Drink: Wing Lei Bar, Macau

Discover Wing Lei Bar at Wynn Palace Macau, a hidden gem led by acclaimed mixologist Mark Lloyd that’s redefining the city’s cocktail scene.

Nestled within Wynn Palace Macau is Wing Lei Bar, a conspicuously innocuous watering hole that’s hidden almost in plain sight amidst the opulent hotel resort’s flashy high-end retail stores and swanky restaurants. But step through its heavy green velvet drapes and you’ll enter a cocktail wonderland.

There’s a revolution happening in Macau. While this special administration region of China is far better known for its lively casino and tourism industries, the city is beginning to appear on the radar of globetrotting epicureans for its vibrant gastronomic scene, from its fine-dining restaurants – such as Wynn Palace’s own award-winning Cantonese restaurant Chef Tam’s Seasons, newly-minted with two Michelin stars as well as landing on No.9 on the recently unveiled Asia’s 50 Best Restaurants list – to local mom-and-pop eateries proudly peddling homegrown Macanese cuisine.

The stirrings of a serious cocktail scene is also starting to take hold in Macau, influenced by the rise of global cocktail culture. And Wing Lei Bar is poised to ride that wave.

Once an elegant if conventional hotel bar, Wing Lei Bar has undergone a dramatic transformation. Its lavish new interior evokes the opulence of a Victorian-era gilded jewellery box, while a prized antique crystal chandelier hangs from the bar’s ceiling. Velvet jade green padded walls add a splash of warmth and class, but also act to absorb noise for those who prefer hushed intimacy.

But the new Wing Lei Bar is more than just a visual makeover. At the helm of its real reinvention is acclaimed bartending maverick Mark Lloyd, a globetrotting Scotsman who have travelled and worked extensively throughout Asia – including Bangkok, Hong Kong, and Shanghai – in the past 15 years, bringing with him a bar philosophy that combines cocktail science, storytelling, and a love for Asian flavours.

Mark also spent almost a year researching for the new menu at Wing Lei Bar, and it shows.

Many of the 12 signature cocktails provide a degree of comfort with twists on familiar classics, but some also offer opportunity for serious introspection if you so prefer.

The Margarita, for example, amps up the tangy bite of the popular tequila based tipple using lacto-fermented chilli, while coriander adds some welcome herbaceous notes. Or the Sidecar, which uses cognac that’s been fat-washed with croissants – left over, no doubt, from the daily morning breakfast buffet spread at Cafe Fontana round the corner – for a richer, more unctuous mouthfeel to that Roaring Twenties classic.

He gets even more playful with other creations. Think Yuenyueng, an Espresso Martini that pays tribute to the coffee-and-tea combination beloved by Hong Kong and Macanese locals made using rum, espresso, coffee liqueur, black tea, and a splash of pineapple syrup for balance. Or how about the Toronto Sour, a cheeky twist on the New York sour that leans on salted maple syrup?

Then there’s the Cola Cube. What reads like an Old Fashioned on paper turned out to be an oddly irresistible stirred short drink version of a Jack and Coke.

But like any good bar you can also leave your fate here to the bartender. Simply answer four questions from Mark, and he’d happily build you your own bespoke drink.

With its new direction, Wing Lei Bar has truly evolved from your typical hotel bar into a bold, dynamic force in Macau’s cocktail scene. Whether you’re a seasoned cocktail enthusiast or a casino goer looking their celebrate winnings by splashing on an unforgettable bar experience, Wing Lei Bar delivers.

[Photo credits: Wynn Macau]

*This visit to Wing Lei Bar was part of a hosted trip by Wynn Macau.

Wing Lei Bar

Address Wynn Palace, Av. da Nave Desportiva, Macao (Google Maps link)
Opening Hours 5pm to 1am Thursdays to Tuesdays; closed on Wednesdays
Tel (853) 8889 3663
Web www.wynnresortsmacau.com/en/wynn-palace/dining/wing-lei-bar
Instagram @wingleibar
Reservations book here