Yotel Singapore’s Komyuniti Bar is unveiling KOM-pairs, a monthly menu inspired by unique ingredients, starting this February until June. Komyuniti is equipped with a bar, restaurant, alfresco terrace and a co-working space allowing guests to network, socialise, relax, work, co-work, eat and drink within a smartly designed area. Head chef Benny Lim and award-winning mixologist, As’ad Isnin are in charge of the 238-seater bar-and-restaurant. Komyuniti brings guests on a tantalising journey combining the most eclectic of Eastern and Western flavours, along with a refreshing line of quirky cocktails that are minimalistic in style yet sophisticated in taste.
February features beetroot, and its unmistakable crimson hue, is most prominent in both bar and kitchen offerings that showcase a new side to this superfood. Thus, guests this month can enjoy Beetroot nuggets with mint yoghurt sauce. The dish is a mix of beetroot fritters combined with a medley of vegetables and coated with a crunchy beet tempura batter and served with a home-made mint yoghurt sauce.
To pair with this dish the Komyuniti Bar has created BEET IT — made with beet juice, lemon juice, ginger honey, ginger ale & rosemary, and Buffalo Trace Bourbon. The beetroot’s natural earthiness is said to balance with sweet honey and tangy ginger and lemon flavours.
In the coming months, diners can expect more KOM-pairs, such as:
• March - Tomato• April - Corn
• May - Mushroom
• June - Berries & Cherries
Yotel currently operates six airport hotels in London Gatwick, London Heathrow, Amsterdam Schiphol, Paris Charles de Gaulle, Istanbul Airport and Singapore Changi and six city centre hotels in New York, Boston, San Francisco, Amsterdam, Edinburgh and Singapore.
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