Hidden in Wynn Palace, Wing Lei Bar is a 22-seat gem where veteran mixologist Mark Lloyd serves inventive nostalgic cocktails.

The Head Mixologist of Wing Lei Bar, Mark Lloyd in action.

Macau’s opulent and lavish Wynn Palace hotel houses a quiet recluse in its south wing: the Wing Lei cocktail bar. This cozy enclave was recently relaunched and fashioned as the inside of an ornate jewelry box in emerald green with champagne gold trimmings. The bar’s size contrasts with the expanse of the hotel, seating only 22 guests at a time. It’s quiet, unhurried and highly intentional.

“That’s how a bar should be,” says the Scottish-born head mixologist Mark Lloyd. “We want you to feel like you’re not in the hotel; but somewhere special.”

At Wing Lei, Lloyd has designed a concise and deliberate menu of 12 cocktails, divided into four broad sections of classics, sours, a selection of modern martinis and innovative spirit-forward concoctions. He pivots his creations in classics but delivers them with Lloyd’s signature textured twist.

The multi-award winning bar benefits from his 26 years of mixology experience gained across Bangkok, Hong Kong and Shanghai, including his stint at renowned bar chain, J. Borowski and a drinks consultancy company, where he delivered cocktails for 600 outlets across Asia. In time, it felt too impersonal, he says, which inspired his move to Wing Lei. “I wanted to see the fruits of my labor,” he says as he shakes his riff on the classic Gimlet.

An industrial chemist by education, his approach to mixology is underpinned by authenticity, a deep knowledge of flavor science and natural proclivities, which see him reject white sugars and all laboratory equipment like rotovaps and centrifuges.

Away Colors, the signature banana cocktail at Wing Lei Bar.

The ultimate Llyod signature is the banana drink, Away Colour. “Everyone knows me for banana in my drinks,” he says. “Bananas are nostalgic, versatile and universally loved, but a challenge to balance in a cocktail”. Not for him, it seems, as he creates a fragrant potion by infusing roasted dehydrated banana peels with rum, Fernet Branca, banana liqueur and topped off with a banana foam, reminiscent of banana blossoms.

The newly relaunched bar is a must-visit fixture on the burgeoning Macau cocktail scene. And with a full roster of guest shifts lined up for 2025, it is the place to be. As Lloyd puts it: “Gotta keep it fresh, gotta keep it current.”

Discover Wing Lei: The Intimate Cocktail Bar Inside Macau’s Wynn Palace

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