Joshua Ivanovic of JungleBird, Kuala Lumpur shares his recipe for his Pina Colada in a pod for the ultimate garnish.
Help these juices reach their highest potential through easy clarification.
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.
The new menu continues the bar’s homage to Ernest Hemingway.
This “reduced concept bar” has cleared its back bar of bottles, and lets the drinks speak for themselves.