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@mobarshenzhen

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Award-winning mixology with sweeping views.
No.60 - The 50 Best Bars 2026
No.5 - Asia’s 50 Best Bars 2026
No.21 - Asia’s 50 Best Bars 2025

POSTS STORIES REELS TAGGED

#drinkerisse_shenzhen

Tiger 第一次走進吧台，是在台北讀大學的時候。
他在前輩那裡學會了什麼叫日式調酒的專注、精準，
也一路從比賽到創立屬於自己的酒吧。

人生繞了一圈，他有了一次好好停下來整理的機會，
經過一整段重新思考方向的時間，
最後，他選擇帶著這些累積好的經驗、手感和想法，
來到深圳，接下 MO Bar 的酒單與團隊。

「我沒有什麼特別的風格，東西是做給客人的。」
—— Tiger 總是這樣說。

嘴裡說沒有風格，卻會為了一本 menu 鑽牛角尖到，
從概念、結構、字體到紙材，都要一個一個親自確認。

《色彩中國 2.0》就是這樣慢慢長出來的。

從一部紀錄片開始，到翻出一本中國傳統色彩的工具書，
再一路追溯到龍袍、青瓷、植物染、漆器這些「差點被忘記的美學」。
每一杯酒都從一件可以摸得到的器物出發——
一襲衣袍、一只瓷碗、一方織物——
先確認它真正的顏色與質地，再回到調酒的世界裡去問自己：

這個顏色，聞起來應該是什麼？
入口時要多直接，停留時要多溫柔？

於是有了以四種非遺與顏色的碰撞：
來自蘇州織造龍袍之黃的 Solar 鎏金，把桂花與碧螺春織進氣泡裡；
讓植物染的慢與厚，躲進柿子與堅果香的 Russet 赬霞；
像雲霧散開那一瞬間，把敦煌綠推向你面前的 Jade 天水碧；
以及用龍泉青瓷的梅子青，做成一杯帶線香記憶的 Celadon 龍泉梅。

「很多很好的東西，正在被忘記。」Tiger 說。

「如果客人願意多看一眼這些非遺器物、多記得一個顏色，
那這本 menu 才算真的有被打開過。」

於是，從台北到深圳，他把自己的人生重新編織成一匹布，
線條，是這些年累積出來的紀律與手藝；
顏色，來自這片土地上仍閃著光的工藝；

而真正把它們連在一起的，是每一個坐在吧台前，
願意慢慢翻開酒單、用眼睛和味蕾一起走進故事的客人。

如果你剛好在深圳，不妨來文華東方酒店 79 樓，親自打開這本《色彩中國 2.0》。

#MOBarShenzhen #ColoursofChina2.0
#MandarinOrientalShenzhen #ImAFan

@mobarshenzhen @tigerchang_ @dittyliu @rickizhang_

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No. 5 on Asia’s 50 Best Bars 2026, up from No. 21 last year, when it became the first Shenzhen bar to make the list 🔥

Mo Bar @mobarshenzhen sits on the 79th floor of Mandarin Oriental Shenzhen and writes its menu around China’s 24 solar terms: 16 cocktails sorted by season, with acrylic pages that tell the story behind each drink. Tiger Chang @tigerchang_ leads the team. On Sunday he’s at F*nkytown with Dre Yang @dre_yang of @ponyupshanghai for @bkkbarshow

25 October, 8PM till 11PM. Get here early.

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Shenzhen’s cocktail scene just levelled up. MO Bar Shenzhen has unveiled its newest menu, an incredible homage to traditional craftsmanship told through four distinct thematic chapters: Weaving, Dye, Lacquer, and Glaze.

Weaving (織): Inspired by intricate fibre work and delicate textures, drinks in this section focus on layered flavours, complex infusions, and balanced structures where every ingredient interlocks seamlessly.

Dye (染): A visual and sensory exploration of extraction and colour. Expect vibrant natural hues, aromatic botanical distillates, and bold, steeped flavours that evolve as you sip.

Lacquer (漆): Deep, sleek, and high-gloss. This chapter highlights smooth textures, rich ageing profiles, polished finishes, and deep, resinous undertones.

Glaze (釉): Mirroring the ceramic arts, these cocktails play with temperature, clarity, and delicate minerals, offering refined, glossy finishes and crisp, lingering profiles.

Each of the four themes features a dedicated zero-proof creation made with the exact same house extractions and techniques as the cocktails—so non-drinkers can fully enjoy the bar experience without missing out.

Weaving, Dye, Lacquer, or Glaze—where are you starting tonight?

🍸MO Bar (@mobarshenzhen @mo_shenzhen_ )
📍Shenzhen
#CheersAndBites #BarLife #ShenzhenBar #CocktailArtistry #MOBarShenzhen

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Inspired by traditional name of Chinese Color
Poetry , meaningful & tasty
Discovery from Bloom,Garnet til Russet
12Cocktails + 4 Mocktails
Only in Asia 50 No.5 & World 60 Bar!
MO Bar Shenzhen
#mandarinoriental
#imafan #asia50bestbars #worldbest50bars

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Day trip in MO
Packed but fruitful

#mandarinoriental #imafan #asia50bestbars

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We can’t wait for the @bkkbarshow weekend with the Best of China behind our bar! Dre Yeng (@dre_yang) of Pony Up (@ponyupshanghai) and @tigerchang_ (Tiger Chang) of Mo Bar (@mobarshenzhen) take over F*nkytown on Sunday 25 October, 8PM till 11PM.

A full Sukhumvit line-up the whole night for @bkkbarshow – book your tables early and come by!🔥

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When in Rome 😝

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Mandarin Oriental, Shenzhen occupies the upper floors of the 79 storey UpperHills tower in Futian, and since opening in 2022 it has made altitude its calling card, with views reaching from Lotus Hill Park to Shenzhen Bay and the mountains of Hong Kong.

The Oriental Suite, the only one of its kind, puts that altitude to its most deliberate use on the 73rd floor, its 190 square metres arranged so that each room faces a different piece of the city. The bedroom looks east and delivers the sunrise without any need for an alarm, the living room unrolls 270 degrees of floor to ceiling glass across the CBD like a handscroll, and the dining room turns southwest to the Shenzhen Bay skyline.

Furniture from SHANG XIA, the Chinese design house Jiang Qiong’er founded with Hermès in 2008, gives the suite its character, with a screen, a sofa and a rocking chair that draw on traditional Chinese craftsmanship in lines clean enough to sit easily beside the glass towers outside. The rocking chair, with all of Futian laid out below, proves the hardest seat to leave.

A separate dining area and pantry, a walk in wardrobe, Amouage in the bathroom and access to The Mandarin Club on the 78th floor make the suite feel like a residence rather than a showroom.

The Bay by Chef Fei and OPUS 388 give the hotel two of Shenzhen’s Michelin starred kitchens, the former holding two stars for Huang Jing Hui’s Chaozhou and Lingnan cooking, the latter one star for Alessio Durante’s contemporary French menu.

MO Bar on the 79th floor, ranked fifth in Asia’s 50 Best Bars 2026, is led by Tiger Chang, whose new Colours of China 2.0 menu showcases the culture through colours.

The Spa on the 68th floor keeps the views coming, with five of its seven treatment rooms facing the city and a 20 metre pool beneath a 30 metre ceiling.

For all the stars and rankings stacked into the tower, it is the Oriental Suite that lingers, a room that turns the city into a sequence of views from sunrise to the bay and gives a guest little reason to leave the 73rd floor, even with dinner a lift ride away.

@mo_shenzhen_
#FoodForThoughtCN
#FoodForThoughtMY

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MO Bar on the 79th floor of Mandarin Oriental, Shenzhen ranked No. 5 on Asia’s 50 Best Bars 2026, and director of beverage Tiger Chang has marked the moment with Colours of China 2.0. Where the first edition followed the solar terms, the sequel builds four chapters around weaving, dyeing, lacquer and glazing, each drink named for a historic Chinese hue.

Solar (鎏金) takes its gold from the threads of an imperial dragon robe, with Altamura vodka and Tabb baijiu softened by osmanthus, vanilla and apricot, then lifted by Bi Luo Chun soda into something bright and floral. Rust (绛纹), after the red orange of Li brocade, runs darker, as Matusalem Solera 7 rum, KOTA pandan liqueur, coconut oil and brown sugar settle into a dense, tropical sipper.

Russet (赪霞) borrows its colour from persimmon dyeing and its fruit from the same tree, pairing Beefeater gin with peanut, coconut and persimmon for a mellow, nutty glass that drinks far gentler than its ingredient list suggests.

Jade (天水碧) is the drink to order, its malachite green drawn from the Dunhuang murals and its fruit from the same place, as Dunhuang Li Guang apricot meets Matusalem 15 and Havana Club 3 rums, passion fruit and cucumber. Served in an ice cream glass, it is crowned with green apple sorbet and a smoke filled bubble whose small hole lets the smoke trickle slowly into the drink like a tap.

Celadon (龙泉梅) channels the unripe plum green of Southern Song Longquan porcelain through Altamura vodka, iichiko Shinwa shochu, plum wine, shiso and melon, with apple cider vinegar keeping one of the gentlest drinks on the list crisp.

Claret (胭脂虫), named for the cochineal insect behind the crimson of Luo silk fans, gives the zero proof side of the list real depth, as Seedlip Grove 42 and espresso meet waxberry, blueberry, rose and verjuice in a dark, bittersweet glass.

@mobarshenzhen
#TippleCN
#TippleInternational

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✨🍸GUEST SHIFT ALERT⁠
⁠
🗓 10 Oct, Sat ⁠
⁠
📍MO Bar Shenzhen, Shenzhen 🇨🇳 ⁠
⁠
Reposted from @mobarshenzhen @satoshi_kop @el_lequio_okinawa @hiyori_yeaaa :⁠
⁠
" On 10 October, MO Bar Shenzhen welcomes Satoshi Sugiura and Hiyori Endo of El Lequio for an exclusive guest shift. ⁠
⁠
Rooted in Okinawan culture, local ingredients and Japanese craftsmanship, they bring the island’s liquid heritage high above the Shenzhen skyline. Join us for an evening of craft mixology.⁠
⁠
@mo_shenzhen_ @tigerchang_⁠
@el_lequio_okinawa @satoshi_kop @hiyori_yeaaa⁠
⁠
#MOBarShenzhen #GuestShift #MandarinOrientalShenzhen #ImAFan " ⁠

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Feliz de ver a muchos de los sitios que más quiero y me han gustado en el listado @the50bars

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4 years of Asia’s 50 Best Bars in 30 seconds 📈Hope & Sesame went 39 to 1. Who takes the WORLD #1 tomorrow? 👀 Full global ranking here tomorrow
— follow so you don’t miss it.
#50bestbars2026 #worlds50bestbars #cocktailculture

not afflicted with the 50 best just a fan project

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