{"id":12197,"date":"2019-03-21T02:04:28","date_gmt":"2019-03-20T18:04:28","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=12197"},"modified":"2019-03-22T02:22:13","modified_gmt":"2019-03-21T18:22:13","slug":"the-copper-plate-singapore","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/the-copper-plate-singapore\/","title":{"rendered":"The Copper Plate, Singapore"},"content":{"rendered":"\n

At the time of writing, Chinese New Year has just ended. Christmas and New Year were fading memories.\u00a0 Valentine’s Day was DOA anyway.\u00a0 So,\u00a0 with no holiday in sight to save us,\u00a0 what are we going to do to entertain our bored minds?<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

You might want to head to The Copper Plate for a novel dining experience.\u00a0 Possibly the first dedicated whisky resto-bar in Singapore,\u00a0 The Copper Plate offers memorable Japanese small plates and an extensive collection of whisky to pair with the small plates.\u00a0 Of course,\u00a0 you can also have your whisky neat, on rocks, as a highball, or have the talented bartender whip up a whisky cocktail for you.\u00a0 Alternatively,\u00a0 if you are tired of wine pairing, you can also order a carafe of watered down whisky to pair with food.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Coppertone S$22<\/strong><\/p>\n\n\n\n

House specialty, made with whisky,\nflat apple cider, apple cider vinegar and maple cayenne pepper <\/em><\/p>\n\n\n\n

This cocktail is strong and I like the golden colour.\u00a0 <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

Penicillin S$21<\/strong><\/p>\n\n\n\n

With peated whisky, beetroot\njuice, lemon and a honey ginger syrup, this is a classic reborn<\/em><\/p>\n\n\n\n

This should be more to the liking of ladies.\u00a0 The colour is an attractive deep cerise and this cocktail is sweet.\u00a0<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Tori karaage – deep fried chicken\nthigh, seasoned with five-spice S$11.80<\/strong><\/p>\n\n\n\n

The staff of The Copper Plate told me that this is the tastiest karaage they have ever tasted and I have to agree.\u00a0 This is the tastiest karaage I have tasted too.\u00a0 Besides the five spice which gives it a unique, subtle kick,\u00a0 what I like most about it is that it is light and ungreasy.\u00a0 It is not like the cheap, greasy rubbish you get at chain Japanese restaurants.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Grilled wata squid – half a\nJapanese squid served wata style with squid liver sauce S$9.50<\/strong><\/p>\n\n\n\n

Have you had pate with a metallic,\u00a0 seafoody accent?\u00a0 The dip they provide you with is just that.\u00a0 And that is exactly why I love it.\u00a0 The dip is also rich and velvety.\u00a0 The squid was beautifully grilled,\u00a0 fresh and just lightly adorned with some sea salt,\u00a0 which is the way it should be.\u00a0<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

If\nyou have a vegetarian guest, fear not.  They also have vegetarian options\nto pair with whisky. <\/p>\n\n\n\n

Special lightly grilled Japanese edamame, seasoned with black sesame oil and tossed with a dash of local chilli padi S$7.90<\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Beef soup noodles S$18<\/strong><\/p>\n\n\n\n

The broth is so rich.\u00a0 I felt like I can come just for the broth alone.\u00a0\u00a0 The beef slices were aplenty and this bowl is filling.\u00a0<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

On\nthe whole,  the experience of pairing whisky with food is certainly novel\nand interesting.  The flavours and sensations were definitely different\nfrom wine pairing. I was blas\u00e9 and hence glad for the stimulation.  The\nrecommended whiskies pair well.  I would return to whisky pairing.<\/p>\n\n\n\n

The Copper Plate<\/strong><\/p>\n\n\n\n

Lanson Place, 167 Penang Road, Singapore<\/p>\n\n\n\n

Tel: +65 6386 5366<\/p>\n","protected":false},"excerpt":{"rendered":"

At the time of writing, Chinese New Year has just ended. Christmas and New Year were fading memories.\u00a0 Valentine’s Day was DOA anyway.\u00a0 So,\u00a0 with no holiday in sight to save us,\u00a0 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.\u00a0 Possibly the first dedicated whisky resto-bar in Singapore,\u00a0 The Copper Plate offers memorable Japanese small plates and an extensive collection of whisky to pair with the small plates.\u00a0 Of course,\u00a0 you can also have your whisky neat, on rocks, as a highball, or have the talented bartender whip up a whisky cocktail for you.\u00a0 Alternatively,\u00a0 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.\u00a0 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.\u00a0 The colour is an attractive deep cerise and this cocktail is sweet.\u00a0 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.\u00a0 This is the tastiest karaage I have tasted too.\u00a0 Besides the five spice which gives it a unique, subtle kick,\u00a0 what I like most about it is that it is light and ungreasy.\u00a0 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,\u00a0 seafoody accent?\u00a0 The dip they provide you with is just that.\u00a0 And that is exactly why I love it.\u00a0 The dip is also rich and velvety.\u00a0 The squid was beautifully grilled,\u00a0 fresh and just lightly adorned with some sea salt,\u00a0 which is the way it should be.\u00a0 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.\u00a0 I felt like I can come just for the broth alone.\u00a0\u00a0 The beef slices were aplenty and this bowl is filling.\u00a0 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 blas\u00e9 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<\/p>\n","protected":false},"author":1,"featured_media":12202,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[26,410],"tags":[853,944],"class_list":["post-12197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","category-singapore-restaurants","tag-bar","tag-whisky-bar"],"yoast_head":"\nThe Copper Plate, Singapore - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelrestauranthotel.com\/blog\/the-copper-plate-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Copper Plate, Singapore - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"At the time of writing, Chinese New Year has just ended. Christmas and New Year were fading memories.\u00a0 Valentine’s Day was DOA anyway.\u00a0 So,\u00a0 with no holiday in sight to save us,\u00a0 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.\u00a0 Possibly the first dedicated whisky resto-bar in Singapore,\u00a0 The Copper Plate offers memorable Japanese small plates and an extensive collection of whisky to pair with the small plates.\u00a0 Of course,\u00a0 you can also have your whisky neat, on rocks, as a highball, or have the talented bartender whip up a whisky cocktail for you.\u00a0 Alternatively,\u00a0 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.\u00a0 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.\u00a0 The colour is an attractive deep cerise and this cocktail is sweet.\u00a0 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.\u00a0 This is the tastiest karaage I have tasted too.\u00a0 Besides the five spice which gives it a unique, subtle kick,\u00a0 what I like most about it is that it is light and ungreasy.\u00a0 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,\u00a0 seafoody accent?\u00a0 The dip they provide you with is just that.\u00a0 And that is exactly why I love it.\u00a0 The dip is also rich and velvety.\u00a0 The squid was beautifully grilled,\u00a0 fresh and just lightly adorned with some sea salt,\u00a0 which is the way it should be.\u00a0 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.\u00a0 I felt like I can come just for the broth alone.\u00a0\u00a0 The beef slices were aplenty and this bowl is filling.\u00a0 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 blas\u00e9 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\" \/>\n<meta property=\"og:url\" content=\"https:\/\/travelrestauranthotel.com\/blog\/the-copper-plate-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-20T18:04:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-03-21T18:22:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2019\/03\/20190218-The-Copper-Plate-Singapore_00022.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1350\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/the-copper-plate-singapore\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/the-copper-plate-singapore\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"The Copper Plate, Singapore\",\"datePublished\":\"2019-03-20T18:04:28+00:00\",\"dateModified\":\"2019-03-21T18:22:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/the-copper-plate-singapore\\\/\"},\"wordCount\":481,\"image\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/the-copper-plate-singapore\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/20190218-The-Copper-Plate-Singapore_00022.jpg\",\"keywords\":[\"Bar\",\"whisky bar\"],\"articleSection\":[\"Restaurants\",\"Singapore\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/the-copper-plate-singapore\\\/\",\"url\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/the-copper-plate-singapore\\\/\",\"name\":\"The Copper Plate, Singapore - 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Luxe Food & Travel","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/travelrestauranthotel.com\/blog\/the-copper-plate-singapore\/","og_locale":"en_US","og_type":"article","og_title":"The Copper Plate, Singapore - Luxe Food & Travel","og_description":"At the time of writing, Chinese New Year has just ended. Christmas and New Year were fading memories.\u00a0 Valentine’s Day was DOA anyway.\u00a0 So,\u00a0 with no holiday in sight to save us,\u00a0 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.\u00a0 Possibly the first dedicated whisky resto-bar in Singapore,\u00a0 The Copper Plate offers memorable Japanese small plates and an extensive collection of whisky to pair with the small plates.\u00a0 Of course,\u00a0 you can also have your whisky neat, on rocks, as a highball, or have the talented bartender whip up a whisky cocktail for you.\u00a0 Alternatively,\u00a0 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.\u00a0 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.\u00a0 The colour is an attractive deep cerise and this cocktail is sweet.\u00a0 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.\u00a0 This is the tastiest karaage I have tasted too.\u00a0 Besides the five spice which gives it a unique, subtle kick,\u00a0 what I like most about it is that it is light and ungreasy.\u00a0 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,\u00a0 seafoody accent?\u00a0 The dip they provide you with is just that.\u00a0 And that is exactly why I love it.\u00a0 The dip is also rich and velvety.\u00a0 The squid was beautifully grilled,\u00a0 fresh and just lightly adorned with some sea salt,\u00a0 which is the way it should be.\u00a0 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.\u00a0 I felt like I can come just for the broth alone.\u00a0\u00a0 The beef slices were aplenty and this bowl is filling.\u00a0 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 blas\u00e9 and hence glad for the stimulation.  The recommended whiskies pair well.  I would return to whisky pairing. 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