Take Your Palate on an Incredible Celebration of Asia with the New Jungle Journeys Menu at Jungle Ballroom

WHEN YOU SLIDE INTO YOUR SEAT at Mondrian Singapore Duxton’s Jungle Ballroom bar, you might be surprised — and delighted — at what you find on the menu. A new collection of 16 cocktails, called Jungle Journeys Vol. 2, launched last month. Inspired by the vibrant cultures and flavours of Asia, you can experience some of the region’s finest food and drink traditions without leaving the sumptuous surroundings of the verdant hotel bar. 

The new menu is a true flavour adventure led by two innovative mixologists, Adrian Besa and Akmal Haqim. Together, the two travelled for a year through eleven countries: Thailand, Indonesia, India, Japan, Korea, Cambodia, Malaysia, Macau, the Philippines, Vietnam, and their home base, Singapore.

Each drink speaks to its origin, treating guests to a sensory exploration of a culture. The men visited bustling metropolitan cities and serene landscapes alike. They took on guest bartending shifts, experienced living and working at indigenous spirit distilleries and more, looking for the tastes, colours, ingredients and inspiration for a family of cocktails inspired by the local ingredients they encountered along the way.

The fresh menu has already proven popular, with guests enjoying drinks like JAVA, inspired by the Indonesian islands with East Indies Pink Pomelo Gin, Nusantara Cold Brew, Amaro Lucano and orange; FENI, taking inspiration from the Goan spirit and containing Avallen Calvados, Cazulo Cashew Feni, passionfruit, mango and basil.

THE DRAGON is a creative twist on a classic Amaretto Sour, featuring Johnnie Walker Gold, almond, and custard that was inspired by the team’s guest shift at Vida Rica in Macau and popular local almond cookies while guest favourite BLUE OCEAN is an inventive interpretation of the classic Dirty Martini featuring Okinawa Gin, toasted rice vermouth, spirulina and sea grapes inspired by the coastal landscape.

The hotel has created an exclusive offer for Travel+Leisure readers eager to try the new cocktails. Experience a stay in artistic elegance with an additional $50 dining credit to experience the new Jungle Journeys menu. Simply book directly and enter the promo code: TRAVELEISURE.

Vibrant Celebration of Asia

The way that bartenders Adrian Besa and Akmal Haqim see their new menu is that each cocktail is part of an adventure. 

Besa, Jungle Ballroom’s Manager, has led teams to victories in Asia’s 50 Best Bars ‘Art of Hospitality’ award, and he is amongst the few Singapore-based bartenders to have graced the World’s 50 Best Bars list. A professional barman for two decades, he is also a trained sommelier and flair bartender who has run his own establishment. He credits his upbringing in the Philippines with his love of trying new things. From bamboo shoots to turmeric and black sesame, if it’s unique, Besa will make a cocktail with it.

Haqim, Jungle Ballroom’s Assistant Bar Manager, is a native Singaporean with a love of all things diverse. He’s a master behind the bar, and you may recognise him from previous stints at Tanjong Beach Club, Potato Head and 28 Hongkong Street. Today, his bar holds about 400 bottles, including the most extensive collection of Asian spirits on the market. Always on the hunt for new flavours and exciting spirits, Haqim’s favourite place is outside his comfort zone.

“Our hunt across Asia was about more than just creating new and innovative cocktails; it was also to curate a diverse collection of indigenous spirits for our guests,” said Haqim.

Travel + Leisure was able to ask the two cocktail creators a few questions about their latest collection.

What drew you to Jungle Ballroom as a bar concept and workplace?

AB: I was drawn by the vision to create a cocktail bar that celebrates refined experiences and showcases Asia’s vibrant and diverse flavours. What really captivated me was the opportunity to be part of a transformation. Mondrian trusted me to execute our vision of putting the Asian bar industry on the global map, highlighting unique ingredients and craft. Jungle Ballroom is more than a bar; it’s a space to elevate Asian mixology and create immersive experiences that resonate with everyone who walks through our doors.

AH: The evolution of Jungle Ballroom is what makes it exceptional. It’s not just a place to enjoy great cocktails; it’s about creating an environment that reflects our guests’ energy. We’ve embraced a dynamic vibe, allowing everyone to feel free to be themselves. That’s what makes working here so exciting.

What sets Jungle Ballroom apart from all other bars you’ve worked with? 

AB: Jungle Ballroom boasts one of the most extensive selections of Asian spirits in the world and it’s a high-energy cocktail bar that transforms into a dance floor when the DJ takes over at 10 PM. We are a diverse team with backgrounds ranging from hotel bars to renowned establishments like 28HKS, Atlas and Sago. It’s this unique blend of talent and energy that makes our space so special.

AH: What truly sets Jungle Ballroom apart is the genuine connection and warmth that fills the space. It’s not just about uniquely crafted cocktails; it’s the hospitality that defines us. Here, you walk into an atmosphere that always feels like you’re gathering with close friends. You may come for the drinks, but you stay for the connections and the unforgettable moments.

Which drink on the menu are you most proud of and why? 

AB: It’s really hard to choose just one drink because each stems from a unique journey — some are inspired by local flavours we encountered on our travels, others borne from the excitement of sourcing rare local ingredients. Each faced its own set of obstacles, from perfecting the flavour balance to tracking down the elusive elements that make it special. 

One example comes from our recent trip to Goa. The century-old indigenous spirit of the same name inspired the FENI cocktail. This alcohol, made from cashew apple or coconut sap, is fermented underground in antique clay pots, distilled on handmade clay pot stills and aged.

AH: Each cocktail deserves its moment in the spotlight. Every recipe reflects a different chapter of our Jungle Journeys, capturing the essence of our adventures. It’s about how every sip connects to a story — like the moments of triumph when we finally nailed that perfect blend or the excitement of discovering a local ingredient that inspired a whole new flavour profile.

Which drink do guests get most excited about? Why?

AB: UBE is perfect for those craving something sweet. Inspired by the traditional purple yam desserts of the Philippines, this cocktail combines ube cream liqueur, Belvedere Vodka, jackfruit and coconut cream, bringing a nutty and creamy vibe. 

AH: When it comes to excitement, there isn’t just one drink that steals the spotlight. Each speaks to different tastes and individual adventures. For instance, our BLUE OCEAN cocktail from Okinawa is a favourite for those seeking something savoury and complex. Blending Okinawa Gin Recipe No.1, Sea Ra Vodka, Blue Spirulina and Dashi, the drink has an unexpected flavour profile that draws people in and sparks creativity.

The Jungle Journeys cocktail menu at Mondrian Singapore Duxton’s Jungle Ballroom bar is a testament to the bartenders’ dedication to showcasing Asia’s unique ingredients and flavours. By immersing themselves in local cultures and traditions, they have crafted a unique and immersive drinking experience that truly highlights the diversity and creativity of Asian mixology.

Mondrian Singapore Duxton
16A Duxton Hill, Singapore 089970
Phone: +65 6019 8888
Email: enquiry.sg@mondrianhotels.com

Article Sponsored by Mondrian Singapore Duxton.
Images courtesy of Mondrian Singapore Duxton.

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