Up and coming home-grown bartenders share their Diageo Reserve World Class competition journeys and how they’ve built a reputation on the world stage
Forget about the Singapore Sling. Home-grown bartenders are putting our “little red dot” on the world map as they shine in international bar-tending competitions.
With the boom of speakeasies, whisky bars and speciality cocktail bars, the spotlight is on the barmen who’re garnering global attention with their mixology skills.
Three home-grown bartenders share with Weekender their experience in the recent Diageo Reserve World Class series of competitions, and more.
Sam Wong, Owner & Bartender, Ah Sam Cold Drink Stall
Sam Wong in full concentration during the Five Star Classic Challenge
Tell us something most people don’t know about being a bartender.
A lot of people think that it’s glamorous as you only need to look good behind the bar, as if you were a celebrity. However, there’s a lot of studying involved!
You must know everything about the spirits you work with — your products, the history of cocktails, and so much more. In fact, Diageo launched masterclasses to teach us about the products and spirits.
What are some up-and-coming trends in cocktails?
“Classics with a twist” is a trend that’s going strong. I’ve also noticed a rise in food-pairing, quite evidently at the Diageo Reserve World Class South East Asia Final this year. You could be served something complementary to the cocktail or it might be a part of the cocktail.
As such, the drinking experience almost feels like a new ritual. For example, anything with chocolate goes well with Ron Zacapa 23 rum because of the rich and full-bodied flavours of the spirit.
Boo Jing Heng, Senior Bartender, Jigger & Pony
Boo Jing Heng whipping up a cocktail at the Against the Clock Challenge
Congrats on bringing home the Team Challenge Trophy at the South East Asia leg of the Diageo Reserve World Class competition. What was it like?
It was definitely an eye-opener. I’ve never been in a competition on a scale like the Diageo Reserve World Class South East Asia Finals.
What’s exciting is that I also won the Five Star Classic Challenge, which allowed me to demonstrate my knowledge of
classic cocktails.
Thina, Bar Manager, The Exchange
Drop by The Exchange for a bespoke cocktail by Thina
How did you start in bartending?
I got interested by watching other bartenders — the way they flair [bartended], made new cocktails and met new people every day. That got me hooked on bartending.
Remembering more than 200 cocktails is not easy, so it’s a challenge to me; and I took on the challenge realising later how fun it was.
How do you concoct cocktails that fit your customers’ tastes and personalities?
I start by asking what sort of flavours they like, followed by which base spirits they enjoy. After that, I use my imagination with whatever ingredients I have — 90 per cent of the time, they love it.
For the other 10 per cent, they get exposed to something new and outside of their comfort zone.
Steve Leong of Tess Bar & Kitchen, another home-grown bartending star, represented Singapore at the Diageo Reserve World Class Global Final in South Africa on Sep 5, where Japan’s Michito Kaneko won.
By Samantha Francis
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