Bartending can take a serious toll on the body. For Jason Yee of Dear Hearts and Chilled Spirits in KL (Malaysia), hours of standing behind the bar and the constant shaking involved in service have meant frequent visits to the chiropractor for adjustments (he's even lost 1cm in height due to his work!). His advice to bartenders? Don’t wait until your body forces you to slow down. Take time away from the bar. Exercise. Eat well. Rest. And, perhaps most importantly, give your m

Jimmy, founder of Raw+Atelier in Ho Chi Minh City, has come a long way from the flashy flair bartending days. These days, he’s all about working flair – functional movements and techniques that make service smoother while adding energy and theater to the guest experience. For Jimmy, every guest that comes into his bar has to feel that they're getting their money's worth.

Taln of Bar Us and Messenger Service in Bangkok recalls the moment she realized that the value of a cocktail isn't just about what's in the glass – it's also about the vibe and design of the space it's consumed in. She explains how their first bar complaint at a hostel they ran became the catalyst for their first award-winning bar: Messenger Service. Taking what they've learned, they then opened Bar Us. With a background in product design – she and partner Aum, who's also a d

After 15 years in the industry, Rohan Matmary has worn many hats, with one of them being the co-founder of KL Cocktail Week, helping shape and grow Malaysia’s cocktail culture. For the India-born bar professional, great drinks are only part of the equation. He's equally passionate about educating consumers on cocktail appreciation: what to drink, when to drink it, and where certain cocktails shine best. Because sometimes, enjoying a cocktail as it was intended can completely

Steve Schneider, founder of Employees Only Singapore (and a partner of Sip&Guzzle in NYC), unpacks the evolution of a bartending career, explaining why you don't often see lifelong bartenders behind the stick. Many don't leave the industry; they simply evolve into new roles, becoming bar owners, brand ambassadors, or taking on other positions within the drinks world. His own journey is proof. What began behind the bar in New York's Employees Only eventually took him halfway a

Kuala Lumpur’s drinks scene is evolving rapidly, and few embody that shift quite like Tracia Chan: an entrepreneur, barista, and bartender who has spent over a decade straddling coffee, culinary, and cocktail cultures. “I cannot take caffeine… and I can’t drink alcohol even though I make drinks,” she says wryly. It’s a contradiction that underscores her approach: one rooted less in consumption and more in craft. Since entering the industry at 18, Tracia has built a portfolio

Lucas was all set for bible school and a life as a pastor — then cocktails happened and politely derailed the plan. Today, he brings a sharp, on-the-ground perspective on the trends shaping Kuala Lumpur’s drinking culture. He speaks candidly about English-speaking crowds drifting from cocktails to protein shakes, alongside big-spending Chinese-speaking guests who are increasingly open to learning about cocktails. From Malaysia’s diverse, multi-layered bar scene to the myth of

Sarissa brought Employees Only from New York to Singapore, shaping and educating an entire generation of dive-bar cocktail drinkers along the way. Sarissa’s journey took her from New York to Singapore in 2011, where she was recruited to help build what would become one of the most successful clubs in the world at Marina Bay Sands. That experience laid the foundation for a career beyond nightlife operations, eventually giving her the opportunity to launch her own F&B company,

Aki has been in love with Manhattans ever since her first sip at D.Bespoke — a classic that sealed her fate behind the bar. Aki moved from Japan to Singapore with a growing passion for cocktail-making, learning from Japanese bartenders both at home in Japan and in Singapore. It wasn’t the path she originally imagined — she graduated with a teaching degree and once aspired to be an elementary school teacher. But her love for meeting people and connecting with them led her behi

At first glance, Junglebird might feel tiki — but Divy is quick to set the record straight: it’s not tiki, it’s Malaysian, the place he’s proudly called home since 2017. Divy moved from the UK to Kuala Lumpur to open Junglebird, a rum bar that’s become a cornerstone of the city’s cocktail scene. It may not be the conventional career his parents once imagined — think doctor or lawyer — but behind the bar, Divy found something that truly resonates with him: an interest in the h

If not for his natural talent behind the bar, Yugnes would likely have ended up in the army — a path that makes his discipline, grit, and work ethic all the more evident in his cocktails today. Yugnes is the creative force behind The Elephant Room, a cocktail bar known for boldly showcasing the depth and diversity of Indian cuisine through drinks. From savory, boundary-pushing serves like the Crab Rassam — a martini-style cocktail made with actual flower crabs — to meticulous

Palm is known not just for his generosity towards his team, but also for his unapologetic love of his corgi — two things that say a lot about the kind of bar owner he is. Palm is one of Bangkok’s cocktail OGs, now running the award-winning Dry Wave Cocktail Studio after a long, influential career in the bar and spirits industry. Beyond the drinks, it’s his bubbly personality that defines the experience — the kind of hospitality where you walk in as a customer and leave as a f

Felix’s journey behind the bar took him from Germany to Malaysia, where he met Cheryl — and eventually convinced her to take the leap with him into opening a bar. Felix and Cheryl are the co-founders of Chez Chez — and partners both behind the bar and in real life. Their easy banter, playful disagreements, and shared rhythm are instantly familiar to anyone who’s lived and worked with their other half. It’s that genuine chemistry that gives Chez Chez its warm, fun, slightly ch

A no-nonsense industry vanguard, Niks champions fair employment standards — and has zero tolerance for dirty bar toilets. Niks is one of Bangkok’s true originals — the driving force behind transforming Chinatown’s Soi Nana into one of the city’s most vibrant cocktail-hopping districts. Long before it became fashionable, he was shaping the area’s identity bar by bar, helping redefine how Bangkok drinks. His influence reached a global audience after being featured on Netflix’s

Maria may look serious behind the bar, but don’t be fooled — when martinis are involved, Maria can quite literally drink anyone under the table. She is the bar manager of Penrose, and while she may be relatively new to the bar world, her rise has been nothing short of remarkable. Formerly a professional dancer — and a Miss Universe Malaysia 2018 finalist — she brought discipline, stage presence, and grace into bartending, where she underwent rigorous training under Jon Lee wh

With an interesting tattoo history and an even wilder love for his dog Lola, Pae has racked up more than a decade behind the bar — all while somehow looking like he’s barely old enough to drink. Pae is the face of Funkytown, bringing his signature energy and talent to Bangkok’s cocktail scene. His journey has taken him from Shanghai to Tokyo and now back home, but bartending wasn’t always the plan — he once set his sights on becoming a chef and even studied in Melbourne for i

With her bubbly personality and a twelve-seater bar built for intimate chats, snagging a seat at June’s counter is hands-down the best way to spend your night. June hails from South Korea but has made Singapore her home, where she co-founded Hup San Social Club and quickly became a warm, familiar face behind the bar. For her, bartending is more than a craft — it’s the rare chance to connect with guests in a truly intimate, personal way. That love for genuine interaction shine

Meet the ex-engineer and globetrotter whose latest passion project is a cocktail bar where he explores flavor pairings together with his wife and his adorable Munchkin cat named Whisky. Chong Hau has a knack for reinventing himself every few years. He began in IT, then shifted through a series of new pursuits before landing on his latest obsession: flavour exploration. His extensive travel and dining experiences opened his eyes to how ingredients can be elevated when treated

Dave swears he’s done with running Bar Stories at least once a week — but after 20 years behind the stick, he knows he’s far too in love with bartending to ever walk away. Dave is the man behind one of Singapore’s OG cocktail institutions, Bar Stories — though he’ll be the first to admit he didn’t start out with noble intentions. In his younger days, he got into bartending because he thought it’d help him meet girls. Fast-forward more than 20 years in the industry, and while

She might look fierce with her tattoos and that semi-permanent long-sighted squint, but behind the bar Shirmy turns out some seriously mean cocktails. Shirmy is one of Kuala Lumpur’s pioneering female bartenders, a trailblazer who has spent years proving her mastery of the craft. After cementing her reputation as a cocktail maven, the pandemic pause gave her the chance to recalibrate and finally realize a long-held dream: opening her own bar. Today, she helms Bar Terumi, wher