Announcing Asia's 50 Best Bars Sustainability Award Winner: Bar Us

Based in Sukhumvit in the heart of Bangkok, the Drinking Room at Bar Us specialises in “liquid cuisine”, with a multi-course cocktail menu guiding customers from refreshing, lively Starters through savoury, ingredient-led Mains to clean, aromatic Afters; a selection of All-Night options sits alongside this, offering specialised twists on classic pours. The team takes inspiration from a wealth of Thai ingredients, building a sense of place within the bar’s dark interior. 

Our CEO, Juliane Caillouette Noble, said of the win, “Well done to Bar Us! Our team especially loved their localised approach to sourcing, with everything from seasonal fresh fruit to coasters and staff uniforms coming from family-run Thai farms, regional producers and traditional craftspeople. Ingredients are thoughtfully prepared in ways that use every bit, transforming surplus produce and by-products into syrups, cordials, ferments and garnishes — creating a truly unique drinks offering as well as a strong sense of place that is echoed in the minimalistic, nature-inspired design of the 'drinking room' itself.” 

Read on to learn why Bar Us won the Sustainable Bar Award at Asia's 50 Best Bars 2026.

Responsible sourcing at Bar Us 

Menus at Bar Us maintain a focus on Thai flavours and lesser-known ingredients, approaching cocktail-making with the same fervour as a provenance-driven food menu. Even the sleek, minimalistic décor of the bar itself reflects its home in understated ways. Patches of soft, ambient lighting within the dark, dramatic interior reveal jars of dried herbs, spices and aromatics lined up against the walls — a “herb library” that puts nature front and centre. 

Much of their produce is sourced from a small family-run farm in the nearby province of Nakhon Ratchasima, in operation for over 36 years. The team has visited the farm directly and maintains a close relationship with the growers; avoiding the use of synthetic pesticides wherever possible, they supply the bar with a variety of fresh, seasonal produce, including bananas, lychees, rambutans, avocados, chillies, mulberries, mangoes, jackfruit and durians. Bar Us uses different techniques to make the most of every ingredient, reducing food waste through clever menu design, and the team shares recipes on social media to further promote the use of Thai ingredients.

Social sustainability at Bar Us 

Bar Us works in collaboration with Thai craftspeople, adding to its tangible sense of place while also supporting the local economy. Unisex uniforms come from a Thai designer, Longgoy, using breathable cotton fabrics and natural dyes. The bar’s coasters have been handcrafted from woven sedge grass (a traditional Thai craft that is durable, water-resistant and reusable), supporting heritage craftsmanship and maintaining Indigenous knowledge.  

The bar also provides opportunities for employees to work guest shifts at other bars, allowing their team to learn from other workplaces and experience different hospitality cultures.  

How Bar Us addresses environmental impact 

The bar avoids the use of gas and intentionally uses low, ambient lighting to create the desired atmosphere while reducing electricity consumption. Clever practices like replacing ice with frozen fruit help to minimise water use.

The team prioritises whole-ingredient utilisation, transforming surplus produce and by-products into syrups, cordials, ferments and garnishes to reduce waste and create unique flavour profiles. One example is the Thai Tea Punch, a milk punch in which the leftover milk curds from the clarification process are dehydrated into a powder to extend their shelf life. This powder is then blended with white chocolate to create a house-made fudge, served alongside the cocktail. Another is the Banana Daiquiri: ripe bananas are used to create a naturally sweet and aromatic component as a juice for dilution. The peels are transformed into a banana syrup, part of the fruit is distilled for aroma, and the remaining banana is turned into a Thai banana cake to be served alongside with the drink. 

This attention to waste reduction filters into non-food items, too. The bar sources reusable garnish picks, glassware, bar equipment and refill bottles for production ingredients. Plastic straws have been swapped for sugarcane straws. Each straw is cut in two, reducing waste even further. 

Interested in how your own sustainability work measures up? Take our free, five-minute Food For Thought quiz to find out, or get in touch to learn how The SRA can support your progress.   

Read more about Bar Us on their website. You can learn more about our work with 50 Best here.       

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All photos from the Bar Us Instagram page.