Discovering Kuala Lumpur Through Its Bars
A Sip of the City | Discovering Kuala Lumpur Through Its Bars
One of the most immersive ways to experience a city is through its bars. Beyond the drinks themselves, cocktails tell stories—of tradition and innovation, of cultures meeting and evolving. In Kuala Lumpur, a city defined by contrasts, the bar scene reflects this dynamic spirit. Here, the charm lies in its diversity, from timeless institutions to bold new concepts and luxurious venues showcasing KL’s cosmopolitan flair.
While the bar scene in KL is relatively young—having emerged more prominently in recent decades due to Malaysia’s cultural landscape—it is thriving. Each bar, whether tucked away behind a hidden entrance or perched high above the skyline, contributes to a growing cocktail culture that’s garnering international recognition for KL’s cocktail culture. I set out to explore three distinct bars, each offering a unique perspective on Kuala Lumpur’s nightlife:
- A Mainstay: A bar that has earned its stripes as a local institution, standing the test of time.
- A Modern Newcomer: A fresh, innovative space pushing the boundaries of KL’s mixology.
- A Luxury Hotel Bar: A glamorous escape where cocktails are paired with skyline views and a touch of opulence.
Together, these bars paint a vibrant picture of Kuala Lumpur’s evolving drinking culture—one where history and modernity converge, and where passionate bar teams bring warmth and creativity to every pour. From timeless classics to experimental creations, these bars invite you to slow down and savor the moment. They offer a toast to the city’s ever-growing cocktail scene.
As promised, my exploration of Kuala Lumpur’s vibrant bar scene begins with a mainstay, a local institution: PS150.
Hidden in Plain Sight: Discovering Kuala Lumpur’s Timeless PS150
Hidden in the heart of Chinatown on Petaling Street, PS150 offers a unique journey through time and cocktail history. Its unassuming entrance, masked by a vintage toy shop facade, immediately evokes a sense of discovery.
Stepping inside is like entering a different era, a darker yet exciting chapter of the city’s past. Housed in a pre-war building, the bar is divided into three distinct spaces, each representing a different period of Indochina and cocktail evolution: the intimate Opium Den, perfect for a quiet conversation; the open-air Courtyard, a refreshing escape; and the Main Bar, where the magic happens.
The cocktail menu features around 20 signature creations, each beautifully described and presented as a “cocktail map.” This clever system plots drinks along two axes: from light and refreshing to strong and aromatic on the Y-axis, and from comforting to adventurous on the X-axis. This intuitive approach makes it effortless to navigate the menu and choose a drink that perfectly suits your mood. On this visit, I was feeling adventurous and gravitated toward the stronger, more aromatic end of the spectrum. In addition to the signature cocktails, the menu also includes a curated selection of classic drinks, as well as beer, wine, and non-alcoholic options.
I began with The Staple Diet, a herbal, cereal, and toasted blend of Green Tea Sake, Barrel-aged Umeshu, and Toasted Rice, garnished with Rice Crackers. This cocktail transported me to a paddy field with its distinct grainy aroma and layered flavors. Next, I indulged in the Panda’s Breeze, a refreshing highball from PS150’s collaboration with Hennessy. This sophisticated mix of cognac, amaro, citrus, and soda was a perfect choice for a cognac lover like myself.
Although PS150 might initially give off the vibe of an intimate speakeasy, its popularity and efficient service reveal a well-oiled operation. Drinks are often pre-batched to maintain consistency and cater to the growing crowd—a practical yet high-quality approach.
Crafting New Traditions: Penrose and the Art of Modern Cocktail Innovation in Kuala Lumpur
Continuing my exploration of Kuala Lumpur’s diverse bar scene, I now turn my attention to a modern newcomer making significant waves: Penrose. Opened in August 2022, Penrose has rapidly ascended the ranks of esteemed drinking establishments, earning notable accolades in a short span.
In 2024, Penrose achieved a remarkable leap on Asia’s 50 Best Bars list, soaring 42 places from its 2023 debut to secure the No. 8 position. This impressive climb earned it the Nikka Highest Climber Award and the title of The Best Bar in Malaysia 2024, sponsored by Nikka Whisky. Further cementing its reputation, Penrose debuted at No. 98 on the extended list of The World’s 50 Best Bars 2024, highlighting its growing international recognition.
Stepping into Penrose, I was immediately struck by its minimalist and intimate design. The bar foregoes the usual display of branded liquor bottles, a deliberate decision reflecting its dedication to crafting bespoke spirits, infusions, and blends. This approach gives the team unparalleled control over flavor, resulting in truly unique cocktails. The interior exudes a functional yet modern charm, with bar-counter seating that encourages conversation and attentive service. Every detail—ambiance, seating, service, music, and, of course, the drinks—contributes to a thoughtfully curated experience. A rotovap, visible through a small window, hints at the innovative techniques employed here. The cocktails themselves are impeccably balanced, each one a testament to the team’s expertise and ability to harmonise bold and subtle flavours alike. One of Penrose’s features is its mastery of highballs. Using an in-house carbonation system, they elevate the category with vibrant effervescence, offering a refreshing dimension and showcasing unique textures and amplified flavours. Penrose’s menu is presented as an unfoldable map, beginning with the bar’s philosophy and some friendly house rules. The offerings are thoughtfully divided into four categories: Classics, Highballs, Sours, Spirit-Forward, and Temperance, non-alcoholic options.
What I had at Penrose and why I opted for that.
Palo Santo caught my eyes first as I like perfume drinks. Palo santo, meaning “holy wood,” is a fragrant wood native to South America often used in spiritual rituals for its aromatic properties. In cocktails, palo santo is typically incorporated as a smoke, infusion, or syrup to impart its distinctive woody, slightly citrusy and resinous flavor. It adds a complex, mystical dimension to drinks, pairing well with earthy spirits enhancing both aroma and taste. Used in the infused way it worked harmoniously with the cognac, raspberry, mint and egg white as a sour.
Next I opted for the highball section as I have noticed that they carbonise the drinks what I love a lot and this kind of highballs became my new favourites. As agave and watermelon is always a good match I went for the tequila, watermelon, cosmos leaf, fennel and lime combination. In cocktails, cosmos leaf can be used for its subtle, herbaceous flavour, which has hints of anise or carrot-like notes. It adds a fresh, green complexity, making it an interesting garnish, infusion, or muddled ingredient in botanical and garden-inspired drinks.
Finally I couldn’t resist the mezcal based drink from the spirit forward section. Great concoction of mezcal, pine, manuka and amontillado sherry. Small glass great pleasure.
I also sampled some non-alcoholic options and was treated to additional drinks by the attentive team. The bar bites, prepared by the attached restaurant, were equally delightful and complemented the cocktails perfectly.
Penrose is an unmissable destination for cocktail enthusiasts seeking an exceptional experience in Kuala Lumpur. With its innovative drinks, minimalist ambiance, and dedicated team, it’s the kind of place that leaves a lasting impression and beckons you to return.
The atmosphere strikes a perfect balance—relaxed yet sophisticated, designed to foster connection and conversation. From the moment you step inside to the final lingering sip, every aspect of the experience is thoughtfully curated and deeply immersive. A heartfelt thanks to the incredible Penrose team, whose warm hospitality made leaving all the more difficult.
Bar Trigona at the Four Seasons: A Luxurious Cocktail Escape
Bar Trigona, nestled within the Four Seasons Hotel Kuala Lumpur, has firmly established itself as a beacon of mixology excellence in Southeast Asia, securing the 36th position on Asia’s 50 Best Bars list in 2024. Drawing inspiration from the indigenous Trigona honeybee, the bar crafts cocktails that highlight Malaysian ingredients and champion sustainability, earning them accolades like the Asia’s 50 Best Sustainable Bar Award in 2019.
The Colour Me Curious menu, introduced in early 2024, is a sensory masterpiece featuring 20 distinctive drinks across categories like Unique and Local, Bottled, Spirit-Free, and Trigona Honey Flight. Each cocktail is meticulously crafted with local flavors and ingredients, offering a vibrant journey through Malaysia’s rich culinary landscape, designed to awaken all five senses with tastes, textures, colors, and aromas that tell the story of its culture.
I began my evening with the Santo, a sophisticated and aromatic cocktail. Crafted with Michter’s Bourbon Whisky, Dry Vermouth, Palo Santo, Lemon, and Menthol, and topped with a small, smoldering piece of palo santo wood (creating a “candle” effect), this drink was an ode to my love for palo santo. Its smoky, earthy aroma and zesty undertones provided the perfect start to the evening.
Next, I ventured into the Cacao and Curry, a daring tiki-inspired creation that pays homage to Malaysia’s iconic curry puff snack. This complex yet balanced drink combines Mount Gay Eclipse Rum and Michter’s Bourbon Whisky with ethically sourced cacao, curry spices, Malbec, and Falernum, resulting in a rich tapestry of sweet and spicy notes with subtle fruity undertones. Served with a decadent praline, it’s a flavour pairing that captivates the palate and sparks curiosity with every sip.
For the grand finale, I chose the Iris. This decadent, violet-hued cocktail reimagines the classic White Russian with a Malaysian twist. This Flip-style blend combines Rémy Martin 1738 Cognac, nutmeg, single-estate coffee-infused stout beer, and ube (purple yam) cream, resulting in a rich and indulgent drink. The nutmeg adds a warm, spicy note, while the ube cream introduces a subtle sweetness and unique texture. The inclusion of coffee stout reflects Malaysia’s appreciation for coffee flavours, making the Iris a harmonious blend of local influences and classic cocktail traditions.
Bar Trigona’s dedication to sustainability, combined with its innovative cocktail creations and exceptional hospitality, makes it a must-visit destination for cocktail enthusiasts seeking a unique and enriching experience in Kuala Lumpur.
One of the things I love most about traveling the world through cocktails is the instant connection it creates—shared passions, familiar names, and a sense of togetherness that opens hearts. During my visit, I learned that one of Bar Trigona’s bartenders, Melvin, had worked alongside Balázs Molnar, someone I first met at Maybe Sammy in Sydney and later visited at his bar in Budapest.
These serendipitous moments remind me of the global community behind cocktail culture—proof that wherever you are, the world feels just a little smaller with a great drink in hand.
A Final Toast to KL
In conclusion, Kuala Lumpur’s bar scene is on an exciting upward trajectory. Its unique blend of cultural influences, innovative bar concepts, and warm hospitality make it a destination worth visiting for any cocktail aficionado. Cheers to that!
