Cheshire in Poblacion I Photo by Star Sabroso
In our fast-paced post-pandemic world, many top bars in Asia, especially in cities like Taiwan and Hong Kong, now limit seating to just 60 to 90 minutes, making drinkers increasingly focused on efficiency. In bustling cities like Manila and Jakarta, where travel time between bars is often affected by heavy traffic, people simply don’t have time to linger over complex sips. Instead, consumers are craving experiences that allow them to hang out with friends and enjoy drinks that are deliciously straightforward and easy to enjoy.
As the top and trendiest bars in Asia shift towards a more classic and low-intervention approach to cocktail making, they are also responding to the younger generation’s demand for more casual drinking experiences. These bars are moving away from elaborate cocktail presentations and excessive garnishes, prioritizing quality drinks over showmanship. Popular spots like Bar Leone in Hong Kong and The Cocktail Club in Jakarta exemplify this trend, offering chill, simple but quality drinks without any frills. This shift proves that consumers want no-nonsense beverages and simply want to enjoy their drinking experience without pretension.
With this shift in the landscape and new trends emerging, what do we need to leave behind in the past year? Continuing our conversation with bar experts across Asia, we asked them what trends they want to see less of in 2025. Read on to discover what needs to go and what bars want to leave behind.
1) Shots
“We should bid farewell to shots, especially for visitors from out of town,” says Four Seasons Hotel Hong Kong’s beverage manager, Federico Balazarini. “Instead, offer guests a taste of a limited-release spirit or something special from your menu, perhaps a low-ABV option. Shot-taking should be reserved for getting completely hammered together, not for entertaining visitors—especially those in Hong Kong who want to experience the city’s vibrant bar scene. It’s crucial to ensure that we don’t overwhelm them with alcohol on their first visit, as they may have plans to explore other bars as well,” he enthuses.
2) Foams
“I’m really excited to see foams going away,” shares award-winning bartender and Hong Kong’s Mostly Harmless founder, Ezra Star. “That trend has become a bit exhausting. While it can be wonderful when done well, many people are using foams just to stay on trend, and I don’t think that’s a sustainable path forward,” she adds.
3) Clarification
Ezra says that she hopes bartenders stop clarifying their drinks so much. “You could go to one bar in one city and taste the exact same drinks you’ve had elsewhere because the flavors are being stripped away,” she explains. “Sometimes a little grit can actually enhance the drink’s taste. It’s important to practice low intervention—almost like a natural wine approach—so you can still appreciate the true essence of the ingredients.”
4) Non-edible Garnishes
“I’d love to see fewer gimmicky, non-edible garnishes,” shares says Tariq Widarso, F&B industry educator and content creator of Sip Sensei in Jakarta, Indonesia. “They often focus more on looks than adding anything meaningful to the drink, and they can create unnecessary waste in the process. Specifically, that steel wool garnish was exciting for the time, but that has now got to go!”
Read more about the Biggest Drink Trends to Watch in Asia for 2025 According to Experts
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