Komyuniti, a wordplay on ‘community’, is actually the name of a new multi-functional space located on the 10th floor of YOTEL Hotel on Orchard Road. Comprising of a bar, restaurant, co-working space, alfresco terrace and a pool, the idea was to have guests and members of the public come together to mingle and connect over good food and drinks.
The 238-seater bar and restaurant is actually the brainchild of Head Chef Mark Tai and F&B Manager As’as Isnin – with a full menu of tantalising drinks and 18 dishes. Chef Mark concocted the menu based on his experiences and ideas that spanned from his childhood memories to his career in culinary.
From the menu itself, we sampled some of the dishes worth mentioning: roasted pork belly (SGD19), which was not too heavily crispy and served with sweet apple sauce; buttermilk fried chicken (SGD13), which I find one of my favourite dishes of the night as the marinate brought up the flavours; fried brussels sprouts (SGD9) with hot sauce and fried bacon bits on top; as well as salmon poke (SGD13), a refreshing dish served with homemade chilli sauce.
F&B Manager As’ad created a cocktail programme across four categories namely Bittersweet, Tropical, Sours, and Timeless. Bittersweet features more spirit-forward cocktails, while Sours features an array of cocktails playing on the Whisky Sour. Tropical is, as the name suggests, is perfect for Singapore’s warm climate, and the Timeless category features classic cocktail Favourites. La Negra Rita was my sour poison of the night – with charcoal syrup and kaffir-leaves-infused tequila blanco, orange liquer, the result was a yummy concoction of citrus blend, with a zing to it. If you like tropical drinks, then Tiki Chin Chin has all the exotic flavours a Hawaiian poison can possibly have: vanilla-infused gin (yummy!), homemade Falernem liquer, and stirred with honey ginger, lime, and fresh grapefruit.
Komyuniti is now open Sun to Thurs 6:30am – 11pm, Fri to Sat, eve of PH & PH: 6:30am-12am, on Level 10, YOTEL Singapore, 36 Orchard Road.