Every great cocktail tells a story of flavour, vision, and the hands that crafted it. And at this year’s Hennessy MyWay Malaysia, that story belonged to Oh Chong Hau from The Nest Cocktail Bar, Penang, who was crowned the National Champion after an unforgettable showcase of artistry, passion and bold imagination.
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More than just a competition, Hennessy MyWay is a global platform where bartenders are invited to express their identity through one-of-a-kind cocktail creations — their way. As the world’s leading cognac, Hennessy continues to shape the cocktail culture, offering a platform that empowers emerging talents to discover and push the boundaries of what’s possible with Hennessy cognac. For those in the industry, it’s an invitation to fall in love with Hennessy as a truly versatile spirit, one that can elevate a classic, reinvent a local favourite, or inspire something entirely new.
In Malaysia, this year’s edition brought together 12 talented semi-finalists from across the country, each bringing their own story, palate, and flair. From nostalgic tributes to hometown flavours, to inventive techniques that pushed the edges of mixology, every cocktail was a reflection of their personal expression. These stories were brought to life under the mentorship of a panel of mixology experts, including globally renowned mixologist, Jordan Bushell, alongside celebrated local experts, Amanda Wan and Arsenio Mariano Jr., who guided the bartenders to hone not only their techniques, but also their voice as mixologists, refining the “why” behind their drinks.
What set these creations apart wasn’t just their presentation or balance, it was their story. Every element in the glass was intentional, built on layers of experience, culture, and perspective. And in every glass, Hennessy was the hero, a timeless spirit reimagined in new, boundary-pushing ways.
Laura Drozdowski Lot, Moët Hennessy’s Marketing Director for Malaysia and Singapore expressed, “Hennessy MyWay is more than just a cocktail competition, it’s a platform to fuel creativity, spark passion, and elevate Malaysia’s cocktail culture. This year’s Malaysian finalists didn’t just show talent; they brought perspective, craft, and heart. We’re proud to spotlight these mixologists, bold creators who show that Malaysia, and Hennessy, are made for more.”
Julien Pepin Lehalleur, Hennessy Global’s Brand Education Director added, “Malaysia is the first stop of the Hennessy MyWay journey this year, and what a way to begin. From the very beginning, the Hennessy MyWay Challenge has been about celebrating bartenders around the world who are redefining the boundaries of creativity, and Malaysia has truly raised the bar. The talent here is bold, imaginative, technically sharp, and deeply connected to their ingredients and culture. Malaysia is no longer an underrated player in the region; it’s a rising force. This is the kind of talent the global scene needs to watch out for.”
Following a competitive judging round by Angel Ji, co-founder of Triptyk, Jon Lee, founder of Penrose KL and Lavantha, and Michael Cheang, drink writer of TipsyTurvy, six finalists advanced to the finale at Kuala Lumpur Cocktail Week (KLCW), Malaysia’s leading mixology festival, which returned for its second edition this year with some of the region’s top bars and talents.
At the finals, Oh Chong Hau from The Nest Cocktail Bar, Penang, unveiled his winning cocktail creation, “The Golden Fondue”, in front of a distinguished panel of judges: Julien Pepin Lehalleur, Hennessy Global Brand Education Director, Laura Drozdowski Lot, Moët Hennessy Marketing Director for Malaysia and Singapore, Chong Wai Keng, Moët Hennessy Diageo Malaysia Brand Ambassador, Katelyn Tan, Editor for Tatler Dining Malaysia and Indonesia, Peter Chua, owner of Night Hawk Singapore, and Rachel Tann, Academy Chair for The World’s 50 Best Bars, overseeing Southeast Asia and Korea.
Built around the rich and balanced character of Hennessy V.S.O.P, Oh Chong Hau’s winning cocktail layers apple juice, gula kabung, and pandan leaf to bring out the cognac’s natural depth and complexity. Topped with a creamy pumpkin cheese foam and accented by aged yolk for an umami lift — a nod to bold, unapologetic creativity. The cocktail was served alongside a crispy duck skin bite, offering a multi-sensory experience that paired rich flavours with unexpected textures. Visually striking and thoughtfully composed, the presentation elevated the storytelling behind the creation, capturing both the judges’ imagination and palate. Through his cocktail, Oh demonstrated how technical precision and personal narrative can co-exist in a single glass — and how in the right hands, Hennessy becomes more than a spirit; it becomes a storyteller.
With this victory, Oh Chong Hau will proudly represent Malaysia at the global stage, joining 17 other bartenders from around the world at the Hennessy MyWay Global Finals at Cognac, France, bringing Malaysian creativity, soul and skill to the international spotlight.
Follow the exciting journey of Oh Chong Hau on the Hennessy Malaysia Facebook page and discover how bartenders in Malaysia are redefining what it means to create – their way.