The Copper Plate, Singapore

At the time of writing, Chinese New Year has just ended. Christmas and New Year were fading memories.  Valentine’s Day was DOA anyway.  So,  with no holiday in sight to save us,  what are we going to do to entertain our bored minds?

You might want to head to The Copper Plate for a novel dining experience.  Possibly the first dedicated whisky resto-bar in Singapore,  The Copper Plate offers memorable Japanese small plates and an extensive collection of whisky to pair with the small plates.  Of course,  you can also have your whisky neat, on rocks, as a highball, or have the talented bartender whip up a whisky cocktail for you.  Alternatively,  if you are tired of wine pairing, you can also order a carafe of watered down whisky to pair with food.

Coppertone S$22

House specialty, made with whisky, flat apple cider, apple cider vinegar and maple cayenne pepper

This cocktail is strong and I like the golden colour. 

Penicillin S$21

With peated whisky, beetroot juice, lemon and a honey ginger syrup, this is a classic reborn

This should be more to the liking of ladies.  The colour is an attractive deep cerise and this cocktail is sweet. 

Tori karaage – deep fried chicken thigh, seasoned with five-spice S$11.80

The staff of The Copper Plate told me that this is the tastiest karaage they have ever tasted and I have to agree.  This is the tastiest karaage I have tasted too.  Besides the five spice which gives it a unique, subtle kick,  what I like most about it is that it is light and ungreasy.  It is not like the cheap, greasy rubbish you get at chain Japanese restaurants.

Grilled wata squid – half a Japanese squid served wata style with squid liver sauce S$9.50

Have you had pate with a metallic,  seafoody accent?  The dip they provide you with is just that.  And that is exactly why I love it.  The dip is also rich and velvety.  The squid was beautifully grilled,  fresh and just lightly adorned with some sea salt,  which is the way it should be. 

If you have a vegetarian guest, fear not.  They also have vegetarian options to pair with whisky. 

Special lightly grilled Japanese edamame, seasoned with black sesame oil and tossed with a dash of local chilli padi S$7.90

Beef soup noodles S$18

The broth is so rich.  I felt like I can come just for the broth alone.   The beef slices were aplenty and this bowl is filling. 

On the whole,  the experience of pairing whisky with food is certainly novel and interesting.  The flavours and sensations were definitely different from wine pairing. I was blasé and hence glad for the stimulation.  The recommended whiskies pair well.  I would return to whisky pairing.

The Copper Plate

Lanson Place, 167 Penang Road, Singapore

Tel: +65 6386 5366