Mius

The menu holds twelve drinks. None carries more than six ingredients.

The Kobe-style highball arrives frozen — whiskey poured over no ice at all, topped with chilled Japanese soda. That's the register Mius works in: a Gin & Apple built on coconut, kaffir lime and green apple soda; a Shiso Sour; a savoury Tomatotini finished with dill and basil oil. Shelley Tai opened the room on 27 August 2025, her first bar under her own name after running the floor at Quinary in Central and building Nutmeg & Clove in Singapore. There's no host stand and no booking link — Mius takes walk-ins only, across four separate service counters built to keep pours moving without a queue at one till.

Mius debuted on Asia's 50 Best Bars 2026 at No. 36, one year after opening.

The list was announced in Macau on 28 July 2026 and Mius wasn't on it in 2025 — it didn't exist yet. A room open twelve months made the top 50 in Asia on its first eligible year. The same year carried the rest of the sweep: the Altos Bartenders' Bartender Award, SevenRooms Best Bar Design, Foodie Forks' Best New Bar and Readers' Choice, and Tatler's Best Design and Best New Bar. Read together, the list isn't about one great drink — it's the room, the service model and the bartending all landing in the same twelve months.

The room is built around a single 4.3-metre oak counter.

Minus Workshop, led by Kevin Yiu, cut the 1,400-square-foot space from what used to be a home goods store Tai used to visit on her way to Quinary shifts. The design runs rusty oak against silver steel and travertine, with leather blinds and blackout glazing keeping Gough Street's daylight out of the glasses. A Lee Broom Chant chandelier hangs over the island counter; there's no stage seating, no single showpiece station — four counters share the work evenly, which is the point. Tai has called the aim a neighbourhood bar anyone can walk into and understand in one look, not a themed set built to be photographed once.