Merlion Dine&Cocktails

A Singaporean restaurant offering a unique interpretation of the cuisine, and a bar featuring signature cocktails inspired by current trends, from Asian flavors to fermentation.

Merlion Dine&Cocktails is inspired by the most progressive and modern city-state in Asia, a place that has grown from the fusion of cultures and traditions of various peoples. Singaporean cuisine has evolved under the influence of Malay, Chinese, Indian, Peranakan, Indonesian, and European culinary traditions. To capture its essence in the heart of Moscow, a team of chefs from around the world, led by concept chef Nikolai Bakunov ("Erwin. РекаМореОкеан," Duran Bar, and others), was assembled. The Merlion menu pays homage to all the essential components of Singaporean cuisine, but presents them with a fresh perspective. Special attention is given to the dim sum station. Carefully selected fillings (halibut, ginger, junsai; salmon and Thai basil; shrimp, bamboo shoots, and spicy chili; eel, shiitake mushrooms, and sweet onion; chicken, scallops, and soy wine; Hong Kong-style duck with laomian; Singaporean beef tails; vegetables with silken tofu and truffle-peach oil – all 480 rubles) are prepared in delicate pastry at a special station where steam pressure preserves the juiciness of the filling.

The main menu is complemented by cocktails dedicated to different cultures. "Arabia," in the form of low-alcohol (LowABV) mixes served in highball glasses, exudes the aromas of halva, cold brew coffee, and black cardamom. Notes of warm spices, mango, chili, and curry can be found in the "India" section. "China" features light, slightly sweet baijiu-based cocktails, while "Malaysia" offers refreshing drinks with herbaceous notes of fragrant greens: basil, kaffir lime, mint, and basil. The cocktail menu has recently been updated with the addition of fermented cocktails. In terms of microbiology, Andrei Kornilov and 8oz could certainly earn the honorable title: at Merlion Dine&Cocktails, billions of bacteria are working under their supervision to unlock unique flavors, aromas, or even textures in familiar ingredients. Kombucha, vinegar, miso paste, wine, and sake – these fermented products (naturally fermented) have become the foundation of the new cocktail menu, incorporating the latest trends in global bar culture.