Seaside alfresco setting of Sigi’s is ideal for enjoying refreshing gin-based drinks and grilled skewers.
WHERE sun, sand and sea meet, a gin-based drink can be a welcome treat.
Thanks to the spirit’s crisp character and bright botanicals, every sip is deeply refreshing and perfect for balmy waterfront settings like that of Sigi’s Bar and Grill.
The alfresco outlet of Shangri-La Golden Sands is located along Penang’s famous Batu Feringghi beach and occupies a converted bungalow at the far end of the resort grounds.
Framed by swaying palm trees, the former Italian restaurant recently had a conceptual revamp to become a grill and gin bar.
With some 50 labels from 10 countries, aficionados can enjoy everything from classic London Dry and Old Tom varieties from English and Scottish brands, to artisanal craft bottlings from the US, Australia, New Zealand, Italy, France, Germany, Spain and Japan.
Shangri-La Group Penang cluster F&B director Derek Kwan said the bar’s aim was to take customers on a globetrotting adventure, one drink at a time.
“Gin from different distilleries and regions around the world have subtle flavour nuances due to the unique ingredients and methods used.
“The wide variety here allows one to explore the various styles and discover his or her preferences.
“It can be a fun and educational experience which leads to better appreciation of the spirit.”
All gin start off as a neutral spirit. It gets its characteristic pine flavour from juniper berries.
Each maker then adds his own distinct bouquet of botanicals, which range from spices to herbs, flowers, fruits, seeds and roots.
Sigi’s gin-based offerings include classics as well as house specials.
“Small, specialised distilleries often come up with high-quality and flavourful offerings.
“This craftsmanship and innovation, combined with historical and cultural significance spanning centuries and continents, add depth to the narrative.
“It’s what makes gin such a tantalising subject for spirit enthusiasts,” Kwan said.
Connoisseurs will know that the best way to experience gin is either neat or with a little tonic. The latter’s effervescence helps to bring out the aromatics while adding a sweet bitterness of its own.
Sigi’s range of premium Fentiman’s tonic – in pink grapefruit, yuzu, Valencian orange, pink rhubarb, classic Indian and light varieties – is key to a memorable gin and tonic.
Gin’s recent revival in popularity also coincided with the resurgence of craft cocktails worldwide – when its versatility as a foundational element for drinks came to the fore.
Sigi’s cocktails are mostly time-honoured classics like the Negroni, Bee’s Knees, Sloe Gin Fizz, Southside, Tom Collins and Sidecar.
There are also some house specials like the Strawberry Gin Smash. An intoxicating mix of London Dry, lemon juice, honey, mint, ginger ale and strawberries, it has just the right balance of sweet, sour and fizz – with the muddled berries adding nice chewy bits.
Not to be outdone are the two non-gin entries – the SBG and FBI – which are abbreviations for Sigi’s and Frozen Black Irish respectively.
The former blends vodka with mango juice, Sprite, blue curacao and lemon juice for a striking-coloured libation, while the latter mixes Kahlua, Bailey’s, vodka and vanilla for a grown-up, coffee-fuelled treat.
And what better accompaniment to these than grilled meat, seafood and vegetable skewers.
There is Ras el Hanout Beef Kebabs, Red Curry Spiced Sirloin, Beef Kofta, Tandoori Lamb Chops, Lamb Loin Pinchitos, Chicken Yakitori, Chicken Inasal, Buffalo Wings, Teriyaki Salmon, Masala King Prawn, Provencal Scallop, Lemon and Coriander Baby Octopus and Black Pepper Tuna, to name a few.
Pick the skewers you want and cook them over a mini charcoal barbecue pit. This adds a fun, interactive element to the experience.
Cannot decide what to order? Try the Chef’s Menu or Degustation Set which has a bit of everything. There are also salads, sides and desserts.
Instrumental in Sigi’s recent switch to a grill concept was cluster executive chef Galli Gilles, a Frenchman who enjoys fusing Mediterranean and local flavours.
“Eating must be a sensory experience. It is all about interaction and the sharing of good food with those around you,” he said.
SIGI’S BAR AND GRILL, Shangri-La Golden Sands, Batu Feringghi, Penang. Business hours: 3pm to 11pm daily. Tel: 04-886 1852.
This is the writer’s personal observation and is not an endorsement by StarMetro.
