The wave of local-inspired cocktails has caught on, it seems. It was almost inevitable, of course. Southeast Asia is a region so rich in flavours that it practically begs to be properly distilled into all sorts of great food and cocktails.
The difficult thing is to find a balance between the strong flavours of the region, unique as they may be, and those in more traditional cocktails. This is a challenge of course; who has found a good way to put chilli padi and sambal belacan in a tipple?
Which brings us to new bar Bee Bee’s. While the name led us to believe that it was a new age apiary, it is in fact a Peranakan-Tiki bar.