Review: We Went to One of Asia’s 50 Best Bars & Here’s Why Boilermaker Goa Is Worth the Stay

First Impressions: Where the Buzz Begins

From the moment I walked into Boilermaker in Siolim, I knew the night was going to be one for the books. The energy was infectious—laughter ricocheted off raw plastered walls while a 15-foot-long bar stood tall, like a magnet pulling everyone in. Behind it, three mixologists in collared blue uniforms—an ode to the welders who inspired the name—were already busy pouring magic into glasses.

Pankaj Balachandran, one of the founders, told me later, “Goa is no stranger to great bars, but Boilermaker carved out a distinct identity because we built it around what the place needed. As more and more bars drifted away from the ethos of Goan bars, we wanted to pull it back while elevating the drinks, food, and hospitality. That background work paid off.”

Hosted Like Family, Served Like Stars

But what really anchored my evening was not the interiors, nor even the drinks—it was the people. Macleigh Rey Fernandes, the head of the bar, hosted us with such warmth that it felt like being welcomed into a friend’s living room, albeit one with a world-class bar. He knew exactly how to pace our night: start us light, build up flavor, then leave us on a high without tipping into a hangover haze. By the end of the evening, I left with better memories and a clearer head than most nights out in Goa.

Macleigh (Mac) holds it down at the bar with this effortless calm, but the fun is how fellow bartenders and mixologists Ayush, Kaushal, and Lovesh jump right in, each with their own quirks. It feels less like a hierarchy and more like a jam session. As Pankaj puts it, “Everyone should know everything,” and you can see that play out—the team moves like they’re reading each other’s minds, making sure your glass (and your mood) never drops.

Cans, Smashes, and Salsa

We eased in with a can from Boilermaker’s playful Get Canned section—No Melancholy, a tequila-mezcal-muskmelon mix that was smoky, sweet, and instantly uplifting. It set the mood for what Pankaj calls “hospitality built on experience”—the music, the lighting, the small details that linger just as much as the cocktails.

That ethos runs through the menu: Say Hello to My Little Friend (half-sized cocktails for easy sampling), the cheeky Smashables Only list, and signatures like Siolim Salsa—Patrón Silver with grapefruit and pineapple, bright and dangerously easy to drink. Then came Mango No. 5, a whiskey-mango-coconut-lemon blend as smooth as a summer playlist. And for spice? Mac delivered with a perfectly balanced Mexican Picante made with Patrón El Alto—one sip and I was already planning my return.

Small Plates, Big Flavors

And as much as I could have happily floated on cocktails alone, the food here deserves its own spotlight. The Raw Mango Chilli Chicken packed a tangy punch—an easy 8/10 on my scorecard. The Prawn Toast was crisp, sweet, and addictive at 8.5/10. But the showstopper of the night was the Prawns and Chorizo Gambas with Poie—a perfect 10/10. Vinegary, spicy, indulgent, and so unapologetically Goan, it was the kind of dish that locks itself into your memory forever. Paired with the cocktails, it was unbeatable.

“It has to be the classic Boilermaker experience—the spirit-and-beer pairing,” Pankaj told me when I asked what best represents the bar. “That’s our core. From there, it depends on personal preference, but the Siolim Salsa, Mango No. 5, and Smash or Pass are always crowd favorites. They never fail to impress.”

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