Kopi-O Tonic at The deck.
Several bars in Ipoh are presenting new creations in the form of festive cocktails to usher in the Year of the Wood Dragon.
A touch of auspiciousness in the form of ingredients is to be expected when sipping on cocktails.
The unassuming pineapple or ong lai, which sounds like “fortune comes” in the Hokkien dialect, is a popular fruit among bartenders in cocktail making.
Mixologists are also turning to Chinese New Year must-haves such as bakwa to add a festive touch to their creations.
So, if you are spending the weekend in Ipoh, here are some fun bars to hang out at.
LUMI COCKTAIL BAR
D-1-7, Soho Ipoh 2, Jalan Sultan Idris Shah, Ipoh
Business hours: 5.30pm to midnight daily, except Sundays
Reservations: 010-275 3226
This Lunar New Year, Lumi is unveiling a trio of tantalising cocktails, each a symphony of tradition and innovation.
For starters, try the Ang Pow cocktail where a myriad of ingredients such as Bloody Shiraz Gin, Aperol, lemon juice, egg white, Angostura bitters and Prosperity Syrup are shaken and stirred together.
Prosperity Syrup is a mix of pomegranate juice, cranberry juice, sugar, star anise, cloves and nutmeg which give the cocktails a sweet and sour appeal.
The more spirit forward Goku cocktail features blended scotch whiskey, banana liqueur, Campari, sweet red vermouth and saline solution.
Rum lovers can also try the complex Shen Long cocktail which is a concoction of white rum, Malibu Coconut Rum, Green Chartreuse, pineapple and lime juice, Angostura bitters, orange bitters as well as Green Dragon Syrup comprising pineapple, ginger root, blue orange syrup, cinnamon and cloves.
Rojak Feeling at Lumi.
Lumi bar is open during the Chinese New Year week and its festive menu is available throughout February.
To find the entrance to this place, look out for a neon cocktail sign.
The bar offers a great view of Ipoh’s famous landmark – the Sultan Yussuf roundabout, which Ipoh folk fondly call “the Luminous Cup” which incidentally is how the bar got its name.
CAINA BANK
60B, Jalan Bandar Timah, Ipoh
Business hours: 6pm to 12.30am Monday to Thursday, 6pm to 1.30am Friday to Sunday
Reservations: 014-944 7287
Caina Bank has prepared a festive cocktail menu to celebrate Chinese New Year.
Caina bank bar has a Chinese and Western influence.
The cocktail names, written in Mandarin, are inspired by the dragon (loong) – the zodiac animal for the Lunar New Year.
Try the signature “Loong” Time No See cocktail which is made of peanut butter fat-washed whiskey paired with dragon beard candy.
Meanwhile, I Am A “Loong” is a refreshing botanical drink served with dried meat.
The “Lai Lai Si Si”– a reference to ang pow – is a concoction of rum infused with hawthorn for a refreshing yet balanced sweet and sour taste.
Cai Na yin Hao at Caina bank.
It will be served with hawthorn flakes, a snack many will remember from their childhood days.
This Chinese New Year, patrons ordering from the festive menu will also receive an ang pow with vouchers containing prizes.
The biggest reward is a tray of shots worth up to RM100.
KIKILALAT
27, Jalan Bijeh Timah, Ipoh
Business hours: 6pm to 1am Sunday to Thursday, 6pm to 2am on Fridays and Saturdays
Reservations: 019-396 1931
Ipoh’s first craft beer bar is celebrating Chinese New Year with a festive carnival from today to Feb 11.
Buttery and i Know it at Tiga bar.
The road in front of the bar will be closed for the event and will feature buskers, live performances as well as a variety of food and drinks.
Imported beer and local brews such as tuak and toddy are a must-try here.
The bestsellers are Fizzy Todi (palm wine), tuak cocktail Don’t Kakajiaojiao (meaning “do not disturb”), Yuzu beer, and Salt and Lime – a hard seltzer.
Imported beers from Taiwan, China and Japan, lagers and Indian Pale Ale are sold here too.
As sorted imported beers at Kikilalat.
The bar borrows the name Kikilala from a well-known children’s clothing brand.
“Kiki” is also slang in the US for “let’s drink, gather and gossip” while lalat (fly in Bahasa Malaysia) refers to a barfly.
TIGA
Entrance at alley off Jalan Bijeh Timah, Ipoh
Business hours: 6.30pm to 1am weekdays; 6pm to 2am weekends
Reservations: 019-396 1931
Tiga bar relocated to 44, Jalan Sultan Iskandar but the entrance to this speakeasy bar is from the back lane.
Visitors can use Waze to 26, Jalan Bijeh Timah and the entrance is hidden in the alley next to 99 Speedmart.
The bar’s interior seeks inspiration from 2046 – a romance film by Hong Kong director Wong Kar Wai.
The cocktail menu is a combination of world classics, Tiga classics and new signature drinks.
The cocktails are categorised by types like a Martini or Highball and their flavour profiles.
One can start the night with a fizzy Welcome Stranger cocktail, that is made of Jackfruit tequila, Tio Pepe Fino Sherry, laksa leaf, Roselle Sonia and topped with Roselle Candy.
Those looking for a more spirit-forward drink can try the Old School Love cocktail, a mix of bean curd whiskey, DOM Benedictine, Bols Genever, ginkgo pandan, lemon and soy milk before topping off with barley jelly or The Writer cocktail with Mezcal, fig leaf gin, coconut aged Campari and Basil Vermouth.
End the night with The Mahjong Noise which is made of peanut bourbon, peach, snap pea, lemon and egg white.
THE DECK
Weil Hotel, Jalan Sultan Idris Shah, Ipoh
Business hours: 4pm to midnight Monday to Saturday
Reservations: 019-522 8290
This rooftop gastro bar with an outdoor cabana by the infinity pool offers an unparalleled view of the city skyline and picturesque view of limestone hills.
Aside from the wide variety of dining options, the creative cocktails here are something to get excited over.
The deck at Weil Hotel has a fantastic view of ipoh from the poolside.
The bar’s newly concocted signature cocktails are interesting.
The Polaris cocktail is a fusion of Plantation Rum infused with pink peppercorn and orange zest, harmonised with Giffard Elderflower Syrup and elevated with aromatic bitters.
It comes with dehydrated orange slices, edible flower and a dusting of pink peppercorn for a touch of sophistication.
Kopi-O Tonic at The deck.
Meanwhile, the Jack Of All Fruits cocktail has jackfruit-infused Tanqueray, housemade Falernum syrup and pandan.
Paying tribute to Ipoh’s famous coffee, the Kopi-O Tonic is an espresso tonic with a fizzy, refreshing twist on iced coffee.
This Kopi-O Tonic recipe proves that bubbles make everything better, especially with homemade pandan syrup on gin.
