Voted by you, reposted by us, here is Savour BlackBookAsia Magazine’s Best New Restaurant 2022 Barood. From the creators of dynamic open-fire restaurant Revolver, comes Barood, a captivating Latin-Indian izakaya. This enigmatic bolthole is tucked away on the second floor of the same shophouse and is set to become the hottest new tables in town.

To enter Barood is to step into a hedonistic oasis. Beyond its darkened hallway, sumptuous shades of plum and chocolate convey a captivating, unabashed allure as guests slink into plush seats and ponder a cocktail or three. A wonderland for the senses, Barood is the answer to every playful heart’s desire, be they a couple on a racy date or like-minded friends on a raucous night out.

The vaulted den throbs with sexy Latin and Mediterranean beats well into the night. Leave your inhibitions at the door because at this steamy low-lit paradise, the convivial atmosphere is infectious, offering the tacit understanding that you will be staying put here for a good while.

Behind Barood’s black-clad bar, mixologists create a rotating selection of extraordinary and inventive cocktails that draw inspiration from historical foodways of the world and gastronomic traditions. Imagine clarified green apple, vermouth, Italicus and vodka shaken together as a nod to the historical trade route between India and the Mediterranean; or an espresso martini redefined with cold brew okra coffee, roasted coconut and vodka
crowned with a head of hot hazelnut foam liqueur.

Cocktail traditions are expertly observed but never traditional. To wit: Two classics — the Mai Tai and halwa — intersect by way of dark rum, dry curaçao, halwa, cashew and lime juice. Meanwhile, the Tequila Margarita is a smooth, potent blend of Milagros tequila, green gooseberry verjus, jalapeño agave and chartreuse.

Joining the line-up of libations is a spirit collection of over 200 labels, with a focus on single malts. There will also be a playful selection of up to 20 wines and sake for the taking. There is no denying the sensual nature of Barood, and in this atmosphere, the best come-on is the promise of superb food. The team of chefs, led by Saurabh Udinia, delivers with a menu of exotic and exotically spiced tapas. Think Bombay Uni Toast, Fish Tacos Amritsar, Oyster Pakoras, and Hokkaido Scallop Pani Puri served on handmade pottery from Khurja in India.

For more information: https://barood.com.sg/