Bar Trigona, proudly nestled in the glitzy Four Seasons Hotel Kuala Lumpur, stands tall as a shining beacon of Malaysian mixology.
Helmed by head bartender Rohan Matmary, Bar Trigona’s inventive cocktail programme draws on local flavours and aromas, turning homegrown ingredients from Malaysian farmers into intoxicating beverages of international acclaim.
The cocktail bar currently resides at No.36 on the Asia’s 50 Best Bars 2024 list, losing out only to Penrose KL at No.8. Previously, it ruled the roost as The Best Bar in Malaysia for an unprecedented run from 2020 to 2023, anchoring its position as one of the premier drink spots in the region.
The opulent gilded interior is a worthy space to enjoy the current Colour Me Curious menu which debuted earlier this year. Decked in elegant hues of blue and teal with touches of leather and gold, the bar sits at the intersection of East and West, modernity and colonial influence – which makes it ideal to highlight Malaysian terroir in all its vibrancy. According to Matmary, Bar Trigona is more than just another bar; it’s an experience. Whether guests are here for pre- or post-dinner drinks, they can enjoy a global menu in a luxurious setting overlooking the city.
Local delights like nutmeg, rose apple, torch ginger and local Kelulut honey – harvested from the stingless Trigona Thoracica and Trigona Itama species of bees that give the bar its name – stand out in sharp relief against a backdrop of globetrotting influences, sending guests on an international journey with a gastronomic destination anchored on the aromas, flavours and colours of Malaysia.
Highlights in the programme include the Pastel, a blushing, floral libation that’s as easy to sip as it is on the eyes; the Inca, a bottled take on the classic Vieux Carre; and the violet-hued Iris, a reimagined White Russian with a heady dose of nutty decadence.
Spirit-free beverages also make the menu, in line with a global push for conscious drinking even at alcohol-focused locations. There’s the Petrichor, a breezy but punchy mix of fig, vetiver and pandan, along with the Scarlet, featuring raspberry, roselle and black truffle with an undercurrent of fizz.
The drinks, naturally, can be enjoyed with a multicultural menu of Malaysian bar bites – think Lobster Ramen, Padron Peppers Bhaji, and Trigona Tropical Caviar.
The Colour Me Curious journey doesn’t have to end at the bar, as guests will also be able to bring home a selection of bottled cocktails, available in quantities of one, two or five serves.
In line with Bar Trigona’s ethos of supporting local farming communities, a portion of the proceeds from every cocktail sale goes towards the revitalisation of indigenous bee habitats – meaning that your night out contributes to the continued vivacity of Malaysia’s natural bounties.
Dino’s Kelulut Trigona Stingless Bee HoneyIn a small farm in Negeri Sembilan, there are chiku, rambutan and carambola (starfruit) trees, just to name a few. These provide the nectar for the rare stingless Trigona bees to collect and to be used in Bar Trigona’s menu. The farm, founded by Dino Malik, makes up for its small size with its nutrient-rich, sweet-sour Kelulut honey.
Harvested hygienically, the all-natural honey is free from any artificial colours, sweeteners, additives, pesticides, antibiotics or chemicals. Kelulut Trigona Stingless Bee Honey is also said to be superior to normal honey as they are stored in propolis pots (which naturally absorb its healing properties), and contain more vitamins, minerals, and medicinal properties than typical bee species.Find out more at dinokelulut.com. |
Bar Trigona is at Level 6B, 145 Jalan Ampang, Kuala Lumpur, 50450 Kuala Lumpur, Malaysia.
Text by Alvin Lim and Nida Seah.
