Phnom Penh’s Cocktail Scene Goes Green: Sora’s Sustainable Win and the Rising Bar Culture

Phnom Penh’s skyline just got a little greener and a lot more sophisticated. Sora, the chic rooftop bar perched on the 37th floor of Rosewood Phnom Penh, was recently crowned the Ketel One Sustainable Bar Award winner at Asia’s 50 Best Bars 2025. As Cambodia’s first and only bar to make the prestigious list (landing at number 65 in the extended Asia’s 50 Best Bars ranking), Sora is setting a new standard for luxury hospitality with a conscience.

From its dramatic perch, Sora offers not just stellar skyline views and inventive programming, but also a thoughtful, eco-forward approach to mixology. Over 70 percent of its ingredients are sourced locally, thanks in part to its on-site hydroponic garden, while a sustainable purchasing policy ensures traceability for high-risk items such as coffee, eggs, and cacao. 

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At the heart of the ceremony-winning Sora Martini lies the bar’s house vermouth crafted from the Rosewood’s kitchen by-products, paired with whole oranges and heritage Kampot pepper to deliver an unforgettable, zero-waste sip.

Sora does not stop at ingredients. Its social sustainability is seen in partnerships with NGOs like Smiling Gecko, internships for emerging hospitality talent, and team workshops on waste reduction. This makes the bar as socially conscious as it is scenically stunning. Under incoming leadership with natively trained Nimol Leourng as Bar Manager and global storyteller Jonas Vittur as Director of Bars, Sora is crafting immersive cocktail journeys such as the Alchemy of Anime series, which pairs manga-inspired drinks with local flavors in playful, narrative-driven designs.

Sora’s Eco-Conscious Mixology

Sora’s eco ethos begins with its ingredients. Over 70 percent come from local sources, including the hotel’s own hydroponic garden. This “sky farm” on the ninth floor supplies most of Sora’s leafy greens and herbs and ensures ultra-fresh, pesticide-free produce. It also keeps supply chains short and waste minimal.

Their signature Sora Martini is a zero-waste marvel. It features vermouth crafted from Rosewood’s own kitchen by-products, whole orange (peel included), and heritage Kampot pepper. It’s a cocktail that tastes good and does good.

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Importantly, Sora has cut food waste dramatically, reducing up to 100 kilograms per day through portion control, staff training, and creative reuse, such as turning oyster shells into compost enrichment. Together with strong sourcing ethics and plastic reduction, these efforts won them acclaim at the Asia’s 50 Best Bars competition.

From Food Waste to Circular Practices

Sora is not alone in Rosewood’s sustainability journey. The hotel’s overall “Waste No Food” initiative has earned a three-star rating in The Sustainable Restaurant Association’s Food Made Good Standard, the first in Cambodia and within the Rosewood group to receive this distinction. It scored high across sourcing, social impact, and environmental efforts.

Under Impact and Sustainability Manager Seyha In, Rosewood Phnom Penh has introduced clear food waste policies with measurable results. The hotel aims for at least 70 percent waste diversion each month. Strategies include seasonal menu planning, portion control, staff training in waste reduction, and repurposing organic waste into compost or farm feed. Their culinary team even offers a 100 percent zero-waste menu.

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In practical terms, the hotel saw an average 90 percent waste diversion in 2024. It sent 37.7 tons of organic waste to composting and donated 18 tons as food waste to the Coconut School.

Beyond food, Rosewood has kept sustainability front and center. In 2024 they repurposed 55.7 tons of glass into building materials for the Coconut School. River cleanups, mangrove planting in Koh Kong, and educational Waste Impact Tours are part of ongoing environmental and community efforts.

Why It Matters for Phnom Penh

Sora’s award and Rosewood’s broader sustainability work highlight how luxury in Phnom Penh can be thoughtful, local, and impactful. They show how high-end experiences can support community, reduce waste, and celebrate Cambodian culture without compromising on quality or design.

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Sora’s win is more than a trophy. It is a milestone for Cambodia’s hospitality scene and a gentle nudge to others to raise the bar for flavor, for ethics, and for the planet.

A Toast to Phnom Penh’s Wider Bar Scene

While Sora leads in sustainable glamour, Phnom Penh’s bar landscape is rich with compelling alternatives.

Mekhong Lounge at the FCC Complex offers waterside charm and classic cocktails in a revived colonial ambiance.
Le Moon Rooftop on Sisowath Quay brings sunset-timed breezes and live DJs, perfect for those who value vibes and views.
For a cozier speakeasy feel, Backyard in BKK1 serves crafted drinks in a tucked-away tropical garden setting.
The Exchange at Street 308 merges art-forward décor and immersive drinks, drawing a creative crowd with its innovative menu presentations.

Each of these venues contributes to Phnom Penh’s blossoming cocktail culture, where sustainability, creativity, and community influence are not just trends but growing expectations.

Sora’s accomplishment is more than a trophy on the mantel. It is a milestone for Cambodia’s bar scene, showing how luxury can harmonize with responsibility. Even more exciting is the way it inspires local venues to raise the bar for flavor, for experience, and for the planet.

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