At R Bar

With a foundation in fine dining at The St. Regis Kuala Lumpur, Ajit Narinder now the Head Mixologist at R Bar. Following his win at the 2025 APEC Sustainable Bartender Championship representing Malaysia, Ajit returns to the competition with a cocktail rooted in sustainability and purpose—The Renewed Ritual, reflecting a shift in how he sees the ingredients.

Centred on the vibrancy of local jambu batu guava, this sustainable cocktail layers a guava shrub enriched with oxidised wine for richness and depth, lifted by tropical acidity from Josephine pineapple and local calamansi citrus. Pandan leaves are infused into the soda, adding fragrance and fluidity, combining the elements together. Using Monkey 47 Dry Gin as its clean botanical base, this cocktail holds the layers together while preserving freshness and depth of the local character.

With two years of experience behind the bar, Baim discovered his passion for bartending after being encouraged by his leaders to explore the craft. Inspired by this exposure and driven by a commitment to sustainability, Baim entered the championship to create cocktails he could share and amplify during future guest shifts.

His entry, Asam Bangkit, is a cocktail built with honey tamarind shrub, cold brew coffee, CO₂, and citrus foam. With a special twist, asam jawa brings a refined tang to the mix, unfolding layers of smoky nanas bakar and anchored by Código Reposado smooth tequila base. Named after the Malay concept of revival, the cocktail embodies renewal in both flavour and philosophy, championing the thoughtful repurposing of ingredients into a drink that reflects heritage, balance, and purposeful elegance.

Pickled Watermelon Skin 
A simple repurposing technique of turning the white rind of the watermelon into a tangy, crunchy pickle.  

Pickled Dragon Fruit 
A unique and experimental twist on the exotic fruit that introduces a mix of flavours, similar to salty cactus water or pickle brine, often paired with chia seeds.  

Cekodok Pisang (Banana Fritters)
Utilising over-ripe bananas that might otherwise be discarded, these bite-sized treats use the whole fruit mixed with corn flour and deep-fried for a crisp texture.