Gede Hadi Wiguna Yasa from The Westin Resort Nusa Dua, Bali, created “Savanna”, taking inspiration from his origin from small farming village in Bali. Using locally harvested ingredients from Bali’s farmers with zero waste concept, the cocktail brings a twist of the real Balinese flavors to the world
Malaysia:
Arjenier Leong Xiao Fu from Le Meridien Kota Kinabalu presented “Kihoii,” a cocktail inspired by Borneo’s traditional Lihing. Masterfully blends Chivas 12-Year with Lihing Nilyn, homemade jackfruit, and fresh lime juice to create a perfectly balanced taste. “Kihoii” signifies joy in the Kadazan Dusun language, embodying the happiness and vibrant spirit of Borneo.
Palaruppan Muniandy from Le Meridien Kuala Lumpur crafted “Halia,” a cocktail that honors Malaysia’s highlands, blending Absolut Elyx with ginger from Pahang, lime, and apple juice to create a balanced and invigorating flavor. This cocktail not only celebrates local culture and sustainable practices but also supports the hard-working farmers of Pahang.
Mohammad Ashaari bin Been from The Westin Desaru Coast introduced “Sandpiper,” a twist on the classic Jungle Bird cocktail featuring charred pineapple juice infused with spices, creating a complex and delightful flavor. This eco-conscious creation, crafted with locally sourced pineapples from Pekan Nanas, not only supports sustainable practices and local farmers but also aligns with Westin’s commitment to reducing carbon footprints.
