Hideyuki Saito, Gold Bar at Edition, Tokyo

Master mixologist Hideyuki Saito rounds up his cocktail experience with his journey through London, New York, the Middle East and Southeast Asia, working alongside esteemed bar teams from establishments such as W Hotel and Soho House. Hideyuki joined The Tokyo Edition, Toranomon, in 2020 as a Director of Bars overseeing The Lobby Bar and Gold Bar at Edition. Hideyuki incorporates contemporary techniques and local Japanese flavours, with the help of sophisticated techniques, polishing and reinventing classic cocktails loved by many. 

Kevin Lai, The St. Regis Bar, Macau

Regarded to be one of Macau’s finest, The St. Regis Bar in Macau matches its New York heritage with the St. Regis signature, where artisanal cocktails and a unique jazzy vibe are served within the House of Astor. Kevin Lai joined the cocktail bar in November 2022 as the head mixologist. The Taiwan native gained experience in competitions and bartendering stints as he worked at Hope & Sesame Guangzhou as bar consultant. Kevin was also the winner at the 2016 Start with Stoli Taiwan. 

Mohamed Rudi and Cassandra Sim, Republic, Singapore

After two decades in the bar industry Mohamed Rudi joined the Ritz-Carlton Millenia Singapore in 2010. In 2019, the hotel’s Chihuly Lounge earned 50 Best Discovery and Rudi worked closely with the bar team. In 2022, he collaborated with another bar at the same hotel, Republic Bar, and it made an impressive debut on Asia’s 50 Best Bars list, further establishing that his warm, genuine serve made a lasting impression to his guests.

His colleague at Republic Bar, Cassandra Sim is equally drawn to the close connection that one is able to make with guests in the hospitality industry. She is known for quickly picking up on guests’ knacks and preferences and delivering concoctions that touch their hearts and bring smiles.

Both will represent Republic Bar, whose extensive cocktail menu is inspired by influential hallmarks of 1960s pop culture from art, cinema, fashion and music, as well as the burgeoning popularity of sophistication in cocktail culture. The venue celebrates freedom, expression and individuality, where cocktails remain the star, and flavours and sensations reign supreme. 

Kentaro Wada, The Bar at The Ritz-Carlton, Tokyo

As the head bartender at The Bar at The Ritz-Carlton, Tokyo, Kentaro Wada started his mixology dream while making his mark in competitions, winning accolades for the Chivas Masters 2018 Cocktail Competition which led to him representing Japan in the world competition in London the same year. Perched on 45th floor of Tokyo’s Ritz-Carlton, The Bar reinvents the Ginza bar experience with yūga, the traditional Japanese concept of refinement, in mind. Libations feature micro-seasonal produce sourced from all around Japan. The Bar also showcases an impressive collection of rare whiskies from local distilleries. 

Marco Dognini, The Bar at The House of Sathorn, Bangkok

Before being named a brand ambassador for Coca-Cola in 2020, Marco Dognini was a regular in cocktail competitions—he was placed among the top ten at World Class competition in Italy and Dubai, and ranked sixth in Best Under 30 Italian Bartender in 2018. Dognini works at The Bar at The House on Sathorn at W Bangkok, a richly historic venue. Its neoclassical architecture and interior design have been restored to their former glory, with crafted cocktails and indulgent bar bites to match. 

Samio Choi, Blind Tiger, Macau

Located on the top floor of W Macau – Studio City, the Blind Tiger boasts stunning views of the city’s skyline. Its apothecary-inspired bar counter houses aged-barrel spirits and house-infused beverages, innovative cocktails, rare whiskeys from Japanese and Scottish distilleries, and the signature W T Time. Macau native Samio Choi heads the bar programme, drawing inspiration from the city's vibrant East-meets-West culture to lead the hotel’s cutting-edge beverage scene. With over seven years of experience in the hospitality industry, Samio's style of mixology celebrates the uniqueness of Macau: from feel-good, dopamine-themed cocktails to coffee and tea-based libations, and even an innovative Cha Kee 2.0-inspired menu.

Nariman Abdullayev, The Ritz Bar & Lounge, Shanghai

The Ritz Bar & Lounge at The Portman Ritz-Carlton, Shanghai promises to be a first call for global travelers and Shanghai’s fashionable set. Inspired by the glamorous decades of the 1920s and '30s in Shanghai, the lounge is decorated in gem tones of soft turquoise and jade with seductive glints of deep bronze and gold. At its helm the hotel's head mixologist, Nariman Abdullayev, whose impressive portfolio includes time spent behind the bar at luxury hotels such as JW Marriott Absheron Baku, The Meydan Dubai, Armani Hotel at Burj Khalifa, Burj Al Arab , and his tenure with the esteemed Zuma restaurant group, which took him to Dubai, Istanbul, Hong Kong, Phuket and New York. 

Ming Liao, Flair, Shanghai

Located on the 58th floor of The Ritz-Carlton, Shanghai Pudong, Flair is Shanghai’s highest rooftop venue and boasts views that encompass landmarks like the Oriental Pearl Tower, the entirety of the Huangpu River and The Bund, as well as offering breathtaking sunset views, presenting a unique experience in the heart of the city.

As its bar manager of Flair, Ming Liao can lay claim to many years of experience managing beverage operations. His journey has included stints as a co-founder of The Puzzle by Staffroom Chongqing, as well as at the InterContinental Chongqing, The Peninsula Shanghai and Hotel Muse Bangkok. Ming has competed in the likes of the Chivas Master China Competition in 2020, the Diplomatico on the Bund competition in 2018, and the Suntory Cocktail Award Taiwan in 2011, of which he won first place in the latter two.

David Jeon, Mobo Bar, Seoul

Found inside The Margaux Grill on the seventh floor of JW Marriott Hotel Seoul, Mobo Bar is a contemporary cocktail bar serving unique cocktails mixed from natural ingredients cultivated in the bar's own greenhouse and garden, and liquors selected from an extensive wine cellar. As its name—a combination of elements from the words “modern” and “botanical"—suggests, Mobo Bar features a modern bar space and an outdoor garden brimming with natural inspiration. Bar manager David Jeon imbues the menu with an innovative approach that seamlessly blends tradition with contemporary sophistication, fashioning a luxurious haven adorned with modern botanical delights.

Mobo Bar’s cocktail menu is curated by Proof & Co, the brand consulting company responsible for producing some of the world's finest bars and bartenders. Guests can choose from a selection of 18 signature cocktails made from herbs grown in the bar's own greenhouse and 100% homemade ingredients.

Seven Yi, Room By Le Kief, Taipei

Room By Le Kief is an experiential cocktail salon featuring owner Seven Yi’s interpretation of how we play with our memories, feelings and senses. Hidden inside a tailor’s shop, Room By Le Kief has ranked 46th on the World’s 50 Best Bars 2020 list, and 19th on Asia's 50 Best Bars 2021. With only two seatings a night, the bar features a menu of innovative cocktails that are each served with a canapé. The salon works with different partners every season, ranging from prestigious fragrance brands to Michelin-starred restaurants. Patrons can expect a holistic experience that encompasses food and cocktail pairings, along with music that has been selected to enhance the seasonal menu.

A molecular gastronomist-turned-bartender who trained under Joel Robuchon, Yi harbours a great passion for cocktail pairing and a love of exploring the many possibilities in the world of mixology.

Arlene Wong, Green Door

An experienced veteran in the Hong Kong hospitality scene, Arlene Wong studied photography but found her true calling in the cafes, restaurants and bars she has worked at, including The Butcher’s Club, The Pontiac, and most recently, Awa Awa. Inspired by the New York bar scene, Arlene Wong co-founded The Green Door with Dabi of O.B.P. fame, with the duo taking over the speakeasy space formerly occupied by 001. Arlene is also the Asia Brand Ambassador for Mr Black Roasters and Distillers.

Imelda Ng, Intervals

Nestled within Hong Kong International Airport, Intervals offers a unique respite for travellers. This innovative bar concept reimagines the waiting time as an opportunity for indulgence, with its 'flight of cocktails' tailored to fit any time frame, from a quick 15-minute refreshment to a leisurely 60-minute experience. At Intervals, the journey becomes as enjoyable as the destination, with each miniature cocktail serving as a reminder that in travel, time is indeed fluid.

As the beverage manager at Intervals, Imelda “Mel Mel” Ng brings ample experience to the bar table. Celebrated for her tenure as assistant bar manager at Caprice Bar, Ng is also known for her innovative mixology and global ventures with Diplomático Rum and Canaïma Gin. Her passions, however, extend beyond the bar with her involvement in charitable initiatives such as the Meow Mo dumplings project during the pandemic. At Intervals, she is currently redefining the airport bar experience with her signature flair and expertise.

Sky Huo, 001

Hong Kong's very first speakeasy of Hong Kong shuttered its original location in 2022, but bar lovers didn't have to wait long for 001's long-anticipated return as it moved into a new home in the the historic Tai Kwun complex. Press the antique doorbell, and the experience begins with cocktails curated by Sky Huo, one of the bartenders at the original 001. The twists on classics number at 10 libations, with Huo’s playful interpretations comprising crowd favourites like the Earl Grey Marteani and Negroni. 

Nick Lappen, Kinsman 

Kinsman is a Cantonese cocktail salon for past and future. Under the direction of creative lead Gavin Yeung, its pioneering cocktail programme celebrates the tradition of Cantonese spirits, crafted for the discerning drinkers of today. Anchored in old-world Hong Kong while incorporating mid-century modernist design philosophies, Kinsman is a tribute to a lush, bygone era, refracted through a modern lens.

Helming the bar at Kinsman, New England native Nick Lappen is an ardent baijiu enthusiast who has tended bar at the likes of Boston’s Drink and Backbar, as well as at his own roving Bostin Baijiu Bar pop-up. The recent transplant to Hong Kong brings an intimate knowledge of the Chinese spirit category and a meme-worthy sense of humour to Kinsman.

Bone Cheng, Bar Anima 

With an extended career across Bar Butler, Bar Buonasera and most recently as head bartender at Sheung Wan’s Dio Store, Bone Cheng now heads up Bar Anima in Central. Like any good Japanese-style cocktail bar, Bar Anima features seasonal fruit-based cocktails alongside classics made in exacting fashion such as the Vieux Carré and Manhattan. Those looking for bespoke cocktails couldn't be in better hands, with Cheng and his team crafting them à la minute as part of a customised mixology experience.

Ling Chan, Plantation Tea Bar 

A seasoned bartender with stints at Apothecary, Origin, and The Diplomat, Ling Chan now shakes and stirs her creations at Nana Chan’s Plantation Tea Bar. Hidden within the quiet quarters of Shek Tong Tsui, Chan takes over the tea bar at night to elevate Plantation's organic teas into cocktails featuring complex flavour profiles. For Ling, her creations are all about finding the balance between the serenity of tea and vitality of cocktails. Besides boozy tea-cocktails and classics on request, Ling also creates 0% ABV beverages for her evening guests.

Austen Lendrum, Blotto

Easygoing neighbourhood bar Blotto is the latest addition to Kennedy Town, with Austen Lendrum of Apothecary heading up the drinks programme. Featuring cocktails with names such as Fuddled, Drunk as a Skunk and Elevated, the menu also features a selection of smoothies and food items like hot dogs. Actual dogs are also welcome here, while regular quiz nights are sure to keep regulars coming back time and again. 

Gagan Gurung, Barcode

Cafe by day and cocktail bar by night, Barcode has relocated to a new venue that rubs shoulders with the Mid-Levels escalator. Realised by Singular Concepts beverage director Gagan Gurung, Barcode is a haven for all things coffee, from booze-free brews to coffee cocktails that pair with the bar’s decadent desserts. 

Rayven Leung, Takumi Mixology Salon

Translating to ‘artisan’ in Japanese, Takumi Mixology Salon is a Japanese-style cocktail bar that shares the same space as newly-opened Teppanyaki Mihara Goten. Offering a truly bespoke experience, Takumi's head bartender Rayven Leung draws on the experiences he's gained at the likes of Carlyle & Co and Mizunara: The Library, to create tailor-made cocktails matched to the expectations and preferences of his guests, with no detail—from garnishes to glassware—escaping his eye for these one-off creations.