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A meeting of fine food, cocktails and desserts at pocket bar 50Fifty


Janice Wong, Tryson Quek, and Bannie Kang. When these three luminaries of the Singapore F&B scene come together for a six-hands collaboration, you know it’s bound to be good.

That’s exactly what’s happening at 50Fifty, an intimate space by dessert maestro Wong that plays host to a monthly rotating roster of guest partners. For February, none other than wife-husband, bartender-chef duo Kang and Quek (who together currently runs private dining outfit Sidedoor), are taking charge of the beverage and dining programmes.

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The Sidedoor X 50Fifty six-hands six-course collab dinner starts off with a small and succulent Iris Oyster served with cucumber, kombu, and frost. It’s paired with Clean Water, a light yet flavourful cocktail made using The Macallan Sherry Oak 12 Years Old, guava, osmanthus, sencha, and verbena.

Then comes a confit duck rillette with duck liver and maple. The rich bite-sized morsels are paired with White Meat, a quirkily named concoction made using Brugal Especial white rum, pineapple, coconut, and clarified cream.

(L-R) Bannie Kang, Janice Wong, and Tryson Quek

The third course sees a steak tartare served with kale, leafy dust, yuzu, and grains, then paired with Green Land, an aromatic tipple made of Naked Malt Scotch, Fernet Hunter, curry leaf, watermelon, and spicy Maqow pepper.

Next comes the first course without a cocktail pairing, a hearty and earthy chicken broth with cepe mushroom, zucchini, and butter. But it’s the next item, a torched sous vide salmon (which Quek calls ‘texture of salmon’) that takes the spotlight. Cooked in luscious caramel butter and served with a side of fermented tea leaves and potatoes, this fish dish deserves special mention for being supremely moreish and decadent.

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No meal is complete without desserts, and Wong ends things on a high note with a boozy indulgent treat made of whisky crème anglaise, ginger, sea salt caramel, chocolate, and citrusy bergamot. It’s creatively paired with Double Red, a spirit-forward cocktail made using The Macallan Double Cask 12 Years Old, strawberries, Campari, amaro, amontillado sherry, and bitters.

It’s rare to see a coming together of top players in the field of mixology, food, and desserts in one harmonious course offering, making the Sidedoor X 50Fifty collab quite a rare treat for local gourmands, tipplers, and sweet tooths alike. 

The Sidedoor X 50Fifty six-course pairing dinner (S$138 per person) is available throughout February at 50Fifty, located at 1 Nanson Road, #02-07B InterContinental Singapore, Robertson Quay, Singapore 238909.

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Dannon Har

About the Author
Dannon Har is the Managing Editor of Spill. Discovering his innate gift for drinking only at a ripe age, he spares no time trying to find more delicious drops to imbibe during his time on Earth. When he’s not minding every detail at Spill, he spends his time concocting luscious libations and sharing them with folks that visit his home bar.