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Creative Capital: This award-winning Hong Kong mixologist is shaking things up in Singapore

Creative Capital: This award-winning Hong Kong mixologist is shaking things up in Singapore One of the most innovative bar owners here in เกมสล็อต Singapore must be Colin Chia, the founder of Nutmeg & Clove. Chia is an industry veteran and heavyweight who, before he owned and operated his own bars, was the Asia-Pacific Commercial Head of Diageo, and the man partially responsible for making Diageo’s World Class one of the industry’s most respected competitions. I had previously featured Colin in this column last year, while he was looking for a new space for Nutmeg & Clove, which finally re-opened on Purvis Street at the start of 2021. Along with the new digs, Chia brought in a new and celebrated young bar manager. Shelley Tai, formerly of the Quinary in Hong Kong, was the winner of the Diageo Reserve World Class HK & Macao competition in 2019. When she moved here, I started to follow her IG feed. During our most-recent semi-lockdown, I was amused and intrigued enough by her posts to want to learn more about this talented and creative new arrival to our shores. HI SHELLEY, WHAT GOT YOU INTO MIXOLOGY? At the time, I was young and really just needed a job for food and rent. I also figured bartending would also be fun to do at the time. I never thought back then it would become my career, but now, so many years later, I still love what I do. WHICH WAS THE FIRST BAR YOU WORKED AT? The first bar I worked at as a full-time bartender was FINDS, a Nordic restaurant in Hong Kong. It was a great place to learn as it was very cocktail focused despite being a restaurant. We were already making caviars and foams back then. And that was 10 years ago! WHAT WAS THE HARDEST PART OF LEARNING THE ROPES? Patience. When you start your career in bartending, you have to be okay to start from the bottom and pick up skills and experiences along the way. I spent some time working as a barback, supporting the bartenders doing tasks like washing glasses, replenishing the bar, and cleaning the counters and the bar itself, for quite a while before I was allowed to actually make drinks.

Vložil: Creative Capital: This award-winning Hong Kong mixologist is shaking things up in Singapore v 09:21 dne 12.07.2021

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