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Reka

Kuala Lumpur

Opened in 2021 in a residential suburb of the Malaysian capital, Reka has been on a swift rise as one of the city's most creative cocktail outposts, with 2024 marking its debut on the ranking of Asia's 50 Best Bars. Reka is the Malay word for 'creation', and the bar describes itself as a 'postmodern flavour lab.' Its interior certainly leans into futuristic and scientific imagery, with low ceilings and long neon lights that bask the bar in an effortlessly cool hue. Drinks also deliver on that promise, as co-owner and head bartender Joel Poon uses the four fundamental elements of salt, fat, acid and heat as the guiding pillars of Reka's cocktail programme, elevated by advanced techniques and lab-grade machinery.

Within Reka's latest menu, creative cocktails are paired with delicious dishes that share one of the four elements. Under 'Acid', the Pet Nat (gin, blue pea, pear grappa, sherry, apple-lemon cordial, pandan grape kombucha) is placed alongside a dish of crab with yuzu sesame sauce, capellini, furikake and lemon zest. Under 'Salt', the Pistapple Passion made with pistachio distillate, calvados, clarified coconut and lime, works in unison with the salinity of olive ice cream. Guests are encouraged to mix and match across the elements for the ultimate tasting experience. Sustainability is also key here, with otherwise-wasted ingredient components repurposed across its offering, such as banana peels in garnishes and jackfruit seeds in pakoras.

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