The world’s best bars

By MO Magazine

February 27, 2023

Mandarin Oriental is home to some of the best bars – and cocktails – in the world. But don’t just take our word for it. Here, industry insiders and bar managers reveal their favourite bar concepts, and what to order once you’re there.

The bartender serving cocktails to a couple at the main bar at The Aubrey bar, Mandarin Oriental, Hong Kong

The Aubrey at Mandarin Oriental, Hong Kong

Says… Jay Khan, professional bartender and co-founder of COA, Hong Kong

The concept…

The Aubrey at Mandarin Oriental, Hong Kong takes the city’s cocktail scene to new heights. Set on the 25th floor, with spectacular views of Victoria Harbour, it’s an eccentric twist on a Japanese izakaya, complete with a drawing room and curio lounge. Devender Sehgal, a legend on the city’s bar scene, is behind its seasonal cocktails and themed signature drinks – which are currently riffing on shochu, Japan’s signature spirit. Meanwhile, the omakase experience takes four guests on a voyage of discovery, with a series of custom cocktails and paired Japanese snacks.

What to order... A Two Row Barley, which layers barley-based shochu with Scotch whisky, with a hint of rosso vermouth and Bénédictine liqueur (as cocktail aficionados will observe, it’s an artful twist on the classic Bobby Burns.)

The bartender at Origen, Mandarin Oriental, Santiago, mixing up the Three Wishes Time cocktail, served with a puff of smoke

Origen at Mandarin Oriental, Santiago

Says… Sebastián Rojas, Head Bartender at Origen

The concept…

Origen at Mandarin Oriental, Santiago is set in the Las Condes neighbourhood, known for its agenda-setting bar scene and panoramic vistas of the Andes. The bar’s specialty is gin, with over 50 bottles spanning every nuance of flavour. This is the place to try something a little different, whether it’s a small-batch beauty from Barcelona, spiked with cardamom, or a Chilean dry gin with forest-foraged botanicals. Struggling to pick? Head bartender Sebastián Rojas is particularly partial to Trä Kál, a Patagonian spirit distilled with wild herbs and native berries.

What to order... Rojas recommends the Aladdin-inspired Three Wishes Time, which blends classic Tanqueray No.10 with elderflower soda, herbal cordial and vivid green Chartreuse. It’s served in a lamp, in a puff of smoke – so be ready with your wish.

MO Bar at Mandarin Oriental, Singapore

Says… Tom Hogan, General Manager at Regional Asia Proof and Company

The concept…

MO Bar at Mandarin Oriental, Singapore takes its inspiration from the mighty Pacific Ocean, and the vibrant blend of cultures at Asia’s historic ports. The result? A polished, marble-backed bar, with views of Marina Bay, which recently clocked in at number eight on Asia’s 50 Best Bars list. Its adventurous cocktail list is as sleek as the surrounds, with a menu inspired by a navigator’s chart. Set a course for Penang with a Honeybee (whisky, kumquat and honey), or journey to Java with a gin-fuelled Afterglow, seemingly topped with a cloud. Refuel mid-voyage with a snack from the wide-roaming bar menu – think lobster laksa, prawn-dotted nasi goreng, or a pillowy truffled cheese naan.

What to order... Tom Hogan recommends the Suwon-inspired Sonamu, with agave, apple and pine. “Passing as a simple clear highball, it’s one of those ‘sleeper’ cocktails on a menu that, by appearance, seems subdued or conservative. This one, though, is a serious stunner,’ he explains. “With pine, I’d always steer into the whisk(e)y realm, but there’s something so perfect about the agave-pine combination, it’s hard not to imagine them together. It’s definitely one of those ‘Why didn’t I think of that?’ moments!” 

The stylish interior of Pictura bar at Mandarin Oriental Ritz, Madrid

Pictura at Mandarin Oriental Ritz, Madrid

Says… David Pérez, Head Bartender

The concept…

Mandarin Oriental Ritz, Madrid is perfectly placed for the city’s biggest art museums – and that’s the inspiration behind Pictura. Behind the bar is a gallery of 14 gilt-framed portraits, which look like Old Masters but actually depict contemporary artists and creatives. The cocktail list, too, is a masterful blend of old and new, running from los clásicos (a precision-mixed Sazerac, perhaps) to more modern creations. Its QD Liquid Cuisine concept, meanwhile, is irrepressibly inventive, pairing cocktails with individual snacks by chef Quique Dacosta.

What to order... For award-winning Head Bartender David Pérez, it’s all about the Diamente, with its apple-infused pisco, calvados and kaffir lime foam. “I like it because it’s fresh and easy to drink, but also calls on quite a few techniques – we add green apple and milk, then use lemon juice to clarify it. The result is a transparent cocktail with milky nuances, finished off with a siphoned lemon foam.”

All offers and experiences available at time of publication. Please contact the relevant hotel team for more information.

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