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Scott Roe

@scottroe19

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AUS | CAM | SWI
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last one promise - se emoción el chico 📸
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une autre cuz whynot
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best new band 🙈
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12.03.26
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Aug 12, 2026 @phetchbunchasamuistadium @fleaks_45 vs @scottroe19
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A few moments from my last night. Thank you to everyone who came out to celebrate with me. Seeing so many familiar faces in one room meant more than I can put into words. And to everyone who couldn’t make it but still took the time to send a message, thank you. I felt all the love. A special thank you to @tienzmemee. Through every guest shift, event, and so many moments behind the scenes over the years, you’ve been one of the biggest supporters of my journey. You’re truly the unsung hero in so much of this, and I’ll always be grateful for your belief in me. Thank you to the incredible team at @thebamboobarbangkok, @mo_bangkok, @diageo, and everyone who has been part of this chapter. Until the next one. 🥂
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Some chapters leave a mark that stays with you long after they’ve ended. A heartfelt thank you to the incredible team for your passion, dedication, and friendship, and to every guest who walked through our doors and allowed us to do what we love. Every conversation across the bar, every shared celebration, and every return visit made this journey unforgettable. It’s been an absolute privilege to be part of something so special. Here’s to the memories we’ve created, the people we’ve met, and everything that’s still to come. Thank you. 🤍 @thebamboobarbangkok @mo_bangkok
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THAILAND🇹🇭😍 A huge thank you to everyone at @thebamboobarbangkok and @mo_bangkok for the incredible hospitality and for making this guest shift so special.🙏🏻 It was amazing to spend time with so many friends.❤️Thank you, @typicalchanel , @scottroe19 , @alexsmurfy , @sarawut.bm @tienzmemee and the entire Diageo Thailand and World Class Thailand team for inviting me and making this experience possible. Until next time, Bangkok. ❤️🥃 • • #diageo #worldclass #cocktail #mandarinoriental #paradiso
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Four years later, and we still can’t quite believe we get to do this. Over the past few months, we’ve had the privilege of turning Pi into a tiny little Mandarin Oriental. We somehow got to gather some of the finest bartenders from Bangkok, Macau, and Singapore, shake their drinks, spread their charm and spend a few unforgettable moments together. Somewhere along the way, this series became so much more than guest shifts or even birthday parties. To all the hommies who have sat at our bar, thank you for allowing us to keep doing these silly, ambitious, wonderful things. Thank you to everyone from Mandarin Oriental, our brand partners, friends, industry mates who came to raised a glass, stayed later than planned and helped us celebrate four years of Pi the way we love the most. Until the next round. 🥂
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Trust issues are temporary. BBQ cravings are forever. 🍖🔥 After one bite of the ribs and brisket at Rolling Ribs, I can confirm the argument was completely understandable. Smoky, juicy, tender, and exactly the kind of American BBQ that makes sharing feel optional. 🤤🍖✨ @rollingribsbangkok 📍Rolling Ribs Brew Bar & BBQ Le Méridien Bangkok 👀🍴See yaa 👋✨ *Disclaimer: Andy and Scott are not in a relationship* #bangkok #fyp #food #explore #follow
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I went to The Bamboo Bar on the first night of its two-night Malaysian guest shift, where three bartenders from three bars and three generations of Malaysia’s cocktail scene came together behind one counter. From the younger, more experimental energy of Dissolved Solids, to the warmth of Good Friends Club and the influence of Coley as one of Kuala Lumpur’s defining cocktail bars, the night felt less like separate guest shifts and more like a glimpse into how Malaysia’s cocktail culture continues to evolve. Tracia Chan of Dissolved Solids opened the night with Cracker, a savoury mix of smoky whisky, chrysanthemum, yuzu and gouda cheese. Capsicum paired tequila with strawberry and ginger torch flower, while Shiso mixed bourbon, mango and kaffir lime into something tropical. Bloom was lighter and easier to drink, combining gin, dry vermouth, citrus and soda. Kelvin Wong of Good Friends Club followed with Chowrasta Bookstore, a rich combination of whisky, cognac, coffee and smoked agarwood. I Fly Like Paper, Get High Like Planes brought brighter citrus notes, while Nutmeg 75 mixed local honey with house-made nutmeg champagne. Banana Index combined whisky, banana and bitter orange into something dangerously easy to drink. CK Kho of Coley closed the night with Ti-Ko, a refreshing mix of gin, peach, Fernet and mint soda. Abba-Rella brought together vodka, mezcal, jalapeño sherry, ambarella and hibiscus, while Divorce Juice somehow made tequila, ghee, watermelon and shiso soju work together. Bunga finished things on a softer note with whisky, amaretto, bunga tea, satsuma and honey. By the end of the night, it felt less like three guest shifts and more like one long conversation between three generations of Malaysian bartenders.
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