Mixologists on the rise: Kelvin Lee of Crime Cocktail Bar

Duck fat-infused vodka it left a slick sensation on the tip of my tongue and slowed my mind to a sticky halt. Creamy, cloudy and frankly, rather underwhelming in terms of taste, the drink was easy to knock back you could call it ‘duck soup,’ even.

A little later and a little too late, the high hit me on my Sunday night joyride. Of all images to transpire in my imagination, it was this: a mallard waddling into water contaminated with a rainbow sheen.

What’s a good night out without some sort of tale to tell, ey?



My interview with Kelvin appears in Time Out Malaysia’s Ultimate Guide to Eating & Drinking 2017. Pick up a copy from your nearest bookstore or order it online.


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