“Work is the curse of the drinking classes.” — Oscar Wilde
For many people, ordering a glass of Negroni comes second nature to being at a bar, but many probably do not know how the infamous cocktail got its name. The traditionally gin forward cocktail is known for its strength, but most importantly, its 3 ingredients, a London dry gin, a red vermouth and its key ingredient, Campari. Continue reading
When it comes to Indian fine dining in Kuala Lumpur, there are few and far between that comes close to doing what Nadodi does, and now, they have taken it further by creating a liquid degustation to match. The new menu takes you through a journey across the Indian subcontinent, taking inspiration from as far north as the Tibetan plateau, to the homelands of Nadodi’s cuisine itself, Southern India, once again taking you on their nomadic journey. Continue reading
When it comes to artisanal tequilas, there are few brands that take it as seriously as Tequila Ocho. Their take the production of their tequila to such as extent, being the first ever single estate tequila, with each plot, which they call ranches, producing a different quality based on its unique terroir. We speak to Jesse Estes, Global Ambassador of Tequila Ocho to find out more about this unique tequila. Continue reading
Bar Trigona at the Four Seasons Kuala Lumpur has recently won Ketel One’s Sustainable Bar at the Asia’s 50 Best Bars 2020, and they have continued in that stride with their latest menu, the Life Cycle Of A Fruit. The concept is simple, to completely utilise a fruit so that nothing goes to waste, not even the peels. Continue reading
For many people around the world, it must come as a curiosity why the slightly comical notion of World Cucumber Day even exists. This idiosyncratic day celebrated on the 14th of June every year was first invented by English horticulturists in 2011 to celebrate to mild flavoured vegetable and has been celebrated by Hendrick’s ever since. We speak to Charmaine Thio, SEA Regional Brand Ambassador for Hendrick’s Gin to find out a bit more about this quirky little day. Continue reading
Spiced rum is a type of rum that is usually made using dark rum, with additional flavour and you guessed it, spices. One of the most interesting quirk of spice rums is that they usually take on seafaring and adventurous names, and Black Tears Dry Spiced is no different. We sit down with Din Hassan, Brand Ambassador the brand to get to know a bit more about what spices make it so special and how we should use the spiced rum in a cocktail. Continue reading
If you’ve ever been to Jigger & Pony in Singapore, you will understand why this outstanding hotel bar has earned the number one spot on the Asia’s 50 Best Bars 2020. From their outstanding hospitality and bar programme, their systematic approach to training is but one of the many highlights that that bar offers, we speak to Bar Manager Jerrold Khoo to learn a bit more about how much goes in to a jigger and pony. Continue reading
The recent Asia’s 50 Best Bars 2020 had quite a number of toss ups, with new entries abound and a change in the top spot. But what has Malaysians buzzing are these three bars making the list. Bar Trigona with its honey-centric programme; JungleBird, the bar named after the only Malaysian cocktail; and Coley Cocktail Bar, which takes its namesake from the first female head bartender of The Savoy, Ada Coleman. We speak to their head honchos to find out a little bit more. Continue reading
When it comes to the bartending industry, there are a few names that need no introduction, and Agung Prabowo is one of them. The brainchild of the Hemingway inspired bar, The Old Man originally opened in Hong Kong and has now expanded with the opening of The Old Man Singapore. Agung has been recently crowned (like his namesake) the Industry Icon Award at the Asia’s 50 Best Bars 2020. We speak to him to find out more about his philosophy as well as the creation of some of The Old Man’s iconic concoctions. Continue reading
Jay Khan is one of Asia’s best known bartenders, not only because he makes excellent cocktails, but has helped further educate the public about agave. The Hong Kong born native was recently crowned the Altos’ Bartender’s Bartender at the Asia’s 50 Best Bars 2020 and in addition to that, his bar COA has also placed number 3 at the Asia’s 50 Best Bars this year. We speak to Jay to pick the his brains on his thoughts about bartending and bartenders. Continue reading