Bar Trigona’s interior is jaw-dropping, with luxurious touches of gold and green adorning the bar. One can almost instantly make the connection to the namesake of the venue – Trigona honey.
Harvested from stingless bees native to Malaysia’s tropical forests, the golden ingredient behind the name, decor and cocktails of Bar Trigona is what brings everything together.
Housed in Four Seasons Hotel Kuala Lumpur, the inception of the bar in 2018 has seen it go through a repertoire of knowledgeable bartenders.
It’s currently headed by Darwin Ng, who brings with him eight years of experience and understanding of what it takes to run a hotel bar.
And his confidence in his knowledge is clear to see.
"Having always been in hotels, I understand what needs to be done because it's quite different from running an independent bar,” he tells MillionaireAsia.
Ng, 29, got his start in F&B in Australia, beginning as a waiter, before moving on to the role of junior bartender, and eventually junior sommelier.
His rise up the ranks – learning the ins and outs of each role – has equipped him with an understanding of what people want and need from a bar, and an intricate knowledge of flavour and texture pairings.
For instance, he explored pairing tannins in steak with red wine, trying to find flavours that work with and uplift each other – the same concept he applies in creating cocktails.
Earlier this year, Trigona secured the 36th spot on the 2024 list of Asia’s 50 Best Bars – an achievement the team called “Christmas in July” as a gift to their hard work.
It was no easy feat, despite the community’s overwhelming support.
Plenty of sweat and blood went into this achievement.
“Not into the drinks,” Ng clarifies with a chuckle.
As the Asia’s 50 Best Bars list is a snapshot of personal opinions and experiences of bar industry experts across the continent, the results are from a computation of votes. So although never definitive, it is still an honourable marker of current tastes – and a credible indicator of the best bars across Asia.
The contenders consist of the crème de la crème of bars from 18 destinations across the region, making it a tight contest.
Bar Trigona being a veteran on the list does not take away from the experience.
In fact, Ng tells us that every time they win, it feels like the first time. This despite having been listed on Asia’s 50 Best Bars consecutively from 2019-2024 and achieving a four-time recognition as Malaysia’s number 1 bar from 2020-2023.
The recognition, he says, simply fuels the Trigona team to work even harder and dream even bigger.
Local traditions and craft mixology are on display in Trigona’s menu.
Sit down for a drink and get whisked away on an adventure: the drinks evoke nostalgia for locals, and act as a gateway to Malaysia and its flavours and ingredients for travellers.
As Ng puts it: “We are liquid chefs.”
A highlight on the menu has to be the Pastel – a vibrant, pink cobbler-style cocktail. Infused with fermented rose apple, strawberry, and torched ginger flower, the fruity flavours refresh the palate and call to mind Malaysia’s bustling morning markets.
Then there’s Trigona’s honey flight cocktails – a well-orchestrated journey for the tastebuds.
Going back to the bar’s origin of Trigona honey, this tasting experience allows guests to explore the evolution of Trigona honey through the Curious Classic cocktails, including drinks like Airmail from Trigona, Trigona Penicillin, and Trigona Bees Knees.
This exclusive session gives guests a fun introduction to Trigona honey’s unique citrusy undertones.
And Bar Trigona walks the talk when it comes to sustainability: it partners with local, artisanal and organic honey producers for these drinks.
In fact, the bar’s commitment to sustainability even extends to the care they take to minimise waste.
For one, instead of discarding the lemon peels used in their cocktails, the peels are infused with whisky and Trigona honey, creating the Trigona Penicillin. This process extracts the citrus notes from the peels, adjusts the acidity, and extends the cocktail’s shelf life.
And the bar also rolls out seasonal menus, showcasing its creativity and dedication to innovation: local and seasonal produce such as mangosteen, torch ginger flower cordial or lacto-fermented Trigona honey paired with local cacao unearth fresh twists to familiar ingredients.
In the first quarter of 2025, the bar is releasing a revamped menu, Colour Me Curious 2.0.
“More new drinks and more new concepts to look out for,” Ng promises.
It’s already won acclaim, but Bar Trigona is tireless in its search for new flavours – and new ways to give back. It’s a bar with purpose that doesn’t only think about itself; it wants to find more avenues through which it can impact the community.
Besides supporting the local community and the partners who provide the ingredients and inspiration for its cocktails, it also actively hosts guests bartenders so knowledge and experience can be better shared among the community.
If you’re looking for a bar with heart and soul, this could well be the perfect bar for you.
