Other local producers they work regularly with include Malaysian single origin chocolate producers Chocolate Concierge, an Shah Alam-based fig producers Mutiara Figs Garden.
Trigona was also the first Malaysian bar to adopt the revolutionary ecoSPIRITS technology, which aims to reinvent spirits packaging in a way that helps sustainability and reduce the use of glass bottles to package spirits.
Among other sustainable efforts the bar practises include minimising waste by using as many parts of each ingredient as possible, as well as reducing the use of plastics by not using straws and buying ingredients in bulk to reduce plastic packaging.
With the movement control order forcing the bar to close right now, Bar Trigona will be launching a takeaway menu for their cocktails, and also make products from the local farm products they work with available for online deliveries.
"The new menu at Bar Trigona will focus on food wastage and revolve around the "Life Cycle Of Fruit". One third of of every fruit goes into the garbage bin without being consumed, so we would like to educate people about how can you use the fruit in different ways to reduce the waste and make most of it," he said.
Bar Trigona was one of three Malaysian bars listed in last year's Asia's 50 Best Bars 2019, alongside Coley and JungleBird. This year’s Asia’s 50 Best Bars list will be announced via a virtual countdown on May 14.