The Regional Finals for Hennessy MyWay 2026 recently took place at The St. Regis Kuala Lumpur’s Astor Bar with The Nest Cocktail Bar’s Ong Qin Yen winning the Malaysia leg and Hengie Arboleda of The Philippines winning the Philippines & Vietnam category. Six finalists took to the bar to showcase their respective cocktails featuring Hennessy VSOP while spotlighting their very own approaches to sustainability.
For the uninitiated, Hennessy MyWay is a mixology competition that encourages bartenders to not only be creative with their cognac cocktails but also to be sustainable in the process. Participants are challenged to be source items locally and to look into ways to repurpose ingredients. National champions will then head to France to represent their nations in the Global Finals. Last year, Oh Chong Hau of The Nest Cocktail Bar was crowned the Malaysia champion — and thus, making the Penang-based bar the home to not one but two Hennessy MyWay winners.
For this year’s competition, Ong Qin Yen presented ‘Tang In Silk’ — anchored by her technique of making rich syrup out of underused salmon parts. The cocktail comprises Hennessy V.S.O.P, fish broth syrup, passion fruit, Sichuan peppercorn oil and peanut cheese foam. To finish things on a high, Ong paired her concoction with a homemade salmon jerky canapé.
We had an opportunity to speak to Ong after her victory about being the Hennessy MyWay Malaysia champion for 2026, her plans for the Global Finals and more.
Q&A:
How did you prepare for the Hennessy MyWay 2026 Finals? What was your approach to the competition?
Preparing for the Hennessy MyWay 2026 Finals was not just about creating a good cocktail. It was also about highlighting the important message of “Sustainability”. Sustainability can be interpreted in many different ways. My interpretation focuses on turning something that is usually discarded into something meaningful. I started by finding by-products of raw ingredients from neighbourhood restaurants and bringing that together with Hennessy in a way that felt natural. I repeatedly tested the balance and interaction between Hennessy VSOP, fish broth syrup, passion fruit, Sichuan peppercorn oil and peanut cheese foam.
My approach to the competition was to keep refining rather than overcomplicating. I practised the presentation and timing and made sure every element on the table had a reason to be there. My goal wasn’t simply to make the most complicated cocktail, I wanted the judges to taste a drink with a clear story, a strong connection to Hennessy, a full circle approach to sustainability and a sense of where I come from.
Tell us the inspiration behind your winning cocktail. Why do you think it stood out to the judges?
My very first inspiration behind my winning cocktail came from my desire to connect where I come from with where I am today as a bartender. I wanted to take a familiar flavour from my own culinary background and reinterpret it through modern mixology and Hennessy. This is how ‘Tang in Silk’ was born, with the inspiration of one of my favourite dishes, ‘Sour Fish Soup’.
I think what made it stand out was my willingness to take risks with bold flavours that most people wouldn’t normally associate with a cocktail, especially fish — and make them work naturally. I’ve studied every ingredient and the science behind each technique, which allowed me to control how prominent each flavour was.
Fish can easily overpower a cocktail, but when handled properly, it can completely elevate the drinking experience. Beyond the cocktail itself, I believe the judges recognised my technical ability, confidence and creativity and trusted me to represent Malaysia on the global stage.
This year’s Malaysia Finals was even more special because the finalists are all female mixologists. In your opinion, why is this important especially in the bartending landscape?
This is especially meaningful because it shows that bartending is becoming a more inclusive industry. Thinking back on my past experience working in the kitchen, I was the only woman there. I know there can be physical differences between men and women, but with the right techniques, leverage and experience, women can absolutely handle what people might consider “heavy” or “tough” work. Eventually, I became one of the leads in the kitchen.
Beyond physical strength, I believe women can also bring strong leadership, competitiveness, creativity and resilience to this industry.
So when it was announced that all the finalists this year were female mixologists, I was genuinely very happy. They earned their places through their hard work, dedication and passion. Seeing women being recognised for the talent and effort they have put into their craft reminds us that talent, creativity and dedication are not determined by gender.
How do you plan to prepare for the Global Finals in France?
I know the Global Finals will be a completely different level, so I want to prepare myself not only as a bartender, but also as a representative of Hennessy and Malaysia. I will continue refining my technique, flavour balance, presentation and ritual serve. From a representative mindset, I also want to deepen my understanding of Hennessy’s heritage, craftsmanship and what the brand stands for.
I want to explore ingredients more deeply and find ways to translate their flavours and identity into my creation. At the same time, I want to make sure that Hennessy remains at the heart of the creation. Most importantly, I want to stay curious and open-minded. Being at the Global Finals is also an opportunity to meet bartenders from around the world, exchange ideas and experiences, and bring that inspiration back to Malaysia
(All photos by Hennessy)
Note : The information in this article is accurate as of the date of publication.
