Walking into Aniba feels like stepping into a secret lair tucked away in a penthouse suite. Hidden beneath a nondescript office building, the entrance – reminiscent of a discreet backdoor to an exclusive club – creates an air of mystery. You might even find yourself hoping it doesn’t rain as you approach the covered alcove.
Inside, a dimly lit foyer leads to a strikingly scaled corridor, setting the tone with an enigmatic ambiance. As the space opens up, it reveals what feels like a penthouse gallery, adorned with an impressive art collection that gives the restaurant a distinctive, curated charm.
Aniba is a enu that adapts seamlessly to every occasion. [Photo: Kim Choong]
The journey begins at the reception, which greets guests before they’re guided past the bar to the main dining area. The heart of Aniba beats in its open-view kitchen with buzzing activities. At the central island bar, a striking installation inspired by Singapore’s Gardens by the Bay takes centre stage – sculptural flower pods that staff occasionally sway manually to echo the dynamism of the bustling kitchen and giving movement to the dining space.
But Aniba’s attention to detail doesn’t stop at its decor. Its new dining and cocktail menus, led by Executive Chef Anas and Head Bartender Edwin Tan, blend Mediterranean culinary traditions with Asian flavours. Drawing inspiration from beloved sweets and snacks from both cultures, the duo transforms geographically disparate ingredients into harmonious creations, shaking up taste memory from both cultures in the mixing tin.
Understanding the Concept Behind the Cocktail Creations
Aniba, which opened just last year, introduces a revamped cocktail menu that extends the restaurant’s signature Middle Eastern flair with Asian influences. The cocktails are crafted to complement the culinary offerings and enhance the guest experience, whether for a quick bite with a drink, a culinary journey over a meal, or an energetic late-night gathering with dance and music. The space is designed to suit any occasion.
The cocktail menu takes inspiration from familiar ingredients, reimagining them to challenge and expand the boundaries of flavour to complement the restaurant’s kosher, light yet intricate dishes. Each cocktail highlights a single, key ingredient, sourced from Middle Eastern or Asian cuisine and prepared in collaboration between the bar and the kitchen. Most garnishes are crafted in-house, emphasising this synergy between Chef Anas’s culinary talent and Edwin’s kitchen and bar experience.
Focusing on highball-style cocktails and dessert-inspired creations, the menu caters to guests who appreciate lighter drinks with complexity or indulgent, sweet cocktails. Some drinks are part of a chef’s selection, paired with specific dishes, while others delve into bold, layered flavours that evoke a playful twist on taste memories.
With a strong belief in mise en place, Edwin prepares most of the cocktails in advance to ensure consistency and eliminate variability. This approach simplifies the process so that any bartender can recreate the drink with ease. For Edwin, the majority of the bartending craft lies in taking care of the guests, not just in crafting cocktails.
From left: Coffee with a Kuih Loyang Garnish; Sesame that evoke flavours of local snacks in both Middle-East and Singapore; Rice, a highball with peppery and green apple notes. [Photos: Kim Choong]
Light and complex
Mango
Patron Silver Tequila, Montelabos Espadin Mezcal, Mango-Amba Cordial
Aniba’s Mango cocktail is a clear highball that incorporates elements from the Middle East, Mediterranean, and Asia, aligning with the restaurant’s fusion theme. The Mango-Amba Cordial is prepared using fresh mango sourced locally in Singapore, amba - commonly found in Indonesian mango chutney - and white onion, a staple ingredient in Mediterranean cuisine that adds spiciness and savouriness. Mezcal is used as the base spirit, complementing the mango’s ripeness with the cocktail’s lighter, highball-style presentation.
Rice
Glenfiddich 12 Whisky, Rice Porridge Syrup, Coconut, Black Pepper, Bay Leaf
Basmati rice and bay leaf, black pepper and coconut. That’s how the middle easterners steam their rice. Took the idea and made it with jasmine rice then top it with soda, black pepper, Glenfiddich 12YO whisky, which unique taste profile is the green apple, hence the drink taste a spicy, peppery and green apple makgeolli
Rich and Sweet
Coffee
Tamboo Rum, Mr. Black Coffee Liqueur, Cardamom, All Spice, Brown Butter Syrup, Angostura
This cocktail blends elements of Turkish coffee and Singapore-style kopi, showcasing a fusion of two distinct coffee cultures. It uses locally sourced coffee grounds brewed in a pot Turkish-style, where the coffee is brought to a boil with water and sugar. Unlike traditional Turkish coffee, the mixture is filtered to remove sediment before being used in the cocktail. The drink is flavoured with brown butter syrup, all spice, cardamom, and bitters, combined with rum and coffee liqueur to create a spiced coffee-based concoction. The garnish is a Kuih Loyang, which shape resembles the massas de vino (wine cookies) used for Passover.
Dates
Date infused Monkey 47, Longan-Goji Berry infused Vermouth, Clove, Orange Blossom, Angostura
This cocktail draws inspiration from the classic Martini/Martinez, with a richer and more robust flavour profile. The sweet vermouth, infused with longan and goji berries, adds depth and complexity to the drink. The flavour is reminiscent of a Middle Eastern Date & Pistachio Roll, with its deskinned dates, chopped pistachios, and subtle hints of cinnamon and cardamom. The garnish completes the theme, featuring a combination of date and pistachio.
Sesame
Bombay Premium Cru Gin, Toasted Black Sesame, Tahini, Hone, Halva
This creamy, full-bodied cocktail is a reimagining of the classic Army and Navy cocktail, inspired by Halva – a Persian sweet made from flour, oil, rosewater, milk, and spices. The drink also takes cues from the Asian dragon beard candy, known for its rich sweetness and chewy, threaded texture. Sesame plays a central role in the cocktail, evoking the flavours of the black sesame balls popular as a local snack. Instead of the traditional orgeat, this variation uses tahini, a Middle Eastern condiment made from ground sesame seeds, to provide a nutty and distinctive depth to the drink.
Individual And Sharing Plates Made To Satiate
Aniba’s menu is curated to offer a variety of dishes that satisfy every palate, whether dining solo or sharing with a group. Each plate is a blend of Middle Eastern and Asian (especially Singaporean) influences, showcasing kosher and market-fresh seafood to vegetable-forward creations.
From left: Pani Puri; Kubaneh; Tabuleh. The individual and sharing plates are designed to be suit any occasions. [Phoso: Kim Choong]
Kick off your meal with Aniba’s innovative take on Pani Puri ($9 per piece). This Indian street food staple is reimagined with a crisp, golden shell filled with a tangy yoghurt-yuzu foam, offering a refreshing burst of flavour.
The Kubaneh ($18) at Aniba is one not to be missed. The traditional Yemenite bread served warm and braided, with sesame-studded and shiny crust offers to pose for the social. The Kubaneh complements Aniba’s Tabuleh ($28) on a sharing plate featuring yellowtail ceviche, bulgur wheat, and a medley of fresh herbs. Pomegranate seeds add pops of sweetness, while yoghurt and tahini provide a creamy, nutty depth.
Bluefin ($37) is a textural wonder with layers of finely-chopped cucumber salad are laced with almonds and turmeric for crunch and earthiness. On top of the luxurious pile of bluefin tarte is a crispy kataifi pastry that offers something new in every bite.
Tender dumplings Shishbarak ($51) is a Middle-Eastern dish reimagine. Filled with spiced grouper with warm notes of cinnamon and turmeric, the velvety pockets are served in a bed of yoghurt-garlic sauce that’s tangy, aromatic, and deeply comforting.
From left: Eggplant; Bluefin; Shishbarak are some of the regular's favourite creations by Executive Chef Anas. [Photos: Kim Choong]
The Eggplant ($29) is a perennial favourite at Aniba. This dish elevates the humble eggplant to a work of art. The almost melt in the fork eggplant is topped with rise petals and pistachio, generously drizzled with tahini and a touch of silan, a date syrup that gives natural sweetness that balances the dish.
Fish Kebab ($54) are grilled skweres of fresh fish bathed in curr-tomato cream sauce served alongside fragrant Makluba Rice, a traditional Middle-Eastern favourite where the rice is cooked with spice and vegetables that creats a pretty layered presentation.
Desserts
For a sweet finish, try the Basbusa ($23), a Middle Eastern semolina cake infused with orange blossom water, creamy pistachio ganache and layered with cheesecake chantilly, shredded coconut, and crushed pistachios. For something citrusy, try Lime ($23), a zesty dessert that balances the tartness of lime curd with the creaminess of yoghurt crémeux and yuzu.
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