A Lost World of Hidden Treasures

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A TREASURE CHEST OF TRINKETS

What if you could trade your well-worn antiques for a well-crafted cocktail? Well, you can do just that at the Pawn Room, a speakeasy nestled in an unobtrusive suburb of Kuala Lumpur, Malaysia. The decor of Shanghai’s Jazz Age mirrors the blueprint of an archaic pawnshop, complemented by the quirky trinkets that occupy the bar’s nooks and crannies. Unwavering in their mission to transport customers to a 1920’s Shanghai, these exchanges are vetted through to include collectables, decorative artefacts and selected accessories to fit into the already carefully-curated ambiance.

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Opened in July 2016, Pawn Room sees a generally mixed bag of customers, both recurring and newcomers. However, the most common feedback is their enjoyment of the mixologists’ utilisation of flavours and unique beverage recipes, with some of their signature drinks being ‘Tribute to Raj’ and the ‘Lexi Sexy’, infused with MONIN’s Osmanthus and Peach flavoured syrup respectively. Their clever combinations and diverse flavour choices are only boosted by their dedication to serve up an exclusive experience for all customers, especially through their dedicated, festive creations.

However, transforming the bar for their annual Halloween celebration is not a far stretch. The oriental red of its walls conveniently doubles as a bloody motif while its old-world elements are embellished with traditional, spooky decorations for an added eerie touch. On top of that, the Pawn Room’s bartenders have concocted a distinct cocktail named ‘The Mummy’. Featuring an unusual combination of Campari’s subtle cherry undertones, tropical dehydrated pineapple and citrus notes of MONIN’s Falernum flavoured syrup, it is a refreshing surprise to be enjoyed during a suitably chilling festive season.

Where can you find them?

46, Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

THE MUMMY

Ingredients

  • 20 ml MONIN Falernum syrup
  • 20 ml lime juice
  • 40 ml starfruit juice
  • 15 ml Campari
  • 40 ml aged rum

Preparation

  • Prepare a glass by wrapping it with a bandage and filling it with ice
  • Combine ingredients in shaker
  • Discard the ice from the glass
  • Strain the drink into the bandage-wrapped highball and top with fresh ice
  • Garnish with dehydrated pineapple and serve