Samuel started his F&B career in 2003, at a club called The Living Room, hidden at the far corner of a Marriott Hotel’s lobby. It was something of an after hour hangout spot for bartenders and patrons who are looking for some love and tipples.
Prior to joining his first bar job, Samuel always thought that being a bartender was cool, a job that simply entailed mixing cocktails and entertaining customers, until he assumed the role himself. He realized that being a bartender was not as easy as it appeared and that bartending is not just about shaking a few cocktails and throwing cheeky one-liners at girls by the bar. It is a job that requires a lot of sacrifices in life, hard work, and most importantly, determination. It was always about reading, learning and pushing himself in order to improve and excel.
He spent two years of his career at The Living Room, learning the importance of service and knowledge of the bar, allowing him to be able to survive in the business. In the urge to advance further in the industry, he managed to convince himself to leave his comfort zone and went on an adventure, in search of new opportunity at bars like Fine Spirits by La Maison du Whisky, The Library Bar and Horse’s Mouth Bar. Opening up new doors in his career and helping him to acquire new skills and knowledge.
Currently, he helms the bar at Kite, a newly established restaurant bar along Craig Road, to be part of the opening team, training the bartenders and creating interesting cocktails.
Samuel has also competed in local and overseas cocktail competitions, ranking 2nd runner-up in Asia Cocktail Championship 2010 Macau and finalist for both All World Open Cup 2011 Hong Kong and Vedrenne Cocktail Grand Prix Singapore 2013.
Even today, Samuel is still fascinated by new techniques and knowledge that are related to his career, because he believes that the only time you should stop learning is when the day you leave this world.
“Cherry Heering is less sweet and all natural, gives a nice cherry flavor”
Garnish: Angostura foam with dehydrated pineapple slice and cherry
Method: Shake first 7 ingredients with ice and strain into ice-filled glass. Top with tonic water.
• 45 ml Ginger Flower Gin
• 15 ml Cherry Heering
• 15 ml Triple sec
• 10 ml Yellow Chartreuse
• 20 ml Pineapple and chardonnay vinegar reduction
• 15 ml Fresh lime juice
• 5 ml Gula Melaka
• Tonic Water