Tatler Best 20 bars in Malaysia for 2026

With just 10 seats, Bar Mizukami is a Japanese-style bar run by industry veteran Shawn Chong, whose career spans over 18 years. Try the FloWari, a signature cocktail made with umeshu liqueur, coconut water, Hinoki bitters, and often cognac, but can work with any spirit of choice.

Bar Terumi’s latest menu, The Heart of Terumi, sees an intriguing new menu rooted in the five Chinese elements of fire, earth, metal, water, and wood. Guests take a quiz to discover their element, and are able to choose drinks from each corresponding section of the menu. Some drinks are more bold, while others are more subtle on the palate. Shirmy Chan, founder of the bar, hopes to create a meaningful menu that allows guests to not only enjoy her cocktails but discover something new about themselves too.

While Bar Trigona has long supported local farmers since its inception, its latest cocktail menu, Nectar of Time, takes this one step further. Beverage manager Rohan Matmary and the talented bar team have developed an array of cocktails that impress both visually and on the palate. Ingredients are sourced from the hotel’s very own Trigona Farm alongside other artisans and pay homage to eating and drinking culture with nods to tuak, kaya, and more. A partnership with ice maker Puro Ice sees butterfly pea ice balls in the Glacier, one of our highlights from the new menu. But fret not, those who already have their favourites from previous menus will be happy to know some drinks have stayed—notably the Banana, a single-ingredient drink that utilises the entire plant.

At Biso, co-founder and head bartender Kar Ve Quay brings her energy and joy to every flavour-driven pour at Biso. At the heart of the Penang cocktail bar’s concept is sustainability and storytelling, drawing inspiration from Southeast Asian flavours and ingredients that are mindfully sourced according to seasonality.

Cabinet 8 first made its name in Johor Bahru before branching out to Kuala Lumpur’s Chinatown. Helmed by Justin Tay, the bar is dedicated to uncover the secret ingredients of our forests and shores, from indigenous aromatics to lesser known fruits. For instance, a twist on the Piña Colada, showcasing bambangan mango from Borneo.

For everything and anything chocolate-spiked, Cacao Mixology & Chocolate is the place to go. Southeast Asian cacao and elevated mixology unite on a menu tied together by award-winning chocolate sourced from Kelantan and Vietnam alongside hyperlocal Southeast Asian spirits rarely utilised beyond their birthplaces.

Coley celebrates 10 years, having served cocktails to the Bangsar community and beyond since 2016. A name recognised across the globe, the bar is led by Kho Chee Kheong, known to friends as CK, who brings with him nearly two decades of experience under his belt. The bar takes inspiration from classic cocktail traditions, and most recently has ventured into events and bespoke cocktails. Coley has always been supported by a strong food menu of sharing plates that pair with their cocktails; the signature Gin & Coconut is a mainstay for easy drinking.

Dissolved Solids doesn’t just limit itself to cocktails but all liquids, serving coffee, tea, and mocktails on top of an extensive selection of cocktails. Founded by Tracia Chan and Jack Lai who bring with them a keen passion and palate for all beverages, the team’s expertise allows them to recommend and craft drinks based on customer preference.

Be transported back into the Prohibition Era with Frank’s Bar. A speakeasy theme that stays true to its roots, thrive off secrecy with the touch of Frank Sinatra’s music in the background, alongside the high-energy spirit of the roaring 20s in New York. Mid-century elegance with the grit of a New York bar, the atmosphere feels timeless and rebellious, pairing well with their cocktail menu.

Founded by Lorraine Tan, Good Friends Club is a fun-loving cocktail bar that lives up to its name with its community-driven nature and sincere hospitality. This year, the team organised The Good Project, an initiative to raise funds for a Penang-based charity. 85 per cent of ingredients are sourced from small-scale local farms, turned into cocktails by bar manager Kelvin Wong and the energetic Good Friends Club bar team.

From the creative team behind JungleBird is Humboldt, helmed by Lolita Goh and Joshua Ivanovic. Here, cocktails introduce the flavours and cultures of South America, with a focus on Chile, Peru, Ecuador, and Columbia. You’ll not only find drinks inspired by the region though—the bar also offers an extensive food programme that encompasses regional cuisine from smashed plantains to duck picadillo potato croquettes. Try the Chocolate Santafereño, a milk-clarified rum-based cocktail that blends savory parmesan cheese with earthy cacao.

JungleBird, Malaysia’s first dedicated rum bar, has been a cornerstone of the local cocktail scene since 2017. Over the past nine years, the venue has become home to an impressive collection of over 300 rums from more than 50 countries. The current menu celebrates tropical cocktail culture and naturally, its signature is the Jungle Bird, Malaysia’s iconic cocktail, an elegantly balanced mix of Caribbean rums, Campari, fresh lime, and pineapple juice.

From the team behind Penrose is Lavantha, a cavern-like cocktail lounge set within a repurposed bank vault that is rooted in intentionality. Drinks are created to highlight the intrinsic character of the main spirit without unnecessary ingredients. Bottles chosen from the Spotlight section of the menu are able to be prepared into a range of classic cocktails by the experienced bar team, encouraging guests to deepen their knowledge of spirits.

Penrose is Kuala Lumpur’s crown jewel in the cocktail world, spearheaded by founder Jon Lee and head bartender Maria Escobia. Embracing intentional simplicity, every element, from the interior to its drinks, is crafted with purpose, allowing guests to discover layered complexity. In true Penrose-style, cocktails are approached with a mathematical mind, built on a five-pillar structure encompassing Alcohol, Taste, Flavour, Body, and Dilution. The bar recently launched a new menu, its first change after three years, with some cocktails seen before at overseas guest shifts.

Hidden in a pre-war shoplot off the busy Petaling Street, PS150 is one of the mainstays of the typical Chinatown bar crawl. Stepping into the entrance, it truly acts as a portal into an Indochine era that’s segmented into different areas for different experiences, including intimate booths, a breezy open-air courtyard, and the main bar. Their signature drinks make use of Malaysian ingredients, featuring black pepper tuak, pandan leaf, and more.

Inspired by the Malay term for creation, reka, and the Greek word for the joy of discovery, Eureka, Reka:Bar delivers a fun and memorable journey through flavours and sensory pleasures. The bar team, led by Joel Poon, serves masterful cocktails that are both technical and balanced. For instance, the Pistapple Passion which highlights pistachio in the form of a distillate, garnished with a sous-vide pistachio yoghurt crisp, which blends in the mouth to create a savoury, refreshing experience.

Drawing inspiration from the flow of water, Shui is rooted in the belief that the connection between flavour and texture in cocktails should be seamless. Located in Johor Bahru, the minimalist bar is known for its drinks that are rooted in Asian flavours, from teas to fermented elements. The signature floral Earl Grey is a twist on the whisky sour and sees tea-infused whisky and clarified pear topped with lemon foam.

Adrian Foo sharpened his skills across Singapore before returning to Malaysia, armed with a wealth of knowledge and experience. The Suckling Pig offers one of the most refined cocktail menus, not just in Penang but across Malaysia. The programme is rooted in Chinese spirits and regional ingredients with progressive classics; try the silky Hot Buttered Absinthe which sees a blend of homemade chartreuse heated and flame poured in a manner akin to a Teh Tarik.

If there is one bar in Kuala Lumpur that portrays Malaysian hospitality, it is Three X Co. Collaborating with local artists and creatives, the team at Three X Co, led by co-founder Angeline Tan and head bartender Amanda Wan, delivers top-notch service that is inclusive and seamless. This year, Three X Co launched its Individuality menu tour across Malaysia, from Sekinchan to Kuching, hoping to discover how locals connect with cocktails. Drinks are playful and creative, for instance the Whimsy Wabbit, a lychee martini served as a milk punch, poured over a jiggling aloe vera rabbit.