Nestled in a quiet alley off Dunhua South Road, Bar Mood (吧沐) opened its doors in September 2017 and has since become a celebrated gem in Taipei’s cocktail scene. Created by mixologist Nick Wu, this bar transports guests from the businesslike street-level into a dim, intimate realm—think sliding doors, rich wooden tones, and custom furniture crafted by Wu’s parents, who have mastered their trade for over 50 years. Inside, the bar is sensorially rich: a living bartop garden teeming with native Taiwanese flowers, herbs, and botanicals—often foraged—that infuse their cocktails with a distinct local essence. The menu juxtaposes Western classics with Eastern nuances, featuring ingredients like oolong tea, bitter melon, peanuts, and soy milk—sometimes sourced from Wu’s own family—crafted using techniques like rotary distillation and low-temperature cooking to elevate each drink. Bar Mood has repeatedly landed on Asia’s 50 Best Bars list (2019–2021), clinched the Asia’s 50 Best Sustainable Bar Award in 2022, and rose to No. 37 in 2024. It’s known not just for taste but for artistry—guests often rave about signature concoctions like “Sweet Osmanthus Blossom” and “Chrysanthemum Whisky,” and occasionally enjoy off-menu surprises like a seaweed-infused Ramos Gin Fizz. Reviewers frequently highlight the “exquisitely crafted” drinks, cozy atmosphere, and attentive service, making it ideal for date nights or discerning cocktail seekers.
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