For years, Macau’s bar scene was dominated by hotel lounges, but a new wave of contemporary mixology is now reshaping the cocktail scene. Wing Lei Bar at Wynn Macau embraced this shift with a revamp last year, led by Scottish mixologist Mark Lloyd. His arrival has modernised the menu and pushed the bar to the forefront of that wave. The current menu spans classics with a twist, “alternatini” martini variations, sours and stirred drinks. Yet it’s the Unity menu and the ongoing Wing Lei & Friends guest shift series that have truly put the bar on the map. The Dak-Galbi, inspired by a trip to Seoul, combines chilli-infused mescal and banana makgeolli, topped with mozzarella foam and drops of drunken chicken marinade – a creation that immediately signals Wing Lei Bar’s ambitious new direction.

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