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.
Kiki Moka of Union Group Jakarta shares the story of Bir Pletok – a cocktail some would argue is Indonesia's national cocktail.
A refreshing breath of Asian-scented air, served in the Members’ Lounge at 1880 members club in Singapore.
A modern martini utilising otherwise wasted pineapple pulp.
The Best Gin & Tonic Phnom Penh winner's recipe plays up flavours native to his city.