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RAISING THE BAR www.aphmedia.com
cuL T URE
APRIL-MAY 2013
Asia’s Bi-monthly Mixology Magazine ISSUE 02
Thanuja Ananthan THE SPLENdoR of CEdAR
ISSN: 2289-2133
MCI(P) 143/03/2013 PP17765/05/2013 (032520)
RM10 (Malaysia) S$6 (Singapore) AUd$6 (Australia)
& Master Chef Helmut Lamberger
IN THIS ISSUE...
ASIA BAR CULTURE KAH TEqUILA CoNTEST (12 KAH Tequila Blanco 50ml up for grabs) • HoNG KoNG CITY ToUR by Wolf Wong & John O Toole • UNwINd AT CEdAR by SJ Zheng • INTERvIEw The President and Vice President of ABSS • CRAfT BEER CITIzEN - JoIN THE REvoLUTIoN by Danny Wong • THE GREAT BEER ExPERIMENT wITH BAK KwA by Corrine Chia drink responsibly
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1
2 CONTENTS
COVER STORY
8 The Splendour Of Cedar
Modern | Fresh | Chic
COVER STORY
8
FEATURES
20 ABC City Tour
40 Glassware
Hong Kong
by Shawn Chong
34 Unwind at Cedar
44 The Great Beer Experiment with Bak Kwa
Cedar on 15 is more than just a restaurant on top of a hotel
by Corrine Chia
3
ABC Creations
47
16 Grasshopper FEATURES
by Ethan Leslie Leong Spotlight
28 Mitsu
First Champion From Asia
47 Illegal Mezcal by Stephen Myers
52 Craft Beer Citizens
Join The Revolution By Danny
SPOTLIGHT
Country of WFA Official Competition 2008
56 Owa, From Europe & Japan,
With Love
By Daniel Goh
58 ABSS
Association of Bartenders & Sommeliers Singapore
28 3o Altaya Group Acquires Rare
& Fine Wines
One of Hong Kong’s most trusted and longestablished wine retailers
32 Hiroko Murata Cocktail Concierge
ABC CREATIONS
Regulars
6 Editor's Note 14 Asia Bar Culture KAH Tequila Contest 16 Malaysia’s Hottest Blogger Column
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Any suggestions or tip-offs for Asia Bar Culture? Drop us an email at: kit@drinkstrademedia.com info@aphmedia.com
4 EDITOR’S NOTE
O
ur cover story features Cedar on 15, Impiana KLCC Hotel’s brand new rooftop restaurant and bar, and Chef Helmut Lamberger who prepares his sumptuous specialty dishes for our cover personality, Miss Thanuja Ananthan, Miss Malaysia 2009/2010. We also introduce the cocktails available at the chic, modern bar in Cedar on 15 – unwind with a Kaffir Martini, Whisper or a Mango Tango while enjoying a breathtaking view of the Petronas Twin Towers. In this issue, our bar-hopping regular City Tour segment focuses on Hong Kong, featuring, among others, the hip Sheung Wan area, a tiki lounge in the middle of Central and an interpretation of the American speakeasy on Wyndham Street. Our spotlight on Hiroko Murata, mixologist who has published her own cocktail book, shares her recipes for Magic of the Strawberry and Aphrodisiac for Beauty, drinks that exude femininity and girlish appeal. Another mixologist, Chong Zhung Sin, presents his recipe of the Malaysian Glory, with the special ingredient of roselle syrup that is so typically Malaysian while master mixologist, Ethan Leslie Leong, shares with us his recipe for Grasshopper, a gorgeous, creamy peppermint cocktail that is sure to tantalise the tastebuds. ABC also speaks to Shawn Chong, Sunway University Lecturer, on the various types of glassware and he enlightens us on, among many others, the difference between a cocktail or martini glass and what Collins, Hurricane and Sling glasses are. Ever wonder what kind of beer goes with bak kwa, that tasty pork jerky that is a staple during the Lunar New Year festivities? Corrine Chia regales us with recommendations ranging from pale ales and pilsners to sour ales and porters to accompany this traditional tasty meat treat. There are also articles on the origins of Ilegal mezcal, taking us on the journey to Antigua, Guatemala and on the craft beer movement’s battle against bland beers designed to be nonoffensive in taste for the mass market, reinforced by extensive marketing campaigns. We speak to Michael Cheng and Steven Cheng, President and Vice President of the Association of Bartenders and Sommeliers Singapore respectively about the formation of the association and its functions. If you have any comments or suggestions on what you would like to see in this magazine, please write to us at info@ aphmedia.com – we would love to hear from you. Cheers!
ng
n Cho
Shaw
Wolf Won g
ny Dan
ng Wo
Halim
The Editor u
Mits
5 CONTRIBUTORS
WHO’S ON THE COVER?
Dan
iel G
oh
en eph
St
rs
Mye
Cover Thanuja Ananthan Miss World Malaysia 2009/2010
SJ Zheng
Location Cedar on 15, Impiana Hotel KLCC Make up Mabel Toh John
Ethan
Leslie
O To
ole
Leong
Hiroko
Murata
Photography by McCain photography
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THE TEAM Corporate Asia Pac Hospitality Media Sdn Bhd www.aphmedia.com info@aphmedia.com Editorial Senior Editor Janet Tay Contributing Editor Kit Writers Sj Zheng, Alex, Wong Contributors Halim, Michael Cheng, Steve Cheng, Daniel Goh, Danny, Stephen Myers, Corrine Chia, Shawn Chong, Ethan Leslie Leong, Harrie, Hiroko Murata, Mitsu, Wolf Wong , John Otoole, Tim Chew Photographer Drinks trade media McCain Photography MHD: Andy Koh Designer Tatiana E. Laban Publisher Penerbit Wawasan Nusa (M) Sdn Bhd (866817-P) Wisma Wawasan, 19-2 Jalan Pjs 8/12 Dataran Mentari, Bandar Sunway 46150 Petaling Jaya. Tel: 603-5630 1802 Fax: 603-5630 1803 Email: info@pwn.com.my Website: www.pwn.com.my Printer BS PRINT (M) Sdn Bhd 10 Jalan Indrahana 1, Off Jalan Kuchai Lama Kuala Lumpur 58100
All right reserved by ASIA BAR CULTURE and its publisher. While every care has been taken, the publisher, writes, adn editors will not be held liable for errors, inaccuracies or commissions. Unsolicited material is submitted at sender’s risk. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced in any form without the prior written permission of copyright owner. The scanning, uploading and distribution of this magazine via the internet or any other means without the permission of publisher is illegal by law.
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A TOA ST
TO POPPI N G THE COR K TO SUR PR I SI N G THE PA LATE TO I N DULGI N G THE FI VE SEN SES TO SAVOUR I N G EVERY SI P
T O c e l e b r AT i n g e xc e p T i O n A l TA S T e w i T h T h O S e w h O m AT T e r m O S T
e n j o y r e s p o n s i b ly ©2012 Grey Goose, the Grey Goose bottle desiGns and the Geese devices are trademarks.
8 COVER STORY
The
Splendour of Cedar BY SJ Zheng
Fresh | Modern | Chic
9 COVER STORY
F
RESH, modern, and chic. Three words that perfectly describe Cedar On 15, Impiana KLCC Hotel’s brand new rooftop restaurant and bar, located right in the heart of, and high above, Kuala Lumpur. One of the first things you see as you enter the outlet are the calming, warm lights of the impressive show kitchen, with a row of shiny pots and pans glinting merrily in light. Then, as you cast your eyes around, you’ll detect a certain freshness in the way the rest of the outlet is designed – the dining area is spacious and comfortable, and the deco, simple yet elegant. There is also a classy, quiet private dining room with a magnificent view of the Petronas Twin Towers; a view you can also enjoy as you recline on one of the many comfortable couches around the bar area. Thanuja Ananthan, Miss World Malaysia 2009/2010 with Chef Helmut Lamberger
The entire outlet is designed to let the sunlight in during the day time, which gives it a very sunny and friendly look; while at night, the stylishly chic lights provide a very laid back atmosphere, making this the perfect place to have a relaxing dinner and drinks, or have a romantic date with a loved one. Speaking of dates, we decided that Cedar on 15 was the perfect place for our date with the fresh, modern and chic (not to mention gorgeous) Thanuja Ananthan, Miss World Malaysia 2009/2010, who so graciously agreed to be our cover personality for the month. We were also delighted to have Cedar on 15’s executive chef, Chef Helmut Lamberger, cook up some of his specialty dishes for us. Chef Helmut has 30 years of international culinary experience, having worked in countries such as Denmark, Switzerland, USA, Latvia and China. He joined Impiana KLCC Hotel as its executive sous chef in 2010, and is one of only three chefs in Malaysia who can boldly claim the title of “master chef”, having recently being certified as a national global master chef by the World Association of Chefs Societies (WACS) He also won the 2011 Ron Brooks Award by Chaine de Rotisseurs for best chef of the year in Malaysia.
Simple and fresh
When Chef Helmut was roped in to prepare the menu at Cedar on 15, he was also given a simple three word brief – fresh, simple, modern.
10 Chef Helmut serving Thanuja with his Pumpkin Seed Crusted Black Cod, pan-fried and served with mushroom tomato chutney and fennel mousse.
One of his signature dishes that he prepared for Thanuja that day – the Pumpkin Seed Crusted Black Cod – perfectly exemplifies this simple brief. Pan-fried and served with mushroom tomato chutney and fennel mousse, the dish is just simply delicious. Chef Helmut manages to balance the fresh savouriness of the cod perfectly with the salty crispiness of the pumpkin crust, giving it an extra dimension of texture and layers that just melt together perfectly in the mouth. According to Chef Helmut, he only uses the best quality imported products at Cedar on 15, and tries not to overcomplicate his dishes. “Some chefs like to do fusion food, but I think fusion can become confusion also!” he said with a laugh. “I don’t want to confuse people with too many flavours – that’s why I like to keep my dishes simple.” Chef Helmut has been involved in the culinary world since he was a young boy growing up in Austria. “It was my mother’s fault that I became a chef! When I was small, my mother used to go shopping once a week, and would bring me to a famous coffee house where she would buy me an Austrian cheese cake,” he recalled. “I loved that cheese cake so much that I would keep asking my mother when she would go shopping again, just so I can have the cake again!
“Some chefs like to do fusion food, but I think fusion can become confusion also!” he said with a laugh. “I don’t want to confuse people with too many flavours – that’s why I like to keep my dishes simple.”
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Cedar on 15 overlooking the city of Kuala Lumpur
12 COVER STORY
Chocolate Seduction,” he said. “Sacher cake is a very traditional, very rich chocolate cake that used to be available from only from one place in Vienna, and was served only to the emperors. It’s one of the most famous cakes from Austria.” According to him, the pumpkin seed crust on the cod fish also uses pumpkin seed oil from Austria, which he says is known as the “black gold of Austria”. “The smell and the taste of the oil is very unique, and it is also very healthy as well. I also use the same oil on the pumpkin soup we make. It’s like truffle oil – it has a lot of flavour and you only need a few drops of it in the dish,” he said.
“Then eventually, I decided to learn how to make that cheese cake by myself, and that was when I got interested in cooking.” He later did an internship as an apprentice pastry chef at a local hotel when he was 15, and he has never looked back since. All the same, he has never forgotten his roots, and there are traces of his homeland even in items on Cedar on 15’s menu. For example, another signature dish he prepared for the beauty queen was the Chocolate Seduction dessert, which is an ensemble of dark mousse, white ganache, and famous sacher tart, which is a popular dessert from Austria. “I come from the south of Austria, and my cooking is very influenced by Austrian cuisine. That’s why there are some items on the menu that are inspired by my homeland, like the sacher tart in
13 COVER STORY
Besides his signature dishes, the menu also features steaks, seafood, and other delicacies, all of which are complemented by an extensive wine selection, as well as a good range of specialty cocktails from the bar. Despite his success, Chef Helmut still constantly tries to push himself further and improve his dishes. “I like it when people challenge me. I’ve had guests coming in and asking me to cook something off the menu, and when that happens I have to get creative, and come up with something new for them,” he said. “I would ask the guest what they prefer, or what they don’t like, so I
know what not to cook! And then I’ll base my menu on whatever I have.” “As a chef, I am never truly satisfied. People are always looking for new food to try, and I am always trying different things. It is a never-ending process for me, to try and improve my cooking and my dishes,” he concluded. a.bc Cedar on 15 is open daily from 6pm to 2am, and is located on the 15th floor of Impiana KLCC Hotel (13, Jalan Pinang, 50450 Kuala Lumpur). For dining enquiries and reservations, please call 03-21471111, ext. 3711 or 3320.
Name ________________________________________________ Tel ________________________________________________ Email ________________________________________________ Address ________________________________________________ ________________________________________________ ________________________________________________ Fill in the blank
KAH is a smooth sipping _________ A. Whisky B. Tequila C. Gin D. Rum First 12 correct answer from Malaysia and Singapore randomly drawn will receive a KAH Tequila Blanco 50ml.
cut here
Cut out this form and send it back to
Malaysia Asia Bar Culture KAH Tequila Contest Penerbit Wawasan Wisma Wawasan 19-2 Jal;an PJS 8/12 Dataran Mentari Sunway 46150 Petaling Jaya Malaysia Singapore Asia Bar Culture KAH Tequila Contest Rogue Merchants Pte Ltd 10 Anson Road #05-17 International Plaza Singapore 079903 Entries must be received by 26 MAY 2013
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KAH tequila by sj zheng
W
ITH its beautiful hand-painted skullshaped bottles, KAH Tequila is a spirit that immediately demands your attention, whether you are at a bar, or even at home. The bottles that KAH Tequila comes in are inspired by traditional Calavera, or skulls made from sugar used during the Mexican Day of The Dead rituals to symbolise death and rebirth. However, KAH Tequila is not just about beautiful bottles – the spirit itself is something (pardon the expression) to die for as well. During a tasting, we got the chance to try three of the tequilas in the KAH range, starting off with the KAH Tequila Blanco (40% ABV) which comes in a white skull bottle. Silky smooth, with a wonderfully grassy nose and a peppery, herbal flavour that complements traditionally herbal-like flavours of the agave, this was one of the best silver tequilas I had ever tasted. No wonder it won a gold medal at the Spirits of Mexico Tasting Competition in 2010!
Moving on, we tried the KAH Tequila Reposado, which at 55% ABV, is the strongest tequila in the KAH range. Sure enough, the ominous El Diablo (devil) imagery on the yellow coloured bottle served as a pre-cursor to the powerful kick this tequila gives you – the higher level of alcohol gives it a lot more bite than the Blanco, and actually overpowers the herbal agave notes. Grassy, yet very woody at the same time, this was a great tequila to drink neat, maybe with a drop of water or two, just as you would do with a cask-strength Scotch whisky. Finally, we came to the highlight of the evening – the KAH Tequila Añejo (40% ABV), which came in a classy black skull bottle painted with black and white motifs representing the practises of Nicaraguans who take ‘rest in peace’ to a whole new level, often sleeping at gravesites of their deceased to reinforce the emotional connection they hold with their beloved departed. Aged two years in American white oak casks, KAH Tequila Añejo also won a gold medal at the 2010 Spirits of Mexico Tasting Competition. The tequila itself is simply divine – with mellow mocha and caramel nose, a flavour that reminded me of a slightly grassier version of a great single malt whisky, and a pristine, smooth and subtly spicy finish. What a way to end the evening! a.bc
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Carlsberg’s Chinese New Year Celebration Text by Tim Chew (timchew.net)
Photos by: Andy Kho (andykho.com) for Malaysia’s Hottest Bloggers (www.myhotbloggers.com)
C
arlsberg Malaysia celebrated the start of the year of the snake with a big bash for trade partners, members of the media, celebrities, and invited guests at the Hilton KL Sentral on 20 February 2013. The night featured performances by a traditional Chinese drum outfit led by Carlsberg Malaysia Managing Director Soren Ravn, songbird Chelsia Ng and other talented vocalists, violinist Dennis Lau, energetic dancers, cheerleaders, a deejay set, and even a fashion show by the Miss Universe Malaysia 2013 finalists and winner Carey Ng. Guests were also treated to yee sang and a delicious multi-course Chinese dinner accompanied with Carlsberg, Asahi Super Dry, Kronenbourg 1664 and Somersby cider. Throughout the night the various managers of the brands under the Carlsberg Malaysia portfolio shared their successful campaigns of 2012 and gave a little preview of the plans in store for 2013.
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G
AB launched it’s Chinese New Year promotions with a media gathering at the Tavern in it’s brewery on 3 January 2013. For generations, the traditional Chinese community believed that the Fu Lu Shou would bestow good fortune, wealth and health whenever they are sighted together. This year GAB has put together a Chinese New Year offering that will reward customers with the three Chinese star deities of Fu (福), Lu ( 禄) and Shou (寿) whenever they purchase GAB’s brews; Guinness, Tiger and Anchor. Consumers could check the bottle cap liners of any big bottle of Guinness, Tiger and Anchor to see if they won one of 9 solid gold Fu Lu Shou sets worth RM 10,000 each, 999 gold-plated Fu Lu Shou sets worth RM 1,000 each or to redeem 18 bottle liners for a Fu Lu Shou set.
gab’S Chinese New Year promotion launch Text by Tim Chew (timchew.net)
Photos by: Andy Kho (andykho.com) for Malaysia’s Hottest Bloggers (www.myhotbloggers.com)
GAB also organized a series of charity dinners to raise funds for worthy causes such as for the refurbishment of the Chan She Shu Yuen Clan Association (陈氏书院) Hall as well as six other Chinese communities and villages across the country. These fundraising events will feature a Chinese dinner with Yee Sang and GAB’s beers, great live entertainment, as well as a charity bazaar that also contributes funds towards the worthy cause of the dinners. a.bc
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20 HONG KONG CITY TOUR
The interior of Blue Butcher
21 HONG KONG CITY TOUR
ABC City Tours
HONG KONG WOLF WONG & JOHN O’TOOLE
HONG KONG. A city takes years from you. A city that twists you.
T
his year could be a very hard time to write about the HK bar scene. For the last decade, HK has been growing, almost too quickly to catch up. We don’t walk here, we run; we don’t idle, we rush. Hong Kong was a fusion-city from 1998-07. We have cheap steaks and English milk tea as fast food; we do karaoke and sports at the same bar; we drink our Scotch with
Japanese Tea (not recommended)… Put simply: we were a mess, but a beautiful mess. Two decades passed by, the economy has bounced back, and so has the drinking culture. Instead of mixing everything all the time, we now have everything. Name a category; we have it all and we have it for real. From a dollar meal to fine Italian Dining; from a whisky bar to a Tiki Lounge, you name it, you got it. Hong Kong has been changed into a place where the Pros do what they are good at. Any way they know how…
Clockwise: Pig’s Blood Martini; Another interior of Blue Butcher; Apple Pie Moonshine; Mint Julep; Old Fashioned
Blue Butcher Nestled in ever-increasingly hip Sheung Wan, The Blue Butcher defies easy categorization. Ostensibly it’s an American steakhouse, but it’s taking the beverage program seriously as well. “Since we do a lot of steak, I wanted some vermouth-based cocktails, things that would go well with red meat,” says Prajol Grun (he goes by PJ,) the Hong Kong talent brought in by the group behind nightclub Play, tasked with creating, “a prohibition vibe.” The drinks menu has a slightly illicit, Bayou feeling. The Moonshine cocktail is a potent mix of High-Proof rum, apple juice, and port, served in a mason jar and brown paper bag. There’s also a fatwashed Applejack cocktail and a terrifying looking (in a good way) blue absinthe punch, made to share. “People really appreciate the time and effort we take in making something different, especially in Hong Kong,” says PJ. Blue Butcher 108 Hollywood Road, Central District,Hong Kong. +852 2613-9286 / info@bluebutcher.com
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Clockwise (from top): Rum Infused Shots; Max Traverse behind the bar; Pina Colada; Devil’s Tiki Man; Cocktail selection at Honi Honi Tiki Cocktail Lounge; The view of the terrace
25 HONG KONG CITY TOUR
Honi Honi Tiki Cocktail Lounge Does “ My dream is to open a tiki bar on the beach” sound at all familiar?” Max Traverse , Managing director of Honi Honi, finally made that dream come true. It all started in his passion for rum cocktails; with over 14 years of Bartending experiences all around Europe, Max has found his way here in HK and started a brand new concept that Hong Kong has been salivating for. A funky, yet exotically designed bar, an outdoor Terrence full of fresh greenery, and the smell of rums just screams “sexy”… Honi Honi might not be a beach bar but without a doubt it’s a mini paradise in the middle of Central. Honi Honi Tiki Cocktail Lounge 3/F Somptueux Central, 52 Wellington Street, Central, Hong Kong +852 2353 0885
26 HONG KONG CITY TOUR
Lily & Bloom Lily is a great bar to behold. Occupying two floors of Hotel LKF, they’ve reinterpreted the American Speakeasy in a fun and approachable way. They’re serious about the hooch as well. Their spirit selection rivals major hotels, and there’s always a pristine block of ice waiting to be carved for an OldFashioned or three. The drinks quality is excellent, and the discipline is incredible, especially on busy Friday and Saturday nights. This is Hong Kong after all, and Wyndham is ground zero. Lily gets as heaving busy as anywhere else in LKF, but the quality is something the neighbors can’t match. Every town has to start somewhere. Lily is a pioneer. The drinks list is small, but with good variety, and all the boys have some personal recipes they like to share. Clockwise (from bottom): The interior of Lily & Bloom; Appetizer Sampler (Snapper Ceviche, Seared Prawn, Fried Quail); Bay Leaf Hemmingway
Wyndham
Wyndham the 4th is about changing perceptions. Hidden in a Wyndham Street office building, this is not your average Wyndham madness affair. Managing
Lily & Bloom 6th Floor, LKF Tower, 33 Wyndham Street, Central, Hong Kong +852 2810 6166 https://www.facebook.com/LilyHongKong
Director Henry Pan wants to “reclaim” the number 4. “By picking an ‘unlucky’ number, we’re kind of challenging people to come and try something new,” says Pan. The space is gorgeous, a blend of modern Eastern and Western elements, and a bar than any barman would salivate to work behind. They’ve spared no expense in procuring the best equipment, spirits, and talent. GM Tom Wood, an Australian with a pedigree from Hugo’s Sydney and International postings, is leading the team, with John NG (of MO Bar) and a rotating cast of Hong Kong’s other top drink-makers. Wyndham 4/F, 48 Wyndham Street, Central, Hong Kong +852 2523 8001 / info@wyndham
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Clockwise (from left): Sea Scallops Pasilla Mojo; The interior of Socialito; The taqueria at Socialito; Another view of the taqueria at Socialito; Bultarra Ranch Lamb; Zumbido
Socialito Opened by b.u.z.z. (Volar, Lily & Bloom, Fly, etc.), Socialito locks in a prime, central location on bustling Wyndham Street, Socialito occupies the space once held by Prive . Spearheading the beverage program are Eric Stephenson – formerly of EMM Group in New York, and Vishal Kharga, Bar Manager at Lily and Bloom. The tome of Tequilas and expansive back bar let you know the spirit priorities here: the noble agave. Aside from purchasing about every agave variant available in Hong Kong, Socialito has ordered in specialty products themselves. “It’s not all about tequila though,” says Vishal, “one of our signature drinks, the Zumbido, is a mix of two rums, and it’s already popular. Most people in Hong Kong still don’t know tequila or mescal, so we have to do some teaching still.” a.bc Socialito Shop 2, G/F, The Centrium, 60 Wyndham Street, Central, Hong Kong, Hong Kong +852 3167 7380
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Mitsu
First Champion from Asia country of WFA official competition 2008
29 SPOTLIGHT
Mitsu
Owner of GARDEN in Tokyo, Meguro First champion from ASIA country of WFA official approval world competition in 2008. He got title of champion in domestic and overseas both over 30 times. History of competition title: • Planet Hollywood The World Bar Championship in Guam / 2003, Champion • TGI FRIDAY’S Asia Bartender Championship in Malaysia / 2003, Champion • TGI FRIDAY’s The World Bartender Championship n USA / 2003, Champion • MIDORI CUP in Australia / 2004, Champion • CHARTREUSE MIXABILITY Competition in Australia / 2004, Champion • International Flair Bartending Malibu Cup / 2004, Champion • All Japan Grand Championship Final / 2006, Champion • Flair Showdown in South Korea / 2006, Champion • Skyy Global Challenge in Monaco / 2008, Champion • Etc…
Garden Food Styles
Barbeque • Italian • Drinks
Specialties Dinner
Hours Mon: 7:00 pm - 4:00 am Tue - Wed: 11:30 am - 3:00 pm, 7:00 pm - 4:00 am Thu: 7:00 pm - 4:00 am Fri: 11:30 am - 3:00 pm, 7:00 pm - 4:00 am Sat - Sun: 7:00 pm - 4:00 am * Every 3rd Monday is closed Attire Casual Services
Takes Reservations • Walk-Ins Welcome • Outdoor Seating Address
2-15-10-3F Shimo Meguro, Meguro-ku Tokyo Japan 153-0064 Facebook (Joined on 08/04/2011)
http://www.facebook.com/Garden.UPT a.bc
30 SPOTLIGHT
Altaya Group Acquires Rare & Fine Wines
Rare and Fine Wines Central
Rare and Fine Wines Sheung Wan
A
About Altaya Group
ltaya Group today announces the acquisition of Rare & Fine Wines, one of Hong Kong’s most trusted and longestablished wine retailers. With immediate effect, Rare & Fine Wines will be managed under Altaya Group’s retail arm, etc wine shops. Rare & Fine Wines will retain its reputable brand name, and will continue to be managed by wine industry veteran Mr. KK Wong.Mr Wong and his experienced team will maintain their commitment to the company’s continuing success. Rare & Fine Wines’ three retail locations include its shops at Bank of East Asia Building in Central, The Putman in Sheung Wan and Hankow Centrein Tsim Sha Tsui. They will continue to operate under the Rare & Fine Wines banner with its one-stop shop approach offering a wide variety of good value wines, fine and rare vintages as well as key spirits. Paulo Pong, Managing Director of Altaya Group,said: “The acquisition of Rare & Fine Wines is the perfect accompaniment to Altaya Group’s retail arm -etc wine shops. It is a valued brand that is entrusted by many wine lovers and we plan to expand the number of outlets to serve more customers. At the same time, we welcome the passionate and professional team at Rare & Fine Wines. Together we will maintain the highest standard of service and cultivate the brand in the exciting wine industry in the Hong Kong market and beyond.” The acquisition secures etc wine shops’ leading position in the competitive Hong Kong retail wine scene and completes its portfolio of specialty shops. The deal also doubles the number of etcwine shops’ existing outlets of its three regional-based themed wine stores -bordeaux etc, burgundy etc and champagne etc-and provide a platform for further expansion with a target of 15-20 shops in the next three years in Hong Kong and China. a.bc
Altaya Group was established in 2001 with the opening of Altaya Wines, a wholesale wine merchant providing personalized services to both trade customers and private clients. Their portfolio now spans over 6,000 labels from the best vineyardsacross the globe,and the brand is renowned for being ahead of the trend.
Paulo K. Y. Pong Managing Director, Altaya Group Paulo is the Managing Director of Altaya Group International Limited. Established in 2001, Altaya Wines is its wholesale wine division providing services to both trade customers and private clients ranging from wine list selection, export, wine investing to consultation and menu pairing. The company was recognized as Best Wine Merchant of the Year in Asia by The Wandering Palate in 2011. The recent development of its retail concept, etc wine shops, is a testament of the Group’s determination to offer a refined shopping experience to all wine-lovers, novice and expert alike, and the Group will expand this etc wine shops brand into Greater China in the coming years. Prior to that, Paulo worked in Bordeaux for several estates including Château Petrus and Château Cheval Blanc. In 2008, Paulo was awarded the Chevalier de l’Ordre de Merit Agricole by the French Ministry of Agriculture in recognition of his contribution to the development of the French Culinary Arts and Wine Culture. In 2011, he was selected as a board member of The Community Chest, Hong Kong’s largest and most respected charitable organization. Most recently in 2012, he was nominated by Wine Intelligence for the 10 for 10 Business Awards to celebrate those individuals who have made a significant contribution to the wine business in the past decade. Paulo holds a B.A. in Materials Science and Engineering from Massachusetts Institute of Technology.
Altaya Group expanded into the retailsectorin 2011 with the launch of the etc wine shopsbrand. The retail arm of Altaya Group, etc wine shops uniquely offers regional focused retail locations, with three Hong Kong locations to date: bordeau xetcin Causeway Bay, champagne etc on Lyndhurst Terrace, Central and the most recent opening burgundy etc in Pedder Building, Central.
32 SPOTLIGHT
current activities
To develop new recepi with breweries, provide recepi to magazine/web magazine and teaching cocktail making at cooking studio. Also she organizes cocktail event to have people experienced to try cocktails.
planning and high priority activities
There will be published her cocktail book in Taiwan, so she will have an event at the same timing. Also she will have an event with music director which concept is for spreading music cocktail. And she will publish second cocktail book with music CD. She is always thinking that people would know the delight of cocktail and bar.
HIROKO MURATA Do you think cocktail is must drink at bar?
The answer is no, I created recipe which girls can make cocktail at home an easy way. The ingredients are able to buy at super market or convenience store. Tools are not necessary such as professional one. When you are with friends, boyfriend or on your own for chilling and enjoying private time to drink cocktails, please use this book. Hiroko Murata
Cocktail Concierge
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Magic of the
Strawberry strawberry 5-8pieces vodka 30ml crandberry juice 30ml absinthe 1tsp carib 2tsp 1. Crush suger and pink peppers, put it to the rim of cocktail glass 2. Put strawberry into the Boston shaker and muddled well 3. Put other ingredients and shakek then pour cocktail glass
Aphrodisiac for beauty
Tanqueray No.10 25ml Home made organic orange Jerry 2tbsp Home made organic carrot purée 2tbsp Home made vermouth 10ml (white wine with roses, heath, blue mallow, orange peel and white balsamic vinegar ) pedro xinemes 10ml rose water 1tsp rose marry 1piece 1. Mixong Pedro xinemes and rose waters, then pour into perfume bottle. 2. Put all ingredients except rose water, Pedro xinemes and rose marry into shaker and shake it. 3. Pour into cocktail glass with flower for stem and put rose marry. 4. Pour Pedro xinemes in a perfume bottle when customer want to put, depends on their timing... (they can bring Pedro xinemes back home and enjoy at home as well) a.bc HIROKO MURATa’s Profile
She has an experienced of working at very famous mixology bar called 「amber in Nishi Azabu, Tokyo as manager. After she left amber, become freelance bartender. 「cocktail can be closer to the people as a motto, she wants people who does not come to bar to know how tasty cocktails undue her activity as a cocktail guide. She works also as a fruit & herb coordinator and a mixologist. She has a certificate of medical herb therapist.
The original cocktail and confiture which harnessed seasonal fresh fruit and herb are popular, serve cocktails at restaurant, bar, or event...etc...and also it is performing a lesson lecturer and writing activities. She has been performing to various media and recipe editorial supervision to companies, and books “lovely cocktail for a girls” was published in 2011. Blog http://ameblo.jp/fruits-harbs Facebook http://www.facebook.com/hiroko.murata.37
34 Cedar on 15
Our favourite cocktail of all however, has to be the Mango Tango, made with London Hill dry gin, Monin Spicy Mango syrup, mango puree, soda and garnished with‌ bird’s eye chillies, or cili padi, as Malaysians like to call it.
Unwind at Cedar
35 FEATURE
C
edar on 15 is more than just a restaurant on top of a hotel – its bar is also one of the best places to chill and relax after a long, stressful day. With an impressive U-shaped bar area and a lounge area populated by an array of comfortable sofas, one can recline in comfort and unwind with a perfectly concocted cocktail while enjoying a perfect view of one of the most magnificent structures in the world, the Petronas Twin Towers. The drinks here are pretty good here as well. If it’s beer you’re after, Cedar on 15 serves Hoegaarden and Carlsberg on tap, as well as a range of imported bottled beers. However, it is the cocktail menu that impressed us the most.
The menu features quite an eclectic selection, ranging from mocktails to classic cocktails, and even a range of signature, local flavoured drinks. If you prefer something without alcohol, then you really should check out Cedar on 15’s range of mocktails. Among them is the excellent L&A, named after the lime and assam boi (preserved plum) that are among the main ingredients in this drink (the others being soda, mint and Monin apricot syrup). Predictably refreshing and minty, the lime and the assam boi gives the drink a sweet and sour twist that gives this drink a very local flavour indeed. Another interesting concoction available at Cedar on 15 is the Kaffir Martini – made with Skyy vodka, kaffir leaves, Monin Lychee syrup, and Monin elderflower syrup – which is a smooth, easy drink with some wonderful floral and lychee sweetness. However, if you prefer your drinks to have a bit more bite and complexity, try asking for a gin version of the Kaffir Martini – the gin really helps to balance out the sweetness of the syrups, and adds an additional layer of flavours into the drink. Female drinkers would probably love the Cedar’s Whisper cocktail, which is made with Whispering Angel Rosé wine, Monin Peach syrup, cranberry juice and with a gooseberry garnish. It is an interestingly complex drink, with the more full bodied cranberry juice giving the rosé an extra dimension, and eliminating the dryness in the wine as well. Our favourite cocktail of all however, has to be the Mango Tango, made with London Hill dry gin, Monin Spicy Mango syrup, mango puree, soda and garnished with… bird’s eye chillies, or cili padi, as Malaysians like to call it. This was a very interesting cocktail – The fresh mango puree gives the drink a wonderfully smooth and rich body, and the sweetness of the mango was punctuated with the spiciness from the syrup (and possibly the chillies!), making each sip seem like there was a party going on in your mouth! If you’re looking for something uniquely different, try this one out… just be sure to look out for the little bits of chillies! a.bc
36 FEATURE
Years of experience: 3 years in wine and bar Restaurant How I started this industry: I was very passionate about all the food and beverage this way before I step in to the working society. I choose this industry because I can face many different people and challenges everyday, and there is plenty of knowledge that I can learn in here, it won’t make my working environment to be bored.
Chong Zhung Sin
(Harrie)
37 37 FEATURE
Malaysian
Glory Concoction
Matusalem Rum 45ml Roselle syrup 30ml Orange Liqueur 15ml Mango Juice 30ml Lemon Squeeze
Garnish
Roselle flower & orange skin a.bc
38 ABC CREATIONS
step
1
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Main ingredients for the Grasshopper cocktail
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39 ABC CREATIONS
step
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Grasshopper Master Mixiologist: Ethan Leslie leong
ingredients Bols cacao white Bols peppermint Bols peppermint foam Fresh milk
8 step by step 1. Prepare 30ml Bols peppermint and cacao white each 2. Mix them together 3. Pour into mixing glass 4. Shake it! 5. Pour into champagne saucer 6. Whipping fresh milk froth 7. Fumble the surface 8. Add on the foam Bols peppermint a.bc
40 feature
GLASSware ABC speaks to Shawn Chong, Sunway University lecturer on different types of cocktail glassware.
Would a normal glass or cup do instead? How do the containers affect the cocktails? And what is the difference between a normal glass and a Collins glass?
J
ust as chefs need plates, chinaware and other sorts of crockery to serve their masterpieces, bartenders too need Glassware and fancy vessels to serve their creations of liquid excellence. They come in many shapes and sizes and vary in capacities. Some are meant to serve drinks with ice and some without. Depending on the style of cocktail will also determine the type of glassware to use. In this section, we will look at the essential glassware needed at home or at a bar.
Champagne Flute Soon after realizing the issue with the champagne saucer, the Champagne Flute was born which has a smaller “mouth” which slows down the rate of evaporation of the carbonation. Also more pleasing to the eye as the longer body of the Champagne Flute allows the bubbles to be seen constantly rising to the top of the glass. A must have if you’re making Champagne Cocktails.
41 feature
Cocktail or Martini glass This would be the most iconic glass of the bar world. It can be safe to say that when you look this “V” shaped glass, you will immediately have images of colourful and fancy cocktails passing through your mind. We might have to give some credit to movies like James Bond for the Martini and Sex and the City for the Cosmopolitan as they help to portray the image of the “martini” glass being synonymous with cocktails. What used to be a glass to contain the original Martini cocktail of gin and vermouth, now practically any drink served in this style of glass can be dubbed as a “martini”. The size of this glass can range between 150ml and 225ml (5fl oz and 8fl oz). The recipes of classic cocktails tend to fit a smaller sized Cocktail glass whereas contemporary recipes tend to fill the larger vessel.
Coupe or Coupette of Champagne Saucer What used to be a glass to serve champagne soon became an essential in the bar as it holds the capacity of cocktail recipes rather well. The wine world soon found that the champagne saucer did not exactly do justice to the bubbly wine as the wine go ‘flat’ quite quickly due to large rim of the glass that exposes the wine to the air causing rapid loss of effervescence. This does not affect the bar world as most cocktails are still. Used interchangeably with the Martini glass, its capacity is more or less in the same range.
Highball or Collins A narrower and taller version of the rocks glass, generally used to contain beverages between 225ml (8fl oz) and 400ml (14fl oz). Looking at the amount it can hold, this style of glass is used for long drinks. Simple drinks like a rum and coke or elaborate like a Mojito would do just fine in a highball. Sometimes called a Collins glass, used by connoisseurs of the Collins cocktail it is slightly narrower and taller than a classic highball.
Wine glass Yes, as the name says, it is used to serve wine, usually the bigger one for red and smaller for whites. However, in the context of cocktails, it is used for concoctions with wine as an ingredient. Can go up as large as 300ml (10fl oz), it can be used for fruity drinks too.
42 feature
Rocks glass From the glass family of ‘tumblers’, this shape of glass is also known as an old-fashioned glass or a lowball. The name “old-fashioned” came from probably one of the oldest cocktails of that very name containing whiskey, sugar, bitters and water (ice). One of the most versatile glasses as it is used to serve drinks neat (not chilled), straight up (chilled without ice), or even on the rocks (with ice). Sometimes even warm cocktails if the walls are thick enough. One story has it that the name “rocks” can from the practice of drinking whisky a long time ago. Back in the day when there was no ice, whisky drinkers would go down to the stream to literally pick up a rock that had been chilled by the mountain waters. They would use the stone to chill their whisky.
Shot glass A small glass of about 45ml (1.5 fl oz) to 60ml (2fl oz). Ideally to use to sip a digestive after a meal but more commonly used for “shot” drinks like a B-52 or a Sambucca shot. Brandy Snifter or Brandy Balloon Just as the name suggests, the best glass to use to serve brandy or cognac. The glass with a smaller bowl is known as a brandy snifter whereas one with a large bowl is known as a brandy balloon. The large bowl allows aroma to linger longer in the glass contributing to the drinking experience. Also, the short stem allows the glass to sit nicely between the fingers and on the palm of the hand which allows heat from the hand to further react and release aromas from the brandy.
Hurricane glass
Sling glass Similar to the highball but a bit more fancy in shape. Great for long fruity drinks. Perfect for a Long Island Iced Tea.
Generally used for tropical styled drinks like the Pina Colada or the Zombie. Also a great glass for blended cocktails. These Hurricane glasses are usually slightly bigger in size. Why the name Hurricane? Because the shape resembles the shape of a hurricane lamp. a.bc
43
www.hawthornbrewing.com.au
44 LUNAR NEW YEAR feature
THE
GREAT BEER EXPERIMENT WITH BAK KWA BY Corrine Chia, The Drinking Partners
N
o food is as closely associated with the Lunar New Year, particularly in Malaysia and Singapore, as Bak Kwa. A delicacy of grilled meat with aromatic salty-sweet and roast flavours, Bak Kwa is a great nibble which pairs very well with a wide range of craft beers. And this is what we have been experimenting with in recent weeks- Bak Kwa and Craft Beer Pairing! Over 20 different labels of craft beers were sampled alongside Bak Kwa, with styles ranging from Pale Ales to Sour Beers.
45 LUNAR NEW YEAR feature
NEXT ISSUE
Showcase of different beers and food pairing
While there are no rigid rules on pairing techniques, starters can adopt in the early part of their beer pairing journey the 3 “C”s COMPLEMENT, CONTRAST and CLEANSE. Beers can either complement (echo the common flavour of sweetness in both the meat and the beer) or contrast (provide a different dimension and in this case, the bitterness from a hoppy beer also lightens up the texture of the heavily grilled and seasoned meat). Thirdly, the right level of carbonation as well as certain styles of beers such as sour ale worked well with Bak Kwa to cleanse the palate which could tire from the lavish
amounts of grease used during the grilling process. In all, we opened 25 bottles of beers and nibbled through several packs of Bak Kwa. Some pairings obtained a full consensus among the tasters whereas a few received the nod from only part of the team. Many pairings were underpinned by the 3 “C”s principle while a couple could not easily be explained using the same principle and yet worked perfectly. And this, we figure, is the excitement that drives us into unknown and untested territories in the realm of food and craft beer pairing. What was the last food and beer pairing which excited you? a.bc
Best Craft Beer Pairings with Bak Kwa LABEL
STYLE
BREWERY
COUNTRY
ORVAL
PALE ALE
ORVAL TRAPPIST MONASTERY
BELGIUM
BOON KRIEK
FRUIT LAMBIC
BOON BREWERY
BELGIUM
BAVIK PREMIUM PILS
PILSNER
BAVIK BREWERY
BELGIUM
ENCORE
INDIAN PALE ALE
MAGIC HAT BREWERY
USA
PALM
AMBER ALE
PALM BREWERIES
BELGIUM
RODENBACH GRAND CRU
SOUR ALE
RODENBACH BREWERY
BELGIUM
BLOED, ZWEET & TRANEN (BLOOD, SWEAT AND TEARS)
SAISON
DEMOLEN BREWERY
NETHERLANDS
HAMER & SIKKEL (HAMMER & SICKLE)
PORTER
DEMOLEN BREWERY
NETHERLANDS
SINGLE HOP - CITRA
INDIAN PALE ALE
DEMOLEN BREWERY
NETHERLANDS
AMERICAN DREAM
HOPPY PILSNER
MIKKELLER
DENMARK
SPONTANFRAMBOOS
FRUIT LAMBIC
MIKKELLER
DENMARK
YUZU, GLAD I SAID PORTER
PORTER WITH YUZU
MIKKELLER
DENMARK
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Harvesting in progress
47 FEATURE
- Origins
By Stephen Myers / Photo Credits: Aram Dulgarian
Caption
I
t was this very notion that drew me to Oaxaca time and again after that initial visit, long before I was able to realise it, lest be able to express it in the way Cutler does. I still can’t. Oaxaca, the land of sol and sombra is where Ilegal Mezcal is made, using the same traditional techniques that have been handed down over hundreds of years. Now, in conjunction with a fifth generation producer Ilegal is continuing that tradition
and writing what will be but a short verse in a story that will continue for hundreds of years to come. A candlelit self professed dive bar named Cafe No Se (www.cafenose.com), in Antigua, Guatemala is where Ilegal Mezcal was born. A haven for travelers, poets, musicians and those walking that road less traveled and finding like minded souls. The genesis being the owner John Rexer and his want to serve his customers the best mezcal Mexico had to offer. To satisfy the ever increasing thirst of patrons John
48 FEATURE
Top: Distillation; Below: Fermentation; Opposite: Tahona Crushing the roasted agave hearts
Whilst mezcal is now the darling of bartenders the world over for centuries it has held a central part in the history, culture and life of Mexico. At last, the oldest know spirit of the Americas is now finally receiving the recognition it deserves.
and partner Steve Myers would regularly travel to Oaxaca to source the best mezcals they found. Traveling through the mountains and valleys, purchasing mezcal in glass bottles, gerry cans and plastic water bottles they returned armed to provide Cafe No Se’s mezcal bar with stock. The more they returned to Antigua with, the more was demanded. It was a beautiful and vicious cycle. It was during these early days and the alternate logistical techniques used to get their mezcal across the border into Guatemala that Ilegal Mezcal developed into what it is today. Disguised as priests and engaging in other subterfuges to get their mezcal across dubious borders was all in a days work. Some might go as far as calling them modes day bootleggers. They deny this saying they were serving a higher calling. Whilst mezcal is now the darling of bartenders the world over for centuries it has held a central part in the history, culture and life of Mexico. At last, the oldest know spirit of the Americas is now finally receiving the recognition it deserves. A spirit of complexity, depth and nuance, mezcal is now recognised as one of the worlds finest distillates. Those in-the-know consider it Tequila’s cooler older brother and by all counts it is now receiving the deserved accolades, respect and appreciation of an international market. Mezcal now has its own Denomination of Origin and can only come from select regions in Mexico. COMCERCAM is the government body created to oversee and regulate the production of mezcal.
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50 FEATURE
The breadth of flavours found within the category of mezcal are akin to those in the world of whisk(e) y. With elevations ranging from 0-10,000ft, multiple microclimates, soil types, production methods and techniques and a myriad of different agaves used to produce mezcal, there is a mezcal for every palate. For years and continuing through to today, mezcal has had to overcome several misconceptions regarding its quality, production and supposed side effects. Please Note: Mezcal does not have mescaline in it (the agave is a succulent more closely related to the lilly family, and is not a cactus); It does not have to be smokey, and does not always have a worm in it (a mere marketing stunt) Still using the traditional and hand crafted methods of roasting the agave hearts in earthen ovens, Ilegal provides a balance of the true flavour of the agave and the smooth smokiness that is present
Tasting Notes Joven: A perfect balance of espadin agave and light smoke. Deep agave aromas. Hints of green apple, citrus and white pepper. Lingering heat and sweet agave. Ideal for cocktails and perfect on its own. Reposado: Beautifully aged for four months in American Oak barrels. Caramelized pear and bitter orange on the nose. Clove, toffee and hints of vanilla on the palate. Velvety smokiness throughout. An elegant sipping mezcal. Anejo: Aged for thirteen months in American and French Oak barrels. A gorgeous spirit rivaling the world’s finest scotches and cognacs. Maple, clove and bitter orange aromas. Dark chocolate and sweet agave on the palate. A delicate hickory smoke throughout. Rounded. Full. Rich. To be sipped and savored.
in a great mezcal. The espadin agave once mature is harvested at between eight and ten years old. Upon roasting in a volcanic rock lined sub terrainian oven, the agave hearts, orpinas, are crushed using the horse drawn millstone called a tahona. Using natural yeasts and water from a natural aquifer, the crushed pinas are left to ferment in oak vats for up to two weeks. This entire process is overseen by a master mezcalero, who, through generations of accumulated experience is able to ‘eyeball’ the entire process and determine when each stage of the production process is complete, without depending on chemical analysis or labs. Double distillation follows the fermentation step. Using small alembic stills and once again water from the aquifer to bring the proof to 40% ABV Ilegal Mezcal’s Joven is created. The Reposado is then rested
Illegal Mezcal bottles
in American Oak barrels for a period of four months and the Anejo for thirteen months. Each of Ilegal’s bottles are hand labeled, corked, wax sealed, signed and hand numbered. As mezcal is a creation of sun, water and ten years of terroir, each lot will be different. Whilst remaining with in a limited and strictly measured set of parameters, each lot of Ilegal will be slightly different, thus honestly reflecting not only the true nature of mezcal production but also ingredients and factors that combined to make it. With the production of each new lot, the previous ones become collectors items. It is more art than science. Ilegal Mezcal’s three expressions are able to cover a breadth of drinking styles. The Joven and Reposado are the basis of both great shaken and stirred cocktails. Whilst the Anejo is best savoured on its own. If you are unsure as to how to drink Ilegal, place it in the hands of your go-to bartender for a drink of their choice or enjoy it as we have produced it - in your favourite glass and the way you enjoy your spirits. a.bc
Stephen Myers is one of the owners and founders if Ilegal Mezcal. More than the Global Brand Ambassador role he fulfills, his is more of a Jack of All Trades. Having developed Ilegal Mezcal with John Rexer, the owner of Cafe No Se in Antigua, and brought it across the Mexican/Guatemala border via alternate logistical methods, Stephen now works closely with importers, distributors, venues, stores and consumers to educate and share his knowledge of mezcal, and introduce Ilegal Mezcal to the world. For further inquiries please contact Steve at info@ilegalmezcal. com. You can also find the full range of Ilegal Mezcal at La Maison du Whisky in Singapore. For more information, please contact info@whisky.sg.
51
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24th April - Kuala Lumpur
The 5 Malaysia th
Bartending Championship 2013 ORGANISED BY: Bar Pro Bartending Specialists Supported by: Malaysia Bartenders Association & World Flair Association
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52 FEATURE
Craft Beer Citizens
join the revolution
T
he surge of the craft beer culture around the world has been around for the past 20 years. Yet, for the average beer drinker, craft beer is still something perceived as being either a gimmick, or an overpriced bottle that inevitably follows with: “I’d rather pay for a bottle of wine with that price”. There are geographical differences of course, Asia in general is just beginning its craft beer revolution, whereas other parts of the world such as the US, the UK, and other parts of Europe are ahead of us by a long stretch. In my daily work, I often warn the average beer drinker to think long and hard before trying the first truly crafted beer, because once the first sip is taken, more often than not, there is no going back. For those who are yet exposed to the full spectrum of beer possibilities, this is an article for you. However, rather than beating you over the head about the virtues of a good beer, let us explore the context in which the craft beer movement arose, and how we may understand the rationales behind the “fight” for better beers. Perhaps it is no coincidence that the rise of the craft beer movement began in the 90s. If you were any older than a teenager during this period, you would remember the violent demonstrations
53
www.hawthornbrewing.com.au
54 FEATURE
of the anti-globalization movement around the world aimed at the perceived wrong doings by the political and corporate players on the environment, on labour conditions, on trade inequalities, and on the integrity of the legislative authority. On how it affects the layman, activist figures such as Naomi Klein, the author of arguably one of the most influential books of the alter-globalization movement No Logo, argued that one of the things that large corporations do very successfully— large-scale branding and mass-marketing—is that they limit the number of choices available to the public. Whether it is a coincidence or not, craft movements for a number of disciplines began around the same time the anti-globalization movement was at its peak—architecture, industrial design, fashion, culinary art, and so on. The craft beer movement therefore may have similar roots in the anti-globalization campaign: a fight against
the establishment, a thirst for choice, a search for identity, and most of all, a vision for better alternatives. So what is the craft beer movement fighting against? The very same products that line 99% of the supermarket shelves, the restaurants, and the bars. It argues, most notably in the 2009 documentary film Beer Wars, that beers by large commercial breweries are designed to be bland and non-offensive, brewed for the mass market, and reinforced by non-stop marketing campaigns. What the craft beer revolutionists tell the public is the very same story Morpheus tells Neo in the 1999 film The Matrix, “take the red pill…and I’ll show you how deep the rabbit hole goes”, or rather, drink better beers, and open yourself to a larger array of aromas and flavors a beer can and should have. For the average beer drinker, a beer has to be cheap, refreshing, easy to drink, and again, it has to be cheap. A common story I tell consumers is that a coffee takes 15 seconds to brew, is double the price of a bottle of craft beer by volume, and is brewed by a trained teenager; it is not uncommon
A common story I tell consumers is that a coffee takes 15 seconds to brew, is double the price of a bottle of craft beer by volume, and is brewed by a trained teenager; it is not uncommon for an average coffee drinker to have up to three cups of coffee a day.
55 FEATURE
for an average coffee drinker to have up to three cups of coffee a day. A beer on the other hand, takes 4-6 weeks to brew, and is designed and produced by an experienced brewmaster. The verdict? A beer that costs the same as a coffee is still considered expensive by most of the average beer drinkers— someone contact Steven D. Levitt, author of Freakonomics, to work this one out!!! A regrettable knee-jerk reaction would be for someone to have a bottle of imperial indian pale ale upon reading this article, and determine that craft beers are too strong for them. This action is analogical to an instant coffee drinker who has a doppio (double expresso) as the first pressurized coffee experience. There are as many beer styles as there are coffee styles, some are a bit sissy, others are super macho. Preferences will change depending on your level of experience, the season, the food you are eating, and the social occasion. Also, a beer can be as much a contemplative drink as a coffee or a glass of wine. It is not uncommon for me to be accompanied by a USD$12 bottle of beer over a quiet night with a book, whether it is an imperial stout that’s been aged in an American Oak barrel, or a fresh bottle of IPA. And yes, it is important to have the beer poured into a glass! The fight for better beers is just starting in Asia. However, it is encouraging to see that signs of a healthy consumer demand have resulted in better imported beers, as well as locally established microbreweries. No longer are beers left in over-heated
Danny is the co-founder of The Bottle Shop Pty Ltd, currently the largest online retailer of craft beers in Hong Kong. He is also the co-founder of Nine Bellies Pty Ltd, which distributes award winning crafter beers. Danny is an avid home-brewer and has a Certificate of Practical Brewing from the UK.
warehouses for months before they are consumed. Nowadays, beers are imported more frequently so that they are drunk fresh once they arrive locally. Brewer artisans demand that distributors take meticulous care in their storage and transportation; some are shipped in refrigerated containers, travel in refrigerated trucks, and stored in temperature controlled warehouses, just so that the consumer gets the product in its best possible condition at the end of the day. If all these efforts sound overly precious for a beer, do a side-by-side tasting of a craft beer with a commercial beer at room temperature and decide for yourself which pill you choose, the red, the blue, or both? a.bc REFERENCES: http://www.alaskacommons.com/2012/11/17/saturday-morningfunnies-this-week-in-internet-memes-13/
http://philcook.net/beerdiary/2011/06/03/8-wired-‘batch-18’/ http://www.beercartel.com.au/Mountain-Goat-Rare-BreedBefore-the-Dawn-Black-IPA http://domesticcraftbeer.blogspot.hk/2011/08/stone-russianimperial-stout.html
56 FEATURE Leo Imai OWA Beer
OWA
From Europe &Japan, With Love
57 FEATURE
M
ost people are surprised to learn that OWA beer, with bold Japanese Kanji characters emblazoned across its washi-like bottle labels, are actually Belgian in origin. Brewer and owner of OWA Beer, Leo Imai, originally a Yokohama native, now plies his trade from Aalst, about 19 miles northwest from Belgium’s capital of Brussels. How did a brewer of Japanese origin end up making in Belgium of all places? His story is perhaps a familiar story of following’s one own passion. The 39-year old was previously working for one of Japan’s largest beer manufacturers, Kirin, albeit in a totally different capacity - he was in its restaurant section. “I was serving beers, but I have never met the people who actually made the beer,” recalls Imai, who was in Singapore for a market visit and looking for opportunities here. “It was all a little bit strange.” He held the belief that consumers would be keen to know who made the beers they were drinking and the philsophy that went behind them. That sparked a journey to Europe, with stints in Ireland, Germany and Belgium to learn how to make beer. His background in chemistry helped. While working for a Belgian brewery, he found out that they had excess capacity and asked if he could make his own beer. OWA Beer was born.
His signature OWA is a Belgian-style pale ale, while the other key beer is its darker cousin, the OWA Kuro, a strong dark ale. Both beers have been made for pairing with Japanese food. “I use roasted malts, and its taste pairs well with grilled food such as Japanese kushiyaki, as well as with the vinegared taste in sushi,” explains Imai. Today, OWA Beer works pretty much like a gypsy brewer, moving between breweries with spare capacity. “It can be challenging to use different equipment, but so far it is manageable,” he says. He currently makes around 600 hectolitres of beer a year, 90-95% of which is his signature OWA. Much of that production goes to markets in Europe - with the United Kingdom currently his biggest market - with 30% going back to Japan. Any particular reason why the UK is his biggest market? “I don’t know,” he confessed. But Imai has started to also make lambic beers, but applies Japanese flavours for his own interpretation of the classic Belgian sour beer style. His ume (Japanese plum) lambic recently made waves in a beer tasting event in New York, but he’s also looking to use Japanese yuzu as well as leaves from the cherry blossom tree. Making beers with a Japanese influence would be a hat-tip of sorts to his country of origin which he left in 2005. It would also pay tribute to the name OWA, the name of his brewery, with literally means “Europe and Japan”. a.bc
Daniel Goh is the founder and director of The Good Beer Company, a business that focuses on introducing premium craft beers to Singaporeans. The Good Beer Company currently runs an on-premise location in Chinatown, as well as specialty beer retail store 99 Bottles along East Coast Road.
58 SPOTLIGHT
Asia Bar Culture speaks to the “Association of Bartenders & Sommeliers Singapore” (ABSS), Michael Cheng (President) and Steven Cheng (Vice President).
W
hen was this association formed, and by whom? In 1986, a group of beverage managers initiated a meeting, and with them a shared vision to form an association for the bartenders in the industry. Despite their heavy commitment at work, they still meet up and the objectives were written and the most exhausting procedural constitution was drafted. It was not all that easy with obstacles to clear but the association’s name was selected and applied. The office site came from the blessing of the Singapore Hotel Association which has since been the main reason for the existence of the association. Recruitment of members was done and the Management Committee was formed. In 1987, the formation year of the Association of Bartenders, Singapore, a $10.00 registration fee was paid to the Registry of Society to formally register the association. The Singapore Hotel Association assisted by donating $500.00 to our kitty-bank in support of our newly formed association. The restless association barely in its first year was already involved in the international scene. The ABS
Founded in 1987, the Association of Bartenders & Sommeliers, Singapore (ABSS) is one of the most active food and beverage organizations in Singapore. Each year, it organizes a string of cocktail competitions, all of which are highly motivating to the bartenders and wine sommeliers, who, formed most of the members of the ABS.
59 SPOTLIGHT
From that launch, ABS will be known as ‘Association of Bartenders & Sommeliers Singapore’ (ABSS). The change is aligned with the enlargement of the scope of ABS and to expand and reflect the changing trend of the beverage industry in Singapore. The ABSS is so highly regarded that it does not only just confine its activities to the promotion of bar and wine events in Singapore but has also been invited to other countries to conduct courses and organize competitions for their local bartending associations. These include Thailand, Vietnam, Mauritius and the Seychelles. The worldwide body of the bartending trade, the International Bartenders Association (IBA) which was founded since 1951, decided for the first time ever to conduct the John Whyte Course outside Europe, the IBA chose Singapore as the venue and naturally, the ABSS to organize the course. The first Singapore course took place in 1993. Today it is called the Elite Bartenders Course, more popularly known as the bartenders’ university. On the competition-front, ABSS continues to annually organize the National Cocktail Competition and the regional Asia Pacific Bartender of the Year Cocktail Competition. Michael Cheng, President of ABSS
then applied to join the International Bartenders Association (IBA). All ground work was done and the association invited the late Mr Yoshiaki Sa wai from Japan who was then the Vice-President (Far East) of the IBA. Mr Sawai’s trip down opened the association opportunity in its admission into the IBA. In December, Mr Jason Long, the first President of the association, accompanied by Mr Derrick Lee, Honorary Secretary, attended the IBA Congress in Rome, Italy. The ABS was formally accepted by the International Bartenders Association whose President then was Mr Michel Bigot. The association have until today a big “THANK YOU” to the late Sawai San for his valuable assistance in getting the association into the IBA. Once again, ‘ARIGATO, SAWAISAN’. ABSS the original name set by its founders? Founded in 1987, the Association of Bartenders & Sommeliers, Singapore (ABSS) is one of the most active food and beverage organizations in Singapore. Each year, it organizes a string of cocktail competitions, all of which are highly motivating to the bartenders and wine sommeliers, who, formed most of the members of the ABS. The Association of Bartenders Singapore (ABS) celebrated its 20th anniversary in 2007 with the launch of a new logo.
Steve Cheng, Vice President of ABSS
60 SPOTLIGHT
Michael and Steve Cheng
In 2000, ABSS played host to 52 countries members of the IBA, organized the IBA-World Cocktail Competition and the 1st Flairtending Competition and once again 10 years later in 2010. The Association of Bartenders & Sommeliers, Singapore has not only done their profession proud, they have also securely place Singapore on the international cocktail map. What are the 3 key objectives of ABSS? The 3 objectives of the Association shall be: a) to promote generally the interest of the trade in which members are engaged by encouraging a higher standard of conduct and competence; b) collaboration with WDA to provide skills training to those keen to enhance their employability. c) to provide for the registration of new cocktails by means of cocktail competitions and to organize such social and trade events and competitions for its members as the Management Committee may from time to time decide; What current project/s is ABSS working on? a. Republic Polytechnic Bartender Training Programme 1st intake March 18th b. National Cocktail Competition 2013 (Heats) – July 17 ,18 . Finals –July 25th 2013 c. IBA - Elite Bartenders Course (JWC) Asia -21 July till 1st Aug 2013 d. Asia Pacific Bartender of the Year Cocktail Competition Finals Aug 1 e. Singapore Sommelier Challenge Aug 13, Finals Aug 20 Any future plans, in the next 3 months to 2 years? Sourcing for a bigger classroom unit to conduct our WDA courses.
Can anyone be an ABSS member? Or are there different member categories? Full member (for bartenders), Ordinary member (for hospitality school students), Associate member (for companies) Honorary Life Member (for ex-Executive Committee members) Were there any partner or association in Asia that has linked with ABSS? Nippon Bartenders Association – Japan Bartenders Association of Taiwan Hong Kong Bartenders Association Association of Bartenders, China Philippines Bartenders League Saigon Bartenders Guild What are the major annual activities of ABSS? (Eg. Competition, Training, Oversea Trade show) Major annual activities will be: a. International Bartenders Association Congress b. IBA - Elite Bartenders Course (JWC) Asia c. National Cocktail Competition d. Asia Pacific Bartender of the Year Cocktail Competition e. Republic Polytechnic Bartender Training Programme f. WSQ Bartender Training Programme & WSQ Advanced Beverages Programme Is ABSS endorsed by WDA of Singapore? We are a Programme Partner of WDA offering Bartender Training Programme for the industry Is ABSS recognized by IBA (International Bartender Association)? Total 58 countries members in IBA. ABSS is one of them. a.bc
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62 SECTION
LUNA BARTENDER
‘BAGUS’ CHAMPIONSHIP 2013 INTERNATIONAL OPEN RESULT Organised & sponsored by:
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FLAIR CATEGORY
From right: Quang Bjn – Vietnam (Champion), Putu Purnayasa – Indonesia (2nd Runner Up) & Sham Bar Pro – Malaysia (1st Runner Up)
From left: Putu Purnayasa – Indonesia (2nd Runner Up), Quang Bjn – Vietnam (Champion) & Sham Bar Pro – Malaysia (1st Runner Up)
63 SECTION
MIXOLOGY CATEGORY
From left: Shingo Kasori – Japan (2nd Runner Up), Osmund Bernard – Malaysia (Champion), Juan Jonez – England (1st Runner Up) & Chef Fadli – Executive Chef
From right: Juan Jonez – England (1st Runner Up), Osmund Bernard – Malaysia (Champion), Shingo Kasori – Japan (2nd Runner Up) & Mr. Jeya Kumar – F&B Manager
WINNERS INTERNATIONAL OPEN BARTENDER BAGUS
From left: Mr. Halim – Malaysia Bar Pro Association, Shingo Kasori (Japan) – 2nd Runner Up Mixology, Osmund Bernard (Malaysia) – Champion Mixology, Juan Jonez (England) – 1st Runner Up Mixology, Quang Bjn (Vietnam) – Champion Flair, Sham Bar Pro (Malaysia) – 1st Runner Up Flair, Putu Purnayasa (Indonesia) – 2nd Runner Up Flair, Chef Fadli – Executive Chef & Mr. Jeya Kumar – F&B Manager.
1st HEAT RESULT MIXOLOGY CATEGORY
FLAIR CATEGORY
From left: Rahman – Doraku (2nd Runner Up), Osmund Bernard – 7atnine (Champion) & Rhey Moreno – The Venue (1st Runner Up)
From left: Raziff Shamsudin – I Beam Bar (2nd Runner Up), Sham Bar Pro – Desire (Champion) & Kim Canova – Rome Empire (1st Runner Up)
64 SECTION
2nd HEAT RESULT MIXOLOGY CATEGORY
FLAIR CATEGORY
From left: Ace Syed Osman – Bar 21 (2nd Runner Up), Imran – Ril’s (Champion) & Kelvin Lee – Marini’s 57 (1st Runner Up)
From left: Faa – Swiss Garden Resort (2nd Runner Up), Alvin Bugzz – Freelance (Champion) & Romel Santiago – TGI Fridays (1st Runner Up)
3rd HEAT RESULT MIXOLOGY CATEGORY
FLAIR CATEGORY
From left: Azrien Masrie – Marini’s 57 (2nd Runner Up), Amar Pawaka – Maison Francaise (Champion) & Muhammad Haniff – Luna Bar (1st Runner Up)
From left: Erik – Freelance (2nd Runner Up), Md. Affendy Ladius – Bunga Raya Island Resort (Champion) & Manuel Simwan – Freelance (1st Runner Up)
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