In the heart of Kuala Lumpur, a quiet revolution is brewing, or rather, being stirred and shaken. As Renaissance Kuala Lumpur and Four Points KLCC continue to settle in as Malaysia’s first dual-branded Marriott property, the spotlight has shifted toward a talented quartet of mixologists who are proving that “luxury” and “responsible” can live in the same glass.
Here is a look at the rising stars redefining the city’s cocktail culture.
A National Signature: The Bandung Pandan Spritz
If you grew up in Malaysia, the neon-pink comfort of Sirap Bandung is a childhood staple. Nadzemi Norihan, Ambassador at Renaissance Kuala Lumpur, has managed to take that nostalgia and turn it into a national landmark.
After winning the Signature VM 2026 Mocktail Champion, Nadzemi’s creation, the Bandung Pandan Spritz, was named the official mocktail for Visit Malaysia 2026. By using clarification and carbonation, Nadzemi gives the classic rose-and-milk profile a sophisticated, sparkling lift, infused with coconut lychee and pandan. It’s home in a glass, but with a zero-proof artistry that belongs on the world stage.
The Art of the Second Chance: R Bar’s Sustainability Stars
Over at R Bar, the focus is on what we usually throw away. Ajit Narindar, the Head Mixologist and a former APEC Sustainable Bartender champion, is back this year with The Renewed Ritual. It’s a thoughtful cocktail that rescues “forgotten” ingredients, using fresh local guavas and oxidised wine to create something complex and rejuvenating.
Beside him is Baim Shahanur, a relative newcomer who has found a calling in the craft. His creation, Asam Bangkit, inspired by the Malay concept of revival. It’s a bold, tequila-based mix featuring a honey tamarind shrub and cold brew coffee. It’s a tribute to local charms like asam jawa and nanas bakar (grilled pineapple), proving that even with just two years behind the bar, passion can yield incredible depth.
Family Legacy and Papaya Skins at Sichuan Kitchen
At Four Points KLCC’s Sichuan Kitchen, Alvin Mak brings a quieter, seasoned energy. Having started his journey at 18 in his family’s bar in Ipoh, Alvin’s skill is part of his DNA. His contribution to the sustainable movement is the Tropic Heat Fizz, a bespoke cocktail that explores the absolute limits of zero-waste. By repurposing everything from homegrown papaya skins to galangal fibres, Alvin creates a drink that is as purposeful as it is surprising.
A Limited Window to Sip
These drinks are a celebration of Malaysia’s status as a forward-thinking, environmentally conscious destination. Whether it’s through the use of homegrown fruit or the revival of traditional flavours, these four mixologists are telling a story of innovation.
If you want to experience these flavours for yourself, you’ll have to move relatively fast. While the Bandung Pandan Spritz is a year-round fixture, the sustainable creations by Ajit, Baim and Alvin are only available until May 17, 2026.
Starting at MYR 40 nett, it’s a small price to pay for a taste of the future of Malaysian hospitality.
