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 Trigona 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. Bar Trigona confirms its unshaking commitment to sustainability by earning the Ketel One Sustainable Bar Award for the second year in a row, and also picks up the prize for The Best Bar in Malaysia 2020.