Perched above the Ayung River at Mandapa, a Ritz-Carlton Reserve, Ambar Ubud Bar is rewriting what a cocktail can mean — drawing from ancient Balinese healing texts to craft drinks that are equal parts ritual, story, and revelation.

Chef Janice Wong reflects on two decades of innovation, her ingredient-driven philosophy, and her vision for chocolate and desserts shaped by curiosity, culture, and creativity.

Bar Us in Bangkok currently ranked #4 on Asia’s 50 Best Bars and #15 in The World’s 50 Best Bars lists, has earned the title of Thailand’s Best Bar and solidifies Bangkok’s position as a global cocktail destination.

Known for his minimalist fire-led approach, Chef Yudha Permana brings Southeast Asian and Japanese influences to life at YUKI and Meimei in Bali.

In less than a year, Cosmo Pony has gone from a bold idea in Jakarta to a debut on Asia’s 50 Best Bars — a breakthrough that signals the city’s growing voice in the region’s cocktail scene.

At Sanur’s Byrdhouse Bali, executive chef Luca Masini blends his Tuscan roots with Mediterranean inspiration.