Gin and Jellyfish? You Might Be at a Bar in Singapore.
Baua Electric
JANUARY 29, 2024
Yes, the owners will be happy to tell you all about lacto-fermentation and the vegan custards and meringue used in their fanciful recipes if you ask, but they are also resolute in their promise that this is a bar, not a lecture hall. As such, they make clever use of sustainable crops like tonka beans and overabundant species like jellyfish.
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