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The Foundry Asia

@thefoundryasia

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A forward-thinking, culture-led agency fluent in creative and strategic communications.
HONG KONG. BANGKOK. SINGAPORE
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In a world that values speed and efficiency, how often do we stop to appreciate that good things take time? At @nativebarsg, fermentation, infusion, and more take centre stage in their latest menu 🍋 𝐅𝐨𝐮𝐫 𝐏𝐞𝐞𝐥𝐬 - $26 A refreshing highball with shiso, hinoki tea and citrus limoncello, infused by suspending citrus over the limoncello to capture its delicate oils and aromas 🍋‍🟩 𝐁𝐥𝐚𝐜𝐤𝐞𝐧𝐞𝐝 𝐊𝐮𝐦𝐪𝐮𝐚𝐭 - $26 Their take on a gimlet, featuring kumquat blackened over 14 days for a marmalade-like texture, alongside homemade Suze infused for 30 days for herbal notes 🥭 𝐌𝐚𝐦𝐚𝐮𝐧𝐠 𝐁𝐮𝐭𝐭𝐞𝐫 - $26 One of my favourites! Delicate and silky in texture, this cocktail uses mango butter extracted from mango seed kernels, with mango confit and further ageing under mango butter to limit oxygen exposure ❤️ 𝐒.𝐂.𝐎.𝐁.𝐘. - $26 Ever wanted to try SCOBY? This drink features roselle kombucha fermented for 12 days and barrel-aged, with a torched SCOBY garnish dressed in sesame oil that tastes like nata de coco 🍐 𝐍𝐚𝐬𝐡𝐢𝐠𝐚𝐤𝐢 - $26 Inspired by Japanese nashigaki techniques, you’ll spot air-dried pears hanging from the bar’s ceiling. This process concentrates their flavours and develops a beautifully pronounced pear aroma in the cocktail ☕️ 𝐂𝐡𝐞𝐦𝐩𝐞𝐝𝐚𝐤 𝐂𝐚𝐫𝐚𝐣𝐢𝐥𝐥𝐨 - $26 Their tropical twist on carajillo featuring aged buah keluak miso, oak-infused coffee rum and aged chempedak cream. Rich, savoury and full of depth 🍅 𝐀𝐠𝐢𝐧𝐠 𝐌𝐚𝐫𝐲 - $26 A Bloody Mary made with tomatoes cured in gochujang and miso, bringing deep, fermented savoury notes with a hint of spice All 7 cocktails were fantastic, showcasing how time and technique can transform ingredients into something special They’ve also kept iconic favourites like the mind-blowing 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 + 𝐑𝐢𝐜𝐞, alongside delicious ferments like 𝐌𝐚𝐧𝐠𝐨 𝐉𝐚𝐬𝐦𝐢𝐧𝐞 𝗪𝐢𝐧𝐞 and 𝐂𝐚𝐥𝐚𝐦𝐚𝐧𝐬𝐢 𝐌𝐞𝐚𝐝 Native is proof that good things take time, and sometimes, the wait comes in a glass 🍸 [Media Invite]⁣⁣ ⁣⁣⁣ ————————————⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ 📍 52A Amoy Street ⁣⁣ #cynfulrecommends #cynfulsips #cynfulbarfinds
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A legendary Hong Kong cocktail that absolutely deserves its own Pokémon card - @quinaryhk’s Earl Grey Caviar Martini by @mmcocktail. Served up at the incredible @wynn.palace’s @the50bars Asia festivities celebrations, it’s an absolute classic - swipe to see the legendary @sidjalan attempt the tower of foam, @mmcocktail serving it up and the first time I tried the creation, over 9 years ago (insta was very different back then! 😅) #cocktailsofinstagram #quinaryhk #asias50bestbars #50bestbars #cocktailblogger @mark__macau Go @sidjalan 🍸💪 Antonio Lai shaking it up @mmcocktail The menu description from 2017 My first visit to @quinaryhk - 2017!
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Côte by Mauro Colagreco Two Michelin Star No. 91 Asia’s 50 Best Restaurants 2026 When a signature hotel deserves an amazing restaurant and vice-versa… Nestled on the second floor of @capellabangkok , Côte is Chef @maurocolagreco ‘s outpost in Bangkok. From Menton to Bangkok, the coast of Côte d’Azur to the banks of Chao Phraya River, perhaps the closest this part of the world can get to the legendary chef’s cooking. You appreciate the ethos at Côte. The calm authority, the white tablecloth discipline, the immaculate French-styled service, and that view of Capella’s greenery layering into Chao Phraya River. Food was Mediterranean, very classy. No overthinking, no overdoing; the focus was on the main ingredient; let it shine with some flavour lifts. Italian and Executive Chef Davide Garavagalia @d.garavaglia knew exactly what needed to be done. Like the young chef himself, each course was bright and packed vigour. Snacks were lovely, thematic to the “coast” and unbelievably light. The mains were still the stunners for me… The Sea Bream Crudo. A thin layer of sea bream topped with Dauricus Kaviari Caviar in cream. I am normally afraid of cream early in a meal, but the brine and good acidity worked perfect for a first course and set up the next. The BBQ Oyster was all about the smokiness, paired well with an earthy King Trumpet Mushroom and topped with a Yeast Foam. Tasted light but how?! Very disciplined. At some point Italian had to feature and it came in a form of Trofie Pasta with Brittany Langoustine. Did I actually taste a Two Michelin Star Tom Yum Kung? Bloody well done! The main of Pigeon! Perfectly grilled, served with Cherries and Cocoa (look out for the liver), finished with a Long Pepper Jus. A very very good Jus, one of the better pigeon courses I’ve had in a long while. A menu of seasons, colours, textures and flavours no doubts. A little of Menton, a little of Bangkok, my visit to Côte was more than I expected. Highly recommend a visit. This is how European food should be, absolutely tasty without being stubbornly heavy! #noneedmeepok @cote.bangkok
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Capella Bangkok! Three Michelin Keys No.2 World’s 50 Best Hotels 2026 Set along the banks of Chao Phraya, Capella Bangkok was awarded Three Michelin Keys just this September. Capella Bangkok has also been consistently placed Top 3 in The World’s 50 Best Hotels rankings - Best Hotel in 2024, no.3 in 2025 and no.2 this year. Those are quite some accolades. You have to stay at Capella Bangkok to understand the intimate urban resort experience that it offers. The hotel grounds are stunning, it feels expansive yet exclusive. Only 101 rooms, suites and villas, each with unobstructed views of the Chao Phraya and private outdoor spaces. The layout, the furnishing, the finishings, were boutique and thoughtful; that king size bed with Egyptian cotton redefined lush and plush. Let’s not forget that gorgeous pool with surrounding Thai touches to remind of your whereabouts. The service, the quiet attention and personalisation…Poetic! Breakfast by Chao Phraya, feast on your delectable Pad Thai, watch Bangkok by the river get up from a slumber. Ambient of low hums of motorised crafts spiked occasionally, as long tails zipped by. This version of Bangkok I could get used to quite quickly. Dine at Two Michelin Star Côte by Mauro Colagreco (which I will share in another post) or take a Capella shuttle boat to Icon Siam (one of Bangkok’s most stylish mall) get your casual foods and some retail therapy like you would pamper yourself. Capella Bangkok feels intimate and almost perfect, in a city that is synonymous to the art of hospitality. True, Capella Bangkok is expensive, but I think they have reasons to be…
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Club Rangoon’s new menu draws inspiration from Burmese culinary tradition’s love for fermented ingredients, aromatic curries and bold flavours. We had a good spread of dishes to try and it was a little adventure for my tastebuds. . To start we had crispy corn croquettes (loveee 💛🌽) and a spiced mutton served with mint and dill yoghurt, followed by Curry Chicken Thigh Skewers paired with tangy pickled watermelon and crispy ginger. . I loved the Tomato Ngapi-Chet Labneh, whereby tomato and chilli relish is turned into a creamy dip with labneh, served with confit tomatoes and delightfully crispy pita chips. . Nangyi Thoke is a Burmese noodle salad featuring thick, round rice noodles tossed in a rich dressing. Club Rangoon’s version comes with curried pork, toasted chickpea powder and pork crackling, bringing together nutty and spicy flavours. . Banana leaf cooking is a familiar technique across Southeast Asia, helping to retain moisture while imparting a subtle fragrance to the fish, and the Banana Leaf Grilled Seabass with lemongrass and green chilli was really aromatic as expected. . 
The Pon Yay Gyi Fried Rice is another dish that showcases the love for fermentation. Pon Yay Gyi is a dark, fermented horsegram paste which has a distinctive earthy, tangy and savoury flavour, which the restaurant incorporates into fried rice, served with crispy pork belly. This was accompanied by tasty wok-fried Garlic Shoots, Sugar Snap Peas, and crunchy Winged Beans
. To close, we had a contemporary take on Kao Nhyin Baung, a traditional Burmese steamed glutinous rice dish commonly enjoyed for breakfast or as a snack. Here, the sticky rice is reimagined as a pudding, paired with coconut ice cream. . The cocktail programme has also been refreshed by mixologist Khai, also drawing inspiration from Burmese ingredients, preservation techniques and tea culture. . I enjoyed the food here, although I feel the dining experience could be made more memorable by introducing guests to the ingredients, their cultural significance and the inspiration behind each dish, especially for those like me who may be quite new to discovering Burmese cuisine.
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Get ready for a spooky night out — Smoke & Barrel presents Midnight Smoke, launching this Halloween on Saturday, 31st October from 10:30pm to 3am. Bringing a Texas x New Orleans spirit to the heart of Central, the night will feature a live band, smooth bourbon and craft cocktails, and crispy fried chicken to keep you fuelled into the early hours. In partnership with Mount Gay Barbados Rum, Cointreau and The Botanist Islay Dry Gin, this is the late-night party you won't want to miss. Join us at 32 Wyndham Street, Central — book now on 5191 0117, or simply turn up, as walk-ins are welcome! @thefoundryasia
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Gaa! Two Michelin Star #95 Asia’s 50 Best Restaurants 2026 How do I fairly describe Chef Garima Arora (Asia’s Best Female Chef 2019) and the amazing work she is doing elevating Indian cuisine in her host city, Bangkok. I mean, that level of precision in culinary was something Ive not seen in a while. That unwavering discipline to do what she thinks is right rather than succumb to the popular. That personal campaign to persuade an experience in her blend of Indian flavours through her Indian roots, upbringing, craft, knowledge, techniques. You can’t help but be in awe… But was her food good? At Gaa, flavours are developed - slightly Noma-ish (I later found out Chef Garima worked with René Redzepi for a while). A lot of extractions, fermentations, taste overlays, but it always starts with an Indian core, that Garima’s childhood experiences, Garima’s Papa’s cooking, that way of Indian food. Yes, the complexity in her cooking may be overwhelming and alot to take in. Just know that what you get at your table is intelligent cooking with lots of heart. Chef Garima was so steadfast in presenting her food. Never once did I sense she was unsure. That confidence showed she knew what she was doing, and no flavours on the plates were accidental. That ethos was special! So was her food good? I wasn’t avoiding the question, but needed to share the Gaa story which is central in its cooking. But Yes, I enjoyed the food at Gaa! Maybe not the Durian Curry as much, only because I don’t like Durians. But the techniques behind were bewildering! Semi-ripe Monthong Durian cooked inside a traditional Indian Tandoor. Somehow the pungency was reduced in the Tandoor; a thick and spice curry was then poured over, mixed and enjoyed with Roti. Still I tried, but it took a while getting used to. Unfamiliar yet familiar, a recurring theme across the menu. Strong snacks, polished Indian, ode to Thai ingredients, love the Roti(s), the non-alcoholic pairing is a must! There is no smoke without fire… There is a reason why Gaa is Two Michelin Star! #noneedmeepok @restaurant_gaa @arorgarima
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. THE BAR｜The Ritz-Carlton, Tokyo ザ・リッツ・カールトン東京のTHE BARで、 新しいカクテルメニュー「折紙（ORIGAMI）」を満喫✨ 日本の伝統文化である折り紙をテーマに、 紙の形や質感、そこから生まれるイメージを、 香りや味わい、そしてカクテルのプレゼンテーションへと 昇華させたユニークなコンセプト。 「木漏れ陽」「琥珀梅」「胡蝶」「鯉のぼり」「くす玉」「兜」 6つの折り紙をモチーフにしたカクテルには、 梅や薔薇、煎茶、和ハーブなど、日本ならではの素材が 取り入れられ、それぞれに異なる味わいのストーリーが 描かれています。 印象的だったのは、折り紙の美しい造形だけでなく、 グラスや器、提供時の演出に至るまで、 ひとつの世界観として丁寧に表現されていること。 さらに、メニューには一杯ごとに短い詩が添えられ、 カクテルを口にする前から想像が広がります。 東京の街並みが夕焼けに染まり、 少しずつ夜景へと変わっていく時間。 日本の美意識とバーテンダーのクリエイティビティが重なる、素敵なカクテル体験でした☺️ いつもありがとう @kenty_wada_5150 @ritzcarltontokyo @thefoundryasia #TheRitzCarltonTokyo #TheBar #Origami #CocktailCulture #TokyoBars
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ORIGAMI × Quinary & The Opposites 🍸 at The Ritz-Carlton, Tokyo 新カクテルメニュー「ORIGAMI」を飲みにリッツ・カールトン東京へ。折り紙をテーマにした名前も楽しく、選ぶ時からわくわく☺️ 🎏 鯉のぼり ハーブ×焼酎が爽やか！酎ハイのようにすいすい飲める。最初の一杯に🤲 🦋 胡蝶 ヴェスパー・マティーニがベース。薔薇の香りのあとに煎茶が広がり、華やかだけど後味はすっきり。 🍃 木漏れ陽 ハーヴェイ・ウォールバンガーがベース。やさしい甘さで、名前のとおり明るく柔らか☀️ 🎊 くす玉 モッキンバードがベース。甘さの中にさまざまな味が重なり、飲むたびに印象が変わる。 🌸 琥珀梅 梅の酸味だけでなく、梅とウイスキー両方のコクもしっかり。 そして、Quinary & The Oppositesのアントニオさんとアマンダさんによるゲストシフトも。 🫖 Earl Grey Caviar Martini ぷるぷるの粒、ふわふわの泡、アールグレイの香り。美味しい×楽しいの真骨頂。 🥭 Peacemaker グリーンマンゴーの香りが印象的。日本ではあまり出会わない味で、食前にも合いそう。 🍸 Smooth Operator 一口飲んだらSadeが頭に流れる。飲みやすいのにしっかり酒精強めで、ほんのりパパイヤの香りとBaldoria Blancoで奥行きも。 アントニオさんの速くて手際のよいシェイクに釘付け👀 アマンダさんの太陽のようなおおらかさと頭の回転の速さにも感動！手書きのメッセージまでありがとう🫶 — I visited The Ritz-Carlton, Tokyo to try the new ORIGAMI cocktail menu. Inspired by origami, the drinks are fun to choose from. 🎏 Koinobori Fresh herbs and bubbles make it light and easy to drink, almost like a chu-hai. 🦋 Kochō A Vesper Martini variation, with rose followed by sencha. Floral, then clean and refreshing. 🍃 Komorebi Based on the Harvey Wallbanger, with gentle sweetness and a bright, soft character. 🎊 Kusudama A Mockingbird variation with layered sweetness and complexity that changes with every sip. 🌸 Kohaku Ume Plum acidity and whiskey richness come through beautifully. The evening also featured a guest shift by Antonio and Amanda from Quinary & The Opposites. 🫖 Earl Grey Caviar Martini Bouncy pearls, soft foam and fragrant Earl Grey make it both delicious and fun. 🥭 Peacemaker Green mango gives it a distinctive flavor and makes it a lovely aperitif. 🍸 Smooth Operator True to its name, this is smooth yet spirit-forward, with subtle papaya and the depth of Baldoria Blanco. Antonio’s fast, precise shaking was impressive, and Amanda’s warmth and quick wit were wonderful. Thank you for the handwritten message! @ritzcarltontokyo @kenty_wada_5150 @quinaryhk @mmcocktail @awwsquirrel @thefoundryasia
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Nothing but the best on the plate when it comes to two-starred @cheftamsseasons by @cheftamkwokfung at @wynn.palace. A hyper seasonal menu that changes every two weeks, and one you should not miss if you’re visiting Hong Kong / Macau. Menu at the end! 🥟🥢 #twomichelinstars #cheftamsseasons #wynnpalace #wynndining #macaufood @wynndining
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@smokeandbarrelhk founded by chef Arron Rhodes—who also competes as a strongman athlete—is one of Hong Kong’s best-known Texas-style American smokehouses, and they’ve recently opened a new branch in SYP. Their smoked meats are tender and flavourful, and their 16-hour brisket is the signature cut. They even specialise in unique smoked cocktails! And guess what—they currently have a speed-eating challenge featuring their signature platter against the clock. Would you try it? 📍 Smoke & Barrel, Shop 1, UG/F, True Light Building, 100-106 Third Street, Sai Ying Pun, Western District, Hong Kong #foodie #hkfood #hkrestaurant #bbq #meat
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In today's hospitality news, international bar guide The Bartender’s Edit made its Bangkok debut recently, revealing the city’s Top 20 bars as voted for by local, full-time bar staff with Last Call Bar taking the No. 1 spot as the city's best bar. More at https://punchmedia.co.th/2026/09/bangkoks-most-recommended-bar/
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