Miss Wong Siem Reap gave us a welcome break from the loud bars around Pub Street, with red lanterns, vintage artwork, and cocktails worth settling in for. I particularly liked how much character the room had: the portrait behind the name, the dark furniture, and the Chinese details all gave us something to look at between drinks. Our Miss Wong Siem Reap review covers that earlier experience, including the rum-based Miss Wong Punch and a few things I would have liked done differently. For a visit today, use the updated Street 26 address in the practical details below.

About Miss Wong: The Portrait Behind the Bar

Miss Wong takes its name from a portrait by Vladimir Tretchikoff, whose painting of a Chinese woman became part of the bar’s identity. The official Tretchikoff collection dates the work to the 1950s. Knowing where the name came from made the portrait more interesting to me, especially in a room where artwork and vintage objects were such a large part of the appeal. She was more than a name on the drinks menu; her image helped tie the surroundings together.

Miss Wong Siem Reap Bar Atmosphere

The atmosphere was one of Miss Wong’s strongest points. Red walls and lanterns set the tone, while wooden furniture, darker furnishings, and live plants gave the room some depth beyond its red and gold details. I was particularly drawn to the vintage pieces and the Shanghai influence, which gave the bar a clear identity without making every object look as though it had come from the same shop. There were other artworks to study alongside the familiar portrait, and the low lighting suited an evening spent lingering over drinks.

We appreciated the calmer pace after the nearby nightlife. It was easy to see why this would be a good place to catch up with friends, with the room contributing as much to the evening as the drinks. These photographs show the setting we reviewed, so they should be read as a record of that visit rather than a tour of the current Street 26 premises.

Miss Wong Siem Reap Menu: Cocktails and Chinese Food

The menu we explored covered cocktails, spirits, beer, and wine, with enough choice for a group whose tastes did not all run in the same direction. Our attention went to the cocktails, particularly the house punch and the infused gin and tonic options. Food followed the Chinese theme of the surroundings, with home-style cooking on the menu and taro chips to nibble alongside the drinks. We came mainly for the bar, so this is a drinks review, not an assessment of a full Chinese meal.

Miss Wong’s official website still describes cocktails and home-style Chinese cooking. It does not provide a current priced menu in the information we could verify, so I would check directly for today’s dishes, cocktail list, and prices. The punch recipe below is the one recorded in our original review.

Miss Wong Punch

Miss Wong Punch was the house special I would put first on the list from our experience. The recipe combined gold rum, Saint James Amber rum, and triple sec with cranberry, pineapple, mango, and lime juices. That gave it a substantial rum base alongside the fruit, with the orange liqueur adding another citrus element. The combination made sense in Siem Reap’s heat, especially with taro chips within reach, and it was a good example of why we rated the drinks so much more highly than their presentation.

Final Thoughts: Who Would Enjoy Miss Wong?

I would recommend Miss Wong to friends who care about the room they drink in as much as the cocktail in front of them. The vintage artwork and lanterns stayed in my memory, along with the house punch and the value we found at the original prices. My reservations were straightforward: the drinks could have looked more considered, and disposable plastic straws were an unwelcome part of the experience. Even with those shortcomings, this was a bar where we enjoyed taking our time. For another side of Siem Reap’s cocktail scene, our Elephant Bar review at Raffles Grand Hotel d’Angkor looks at drinks in a heritage hotel setting.

Miss Wong Siem Reap Review Card

• 9.2/10
  ATMOSPHERE – 9.2/10
• 9.0/10
  SERVICE – 9.0/10
• 9.0/10
  DRINK SELECTION – 9.0/10
• 6.0/10
  PRESENTATION – 6.0/10
• 9.2/10
  OUR DRINKS – 9.2/10
• 9.6/10
  VALUE – 9.6/10

Miss Wong Siem Reap: Current Address, Hours, and Prices

You Might Also Like

• Elephant Bar Siem Reap: Cocktails at Raffles Grand Hotel d’Angkor
• Sokkhak River Lounge Siem Reap Review

The post Miss Wong Siem Reap Review: Cocktails and Vintage Shanghai Style appeared first on Wild 'n' Free Diary.

Sokkhak River Lounge in Siem Reap appealed to us for its greenery, river setting, and fresh fruit drinks. Within walking distance of Pub Street, it gave us a reason to spend a little longer along the river, where the town had more to show us than its best-known nightlife strip. We particularly enjoyed the terrace in the evening and the rooftop view at sunset, though the drinks were uneven: White Dragon and Sokkhak’s Cooler were the ones we would have ordered again.

The verdict retains our original overall score of 8.8. The six category scores below average 8.9 when rounded to one decimal; the original review did not document a separate weighting method.

Sokkhak River Lounge Atmosphere: Greenery and Rooftop Views

The setting was Sokkhak River Lounge’s strongest attraction for us. Tall windows kept the ground-floor café connected to the greenery outside while we enjoyed the cooler interior, and the terrace became particularly inviting in the evening. Upstairs, the sunset changed the colors over Siem Reap’s tree canopy. It was the sort of view that made another drink seem like a reasonable use of our time.

The Drinks Menu

Our choices ranged from coffee and tea to fresh fruit drinks, mineral water, gin, wine, beer, and cocktails. The fruit was the main attraction, and the mocktails gave us the most pleasure. We would come here for a relaxed drink in pleasant surroundings without expecting every recipe to show the balance of a specialist cocktail bar.

The lounge’s official website describes a ground-floor café, a wine bar on the middle level, and a rooftop cocktail bar. It also lists Cambodian and continental food. Our review focuses on drinks and atmosphere; we did not assess the food.

Our Cocktails and Mocktails

White Dragon and Sokkhak’s Cooler were our favorites, while the punch and Monkey Tail were less successful. These notes describe what we drank on the original visit, so they should be read alongside the current menu rather than as a tasting of today’s recipes.

White Dragon Mocktail

White Dragon combined dragon fruit, pineapple, and lime, with the flavors changing as we drank. Pineapple came through first, followed by dragon fruit in the finish, while the lime kept the sweetness in check. It reminded us of another dragon fruit drink, the Nobu Soju Dragon cocktail, which we had enjoyed with our afternoon tea at Nobu Kuala Lumpur. Here, the pleasure came from the fruit itself, with no alcohol needed.

Sokkhak Punch

Sokkhak Punch brought together fresh orange juice, Sprite, Jameson whiskey, and ginger. The first sip was fruity; a sip or two later, the ginger took over with a heat that caught in our throats. We enjoy ginger when it gives a drink direction, but this mix needed a lighter hand. The flavors never settled into the balance we wanted, and we were glad to have a mocktail beside it.

Sokkhak’s Cooler Mocktail

The Sokkhak’s Cooler we drank had mint, lime, and lychee. Mint led the way, lime added freshness, and the lychee brought an aromatic sweetness that kept us returning to the glass. Blending the mint and fruit gave it a thick consistency, almost substantial enough to count as a small snack. It was a simple combination we liked very much.

There is an important recipe difference today: the published menu lists Sokkhak’s Cooler with longan, mint, lime, and fresh ginger. Our lychee-based description remains a record of the drink we were served.

Monkey Tail Mocktail

Monkey Tail mixed orange, very ripe mango, and grenadine, producing a sweetness that reminded us of tutti-frutti. The syrup pushed the drink further in that direction than we liked, and it ended up being our least favorite. We would have preferred passion fruit in place of the grenadine, or green mango to give the mix a sharper edge. The fruit had enough character without so much help from the syrup.

Final Thoughts

We would return to Sokkhak River Lounge for the plants, the evening terrace, and a fruit drink chosen with a little care. Kind service helped make the visit enjoyable, and the mocktails showed why fresh ingredients can be more persuasive than an elaborate recipe. Anyone seeking inventive, consistently balanced cocktails may be more demanding of the bar than we were of the setting.

I also appreciated the lemongrass straws, which spared us another piece of plastic. We had encountered the same idea at Sofitel Angkor Phokeethra Golf & Spa Resort during our time in Siem Reap. It was a small, practical touch that suited a place where greenery contributed so much to the experience.

Sokkhak River Lounge Review Card

• 9.1/10
  ATMOSPHERE – 9.1/10
• 9.0/10
  SERVICE – 9.0/10
• 9.5/10
  DRINK SELECTION – 9.5/10
• 7.5/10
  PRESENTATION – 7.5/10
• 8.7/10
  OUR DRINKS – 8.7/10
• 9.5/10
  VALUE – 9.5/10

Practical Details: Location, Hours, and Prices

Frequently Asked Questions About Sokkhak River Lounge

The post Sokkhak River Lounge Siem Reap Review: Rooftop Views and Fruit Drinks appeared first on Wild 'n' Free Diary.

Kep Sailing Club Lounge made a very good case for doing little more than watching the sun go down with a drink in hand. We liked the open wooden lounge, the sea breeze, and the service, and there was enough choice on the drinks menu to keep us occupied. The cocktails were less consistent: fresh pineapple and coconut worked beautifully in the piña colada, while some of the other drinks leaned too heavily on sweetness. This Kep Sailing Club Lounge review looks back at that evening, with a separate update on the Kep West venues that visitors will find today.

For the food side of our visit, our separate Kep Sailing Club Restaurant review covers the dining experience at the same seaside property. Here, the attention stays on the lounge and what ended up in our glasses.

Kep Sailing Club Lounge: The Seaside Atmosphere

The lounge’s greatest strength was its setting: an open wooden space where the breeze could pass through and the sea remained part of the evening. Dark chocolate-colored timber gave it a warm base, with cushions in orange and other sunset tones making the seating more inviting. We had noticed the range of activities around the property on our way in; once we reached the lounge, sitting down with a drink seemed a perfectly respectable activity of its own.

An artwork made from used tins brightened the wall beside the bar. We liked seeing something discarded turned into a feature with character, especially in a place so closely connected to the coast. The same idea appeared elsewhere around the property, including the outdoor lamps made from traditional fishing gear. These details gave us something to notice beyond the view, and the good service helped us enjoy the setting without any fuss.

The Drinks Menu and Bar Snacks

Cocktails had a prominent place on the menu we saw, alongside beer, wine, spirits, alcohol-free drinks, and a small selection of bites. Our interest was in the mixed drinks, so this was not a full survey of everything behind the bar. There was plenty of choice, with room for the kitchen and bar to make more of their own syrups, liqueurs, and fresh ingredients.

The roasted peanuts were an enjoyable accompaniment, seasoned with makrut lime leaf, chili, garlic, and lemongrass. They brought the kind of local flavor we would have liked to see explored more confidently in the cocktails as well.

Our Cocktails at Kep Sailing Club Lounge

The four cocktails below show why our assessment of the drinks was more reserved than our enthusiasm for the lounge. We found some good combinations and fresh ingredients, alongside a few imbalances that made us wish the recipes had been given another pass. These are the drinks from our original visit, not a description of today’s Kep West menu.

Lychee Lime Fizz

Mint brought a refreshing coolness to the Lychee Lime Fizz and stayed with us to the end of the drink. It was also the most assertive part of it, leaving little room for the lychee’s fragrance. A whole lychee in the glass gave us the fruit we had been looking for, its sweetness sitting nicely against the lime juice. A moderate touch of honey rounded things out; we simply wanted the lychee to have a little more say in a cocktail bearing its name.

The Lounge Special

The Lounge Special brought together sweet citrus syrup, aromatic bitters, orange bitters, and pineapple-infused rum. The bitters gave the sweetness some structure, while the rum added a smoky note and tropical fruit flavors that went beyond pineapple alone. This was one of the combinations we enjoyed more, with enough character to make us pay attention to the drink as well as the sunset.

Piña Colada

A seaside bar and a piña colada are an easy pairing, and this one gave the classic a good showing. Fresh pineapple juice and coconut were the ingredients that made it work so well. The three-year-old Havana Club rum added its own character, with notes of caramelized pear and banana, and especially vanilla and smoked oak. We appreciated having fresh ingredients do the work here; they gave the drink more life than sweetness alone could have managed.

The Mistake

The Mistake was the least convincing drink for our taste. Its opening was so sweet that we had to search for the passion fruit, which appeared more clearly in the aftertaste with ginger and aromatic bitters. Those flavors could have made an interesting combination with less sweetness in front of them. As it stood, the balance kept us from enjoying the drink as much as we had hoped.

Kep Sailing Club Today: The Kep West Update

Kep West’s official history presents the former Sailing Club lounge as an archive setting and points today’s visitors to The Wave. Its dining page lists The Deck for sunset cocktails and tapas. Confirm your chosen venue before going; our photographs, tasting notes, and ratings describe the older lounge, and we have not assessed the current drinks.

Final Thoughts: A Lounge We Remember for Its Setting

What stayed with us was the pleasure of sitting beside the sea as the sun went down, with a breeze through the lounge and service that let the evening unfold easily. The fresh fruit in the piña colada and the spiced peanuts were good reminders of how much the ingredients could contribute. I would have liked a more inventive approach across the cocktail menu, with greater attention to balance and presentation. For a relaxed drink with a view, the old lounge gave us a very enjoyable evening; cocktail enthusiasts had more reason to be selective about what they ordered.

Kep Sailing Club Lounge Review Card

• 9.5/10
  ATMOSPHERE – 9.5/10
• 9.0/10
  SERVICE – 9.0/10
• 9.0/10
  DRINK SELECTION – 9.0/10
• 7.5/10
  PRESENTATION – 7.5/10
• 7/10
  OUR DRINKS – 7/10
• 8/10
  VALUE – 8/10

Practical Details: Historic Review and Current Contacts

Frequently Asked Questions About Kep Sailing Club Lounge

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Kep Sailing Club Restaurant Bar

The post Kep Sailing Club Lounge Review: Sunset Drinks on the Coast appeared first on Wild 'n' Free Diary.

Elephant Bar Siem Reap sits inside Raffles Grand Hotel d’Angkor, a heritage hotel that opened in 1932. We came for cocktails and found an easygoing room of dark wood, comfortable lounge chairs and elephant ornaments, with pleasant service to match. Our two drinks took quite different directions: the tropical Airavata arrived in a handmade elephant mug, while the Raffles Signature Bloody Mary used fresh Kampot pepper to give a familiar cocktail a Cambodian touch. Both gave us a good reason to spend some time at the bar, even without staying at the hotel.

Elephant Bar Siem Reap Atmosphere

Elephant Bar was a snug, comfortable place to settle in for a drink. Dark wooden furnishings stood against bright walls, and the lounge chairs made the room inviting without much ceremony. We had already enjoyed the hotel over afternoon tea at The Conservatory, so returning for cocktails gave us another way to spend time in a building we liked.

An overnight stay had escaped us again. In Singapore, renovation work had prevented us from staying at Raffles; in Siem Reap, another renovation was approaching when we visited. We had begun to think of it as our Raffles curse. That work is now part of the hotel’s history: its official account of the property records the renovation in 2019, so the original reference to an upcoming closure no longer applies.

Elephants appeared throughout the room, from small figures to lamps and a decorative head. The name left the decorators little room for subtlety, and we enjoyed spotting the different versions. The overall impression was of a well-kept bar where the details rewarded a closer look.

Large tusks also arched above the palms. We hoped they were artificial, and their presence raised a question we could not answer about the material. That uncertainty remains part of our original impression, without establishing that the display contained real ivory.

Elephant Bar Drinks Menu

The menu we browsed covered signature cocktails, all-day drinks, sours and fizzes, along with wine and a substantial selection of spirits. We were drawn to the cocktails, though anyone interested in single malts, rum, bourbon or rye had plenty to consider. The “sipping cabinet” seemed to have more room than the “grape juice cellar,” which suited the character of the place.

Our Cocktails at Elephant Bar

We chose the Airavata and the Raffles Signature Bloody Mary, a useful pairing for seeing two sides of the bar. One leaned toward tropical fruit and playful presentation; the other brought a local ingredient to a savory classic. These are the drinks we tried, and the descriptions below follow the recipes served to us.

Airavata

Airavata was the drink we would recommend first to someone looking for the bar’s signature cocktail. Our version combined rum, Malibu, crème de banane, lime and fresh coconut juice, served in a handmade elephant mug. Its name refers to the mythical white elephant associated with Indra, which explains the choice of drinking vessel.

The pineapple garnish was juicy and sweet, and taking a bite alongside the drink brought a piña colada to mind. We liked the tropical combination and the care given to its presentation. The disposable plastic straw was our objection: it seemed an unnecessary addition to a drink served in a reusable handmade vessel. This describes the straw we received, not a verified current practice.

For anyone comparing our account with today’s version, Raffles’ published Airavata recipe lists Samai rum, crème de banane, Coconut Passion, pineapple, lime and coconut juices, plus sugar syrup. The signature cocktail remains part of the bar’s identity, while its published recipe differs from the one described in our original review.

Raffles Signature Bloody Mary

The Bloody Mary’s fresh green Kampot pepper was the detail that caught our attention. We had taken every opportunity to try this Cambodian ingredient, and seeing it on a deep red cocktail made the choice easy. Our guide to Kampot pepper and its different forms explains why it had become such an interest on our travels.

Broken Shed Vodka and tomato juice, seasoned with the Raffles Signature mix, gave the drink the savory character we wanted. The green pepper added a delicate aroma, and tasting the garnish brought another dimension to it. There was still plenty to enjoy in the cocktail if you preferred to leave the pepper alone; for us, that small local touch was a large part of its appeal.

Prices, Happy Hour and Planning a Visit

Our original menu put all-day cocktails at about USD 9.40, with drinks in the Raffles Fame section around USD 14 or more. Those figures help explain the value score we gave the bar and are historical prices, not an October 2026 quotation. A reliable current price list could not be confirmed from the official pages checked for this update, so contact the hotel for the latest menu and applicable charges.

The official Elephant Bar page currently lists happy hour daily from 4:00 to 6:00 PM. Our old account described a weekday offer with selected drinks at half price; the current page does not confirm that discount. Check which drinks and prices apply before ordering, and ask about full opening hours if you are planning a late visit.

Plan on smart casual clothing and proper footwear. Raffles’ published guidance excludes slip-ons and flip-flops. The bar is inside the main hotel building at 1 Vithei Charles de Gaulle; the original map link is useful for finding the address. We visited for drinks without staying overnight, so it also made a worthwhile stop in its own right.

Final Thoughts on Elephant Bar Siem Reap

Elephant Bar gave us the combination we look for in a good hotel bar: a room worth spending time in, drinks made with care and pleasant service. The Airavata’s elephant mug was the most playful detail, while the fresh pepper on the Bloody Mary connected our evening to a Cambodian ingredient we had come to appreciate. We would recommend it to travelers who enjoy the character of an older hotel and want to take their time over a cocktail. Our concerns about the straw and the tusk display belonged to the same visit and deserve to stay in the account alongside the praise.

Elephant Bar Siem Reap Review Card

• 9/10
  ATMOSPHERE – 9/10
• 9.3/10
  SERVICE – 9.3/10
• 9.2/10
  DRINK SELECTION – 9.2/10
• 9.7/10
  PRESENTATION – 9.7/10
• 9.5/10
  OUR DRINKS – 9.5/10
• 9.3/10
  VALUE – 9.3/10

Elephant Bar Practical Details

Frequently Asked Questions About Elephant Bar Siem Reap

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For another experience at the same hotel, read our Raffles Siem Reap afternoon tea review. If the Bloody Mary’s garnish has caught your interest, our guide to Kampot pepper looks more closely at one of Cambodia’s best-known ingredients.

The post Elephant Bar Siem Reap Review: Cocktails at Raffles Grand Hotel d’Angkor appeared first on Wild 'n' Free Diary.

The Speakeasy Rooftop Bar Bangkok sits above Hotel Muse on Lang Suan Road, with cocktails and city views across two levels. We came away impressed by the drinks, service, and atmosphere on the main floor. The upstairs hideout had the view we wanted, though its plastic furniture and artificial grass did little for the setting. Here is what we actually drank, what disappointed us, and what to check before going.

The Speakeasy Rooftop Bar Bangkok: Atmosphere and View

On the 24th floor, the illuminated bar lets you watch drinks being made. High stools, darker interiors, and The Blind Pig cigar room next door give this level much of its character. The music added energy without making the room seem like a themed set. For us, this was the more convincing side of The Speakeasy.

Cocktails at The Speakeasy

The drink selection was the strongest reason to visit. At the time, the gin library listed around 75 options, and we could choose the gin, tonic, and garnishes for a personalized G&T. The menu also included classic and signature cocktails, wine, beer, and other spirits. That was our visit, so check the current menu for availability.

Butterfly Pea G&T

Our G&T combined botanical gin with lychee, cucumber, apple, and butterfly pea. Kaffir lime leaf and rosemary gave the purple drink an aromatic edge, while aloe vera juice and tonic rounded it out. It had more going on than its color suggested.

Czech Absinthe

This was the most theatrical order: a 50% absinthe shot arrived in a passion fruit shell, with Scotch whisky and passion fruit liqueur in the drink. We could mix in the shot or leave it separate. Smoky vanilla notes came through first, followed by cinnamon.

Grand Mojito

Grand Marnier and rum gave the familiar mojito an orange accent. Ginger, lime, watermelon juice, mint, and soda kept it fresh, even with so many ingredients in the glass.

Mojithai

Thai sweet basil carried this cocktail, both as a fresh herb and in the vapor-infused Chalong Bay rum. Lime brought a sharper note to the sweet, herbal combination. If basil is your thing, this was the one that stayed with us.

Bar Snacks

We did not order a meal. We had olives and seasoned peanuts alongside the drinks, so our food assessment cannot extend to the current kitchen menu.

The Upstairs Hideout

A staircase behind a large painting led to the upper level. The open sky and Bangkok view made the detour worthwhile, particularly if you want to see the city from another angle.

The setting itself fell short of the main bar. We found green artificial grass and plastic garden chairs where we had hoped for more of the hotel’s 1920s detail. That was our experience of the terrace at the time, not a claim about its present design.

Our Verdict

We enjoyed The Speakeasy for its cocktails, attentive service, and the character of the lower bar. The upper floor gave us a better view than a room to linger in, and that distinction matters when you choose where to sit. For a Bangkok evening built around creative drinks, we would still choose the main bar first. Our Hotel Muse Bangkok review covers the stay that brought us here.

The Speakeasy Rooftop Bar Bangkok Review Card

• 9/10
  ATMOSPHERE – 9/10
• 9.7/10
  SERVICE – 9.7/10
• 10/10
  DRINK SELECTION – 10/10
• 9/10
  PRESENTATION – 9/10
• 8.9/10
  OUR DRINKS – 8.9/10
• 9.2/10
  VALUE – 9.2/10

Practical Details

FAQ

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For another Bangkok bar with a very different setting, read our Bamboo Bar Bangkok review. Our Vesper Bar review focuses on cocktails without the rooftop view.

The post The Speakeasy Rooftop Bar Bangkok Review: Cocktails, Views and Verdict appeared first on Wild 'n' Free Diary.

B-Bar at InterContinental Ljubljana brings honey-inspired cocktails and city views together on the hotel’s 20th floor. We went for the drinks as much as the rooftop setting, and found a bar where Slovenian honey, house infusions, and professional service gave us plenty to appreciate. This B-Bar Ljubljana review follows the cocktails we tried, the atmosphere, and the details to check before visiting today.

Our interest in bee-inspired bars began in Kuala Lumpur, where Bar Trigona’s cocktails introduced us to a different local approach to honey. We wrote separately about stingless Trigona bees and their honey. Back in Slovenia, B-Bar’s name and drinks took their cue from the Carniolan honeybee, bringing the subject closer to home.

B-Bar Ljubljana: Rooftop Views and Atmosphere

The rooftop setting is a large part of B-Bar’s appeal: a contemporary indoor bar and terrace look across Ljubljana from the 20th floor. Inside, the design was sleek and comfortable, with an easygoing atmosphere and upbeat music. We liked having that relaxed mood alongside the care taken with the drinks.

From this height, Ljubljana’s greenery becomes part of the view. Tivoli Park spread out on one side, the castle stood on its hill, and the green landscape continued beyond the city. Seeing those different parts of the capital together gave us another reason to linger over our glasses.

Ljubljana was named European Green Capital for 2016, and the amount of green visible from the bar made that connection easy to understand. Closer to our table, a gold honeycomb-patterned candle holder brought the bee theme into the room without needing much explanation.

B-Bar Menu: Honey, Gin, and House Infusions

Our original B-Bar menu combined signature cocktails with a substantial selection of spirits and wines. We counted about 50 gins, including five Slovenian labels, while a separate wine list gave local producers room alongside international names. The hotel’s current website describes a gin selection of more than 30, so the earlier count should be read as part of our visit.

Whiskey, cognac, brandy, tequila, and vodka added further choice, though the honey-inspired cocktails were what drew our attention. The small bottles lined up on the counter showed some of the preparation behind them: the head mixologist made house infusions, giving familiar cocktail bases another direction.

The menu changed with the seasons, which suited a concept built around an ingredient that does not taste identical from one source to another. We appreciated that honey had a role in the glass, beyond being a convenient name for the bar. The individual drinks below belong to that original menu.

Our Drinks at B-Bar

The strongest common thread in our drinks was balance. Citrus, sweetness, spirits, and bitter ingredients each had their place, with enough variety to keep the next glass interesting. Honey and pollen connected several of the recipes to the bar’s theme, and the preparation gave us more to discuss than their appearance alone.

Coffee Sour

Orange was the leading flavor in the Coffee Sour, with fresh zest supporting the orange and lemon juice. Tia Maria coffee liqueur and chocolate bitters added depth without taking attention away from the citrus. The restrained use of those ingredients made it an approachable drink; it still contained alcohol, so our original description of it as a mocktail needed correcting.

Mexican Bee

The Mexican Bee was a refreshing tequila cocktail built on smooth Herradura Reposado. Lemon and lime gave it a bright, thirst-quenching character, moderated by acacia honey and basil. We liked how the honey softened the citrus without making the whole drink overly sweet.

The edible garnish gave us another way to explore it. A little salt or red pepper between sips changed the next mouthful, allowing the same cocktail to take a slightly different direction. It was a small detail that made us pay closer attention to what was already in the glass.

Pina Tullada

Pina Tullada took the pineapple-and-coconut combination further than we expected. Served in a tiki glass, it brought a fruity acidity that reminded us of cooked banana, while roasted coconut supported the caramel character of Tullamore DEW X.O. whiskey. That combination gave the drink more interest than its familiar tropical ingredients initially suggested.

Antons Negroni

Antons Negroni kept the classic’s bittersweet character and introduced the bee theme through pollen-infused Campari. The infusion brought a floral aroma and a little sweetness, with citrus zest and Punt e Mes developing the honeyed notes. Slovenian Bratinov gin, made with four botanicals, completed the mix. The finish stayed bitter and slightly spicy, giving us the lingering aftertaste we wanted from a Negroni.

Conclusion: Is B-Bar Worth a Visit?

B-Bar gave us a good reason to go up to InterContinental Ljubljana’s 20th floor for a drink. The honey and pollen had a purpose in the recipes, the cocktails were carefully balanced, and the service remained professional throughout. For someone who enjoys exploring what a bartender can do with local ingredients, that combination mattered as much as the view.

I was especially happy to find this kind of cocktail work in Ljubljana at the time. The Mexican Bee’s acacia honey and the Negroni’s floral bitterness stayed with me, and I would recommend B-Bar to readers looking for an evening of cocktails above the city. If you are planning dinner as well, our separate B-Restaurant review covers the dining experience next door; the InterContinental Ljubljana hotel review looks at the wider stay.

B-Bar Review Card

• 9.6/10
  ATMOSPHERE – 9.6/10
• 9.7/10
  SERVICE – 9.7/10
• 9.9/10
  DRINK SELECTION – 9.9/10
• 9.7/10
  PRESENTATION – 9.7/10
• 9.5/10
  OUR DRINKS – 9.5/10
• 9.6/10
  VALUE – 9.6/10

B-Bar Ljubljana: Practical Details, Prices, and Hours

Frequently Asked Questions About B-Bar Ljubljana

The post B-Bar Ljubljana Review: Honey Cocktails Above the City appeared first on Wild 'n' Free Diary.

Liberation Bar Bangkok was a hidden cocktail bar in Piman 49 on Sukhumvit Soi 49, where laboratory equipment helped turn herbs, apple peels, cacao, and even waterbugs into drinks worth remembering. We went for the speakeasy atmosphere we enjoy so much and came away equally impressed by what was in our glasses. Liberation is now listed as permanently closed. This Liberation Bar review looks back at its dark interior, inventive menu, and the four cocktails we tried, preserving a small piece of Bangkok’s cocktail history.

About Liberation Bar Bangkok

Liberation’s appeal came from its combination of a hidden setting and an experimental approach to cocktails. The bartenders used modern techniques to explore familiar ingredients in unfamiliar ways, producing drinks that gave us plenty to talk about. A rotary evaporator was central to that approach, helping the team work with aromas from plants, fruit, and less expected ingredients. The equipment was interesting in its own right; the real pleasure was tasting what the team did with it.

Liberation’s Closure

Liberation was included among the venues that had closed in BK Magazine’s December 2020 retrospective. Siam2nite also lists the bar as permanently closed. We retain this review for its photographs and first-hand account of the original drinks. The address identifies the former venue, and the old prices and hours should be read in that context.

The Science: Rotary Evaporation

A rotary evaporator, often called a rotovap, uses a vacuum to lower the temperature at which a liquid boils. As a flask rotates and is gently heated, vapor moves into a cooled condenser, turns back into liquid, and collects in a separate flask. In cocktail making, this can capture volatile aromas without the high heat of conventional distillation. The resulting distillate can be clear while retaining aromas from the original ingredients, as equipment manufacturer BÜCHI explains.

At Liberation, this gave the bartenders a broad collection of flavors to work with, including edible plants and a particularly fragrant waterbug. We liked the idea of this clear liquid “library”: an ingredient could arrive in the glass without looking anything like its original form. It made the menu intriguing, especially when the familiar flavor of a herb sat alongside something we had never expected to find in a cocktail.

The Atmosphere at Liberation

The interior was dark and minimalist, with black surfaces, wood, and a few reflective details. That restrained setting suited a bar where the drinks carried so much of the character. The large display of spirits drew our attention, and the high-tech equipment visible on the way to the bathroom gave us another reason to look around. An upbeat DJ performance brought energy to the room, completing the combination of a hidden bar and an evening out in Bangkok.

Liberation’s Original Drinks Menu

The menu we read had four parts, bringing together inventive cocktails and a substantial selection of spirits. Propaganda posters supplied the ideas behind several drinks, while the spirits covered gin, vodka, rum, mezcal, tequila, bourbon, and whiskies, including single malts, blends, and Asian labels. It was a menu that rewarded a little time: the cocktail names and ingredients made much more sense when read together.

Some combinations were immediately appealing; others invited questions. The staff were helpful when it came to navigating those unfamiliar ingredients, and their advice was useful in a bar with such an adventurous selection. Our drinks covered both ends of that spectrum, from a bright vegetable-and-basil cocktail to a waterbug distillation. The following tasting notes refer to that original menu.

The Four Cocktails We Tried

We tried Vegan War, Yellow Union Flag, Waterbug, and Cacao. Together, they showed the range of Liberation’s approach, from vegetable flavors and apple to an insect-derived aroma and Thai rum with chocolate. The ingredient lists were unusual, and we paid most attention to how those ingredients worked once the drinks reached us.

Vegan War

Vegan War was a pink cocktail with a strong basil fragrance, carrot cordial, tomato, and red cabbage. Its color made an immediate impression, followed by the herb’s sweet aroma. The carrot worked well with the tomato’s sourness, while the cabbage added depth to the combination. Our first thought was how refreshing it tasted, with the basil tying the vegetable ingredients together. It was a good example of the menu’s creativity producing a drink we enjoyed for its flavor as much as for its idea.

Inspiration: Dig for Victory

The menu connected Vegan War with Britain’s wartime encouragement to grow food. That vegetable-growing idea gave the ingredients a story beyond their place in the glass. We appreciated the connection with making more of what grows around us, a subject that still matters long after the original posters.

Yellow Union Flag

Yellow Union Flag brought together re-distilled green apple peel, apple juice, and coffee-cherry kombucha. Monkey Shoulder whisky and oolong tea gave the fruity combination depth, with osmanthus honey and soda completing the drink. We especially enjoyed the fizz and the caramel sweetness that lingered afterward. There was plenty in the recipe to keep us interested, and the apple remained easy to recognize among the tea, whisky, and kombucha.

Inspiration: A Chinese Poster Dated 1947

The drink’s menu entry referred to a Chinese propaganda poster dated 1947, connecting it with the menu’s wider interest in political imagery. In the glass, our lasting memory was the meeting of fruit, tea, and whisky, followed by that lively fizz. The poster supplied a starting point for the drink, and the flavors gave us something of our own to remember.

Waterbug

Waterbug was the drink most likely to test a guest’s expectations. An infusion and distillation of male waterbug supplied a fragrant, sweet character, supported by gin and re-distilled vodka. Bitters and lemon provided balance, while egg white and honey-almond syrup gave it a smooth texture. We particularly liked its slightly dry mouthfeel, which added another dimension to an already unusual drink. Knowing what went into it was part of the experience, and the flavor gave us a good reason to keep an open mind.

Inspiration: Nature Is the Real Treasure

For us, Waterbug raised a simple question about how much an ingredient’s appearance influences our willingness to try it. Once it arrived as a distillation in a balanced cocktail, we could concentrate on aroma, texture, and taste. We enjoyed all three. It was an interesting experiment in our own expectations, as well as in the bartender’s technique.

Cacao

Cacao brought us back to a flavor we already loved. The cocktail combined chocolate flavors with Thai Issan rum and was served in a cacao husk, which was enjoyable to hold as well as unusual to drink from. We found it difficult to put down. Its presentation also reminded us of a dessert from our fine-dining experience at Le Normandie, giving this particular drink a personal connection beyond the chocolate. Of the four, it was the one most closely tied to our fondness for cacao.

Inspiration: Thai Cacao

The drink’s Thai connection followed naturally from our earlier chocolate tasting at Kad Kokoa in Bangkok, where we had tried several Thai chocolates and struggled to choose a favorite. Liberation gave us another way to enjoy that ingredient. Here, the chocolate belonged in a cocktail, with the rum and cacao-husk presentation making the connection especially memorable.

Final Thoughts on Liberation Bar

Liberation was one of the Bangkok bars we enjoyed most for its willingness to explore ingredients. We remember the basil in Vegan War, the fizz and caramel aftertaste of Yellow Union Flag, Waterbug’s smooth texture, and the pleasure of holding the cacao husk. The dark room and helpful service gave those drinks a setting we liked spending time in. Its closure makes this an account of an evening that cannot be repeated there, and we are glad to have the photographs and tasting notes to remember it by.

Liberation Bar Review Card

These are our original visit scores, retained for this archived review.

• 9.4/10
  ATMOSPHERE – 9.4/10
• 9.8/10
  SERVICE – 9.8/10
• 9.6/10
  DRINK SELECTION – 9.6/10
• 9.4/10
  PRESENTATION – 9.4/10
• 9.7/10
  OUR DRINKS – 9.7/10
• 9.4/10
  VALUE – 9.4/10

Liberation Bar: Former Location and Historical Prices

Liberation occupied the fourth floor of the Piman 49 complex on Sukhumvit Soi 49. Our original review recorded signature cocktails at just under USD 13 and opening hours of 7:00 PM to 1:30 AM. Those details describe the former business. There are no current visiting hours or booking prices for Liberation to recommend.

Frequently Asked Questions About Liberation Bar Bangkok

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The post Liberation Bar Bangkok Review: The Speakeasy That Closed appeared first on Wild 'n' Free Diary.

JungleBird is a rum-focused cocktail bar in Bukit Damansara, Kuala Lumpur, with a tropical setting and a name borrowed from the city’s own Jungle Bird cocktail. Our JungleBird bar review centers on the drinks we tried: a sweet, strong classic with a clear Campari edge, and a floral kombucha cooler that gave the nonalcoholic side of the menu some attention. The rum selection was a highlight, while artificial greenery and a few presentation choices left room for improvement.

We visited the earlier location, a short trip from Sofitel Kuala Lumpur Damansara, and found an easy place to settle into away from the busier parts of the city. JungleBird had placed No. 44 on Asia’s 50 Best Bars list in 2019, a useful piece of context for our original review. The current address, recent price guide, and reported opening hours appear in the practical details below.

JungleBird Ambiance at the Original Bar

The original JungleBird room brought together rattan furniture, bamboo, lanterns, and rainforest wallpaper. We liked the relaxed atmosphere and the care put into carrying the tropical idea through the space. In a quieter part of Kuala Lumpur, it made a welcome change from the city outside, even if some of the greenery turned out to be plastic.

We were soon at ease, with an extensive collection of rum within sight. The main thing missing for us was a connection to the outdoors: windows, fresh air, and conditions for real plants would have made the setting more convincing. Those comments describe the room we visited, before JungleBird moved to its newer premises.

JungleBird Bar Menu: Rum, Tiki Classics, and Other Drinks

Rum was the strongest reason to spend time with the JungleBird menu. Tiki classics and house creations attracted most of our attention, with enough choice to make a second visit tempting. There were also other spirits, beers, ciders, red and white wines, and nonalcoholic mixed drinks, along with familiar options such as tea, coffee, juices, and soft drinks.

Our original menu included Jolly O’Clock offers from 5:00 to 9:00 p.m. and a Sunday promotion. We have kept that detail as part of the older visit, rather than presenting it as today’s schedule. For current planning, the September 2026 report by The Yum List gives a cocktail guide of RM50–RM60 and describes a food menu as well as newer happy-hour offers. Check the latest menu through the bar’s own channels before choosing what to order.

Our Drinks at JungleBird Kuala Lumpur

Classic Jungle Bird

Our classic Jungle Bird was sweet and quite strong, with Diplomático Mantuano rum and a noticeable bittersweet contribution from Campari. Fresh lime and pineapple juice gave it the tropical side we expected. It was easy to imagine this combination in Kuala Lumpur’s heat and humidity, even while we sat in a cool room concentrating on the bitter edge in the glass.

Campari gave the fruit and rum something to push against, and the result was one of the reasons we enjoyed our stop here. We were less enthusiastic about the presentation. With a tropical cocktail, bamboo around the room, and JungleBird’s name on the menu, a tiki mug seemed an opportunity waiting to be taken. A bamboo straw would also have suited the idea better than the one in our glass.

JungleBird Kombucha Coolers

The kombucha cooler was a rewarding order on the menu’s nonalcoholic side. Lavender, lemongrass, chrysanthemum, and chamomile contributed a fragrant floral character, carried through the aftertaste by the kombucha’s fizz. We enjoyed that attention to aroma; it gave the drink its own reason to be on the table beside a strong rum cocktail. This was the cooler we tried on our original visit, so its availability on a newer menu should be checked with the bar.

The Jungle Bird Cocktail’s Kuala Lumpur Roots

The Jungle Bird cocktail originated at the Aviary Bar in the former Kuala Lumpur Hilton on Jalan Sultan Ismail. Thirst Magazine’s research into its history identifies Jeffrey Ong as its creator and traces its service as a welcome drink to the hotel’s opening in 1973, while noting that the exact creation date is unclear. That is more precise than the 1978 date in our original article. JungleBird the bar came later, taking its name from a drink that combines dark rum, Campari, pineapple, lime, and sweetness.

Conclusion

The drinks were the reason JungleBird stayed in our memory: the strength and bittersweet balance of the classic, the floral kombucha cooler, and a menu that gave rum plenty of space. We enjoyed the relaxed atmosphere and music, and our criticisms came down to details that could have made the visit more complete, including the glassware and the absence of small snacks with our order. I did leave imagining how well the same tropical idea might work on a rooftop, with real plants and open air. The original bar gave us good reasons to return; a visit to the newer location would be a separate review.

If you are building a few cocktail stops into your Kuala Lumpur stay, our Bar Trigona review at Four Seasons Kuala Lumpur is another place to start. Its hotel setting gives you a different side of the city’s bar scene.

JungleBird Bar Review Card

These scores describe the original visit and have not been reassessed following the relocation.

• 8.9/10
  ATMOSPHERE – 8.9/10
• 9/10
  SERVICE – 9/10
• 9.7/10
  DRINK SELECTION – 9.7/10
• 8.9/10
  PRESENTATION – 8.9/10
• 9.4/10
  OUR DRINKS – 9.4/10
• 9.4/10
  VALUE – 9.4/10

JungleBird Practical Details: Prices and Location

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The post JungleBird Bar Review: Rum Cocktails in Kuala Lumpur appeared first on Wild 'n' Free Diary.

Iron Balls Parlour & Saloon is a theatrical Bangkok gin bar on Sukhumvit 45, built around Ashley Sutton’s tropical Iron Balls Gin and his fondness for vintage diving gear. We came for the house spirit, tried it with lemon and ice as well as in an elderflower Gin & Tonic, and left convinced that Thailand deserved a gin with this much character. There is only one problem: to join this 20,000 Leagues Under the Sea adventure, you need Iron Balls. All right, seadogs, let’s go.

What Is Iron Balls Parlour & Saloon?

Iron Balls Parlour & Saloon is the Sukhumvit branch of Ashley Sutton’s Bangkok gin project. It sits beside Sing Sing Theatre, while the separate Iron Balls Distillery & Bar in Ekkamai is where the story began. Sutton also designed Iron Fairies in Kuala Lumpur, so the family resemblance is easy to spot: both bars prefer shadows, metalwork and fantasy to clean lines and polite restraint.

The main difference is the spirit at the center of everything. Iron Balls did not begin as a bar searching for a signature bottle. The gin came first, and the room grew around it. That makes the concept more coherent than another themed cocktail bar with an elaborate interior and little to say in the glass.

Inside the Iron Balls Bangkok Gin Bar

The atmosphere is moody, theatrical and unmistakably Ashley Sutton. Red velvet, brass details and vintage scuba-diving references push the room toward steampunk, while shelves of Iron Balls bottles keep the gin connected to the design. In one word, it looks funky. In several more, it looks like a place where Captain Nemo might order a nightcap after a difficult day at sea.

During our visit, the DJ played old-school funk from vinyl. That small detail mattered. The music did not merely fill the silence; it gave the bar a loose rhythm that matched the room’s eccentricity. The vintage-diving idea also carries into the gin’s identity, so the surroundings never seemed like a costume chosen at random.

Iron Balls Gin and the Cocktail Menu

Iron Balls Gin was the pillar of the menu, joined at the time by the brand’s vodka. Head mixologist Carson Quinn had worked through several of Sutton’s bars in Asia, and the list contained twelve cocktails. That may sound brief next to Bangkok’s more encyclopedic menus, though it made sense in a room devoted to one particular spirit. As a gin drinker, I did not need pages of distractions. Give me the gin with lemon and a good G&T for Vivi, and we are already on speaking terms.

Our Iron Balls Gin Review

I chose Iron Balls Gin with a slice of lemon and ice on the side. Vivi ordered a classic Gin & Tonic with Fever-Tree Elderflower. Starting with a simple pour was the respectful choice because it allowed the spirit to speak before tonic or cocktail ingredients joined the conversation.

The base spirit is made from pineapple and coconut, which were fermented for about a week according to information available when we visited. It was then macerated with 15 botanicals. The full recipe remained secret, naturally, though the disclosed ingredients included ginger, lemongrass, mace, nutmeg, pepper, cinnamon, coriander seeds, ginseng and juniper berries.

On the nose, I found strong ginger and cinnamon followed by mango and pineapple. Juniper appeared later, especially in the finish, keeping the gin recognizably within the classic family while the tropical fruit and spices pulled it toward Southeast Asia. The taste was fruity with a citrus edge and a medium finish. Clever and ballsy seemed like the appropriate summary.

Vivi’s G&T was fabulous as well. Elderflower extended the gin’s floral notes, while ginger and lemongrass kept the drink lively. The tonic did not flatten the fruitiness or turn the glass into perfume. It simply made the tropical side of the gin easier and longer to drink.

Conclusion: Is Iron Balls Bangkok Worth Visiting?

Iron Balls Parlour & Saloon is worth visiting for more than its dramatic interior. The bar had the rare advantage of a house spirit with enough character to justify the world built around it. We loved the gin served simply, Vivi’s elderflower G&T was an excellent match, and the old-school music completed an evening that never took itself too seriously.

If you are in Bangkok and appreciate gin, nautical eccentricity or bars that refuse to look like everyone else, stop here for a drink. Thailand deserved a gin of its own, and Iron Balls made a convincing case for it.

Iron Balls Parlour & Saloon Review Card

• 9.5/10
  ATMOSPHERE – 9.5/10
• 9.3/10
  SERVICE – 9.3/10
• 9.0/10
  DRINK SELECTION – 9.0/10
• 9/10
  PRESENTATION – 9/10
• 9.2/10
  OUR DRINKS – 9.2/10
• 8.9/10
  VALUE – 8.9/10

Iron Balls Parlour & Saloon Practical Details

Iron Balls Bangkok FAQ

The post Iron Balls Parlour & Saloon Review: Thai Gin Mania appeared first on Wild 'n' Free Diary.

WET Bar Bangkok approached wine with a sense of humor. Created by chef Gaggan Anand and sommelier Vladimir Kojić, the original Langsuan bar paired an ambitious wine list with neon, exposed brick, and an entrance that looked like a public bathroom. We came for the bottles and left remembering the people, the conversation, and a place where knowing less about wine was no reason to enjoy it less. This is our review of that now-closed bar, with the wines we drank and the details that made it memorable.

Who Was Behind WET Bar Bangkok?

WET was a collaboration between Gaggan Anand and Vladimir Kojić, the sommelier associated with his restaurant. Gaggan’s name brought considerable attention: his original Bangkok restaurant ranked No. 4 in The World’s 50 Best Restaurants 2019. We had missed the chance to eat there, so our enthusiasm for WET came from the bar itself, without a dinner at Gaggan to color the evening.

The original restaurant’s closure and plans for a Japanese project were part of the conversation when we first wrote this article. Those plans belong to that period, and Gaggan subsequently opened another restaurant in Bangkok. WET deserves to be remembered on its own terms: an informal place to drink interesting wine, with Kojić’s enthusiasm shaping the selection.

Vladimir Kojić and the Wine

Kojić wanted to run a wine bar, and Gaggan supported the idea. His interest in natural and biodynamic wines ran through the list, which gave us a useful introduction to producers beyond the most familiar names. There was enough choice to interest an experienced wine drinker, along with staff who could help someone simply looking for a good glass.

The Ambiance of WET Bar Bangkok

The bathroom-style entrance was the first clue that WET had no interest in conventional wine-bar elegance. Guest signatures covered the walls, and the room beyond combined neon, brick, and a relaxed atmosphere. It was a very different approach from the cellar-inspired setting we had enjoyed at The Bar Upstairs Bangkok, where wine sat comfortably among wood, greenery, and French food.

I liked the commitment downstairs. The entrance was deliberately provocative, and the bar carried enough of that attitude to make the idea work. Upstairs, the rustic, attic-like room lost some of the nerve that made the lower floor interesting. It looked more conventional, as if the designers had become cautious halfway through. That was our main reservation about the setting.

The Staff

Milan, a Croatian member of the team, made the wine conversation easy. We learned plenty through our chat and enjoyed the humor that came with it. The staff were pleasant and professional, with knowledge that helped us choose instead of making the choice more intimidating. Milan and Vladimir, our invitation to lunch in Slovenia still stands.

The Idea Behind WET

My interpretation of that entrance was simple: leave your baggage at the door. The joke worked on more than one level, especially in a wine bar, where people sometimes worry about asking the wrong question or admitting they do not recognize a producer. Once inside, there was no need to prove that you knew enough about a bottle to deserve a glass of it.

That is my reading of the design, not a claim about what the designers intended. What we experienced was a bar where curiosity was welcome and the conversation stayed friendly. Wine can support a long discussion about a place, a vintage, or a grower; it can also be something you enjoy with another person while the rest of the evening takes care of itself. WET made room for both.

WET Bar Bangkok Wine List

The list we encountered had about 20 wines by the glass and more than 150 labels by the bottle, with a strong European presence. Natural and low-intervention wines were the focus, including producers associated with organic and biodynamic growing. Those numbers describe the former bar’s offer, not an available menu today.

Kojić’s selection moved between names such as Paolo Vodopivec, Domaine Georges Noëllat, and Domaine Ponsot, and producers including Nando from Slovenia and Ivan Kosovec from Croatia. Seeing wines from closer to home in Bangkok added to our interest. A list of this breadth would have caught our attention in Europe as well, and the range by the glass made it possible to explore without committing to a bottle.

Our Wine Selection

Vivi chose Domaine Sébastien Riffault “Les Quarterons” Sancerre 2014 from France. This Sauvignon Blanc was fresh and medium-bodied, with a pronounced yeasty character. We found honey, apple, fig, and citrus on the nose, followed by a salty impression, a buttery texture, and a grassy finish. Its oxidative character was noticeable alongside the fruit. I also picked up a note that reminded me of botrytis, which was a tasting impression, not something we had confirmed about the harvest.

I chose Ivan Kosovec Frankovka 2017, a Croatian Blaufränkisch from Moslavina. It was a useful reminder to look beyond the Croatian regions that usually receive the most attention. The wine gave us another point of connection with home, this time through a producer whose bottle we were enjoying far from its origin.

The Frankovka was fresh, balanced, and medium-bodied, with dark fruit and a little leather on the nose. The fruit carried through into the taste, the acidity was gentle, and the finish stayed fruity without becoming heavy. Alcohol did not dominate our impression. It was an easy wine to spend time with, and quite different from Vivi’s more oxidative Sauvignon Blanc.

Conclusion

We do not make wine bars an automatic stop on every trip to Asia. With so much good wine close to home, a bar needs to give us another reason to go out of our way. WET had that reason in its people and its idea: an inviting place to explore wine without treating the evening as an examination. The downstairs design had personality, Milan made the conversation enjoyable, and both glasses justified the attention we gave them.

The upstairs room was less convincing and the cost of a glass was significant. Even with those reservations, we remember WET fondly. Its closure turns this review into a record of a short-lived Bangkok address, and the photographs preserve something of its humor. I hope that the pleasure Gaggan, Vladimir, and Milan brought to the place has followed them into their later work.

WET Bar Bangkok Review Card

• 9.2/10
  ATMOSPHERE – 9.2/10
• 9.3/10
  SERVICE – 9.3/10
• 10/10
  DRINK SELECTION – 10/10
• 8/10
  PRESENTATION – 8/10
• 9.5/10
  OUR DRINKS – 9.5/10
• 8.3/10
  VALUE – 8.3/10

WET Bar Bangkok: Closure, Price, and Former Location

The original WET wine bar closed on August 24, 2019. Identità Golose’s report from that day records the closure alongside the original Gaggan restaurant. We found no verified reopening of that venue when checking this update in October 2026. Older listings and our original map link are useful as historical references, not as directions to an operating bar.

Frequently Asked Questions About WET Bar Bangkok

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For more of our experiences in Bangkok, read about wine and French food at The Bar Upstairs, the WoodShed jazz bar, and our evening at Red Rose Jazz Bar in Chinatown. Each review records the venue as we experienced it; check its own update before planning a visit.

The post WET Bar Bangkok Review: Natural Wine Without the Formalities appeared first on Wild 'n' Free Diary.