Marriott International has announced the Indonesia and Malaysia winners of the 2025 APEC Sustainable Bartender Rising Star, spotlighting bartenders who integrate sustainability, heritage, and local flavors into modern mixology.

Held at The St. Regis Bali Resort on July 1, 2025, the regional championship gathered 14 finalists—seven each from Indonesia and Malaysia—for a showcase themed “Reviving a Forgotten Ingredient.” The competition is part of Marriott’s wider APEC Sustainable Bartender Championship, which emphasizes zero-waste practices and the revival of local traditions, culminating in a Grand Final Regional Competition in September 2025.

Representing Indonesia, I Nyoman Widana of The St. Regis Bali Resort emerged as one of two winners, alongside Ajit Narinder of Renaissance Kuala Lumpur Hotel & Convention Centre from Malaysia. Widana’s winning cocktail, “The Queensland Cocktail,” centers on Boni fruit (also known as Bignay or Queensland Cherry), a rare fruit that ripens just once a year under the full moon. Once revered in Balinese villages, the fruit had nearly disappeared from collective memory. With this cocktail, Widana reintroduces it as a symbol of patience and perseverance.

Narinder’s “Golden Ritual” draws on Aztec influences while highlighting local Malaysian ingredients such as Josephine pineapple, Bentong ginger, and beer waste, blending them with whisky, tepache, and warm Asian spices.

The event is part of Marriott International’s Serve 360 sustainability platform. According to Masri, Senior Director of Operations, Indonesia & Malaysia, Marriott International, the competition is not only about crafting great drinks but also about “telling stories—of place, of heritage, of purpose, while showing that great hospitality and sustainability can, and should, go hand in hand.”

Alongside the winners, 12 other finalists were recognized for their sustainable creations and innovation:

Indonesia Finalists:

  • Muhammad Fachry, Natra Bintan – “Papaya Elixir”, using typically discarded parts of the papaya.

  • Dewa Gede Eka Widya Dharma, The Laguna Bali – “Tirta Praja”, highlighting belimbing wuluh and cascara from coffee waste.

  • Anil Wardiawan, Sheraton Bali Kuta – “Lautan Rasa”, featuring Rujak Kuah Pindang broth.

  • Eka Candra Budi Riyanto, Sheraton Surabaya – “CIRO”, repurposing semanggi and spoiled wine.

  • Ferdinand Samuel, TA’AKTANA Labuan Bajo – “Revive”, using local Sopi, calamansi, kaffir lime, and Kesambi fruit.

  • Reynaldo Nishfu Ramadhan, The St. Regis Jakarta – “Blanco Pero Verde”, celebrating belimbing wuluh in both drink and seasoning form.

 

 

Malaysia Finalists:

  • Yash, W Kuala Lumpur – “Ground Zero”, featuring mango pulp, chrysanthemum, and citric solution.

  • Josh Tean De Zhong, Penang Marriott – “Penang Saloma”, mixing calamansi, soy sauce, tequila, and tepache.

  • Reuben, Le Méridien Kuala Lumpur – “Zesty Refresher”, using bunga kantan and ginger infusions.

  • Farah Erina, Le Méridien Kuala Lumpur – “Nangka”, inspired by fried jackfruit aromas.

  • Shafina, The Ritz Carlton Langkawi – “Seri Muka”, drawing on pandan and glutinous rice dessert traditions.

  • Arjenier Leong Xiao Fu, Le Méridien Kota Kinabalu – “Borneo 47”, blending gin with Lihing and betel leaf.

The APEC Sustainable Bartender Championship continues to serve as a platform for creativity and environmental responsibility. Finalists from across the region—including the Indonesian and Malaysian winners—will reunite in September for the Grand Final to vie for the title of 2025 APEC Rising Star Champion.