Ju Hua Tai (菊花台) is an oriental-themed cocktail bar that has recently opened its doors at Duxton Hill. Alongside its artisanal tippers are Asian-inspired bar snacks and mains to complete the experience.
Chrysanthemum's Secret 4.5/5
You may find its list of cocktails as alluring as I did. Ju Hua Tai's signature cocktail, Chrysanthemum's Secret ($22), indeed is a must-try as raved by many. It is a concoction of Chrysanthemum-infused 135 East Hyogo Gin, Lychee, Raspberry and Elderflower Liqueur. The cocktail's distinctive earthy Chrysanthemum scent and herbaceous notes went well with the fruity sweetness of the Lychee. The exquisite handmade Chrysanthemum jelly was aesthetically pleasing to the eyes and delicious.
Osmanthus Concubine 4/5
We also tried Osmanthus Concubine ($23) concocted with Brasslion Dry Gin, Goji Berries and Osmanthus Cordial. It will have stood out more if the Osmanthus notes are stronger.
Szechuan Cucumber 4.5/5
Criss Cut Fries with Thai Curry Crab Dip 3.8/5
The crunchy Szechuan Cucumber ($10) was moreish with piquant Szechuan sauce. The concept of Criss Cut Fries with Thai Curry Crab Dip ($16) is akin to that of Fried Mantou with Chilli Crab sauce. The rich and creamy Thai Curry Crab dip was punchy with herbs and spices, and the addition of the crab meat gave the dip a meaty texture. Plain fried mantou would have been a better medium to complement the dip as the combination of both the saltish fries and rich sauce proved to be rather heavy.
Mala Chicken Popcorn 4/5
Mala Chicken Popcorn ($15) is inbetween a Szechuan Laziji and Popcorn chicken. It has the flavours of the former but a relatively meatier texture.
Pork Belly Bao 3/5 and Scallop Bao 3.5/5
On the menu, there is also a selection of Baos. We tried Pork Belly Bao ($8.80) with stewed pork belly in a fried bun and a Scallop Bao ($9.80) with a tempura-style scallop in a steamed charcoal bun. Overall, we find the type of bun too skinny, which works against the Pork Belly Bao as the bun becomes too greasy when deep-fried. The Scallop Bao was way more enjoyable. However, a smaller and fluffier bun could have made it look fuller and a lot more enticing.
Octopus Leg with Thai Vignette 3/5
Cauliflower Steak 4/5
For mains, the Octopus Leg with Thai Vinaigrette was disappointing with a squashy texture which was not palatable. On the other hand, the Cauliflower Steak ($23) stood out with an evenly grilled exterior that lent a layer smoky flavour that elusively enhanced the flavour of the sweet grilled Cauliflower. To further elevate it, it is topped with punchy ingredients - pickled radish, pomegranate, yuzu dressing.
Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.
Ju Hua Tai (菊花台)
9 Duxton Hill
Singapore 089593
Tel: +65 88692629
Nearest MRT: Tanjong Pagar (EW Line)
Opening Hours:
Daily: 5pm -1030pm
Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]
2) Alight at Maxwell MRT station. Take Exit 3. Turn righ and walk to Neil Road. Cross Neil Road. Walk to Duxton Road. Turn right onto Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]
