Tipsy Turvy

Not a single part of a fruit goes to waste in Bar Trigona's new cocktail menu

By Michael Cheang
One of Asia’s most sustainable bars ups the eco-friendly ante with a new zero-waste, fruit-based menu.

How does Asia’s most sustainable bar become even more sustainable?

That was the challenge the Bar Trigona crew was faced with when coming up with a brand new cocktail menu for the year.

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Sustanainability , bars , Bar Trigona , zero-waste

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