4 Sustainable bars in Kuala Lumpur shaping the bar world of tomorrow

Calling itself Asia’s first culinary bar that focuses on experimental blends that deliver complex flavours, Rakh has quickly become a shining example of eco-consciousness in KL. Edible garnishes, repurposed kitchen scraps, and inventive ingredients transformed through fermentation and distillation find their way into Rakh's unique and delicious creations. With a laboratory-like approach, Rakh's bartender, Akshar, skillfully crafts drinks that not only embody the future but also embody the essence of sustainability – the very core of Rakh's ethos.

The brainchild of cocktail-celebrity Angel Ng, Triptyk weaves sustainability into every part of the bar. From upcycled furniture to making their own liqueurs and fruit leathers, Triptyk's commitment to ecological responsibility extends well beyond the glass and permeates every aspect of its operations. What's in the glass is pretty remarkable too. Every cocktail's ABV is clearly marked so that you can drink responsibly and cocktails are split into two categories: appetisers and mains. Appetisers feature light and refreshing drinks like highballs and spritzes while mains pack on the flavour with drinks like the Hafu, made with shiitake vermouth and miso tequila.

From inception, Canvass has sought to centre its cocktails (and food) around the pursuit of "sustainable hedonism" – ensuring the delicate balance between flavour and ecological responsibility. As one of the pioneers in the local sustainable bar movement, Canvass sources ingredients from Malaysia, minimises waste (reusing, repurposing and fermenting practically all byproducts from the kitchen) and emphasises biodiversity for both a healthy ecosystem and a healthy gut. Think charred pumpkin syrup and dehydrated beetroot created out of food scraps to make some of the tastiest cocktails in town.

Reka:Bar doesn’t just champion Malaysian ingredients, it packs an entire symphony of flavour into its seasonal menus. Each menu reads like a themed album where Reka's bartenders remix and riff on classic cocktails to create freshly minted hits. The latest menu features an improved “Dusun 2.0”, which contains everything from tempoyak (fermented durian) and jackfruit soy milk to a chilli padi distillate. While dizzying in scope and taste, Reka:Bar is firmly rooted in sustainability as well. Its drinks feature repurposed items (like banana peels), and it strives to minimise ice usage throughout the night – a real feat in blistering hot KL.