Tropical vibes by the poolside

Wet Deck signature cocktails (from left) Spring Spritz, Catrina’s Cure, Isla Dorado and Kuala Loco.

As night falls in Kuala Lumpur and the PETRONAS Twin Towers begin to glow, nothing quite matches taking in the sight of the iconic structures with a cold drink in hand.

This is the view awaiting guests at Wet Deck, W Kuala Lumpur’s open-air poolside bar.

Complementing the vibe of the setting, the bar’s latest cocktail menu captures the laid-back charm of a coastal escape, leading with tequila- and rum-based creations that blend warm spirits with tropical citrus notes.

Crowd-favourite Kuala Loco serves as a bright, refreshing start to the evening.

Combining gin, Blue Curacao, passionfruit, fresh lime and pineapple juice, the drink gets its playful light-green hue from green apple syrup, adding a lively, citrus snap to its tropical base.

For those preferring a deeper, more complex profile, Catrina’s Cure stands out.

Featuring a crimson hue and strong berry character, this spirit-forward libation blends a formidable trio of spirits − whisky, Peter Cherry Heering liqueur and DOM Benedictine − with smooth rock melon puree, citrus and mixed berry juices.

The herbal notes of the Benedictine blend beautifully with the berry goodness, leaving a tart, crisp finish on the palate.

Rum lovers can opt for the Isla Dorado, served in a tall tiki glass.

The drink showcases the deep flavours of Bumbu The Original rum, white rum and overproof Plantation OFTD rum.

Pancho Tuna Sushi inspired by Peruvian Nikkei cuisine (front) and Hana Maki Roll.

Layered with Orange Curacao, mango, pineapple, grenadine, tropical island syrup, lime and Angostura bitters, it delivers an ultra-complex, sunshine-filled sip.

Meanwhile, Spring Spritz pairs tequila, Campari-infused honey and kaffir lime with an icy, citrusy orange-yuzu slushie.

In total, Wet Deck features 10 signature cocktails alongside four mocktails.

Teetotallers can sip on ThreeSamBoi, a mix of chamomile, fresh calamansi, asam boi and pineapple, or P-Loma­rous which combines grapefruit juice, osmanthus and fresh lemon.

There is also a selection of bites curated by W Kuala Lumpur’s chef de cuisine Mohamad Nor Mat Isa.

Among the seafood options is Pancho Tuna Sushi, which the chef said “features a base of crispy furikake-seasoned rice topped with hand-chopped bluefin tuna, smoky pepper aioli and sea grapes”.

Charcoal-grilled Lamb Loin Skewers (front) and Baked Whole Baby Red Snapper.

He said the dish was inspired by Peruvian Nikkei cuisine, with sea grapes adding a subtle oceanic salinity.

“Guests can also try the Hana Maki Roll, with salmon, yuzu mayonnaise and tobiko (flying fish roe).”

For mains, the Baked Whole Baby Red Snapper is roasted in a charcoal oven to enhance its natural sweetness before being finished with smoky harissa, vibrant fresh coriander chimichurri and charred lemon.

Those craving hot bites can choose from classics like beef pepperoni pizza.

Then there are Charcoal-grilled Lamb Loin Skewers, glazed with chimichurri to preserve the meat’s natural richness, and topped with Salsa Macha for heat and crispy shallots for texture.

WET DECK, Level 12, W Kuala Lumpur, Jalan Ampang, Kuala Lumpur. (WhatsApp: [phone]) Business Hours: 10am to midnight (Sundays to Tuesdays), 10am to 1am (Wednesdays and Thursdays), 10am to 2am (Fridays and Saturdays).

This is the writer’s personal observation and is not an endorsement by StarMetro.