Message in a Bottle

Wu Yi

Deputy Chief Distiller JiangXiaoBai Chongqing, China

What is the most common misconception about your job?

That distillers can only be men, and that we have a high alcohol tolerance because we drink every day.

What was your rst job in the industry?

I worked on a production line in a distillery.

What are the biggest challenges in the industry today?

Changing guest expectations; consistency; and di culty attracting young people to join the industry.

What will 2020 bring?

There will be a lot of opportunities in 2020. As distillers, it is our job to produce high-quality baijiu, to make sure every drop is the nest, while we catch up with the times.

What is your secret indulgence?

Tasting the world's ne wines—I wish to devote all my energy, dig deeper and explore the sensation of tastes in the world, to unveil the full potential of the palate!

Elliot Faber

Beverage Director Sake Central, Saketen, Yardbird, Ronin Hong Kong

What is the most common misconception about your job?

I'm very lucky because I always get to eat out and I'm always drinking great things, but that's not as amazing as it sounds. If I don't feel like eating or drinking one night, I can't just say no and stay home—I have a professional obligation. In fact, some of my favourite meals are the wholesome ones I'm lucky enough to eat at home!

What was your rst job in the industry? I worked as a server at Earl's Restaurant in Banker's Hall, Calgary, Alberta, Canada.

What are the biggest challenges in the industry today?

The general public thinking that one style "Junmai Daiginjo" is superior to all other styles of sake. Understanding the importance of proper temperature storage for sake and the notion that it usually is produced to be consumed within a couple of years of production. Sake doesn't age the same way wine does!

What will 2020 bring?

Increased awareness regarding the diversity of sake, and people enjoying it with food from all over the world!

What is your secret indulgence?

Ketchup Chips smuggled in from Canada. There's a sake to match them with, too!

Alessandro Angelini

Head Chef Dine Art Hong Kong

What is the most common misconception about your job?

As a chef, I don't always cook professional meals outside work. When we're at home or with friends, we just cook simple, comfort food.

What was your rst job in the industry?

I grew up around my parent's hotel, but I never worked with them. At 14, I began working at a bar; then I went to school to become a chef.

What are the biggest challenges in the industry today?

Changing guest expectations; Consistency; and Di culty attracting young people to join the industry.

What will 2020 bring?

Fine dining is back!

What is your secret indulgence? If I tell you, then it's not a secret…

Timothy Goh

Director of Sales Vinum Fine Wines Singapore

What is the most common misconception about your job?

Hmm, that we are just salespeople who lack wine knowledge and have no clue about our products.

What was your rst job in the industry?

I started working part-time in a ne dining restaurant when I was 15. I recall attending a wine tasting, and I got quite drunk!

What are the biggest challenges in the industry today?

Competition among wine merchants is even greater than before. Independent traders set up shop and their prices can sometimes be slightly cheaper. That might paint a negative picture of large, established merchants.

At the end of the day, it always comes down to having the right price. Vinum continues to educate our customers that good provenance comes with a higher price tag. Then, it all boils down to being the cheapest in the market. Tiny margins are sadly unavoidable.

Quality of sales sta is important. Apart from having wine knowledge, our industry requires sales sta to have a good client portfolio too.

What will 2020 bring?

There's so much uncertainty in the global market on almost every continent. This might turn out to be one of the worst periods our generation has seen. So, in view of this, it is di cult to project. Having said that, we should strive hard and never to give up.

What is your secret indulgence?

I love snacking while reading or Net ixing!

Rohit Dugar

Owner Young Master Brewery Hong Kong

What is the most common misconception about your job?

While there is an element of truth to it, people often think that running a brewery primarily involves drinking beer all day!

What was your rst job in the industry?

Prior to starting Young Master, I worked in nance and I was just an enthusiast with no direct professional experience in the industry. Homebrewing was my hobby.

What are the biggest challenges in the industry today?

Misinformation: Craft beer is still a nascent industry across Asia and a number of players have started in recent years. Some use 'craft' as a buzzword without truly practising it. Education is key to the industry's healthy development.

Anti-competitive business practices: Large players are often able to lock-in exclusive supply contracts, preventing smaller businesses from gaining a distribution foothold. Enhancing sophistication of end consumers will help the industry ght back.

Production space: Industrial spaces in Hong Kong are limiting the scale and nature of brewing operations that can be built. Common sense regulatory changes could help this situation, but beyond a point, this will constrain development.

What will 2020 bring?

We will maintain our focus on making the best beer in Asia and building the highest quality ecosystem possible around our beers in the markets we serve. 2020 will see us further deepening this drive.

What is your secret indulgence?

A glass of our bourbon barrel-aged imperial stout – Hak Mo Sheung paired with an Arturo Fuente Opus X.

Roderick Wong

Cellar Master Galaxy Entertainment Group Macau

What is the most common misconception about your job?

That our job is easy and it's all about drinking good wines. In fact, our job involves tasks such as inventory control, cellar management, upselling and service of wines, plus much more. Also, it's often thought of as a profession for males only. I often encourage females who demonstrate potential to consider being a sommelier. Many women have elegance, air, and excellent tasting skills.

What was your rst job in the industry? I have always been involved in wine retail and importation/distribution. But my rst job in the F&B sector was Chief Sommelier at Hilton Sentral Kuala Lumpur, Malaysia.

What are the biggest challenges in the industry today?

There are always new wine countries and sommeliers need to keep abreast of new developments in countries such as China and Georgia, etc.

Unfortunately, fake wines continue to be a challenge for our industry.

Lack of recognition and respect for wine knowledge and skill. Often salaries are not commensurate with the additional knowledge required by a sommelier or chief sommelier—we are graded similarly to restaurant employees.

What will 2020 bring?

Let’s wait and see!

What is your secret indulgence?

Enjoying a beer—wine people don't only drink wine.