With an ever-expanding selection of dining and drinking establishments in Kuala Lumpur, it’s no surprise that the city’s bar scene is just as eclectic. From underground speakeasies to swanky rooftop lounges and cocktail dens, the options are endless. Although the choices are plentiful, finding the perfect spot can be both an adventure and a dilemma.
One name that often tops the list for creativity and quality is Bar Trigona at the Four Seasons Hotel Kuala Lumpur, which is often praised for its out-of-the-box libations that spotlight locally sourced botanicals and ethical practices. A staple in Malaysia’s cocktail scene, the bar’s inventive use of local ingredients has kept it on Asia’s 50 Best Bars list for six consecutive years.
Now, the bar is back with an imaginative shake-up, Colour Me Curious 2.0, a much more vibrant sequel to its original crowd-favourite menu. Beverage manager Rohan Matmary and bar manager Darwin Ng have shaken, stirred, and fine-tuned a revamped cocktail line-up with chromatic compositions and unexpected flavours, taking guests on a sip-worthy adventure.
With sustainability in mind, the menu is printed on Eco Hemp paper (25 per cent hemp fibres and 75 per cent recycled wastepaper), while the bar maintains its eco-conscious efforts through the Adopt a Beehive programme, which empowers guests to contribute to Malaysia’s buzzing pollinators. “Since its opening, Bar Trigona has offered a space for constant discovery,” Matmary says. “As always, our latest offerings are anchored in a spirit of sustainability. Our bartending team pushes the boundaries of creativity by using local ingredients and minimising food waste. Additionally, a portion of the revenue from each cocktail goes towards revitalising local bee habitats.”
Behind the bar, Bar Trigona’s agile and swift-handed bartender, Melvin Lim, is taking the tasting experience to new heights, orchestrating 17 different cocktails across four categories in an exclusive session that is a spectacle worth witnessing up close. Kicking off with Easy Breezy, this category is designed for those who prefer to drink with intention. Each cocktail in this section is light, versatile, and available in both alcoholic and non-alcoholic variations. Secret Island steals the spotlight with Bumbu The Original rum, cham brew, and coconut cream—reminiscent of an indulgent dessert in a glass.
An ode to Malaysia’s treasured golden nectar, All About Honey sheds light on Trigona Honey harvested from the Trigona Honey Farm, which specialises in rare honey varieties and responsible beekeeping. Every cocktail in this series is infused with the prized elixir, highlighting the bar’s commitment to sustainability. Two standout choices shine on the menu—Under The Canopy, a richly layered mix of Mount Gay Eclipse rum, tuak, osmanthus blossom, and pegaga leaf; and Cosmos, which is picture-perfect thanks to its Belvedere Pure vodka, honey jackfruit, butterfly pea flowers, and lemonade ice ball components.
Transitioning to the third section, the Single Origin series is essentially a love letter to Malaysia’s agriculture diversity, with each blend built around a single, locally sourced ingredient. As an added eco-conscious touch, the bar has partnered with local farmers to plant a fruit tree for every cocktail ordered. This stellar mix includes Pickle, Cacao, Pomelo, and two personal favourites—Watermelon and Banana. The Watermelon cocktail is a playful and refreshing creation featuring Fords London Dry Gin, watermelon rind, watermelon juice, tinkered watermelon seeds, and sonic water, topped with a clever QR code garnish that links directly to Bar Trigona’s official Instagram page. Equally remarkable, the Banana cocktail embraces the fruit in its entirety, blending tuak, banana peel, banana flesh, and banana leaves—a taste that evokes freshly baked banana bread.
A fitting finale to the night, the Rare & Remarkable collection features the most decadent creations on the menu, meticulously composed with rare and highly coveted extracts from around the world. This collection is the epitome of liquid luxury, as each is fashioned to be an experience in itself. For those who appreciate a potent pour, The Elysian (RM288) commands attention with its robust profile of Belvedere B10 vodka, Chablis Premier Cru, wormwood, and lemon bitters. Meanwhile, the Lumos presents a medley of The Botanist gin, passion fruit pulp, vanilla, saffron, Trigona mead, and edible gold for a luminous finish.
Great cocktails deserve great company. To bring out the best in every drink, the menu also offers a selection of mouthwatering chef-crafted bites. For indulgent options, opt for the grilled mushroom quesadilla with caramelised onions and cili padi-infused Double Gloucester cheese, or the wagyu satay grilled with Sarawak pepper crust and served alongside steamed lontong, serunding, truffle-fried shallots, and cashew nut sauce. Cheese lovers would appreciate the potato fondue, plated with crispy Pont Neuf fries drenched in black truffle cheese sauce, and finished with chives and a dusting of smoked paprika.
For those with a discerning palate and a penchant for discovery, Bar Trigona remains an unmissable destination in the city’s flourishing cocktail culture. With this latest menu reinvention, the bar once again proves that mixology is more than just a craft—it’s an art form rooted in conscious consumption and homegrown goodness.
Let the drinks do the talking and grab your seat now at their official website.
