The highlight of the Sekinchan stop was a picnic dinner collaboration with Ninja Private Kitchen in the middle of a padi field. — Photos: MICHAEL CHEANG/The Star
Cocktail culture in Malaysia tends to be a very urban thing. After all, most of the nation’s cocktail bars are located around the Klang Valley or Penang, with Johor Baru and Ipoh, Perak chipping in as well.
Outside of these four cities, however, cocktail culture is almost non-existent.
So, when Three X Co announced that they were bringing their Indi V Duality menu on tour to small towns around Malaysia, I was intrigued. What would people who are not familiar with the concept of “cocktails” think about them?
But before we get to that, let’s rewind a little. Located in Bangsar Shopping Centre in KL, Three X Co has been one of mainstays in the Klang Valley bar scene since it was founded in 2017. The bar recently made an impressive return into Asia’s 50 Best Bars list at No.15, its best placing on the list since debuting at No.47 in 2021.
This came on the back of a strong cocktail programme by head bartender Amanda Wan, and a reputation of being one of the most hospitable bars in town.
Wan (right) said the goal was just to give people a taste of what a ‘cocktail’ might be.
Launched in July 2024, Three X Co’s Indi V Duality cocktail menu is a “reflection of individuals shaping our drinking culture by embracing what imbibing cocktails and visiting bars mean to them” and was designed to “bring back the fun in hospitality and celebrate our customers”.
“We have always believed cocktails are more than drinks – they’re stories, and connections of people,” Three X Co co-founder Angeline Tan said.
“With this menu, going on tour felt like a natural extension of that philosophy.”
According to her, the idea for the tour actually came about a few years back. “My partner and I were talking about how it would be nice to drive round Malaysia to see if people knew what cocktails or cocktail bars were,” she said.
The Indi V Duality Tour kicked off at Sekinchan, Selangor in September.
Tan added that they also wanted to create awareness of craft cocktails – to “make it less intimidating, more personal, and rooted in real conversations”.
“By bringing our mobile bar into towns, we hoped to spark curiosity, create small but meaningful exchanges, and show that cocktails can be part of local identity too,” Tan said.
The Indi V Duality Tour kicked off at Sekinchan, Selangor in September, and continued to Kuching, Sarawak earlier this week. The next stops on the tour will be Muar, Johor from Oct 25-27, and then Teluk Intan, Perak from Nov 29-Dec 1.
The bar used reusable plastic cups in different shapes and sizes to ‘complement the perfect serve of flavour’.
The team set up at the Sekinchan morning market at around 10am, and there were quite a few curious patrons asking what they were doing.
Only small tasting portions of the drinks were handed out during this part of the tour, as the objective was just to give people a taste of what a “cocktail” might be.
“So 90% of the drinks were customised specially for the tour,” said Wan, adding that the idea was to feature flavours that were unique yet relatable, and with different textures as well.
“We also used reusable plastic cups in different shapes and sizes to complement the perfect serve of flavour.”
The Sekinchan leg had four drinks in total. The Rustle paired roasted rice with whisky, the ceviche-inspired Sheen had passionfruit, lime, ketchup and Belvedere vodka, while the Patter paired cucumbers with citrus tonic and Tanqueray Gin.
The 'Puff' cocktail was a favourite of many.
“Then there’s everyone’s favourite apam balik-inspired Puff cocktail, which was equal parts creamy corn and airy nuttiness,” Wan said.
“Savoury drinks and foam cocktails were definitely a new experience to many of the new friends we made on the road.”
The highlight was a picnic dinner and cocktail pairing set in the middle of a padi field, held in collaboration with Ninja Private Kitchen, a unique endeavour founded by celebrity photographer Heng Mok Zung, aka Zung.
A Sekinchan native, Zung created Ninja Private Kitchen as a way to promote his hometown.
The highlight was a picnic dinner and cocktail pairing set in the middle of a padi field, held in collaboration with Ninja Private Kitchen.
The picnic, along with the morning excursion to the market, made this a memorable event for Wan.
“Even though it rained during our morning market activity, the locals were all in good spirits and the mood did not dampen one bit, with cheers and smiles all around curious aunties and uncles chatting with us throughout,” she said.
While most of the people they met knew about cocktails, they may not necessarily have tried it before.
“Many said cocktails were ‘too bitter’ or ‘too strong’, but they were actually referring to spirits. Once they tasted ours and realised we used local ingredients, their perspective changed,” Wan said.
“It showed us that the barrier isn’t just taste; it’s familiarity. When people see something of their own culture reflected in the drink, they open up – and that’s powerful.”
The Rustle paired roasted rice with whisky.
Tan concurred, saying the biggest challenge they faced was translating what they usually do in a refined cocktail setting into something that feels approachable and genuine on the road.
“We wanted to make sure the experience stayed true to who we are – crafted, intentional, and human – even in unpredictable environments,” she said.
“Sekinchan was the perfect first stop because it reminded us why we started this journey in the first place – to slow down, connect, and listen,” she said.
“Setting up our bar in the morning market felt almost poetic, surrounded by chatter, curiosity, and the scent of local produce.
“By evening, during the sunset picnic, you could feel how the space, the people, and the cocktails came together so naturally. So in the end, the Sekinchan stop was beautiful in every sense — visually, culturally, and emotionally,” she concluded.
Michael Cheang wonders what those who are not familiar with cocktails would think about Martinis. Follow him on Instagram (@MyTipsyTurvy) and Facebook (fb.com/MyTipsyTurvy).
