From the Korean crispy rice-inspired dessert Nurungji to the popular Nasi Goreng “Encore” topped with duck meat and uni, dining at SU MA in Blok M has always spotlighted an interplay of familiar East Asian ingredients. This spirit has carried over to the newly opened SHŌ Bar, where the same focus on ingredients is now expressed through its cocktail creations.
Sharing a glass entrance with SU MA, the way into the cocktail bar can be found nestled slightly hidden to the left of the host’s table. Inside, the space bears marks of the restaurant’s intimate and minimalist charm—albeit with a darker, more monochromatic presentation. Black Japanese wooden panels cover the walls, paired with matte-finished white marble tables and counters that gently suffuse the sparse yet warm lighting.
“The R&D for SHŌ ran alongside the development of SU MA’s volume three [menu], so there was a lot of back and forth with [Chef Rachel Tjahja and Chef Ryan Kim] to align and map out the ingredients that we use,” shared beverage director Demitria ‘Demi’ Dana Paramita, whom enthusiasts would recognise for her accolades in global bartending competitions. “For both [SU MA’s] volume three and SHŌ’s volume one, we’re embracing the season of summer. And when we talk about summer, we think of the heat, standing in the middle of a field and being surrounded by the scent of the sun.”
NATSU, which means ‘summer’ in Japanese, captures this imagery with a smoky and tropical concoction of yuzu sake, bourbon and whisky, all complementing the base ingredient: mango. To top it off, a leaf of Indian borage, harvested directly from SU MA’s in-house garden, sits on the rim of the glass, adding a touch of refreshing minty aroma.
Inspirations for these cocktails are also not far from Demi’s surroundings. For one, BIBIM is a fruity mix of makgeolli and lacto-fermented strawberry cordial that is topped with a light, spicy rum foam infused with gochujang and pineapple—an homage to Chef Ryan’s hometown of Jeonju, South Korea, which is renowned for its bibimbap and makgeolli. UME, on the other hand, is a zesty and herbaceous twist on the Parisian boulevardier, featuring amaro in place of Campari and Chef Rachel’s favourite Japanese plum liquor, umeshu, further infused with honey.
There is no doubt that the presence of SHŌ Bar completes the enjoyment of dining at SU MA, but it also stands as its own well-rounded experience. Whether indulged solo or paired together with SU MA’s a la carte selections, even from early on, SHŌ Bar attests to its ability to extract a renewed appreciation and discovery for what was once humble and familiar. “Even if these cocktails can initially come off a little bit complex, at the end of the day, we’re using ingredients that are close and familiar to us and the cultures we’re surrounded by,” said Demi.