination, Currach’s roasted and subtly saline character creates an unexpected savoury dialogue with the peanut sauce.
Guinness Braised Beef Cheeks & Mash
3 hours slow-braised in rich Guinness beer
The Guinness-Braised Beef Cheeks & Mash provide the most substantial finish to the savoury menu. The beef is slow-braised for three hours in Guinness, producing the tender, yielding texture associated with long cooking and allowing the dark, malty character of the stout to permeate the sauce. Served with mash, it is a plate built around comfort, depth and slow-developed flavour.
It is also the dish most naturally suited to the darker end of the whisky spectrum. Three Ships mirrors the Guinness’s caramel and malt character, while The Lakes introduces dried fruit, chocolate and spice that deepen the sauce. The pairing is not about contrast so much as resonance: beef, stout and whisky occupy similar roasted, sweet, savoury territory, each amplifying the next.
A Whisky Bar for the Curious
What makes Quaich Bar Wanderlust compelling is not simply the breadth of its whisky selection, but the way the bar encourages curiosity. The concept deliberately places cocktails, whisky and food alongside one another, creating a setting in which an evening can move fluidly from a composed mixed drink to a serious tasting flight and then back to conversation over another pour.
The service plays an important role in that progression. Whisky Specialists are available to guide guests through the selection, which is particularly valuable when moving beyond the better-known Scottish houses into expressions from Ireland, South Africa, England and India. The experience becomes less about knowing the correct answer and more about discovering which style resonates with the individual palate.
That is ultimately the charm of the Around the World flight. Bunnahabhain demonstrates the graceful coastal side of Islay; Currach explores whisky through an intriguing maritime-umami lens; Three Ships reveals the influence of South African maturation; The Lakes offers a highly layered English interpretation; and Paul John closes the journey with the tropical fruit and spice of Indian single malt.
For a city with an increasingly sophisticated whisky culture, Wanderlust offers something particularly enjoyable: a place where serious appreciation and social pleasure are not treated as opposing ideas. The evening can be cerebral without becoming austere, polished without losing its sense of fun. And with seven drams spanning five whisky-producing traditions, the journey is proof that sometimes the most memorable way to understand whisky is simply to let the glass take the lead.
Quaich Bar Wanderlust
80 Middle Rd, Lobby Level Frasers House, Singapore 188966
Phone:9818 0885
Quaich Bar Wanderlust – Quaich Bar
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