Talented bartenders revive forgotten flavors with a sustainable approach, inspired by local values at the Indonesia-Malaysia championship in Bali.
Kuala Lumpur, Malaysia, 9 July 2025 – Marriott International is shaking up the mixology scene once again with the return of APEC Sustainable Bartender Championship. Back for its second year, the championship spotlights emerging bartenders from across Asia Pacific, excluding China who are redefining mixology: turning forgotten ingredients, zero-waste practices, and local heritage into an elevated guest experiences in every glass. More than just a competition, the 2025 APEC Sustainable Bartender Championship acts as a tangible action and catalyst for positive change, incorporating sustainability into the world of mixology.
2025 APEC Sustainable Bartender Championship “Rising Stars”
Paying tribute to local heritage, sustainable sourcing, and community empowerment is the vision of the 2025 Marriott International APEC Sustainable Bartender Championship “Rising Stars”. Under the guiding principles of Marriott International’s Serve 360 commitment, this regional championship actively transforms the world of mixology into a hub for both creativity and sustainability.
Through a series of activations in Asia Pacific excluding China, the APEC Sustainable Bartender Championship continues to spark a wave of innovation across the region. Participants are challenged to masterfully blend creativity with deep eco-consciousness and forgotten local ingredients. In addition to bringing sustainability values to life, this platform also significantly empowers associates, fostering their development and encouraging their invaluable contributions. The program will culminate into a Grand Final Regional Competition in September 2025, where winners for each country will compete for 2025 APEC Rising Star title.
“At Marriott International, we’ve always believed that food and beverage is a powerful gateway to understanding culture—it’s how travelers connect more deeply with a destination,” said Masri, Senior Director of Operations, Indonesia & Malaysia, Marriott International. “This championship reflects that belief. It’s not just about great cocktails; it’s about telling stories—of place, of heritage, of purpose, while showing that great hospitality and sustainability can, and should, go hand in hand. By reviving the forgotten ingredients and sustainable practices, these bartenders are preserving heritage while innovating for the future.”
Winners for Indonesia & Malaysia “Rising Stars”
Held on July 1, 2025, at The St. Regis Bali Resort, this year’s Indonesia-Malaysia competition featured 14 finalists, seven from each county, presenting their “Reviving a Forgotten Ingredient” creations. Two winners were selected among the talented bartenders. They are:
- Indonesia: I Nyoman Widana (The St. Regis Bali Resort) with “The Queensland Cocktail”.
At the heart of the cocktail is the rare Boni fruit, also known as Bignay or Queensland Cherry, which ripens just once a year under the full moon. Once revered in Balinese villages as a symbol of patience and perseverance, this unique ingredient has long faded from memory. Through this thoughtful and evocative cocktail, Widana pays tribute to its legacy, bringing the fruit and its story back into the spotlight.
- Malaysia: Ajit Narinder (Renaissance Kuala Lumpur Hotel & Convention Centre) with “Golden Ritual”
Drawing inspiration from the ancient Aztec empire, the cocktail harmoniously blends the depth of whisky with the tropical vibrancy of Mexican tepache and the warmth of aromatic Asian spices. Ajit’s thoughtful approach to sustainability shines through in his use of locally sourced Josephine pineapple and Bentong ginger, paired with repurposed beer waste, a testament to his commitment to innovative, responsible mixology.
The winners from Indonesia and Malaysia, and other APEC countries will gather this September to compete for the title of 2025 Sustainable Bartender Champion Rising Star.
Rising Star Finalists to Watch in Indonesia and Malaysia
During this event, Marriott International also unveiled the top finalists from Indonesia and Malaysia who exemplify the creativity and skill in incorporating zero-waste philosophy, heritage ingredients, and storytelling, as talents to watch in shaping the future of mixology across the Asia-Pacific region, excluding China.
Indonesia:
- Muhammad Fachry at Natra Bintan, a Tribute Portfolio Resort introduced “Papaya Elixir” inspired by a commitment to reviving overlooked ingredients, particularly the often-discarded parts of tropical papaya.
- Dewa Gede Eka Widya Dharma of The Laguna, a Luxury Collection Resort and Spa, Nusa Dua, Bali presented “Tirta Praja”, a sustainable cocktail deeply inspired by the Balinese philosophy of harmony between people, nature, and the divine. This cocktail combines local ingredients like belimbing wuluh for vibrant acidity and cascara, transformed from coffee bean waste for zero-waste approach.
- Anil Wardiawan from Sheraton Bali Kuta Resort created “Lautan Rasa”, utilizing Rujak Kuah Pindang, a savory broth made from salted fish, as its core ingredient. The broth is traditionally reused across Balinese dishes.
- Eka Candra Budi Riyanto of Sheraton Surabaya Hotel & Towers presents “CIRO”, a tribute to Surabaya, the City of Heroes. The cocktail repurposes discarded semanggi and sweet potato to craft a leather garnish, and transforms spoiled white wine into an elegant syrup.
- Ferdinand Samuel from TA’AKTANA, a Luxury Collection Resort and Spa, Labuan Bajo introduced “Revive”, a cocktail honoring local traditions and inspired by the imperiled coral reefs, serving as a call for regeneration. This thoughtfully crafted drink blends local Sopi with a zero-waste calamansi juice, kaffir lime syrup, and Kesambi, a native fruit, for a refreshing and complex taste.
- Reynaldo Nishfu Ramadhan with The St. Regis Jakarta created “Blanco Pero Verde”, a cocktail inspired by his childhood memories and a tribute to the unique, often-forgotten belimbing wuluh fruit. This thoughtful creation pairs Código Blanco with a house-made belimbing wuluh cordial, while the leftover pulp is transformed into a savory seasoning.
Malaysia:
- Yash from W Kuala Lumpur crafted “Ground Zero”, a zero-waste cocktail directly inspired by Malaysia’s ubiquitous mango trees and chrysanthemum tea. It repurposes mango pulp into meringue and gel, transforms brewed chrysanthemum flowers into coasters, and uses a house-made citric solution.
- Tean De Zhong (Josh) at Penang Marriott Hotel introduced “Penang Saloma”, a bold reimagination of the classic Paloma deeply rooted in Penang’s vibrant culture. This consciously crafted cocktail blends calamansi juice, soy sauce, Código 1530 Blanco tequila, and upcycled botanicals, then tops it with sustainably brewed Tropical Dragon Fruit Tepache from fruit trimmings.
- Reuben of Le Méridien Kuala Lumpur presented “Zesty Refresher”, a cocktail born from the essence of home gardens that serves as a vibrant tribute to tradition and sustainability. This delightful creation blends Elyx Vodka with locally sourced lime, lemongrass, and bunga kantan, utilizing house-made ice cubes and ginger infusions to minimize waste.
- Farah Erina representing Le Méridien Kuala Lumpur created “Nangka”, a heartfelt tribute to cherished childhood memories and the irresistible aroma of fried jackfruit. This revitalizing cocktail thoughtfully reimagines a familiar, nostalgic aroma, crafted with fresh, locally sourced jackfruit (nangka) and mango.
- Shafina at The Ritz Carlton Langkawi presented “Seri Muka”. Named after a traditional Malaysian dessert, this cocktail transforms beloved flavors of glutinous rice and pandan custard from handpicked pandan leaves from Nibung garden into a contemporary drink that honors locality and sustainability.
- Arjenier Leong Xiao Fu of Le Méridien Kota Kinabalu crafted “Borneo 47”, a remarkable fusion brings ancient stories of Borneo by blending Monkey 47 gin with Lihing, a traditional Kadazan-Dusun rice wine, and the often-overlooked betel leaf.
The 2025 APEC Sustainable Bartender Championship embodies Marriott International’s enduring commitment to responsible hospitality, demonstrating that exceptional craftsmanship and sustainability are two elements that complement each other. As a celebrated platform, it champions innovation, elevates local ingredients, and inspires meaningful progress across the region.
