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RAISING THE BAR www.aphmedia.com
cuL T URE
JANUARY-FEBRUARY 2013 Asia’s Bi-monthly Mixology Magazine ISSUE 02
Lee Yvonne Timeless Beauty
with HER exquisite cocktail creation from Ril’s Bangsar
Blackforest Martini ISSN: 2289-2133
RM10 (Malaysia) S$6 (Singapore) AUD$6 (Australia)
by Ethan Leslie Leong
IN THIS ISSUE...
Asia Bar Culture KAH Tequila Contest (12 KAH Tequila Blanco 50ml up for grabs) Sydney City “Drinks” Tour The Baxter Inn, Cafe Pacifico & The Victoria room BEST WATERING HOLES IN CHANGKAT BUKIT BINTANG by SJ Zheng Interview: Shawn Chong on Beverage Studies & Kazuhiro Chii on skills required by mixologists How to BreW Mountain Goats by Cam Hines, Co founder Mountain Goat Brewery drink responsibly
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1
2 CONTENTS
COVER STORY
8
COVER STORY
8 Ril’s Bar
A Touch of Class
16 Blackforest Martini by Ethan Leslie Leong
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3 CONTENTS
FEATURES
26 ABC City Tour
Spotlight
44 The Perfect Mix
Sydney, Australia
by Shawn Chong
48 Judging Criterias FEATURES
by Mr. Tomoyuki Hojo THEME
54 How to Brew Mountain Goats by Cam Hine, Co founder mountain goat brewery
58 Rum n Raisin
by Ethan Leslie Leong
62 A Good Match
32 ABC City Tour: Best Places To Drink In Changkat Bukit Bintang
Find the right combination of beer and food by Corrine Chia
by SJ Zheng
40 Mr. Kazuhiro Chii
Chief Bartender of Waku Ghin, Marina Bay
ABC CREATIONS
by Gary Regan
THEME
66 Made in Japan: Yamazaki Whiskey
Regulars
6 Editor's Note 19 Asia Bar Culture KAH Tequila Contest 20 Malaysia’s Hottest Blogger Column 65 The 5th Malaysia Bartending
Championship 2013 ABC Creations
68 Nectarine & Lovelace by Shawn Kishore
Any suggestions or tip-offs for Asia Bar Culture? Drop us an email at: kit@drinkstrademedia.com info@aphmedia.com
4 EDITOR’S NOTE
Says the Editor... Happy 2013, dear Readers!
T
his year we’re “raising the bar” to bring the best of the industry to you. In every issue will features stories on bar culture and business, and Asia’s best and most innovative and creative bartenders and mixologists. We’ll also take you on tours of our capital Kuala Lumpur, plus a whirl round another city’s most exciting watering holes. In this issue, we head Down Under to Sydney. If you’ve been to this Australian city, you’ll have some idea of how vibrant its bar scene is. If you haven’t, we hope that our feature will inspire you to plan your next holiday around a pub crawl there. Besides our city tours, we have a selection of interesting articles, including our cover story about Ril’s Bar, showcasing the beauty of Yvonne Lee, Miss Malaysia-World 2012. Beer lovers will find the piece on Australian microbrewery Mountain Goat interesting; and Corrine Chia’s insights on beer-food pairing useful. And bartenders and mixologists will benefit from the guide to the judging criteria at bartending and mixology competitions; and the interview with Kazuhiro Chii, chief mixologist at Waku Ghin. Finally, if you’re thinking of furthering your studies in Culinary Arts or Hotel Management, the Q&A with Shawn Ong, Sunway University’s lecturer in beverage studies should serve as a real eye-opener. We hope you’ll enjoy this issue. Once again, a very happy new year to you – wishing you great drinks all year long. And once again, 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’d would love to hear from you.
Shaw
n Kis
hore
uki
oy Tom
o
Hoj
Cheers!
The Editor
ng
n Cho
Shaw
Corrine
Chia
5 CONTRIBUTORS
WHO’S ON THE COVER?
Kazu
hiro
Chii
SJ Zheng
Cover Lee Yvonne, Miss World Malaysia 2012 Location Ril’s Bangsar Make up Mabel Toh
Ga
ry
Photography by Drinks Trade Media
Re g
an
Ethan
Leslie
Leong
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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 Kazuhiro Chii, Shawn chong, Shawn Kishore, Tomoyuki Hojo, Gary Regan, Corrine Chia, Tim Chew, Ethan Leslie Leong, Yann Loh Photographer Drinks trade media MHB: 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 SAVOURING EVERY SIP
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.
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8 COVER STORY
OUR foot starts tapping almost immediately after you step into the cosily lit environment of Ril’s Bar in Bangsar. It’s as if you’ve been transported into a Charlie Chaplin movie, as the catchy rhythms of classic jazz standards punctuate the relative calm and cosy serenity of this marvellous little hideaway, which looks set to raise the bar for similar establishments in the area. Styled after a 1920s classic jazz bar, Ril’s Bar transports you back to a time when bars were places people went to meet people, where one could lean back in comfortable Chesterfield, drink in hand, and enjoy relaxing, live jazz performances (you can do this at Ril’s every Friday and Saturday). Food lovers may recognise the name Ril’s – the original Ril’s Steakhouse restaurant at The Warehouse on Jalan Tun HS Lee supposedly serves the best steak in town. Its second outlet in Bangsar however, is more than just another steakhouse – it is a two-tiered dining and drinking experience; the sparkling white table cloths and glinting silverware of the restaurant downstairs serving as a prelude to the hidden gem of a bar upstairs.
With its high, timbered ceiling, lushly wallpapered walls, dim yet cosily warm lighting, classic, antique furniture and decor (which even extends to its amusing aviary themed restrooms), Ril’s Bar is a far cry from the increasingly generic and monochromatic bar scene in the Bangsar Telawi area. Here, at the bar where time seemingly stands still, was where we decided to bring the timeless beauty of Miss Malaysia-World 2012 Yvonne Lee to not only shoot the photos that would grace this issue’s cover, but also try out some exquisitely exotic cocktail creations from Ril’s chief mixologist Danny Winter. Ril’s is a bar that takes its drinks seriously. The perfectly polished marble-topped bar is surprisingly uncluttered, and you can watch the bartenders work their magic unhindered by the usual, ugly sight of beer taps that grace most bars in the city. If whisky and wine are your kind of drink, Ril’s has an extensive range of these on their menu; but really, the cocktails are the main attraction here. The staff here are well-trained by Winter to make the range of cocktails available on the regular menu, which includes classics such as Clover Club, Mint Julep and Sidecar. But for something extra special, check out their special menu of cocktails, found on a little pamphlet on your table.
9 COVER STORY
The beautiful Yvonne Lee, Miss World Malaysia 2012
Ril’s Bar A Touch of CLass
10 COVER STORY
Danny Winter preparing Cocktail for Lee Yvonne
With amusingly creative names ranging from the quaintly curious (Siam Champagne Fizz, Pomelo Paloma) to the downright strange (Only Jerks Smoke, Sirap Bang Bang), the cocktails on this special menu showcases Winter’s playful and experimental side. Dazzled (but not frazzled) by the delectable and sweet Yvonne, Winter decided to whip up the Red Bean Ramos Fizz for the lovely lady. This drink is inspired by the red bean pau or dumpling. Gin, lemon juice, lime juice, vanilla essence, egg white, milk and cream are blended to an airy texture (supposed to replicate the lightness of the pau casing) and then added to a glass with a large dollop of tangysweet red bean sorbet at the bottom. The result is a wonderful concoction which, when stirred well, combines the sweetness of the red bean sorbet and the tangy citrus notes of the lemon/lime juice into a well-balanced, refreshing dessert drink – the perfect drink for our elegant beauty queen. Another drink that Winter is particularly proud of is his Candy Floss Negroni, which involves pretty much the same ingredients as a normal
Ril’s is a bar that takes its drinks seriously. The perfectly polished marble-topped bar is surprisingly uncluttered, and you can watch the bartenders work their magic unhindered by the usual, ugly sight of beer taps that grace most bars in the city.
11
Danny Winter Chief mixologist
Lee Yvonne Miss World Malaysia 2012
12 COVER STORY
Negroni (Campari, gin, and sweet vermouth). What makes Winter’s Negroni special is that instead of mixing it all into one glass, he puts a ball of Campari-flavoured candy floss in a rock glass, and gives you the rest of the ingredients in another glass which you are supposed to pour over the candy floss to complete your Negroni. The final result may taste like a regular Negroni, but regular drinkers of the Negroni will be able to taste a hint of candy floss sweetness mingling with the usual complex bittersweet flavours of the drink.
What makes Winter’s Negroni special is that instead of mixing it all into one glass, he puts a ball of Campariflavoured candy floss in a rock glass, and gives you the rest of the ingredients in another glass which you are supposed to pour over the candy floss to complete your Negroni.
Nevertheless, it is superb example of the swinging, creative inventiveness that permeates the atmosphere at Ril’s Bar. It is an outlet that adds a touch of class to all the chaotic hustle and bustle of the Telawi area in Bangsar, and is a quaintly wonderful little hideaway that defies conventions, and provides a breath of fresh air to the increasingly generic drinking scene in the area.
Ril’s Bar is located at 30 Jalan Telawi 5, Bangsar Baru, 59100 Kuala Lumpur, Malaysia. For more information, call +603-2181 1634, or visit www.rils.com.my a.bc
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14
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16 step
1
step
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2a
step
3
2b
step
4
step
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17 COVER STORY
Blackforest Martini Master Mixologist: Ethan Leslie leong
8 step by step red currants, black berries, raspberries & blue berries lemon (juice) 30ml vodka 30ml gin Giffard Muroise Du Val De Loire 1. 2. 3. 4. 5. 6. 7. 8.
step
6
Prepare all the ingredients (2a & 2b) Muddle the berries into jam foam Pour the vodka and gin into mixing glass Add Giffard Muroise Du Val De Loire Add lemon juice Shake it! Double strain Sprinkle icing on red currants
step
7
step
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miss universe gala night 2013
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Heineken Red & Green Celebration Text by Tim Chew (timchew.net)
H
Photos by: Andy Kho (andykho.com), Tim Chew (timchew.net), and respective brands
eineken painted Kuala Lumpur green and red with a series of five parties inspired by progressive party cities—Rio de Janeiro, Tokyo, Amsterdam, New York and Ibiza. The parties aimed to carry the spirit and energy of each of the party cities and showcase Heineken as the world’s No. 1 international premium beer, served in over and 176 countries around the world. The events were held at 7atenine at The Ascott, SkyBar at Traders Hotel, Bedroom at Pavilion KL, Zouk Club KL, and Sixty9ine Mansion in Penang.
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T
he inaugural Club Asahi, was held on 4 October 2012 at Butter Factory in Kuala Lumpur, and was the start of a new party series that has been specially conceptualised to bring unique themes and enigmatic experiences from the most dynamic and exciting metropolises around the world right into the heart of some of Malaysia’s hottest venues. Providing the tunes for the party were the Base Agents, while the all-girl dance troupe sensation, the CyberJapan Dancers thrilled the crowd after which Japan’s No.1 DJ, Shinichi Osawa took over before turning over the turntables to B.A.T.E. The crowd was kept watered with Asahi Super Dry, Japan’s first Karakuchi beer. Definitely a new party series to look out for in 2013.
Club Asahi Text by Tim Chew (timchew.net)
Photos by: Andy Kho (andykho.com), Tim Chew (timchew.net), and respective brands
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H-Artistry: The Global Art of Mixing Text by Tim Chew (timchew.net)
Photos by: Andy Kho (andykho.com), Tim Chew (timchew.net), and respective brands
H
-Artistry finished their trilogy of epic parties with a mega-party for 4,000 party-goers on 3 November 2012 at the Malaysia International Exhibition & Convention Centre. Performing was Korean group Block B, X Factor winner Alexandra Burke, female K-pop group EvoL, Australian Havana Brown and Starkillerz. Guests were also treated to signature Hennessy V.S.O.P. long drinks and tried out the Hennessy 360 Cam.
25
S
tudio Lounge launched its second outlet in Malaysia at Sunway Pyramid on 22 November 2012 and featured a unique “ondemand” a long-draw glycol-cooled beer system with taps located on tables. The liquid chemical, glycol, is circulated throughout the entire piping network to ensure the beer is ice cold when it is poured into the glass. The “on-demand” system uses the most advanced beer monitoring equipment to ensure accurate and user-friendly reporting with each table having its own display featuring the quantity that have been poured and other real-time information. The state-of-the-art flow meters and valves, designed specifically for beer, allows the system to control and record the flow. a.bc
Launch of Studio Lounge Sunway Pyramid Text by Tim Chew (timchew.net)
Photos by: Andy Kho (andykho.com), Tim Chew (timchew.net), and respective brands
26 SYdney City Tour
City Tours
SYDNEY ABC city tour:Australia
27 SYdney City Tour
Baxter’s Home from Home
T
he Baxter Inn was inspired by the true story of Whitey Bulger, a famous Boston gangster of the Winter Hill Gang. The gang used to meet in old Boston bars to plan their boxing and horse racing “fixes”. When Whitey absconded with millions of dollars, under the alias Thomas Baxter, we imagined that he would have set up an unsigned, hard to find, back alley basement bar in Sydney, decorated like his old Boston haunts to alleviate homesickness. Every wall would be covered with photos of the famous boxers and horses that helped him make his money
in the first place. The music would start with slow chugging blues in the afternoon, and ending with piano blues, hard swing and soul blasting till 1am. Whiskey and Whisky are the main focus of the bar, both visually (500 bottles on the 12 metre multi tiered back bar) and as a drawcard for whiskey fans near and far to try a few they may not have before. The cocktail list only numbers six classics in selections. Any other classic favourite the bar has ingredients for can be made on request of course. The wine list is over 300 strong, all Australian, most with some decent bottle age, concentrating on classic regions and styles. Four beers are on tap, and rotating in style regularly. Another 20 beers are available by the bottle, mostly boutique micro brews from Australia, NZ and USA.
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29 SYdney City Tour
Cafe Pacifico Sydney Located in the loft of an East Sydney warehouse, in the middle of a dark dead-end street, this cantina will send you on a trip deep into the heart of Meso-America. Salsa and Merengue keep the pace jumping, while Margaritas are shaken and Fajitas fly steaming out from the kitchen. The food is Californian Mexican Cantina style, nothing fancy here, but it’s all made fresh in-house and is delicious. However, Café Pacifico Sydney is best known for its Classic Margaritas and collection
of premium and rare Tequilas as well as Mezcals. Or as Australian Bars and Clubs Magazine wrote in their 50 Great Bars edition: “The greatest tequila Bar Australia has ever seen. Cafe Pacifico has made its mark on the scene in so many different ways that it should almost be preserved as a national bartending monument one day. The success of Cafe Pacifico lies in the tireless hard work of Phil Bayly, who is not only recognised as a leading bar operator, but also as one of the worlds leading tequila aficionados.” For 15 years, Cafe Pacifico has been about atmosphere. Nowhere in Australia is it possible to have such a unique Mexican experience, imbued with a sense of style, sophistication and most importantly fun. See you soon!
Clockwise (From opposite page): Interior of The Baxter Inn; Interior of Cafe Pacifico; Outside Cafe Pacifico; Fish Tacos and famous Pacifico Margarita; Dia de los Muertos
30 SYdney City Tour
Introducing The Victoria Room In its tenth year as one of Sydney’s most popular and award-winning cocktail bar restaurants, The Victoria Room evokes all the opulence of the British-Raj era. The Cocktail Bar at The Victoria Room offers a superlative wine list, decadent cocktails and innovative carafes. Recent awards and nominations include: Finalist ‘Cocktail Bar of the Year’, 2013 Time Out Sydney Bar Awards ‘Cocktail Bar of the Year’, 2012 Time Out Sydney Bar Awards ‘Best Cocktail List’, 2011 Australian Bartender Magazine Awards Finalist ‘Cocktail Bar of the Year’, 2011 Time Out Sydney Bar Awards Finalist ‘Bar of the Year’, 2010 Australian Liquor Industry Awards Dinner is a fine selection of Mediterranean and Middle Eastern-inspired dishes, each moderately priced and designed to share. Patrons have the option of dining at traditional tables or casual lounge seating where they can recline on plush sofas and armchairs. Dinner is served Tuesdays, through to Saturdays, from 6pm to 11pm. Supper at The Victoria Room sees the reintroduction of sophisticated late night dining. Signature flavours of the restaurant are partnered with unique dining experiences such as ‘Chocolate Fondue and Martinis for Two’. Supper is served on Fridays and Saturdays, from 11pm to 2am. High Tea has become synonymous with The Victoria Room. It is the quintessential English ritual of formal afternoon tea with guests enjoying freshly cut sandwiches, assorted sweeties and feather-light scones served on a triple tier stand. High Tea is available on Saturdays and Sundays, from 12pm to 5pm. Performance Carnival is held every Sunday from 6pm. Each week, patrons of The Victoria Room are dazzled by local artists and musicians showcasing their unique talents. From burlesque beauties, aerial artists, singer-songwriters and roving mime performers to sultry tango dancers and acrobats put on a show that is not to be missed. And the best news is that entry is absolutely free! a.bc
Clockwise (From top): Sugar Daddy cocktail; The Victoria Room Bar, One of the interiors of The Victoria Room
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32 KL CITY TOUR
Best
Places To Drink in Changkat Bukit Bintang
33 KL CITY TOUR
W
HAT is the best place to get a drink in KL? While there are many places around the city where you can get great beer and cocktails or the best variety of wines and whisky, there is one place where you can get the best of everything, all on one street – Changkat Bukit Bintang. Ask any resident of Kuala Lumpur where the most happening street in downtown KL is currently, and the answer would most likely be Changkat Bukit Bintang. Located in the heart of the city, within walking distance from the popular Bukit Bintang shopping district and just down the road from the Jalan Alor food heaven; there is no other street in KL with as great a concentration of pubs, bars, restaurants and clubs as Changkat Bukit Bintang. From beer to whisky, wine to cocktails, if you love your drinks, you should definitely pay a visit to this street. Here, we’ve highlighted a few outlets in the area that we think have some of the best drinks that the Changkat Bukit Bintang area has to offer:
Best place for cocktails
The Establishment
From martinis to highballs, long island ice teas to gin fizzes, tequila shooters to beer cocktails, there is a cocktail for everyone on Changkat Bukit Bintang. The seasoned Changkat BB party-goer will swear by the cocktails served by old stalwarts Frangipani and TwentyOne Bar+Kitchen, and with good reason too – they have a great range of drinks here ranging from the classics to some creatively concocted concoctions as well. However, we’re going to go for the new kid on the block here - The Establishment (31, Jalan Mesui, Off Changkat Bukit Bintang. Tel: 018-366 5863), which is fast er… establishing itself as one of the best places for cocktails in the area. Located at Jalan Mesui, just a short walk down from Changkat Bukit Bintang, The Establishment is a complete, drinking, dining and socialising experience in a sophisticated, stylized space, with three unique and distinct levels. Feel like chilling out with a nice cold, refreshing mojito or caipirinha after a hard day’s work? Check out the street level Industrial Lounge, with its rustic, deliberately weathered interior deco that helps create the mood of a more relaxed, informal space. Or are you the partying sort who would rather dance the night away with a few glasses of long island iced tea? Then head upstairs to the regal, lush looking Opulent Lounge instead. Also opening soon is The Botanical Rooftop, which will boast the biggest exposed rooftop in the area, making it the perfect place to chill out.
We recommend
You’d be spoilt for choice by the cocktails on offer here, but one of our favourites is the aptly named “The Establishment”, which is a tantalising mix of 42 Below vodka, Joseph Cartron apple liqueur, rose syrup, mint, fresh lime juice, fresh cucumber and jasmine tea, shaken on ice and served in a tall Collins glass. It is a cool, minty and fruity long drink that brings to mind those refreshing ice lemon teas you get at a local mamak store, but with added oomph and certainly with a lot less sugar!
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Best for Beer
The Bier Bar & Taps Beer Bar Beer lovers are spoilt for choice here. Almost every single outlet on Changkat Bukit Bintang serves a variety of tapped and bottled beer, usually commercial brands like Tiger, Carlsberg, Heineken and Hoegaarden. Of course, you can’t have a category called “best for beer” without mentioning an outlet that is actually called The Bier Bar (47, Changkat Bukit Bintang. Tel: 03 2148 0511).
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2011 Best Pilsner
www.hawthornbrewing.com.au
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37 KL CITY TOUR
A German-styled bar with cosy wooden furnishings and a warmly lit interior, the outlet serves about 25 different varieties of beer, including some great German brands such as Schneider Weisse and Weihenstephaner. If you’re in the mood for something stronger, they also have an awesome range of seventeen German schnapps on their menu. If you prefer to be more adventurous with your beers however, then we suggest you venture off the street a little and take a short walk to Taps Beer Bar (One Residency, Jalan Nagasari, Off Changkat Bukit Bintang. Tel: 03-2110 1560) which has almost 80 types of craft beers (including 15 on tap), and get yourself a real education in good beers!
We recommend
The Schneider-Weiss range of German wheat beers at The Bier Bar; in particular the Schneider Weiss Original, which is an excellent, mediumbodied beer with a refreshing, slightly hoppy, crisp flavour. If you go to Taps, make sure you try the variety of excellent Mikkeller India Pale Ales (IPA) they have on tap and bottled.
38 KL CITY TOUR
BEST FOR WHISKY
The Whisky Bar Whisky is another drink that can be found in abundance here on Changkat Bukit Bintang – you can get bottles of single malt or blended whiskies quite easily in almost every other outlet here. However, if you are a true whisky lover who knows your Islays from your Speysides and your Highlands from your Lowlands, then The Whisky Bar (44, Changkat Bukit Bintang. Tel: 03-2143 2268) is where you want to be. With over 300 different whiskies ranging from Scotch blends and single malts, American bourbons, Irish whiskies and even Japanese whisky, this is one of the best places to come for a dram in the Klang Valley. The first thing you notice as you enter the outlet is the massive collection of different whiskies on display behind the bar. Ardbeg, Bowmore, Maker’s Mark, Yamazaki, Jameson, Laphroaig, Macallan, Glenmorangie, Lagavulin… all these and more can be found on their shelves, and most of them are available by the glass. This is also a place that takes the consumption
of whisky seriously. Each glass of whisky comes in a sniffer glass, accompanied by a small jug of water, and a rock glass containing a perfectly formed ice ball, made with a patented Macallan Ice Ball Maker. The jewels in The Whisky Bar’s crown are the 44 Year Old Gold Bowmore single malt, which costs a whopping RM25,000; and a bottle of 50-Year-Old Auchentoshen, which retails for RM24,000 a bottle. Unfortunately, the only way you’ll be able to get a taste of these whiskies is if you buy the entire bottle, but if you do happen to do so, please be sure to give us a call when you are ready to open it!
We recommend
Almost everything here is worth trying, but we would recommend you check out the range of Japanese whiskies from Suntory that consists of Yamazaki 12-Year-Old and 18-Year-Old single malts, the Hakushu 12-Year-Old and 18-Year-Old single malts, and the 17-Year-Old Hibiki blended whisky. With characteristics that bring to mind the best of Scotch whisky but with a distinct Japanese twist to them, these are definitely some of the best-tasting whiskies produced outside of Scotland.
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BEST FOR VALUE
10 on Changkat Who says drinking at Changkat Bukit Bintang has to be expensive? With so many competing outlets along the street, it’s not hard to find a decent drink at an affordable price, regardless of whether you are alone, with a date, or out partying with a whole gang of friends. From Happy Hour to bottle promotions, all it takes is a little exploring to find a good deal. All the same, Ten On Changkat (50, Changkat Bukit Bintang. Tel: 03-2142 5670) still takes the cake for the venue with the best value for money on the street – almost everything on its menu is priced at ten ringgit! From highball long drinks to beers and cocktail fizzes, you can get a great variety of drinks (and food) to suit your mood, all for ten ringgit. If you feel like it, you can also add another ten ringgit or more (everything here is priced at multiples of ten) for something more premium or high end. With its strategic location right on the corner of Changkat Bukit Bintang, colourful light green sofas and sunny deco, this is a great place to hang out after a long day’s work and snigger at the cars stuck in the traffic jam outside!
We recommend
The signature Mile High Ball long drink, made with Midori melon liqueur, cherry brandy and lime juice soda. Don’t let the neon green colour fool you, this is a nice, refreshingly fizzy drink that has a great balance of sweetness from the Midori and sourness from the lime, and is definitely worth more than the ten ringgit you pay for it! a.bc
The Signature Mile High Ball
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41 INTERVIEW
Asia Bar Culture speaks to
Mr Kazuhiro Chii Chief Bartender of Waku Ghin, Marina Bay Singapore
A
What skill sets does a mixologist need to be prepared with? mixologist needs to be prepared by learning not only basic skills such as building, shaking, stirring and blending, but also new techniques. These new skills can comprise how to make and work with espuma or foams, and how to use smoker machines, for example. Which skill is most important for a good mixologist to have? E.g speed or good memory I think what’s most important is to have an enthusiastic attitude and an open mind to learn.
How do mixologists prepare themselves before a competition? Firstly, it is critical to understand the purpose and the gist of the competition. Once this is done, a mixologist can decide how he can best express and incorporate his personality into the preparation and execution of the competition.
I think what’s most important is to have an enthusiastic attitude and an open mind to learn.
Do you normally memorise all recipes or refer to a recipe book when making any cocktail? There is a limit to memorise all recipes of cocktails which are on the menu at the bar I work at in Waku Ghin. However, if a guest orders a cocktail I don’t know how to make, I would definitely refer to a cocktail book. I wouldn’t try to hide this action from the guest, rather, I would refer to it at the bar, to maintain honesty and integrity towards my guest. Is it important to remember your regular customers’ favourite drink? Absolutely yes, it’s very important. And sharing this information with other staff is also important.
42 INTERVIEW
Professional Qualifications Name of Institution / Training Centre
Certificate / Diploma / Degree Obtained
10/2012
2012 Bols Bartending Academy Cocktail Jam
Certificate of Bols Bartending Academy
07/2012
24th National Cocktail Competition 2012 (Singapore)
Finalist
05/2012
18th Golden Cup International Cocktail Competition in Taiwan
3rd prize
05/2012
Bols Around The World 2012
Singapore Finalist
07/2011
International Bartenders Association
Certificate of International Bartender Qualification
10/2009
2009 Yokohama International Cocktail Competition
Represented Singapore
11/2008
2008 Singapore Patron Tequila Cocktail Competition
Finalist
10/2006
32nd World Cocktail Competition in Greece
Represented Singapore (14th/49)
07/2005
14th Asia Pasific Cocktail Competition
Represented Singapore
07/2005
17th Bartender of the Year Cocktail Competition 2005 (Singapore)
Certificate of Award (Champion)
10/2004
Consejo Regulador de las Denominaciones de Origen Jerez-XérèsSherry, ManzanillaSanlúcar de Barrameda y Vinagre de Jerez
Certificate of Venenciador Aficionado (Officially recognised by Junta de Andalucia Spain)
03/2004
Nippon Bartenders Association (NBA)
NBA Bartender Master Course
11/2003
Japan Kanagawa Prefecture
Certificate of Youth Skilled Technicians
09/2003
Ballantine’s Whisky Academy
The Barman of Ballantine’s Certificate
11/2002
Nippon Bartenders Association (NBA)
N.B.A Bartender’s Technical Certificate
06/1999
Nippon Bartenders Association (NBA)
Certificate of NBA Bartender
Year
How does a mixologist create new surprises, such as creating one-off creations? What inspires you? We can get a lot of inspiration and ideas from daily life—I think it’s possible to find links between cocktail creations and everything around us. Most important, I think that the best mixologist should be ‘crazy’ about their craft—it is as essential to them as living and breathing. How do you prepare cocktails for a group of guest and having a conversation at the same time with them? What do you normally ask your guests before making their personalised cocktail? I would ask the guests for their preferences: liquer, fruit, colour and glassware, for example. Even when a guest says “Anything!” it is important to ask them what they dislike, as this will work towards creating a great cocktail experience for them.
Mixology certainly is not an easy job. It has really evolved to become a global phenomenon and as people become more educated about the craft and more people beome mixologists, it is important to constantly learn new techniques and create new recipes to stay competitive and ahead of the game.
In your career as a mixologist for 17 years, what are the challenges you have faced? What is the one challenge that you think a new bar tender will most likely encounter? Mixology certainly is not an easy job. It has really evolved to become a global phenomenon and as people become more educated about the craft and
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more people become mixologists, it is important to constantly learn new techniques and create new recipes to stay competitive and ahead of the game. In this respect, a new mixologist may feel quite a lot of pressure to have complete knowledge of the craft, when in reality, this is something that has to evolve with time and one’s own personality and style. The key again is to have an open mind and keen attitude to learn. What advise can you give to people interested in becoming accomplished mixologists? There are no shortcuts to bartending—keep learning to go forward. What inspired you to be a mixologist? Omen from Bacchus. a.bc
PROFILE Kazuhiro Chii was born in 1975 in Yokohama, Japan. He took his first steps as a bartender in 1995 at one of the most historical bars in Yokohama, the Ocean Bar Chrysler. A decade of working at the bars in both Yokohama and later, Tokyo, allowed Chii to hone his Japanese bartending style. In 2004, he moved to Singapore to work as the main bartender at Bar 84 at The Gallery Hotel. Chii has taken part in several cocktail competitions over the course of his career; his notable achievements include winning first prize at the “17th Bartender of the Year Cocktail Competition” in 2005 and representing Singapore in the “32nd World Cocktail Competition”, which took place in Greece in 2006. Most recently, he won third place at the “18th Golden Cup International Cocktail Competition” in Taiwan. Chii was appointed Chief Bartender at Waku Ghin at Marina Bay Sands in early 2012. His career in bartending and bar management spans over 17 years and counting.
44 SPOTLIGHT
THE
PERFECT MIX Shawn chong sheds light on the subject of “beverage studies” and the art of mixology.
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What is “beverage studies”? everage Studies is a subject within the curriculum for the Diploma in Hotel Management as well as Diploma in Culinary Arts offered at Sunway University. What the subject offers is basic knowledge in regard to the various beverage categories. The syllabus covers basic general information about a beverage category, its production process and any important information relative to the subject. The subject spans across from wine and fortified wine to beer to spirits and mixology as well as coffee. The syllabus is spread across a semester of 14 weeks.
Shawn Chong, Lecturer,Sunway University
What are the important elements in the subject of “beverage studies”? Within this one subject, we attempt to offer as much as the essential knowledge as possible. The syllabus covers very basic information that every food and beverage professional should be equipped with in the industry.
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What do students learn in this diploma course? (theory and practical) In the course structure at the Centre for Tourism, Hospitality and Culinary Management, tutorial sessions are included to supplement theoretical knowledge. For example, when learning about wine, the students will get a chance to learn and experience wine tasting in the tutorial session. Likewise, when it comes to spirits and mixology, the students will be shown the basic techniques in making cocktails. For coffee, the school has invested in manual espresso machines so that students get hands-on experience and understanding on how to pull a perfect espresso, to how froth milk and eventually how to combine all this together for a perfect cappuccino.
more about wine or oenology (science of wine making) as learning about alcohol always starts with learning about wine first. The Diploma in Hotel Management is a programme accredited by the Malaysian Qualifications Agency (MQA) and validated by the Le Cordon Bleu.
Does beverage studies include the concept of budgeting and costing of materials? No, beverage studies does not cover this aspect as our main goal with this subject is to offer theoretical understanding of the beverage categories. The concept of budgeting and costing will be taught in another subject, Purchasing and Cost Control which covers that aspect more thoroughly.
How do you ensure students are equipped with enough knowledge to enter the relevant industries? The most important thing is to ensure the students have a strong foundation of knowledge and techniques which will be timeless and invaluable if they were to start off in the industry when they graduate. We try to monitor the students’ performance with continuous assessments. As someone who is still working within the Food and Beverage industry, I always try to keep things relevant when teaching the students by sharing any new industry practices or trends. In terms of jobs, as long as the students decide they would like to start a career in Food and Beverage, there will always be jobs available and whatever they have learnt can always be applied although they may have to adapt to minor differences in practices from place to place.
Is Sunway University the first to teach this subject? Is the course accredited by any association or specialised organisation? To my knowledge, Sunway University is not the first to teach aspects of beverage. Other courses may cover
Education is not just about picking up a book and learning, can you share with us more of your passion to this industry? (is there a shortage of quality work force in this industry) If you talk about the hospitality industry as a whole,
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the operations side is very practice-based. Thus, it’s especially true when you say “Education is not just about picking up a book and learning”. In today’s world, no matter what industry, there is always talk about “sustainability”. After being in the hospitality industry for a while now and rising through the ranks, the thing that disappoints me the most is the quality of fresh graduates from various hospitality institutes that are about to enter the industry. And we’re talking about students with two, three or four years worth of education behind them. Looking at the bigger picture, I see this as a growing problem for the future of the industry. And so I entered the education industry with Sunway to see what was actually going on at that level. It’s a big challenge but I will try to offer whatever skills and knowledge that I have to help improve the standard of graduates. As noble as it sounds, we can’t afford to “sweep this matter under the rug” as the hospitality industry is growing every single day. While I’m still able, I will do whatever I can or die trying. Haha There is always another side to the image of working behind the bar. Could you share with us and even the parents about the professional aspect of mixology? I can give you a long article just on this but let me try to summarise it. The professions in the hospitality industry are still very much at the stage of fighting off perceptions like, “She’s just a waitress” or “He’s just a cook” or “That bartender just knows how to pour drinks”. Behind the scenes there is much more than meets the eye. As a chief mixologist or bartender there are a lot of skills involved. To run a successful bar, the bartender would need to have management skills. Managing stock, finances and such. Interpersonal, communication and human resource skills. Knowing how to deal with staff and how to communicate with guests. Operational skills. Remembering recipes and producing the correct drink with the correct method and technique and eventually making guests happy. Also, as a professional, we need to know how to be responsible
in serving and selling alcohol. Procedures to handle intoxicated guests. There’s a lot more but from this alone, I hope that it communicates this profession is not “just a pouring drinks” game. What are the career prospect as a mixiologist? “A Bartender can be a mixologist but a mixologist is not necessarily a bartender”. I say this because the word “mixologist” refers to someone trained in the “art of mixing” but may not necessarily have the operational skills to work behind a bar or have the interpersonal skills to provide great service.. However, a true bartender knows how to essentially do what his profession says, to “tend bar”. A bartender will be able to generate sales for a bar, make you a Whisky Sour and try his best to make sure you leave happy at the end of the night. It may not be the best Whisky Sour you ever had but with training and personal development, that bartender can possess “mixologist-level” skills. So, in my opinion, I would say the career prospect of a “bartender” will give more mileage compared with a “mixologist”. Bars are constantly being opened and there are a lot of efforts to improve the beverage industry and cocktail culture in KL. So career prospects will be aplenty and look bright for the future. What is your advise for the young who would like to enter into this sector of business? Do not expect a fast track to success. Success in this industry still boils down to hard work and perseverance. A “never-give-up” and positive attitude will take you far. To those newly entering the industry, give yourself time to learn whatever you can, maybe 3 to 5 years, build a strong foundation for yourself and work from there. Work hard from the bottom up no matter your qualification. But in the process, remember to have fun. “Work hard from the bottom up no matter your qualification. But in the process, remember to have fun” is still a motto I stay true to till today. Cheers! a.bc
48 SPOTLIGHT
Ready...Set...
Pour!
ASIA BAR CULTURE SPEAKS TO Mr. Tomoyuki Hojo, THE Asia Director of World Flair Association & Director of All Nippon Flair Bartenders’ Association on the judging criterias
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artending competitions are usually judged based on eight criteria or categories that vary according to the competition and the judges. However, technique, performance and entertainment value are always at the core of what the judges look for. Generally speaking, the competitors are judged based on a five-minute performance. The five-minute evaluation window is enforced whether the routine takes three or seven minutes. Points are awarded during the five minutes, after which, judges deduct marks for items dropped, liquid spilled, breakages, mis-timed performance in relation to music, inaccuracte pouring and failure to prepare the required drinks.
Are You Good Enough? The 8 Things Judges Look Out For in Bartending Competitions
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Difficulty In this category, the judges will assess the difficulty of a routine based only on the moves that are executed successfully. The difficulty level of the following will be scrutinised: Individual moves; a combination of a series of moves; the way a bartender hits their moves to the music.
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Creativity Originality is what the judges want to see in this category. Competitors will score highest for the most creative and original flair moves, styles and sequences. Signature moves will be rewarded but brand new moves are what the judges hope to see.
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Variety The variety of moves and the variety of combinations of objects performed with are what is looked for in this category. Competitors are encouraged to display as many aspects of flair as possible and avoid repetition of moves and combinations of objects.This category is scored on the degree of difficulty that the competitor’s routine contains as a whole. Only moves that are successful will be taken into account when determining the competitor’s difficulty score. If a competitor attempts a trick and does not hit it, and does not go back and attempt it again, the trick will not count towards the competitor’s difficulty score. Difficulty can come in several forms. It could be the level of difficulty in one individual move. It could be the combination of a series of moves put together, or it could even be the way a bartender hits their moves to the music or the beats.
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Smoothness Flow is what is looked for in this category of judging. The competitors must aim to execute their moves smoothly and avoid choppiness. There should not be breaks between moves. Instead each move and sequence should transition into the next smoothly. es they perform. Points will be deducted for any drops that interrupt the routine. But the speed and ease of recovery will be taken into consideration.
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Balance JBalance is a skill that is highly-prized. Competitors will be judged on how they handle their equipment and are able to complete their preparation flair routines with grace and smoothness and without dropping anything.
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Showmanship Showmanship is judged based on the competitor’s stage presence, demeanor and rapport with the audience. The competitor should show confidence and be in command of their routine and performance at all times.
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Music Interaction Competitors must show good timing and musicality in this category. They will be judged on how they perform their routines in time with the music and beats, and how they use the music to enhance their performance.
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Composure Competitors who are calm and collected, and able to perform under stress and pressure will impress the judges, especially those who can recover from mistakes with minimum fuss.
フレア競技の審査について 近年開催されている世界中のフレア競技の大半は、8項 目の加点と設定されたDeductionsにて減点されます。 審査員は選手の一つ一つの発表したテクニックやエン ターテイメント性をチェックします。 選ばれた審査員は自身の設定した加点システムをもと に、点数を加算していきます。 審査員自身の設定した加点システムは、5分の演技を基 準として考えます。 3分あるいは7分の演技で、加点配分が5分と同じ場合、 そのシステムは3分なら5分の設定より高い点になり、7 分なら5分の設定より低い点数の設定で行う必要があり ます。
難易度やクリエイティブのデータも参考にした上で、 細かくグラスのセットやジュースを注ぐなどの動きな ど含め、全体な技の豊富さや、異なる動きを見て行き ます。
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Smoothness 技や構成のスムーズさ、失敗時の回復力を審査する 項目です。 動きを調整したり、多くのドロップなどで演技進行を 妨げる内容は、高い加点が得られません。
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Balance 用意して来た演技を正確に表現出来ているかを審査 する項目です。選手のルーティーン・リスクも込みで 審査致します。
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従って競技者は、5分の予選から7分の決勝に挑戦する 場合、決勝での加点獲得は予選より、リスクを背負う 事になります。
Showmanship 会場をどれだけ盛り上げているのかを審査員する項 目です。 フレア・テクニックと盛り上げる動きを融合させ、ス マイルや情熱で観客に感動を与えているかを見ます。
加点内容8項目を紹介致します！
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Diffficulty 難易度の高い動きや技を審査する項目です。審査員 は、常に熟練した完成度の高い難易度テクニックを期 待しています。
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Creativity 選手の創造性溢れるテクニックを審査する項目で す。 競技者は、人を楽しませる能力を技や動きで表現しな ければなりません。審査員は幅広い知識があり、競技 者が独自で考えた発表であるのか？見抜く必要があり ます。
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Variety ここではフレア全体の流れ、多様性を審査する項目 です。
Music Interaction 曲との調和を審査する項目です。 バックグランドの曲とフレアの融合性、音ハメなどは 必須となります。
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Composure 選手の平常心、冷静さを審査する項目です。リラッ クスして演技をしているか審査しましが、テクニック のリスクがありながらである事が基本です。 多くのドロップは点数にも影響がありますが、演技を 立て直す事能力は加点にも繋がります。
大会によっては厳しいカクテル審査も設定されます。 以上の加点から以下の減点を差し引きます。 Drop、Spill、Break、Misc、ポアミス、ミッシングドリ ンクなどがあります。
pwn
52 SPOTLIGHT
Frozen Mojito with Flower Espuma (1) Frozen Mojito White Rum 60ml Sweet&Sour mix 60ml Suger syrup 4tsp Mint leaf 2 pinches Crushed Ice 2 scoops (2) Flower Espuma Marienfoe Veichen Likor 45ml Almond syrup 15ml Sweet&sour mix 60ml Boiled water 50ml Mineral water 50ml Geratin powder 10g 1. Mix the first batch of ingredients in a blender and pour into a small glass. 2. Melt gelatin with boiled water and mineral water then mix other left ingredients. 3. Put (2) into espuma bottle and twisted head part then to be produced carbon dioxide gas 4. Pull the lever of espuma bottle and pour mousse into cup then put edible flower and mint
How to drink espuma 1. Scoop frozen mojito with tea spoon 2. Enjoy with espuma until espuma getting half left 3. Put 4tsp frozen mojito into espuma 4. Mixing and wait 2mins 5. You can enjoy cocktail jerry a.bc
You can check photos how to enjoy this cocktail. http://catman-flair.blog.ocn.ne.jp/blog/cat10964350/
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MR HOJO’S Profile
Mr. Tomoyuki Hojo is an Asia Director of World Flair Association and Director of All Nippon Flair Bartenders’ Association. He has over 20 years experience tending bar and as a mixologist and has won 12 local and international awards. He has been a judge at over 200 international competitions.
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How to BREW
Mountain Goats... Cam Hines, Co Founder Mountain Goat Brewery
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ountain Goat started out in my mate Dave’s backyard in the early 1990′s. Dave was homebrewing almost every weekend when a postcard turned up from me (backpacking through Canada). I was travelling after throwing in my music industry job in Melbourne. “When I turned up in Vancouver a friend took me out to some local bars serving a host of local microbrews on tap. I just
suddenly got the picture and realised what Dave was striving for back home. My perception of beer got turned upside down right then and there. So I sent Dave a postcard that said something like Dave, we’ve go to talk, we need to start a microbrewery in Melbourne…” After two years of frantic product development in Dave’s backyard and a lot of red tape the first serious Mountain Goat beer was born. The Hightail Ale hit the shelves (well around three shelves) in October 1997. Having no money we kicked off by contract brewing their initial batches in borrowed facilities when not in use. A good way to start but we really needed our own brewery.
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So while Dave was living in a disused town hall in country Victoria overseeing the brews I wrote a business plan and started knocking on doors in Melbourne. “Plenty of people liked the idea of owning part of a brewery but when it came down to it we were two, young, overly ambitious guys without much business experience. We approached every banking institution imaginable and most of them wouldn’t even open our business plan. Our personal position statements included three surfboards, a couple of mountain bikes and Dave’s EH Holden” says Cam. Not a lot of security for the banks evidently. Anyway, Dave and I learned to be persistent. Really persistent. We finally secured the required funds from friends, family and a business banker who wanted us out of his face. We started out selling beer in our home state (Victoria) only. We really didn’t have any money to market ourselves so we had to just get out there and befriend the bar staff and the local drinkers in some pubs that said they’d carry our beer and give us a go. It sounds pretty sad but the truth is that Dave and I were the only ones drinking our beer for the first while. Lot’s of people told us they thought our beers had a lot of flavor but perhaps too much flavor to drink more than one glass of. We entered the Australian International Beer Awards and to our delight the Hightail Ale won the trophy for Champion Ale from a Small Brewery.
This gave us some confidence and got us some good media exposure. We then introduced our beer in kegs and got it on tap in a few local pubs. This really helped us get a foothold because most people want to drink tap beer over bottles when in a pub. Over the years we’ve gradually added more tanks and brewed more beer but kept the business completely independent. Last year we installed a new, state of the art brewhouse (manufactured in Canada). This has allowed us to really gear up our capacity and have greater control of the process on brewdays resulting in more consistent and higher quality beer. We open the brewery to public every Wednesday and Friday night, cook tasty pizzas and have all our beers on tap. We also conduct free brewery tours every Wednesday at 6:30pm. It’s great to be able to show people how we make beer and have them taste it fresh inside the brewery. Today we are brewing more than one million litres per year and distribute our beer all over Australia and are also know distributing small quantities to the US, Sweden, New Zealand, Malaysia, Singapore and Hong Kong.
It sounds pretty sad but the truth is that Dave and I were the only ones drinking our beer for the first while. Lot’s of people told us they thought our beers had a lot of flavor but perhaps too much flavourr to drink more than one glass of.
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Our current beer line up:
Rare Breed seasonal releases
Hightail Ale
This is the beer we first kicked off with in 1997. It’s an English inspired amber ale with rich malt body and floral hop aroma. Alcohol content comes in at 4.5% (1.2 standard drinks per bottle).
Steam Ale
The Steam is a crisp, certified organic ale. We incorporate a hit of wheat malt in the grist make-up and ferment it cool. We use Cascade and Citra hops to give it a fresh, zippy finish. Great as the weather warms up. 4.5% ABV, 18BU’s.
IPA
We’ve been bringing the IPA out in Rare Breed 640ml format on and off over the last few years and we’ve been getting a load of requests to make it permanent. Ale, wheat and crystal malts upfront and Citra and Galaxy hops bring it all home. 65BU. 6.2%ABV. A tough nut, but loveable all the same.
Rare Breed Goats come out pretty regularly but chop and change with the season and as we feel inspired. They are in a 640ml bottle format packed 12 in a carton. They are found mainly inner Melbourne but have been known to make it to specialty beer stores around the country. These beers are generally higher in alcohol and bigger in flavour and aroma than our Steam and Hightail. Regular Rare Breeds include Double Hightail, Coffee IPA and Surefoot Stout along with some rarer Rare Breeds like Rapuzel and Black IPA. a.bc
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Rum n Raisin Master Mixiologist: Ethan Leslie leong
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8 Ingredients:
Fresh milk Raisin Banks 7 rum Mozart black cocoa
8 step by step
1. Sprinkled banks 7 rum in raisins & set on fire 2. Muddle the raisin 3. Add 30ml of Mozart black 4. Add 30ml of banks 7 rum 5. Shake it! 6. Make a chocolate rim 7. Pour into glass and add forth milk 8. Fumble the surface
LUNA BARTENDER
‘BAGUS’ CHAMPIONSHIP 2013 Organised & sponsored by:
Supported by:
Heats Luna Chill Out Bar K. L Malaysia - 17thJan. 2013, Thursday, 8.30pm Luna Chill Out Bar K. L Malaysia - 24th Jan. 2013, Thursday, 8.30pm Luna Chill Out Bar K. L Malaysia - 31th Jan. 2013, Thursday, 8.30pm Grand Final Luna Chill Out Bar K. L Malaysia - 7th Feb. 2013, Thursday, 8.30pm Elimination Round Prizes (17th, 24th& 31st January, Champion) Mixology Category
Flair Tending Category
1st Runner up Trophy + 2 Nights 3 days stay at Executive room Pacific Regency –(Voucher) + Picture frame at Luna + Invitation for Luna Bar Events + 1 Year free pass for 5 person to Luna Bar (Cover Charge) + RM1000 + Luna Cer tificate) Represent Malaysia to Grand Final.
1st Runner up Trophy + 2 Nights 3 days stay at Executive room Pacific Regency –(Voucher) + Picture frame at Luna + Invitation for Luna Bar Events + 1 Year free pass for 5 person to Luna Bar (Cover Charge) + RM1000 + Luna Cer tificate) Represent Malaysia to Grand Final.
2nd Runner up Medal + 2 Nights 3 Days stay at Superior room Pacific Regency – (Voucher) + Invitation for Luna Bar events + 1 year free pass for 3 persons to Luna Bar (Cover Charge) + RM500 + Luna Cer tificate).
2nd Runner up Medal + 2 Nights 3 Days stay at Superior room Pacific Regency –( Voucher) + Invitation for Luna Bar events + 1 year free pass for 3 persons to Luna Bar (Cover Charge) + RM500 + Luna Cer tificate).
3rd Runner up Medal + 1 nights 2 days stay at superior room Pacific Regency – Voucher + Invitation for Luna Bar events + 1 Year free pass for 2 persons to Luna Bar (Cover Charge) + RM300 + Luna Cer tificate).
3rd Runner up Medal + 1 nights 2 days stay at superior room Pacific Regency – (Voucher) + Invitation for Luna Bar events + 1 Year free pass for 2 persons to Luna Bar (Cover Charge) + RM300 + Luna Cer tificate).
FLAIRTENDING SCORING 70% + COCKTAIL SCORING 30% - Smoothness - Presentation - Difficulty - Taste - Creative Flair - Colours - Enter taining - Texture - Interaction with music - Cleanliness - Overall performance - Aroma - Originality - Presentation
MIXOLOGIST SCORING 100% - Taste - Colours - Texture - Cleanliness - Aroma - Originality - Presentation
Carlsberg Products
Magnum Wine Products
For any enquires, contact: Jose Kim 013-2611445 / Aika 017-6855528 / Faizan 016-9632068 / Halim 017-2301497 Send your application form to our email: fnbadmin@pacific-regency.com, events@pacific-regency.com, luna_mgr@pacific-regency.combar_mgr@pacificregency.comarnb@pacific-regency.combar_mgr@pacific-regency.com or barpromalaysia@hotmail.com
62 Spaghettini with Soft Shell Crab
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GOOD MATCH Find the right combination of beer and food for a meal that hits all the right spots
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eer and food pairing is my hobby! In the fridges both at home and office, there are always a couple of bottles chilled and ready for any impromptu beer and food pairing sessions. Everyone knows that different types of cuisines and dishes offer a combination of smell and flavours but not many are aware that beers are equally stimulating, with diverse aromas, tastes and textures varying from bitter, citrus and floral to nutty, sweet, and sour. Mikkeller, a brewery we highly respect was once asked “What should you say to those who say you can’t get same flavour nuances in beer as you can in wine?” to which the brewer and founder, Mikkel replied incisively “That’s a bunch of crap. It’s just because they haven’t tried the right beers.” CRAFT BEERS ARE BETTER OPTIONS FOR FOOD PAIRING In most parts of Asia, the popularity of craft beer is relatively recent. Singapore, for instance, had a handful of bars serving craft beers as early as twenty years ago, but that number is easily counted
Corrine Chia Beertender
The Drinking Partners, Singapore
Corrine drinks and dreams beer, hunting down good brews from all over the world to challenge her palate and broaden her knowledge. For more than five years, The Drinking Partners, a craft beer and cider company founded by Corrine, has been her excuse for her indulgence. Who says work and pleasure can’t mix?
on just one hand. On the other hand, craft beer has been widely available for decades across Europe, the residence of most craft beer breweries. More commonly known as “specialty beers” in this region, they are found in virtually every café and pub in countries such as Belgium and there is a good reason why. The definition of “craft” is primarily defined by the production capacity of the brewery. In most cases, it is smaller because the brewers choose to focus on producing quality over quantity, with care taken to select the right and best ingredients. Brewers go through endless tastings of each brew to ensure the
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Banana Coconutty Bom
Beef Kebabs
beer possesses the right balance and taste. Extra malt, hops and yeast could be added to create more aromas, flavours and complexity while spices, herbs and juices are introduced to produce a beer with more personality. Craft beers may also be smoked or matured in oak barrels, with a number of progressive cult brewers daringly aging their beers for years in barrels which were once filled with wines, bourbon, whisky... and the list goes on. The result of brewing with a focus on quality is better aromas, better structure and balance, and better flavours in craft beers: the very reason which make them ideal and fun candidates to pair with food. THE JOURNEY BEGINS While there are no rigid rules on pairing techniques, starters can adopt in the early part of their beer pairing
Yakiniku Foie-Gras Burger
journey the 3 “C”s - COMPLEMENT, CONTRAST and CUT. Beers can either complement (echo a common flavour like sweetness in both the meat and the beer) or contrast (provide an opposite dimension to the flavour of the food such as pairing a golden ale that has a clean and sweet-spicy finish to cut through the milky and salty characters of a cream-based pasta). Certain beers can also cut the appetite and are usually served at the end of a meal. In this issue, I’m highlighting Delirium Tremens, a craft beer that can be paired with a variety of dishes. This floral and citrusy Belgian golden ale is very versatile and an ideal choice for those who are new to those just starting to explore beer-and-food pairing. Next Issue: We’ll showcase different styles of beers paired with food. a.bc
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Photo credit James Ferrara of http://www.jamesferrara.com/
Gary Regan
This article is reprinted with kind permission from The San Francisco Chronicle. You can contact Gary Regan by writing to gaz@gazregan.com, or you can visit his blog at www.gazregan.com.
Made in Japan:
Yamazaki whiskey
I
By Gary Regan
visited Japan in January 2011, just before the disastrous earthquake. The good folk who make Yamazaki Japanese whiskey were my hosts, and I was mindful to partake of as much of their product as was possible while I was there. I’ve done much research into bourbon, though I must admit that it’s been a while since I visited distilleries in the Bluegrass State. Nevertheless, I’ve been treated to an inside look at all of the major distilleries down there, sampling Maker’s Mark, Wild Turkey, Evan Williams, Woodford Reserve, Jim Beam,
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Buffalo Trace and Four Roses whiskeys along the way. And, yes, I’ve been to Tennessee to see the stills that bring us Jack Daniel’s and George Dickel Tennessee whiskey, too. My visits to Scotland have been fairly few and far between, but I’ve been to distilleries on the islands of Islay and Skye, and I’ve also watched scotch being made in Speyside, the Highlands and the Lowlands, too. All of the whisk(e)y distilleries I’ve ever visited have their idiosyncrasies when they make their signature spirits. They use tall stills, small stills, fat stills, skinny stills, and stills sporting dents put there “when a cricket ball crashed through the window back in 1892.” The dents are replicated when the stills are repaired lest the whiskey lose that “delicate apricot note” that distinguishes it from the rest. The people who make Yamazaki have just two distilleries, but they each sport six styles of stills and two types of fermenting tanks, and they use five sizes of aging barrels made from three types of oak—American, Spanish and Japanese. The result: a very wide selection of whiskeys that can be blended together to make very distinctive styles of amber nectar. It’s the art of blending that’s so very important to Japanese whiskey producers because, although they love to sell their products all over the world, the whiskey is made primarily for their home market. And in Japan, harmony and balance is of the utmost importance. Luckily for us, harmonious, well-balanced whiskey makes a fine base for good cocktails, so although, from what I observed, most Japanese whiskey in Japan seems to be served mostly in highballs with club soda, or neat, here in America bartenders tend to enjoy mixing and matching it with all sorts of ingredients. Moses Laboy, the “in-house mixologist” at the Red Rooster Harlem restaurant in New York, uses his Yamazaki very wisely in his Japanese Mule cocktail. It’s as harmonious a drink as any I’ve encountered. a.bc
Japanese Mule Makes 1 drink
Adapted from a recipe by Moses Laboy of Red Rooster in New York.
• • • • • • • •
1 to 1 1/2-inch piece fresh ginger 4 to 5 basil leaves 1 1/2 ounces Yamazaki 12-yearold whiskey 1/2 ounce fresh lime juice 1/2 ounce simple syrup 2 dashes Peychaud’s bitters Ginger beer Basil leaf, as garnish
Instructions Muddle the ginger well in a mixing glass, then add the basil and muddle lightly. Add ice and the whiskey, lime juice, simple syrup and bitters, cover and shake. Strain the drink into an ice-filled Collins glass. Top with a little ginger beer, stir briefly, and garnish with a basil leaf.
Gary Regan is the author of “The Joy of Mixology” and other books. wine@ sfchronicle.com
Japanese Mule cocktail as seen in San Francisco, California on Wednesday, February 8, 2012. Styling by Sarah Fritsche. Photo: Craig Lee, Special To The Chronicle / SF
Read more: http://www.sfgate.com/food/ article/Made-in-Japan-Yamazaki-whiskey3340082.php#ixzz2FUHsCcn5
68 ABC Creations
nectarine 45ml Monkey 47 Gin 15ml Fresh Grapefruit juice 5 dashes of Peychard Bitters 3 Grapefruit peel 5 Kaffir Leaf 3 Cardamom seeds
Method: Muddle grapefruit peel, cardamom and lime leaf in a mixing glass. Fill up the mixing glass with ice and add all other ingredients together and stir well. Double strain into a pre-chilled rock glass filled with one large ice cube. Glass: Rock Glass Garnish: Lime Leaf
Shawn kishore Founder & Bar Consultant of Bespoken Concept SINGAPORE
Since leaving Bar Essentials in 2011, which he had set up in 2009, 25-year-old Shawn has finally embarked on his passion in bespoke mixology by founding Bespoken Concepts Pte Ltd, where the focus and drive revolves around the bar. Shawn was 16 years old when he took up bar tendering. Initially wanting to be a chef, this foodie was ‘called to the bar’ with a mission of bringing great drinks to good food. Shawn is on top of his game in both the local and regional nightlife scene. Bringing experience, flair and a heady repertoire of concoctions, Shawn lends finesse and expertise to premiere parties. Thanks to his mixed heritage and as a Big fan of the classics, Shawn is always looking to work with Indian and Chinese spices. His Old Fashioneds are laced with sweet cardamom and saffron, while his Dry Martinis have hints of lavender and sandalwood.
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www.hawthornbrewing.com.au
70 ABC Creations
Shawn kishore Founder & Bar Consultant of Bespoken Concept SINGAPORE
lovelace 60ml Gabriel Boudier Saffron gin 10ml Agave Nectar Method: Fill a chilled mixing glass with large ice cubes and add Saffron Gin and Agave Nectar. Stir to balance. Glass: Champagne Flute Garnish: Mangosteen/Vanilla Foam* and flambĂŠ cinnamon stick** to use as a straw
* Mangosteen/ Vanilla Foam 200ml Mangosteen juice 1 vanilla pod 30ml Agave Nectar 50ml heavy Cream 5mg Soy lecithin Method: Remove the skin and carefully remove the seeds of the mongosteen. Gently use a fruit press to extract the juice till the desired amount. Add all ingredients into a siphon. Charge twice with nitrous oxide, shake vigorously. Leave to set in fridge for at least two hour prior to use.
** FlambĂŠ candied Cinnamon Stick 60ml Gran Marnier Handful Brown Sugar to candy. Method: Using a shallow pan, on medium heat. Toast the cinnamon stick till fragrant, Turn down to low heat, Add Gran Marnier to the pan and gently flambe for 10 seconds. Remove cinnamon stick from the pan and lightly sprinkle brown sugar to fully coat cinnamon stick.
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