SEVEN
Bao and views for the people.
Overview
Delicious bao and harbourside views have just gotten a little bit less exclusive thanks to SEVEN. The ex-Seafarers Club members only rooftop bar is now open to the public.
Located on the seventh floor of the Seafarers building (no points for guessing where the namesake came from), the bar has been reimagined as a fusion of Ebisu head chef Fred Wong's Chinese and Japanese heritage. What you'll see on the menu includes the likes of ceviche ($22) (granted, a Peruvian dish, but prepared here with a Japanese twist — meaning yellow fin tuna bathed in a jalapeno dressing with ponzu, seaweed dust and beetroot), well-made dumplings (take your pick from a tofu, oyster mushroom and spinach combo ($18), chicken and prawn ($19), or prawn and shiitake mushrooms ($20)), and our favourite of the day, the miso battered, twice cooked, crunchy-yet-soft and flavoursome duck leg and the soft yet not stuffy bao ($28) — which is served as a DIY kit with a zany plum sauce. It is an exquisite cultural marriage.
In terms of drinks, we were given the Penang Punch ($16) and the Tamarind Whiskey ($16) to try. The punch was said to have packed a punch, with a cocktail of lemongrass-infused rum, aperol, pineapple, lemon, lemongrass syrup doused in sparkling wine having my fellow reviewer who was due for a circus acrobatics class afterwards (ah, the life of a reviewer) declare 'no más' after only one round. The whiskey concoction, made with the sweet but tart tamarind paste, some lime and bourbon whiskey would make a good after work, top button opener of a drink, not too strong, but strong enough to cap off the day. It was nice.
SEVEN is a fun, culinary side project for Wong, but you'll still want to get yourself a table at Ebisu to really experience what this genius can do with your tastebuds. Nevertheless, if you stop by SEVEN for an after-work, casual tipple and a couple of tapas, you're going to have a good time.
Information
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