If anybody needs any further credence that the Malaysian bar scene is truly thriving in a league of its own, one would only need to turn to this year’s local inductees in Asia’s 50 Best Bars for proof. Especially when considering Penrose Kuala Lumpur‘s unprecedented win this season.
Of all the three eminent tipple destinations from the Kuala Lumpur contingent, Penrose managed to cinch the 8th spot from across a total of 50 selected bars across Asia, making it the very first local establishment to ever breach this far up the top 10 rankings in the list’s history. The last Malaysian name to come close to that feat was Omakase + in 2016, which landed on the 10th spot.
What makes this all the more impressive is the fact that this Chinatown staple founded and helmed by Jon Lee had just made its inaugural debut on Asia’s 50 Best Bars last year, placing at Number 50.
Penrose nabs historic 8th spot on Asia’s 50 Best Bars
This means that in just under a calendar year, the bar has ascended 42 spots up the leaderboard, simultaneously bagging it the Nikka Highest Climber Award. Did we also mention that the bar has only been in business for a little over three years?
But of course, cocktail enthusiasts who have frequented this sleek slice of the city’s cultural hub will have experienced the foundations of their success from the get-go. Hidden behind a nondescript brushed steel door, Penrose‘s signature all-black interior stretches in a narrow corridor flanked by seats perched by granite bar islands, providing an ideal vantage to spectate the magic at work while keeping conversations free-flowing.
Signature concoctions such as the gin-forward Rossini balanced with tangy notes of strawberry and kaffir lime, as well as the wickedly smooth gin and absinthe wonder Dita, are staples for every introductory visit.
Beyond Penrose, other stalwart names that have made the cut for this year’s selection include Reka:Bar at Bukit Damansara with a number 41 win, and Bar Trigona at The Four Seasons coming in at number 36. The former is especially beloved for its envelope-pushing inventiveness in mixology techniques (with their very own rotary evaporator to boot) and intrepid boldness through unorthodox flavours, as indicated by a chicken rice-inspired tipple made with sesame oil-washed gin and chicken essence from their latest slew of offerings.
As for the latter, a brand-new menu crafted by head bartender Rohan Matmary that aims to put local harvest front and centre, especially honey from their newly acquired farm, speaks volumes for its ability to push boundaries with indigenous bounties.
Feature and hero image: Penrose/Instagram
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Written by
Benjamin Wong
Senior Editor, Fashion and Dining
Armed with an Advertising major from Lancaster University, Benjamin is a senior editor who has spent his time oscillating between the social media and digital media landscape since 2018. With a keen interest in haute fashion and gastronomy, he has written for publications such as ERROR Digital, WORLD OF BUZZ, and KL Foodie. Beyond the keyboard, you can find him arms-deep in a thrift pile.
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