Section 17’s luminous new La Lune reaches for the moon with a celestial confluence of cocktails and cuisine, set in a beautifully serene space with bohemian living-room rhapsodies.
The bar and the kitchen both shine bright with charm and charisma, channelled by the team that runs NICE Bistronome below.
Lala at La Lune: Intriguing pairings include a drink and a dish influenced by classic Chinese steamed clams.
The Boston Lala cocktail runs deep with silky salinity, syncing kombu-infused sake with Shaoxing wine, house-strained ginger syrup and bird’s eye chilli tincture. It’s rich but soothing, like a decadent nightcap after a dai chow supper.
Sip together with the Lala Tong soul-warmer, harnessing Kuala Selangor white clams in robust superior soup, speckled in crimson with the herbal sweetness of wolfberries to brighten the briny pop of ikura and tobiko.
La Lune’s other intoxicating stars include the Jungle Bird-inspired Jungle Garlic, a tiki triumph of four rums – gold, dark, white and overproof – with tropical notes of pineapple, passion fruit, falernum and lime, laced with bitters of orange and Malaysian kulim fruit.
Savour with fried chunks of rosemary chicken thigh, crackly to the battered bite, moist to the full-fleshed chew, matched with creamy garlic yogurt sauce for a refreshing Mediterranean foray.
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