Stirred And Shaken

OF LATE, the line between cocktail bars and restaurants has blurred as the former ramp up their food menus and the latter go all out to boost their cocktail content.

Often the domain of Western and Japanese concepts, more Chinese restaurants have since come into the picture with full cocktail menus or even setting up full-service bars.

The Si Chuan Dou Hua Restaurant group - one of the pioneers of Sichuan cuisine in Singapore - is one of them. When its UOB Plaza branch embarked on its first major renovation in 15 years and re-opened in May 2017, its former Tian Fu Tea Room was turned into Chun @ The Sixtieth, a craft cocktail bar.