JungleBird: The Bird Is The Word

Interior | JungleBird | Food For Thought

JungleBird: Rumah Rum and Rum Bar

If you live in Kuala Lumpur and have never heard of JungleBird, then you really need to visit. The eponymous rum bar is named after Malaysia’s only national cocktail, a rum and Campari concoction originally concocted at the original Aviary Bar at the Hilton Kuala Lumpur in 1973. By consistently placing at the Asia’s 50 Best Bars, you can see why they’re known for not only for their collection of some of the most outstanding rums, but having a home away from home hospitality, as well as a newfound delivery service to match.

Covid-19 Preventive Drink Delivery Service

The Covid-19 has cause nationwide fear of people interacting with each other, and that’s why businesses have found new ways of delivering their service to your doorstep. From ensuring everything is sanitised and re-sanitised, restaurants and bars are ensuring that every step is taken to reduce contamination and the spread of the coronavirus.

Joshua Ivanovich | Lolita Goh | Divyesh Chauhan | JungleBird | Food For Thought

JungleBird, a ‘Rumah Rum’ is co-owned by Joshua Ivanovic, Lolita Goh and Divyesh Chauhan, with various experiences across the globe with a number of competitions wins under their belts. One of the best aspects that JungleBird offers is their educational experience on rums. From their very impressive selection of artisanal Foursquare Distillery rums to their use of Plantation, you’re sure to learn how to differentiate a rum from a cachaça in no time.

Best Drink In The World | JungleBird | Food For Thought

JungleBird Menu: Planes, Trains & Automobiles

The latest menu at JungleBird took a while to develop, and looking at the menu you can understand why it took so long. The meticulousness in crafting their latest menu, inspired by some of their favourite cities around the world, really lends to their impressive menu. This is their latest iteration: –

Jungle Bird Cocktail | JungleBird | Food For Thought

Jungle Bird

Diplomatico Mantuano rum, Campari, fresh lime and pineapple juice.
The Jungle Bird at JungleBird is one of their signatures, and definitely does not disappoint. Balanced well and paying homage to its heritage, the oily and sticky Mantuano makes a very good Jungle Bird.

Grog | JungleBird | Food For Thought


5 rums from the Caribbean and South America, Taylor’s Velvet Falernum, Angostura bitters, fresh lime, nutmeg and fresh cane syrup.
Another classic off the menu, the Grog is one of the stronger tiki classics. Using up to 5 rums really packs a punch in this spirit-forward cocktail, yet very drinkable, almost like having Christmas in a cup.

Klarified Klaipirinha | JungleBird | Food For Thought

Klarified Klaiprinha

Inspired by Kuala Lumpur
Capucana cachaça, jackfruit and lime.
One of the latest cocktails on the menu, the difficult to pronounce clarified caipirinha is a one of their entries for the Asian Vantguard Cup which entered into their new menu. The clarified jackfruit milk punch is tasty with notes of jackfruit, yet balanced well with sweet and sour.

Nyonya Business | JungleBird | Food For Thought

Nyonya Business

Inspired by Melaka
Diplomático planas rum, pineapple, cucumber & green chili shrub, cashew orgeat, rojak and asamboi.
One of the most interesting umami cocktails on the menu, JungleBird perhaps has the best version of a rojak cocktail in Kuala Lumpur. With the right heat from the chilli and cool form the cucumber, the rum-based cocktail is extremely moreish. The puntastic name of this drink also ensures that if anyone asks you what it’s called you can just say its ‘non of your business.’

“It took me ages to find the right balance of sweet and spicy to get right the flavour of the rojak. I really wanted to make rojak in a cup.” — Joshua Ivanovic, Co-Owner of JungleBird.

Strawberries & Cream | JungleBird | Food For Thought

Strawberries & Cream

Inspired by Cameron Highlands
Diplomático Planas rum, Cameron Highlands tea, strawberry and lemon.
The clarified milk punch made with strawberries is one of the best cocktails on the menu, with a pronounced black tea flavour, yet balanced well with the sweetness and tartness of the strawberries. Usually served with a teaspoon of strawberry curd, this delicious cocktail pays tribute in all the right ways.

“This cocktail is a tribute to the Cameron Highlands, famous for its strawberry fields and tea plantation.” — Joshua Ivanovic, Co-Owner of JungleBird.

Cendol Colada | JungleBird | Food For Thought

Cendol Colada

Inspired by Penang
Diplomático Planas rum, pandan, JungleBird coconut cream, pineapple and lime.
The Cendol Colada is a twist on the Pina Colada, but with a Malaysian touch. The Cendol is a dessert made with coconut cream, red bean, sweetcorn and gula melaka, a type of local palm sugar. The cocktail however, is a brilliant alcoholic twist, with the right amount of white planas rum for that marshmallowy flavour.

Thunder Thunder | JungleBird | Food For Thought

Thunder Thunder

Inspired by Singapore
Clairin Sajous & Diplomático Planas rum, Chartreux Gentiane, hakka lei cha, sesame orgeat, thai basil and mint.
One of the more umami-forward cocktail, this interesting alcoholic take on the traditional Hakka vegan dish is has all that green and nutty flavours that you’re familiar with. With such a delicate flavour, it is extremely hard to balance well, yet, done pretty magnificently. A cocktail you have to try at least once.

“I wanted to create a cocktail that is a tribute to the Hakka culture, and what better than the lei cha. The herbal nutty flavours make this drink quite unique.” — Lolita Goh, Co-Owner of JungleBird.

Mar Thai Nee | JungleBird | Food For Thought


Inspired by Bangkok
Widges gin, Thai basil, green chili, green pepper and citrus.
The Thai twist on the gimlet is a pretty strong cocktail, especially if you’re a fan of a bit of spice. Made with Thai basil as its base flavour, perfect for those who like a little grassy note.

Cascade | JungleBird | Food For Thought


Inspired by South Islands, New Zealand
Diplomático Planas rum, Mancino Secco, sparkling wine, kiwi, citrus, honey and soda.
One of the easiest drinks on the new menu, the Cascade is the perfect starter drink for the night. With the fizziness of the kiwi sparkling wine and the zesty sweetness of the dehydrated kiwi, this homage to New Zealand is beautifully served invoking the water passing down a pebbled stream.

Pilot's Getaway | JungleBird | Food For Thought

Pilot’s Getaway

Inspired by Puerto Rico
Bacardi Carta Blanca rum violet, coconut, pineapple and citrus.
The unique take created by Lolita Goh is almost like the lovechild of an Aviation and a Pina Colada, in which the cocktail has a pronounced coconut flavour, yet the crème de violet adds that distinct flavour. Easy to drink, and more stunningly, comes in a beautiful hue.

[mixcloud https://www.mixcloud.com/DONTPANICDISCO/dont-panic-disco-volume-1-dj-soothsayer/ width=100% height=120 hide_cover=1]

The JungleBird Mixcloud Experience

For those who are regualrs at JungleBird, you will be familiar with their genre of music curated by DJ Soothsayer, with predominant disco and electronica, music designed to keep your spirits high. Perhaps you would want the complete JungleBird experience while you order in their cocktails to party at home. You can listen to the DON’T PANIC DISCO Playlist on Mixcloud.

JungleBird Cocktail Delivery Menu | JungleBird | Food For Thought JungleBird Delivery FAQs | JungleBird | Food For Thought JungleBird Delivery Cocktails | JungleBird | Food For Thought

Duduk Di Rumah Rum Lah: JungleBird Delivery Service

As the Movement Restriction Order (MRO) is currently in effect, JungleBird has expanded their regular services to include takeaway and home delivery of some of their signature cocktails, which are delivered by KL Cocktail Co. They will be launching their food menu soon, so keep an eye out for that. In the meantime, call the number below to make your orders.

Contact: +6013 839 5715
Operation Hours: 12.00 pm to 6.00 pm
Location: Klang Valley
Payment: Online Banking
Gift Card: Umai

JungleBird KL
15, Plaza Damansara,
Medan Setia 1,
Bukit Damansara,
50490 Kuala Lumpur
+603 2011 5715
Operation Hours:
Sunday to Wednesday: 5.00 pm to 1.00 am
Thursday to Saturday: 5.00 pm to 3.00 am


Nicholas Ng

Nicholas Ng is a restaurant critic and drinks writer and is the editor of independent publication Food For Thought. He has been a freelance journalist for the 15 years and has previously worked as a lawyer and in digital marketing. He currently is the Principal Consultant of A Thought Full Consultancy, a food and beverage marketing consultancy.

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