Write an article about The winning mocktail, Bandung Pandan Spritz, is inspired by the Malaysian favourite, sirap bandung. (Mixology Alliance pic)
PETALING JAYA: The Grand Finals of the Signature Mocktail Championship for Visit Malaysia 2026 wrapped up in style, marking a key milestone in the country’s lead-up to the tourism campaign.
After a series of regional heats and tough competition, Muhammad Nadzemi Norihan from Renaissance Kuala Lumpur Hotel & Convention Centre emerged as the winner of the champion held at Vivatel Hotel, Kuala Lumpur.
His winning mocktail “Bandung Pandan Spritz”, impressed the judges with its vibrant fusion of local flavours, beating over 30 others from hotels nationwide.
Eight finalists competed in the finale, each presenting original mocktails inspired by Malaysian culture, tourism icons, and native ingredients.
The 1st Runner-Up was Muhammad Raihan Rajuddin from M Resort Hotel with his mocktail “Madani 69”, while Hor Shu Yih from Grand Hyatt Kuala Lumpur took 2nd Runner-Up with her creation “Sunshine Ria”.
Muhammad Nadzemi Norihan from Renaissance Kuala Lumpur Hotel & Convention Centre, was crowned champion for his mocktail Bandung Pandan Spritz. (Mixology Alliance pic)
FMT Lifestyle caught up with 29-year-old Nadzemi a few days after his win. Still in disbelief, he described his win as surreal.
“I was really nervous because this was my first competition in my professional career,” he said. “I didn’t even expect to make it to the finals, because I knew the other participants were very talented and experienced. Until today, I’m still shocked that I won.”
He said his winning mocktail “Bandung Pandan Spritz” was inspired by a Malaysian favourite: sirap bandung. “There are so many versions of it – bandung cincau, bandung lychee, bandung soda – but I wanted to create a new version by clarifying it.”
He carefully selected the ingredients – rose, coconut lychee cordial, pandan soda, and lemon – not just for their flavours, but for what they represent.
“Each ingredient has its own character, but when combined, they create something unique. Just like Malaysia, made up of Malays, Chinese, Indians, Sikhs, Kadazans, Ibans, and many more. That’s what makes us special.”
Nadzemi also paired the drink with kuih lapis, a local cake loved by many.
“I didn’t use kuih lapis just because the flavour is similar to sirap bandung, but also because it symbolises the many layers of Malaysian society,” he said.
Nadzemi (centre) with Muhammad Raihan Rajuddin (left) and Hor Shu Yih, the first and second runners-up, respectively. (Mixology Alliance pic)
According to Pravindran Palakrishnan, Mixology Alliance of MFBEA (MAM), president, the competition pushed boundaries.
For example, in the semi-finals, participants were tasked with creating an edible garnish and food pairing that reflected how Malaysians enjoy a drink with a bite. For the grand finals, the challenge intensified.
“They had to introduce a finishing touch, or the ‘essence’ of the drink, through mist, smoke, or torching, to create a complete sensory experience,” Pravindran said. Nadzemi’s mocktail was finished with torched pandan.
Judges consisted of top Malaysian mixologists and award-winning bartenders, who evaluated the drinks based not only on taste but also presentation, technical skill, hygiene, guest interaction, and narrative.
“The pressure was real – it was a live audience and an on-stage presentation. Every finalist brought their A-game, but Nadzemi’s concept and execution truly stood out,” Pravindran said.
“The flavour was rooted in tradition but elevated using modern techniques like clarification and carbonation. A tricky balance done beautifully,” he added.
Malaysian mixology is making its way onto the world map, driven by fresh ideas and cultural pride. (Andrea Edmonds @ FMT Lifestyle)
Pravindran revealed that they are currently working on standardising the recipe so it can be replicated across hotels nationwide, an initiative endorsed by Tourism Malaysia.
He also shared that there are plans to explore bottling the drink for wider distribution, with hopes that Malaysians could get a taste of it by the end of this year or early next year.
Looking ahead, MAM has even more in store.
“We’re planning international masterclasses with beverage experts, and we’re aiming to become a recognised member of the International Bartenders Association (IBA),” he said.
“We’re also focused on nurturing young talent, especially from underprivileged backgrounds,” he added.
For Pravindran, successfully pulling off the competition was a personal dream come true.
“I’ve always wanted to give back to the industry that shaped me. Seeing local talents rise and deliver world-class hospitality makes me proud. This wasn’t just a contest, it was a statement that Malaysia has flavour, identity, and creativity to offer the world.”
The competition was organised by the Malaysian Association of Hotels (MAH) and MAM, with support from Tourism Malaysia.
Follow the Mixology Alliance of MFBEA on Instagram.
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The winning mocktail, Bandung Pandan Spritz, is inspired by the Malaysian favourite, sirap bandung. (Mixology Alliance pic)
PETALING JAYA: The Grand Finals of the Signature Mocktail Championship for Visit Malaysia 2026 wrapped up in style, marking a key milestone in the country’s lead-up to the tourism campaign.
After a series of regional heats and tough competition, Muhammad Nadzemi Norihan from Renaissance Kuala Lumpur Hotel & Convention Centre emerged as the winner of the champion held at Vivatel Hotel, Kuala Lumpur.
His winning mocktail “Bandung Pandan Spritz”, impressed the judges with its vibrant fusion of local flavours, beating over 30 others from hotels nationwide.
Eight finalists competed in the finale, each presenting original mocktails inspired by Malaysian culture, tourism icons, and native ingredients.
The 1st Runner-Up was Muhammad Raihan Rajuddin from M Resort Hotel with his mocktail “Madani 69”, while Hor Shu Yih from Grand Hyatt Kuala Lumpur took 2nd Runner-Up with her creation “Sunshine Ria”.
Muhammad Nadzemi Norihan from Renaissance Kuala Lumpur Hotel & Convention Centre, was crowned champion for his mocktail Bandung Pandan Spritz. (Mixology Alliance pic)
FMT Lifestyle caught up with 29-year-old Nadzemi a few days after his win. Still in disbelief, he described his win as surreal.
“I was really nervous because this was my first competition in my professional career,” he said. “I didn’t even expect to make it to the finals, because I knew the other participants were very talented and experienced. Until today, I’m still shocked that I won.”
He said his winning mocktail “Bandung Pandan Spritz” was inspired by a Malaysian favourite: sirap bandung. “There are so many versions of it – bandung cincau, bandung lychee, bandung soda – but I wanted to create a new version by clarifying it.”
He carefully selected the ingredients – rose, coconut lychee cordial, pandan soda, and lemon – not just for their flavours, but for what they represent.
“Each ingredient has its own character, but when combined, they create something unique. Just like Malaysia, made up of Malays, Chinese, Indians, Sikhs, Kadazans, Ibans, and many more. That’s what makes us special.”
Nadzemi also paired the drink with kuih lapis, a local cake loved by many.
“I didn’t use kuih lapis just because the flavour is similar to sirap bandung, but also because it symbolises the many layers of Malaysian society,” he said.
Nadzemi (centre) with Muhammad Raihan Rajuddin (left) and Hor Shu Yih, the first and second runners-up, respectively. (Mixology Alliance pic)
According to Pravindran Palakrishnan, Mixology Alliance of MFBEA (MAM), president, the competition pushed boundaries.
For example, in the semi-finals, participants were tasked with creating an edible garnish and food pairing that reflected how Malaysians enjoy a drink with a bite. For the grand finals, the challenge intensified.
“They had to introduce a finishing touch, or the ‘essence’ of the drink, through mist, smoke, or torching, to create a complete sensory experience,” Pravindran said. Nadzemi’s mocktail was finished with torched pandan.
Judges consisted of top Malaysian mixologists and award-winning bartenders, who evaluated the drinks based not only on taste but also presentation, technical skill, hygiene, guest interaction, and narrative.
“The pressure was real – it was a live audience and an on-stage presentation. Every finalist brought their A-game, but Nadzemi’s concept and execution truly stood out,” Pravindran said.
“The flavour was rooted in tradition but elevated using modern techniques like clarification and carbonation. A tricky balance done beautifully,” he added.
Malaysian mixology is making its way onto the world map, driven by fresh ideas and cultural pride. (Andrea Edmonds @ FMT Lifestyle)
Pravindran revealed that they are currently working on standardising the recipe so it can be replicated across hotels nationwide, an initiative endorsed by Tourism Malaysia.
He also shared that there are plans to explore bottling the drink for wider distribution, with hopes that Malaysians could get a taste of it by the end of this year or early next year.
Looking ahead, MAM has even more in store.
“We’re planning international masterclasses with beverage experts, and we’re aiming to become a recognised member of the International Bartenders Association (IBA),” he said.
“We’re also focused on nurturing young talent, especially from underprivileged backgrounds,” he added.
For Pravindran, successfully pulling off the competition was a personal dream come true.
“I’ve always wanted to give back to the industry that shaped me. Seeing local talents rise and deliver world-class hospitality makes me proud. This wasn’t just a contest, it was a statement that Malaysia has flavour, identity, and creativity to offer the world.”
The competition was organised by the Malaysian Association of Hotels (MAH) and MAM, with support from Tourism Malaysia.
Follow the Mixology Alliance of MFBEA on Instagram.
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