Hyde at 53M is one of those long-standing cocktail bars in the Klang Valley that you know is “old but gold”. Despite being around for 11 years now, the Damansara Uptown bar keeps things exciting by refreshing its menu from time to time. The most recent revamp sees a new menu design that highlights environmental issues – starting with plastic pollution.
Hence, you’ll find only biodegradable straws and other reuseable alternatives in lieu of single-use plastic here. While we’d like to see more sustainability initiatives incorporated into the drinks as well, their goal to spread awareness is at least a good start.
Speaking of the drinks, the menu is divided into five sections: Signatures, Inspirations, Barrel-Aged, Low Alco, and Zero Alco. The first section takes inspiration from co-founder Andrew Tan’s travels, which the bar team – led by Yvonne Lee – translates into inventive, original creations. On the other hand, Inspirations features the team’s spin on seven classic cocktails.
The Barrel-Aged section offers four classic tipples that are aged in small casks at the back of house, available as bottled cocktails for consumption at your leisure. Finally, the last two sections are pretty straightforward, providing decent options for designated drivers or the sober curious.
We tasted several cocktails across all five sections, most of which were fairly enjoyable. For the sake of this review, however, we’ve handpicked nine of Hyde’s most creative concoctions for cocktail enthusiasts with an adventurous palate (like us).
Penicillin Three Way
You may have tried the Penicillin, but we’re certain you haven’t tried it Hyde’s way. As the name implies, this classic whisky-based cocktail is presented in three forms: a jelly topped with gold flakes, a thicker sub-liquid-like texture housed in a syringe, and the actual drink in a glass served with ginger candy. The fun is in the “drinking” experience, but the combination of blended scotch, ginger liqueur, honey, ginger, and peated whisky also makes for a punchy and potent medicinal cocktail.
Han
If you enjoy oriental-inspired tipples, this one is for you. Han consists of a blend of Chinese fragrant pear-infused gin, elderberry, Dragon’s Eye infused dry vermouth, and white jasmine – altogether offering sweet, fruity and floral nuances. It also pays respect to the art of Chinese tea drinking, served in a glass teacup with dried longan as garnish, reminiscent of a traditional cold Chinese dessert.
Rhum Ron Rum
Rhum, ron, and rum are just three different names for the same spirit, which leads the way in this spirit-forward concoction. Made from a blend of Four World rums, housemade mango pumpkin spice, and chocolate bitters, this tiki cocktail is not for lightweights as it packs a serious punch. Thankfully, it’s served with a churro on top for a bite in between sips to offset the alcohol strength.
Japonism ‘24
No points for guessing, but yes, Japonism ‘24 does indeed feature Japanese inflections. From its harmonious mix of Remy Martin cognacs, sake junmai ginjo, housemade yuzu syrup, orange yuzu syrup, yuzu bitters, and organic egg white; to the accompanying sakura pink packet, everything about this cocktail speaks to its name. More importantly, it’s a delectable, velvety drink that earns our nod of approval.
Every order also comes with another cute Japanese red packet with information about the drink – a thoughtful touch. Oh, and it’s perfect for sharing as the glassware the cocktail is served in fits two individual straws!
Ba-na-na-na
This next drink is as amusing as its name, which one can’t help but say in a Minion sing-song manner. A tiki-style cocktail, Ba-na-na-na is made from a blend of kaffir lime-infused white rum, Ancho Reyes Verde, elderberry, fresh lime, and sparkling water. The result is funky, fizzy, and fresh with a hint of grassiness from the Mexican liqueur that can be addictive. It’s further topped with dehydrated banana chips for a nice, crunchy bite as you sip.
Velvet Room
There are two drinks in the Signatures section with a creamy texture, the first of which is Velvet Room. It has a fragrant Gong Mei tea-infused gin base that’s complemented by a blend of mint, cacao and cream, which tastes akin to a chocolate mint dessert. A few drops of housemade lemon and thyme oil add a citrusy aroma to balance out the comforting, velvety blend.
Milk + Cream
The second creamy creation, as you’d suspect from the menu, is Milk + Cream. It’s also another tiki-style tipple, comprising Irish whiskey, pandan-infused grain whiskey, coconut liqueur, house-made roasted Macadamia orgeat syrup, almond milk, and palm sugar. The overall drink is nutty and silky, with the pandan and coconut combination bringing to mind familiar local flavours.
H’Aloe Tropical
H’Aloe Tropical is arguably the most minimalist drink on this list, so it’s not exactly a “bold” option. However, it’s one we’re still inclined to include for its taste. It has a white rum base with Cointreau, topped with young coconut water, aloe vera, honey, rose flower water, and orange zest. The resulting flavour profile is deliciously crisp, fruity, and floral – an easy-going drink for any time of the day. (Well, isn’t that an adventure in itself?)
Zero Amande
In the spirit of inclusivity (pun unintended), we’ve picked a zero-proof option worth trying. The Zero Amande reminds us of a certain brand of lime and vanilla ice cream we had growing up, thanks to its blend of amaretti (read: non-alcoholic amaretto), fresh lemon and organic egg white. Topping off the drink is an edible shard made from demerara sugar and almonds, which complements the drink’s nutty notes.
All in all, Hyde keeps its menu relevant for the growing cocktail scene in the Klang Valley with its signature creations and creative twists. There’s definitely something for everyone – whether you’re looking for something simple or complex, bold or mellow, spirit-forward or otherwise.
Hyde is located at 53M, Jalan SS 21/1a, Damansara Utama, 47400 Petaling Jaya, Selangor. Follow Hyde on Instagram for more news and updates.
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