For me, the main reason to pay Moon Bar a visit is its head bartender, none other than Ash (@ash_arsenio) himself, a veteran of the KL bar scene and IMHO one of KL’s best bartenders. I’ve known Ash from the very beginnings of Tipsy-Turvy and have always learnt very useful things from him everytime we speak, so it’s great to see him@back behind a bar again. Anyway, the bar itself is a small cozy area that shares its space with the diners of DC Restaurant, but it’s still relatively “bar-like”. Almost all the drinks are named after the phases of the moon, or are just moon-related. Full Moon was a delicious mix of Le Domfrontais Le Calvados, Heart of Darkness IPA beer reduction, and Yuzu, while the Waning Gibbous is made from peanut butter fat-washed Diplomatico Reserva Exclusiva, Angostura Cocoa Bitters, and figs whey syrup. Then there’s the Third Quarter, which uses Ki No Tea gin, Crème de Cacao, Giffard Menthe Pastille, Angostura Cocoa Bitters, a homemade barley almond mix and a float of laksa leaf oil for a lovely chocolate/mint drink with layers of flavour coming through with each sip. I’ll have to be honest, Moon Bar is a little… pricey for my budget. Then again, it IS oart of acclaimed chef Darren Chin’s DC Restaurant after all, so you know that you’re going to be getting the highest quality drinks there. If you’re in TTDI looking for a good drink, do check it out, and don’t wait till the blue moon. #moonbarkl #dcrestaurantbydarrenchin #cocktailbar #barreview #mytipsyturvy #tipsyturvybarreview (at MoonBar at DC Restaurant) https://www.instagram.com/p/Ci2KLMKJ7R9/?igshid=NGJjMDIxMWI=
