145, Jalan Ampang, Kuala Lumpur, Malaysia
With a menu focusing on indigenous and sustainable ingredients, Bar Trigona speaks to its setting beyond the gilded walls of its host Four Seasons Hotel Kuala Lumpur. Malaysian produce is a mainstay, from the wild turmeric harvested in Pahang, raw honey from the eponymous Tirgona hives and tropical fruits from a Bangi organic farm. The local honeybees, particularly, are given centre stage. Their nectar – simultaneously sour and sweet – peppers many of the drinks, after head bartender Ashish Sharma (previously of Manhattan, Singapore) uncovered it on a research trek into the jungle. Book a table for sundown – the mosaic and mirroring across the bar splays light all around the room during golden hour.
Find out how Bar Trigona became the winner of the Ketel One Sustainable Bar Award 2019.