Reka:bar: Pushing Boundaries With Innovative Cocktails

Bar | Rekabar | Food For Thought

Located on the quiet side of Damansara Heights in Kuala Lumpur sits Reka:bar, the latest addition to the Kuala Lumpur bar scene. The most anticipated opening of 2021, the innovative cocktail bar does not only bring you a thought provocative menu, but one that takes cocktails to the next level of detail.

Entrance | Rekabar | Food For Thought


Reka:bar takes its name from the Malay word which means “creation” and Eureka, the joy of discovery. Reka:Bar is brought to life by a team of passionate individuals pushing the boundaries of innovation and deliciousness in drinks. The team at Reka is run by Bar Manager Giovanni Magliaro, Joel Poon and Rusho Harry, both Head Bartenders, and Floor Manager Karen Yuen, which focuses on bringing to you a world class tipple experience.

“The team behind Reka:Bar comprises accomplished industry professionals whose experience includes ownership or senior roles in internationally acclaimed establishments Mr Foggs (London), Experimental Cocktail Club (London) Native (Singapore) and The Other Room (Singapore). We’ve combined all our experiences and talents with one singular goal – to create a standout, world-class cocktail bar with constant innovation at our core and to provide an amazing experience for every one of our guests.”Joel Poon, Head Bartender of Reka:bar.

Naughty Congee | Rekabar | Food For Thought

Reka:bar Cocktail Menu: The Domino Effect

The menu is divided into 12 cocktails, with each linking to each other using a common ingredient expressed in different forms. For example, the wonderfully delicious Watermelon Sugar High made with Roku Gin, Tarragon, Ripe Cucumber, Watermelon Shrub, Shining Sake, and served with Vegan Sashimi, also another unique selling point are their excruciatingly tedious garnishes, which uses ripe cucumber, and the papaya based Better Together made with Widges Gin, Chalong Bay, Tio Pepe, Papaya & Tomato, Basil, Calamansi Juice, sees the use of cucumber in its Fruit Leather garnish. 

“Innovation, accessibility and sustainability. In our inaugural signature menu, The Domino Effect, every cocktail in our signature menu is linked with another by the use of a common ingredient except expressed in different forms. The result is a chain reaction of flavour while using the whole product, and enables us to serve our cocktails at an extremely accessible price point for guests.”

I Sho-yu | Rekabar | Food For Thought

Some of the cocktails we enjoyed off this menu include the I sho-yu, consisting of Bombay Sapphire, Apricot, Magic Mushroom Essence, Jasmine Quinine, Ethiopian Float, and a beautiful hexagonal Pineapple Coral; as well as the Forbidden Nib-ble, made with Dewar’s 12YO, Port Charlotte 10YO, Melaka Cacao Nibs, 8-Day Apple, Aromatic Bitters and Masala Powder. You can also see our previous teaser tasting of other cocktails including the Strawberry Feels and Naughty Congee at the Gen x Reka:bar A Progressive Malaysian Cocktail Pairing.

“About the Watermelon Sugar High, we worked closely with a local farm called A Little Farm on the Hill which is where we source some ingredients for this particular cocktail. The tarragon used gives a flavor profile similar to absinthe without the use of absinthe. A process called lacto fermentation is used with cucumbers which are fermented for a total of 12 days to reach its peak of flavor. Our take on this complex highball is topped off with a splash of shining sake, garnished with a vegan sashimi laced with umami paint that consists of soy sauce, balsamic & shiitake mushrooms.”

Drink Your Toast | Rekabar | Food For Thought

Primary Colours: A Celebration Of Malaysia

In addition to the Domino Effect, the Primary Colours menu explores the Jalur Gemilang, the national flag of Malaysia in its blue, white, yellow and red hues. The Coast To Coast representing blue is made from Beetroot Distillate, Diplomatico Planas, Kombu, Rectified Maraschino, Pomelo Juice while the super tasty Drink Your Toast representing white constitutes Brown Butter Bols Genever, Toasted White Bread, Pandan, Loca, Goat’s Milk, Cascara.

Dusun | Rekabar | Food For Thought

The red piquant Malay-sian Flower which carried interesting fruity floral notes of Luxardo Sour Cherry Gin, Sze Chuan Peppers, Kaffir Lime Cordial and Roselle Sonic, while the ever popular Dusun representing yellow consists of Arquitecto Blanco, Tuak, Tempoyak, Jackfruit Soy Milk, Passionfruit.

“Dusun, which means Orchard in Bahasa Malaysia. This drink is inspired by the diversity and deliciousness of Malaysia’s tropical bounty. We wanted to take our guests on a walk through a local Malaysian orchard on the first sip. As such, this cocktail features 3 of the most prominent of fruits grown in a local dusun – Jackfruit, Passionfruit, and yes, Durian. We are particularly proud of this cocktail because Durian is such a strong and difficult ingredient to work with, and have thus far converted even hardened Durian sceptics with this drink.”

The Reka:bar Experience

As one of the most anticipated openings of 2021, Reka:bar hopes to deliver a world class experience, one that is both innovative and experimental. A definite must visit for fans of playful and innovative cocktails, but for those looking for classics, do ask for Giovanni, he makes a great negroni.

67M, Jalan Setia Bakti,
Bukit Damansara,
50490 Kuala Lumpur,
+60 10-287 8908
Opening Hours:
5.00 pm to 12.00 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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