Seventy-five floors above Kuala Lumpur, where the city stretches into a grid of light and shadow, Cacao Mixology & Chocolate operates on a different altitude – both literally and conceptually. Set within Park Hyatt Kuala Lumpur at Merdeka 118, it holds the distinction of being the highest bar in the city. But it’s not just the view that defines the bar; it’s chocolate.
Positioned as Southeast Asia’s only chocolate-themed bar, Cacao Mixology & Chocolate builds its entire identity around cacao – not as garnish or afterthought, but as structure. The menu moves through cacao in multiple forms: spirit-forward cocktails edged with bitterness, curated flights pairing chocolate with aged spirits, and zero-proof creations that draw out its fruity and acidic notes.
Highlighting the bar’s cacao theme is its signature 19kg house-made 70% Dark Chocolate block by Executive Pastry Chef Holger Deh, which is chiselled into shards at the chocolate table as a ceremony of sorts. A carefully crafted selection of pralines, brittles, and truffles surrounds this slab, reflecting the bar’s bean-to-glass philosophy.
Tiered seating and soaring floor-to-ceiling windows frame the skyline, creating a space that feels expansive yet intimate at the same time. Bossa nova tunes hum softly in the background, as the complexity of cacao meets the craft of mixology behind the bar’s central marble counter.
At the centre of the action is Lee Wei Lung, who began his bartending journey in 2018 before rising quickly through Malaysia’s bar scene, eventually representing the country on the global stage at cocktail competitions. Today, his curious, measured approach to bartending anchors the hotel bar, redefining how chocolate is experienced with every glass.
We sat down with Lee for this iteration of our Behind the Bar series to learn more about the concept and creations at Cacao Mixology & Chocolate, over an indulgent glass of Cacao Coffee Martini.
What first drew you to the world of bartending?
Wei Lung (WL): I was drawn to bartending because it sits at the intersection of hospitality, creativity, and human connection. Early on, I realised the bar isn’t just about drinks; it is a place where stories are shared, moods are lifted, and memories are made. I loved the idea that something made with your hands could genuinely change someone’s night.
How did the bar come to life – what’s the story behind its name and concept?
WL: Cacao Mixology & Chocolate was born from the idea that cacao is more than just sweetness; it’s complex, bitter, aromatic, and deeply rooted in history. We wanted to explore chocolate as an ingredient with the same respect given to spirits. The concept blends mixology and artisanal chocolate, creating an experience where cocktails feel indulgent yet thoughtful.
Did you have a mentor or experience that shaped your style behind the bar?
WL: I’ve been shaped by a combination of mentors and environments rather than one single person. Working with bartenders who valued discipline, preparation, and mindset taught me that great cocktails start long before service begins. Those experiences pushed me to develop a style that’s precise, calm, and guest-focused.
How would you describe your bartending philosophy?
WL: My philosophy is simple intention over ego. Every drink should have a reason to exist and every guest should feel seen. Technique is important, but hospitality always comes first. If a guest enjoys the moment, the drink has done its job.
What’s your process for creating the menu at Cacao?
WL: I usually start with a story, emotion, or ingredient – often cacao itself. From there, I build flavour layers, balance sweetness and bitterness, and test texture and aroma. The final step is asking whether the drink fits the Cacao identity: does it surprise, comfort, or invite curiosity?
What drink on your menu tells the most interesting story?
WL: I would say the Cacao Coffee Martini. It’s a refined expression of cacao and coffee, where chocolate and espresso are integrated with precision rather than sweetness. Inspired by the rich ritual of local coffee culture – the aroma of freshly roasted beans, the balance of boldness and subtlety – this cocktail reflects the bar’s philosophy of balance, restraint, and craftsmanship. Each sip allows the character of cacao to reveal itself in a subtle yet memorable way, bridging tradition and modern mixology.
What’s one memorable encounter with a guest that has stuck with you?
WL: A guest once told me they had never enjoyed chocolate drinks before and ordered one out of curiosity. After the first sip, they paused and said it completely changed how they viewed chocolate in cocktails. Moments like that, when perception shifts, are incredibly fulfilling.
What’s something you wish more people understood about the bar industry?
WL: Behind every drink is preparation, pressure, and long hours. Bartending is both physical and emotional work. What keeps us going isn’t glamour – it’s passion, teamwork, and the satisfaction of creating meaningful experiences for others.
What’s your go-to drink order to make and to drink?
WL: To make, I enjoy spirit-forward classics because they demand precision – no hiding behind sweetness. To drink, I’m usually drawn to something simple and well-balanced, like a well-made Old Fashioned or a clean highball.
What’s one ingredient or spirit you love experimenting with right now?
WL: I’m really enjoying working with different forms of cacao nibs, husks, fermented cacao, and even cacao pulp. Each form brings a different dimension, and there’s still so much unexplored potential when paired with spirits.
How do you see the local bar scene evolving in the next five years?
WL: I think the scene will become more intentional and identity-driven. Guests are increasingly curious and informed, and bars will need to offer more than just good drinks. They will need strong stories, sustainability, and genuine hospitality. Quality and purpose will matter more than trends.
Follow Lee Wei Lung on Instagram (@lee.weilung) for more on his bartending journey or drop by Cacao Mixology & Chocolate (@cacaomixology) for its cacao specialty cocktails.
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