In recent years, Macao has seen a mixology boom worth raising a glass to. Young mixologists are pushing the boundaries of what’s possible behind the counter, leaning into their creativity while deploying lab-grade techniques and tapping into the latest global trends.
Even so, reaching the industry’s top level in the region – as determined by Asia’s 50 Best Bars, which aims to showcase “the best and most innovative talent in the region’s drinks industry” – is no small feat. From Singapore to Seoul, competition across Asia’s spirited capitals is fierce. Macao hadn’t seen a bar included in the top 50 since 2018.
The tide turned last month, when Asia’s 50 Best Bars for 2024 were announced in Hong Kong. The St. Regis Bar came in at a very impressive number 22, bagging the “Best Bar in Macau” award in the process.
Taiwan-native Kevin Lai is the driving force behind The St. Regis Bar. Lai took the helm in late 2022, having honed his craft in Taipei, Beijing, and Guangzhou. In less than two years, the mixologist has managed to curate his own collection of artisan cocktails – which is what caught the judging panel’s expert eye.
“The recognition is an incredible honour and a testament to the hard work and creativity of our entire team,” the cocktail maestro shared. However, the achievement comes with a new sense of duty: “It’s still surreal to say, but with The St. Regis Bar now a benchmark for excellence, we need to strive to be better at what we do.”
A cocktail mecca in Macao
Channelling the allure of New York’s golden era with art deco touches, as well as subtly-lit, wood panelled interiors, The St. Regis Bar sets you up for a one-of-a-kind cocktail voyage in Macao. The bar, which epitomises the glitz and glam of the Astor family (who founded the St. Regis brand in early 20th century New York), has become a gathering point for the city’s sophisticates, who enjoy their tipples to the sound of live jazz played by the bar’s celebrated resident pianist, Aaron Lo.
In true St. Regis fashion, Lai blends his creativity with hospitality. “Although mixology is my passion, it’s not so much about the cocktail creation alone for me – but rather how the cocktails I create connect people together,” he shares.
To keep his creative flame burning, Lai travels the world. Much of his inspiration for new drinks comes from everyday experiences to far-flung places, he says. Though he keeps the unique character of the St. Regis brand front and centre when it comes to the establishments’ cocktail menu. This means looking to the Astor family and the legends of the Big Apple for guidance. But you’ll find plenty of Macao in your St. Regis glass, too.
Take the Garnet Sour. This is Lai’s iteration of the New York Sour and one of his personal favourites. While the original calls for dry red wine (presenting as a scarlet stripe across the top of a more traditional Whiskey Sour), Lai uses Portugal’s beloved namesake export: port. A clear nod to Macao’s multicultural heritage, but also New York’s – where a wave of Portuguese migrants arrived in the 1940s, the drink’s tanginess comes from lemon and aloe vera juice, expertly paired with the subtle sweetness of fig leaves.
There’s also the Macao Egg Tart, an Instagram-worthy dessert you can drink. Think dark rum but infused with caramel and milk, garnished with a biscuit. The drink is an obvious homage to the ubiquitous confection that Macao is known for. In addition to the signature cocktails on offer (along with virtually any off-menu classic one may fancy), Lai is always happy to put his mixology skills to the test and customise drinks. “I’ll give the guest the kind of cocktail they want,” he enthuses. There’s very little he can’t pull off behind the counter.
Leader of the pack
Getting The St. Regis Bar onto the 2024 Asia’s 50 Best Bars list makes Lai something of an ambassador for Macao mixology. Indeed, he says he is “ready to take the lead” – to guide the bar community as it collectively gathers momentum. With this in mind, Lai has committed to continuing his bar’s The Art of Mixology series, where esteemed guest bartenders from across the region bring their skills and creativity to Macao.
In the wake of the Asia’s 50 Best awards ceremony, Lai has already devised six new cocktails to roll out over the coming months. They are New York-leaning, inspired by Lai’s latest visit to the city that never sleeps. There’s the Little Island, named for a pier along the Hudson River, featuring a mix of rum, fat-washed coconut oil and cinnamon. Then the Times Square is mixed up with lavender gin distilled at the bar, butterscotch liqueur and blueberry for a hint of tartness.
All six offers are something to look forward to from this trailblazing bar on a mission to cement the SAR’s status in Asia’s excitingly diverse liquor landscape.
Legal notice:
過量飲酒危害健康 | Consumir bebidas alcoólicas em excesso prejudica a saúde | Excessive drinking of alcoholic beverages is harmful to health
禁止向未滿十八歲人士銷售或提供酒精飲料 | A venda ou disponibilização de bebidas alcoólicas a menores de 18 anos é proibida | The sale or supply of alcoholic beverages to anyone under the age of 18 is prohibited
