Nestled in a quiet alley off Dunhua South Road, Bar Mood (ć§æČ) opened its doors in September 2017 and has since become a celebrated gem in Taipeiâs cocktail scene. Created by mixologist Nick Wu, this bar transports guests from the businesslike street-level into a dim, intimate realmâthink sliding doors, rich wooden tones, and custom furniture crafted by Wuâs 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 botanicalsâoften foragedâthat 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 milkâsometimes sourced from Wuâs own familyâcrafted using techniques like rotary distillation and low-temperature cooking to elevate each drink. Bar Mood has repeatedly landed on Asiaâs 50 Best Bars list (2019â2021), clinched the Asiaâs 50 Best Sustainable Bar Award in 2022, and rose to No.âŻ37 in 2024. Itâs known not just for taste but for artistryâguests often rave about signature concoctions like âSweet Osmanthus Blossomâ and âChrysanthemum Whisky,â and occasionally enjoy off-menu surprises like a seaweed-infused Ramos Gin Fizz. Reviewers frequently highlight the âexquisitely craftedâ drinks, cozy atmosphere, and attentive service, making it ideal for date nights or discerning cocktail seekers.
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