Take a trip to the gilded bar in the Four Seasons Hotel Kuala Lumpur to sample its new award-winning menu (Photo: Four Seasons Hotel Kuala Lumpur)
Four Seasons Hotel Kuala Lumpur’s acclaimed Bar Trigona has been honoured with Asia’s 50 Best Bars’ Siete Misterios Best Cocktail Menu Award — the newest accolade to the region’s programme — on top of ranking No 29 on the coveted list and securing its title as the Best Bar in Malaysia for the third consecutive year.
“We are thrilled and humbled to receive this recognition yet again. A big thank you to the panel and to our valued guests for their continued trust in us,” said bar manager Julian Brigget in a statement. “Our global success would not be possible without our local partners. It is a privilege for us to work with Malaysian farmers and food artisans who take such pride in their ingredients.”
Named after a type of stingless bee that builds hives in coconut trees and produces some of Malaysia’s best honey, Bar Trigona is best known for its ethos in sustainability (they have a couple of Sustainable Bar Awards under their belt) and championing local ingredients. Its latest menu, Herb Garden in Your Glass, comprises an extensive cocktail selection built upon the foundations of indigenous herbs that can be found in the country.
Individual pages are devoted to fragrant pandan, an aromatic leaf often used in local desserts; herbaceous pegaga, a creeper plant used in traditional medicine; ambrosial lemongrass, familiar for its slightly sharp, citrusy and tangy profile; and bunga kantan or torch ginger, an indispensable ingredient in Malay and Nyonya cuisine. The bartenders are adept at using these ingredients to give familiar favourites an unexpected twist: try the Pegaga Sour, which combines pegaga-cooked wine, trigona honey, citric acid, bitters and egg white.
While the menu gives international patrons an opportunity to discover Malaysia’s abundant flora, it’s also designed to educate them about food wastage and the bar’s root-to-shoot philosophy, in which every part of an ingredient is put to good use.
“Our motto is reuse, recycle, repurpose,” Brigget explained. “The aim is to utilize the entire ingredient through its life cycle. Not only does this minimize waste but also paves the way for original and unexpected flavour profiles.”
Following a two-year hiatus, the glittering in-person ceremony, which took place at Mandarin Oriental Bangkok, welcomed professionals and enthusiasts from all around the world. Four fellow Malaysian bars also made it to the list with Junglebird raking No 35, Three X Co at No 70, Backdoor Bodega at No 97 and Coley at No 100.
Hong Kong’s Coa cinched first place, but Singapore’s presence was notably felt in the top 10, with Jigger & Pony bagging runner up and MO Bar — who also scored the Highest Climber Award —and Manhattan scoring eighth and ninth place respectively.
For the full list of winners, see here.
