Wood House Brings Hidden Gem Energy To Macau Through Elevated Cocktails

Where craft, character, and conversation meet.

At Wood House, every drink tells a story. The mixology team blends premium spirits, house-made infusions, and seasonal ingredients into cocktails that are bold, balanced, and beautifully presented.

From a unique list of teatails to fresh botanical blends and playful reinterpretations of the classics, the menu is designed for curious palates. Whether you’re a cocktail connoisseur or simply exploring something new in Macau, there’s a signature pour waiting for you.

 

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Hence, nostalgia and cultural references grace the pages of his cocktail menu, it’s evident that his intention to share a passionate journey of skilled mixology is through retelling recollections of his past. From integrating an iconic Japanese folklore with his favorite tea in Taiwan to an innovative Cucumber Pineapple Beer, Wood House promises a good time and a tasty one. Wong sits down with us to elaborate on his cocktail path, one that was deeply stemmed in a land not too far away from Macau: Taiwan.

How did you start Wood House?

SW: The bar started with my bartending life in Taiwan, where I loved the communication and the atmosphere in Taiwan’s cocktail culture. When I came back to Macau in 2014, I wanted to build up this lifestyle in Macau. So, I found this place where it’s easy to have contact with people that’s away from the hotels and the casinos. I wanted to share my cocktail life, and what I experienced in Taiwan.

Why was Taiwan such an inspiration for your cocktail journey?

SW: Taiwan’s cocktail scene is very connected with people’s lives. If I drink one cocktail in Taiwan, it’s as if I’m drinking a cappuccino in a café. There’s a big emphasis on local food, local ingredients because they want to present their city culture. That was very exciting for me since when I lived in Macau, I didn’t feel anything like it.

Give us more details about your cocktail menu…

SW: I wanted to create cocktails that can connect something. For example, you can find tea in my cocktail. When my customers drink this, they can connect with a memory or a feeling because memories and feelings are beauty. Everyone is different. I want to do something that connect with memories.

In the Oolong Momotaro cocktail, I used Taiwanese oolong tea because I really love it. When I was in Taiwan, I drank it almost everyday. I used the tea and combine it with gin. I think oolong with a little bit of bitter flavor is really perfect, with pineapple or maybe peach. Also, you can see the name of the cocktail is “momotaro” (referencing a famous Japanese folklore of “Peach Boy.”) It’s one of the interesting stories that I’ve read before, so I paired together the peach and oolong tea.

What’s your philosophy behind a good martini?

SW: For me, martini is one of the most important cocktails in my bartending life. People always say: this is simple, it’s just spirit and vermouth. But, it’s actually the most difficult drink. If it’s a simple thing and you have to make it good; you have to put in a lot of time, skills and experience. When I create a special menu, I always try the martini cocktail first.

What’s the ultimate experience you’d like your customers to experience at Wood House?

SW: You can see that the first thing on my menu is: design your drink. When people come here and they have no idea what to order, they can follow my guideline for them. Then, they can feel that they’ve tasted something they’ve decided. I think this is a wonderful experience that I can give to my customers.

“People’s tastes, people’s ideas are very important.”

If you’d like to drink something beautiful, you’ll have to talk to me. And this is why we can have great communication with each other.