Once you find the watering hole’s dark wood front doors, you will be welcomed into an intimate space, dimly lit to encourage unwinding after a long day exploring Melaka’s many streets and alleyways (All photos: Genie Leong)
Bon vivants who frequent Melaka over long weekends are probably familiar with Budi Bar, a speakeasy inspired by the celebratory camaraderie that characterised the state’s bygone Dondang Sayang clubs. They might not know, though, of sister establishment PN°6, which opened late last year. Here, the same tried-and-true concept of locally sourced ingredients and warm hospitality is refined through a partnership with Liu Men Hotel, one of the city’s most acclaimed accommodations, to create a stylish yet distinctly Melakan experience.
The bar’s name stands for Pintu Nombor 6, referring to the six base spirits that serve as key pillars while offering connoisseurs a preview of what is on the menu. Pillar 1 is whisky — be it bourbon, rye or Scotch — while Pillar 2 is rum, featured in drinks like crowd-favourite piña colada. Agave spirits, from tequila to Tobala mezcal, make up the third pillar while the next references vodka, of which PN°6 carries potato, wheat and even rice-based varieties. Brandy (including cognac and Calvados) is the penultimate pillar, and the final one is, of course, gin.
When searching for the door, take note that the bar is not located within Liu Men itself but, rather, a few steps from the hotel’s main entrance, eliminating any need to sheepishly ask the front desk for directions (rejoice, the socially awkward among us!). Once you find the watering hole’s dark wood front doors, you will be welcomed into an intimate space, dimly lit to encourage unwinding after a long day exploring Melaka’s many streets and alleyways. The humble bar, with a backdrop of geometric shelves stacked with jewel-toned bottles of liquid courage beckoning like gems in a treasure chest, greets you.
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Couples and small parties looking for a more privacy to enjoy their tipple with a side of juicy conversation should sit in the alcove to the left, which is sumptuously adorned with little cushions featuring botanical prints, rattan-backed armchairs and an abundance of mirrors lining the pink walls, all basking in warm lighting from whimsical flower-shaped ceiling lights. However, if you and your companions are in a chatty mood, park yourselves at the bar — the bartenders are more than happy to strike up a conversation and even share tips, tricks and must-do activities in Melaka.
Once you decide where to plonk yourself, then comes the tough part: deciding what to order. While you can never go wrong with one of the classics, which are the primary focus here, we recommend getting started with one or both of the Budi Buddies Specials to get a real taste of PN°6’s vibe and reinvigorate the drowsy post-dinner mind. Served in a fluted coupe glass garnished with an adorable butterfly clip and edible flower, Nona is a mix of gin, elderflower liqueur, jasmine, Earl Grey and lemon. The latter two components are the most apparent upon first sampling, while the floral and tea aspects give the drink a slight earthiness. There is an astringency to it, the type that makes you suck your teeth after a few sips. If an unsweetened iced tea with a citrusy edge sounds like the ultimate summer day thirst quencher to you, this makes the perfect kick-start to your nightcap.
Should your palate be biased towards dessert-like profiles, though, then Pandan will be much more up your alley. If you choose bar seating, this one will introduce itself before it even makes its way to you, as a fresh strip of the namesake leaf, lightly torched and then wrapped like a shawl around a large ice cube, is used to perfume a rocks glass. A concoction of whiskey, rum, macadamia orgeat and half and half is then poured over. This bestseller, which was in Budi’s original menu, is milky and evokes images of sticky kuih. There is little to no floweriness from the orgeat as the one used here is made in-house, demonstrating PN°6’s attention to detail.
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Once you have had your fill of the specials, bring the night to a close with some of the other traditional libations. Two standouts are the Paloma and Jungle Bird. The first blends two tequilas — Volcan Blanco and 1800 Reposado — with grapefruit, lime and agave nectar, topped off with bubbles. A simple slice of dehydrated grapefruit and a super fine salt and powdered citrus half rim decorate the glass. The second, meanwhile, is arguably one of the most balanced potions on the menu. Boasting a jammy orange hue from Campari, it arrives with a torched pandan leaf as well as lime and pineapple garnishes, providing a smokey, almost leathery scent to tease and complement the tropical notes of the rum-based mix beneath, making it the perfect well-rounded finale. Currently, the bar also revives every week two classics not already on the menu, exemplifying the proverb, “if it ain’t broke, don’t fix it”.
Depending on when you drop by, and whether you have done your due diligence the true Budi way and built camaraderie with the bartenders, you just might get a sneak peek at any unique projects they are cooking up. If you are extra lucky, you could even get to sample these works in progress.
During our visit, they were experimenting with a strawberry matcha flavoured number for a guest shift in Singapore that had already passed at the time of writing. Dubbed “Berry Zen”, it comprised a clarified, light pink base topped with thick matcha foam. Its fruit-forward nature combined with creamy mouthfeel was almost reminiscent of berry yoghurt and surely one of the more interesting beverages savoured that night. As it all comes down to luck and timing, there are no promises there will be anything off-menu when you go. Still, it rarely hurts to ask.
Liu Men Hotel Melaka, 46-56, Jalan Tokong, Kampung Dua. Mon and Thurs, 5pm-12:15am; Fri, 5pm-1:15am; Sat, 4pm-1:15am; Sun, 4pm-12:15am. For reservations, call 017 718 8269.
This article first appeared on June 2, 2025 in The Edge Malaysia.
