Amid the excitement of the Mandarin Oriental's 60th anniversary last year, beverage manager Devender Sehgal and his team stayed faithful to their array of innovative offerings that make a pleasing contrast to the traditional tipples at the hotel's more storied Captain's Bar. The Aubrey's one-two offering of a shochu menu and omakase cocktail experience – spirits and food as a curated pairing- continues to be the main draw. With a new general manager, Tanguy Mourlon Beernaert, has come revamped culinary options. Now, visitors can enjoy reinterpreted izakaya delights, such as an A4 Miyazaki Wagyu katsu sando, and a decadent lobster and Hokkaido uni fried rice, alongside the Aubrey's signature Libations.

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