From Farm To Bar: Bar Trigona’s Local-Driven Mixology & Farmer Partnerships in Malaysia
PUBLISHED July 24th, 2024 06:00 am | UPDATED August 20th, 2024 03:37 pm
The F&B industry is undoubtedly shifting toward greener practices, with bars and restaurants creating carbon-conscious menus, eliminating plastic usage, and focusing on regionally sourced ingredients. While “sustainability” is sometimes used as a marketing buzzword, the effort to move towards environmental sustainability is here to stay. One establishment making significant strides is Bar Trigona, a gem in Four Seasons Hotel Kuala Lumpur. Known for using local trigona (kelulut) honey in their cocktails and sourcing ingredients regionally and locally, Bar Trigona exemplifies this movement.
Their commitment to sustainability and innovation has earned them prestigious accolades, including the Ketel One Sustainable Award in 2020, the Siete Misterios Best Cocktail Menu Award in 2022, and a spot at No. 36 on Asia’s 50 Best Bars for two consecutive years.
“Since its inception, Bar Trigona has been a space for constant discovery. Our latest cocktails are meticulously designed to awaken all five senses, with each drink unfolding a fascinating story of tastes and textures, colours and aromas.”
– Head Bartender, Rohan Matmary
Taste the Rainbow with ‘Colour Me Curious’
Step into Bar Trigona, and you’ll be greeted by opulent interiors: the warm glow of swinging lights, the view of towering skyscrapers on the left, and the twinkling reflection of the glass mosaic behind the bar on the right will transport you to a luxurious dimension. Led by Head Bartender and Bar Manager, Rohan Matmary, the bar’s newest menu, ‘Colour Me Curious‘, showcases local ingredients and flavours in eye-catching presentations—a treat for all the senses!
The new menu features 21 cocktails and 4 spirit-free or low-ABV options, ensuring there’s something for everyone. It also focuses on local and regional ingredients, highlighting their dedication to sustainability and innovation.
Supporting Local Farmers
If you’re curious about the origin of Bar Trigona’s name, it comes from the Trigona bee, a stingless bee known locally as ‘kelulut.’ This bee produces honey with a unique sweet-sour profile, unlike most regular honey, which can be overly sweet. Bar Trigona sources its trigona honey from the local Dinokelulut Honey farm, just a 1.5-hour drive from Four Seasons Kuala Lumpur. This partnership supports local farmers in engaging in research and development (R&D) with various fruit trees, allowing Rohan and his team to continually experiment with the best flavours for new menus.
Staying true to their commitment to sustainability, Dinokelulut beekeepers harvest honey using alternative methods, avoiding the need to chop down trees in search of new hives within the trunks of fully grown trees. The beekeepers then bottle the honey and deliver it pure to the bar, where guests can enjoy the finest at Bar Trigona.
When asked about his favourite drink to work on, Rohan mentioned ‘Cacao & Curry’—a rum and whiskey-based tiki cocktail with cacao and curry puff. Similar to their collaboration with Dinokelulut, Bar Trigona partners with local cacao farmer and Malaysian single-origin chocolate producer, Chocolate Concierge, to develop new flavours. The creation of this cocktail was inspired by a happy accident of tasting a chocolate-stuffed curry puff. You have to try it yourself to believe it!
Must Try Cocktails
Try Zen (RM68++), their take on a Vesper with lychee and blue gari for a bit of spice, shaken and poured right at your table for a touch of Instagram-worthy performance. Alternatively, their Curious Classics, a trio of classic cocktails enhanced with trigona honey. The Airmail from Trigona, Trigona Penicillin, and Trigona Bee’s Knees are available as a flight of three tasters or full servings (RM80++). We recommend the Trigona Penicillin—a well-balanced blend spiced with ginger and hojicha, where the honey comes through without being overly sweet. For those wanting to take some of this magic home, they offer bottled options for traveling guests, like the Bumblebee (from RM78++)—an old-fashioned with floral hints of orange blossom, perfectly balanced with the trigona honey.
Final Thoughts
Experiencing the unique flavours at Bar Trigona, especially after learning about their origins, truly highlights the vital role farmers play in preserving and sustaining local flora and fauna. This enlightening journey from the farm to the bar underscores the importance of supporting sustainable practices and local agriculture. It’s not just about enjoying a great cocktail; it’s about appreciating the effort and dedication that go into creating each drink, fostering a deeper connection to the environment and the community
Bar Trigona is located at Four Seasons Hotel Kuala Lumpur, 145, Jln Ampang, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia. Open daily 5pm–1 am.
All images courtesy of Bar Trigona
