Bar Mood Taipei

Nick Wu opened Bar Mood in September 2017 as a cosy living room — the bespoke furniture was made by his parents — with a bartop garden the team forages for garnishes. Taiwanese produce leads: bitter melon, soy milk, peanuts and oolong reworked through rotary distillation and low-temperature cooking. On Asia's 50 Best every year since 2019 (No.37 in 2024), with the Ketel One Sustainable Bar Award in 2022; sibling MEET by BAR MOOD pours at the Grand Hotel.