Constantly finding complexity in simplicity, uniqueness in familiarity, duality in singularity, Three X Co has come up with arguably one of KL’s best and most well-balanced cocktail menus right now. — Photos: THE STAR/Michael Cheang
From a playful Whimsy Wabbit who loves jumping in puddles, to a Serene Sensei who sips coffee at sunrise and gin at sunset, KL bar Three X Co’s new cocktail menu is full of character, in every sense of the word.
Located on the third floor of Bangsar Shopping Centre, Three X Co has been one of mainstays in the Klang Valley bar scene since it was founded in 2017. It made its debut at No. 47 on the Asia’s 50 Best Bars list in 2021, and this year, it came in 56th on the extended 51-100 list.
The bar’s theme combines Oriental cultures with a modern, individualistic attitude – a concept perfectly represented by its “muse” – a commissioned painting of a Chinese opera singer holding a martini glass and a cigar.
The Patient Polly cocktail, seen here with the mural that is the 'muse' of the bar.
It is this mural that is the main inspiration for its latest menu, curated by longtime Malaysian bartending stalwart Amanda Wan, who took over as head bartender in May when former head bartender David Hans departed after seven years.
The name of the new menu is “Indi V Duality”, and is a “... reflection of individuals shaping our drinking culture by embracing what imbibing cocktails and visiting bars mean to them,” says the bar’s marketing manager Angeline Tan.
“Our first menu by David was inspired by local ingredients and flavours known in a typical Malaysian Chinese home. This time, we wanted to bring back the fun in hospitality and celebrate our customers,” she said.
Whimsy Wabbit is a lovely lychee martini twist that comes with a cute little jade jelly rabbit.
Wan explained that this menu was very personal to her.
“After years of being boxed into a stereotype of the female bartender, I have had my fair share of frustration from being constantly pigeonholed into a narrow definition of what is expected of me based on my gender,” says Wan, who has been in the industry for more than 10 years, and previously worked in New York, Singapore and Hong Kong at prominent bars that have also featured on Asia’s 50 Best Bars.
“I believe that embracing our individuality is a powerful statement of self-worth and authenticity,” she adds.
Naughty Nana is described as “kind-hearted, caring, and aged well like a whiskey, but is a rebel spirit who loves trying new things, like putting bananas in bourbon”.
The menu consists of several sections, with the two main ones being Indi, which consists of classic cocktails with a twist, and Duality, which features a series of creative signatures, where well-known ingredients are presented in a different perspective.
The drinks themselves are named after unique individuals and characters. For example, the Indi section’s Naughty Nana is described as “kind-hearted, caring, and aged well like a whiskey, but is a rebel spirit who loves trying new things, like putting bananas in bourbon”.
The drink itself is a bourbon- based tipple that uses Giffard Banane du Brésil liqueur for a tropical banana note, bound together by Cynar artichoke-flavoured liqueur and Chinese Tie Guan Yin tea.
Other Indi highlights are Valiant Vic, a rum-based Vieux Carré riff; and the Manhattan-based Ravishing Ruby, a velvety, elegant cocktail made with Remy Martin 1738 cognac, plum compote, Mancino Rosso vermouth, dry vermouth, and a blend of bitters.
The Cosy Constance is one of Wan’s long-time signatures, a wasabi-laced classic refined for this menu.
The Duality section is where Wan combines a smorgasbord of flavours with fun, playful visual presentations that are instantly iconic.
The two most visually striking drinks are Whimsy Wabbit and Tea-Riffic Twins. The former is a lovely lychee martini twist with a cute little jade jelly rabbit; while the latter highlights the duality of tea by serving it in two forms – hot and cold, accompanied by a Hokkaido cheese foam dessert.
Patient Polly is another winner, a beautiful drink that coaxes stunning brilliance from the humble purple sweet potato; while Cosy Constance plays with both the spicy and softer notes of wasabi for an addictively spicy and spirit-forward tipple.
Tea-riffic Twins is a tea cocktail that is served in two temperatures, hot and cold.
If you’re looking to start off with something light, refreshing but still uniquely tasty, try Ayu Ayumi in the “Aperitif and Spirit-Free” section, a refreshing mix of sake, clarified pandan, and soda that was inspired by the Chinese bak tong gou dessert. Breezy Bobby, which is tasty take on the Americano, is another good starter drink.
Those who prefer not to imbibe alcohol can choose Clever Chan or Earthy Erin, two tea-based non-alcoholic drinks that make a mockery of many so-called mocktails out there.
Jo's Joget combines a myriad of Malaysian influences into one wild dance of complex yet well-balanced flavours.
Three X Co’s other bartenders also contributed to the menu. Danny Choo’s 2023 Gin Jubilee-winning cucumber-raita-inspired drink has been redefined as 'Danny’s Delight'; while Joseph Wong has also created quite the stunner – Jo’s Joget, which combines a myriad of Malaysian influences into one wild dance of complex yet well-balanced flavours.
Constantly finding complexity in simplicity, uniqueness in familiarity, duality in singularity, Three X Co has come up with arguably one of KL’s best and most well-balanced cocktail menus right now.
Michael Cheang looks forward to more new drinks and flavours to enjoy in the next half of 2024. Follow him on Instagram (@MyTipsyTurvy) and Facebook (fb.com/mytipsyturvy).
