Tiger Tales

BEHIND THE BAR...

Bartending is more than an art, it can also be a competitive sport

Aubrey Sim VS Chong Yi Shawn

Now in its second year, World Class is a global initiative designed to inspire, educate and train bartenders. With the Singapore/ Malaysia finals set for 24 June, we spoke to last year’s winner – and one of the 2010 judges – Aubrey Sim, a 22-year-old bartender from Singapore luxury bar Klee, and 2010 competitor Chong Yi Shawn from Kuala Lumpur’s Vintage Bank Bar

WHAT’S YOUR FAVOURITE DRINK TO MAKE?

The Old-Fashioned, which is the perfect example of little details meaning a lot. The sugar cube needs to be coated with bitters before being fully dissolved in bourbon whisky. Also, the amount of orange zest coating the glass needs to be perfect. There are no showy techniques involved in making this drink, but there’s definitely no room for laziness.

WHAT’S AN UNDERRATED DRINK YOU WISH WOULD MAKE A COMEBACK?

A brandy-based drink called The Sidecar. It’s simple and just perfect for our humid climate. In Asia, brandy cocktails have been very much overlooked in favour of spirits served neat or on the rocks. We should break out of this state of mind.

WHAT ARE THE MOST POPULAR DRINKS AT KLEE?

Among the most popular are the fresh-fruit martinis with kiwi, mango and passion fruit to name a few. Thanks to an uncomplicated mixture of vodka, fresh citrus juices and simple syrups for balance, the tangy and fresh flavours of the fruit are brought out.

WHERE CAN VISITORS ENJOY A GREAT NIGHT OUT?

Quiet cocktail bars include Orgo on the rooftop of the Esplanade, Overeasy at One Fullerton and, of course, Klee. For a night out partying, Zouk and The Butter Factory are probably two of the most popular clubs around.

WHAT ARE SOME UPCOMING TRENDS IN COCKTAILS?

Some favour molecular mixology (in the style of molecular gastronomy), which involves the use of science to modify cocktails. Another is the movement away from cheaper ingredients like pre-mixed sour agents and purées. Fresher ingredients makes for better-tasting, albeit more costly cocktails that are more time-consuming to make. 

WHAT MAKES A GREAT BARTENDER?

A good understanding of bartending basics. You must also be humble enough to learn from the rest of the world and, of course, be able to mix great-tasting drinks.

WHAT’S YOUR FAVOURITE DRINK TO MAKE?

For some reason, it’s the margarita. Shaken, not frozen. It’s also my favourite classic cocktail, but it has to be properly made.

WHO’S YOUR IDEAL CUSTOMER?

Someone who knows how to enjoy a good drink. Good manners and pleasant smiles will always result in better service.

YOUR NIGHTMARE CUSTOMER?

Demanding ones who think they know much more than the bartender.

WHAT ARE THE MOST POPULAR DRINKS SERVED AT VINTAGE BANK BAR?

The mojito, lychee martini and Long Island iced tea.

WHERE CAN VISITORS ENJOY A GREAT NIGHT OUT?

Definitely Changkat Bukit Bintang.

WHAT ARE SOME UPCOMING TRENDS IN COCKTAILS?

Cocktail appreciation itself is a trend, as people in Malaysia still favour hard-liquor-with-mixer-type drinks. Initiatives like World Class go a long way in promoting this trend.

As bartending skills and service standards are raised, customers are increasingly enjoying the luxury cocktail experience.

For more information, visit www.weareworldclass.com; Klee, 5B Portsdown Rd, Singapore, tel: +65 6479 3997; Vintage Bank Bar, Hilton Kuala Lumpur, 3 Jln Stesen Sentral, Kuala Lumpur, tel: +60 (0)3 2264 2264