Two Marriott’s Most Sustainable Bartenders from Indonesia & Malaysia will Compete in Marriott International’s 2024 APEC Sustainable Bartender Championship in Singapore

By : Chha

Marriott International proudly presents 2024 APEC Sustainable Bartender Championship, a pioneering initiative to promote eco-friendly mixology across the Asia-Pacific region, excluding China. National competitions have been running since August and will continue until September 2024, culminating with the Grand Finale in Singapore in October 2024. The winner will be crowned Marriott International’s Most Sustainable Bartender in APEC for 2024 and will receive an all-expenses-paid vacation and valuable opportunities to showcase their skills at renowned bars across the region.

Witness the Pinnacle of Sustainable Bartending as Top Finalists Compete in Singapore this October

Guided by Marriott International’s Serve 360 commitment, this regional championship will serve as a catalyst for sustainability and creativity in the world of mixology. Participants are challenged to craft cocktails that blend creativity, sustainability, and local ingredients. This championship not only provides opportunities for practical applications of sustainability principles and bringing those values to life to create unforgettable guest experience, but also empowers associates to develop and contribute.

On 29 August 2024 at Henshin, The Westin Jakarta, Top 11 Sustainable Bartender Finalists from Indonesia and the Top 5 Sustainable Bartender Finalists from Malaysia gathered for the Final Indonesia-Malaysia Sustainable Bartender Championship. Stepping out of the box with innovative techniques, including upcycling ingredients, waste reduction, and celebrating the diverse flavors of regional produce, two bartenders have been chosen to represent Indonesia and Malaysia at the Grand Finale of 2024 APEC Sustainable Bartender Championship:

• I Komang Juliastawa from The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali, crafted “Karangasem 47”, a cocktail that intertwines Bali’s rich cultural heritage with his roots in Karangasem, using Monkey 47 gin and ingredients from the resort’s own gardens.

• Tean De Zhong from Penang Marriott Hotel introduced “Kuih Talam,” inspired by the traditional Malaysian dessert Kuih Talam, blending thoughtfully sourced pandan infused gin and coconut.

In addition, Marriott International is also proud to announce the top finalists for each country:

Indonesia: -

Agung Yogantara from W Bali – Seminyak introduced “The Harmonia," inspired by Balinese traditions of using flowers and fruits in offerings. It incorporates locally sourced Banana Mas, Sandat, Jepun, and Cempaka flowers to create a unique and culturally rich concoction. Emphasizing sustainability, the cocktail features a banana leather garnish and incense made from leftover flowers.

I Gusti Putu Agus Giri Asta from The St. Regis Bali Resort presented “Pedada,” inspired by the importance of mangrove ecosystems, blending locally sourced Pedada fruit to support with the conservation efforts.

Candra Adi Kusuma from Natra Bintan, a Tribute Portfolio Resort, created “Coco Coffee,” utilizing leftover coffee grounds, tamarind juice, and homemade coconut milk, complemented by the rich flavors of Chivas Regal 12 Years, garnished with dehydrated coconut milk residue for a final sustainable touch.

Rhesa Rhisma Andrean from Sheraton Surabaya Hotel & Towers crafted “Saint & Sinner,” a zero-waste cocktail that celebrates the duality of life. A dance of the opposites, Martell VSOP is masterfully used to represent the ‘light’ and repurposed ingredients such as lacto-fermented apple and strawberry leaves are utilized to represent the ‘dark’.

I Gusti Made Rai Saputra from Courtyard by Marriott Bali Seminyak with “The Balian.” The Balian cocktail, inspired by the revered Balinese healer and the philosophy of Tri Blending Arak Bali with Altos Tequila and local ingredients like Kintamani coffee and Pedawa palm sugar offers a harmonious and refreshing experience while supporting local industries.

Ariyadi Saputra from Mandapa, a Ritz-Carlton Reserve, created “Temu Memories,” inspired by the nostalgic and health-boosting qualities of Temulawak and incorporating every part of the pineapple, including replanting the crown, to promote a cyclical approach.

Alif Rizki Fauzi from Four Points by Sheraton Bintan, Lagoi Bay, introduced “Cascara Cocktail,” using re-boiled coffee grounds infused with orange peel and local Malaka sugar with the botanical depth of Monkey 47 Dry Gin, offering a unique and refreshing experience. Emphasizing sustainability, the used coffee grounds are repurposed as fertilizer, reflecting a commitment to creative and eco-friendly practices while inviting relaxation in Bintan.

Kevin Leo Sugandhi from the Batam Marriott Hotel Harbour Bay crafted “El Loco Macaca," inspired by the playful Macaca monkeys of Kampung Vietnam, using nutrient rich banana peels as a key ingredient to turn potential waste into a refreshing cocktail.

Muhammad Sugeng Setiawan from The Westin Surabaya presented “Lapis Surabaya”, which pays homage to Surabaya’s traditional dessert using locally sourced cacao and pineapple from Jember, East Java, in which the skin was repurposed from daily breakfasts at Magnolia Restaurant into a caramelized garnish and reinforcing the commitment to eco-friendly practices.

Gede Hadi Wiguna Yasa from The Westin Resort Nusa Dua, Bali, created “Savanna”, taking inspiration from his origin from small farming village in Bali. Using locally harvested ingredients from Bali’s farmers with zero waste concept, the cocktail brings a twist of the real Balinese flavors to the world

Malaysia:-

Arjenier Leong Xiao Fu from Le Meridien Kota Kinabalu presented “KIHOII,” a cocktail inspired by Borneo’s traditional Lihing. Masterfully blends Chivas 12-Year with Lihing Nilyn, homemade jackfruit, and fresh lime juice to create a perfectly balanced taste. “KIHOII” signifies joy in the Kadazan Dusun language, embodying the happiness and vibrant spirit of Borneo.

Palaruppan Muniandy from Le Meridien Kuala Lumpur crafted “HALIA,” a cocktail that honors Malaysia’s highlands, blending Absolut ELYX with ginger from Pahang, lime, and apple juice to create a balanced and invigorating flavor. This cocktail not only celebrates local culture and sustainable practices but also supports the hard-working farmers of Pahang.

Mohammad Ashaari bin Been from The Westin Desaru Coast introduced “SANDPIPER,” a twist on the classic Jungle Bird cocktail featuring charred pineapple juice infused with spices, creating a complex and delightful flavor. This eco-conscious creation, crafted with locally sourced pineapples from Pekan Nanas, not only supports sustainable practices and local farmers but also aligns with Westin’s commitment to reducing carbon footprints.

Lee Chun Meng (Aaron) from Four Points by Sheraton Kuala Lumpur, Chinatown created “Banana Leaf,” a cocktail that upcycles overripe bananas and curry leaves, utilizing every part of the ingredients.

Sustainability plays a pivotal role in Marriott International’s operations, and the Sustainable Bartender Championship exemplifies this commitment. Through these initiatives, Marriott International translates its sustainability goals into actions that resonate with both guests and associates.

Posted Date : 05 September 2024

Posted Time : 8.37 am