SINGAPORE -- When Elex Ng was developing the menu for his new cocktail bar, Nanyang Club, he sought inspiration in a nearby Chinese medicine store. His early experiments with dried mushrooms and herbs were underwhelming. "Then I saw this whole dried-out octopus. I was like: 'Okay, why not?'" he said.
Life
Singapore mixes unique cocktail culture
Dried octopus sours take on Singapore Slings as island state searches for identity
Elex Ng, head bartender at cocktail bar Nanyang Club, uses identifiably Singaporean and Asian ingredients and flavors to build uniquely local drinks. (Photo by Peter Guest)
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