Destinations

Foraged Malaysia signature cocktails: Bar Trigona at Four Seasons Kuala Lumpur  hotel (launched in March 2023) presents 16 new drinks as an exciting journey in geography, creativity and flavours (much thanks to an abundance of fruits and herbs from Malaysia’s rainforest (which – not to forget – includes parts of the jungle island of Borneo!). And cocktail-wise this is truly something for connoisseurs!

Paying homage to home grown produce, telling a flavourful story via cocktails, harnessing native herbs in myriad ways to extract their full range of flavours and textures, and using fresh produce that is grown close to home and in a sustainable manner – these are hallmarks for this bar and its award-winning mixology team.

Bar Trigona really goes the extra – also sustainability-driven – mile to re-casting the familiar into new incarnations. From fruit and flower to leaf and stem, Drinks are crafted with farm-fresh herbs cultivated on Malaysian soil, where a herb farm collaborates with Four Seasons’ bar team.

Acclaimed mixologist Rohan Matmary was appointed Head Bartender in late 2022 with the promise of an exciting new phase for the five-star hotel bar. Building on Bar Trigona’s legacy, Rohan started crafting an ambitious beverage program to further strengthen the connection between Four Seasons guests and Malaysian farmers who partner with the bar.

He has a strong belief that cocktails should spark curiosity and reveal a strong sense of place. He continues the Bar Trigona journey – now with geographical theme that takes the guests to places, and where guests can expect to taste unusual woody influences, from sandalwood to cedar guests can expect to taste under-the-radar local ingredients as well as unusual woody influences, from sandalwood to cedar. The taste of the jungle!

‘Foraged Malaysia’ is this immersive experience where the Bar Trigona team has gone at length to forage, to explore the country’s heritage as a key inspiration. They have look at the world with new eyes, with a mindset of endless possibilities, and in their case how it can inspire how to make discerning cocktails – and based on what! Now it is about bringing the result, the story, to the audience; we bar visitors who will be intrigued by the sheer ambition of Bar Trigona with its latest signature drinks!

The playful new menu not only showcases cutting-edge ideas and techniques but also the country’s rich diversity of local ingredients and beverage rituals, mapped across four distinct regions: Sabah, Sarawak, Peninsula and Islands.

Even local dishes Teh Tarik (a popular hot milk tea beverage), Bak Kut The (a pork rib dish cooked in broth) and the noodle dish Laksa have inspired some of the cocktails!

Seated at the bar is the pole position at Bar Trigona in order to get up close to the action of the bartenders and watch their techniques and creations live. The bar stool is also extravagantly beautiful and comfortable; made with shiny leather padding and velvet upholstering in hues of brown, beige and yellowish.

O.K, ‘Foraged’, let’s see and taste what you have in store for us… The new menu – with dark blue cover – has a polygon shape, with cards screwed together and that one turns to the side to reveal cards further behind. The contours of a butterfly seem to be the symbol used on the cover.

Representing Sabah, the ‘Teh Tarik’ is made with Michter’s Rye (Renowned for rye, and America’s oldest whiskey variety), monk fruit, Sabah tea, Chantilly cream, cassia (Chinese cinnamon made from bark). The Teh Tarik interpretation comes with large ice cubes in a tall milk glass and has a latte-like colour that is slightly red towards the top.

Next drink to test is the ‘Bunga Raya’, made with Tried & True Vodka (a French neutral vodka liked by bartenders), hibiscus, clarified grapefruit, Asam Boi Garam (marinated mango), chocolate mint, strawberry Tanghulu (candied fruit snack!). It also contains sour plum salt.

This strawberry-hued drink, which represents Sarawak, has an appeal as a summery cocktail that will be a sure-fire hit with ladies – served in what looks like an oversized wine glass.

Inspired by the same region is also ‘Salt & Pepper’, which is the Bar Trigona take on a classic Martini. It is based on Hendricks Gin and made with Sarawak black pepper, sea salt, oolong vermouth, pickled cucumber and Kaluga Amur Caviar (caviar with rich texture)!

This drink has a honey golden colour, with the cocktail placed on a small and rounded, rectangular gold-hued tray, with the black caviar placed on rolled cucumber slices. Quite a bespoke cocktail!

From the Islands section comes ‘Pandanico’, which uses some rather unique techniques to make a drink inspired by salty sea water, and with what looks like soap bubbles as garnish! It is made with Tanquerray No.10 Gin, sesame oil, pandan tonic water and salted seaweed air. Served in a tall glass the drink filling the glass has a transparent golden hue, and with what looks like white soap as bubbles rising up from the actual drink glass. It is perhaps more a peculiar idea than a great-tasting drink but will probably appeal well to those who are fans of the pandan taste – which is described as grassy vanilla with a hint of coconut.

With the next sample, however, comes a great party drink that will go down well with festive gatherings and evening drinking. It’s called ‘Kungit Royale’ and where we go back to the Sabah region for inspiration. Monkey Shoulder premium whisky, turmeric leaf, four types of hinger, Trigona honey (from the wild Trigona bee) and Prosecco are the ingredients. Dominated by the honey-taste it is also a drink for the vacation setting, thinks Happy Hour Asia. And the turmeric is a super spice to maintain one’s good health, including keeping any cold at bay!

Then we’re happily heading back to Sarawak, for the tasting of the ‘Sarawak Bubbles’ drink – a brilliant take on French 75. Served in champagne glass it is a mix of recharged prosecco, Cointreau, Botanist Gin, and seasonal sorbet slowly melting in the rosé-hued drink.

Next: let’s create some mangoism! Sarawak’s ‘Mangoism’ has to be done really. Who isn’t a fan of mango to begin with?! It is made with Johnnie Walker Gold Label Whisky, recreated bambangan (wild mango!), Borneo rainforest honey and citrus. The whisky and mango gives this drink its golden colour, served in a rotating glass. One thing is for sure: whisky and mango works excellent together!

Next, let’s head over to the Peninsula (West Malaysia) for ‘Bak Kut Eh?‘ – a cocktail – literally – with a question mark, and inspired by a pork dish! Its ingredients are: Jura 12-Year Single Malt, brown butter, sweet vermouth, Bak Kut Teh and Cendawan Kukur Creme (now what cold that last one be? Answer: splitgill mushroom!

This is served in a duo set with a teacup and a porcelain cup. Some Oolong tea in the cup has a biscuit on top, while the main concoction (with the meat bean soup) is in the other cup, with ice cubes. One can try mixing sips of different amounts to get a preferred balance of tastes. Its taste is rich and earthy.

Finally, let’s highlight – from the Islands – the ‘Coco-Nut’, based on Monkey Shoulder, plantation pineapple rum, Candlenut Orgeat (a cocktail syrup), nutmeg (herbs again!), coconut water and lime zest. This pinacolada style cocktail with candlenut has an edible rose as garnish.

Those are some of exciting new cocktails that indeed give fresh expressions to some of the home grown flavours and nostalgic traditions, with use of both bartender innovation and avant-garde touches.

Rohan Matmary and his team are on to something here where it feels like we have just seen them scratching the surface so far – not least given Malaysia’s abundance of flavours and inspiration! Much more excitement is yet to come, and that raises the bar further for Southeast Asia’s amazing cocktail bar experiences! And this is a great beginning…

Alongside spectacular cocktails, the new menu also invites guests to explore two special offerings: bottled cocktails and honey flights. Explore different expressions of the same cocktail with experiential honey flights. Infused with seasonal produce, each honey produces subtle yet distinct changes in the taste and feel of the drink. Served in three small portions. All while relishing the stunning interiors of Bar Trigona! Capture “the vibrant pulse of Kuala Lumpur”!