They came, they saw, they drank. All of our thoughts now that the chaos of Asia’s 50 Best Bars ceremony and Singapore Cocktail Festival 2019 has settled.
The InterContinental’s newest hotel bar strives to take the focus away from bartenders, giving guests the escapism that drinking once used to.
Bangkok-based sustainability advocate Mark Lloyd shares the story behind his zero-waste Mohinga Martini, based on Myanmar’s breakfast staple.
A cocktail based on Myanmar’s breakfast staple commonly made with catfish, vermicelli noodles, fish sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic and chickpea flour.