Bar Mu hasn't been around for a long time, but it's already one of the most popular and well-known bars in Chengdu. Bar Mu's popularity in Chengdu is inseparable from founder and chief bartender Nico Wang Feiran. Nico used to work at Star Bar Ginza, a world-class bar in Tokyo, Japan, and after returning to China, he has a considerable reputation in Chengdu's beverage industry with his professional bartending skills, which has made Bar mu a new gathering place for Chengdu's experienced drinkers.
Tucked away in a courtyard house in an alley, Bar mu has a quaint and elegant atmosphere, which is very different from the "noisy bar" of nearby Lan Kwai Fong. Bar mu's green brick and green tiled façade has no door signs, which is typical of the "Speak Easy" style. Speak Easy originated in the United States in the 20s of the last century. After the authorities issued a ban on alcohol, bars operated without a license to avoid supervision, and in order to evade supervision, they would set up hidden traps at the door, and only regular customers who knew the mystery could enter. Some modern bars that focus on retro style have made this kind of decoration or mechanism their own characteristics. Speak Easy style bars are very common in bars abroad, as well as in Shanghai and Beijing, and it is also a new trend in bar design in Chengdu.
In general, you need to make a reservation in advance to get to Bar mu, and the staff will inform you of the specific address and bring you into the door. Inside the door is a courtyard-style bar, with a tree standing in the middle of the courtyard and its roots surrounded by four stone lions. The glass window at the back reflects the bartender wiping his glass and the drinkers mingling with each other. The boxy courtyard, separated by several booths, is filled with the smell of sandalwood. Instead of partition walls, the interior design uses moldings and light and shadow effects to divide the different areas into different areas, which avoids visual cramping and ensures privacy.
In terms of drinks, Bar mu focuses on classic cocktails with a few lighter sparkling wines, and customers who are undecided can also ask the bartenders to create on the spot according to your tastes. The signature of the store is Nico's hand-blended Dry Mantini, which is also Nico's personal favorite. As a classic cocktail, Martini emphasizes the ratio of gin and vermouth, which can range from 1:1 to 6:1. If you use sweet sweetness, it is called sweet martini; If you use dry métic, it is a dry martini. The quality of the gin, vermouth, bitters and even the ice cubes all have a big impact on the quality of Martini, so those who really know the glass will only order it in a professional cocktail bar. Bar mu, on the other hand, is a stunning result, with hand-chiseled ice cubes that hold down the wine, and the even bitterness and sweetness of the gin bring out the botanical aromas of dry Sweets, with a long finish.
Like the clear Martini, the Manhattan is one of the classic cocktails. This cocktail of whiskey, vermouth and sweet muscs is full-bodied and fruity. The Manhattan in the store is intense and full-bodied, and the aroma is very pleasant. For those with a lighter taste, we recommend trying the Side Car. Side Car, which is based on brandy and topped with lemon juice and orange liqueur, has a light body and a refreshing lemon aroma, making it a great aperitif.
Bar mu doesn't have too many whiskeys, but they are all carefully selected, including classics such as the Highlands and Lowlands, Islay, American Bourbon, etc., and those who like peated single malt whisky should be able to find a favorite wine here.
The service of the store is quite meticulous, there is a special person at the door to receive the seat, after taking the seat, equipped with hot towels, wooden wine list, and there is a rattle on the table to notify the waiter to answer. The bartender's professional and patient attitude makes it easy for even first-time cocktail guests to order their own specialty. The only drawback may be that the surging flow of customers has led to a slow production speed, but for the guests who come here, a good production is undoubtedly worth the wait.
