Perched at the crossroads of Ann Siang Hill and Club Street, the dual-concept space is the spot for fresh modern Australian cooking and world-class cocktails. On the ground floor, the naturally ventilated Club Street Laundry offers unpretentious, ingredient-led plates like kingfish ceviche with avocado and lemon & herb grilled chicken with muhammara. Mains like the flame-grilled beef cheeks exemplify Chef Justin Hammond’s mastery of the live-fire technique, but it’s the charred leeks with chicken gravy that is the true hallmark of the menu. “It’s essentially a roast chicken – in flavour, components and ideology – so the technique and execution has to be perfect,” says Chef Justin. “It’s so simple there’s nothing to hide behind, just like the restaurant.”
A nondescript door leads downstairs to the very cosy cocktail bar, Hup San Social Club. Led by award-winning mixologist June Baek, the vibey 12-seater is the perfect nook for a digestif or two. The drinks, like The French Fries 2.0 (actually made with French fries-washed whisky), are playful and delicious; you won’t want to stop at one.
