Long celebrated as the “Las Vegas of Asia” for its lavish resorts and bustling casinos, Macau is now emerging as a rising star in Asia’s cocktail scene. This July, the city will host the prestigious Asia’s 50 Best Bars award ceremony for the first time — a milestone that underscores its growing stature as a destination for world-class mixology.
Macau’s ascent in the cocktail world is the result of a dynamic convergence of global bar talent, local innovation, and a culinary philosophy that blends East and West. The St. Regis Bar, ranked 22nd in the World’s 50 Best Bars 2024, exemplifies this rise, while other venues like Wynn Palace’s Wing Lei Bar are redefining expectations with inventive, gastronomically-inspired cocktails.
At the forefront of this transformation is Mark Lloyd, head mixologist at Wing Lei Bar and the creative force behind China’s award-winning Crimson Pangolin gin. Since his arrival in March 2023, Lloyd has steered the bar away from spectacle-driven drinks toward a menu focused on flavor and cultural resonance. “Flavour over flash” is Lloyd’s mantra, with offerings like a hotpot-inspired margarita and a Cantonese twist on the Espresso Martini.
This culinary approach to cocktails is echoed across the city. Kevin Lai of The St. Regis Bar highlights Macau’s recognition as a UNESCO Creative City of Gastronomy in 2017 as a pivotal influence. “Bartenders here work closely with chefs, using techniques like sous-vide infusions and syrups derived from signature dishes,” Lai explains.
Such partnerships are showcased through guest shifts and collaborations with internationally acclaimed bars and mixologists. One standout event was Wing Lei’s partnership with Shanghai’s Union Trading Company, which introduced unique creations such as the Char Siu Old Fashioned and Tastes Like Crab.
Macau’s bars are also embracing hyperlocality. Lloyd’s Pigeon Martini, using fat-washed pigeon offcuts, and The St. Regis Bar’s Maria do Leste — a Bloody Mary variant fusing Portuguese chourico with Chinese black vinegar — highlight a trend of integrating indigenous ingredients and traditions into cocktails.
Chinese spirits play a key role as well. Bartenders are incorporating huang jiu and baijiu into modern cocktails, often paired with Portuguese elements to reflect Macau’s hybrid heritage. Ron Aransay, formerly of Galaxy Macau, notes the creative fusion of Chinese liquors with Western formats like the Old Fashioned or Daiquiri.
Macau’s cocktail culture has expanded beyond the confines of luxury hotels. Independent bars like Goa Nights, Gallery Bar, and Wood House, often helmed by local talent, are bringing fresh energy and innovation to the scene. Industry veterans such as Antonio Lai, founder of Hong Kong’s Quinary, are also contributing their expertise, helping elevate Macau’s mixology profile further.
Supporting this momentum is the behind-the-scenes work of individuals like Bruno Santos, president of the International Bartenders Association, whose sustained advocacy has kept Macau on the global bar map.
Recognition is reaching new heights. Frederick Ma, Grand Lisboa Palace’s resort master mixologist and IBA’s “World Bartender of the Year” 2024, sees the upcoming Asia’s 50 Best Bars awards as a turning point. “Hosting this event will place Macau firmly in the spotlight as a cocktail capital, not just a gaming haven,” Ma says.
The awards, set for July 15 at Wynn Macau and Wynn Palace, will be preceded by a week of events, including pop-ups and bar shifts by some of the world’s top mixologists. Highlights include appearances by Julio Bermejo, creator of the Tommy’s Margarita, and Sam Ross, inventor of the Penicillin cocktail. Also featured will be Keegan McGregor, the reigning Diageo World Class Global Bartender of the Year.
Mark Lloyd anticipates a transformative impact. “It’s going to change the kind of visitors we get,” he notes. “People who want to explore cocktails, not just casinos. It’s the beginning of a new era for Macau.”
As the city prepares to welcome the global bar community, its evolving cocktail culture — rooted in heritage, creativity, and collaboration — stands ready for the spotlight.
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