Inside Asia's best bars: what does it take to make the cut?

Shooting up from No. 45 to No. 8, MO Bar Singapore was this year's worthy winner of the Nikka Highest Climber Award. With stunning views over Marina Bay, it channels an indie cocktail vibe and aims to personalise every guest’s experience. Bar manager Adrian Besa explains the bar’s ethos and shares a recipe.

What is the ‘special ingredient’ behind the success of a bar?

As the saying goes, teamwork makes dream work! Letting the team shine and showcase their own personality and creativity are fundamentals to the success of MO Bar.

What do you feel was behind your 50 Best Bars recognition?

While the interior and ambience, along with the innovative cocktail concept, play a big part in the bar experience, it is undoubtedly the passion and dedication of the team – especially during challenging times – that made the difference.

How did the team react?

Sheer surprise and disbelief hit us first, followed by tremendous joy and excitement! We made it more special by hosting a viewing party at MO Bar for guests and media, so the sense of celebration was truly epic.

Over in Hong Kong at the legendary Mandarin Oriental, Hong Kong, The Aubrey, an eccentric Japanese izakaya, claimed a spot as a new entry on the list this year – in 38th place. Asia’s 50 Best Bars said: “The bar is easy on the eye, punctuated with plush vintage furniture, quirky knick-knacks and beautiful lamps. Led by the ever charming and dapper Devender Seghal, a bar legend who embodies true hospitality and serves up excellently crafted Japanese libations.” Sehgal tells us what makes The Aubrey unique and what the accolade means to his team.

What is the ‘special ingredient’ behind the success of a bar?

First and foremost, we are in the people business and, as much as we care about the ingredients and flavours of our drinks, we understand that exceeding guests’ expectations is our top priority. Caring about them is what makes a great bar. I profoundly believe that the concept and idea behind the bar also go a long way. That’s why at The Aubrey we are determined to introduce something new to our guests, so that they feel that they have learned something and feel comfortable in the space.

What do you feel was behind your 50 Best Bars recognition?

We gained recognition through our legendary service, support from the industry and the acknowledgement that we are doing something different when it comes to the concept of our bar on this scale.

How did the team react?

This was the first time that The Aubrey was recognised as part of Asia’s 50 Best, so it was certainly great for the team as they had worked really hard during challenging times. To be recognised by our industry peers was absolutely amazing.

Last, but by no means least, we head to Bangkok’s Bamboo Bar, one of the Thai capital’s finest spots for discerning drinkers seeking an unforgettable evening. This “superlative and historic bar” took 46th place in this year’s list. Kirill Samoilenko, Bamboo bar manager, explains why.

What is the ‘special ingredient’ behind the success of a bar?

The special ingredient of our legendary jazz bar is the team – 100% of whom behind the bar are Thai – who delight our guests and create good experiences. As well as being skilful, well trained and professional, they are warm and friendly and love to engage with our guests and share interesting stories.

How did the team react?

The recognition from Asia’s 50 Best Bars reinforced the team spirit, especially after two years of pandemic and the temporary closure of bars and nightlife in Thailand. Being awarded remotivated the team as this is a positive sign that people have resumed living normal lives!