Playful and sassy Chengdu bar, Papuwa, has taken up temporary residence at popular Chinese restaurant SIHE on Xiangyang Bei Lu.
The pop-up is set up in SIHE’s back room—a space playing with light and sound, soundtracked by Papuwa’s signature jungle-tinkering techno beats.
Papuwa logo on the wall at SIHE. Photo by Peki
There’s no pretension at Papuwa—its creators had full careers before chasing their bar-ownership dreams.
Co-founder Vivian Liu started her cocktail journey from scratch, opening a small bar outside Chengdu with fellow enthusiast John Lee.
Papuwa co-founder, Vivian Liu
Neither had a mixology background, so Liu taught herself through trial and error, all while maintaining her tenacious spark.
From that humble spot, she co-founded two Chengdu locations, competed in events like the 2022 regional World Class Competition, and even judged the Pernod Ricard SIP Supernova Grand Prix in 2023.
Papuwa, Chengdu Interior
When Papuwa launched, the goal was simple: bring bold, vivacious flavors to an often stuffy and fickle industry.
Since then, Liu has taken her talents on the road, her guest shifts in Shanghai including Bar Choice, Pop Corner, Café Gray Deluxe, and Union Trading Company.
Papuwa’s graffiti frog mascot
With a graffiti-esque, mischievous frog as their mascot, the menu feels like stepping into a biodome of palatable ideas.
Launched last month, the pop-up initially featured eight signature cocktails from Papuwa's Chengdu menu. Now, it has expanded to a whopping 16 wild drinks, all priced at RMB108.
As symbolized by the frog’s curious, leaping spirit, the drinks and soundscape bounce along to randomized beats and unexpected ingredients, hopping across the map with flavors inspired by Asia and beyond—though still rooted in Chinese influences and culture.
The most striking option being The Silk Road...
The Silk Road: Havana 7 Aged Rum, O.F.T.D. Rum, Sichuan Smoke Plum, Iran Blackened Lime, Indian Masala Tea, Turkish Coffee. Photo by Peki
The cocktail draws inspiration from the lesser-known Southern Silk Routes, which once took traders from southwest China glancing down to India, and branching toward modern-day Turkey and Iran.
Rum-based, the drink contains Sichuan smoked plum, Indian masala, Turkish coffee, and Iranian black lime, or limu omani—not a variety of lime, but rather a method to preserve the fruit.
Beyond the intrigue of the ingredients, the beverage is served in a vertebrae-shaped mug, which is sprayed with flammable liquid that is set ablaze, enhancing the flavor of the dried tangerine-dusted rim.
The cocktail is deep, dynamic, and rings of dessert sweat and historical marrow.
Shy Pepper: Russian Standard Vodka, Wild Mountain Chili, Yellow Bell Pepper, Yuzu, Sea Salt, White Soy Sauce, Smoked Tabasco, White Pepper, Purple Carrot. Photo by Peki
True to its Sichuan roots, Papuwa offers a fiery and vegetal twist on the classic Blood Mary, the Shy Pepper swapping tomatoes for fermented chilies and purple carrot purée.
Crowned with a salted-egg yolk and nori treat, the garnish delivers a rounded finale—landing salty, sweet, bitter, and umami.
Tsing Yi: Beefeater Gin, Triple Sec, Ailanthus Prickly Ash, Perfume Lemon, Jasmine Tea, Honey. Photo by Peki
Beyond geography, the menu also honors tradition with the Tsing Yi—a tribute to the demure, graceful character archetype of Chinese opera.
Sweet, light, and citrusy, it is served with operatic style, its floral cup cradled in a swirl of dry-ice fog.
Sugar Painting: Jameson Irish Whiskey, Sesame, Hazlenut, Walnut-Peanut, Whey. Photo by Peki
Then there’s the Sugar Painting, where mixology meets Intangible Cultural Heritage craft—the bar team having mastered the art of handcrafting each miniature garnish.
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Sugar Painting Spinner to select garnish. Photo by Heather Millet
The journey begins with a spin of the wheel, to decide which sugar painting the drinker will receive.
The drink itself tastes like a treat, but with depth and boozy-overlay by virtue of the sesame candy infusion and Jameson base.
Angelica Fizz: Absolute Vodka, Peach, Angelica, Tabb Baijiu, Cream Candy, Soda. Photo by Peki
For a true shock to the system, try the Angelica Fizz, a tasty baijiu cocktail—a rarity in our cocktail universe.
Named for its use of Angelica archangelica, a traditional medicinal plant root, in combination with cream candy, the drink is topped in a delightful pink foam.
It’s a rollercoaster of candy-herbal levity.
Grass Trees Stones & Sea: Beefeater Gin, Herbal Distilled Spirit, Wood, White Cocoa, Vetiver, Magnolia, Verjuice, Sea Salt. Photo by Peki
Finally, the Grass Trees Stones & Sea is a transportive taste of the seasons and seaside, using Seedlip 108 herbal spirit with white cocoa, sandalwood distillation, vetiver and hidden sage, all marrying the gin-base for a breezy drop.
However, Papuwa still gamify this serious-sounding setup by offering a personalized mini light show presented by the bartender, using colored rocks in the bottom of the glass.
Papuwa frog toy
The cocktail theme park that is Papuwa contains many more surprises, including ingredients like sautéed porcini mushrooms, aloe vera jelly, jackfruit, and more imaginings.
This boundary-pushing Chengdu playground is an absolute must-visit at SIHE in July—or even inspire a future trip to the Sichuan capital.
Until July 19, 7pm-Close
SIHE, 17 Xiangyang Bei Lu, by Changle Lu, Jing’an District 襄阳北路17-1号, 近长乐路
[Cover image by Peki]
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