A flowery take on the margarita
The Sampan's version involves tequila that has been infused with dried hibiscus for 6-8 hours, which lends a tart sourness that is then countered by vanilla
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Janice Heng
THE margarita's origins may be hotly contested, but its appeal as a tart, refreshing antidote to tropical heat is undisputed - making it a natural fit for bar menus here.
At The Sampan, located aptly on the Boat Quay bank of the Singapore River, you can enjoy a Hibiscus & Vanilla Margarita on the breezy al fresco deck; or in the cosy ground floor bar; or with dinner in the second floor dining area; or on the third floor, with a view out over the waters.
The restaurant-bar's modern Asian menu is echoed in its decor, combining contemporary monochrome with traditional details such as vintage tiles gracing the upper bar.
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