Billed as a "community sipping space," this new bar joins Err, Bo.lan Grocer, and an exclusive chef’s table to take over what was formerly the Michelin-starred Bo.lan. Reducing waste is the main focus, which results in creative drinks made using ingredients repurposed from the kitchen. Former members of the Liberation team are behind the cocktail menu, which stars unusual mixes like the Lumka Sour (rice wine, pineapple wine, murraya, brown sugar, lime and egg white; B350) and Suckling (gin, “Waste Tea #1 and coconut flower cider; B350). The menus are designed to spark conversation about environmental topics, such as farming and waste, with a view to creating a space where staff and guests can experiment, introduce new practices, and share knowledge.

By August, you can expect their full menu to be revealed, featuring classic cocktails made using ingredients that would usually be considered as waste—for example, the Waste New York Sour will utilize leftover red wine from unfinished bottles in the dining room. They are also working on a tea and coffee menu.

Located within Bo.lan’s former old Thai house, the relaxed space features bar seating, an old TV repurposed as decoration, a few familiar Thai touches, and plenty of dark wood.