Review: Hyde at 53M’s New Menu Seeks Fun and Creativity

Like its name suggests, here is a whisky-based cocktail that Hyde has prepared in three forms: in a jelly, in a syringe, and in a “shot” form with gingery candy to “wash down the medicine”. This cocktail was inspired by the classic Penicillin cocktail, but the medicinal interpretation came from the antibiotics it was named after. The syringe speaks for itself, but the ginger candy pays homage to when children would be offered candy as a chaser after downing a shot of bitter cough syrup. Although, we certainly do not mind this form of “medicine” in our lives. The cocktail itself is medicinal and is reminiscent of a bitter herbal tea; however, that bitterness originates from the peated whisky used, while the dash of ginger provides an extra oomph.

Fizzy and funky, this drink tastes as fun as its name. The Tiki drink has a kaffir lime-infused white rum base that is punchy at first nose and first sip. But let the drink sit and the ice melt, and you’ll find that the drink will grow on you, imparting a delightfully fresh and zesty finish that will keep you wanting more.

A quick look at the ingredients in this cocktail and you’d be inclined to think you’re in for a creamy, tropical drink thanks to the white rum base and young coconut water. However, be in for a surprise when you’re presented with a drink that screams minimalism. With its clear consistency and single orange peel, the H’aloe Tropical is flowery and light, with an almost perfumed quality to it.

As its name suggest, you won’t be wrong to expect an oriental inspired cocktail. Indeed, the Han is inspired by the art of Chinese tea drinking. The concoction comprising Chinese fragrant pear infused gin is served in a glass teacup, powered by Fleur de Sureau (wild elderflower liqueur) and Dragon’s Eye longan infused dry vermouth. Melodic flavours of longan and elderflower swirl together for a flowery cocktail that has a sweet flavour and creamy mouthfeel. It comes served with a piece of dried longan for an added experience.

Beware: this drink is potent. Its base is made with a blend of different rums (hence the name), mango pumpkin spiced syrup, and chocolate bitters. While it’s a spirit-forward drink, it still retains its tropical Tiki properties and is refreshing if you let it sit, and the spiced qualities make for an interesting flavour. It’s topped with churro; a nice little treat to counter the cocktail’s strength.

A beautiful drink inspired by a beautiful country, the Japonism ’24 cocktail shows off the best of Japan with flavours of Junmai Ginjo sake, yuzu, and is finished in pink for that pretty sakura look. The base combines a house cognac blend with sake—an interesting duo—and mixes yuzu syrup with orange flower water and Japanese yuzu bitters, topped with an egg white foam. The drink imparts a creamy and velvety mouthfeel and is a sweet, easy-to-drink cocktail. All in all, a winning combo.

The first thought I had upon sipping this cocktail was: “It tastes like the Sarawakian three-layer tea”. While the bar team did not confirm this, the ingredients used definitely point to this cocktail tasting somewhat similar to that. With a base of Irish whiskey and pandan-infused grain whiskey, the creaminess of the drink comes from the different mylks (alternative milk) and coconut liqueur, giving it a very local flavour.

Coming to Hyde after dinner? You’ll want the Velvet Room for dessert. Tasting like an After Eight mint chocolate with a boozy hit, this cocktail has a base of gin infused with Gong Mei tea, powered by cacao mint liqueur and cream, and topped with housemade lemon and thyme oil for a tincture of herby flavour.