The World of Liquid Chronicles.
Ash is born of flame; as such, rākh, meaning ash in Urdu and Hindi, is the complementary counterpart of Jwala. Behind each liquid concoction lies a story, waiting to unfold in the sleek and considered interiors which showcases the culinary side of curated beverages.
Play meets passion.
Being the first culinary bar in Asia, finessed play meets fiery passion in rākh’s dedicated R&D laboratory set in the bar, producing masterful blends with a tantalising curation of flavours. Sustainability is the distillation of rākh’s ethos: to reduce, to reuse, and as a last resort — to recycle. Conscious of minimal edible garnishes and utilising kitchen scraps for fermentation and distillation paired with a strict stand of no straws or garbage bags underpin some of rākh’s efforts to operate with a gentler footprint.
Delectable concoctions with an experimental edge.
Storytelling through liquids is the essence of the passionate play at rākh. Unafraid to experiment with unique ingredients and repurposing kitchen scraps,
rākh revisits familiar ingredients with fresh perspectives, presenting a considered culinary edge with masterful mixology.
An Unconventional Cocktail Journey
Rakh cocktail program blends the boundaries between food and drink, showcasing expertise in creating innovative drinks with progressive culinary techniques and captivating presentation skills.
Since the launch of Rakh & Jwala, It has been a game-changer in Malaysia's cocktail scene, creating drinks that incorporate a blend of unique spices and flavors from Southeast Asia. His signature style showcases tipples that challenge the traditional definition of a drink, surprising patrons with core ingredients presented in a non-conventional and unexpected manner.
Since the launch of Rakh & Jwala, It has been a game-changer in Malaysia's cocktail scene, creating drinks that incorporate a blend of unique spices and flavors from Southeast Asia. His signature style showcases tipples that challenge the traditional definition of a drink, surprising patrons with core ingredients presented in a non-conventional and unexpected manner.
The Rasam, Rakh's signature tipple, is a reinvention of the classic South Indian soup. A tangy, piquant spiced broth, the Rasam is made from a blend of tamarind, tomatoes, chili pepper, and cumin. At Rakh, the Rasam is reimagined as a cocktail, using house-made vodka infused with herbs and flavored with seven-day fermented tomato puree. Served with warm Rasam foam and a sprinkle of ground powder made from dehydrated Rasam leftovers, The Rasam is an innovative take on a traditional dish.
Rakh continues to draw inspiration from the rich and diverse flavors contributed by the Indian community, who have been settled in the Malaysian and Singaporean regions since the 10th century."
Rakh continues to draw inspiration from the rich and diverse flavors contributed by the Indian community, who have been settled in the Malaysian and Singaporean regions since the 10th century."
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Operational Hours - Tuesday to Thursday 5:00pm to 1:00am Friday to Sunday 6:00pm to 2:00am Closed on Mondays
Operational Hours - Tuesday to Thursday 5:00pm to 1:00am Friday to Sunday 6:00pm to 2:00am Closed on Mondays
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Location
E-1-01, Level 1, Block E, The Five, Kompleks Pejabat Damansara, Bukit Damansara, 50490 Kuala Lumpur, Malaysia.
Contact
+60 12 923 3249
info@rakhkl.com
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rākh is Asia’s first culinary bar, focused on bringing masterful experimental blends with tantilising flavours to the mixology scene.
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