The world’s best bars

Says… Jay Khan, professional bartender and co-founder of COA, Hong Kong

The concept…

The Aubrey at Mandarin Oriental, Hong Kong takes the city’s cocktail scene to new heights. Set on the 25th floor, with spectacular views of Victoria Harbour, it’s an eccentric twist on a Japanese izakaya, complete with a drawing room and curio lounge. Devender Sehgal, a legend on the city’s bar scene, is behind its seasonal cocktails and themed signature drinks – which are currently riffing on shochu, Japan’s signature spirit. Meanwhile, the omakase experience takes four guests on a voyage of discovery, with a series of custom cocktails and paired Japanese snacks.

What to order...  A Two Row Barley, which layers barley-based shochu with Scotch whisky, with a hint of rosso vermouth and Bénédictine liqueur (as cocktail aficionados will observe, it’s an artful twist on the classic Bobby Burns.)

Says… Tom Hogan, General Manager at Regional Asia Proof and Company

The concept…

MO Bar at Mandarin Oriental, Singapore takes its inspiration from the mighty Pacific Ocean, and the vibrant blend of cultures at Asia’s historic ports. The result? A polished, marble-backed bar, with views of Marina Bay, which recently clocked in at number eight on Asia’s 50 Best Bars list. Its adventurous cocktail list is as sleek as the surrounds, with a menu inspired by a navigator’s chart. Set a course for Penang with a Honeybee (whisky, kumquat and honey), or journey to Java with a gin-fuelled Afterglow, seemingly topped with a cloud. Refuel mid-voyage with a snack from the wide-roaming bar menu – think lobster laksa, prawn-dotted nasi goreng, or a pillowy truffled cheese naan.

What to order... Tom Hogan recommends the Suwon-inspired Sonamu, with agave, apple and pine. “Passing as a simple clear highball, it’s one of those ‘sleeper’ cocktails on a menu that, by appearance, seems subdued or conservative. This one, though, is a serious stunner,’ he explains. “With pine, I’d always steer into the whisk(e)y realm, but there’s something so perfect about the agave-pine combination, it’s hard not to imagine them together. It’s definitely one of those ‘Why didn’t I think of that?’ moments!”