Cover The Golden Tooth team (Photo: The Golden Tooth)
The Golden Tooth team (Photo: The Golden Tooth)
1 / 1
During a recent shift at Lavantha, we speak to Andra Satar about The Golden Tooth’s new menu
“For The People, By The People”. This is the ethos that shapes The Golden Tooth’s new menu, which co-founder Andra Satar passes to me. Flipping through, I can see the menu takes this concept quite literally, with 12 distinct cocktails taking inspiration from the people who have shaped the bar since its opening in 2023, from industry friends to chefs and regulars.
While I’ve seen people-driven cocktail menus before, The Golden Tooth takes this to a new level, with each cocktail representing a story in a glass. Conceptually, this is ingenious—every bar attempts to make a lasting impression, and while the taste of a well-crafted cocktail may linger, it is nothing compared to an interaction with a friend you hold close.
Above Passion Pussy
Above Soy Story
Passion Pussy
1 / 2
Take it from me, what catches my eye first are the cocktails connected to those I know—Gabriel Jamias of The Coach Cafe, The Golden Tooth’s co-founder Andra Satar, Kabir Suharan of Pantja, and industry friend Tariq Widarso. What better way to draw from the community, who have their own set of extended circles that would be equally as enthralled by the prospect?
See also: Vik in Chile named The World’s Best Vineyard 2025 as wine tourism enters a new chapter
Above Tariq Widarso
Above Gabriel Jamias
Tariq Widarso
1 / 2
For instance, Gabriel’s cocktail is a nod to peanut butter toast and coffee, a snack he finds comfort in during long working hours. Meanwhile, Tariq grew up in Kuala Lumpur, so his tequila-based cocktail is layered with soy milk and tofu pudding, inspired by tau fu fah and youtiao.
Ultimately, The Golden Tooth proves what makes a successful bar is the people who fill the room.
NOW READ
Your savoury snack plate, made by Malaysian producers
The best breakfast spots in Singapore worth rising early for
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.
