Cover Jon Lee, Angel Ng Ji, and Affie Adut are our Malaysian bartenders for Tatler Dining Malaysia's inaugural cocktail festival (Photo: Daniel Adams)
Jon Lee, Angel Ng Ji, and Affie Adut are our Malaysian bartenders for Tatler Dining Malaysia's inaugural cocktail festival (Photo: Daniel Adams)
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These three cocktails are available exclusively at Tatler Dining’s Cocktail Festival
We’re bringing together some of Singapore and Malaysia’s most celebrated bartenders from October 13-14, 2023, who have crafted bespoke drinks for Tatler Dining Malaysia’s inaugural Cocktail Festival.
All the way from Singapore comes Desiree Jane from Sago House, Isz Valentino from The Dragon Chamber, and He Xin from Mama Diam. From our own shores, we proudly showcase the talents of Jon Lee from Penrose KL, Angel Ng Ji from Triptyk, and Affie Adut from Here & Now.
Here are the tales behind the cocktails our three Malaysian mixologists will be shaking and stirring up throughout the evening.
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Affie Adut of Here and Now: Hi-Piña
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Hi-Piña
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Hi-Piña is a highball-style experimental Piña Colada made with gin, smoky pineapple tepache, and homemade citrus. “The cocktail is inspired by the nostalgic Piña Colada and plays with the concept of time,” explains Here and Now’s Affie Adut.
The most difficult part when it came to creating the drink was the fermentation process of making the pineapple tepache. “It took me nearly three days to achieve the flavour I wanted, but good things take time,” Affie laughs. He hopes that upon tasting the cocktail, guests will experience a refreshing wave of tropical flavours.
See also: 6 underrated dishes from Sabah and Sarawak you need to know
Angel Ng Ji of Triptyk: Mr Wong’s Last Call
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Mr Wong’s Last Call
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Made with cold brew ginger oolong tea and Chivas 12 before being finished with sweetened tea dusting, Mr Wong’s Last Call is Angel Ng Ji of Triptyk’s cocktail.
“We would love for guests to be transported back to their childhood after taking a sip of the comforting drink,” smiles Ng. “Chivas 12 was one of the popular scotch whiskies during the early ’00s, and growing up, it was common to mix it with sweetened green tea.” A tribute to the first-ever highball Ng crafted, the cocktail is testimony to how making something simple with a few ingredients can be heartwarming and delicious.
When crafting the cocktail, Ng kept sustainability at the forefront of operations, dehydrating and grinding leftover food scraps such as steeped tea leaves and sweetened ginger pulp to form the powdered rim on the glass. “This also provides an additional kick of sweetness to balance the dryness of the highball,” she enthuses.
Jon Lee of Penrose KL: Poire Belle
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Poire Belle
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Poire Belle translates into Beautiful Pear and combines the flavours of pears and cognac. The cocktail is crafted by Penrose KL’s Jon Lee, who has always been fascinated by the history of cocktails and how they have transformed over time.
“Creating a cocktail can get complex, but the real skill is making it simple and tasty, which is a delicate balance that takes practice and precision,” he says. “Here, we give a nod to the classic Fine a L’eau, but take it up a notch by incorporating flavours that add a delightful twist to the original.”
What transpires is a luxurious cocktail of cognac, caramel, and pear: "When these ingredients come together, it is a blend that is both smooth and intricate, creating a delightful symphony of tastes.”
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Other than the six signature cocktails, drinks will also be available for purchase courtesy of our partners at Bombay Sapphire, Chivas Regal, Dewar’s, Hennessy, Johnnie Walker, Martell, Monkey 47, Roku Gin, Suntory Whisky, and Tanqueray. Each will be working with 12 of their ambassadors or selected bars, such as Rimbar KL, Frank’s Bar, Remedy Cocktail Bar, Vertigo, and The Cove, to serve up to three bespoke cocktails. Don’t miss these tipples, which will be available for as low as RM25.
Pavilion Hotel Kuala Lumpur’s open-air courtyard will be transformed for the evening in line with our exciting theme, Neon Nights Nostalgia. Our favourite local DJs will be playing throwbacks from the 80s and 90s so get ready to dance the night away. If you're a fan of the shaken and stirred, you will want to attend this event in partnership with the Singapore Tourism Board.
Secure your entry with an advanced ticket purchase and be part of a gathering that will redefine your appreciation for cocktails. Get your tickets to Tatler Dining’s Cocktail Festival here.
Date: October 13-14
Venue: The Courtyard, 8th floor, Pavilion Hotel, Kuala Lumpur
Time: 5pm-10pm
Theme: Neon Nights Nostalgia
Price: RM200 (inclusive of four signature cocktails and food), RM300 (inclusive of six signature cocktails and food)
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Credits
Photography: Daniel Adams
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
