Cheers, London
We are humbled and deeply grateful for the opportunity to share the flavours of Malacca with you this evening.
A UNESCO World Heritage City shaped by over 500 years of trade along Indian and Chinese routes, Malacca’s rich history is marked by key moments: the founding of the Sultanate, the arrival of the Portuguese, the Dutch conquest, and later British administration.
The first cocktail on the menu is inspired by my mother’s warm apple pie usually served with vanilla ice cream but flipped in reverse for a cocktail. A tribute to mothers everywhere this International Women’s Day, Mum’s Apple Pie captures the warmth of home.
The second cocktail is a toast to prosperity. Inspired by the Malaysian Chinese New Year Yee Sang tradition, this cocktail is a tangy, textural celebration of abundance and renewal.
Together, these cocktails offer a liquid journey through the tastes, traditions, and stories that define our city.
Cocktail Menu
Mom's Apple Pie
Orientalist 12YO Dragon Whisky, Orientalist Solera 23 Imperial Rum, Apple, Brown Butter & Spices with Warm Vanilla Espuma
Yee Sang
Orientalist Solera 23 Imperial Rum, Pisco, Passionfruit, Kaffir Lime, Yee Sang Plum Sauce & Milk Whey
About Yee Sang
Yee Sang, a traditional raw fish salad that is as much an experience as it is a dish. This "Prosperity Toss" features a colorful medley of shredded vegetables, fresh raw fish (typically salmon), crunchy gold-like crackers, and a sweet, tangy plum sauce.
As each ingredient is added with auspicious blessings, diners gather around to perform the "Lo Hei" ritual—using extra-long chopsticks to toss the ingredients high into the air. It is believed that the higher the toss, the greater the growth and good fortune for the year ahead!
While the tradition of eating raw fish dates back over 2,000 years to Guangdong and Chaozhou, China, the modern version of Yee Sang is a unique Southeast Asian creation.
1940s (Malaysia): Chef Loke Ching Fatt in Seremban, Malaysia, is credited with reinventing the dish by adding over 30 colorful ingredients to revive his catering business after the war.
Today, it is a protected Malaysian National Heritage food and a beloved staple of Lunar New Year celebrations in Malaysia.