Andaz Bar

A bright, sake-based concoction that starts with refreshing jasmine tea and spiciness from cardamom, followed by citrus from Italicus and fragrant botanicals from gin.

Instead of cream and egg white in the original recipe of Ramos Gin Fizz, this unnamed cocktail uses yogurt for the smooth mouthfeel. The addition of earthy turmeric, piney cardamom and luscious rose contributes to the complexity of this exotic drink. 

This creation is inspired by the traditional crunchy peanut candies of Macau. A version of this sweet treat can also be found in our mixologist’s hometown in India, known by the name “chikky”. 

Marrying the familiar with the unexpected, Shobit mixes dark rum and Malibu with homemade peanut butter, coconut milk and cardamom bitters. It is a reimagining of a popular snack of two cultures. 

A French classic turned into bite-sized delights, with crispy brioche and premium caviar adding to the flavor and texture.

Quality octopus from Portugal is selected for deep-frying in a light tempura batter for a crispy texture.  Paired with creamy hummus and coriander, this aromatic dish is truly mouthwatering.