Amanda’s father was an artist and she always thought she was going to follow in his footsteps, but in an age of digitised art she had no interest in spending her life in front of computers. So at the age of 18 Amanda started as a barista and fell in love with making drinks and interacting with people to giving them exactly what they wanted. What also intrigued her was how one coffee bean can become a part of so many different blends and create so many different drinks - it was like a tube of paint, but she had an entire box of them with every colour imaginable. She had found her new artistic medium.
On day, Amanda received a call from a friend who was looking for bartenders for a new bar, and started out as their barista/bar back. All the different spirits, liqueurs and ingredients just blew her away with the infinite possibilities of delicious combinations, and she’s never looked back since.
After 11 years bartending, her philosophy has remained the same: always treat customers as your guests, as if you were hosting them in your home. The bar is undoubtedly, her home.
At first, Amanda’s family didn’t approve of her career choice, but she continued working weekends at the bar, all throughout the pursuit of her degree in International Hotel Management (Events), and a dissertation on the Evolution of Mixology that led to her graduating with 1st Class Honours, as well as Class Valedictorian. Her family couldn’t continue to deny her passion when she, at her first bartending competition, went all the way to
represent Malaysia as the first female bartender at the Diageo’s World Class Bartender of the Year Competition in Athens, 2010.
Since then, bartending has brought her to Indonesia, Singapore, Russia, UK, India, Thailand, and Hong Kong, where she finally took up permanent residency as Bar Manager at The Envoy, working with local legend, Antonio Lai. Absolutely awkward on the other side of the bar, this one never says “no” to roller coasters, dinosaurs, movies, food, and pugs. Difficult to pry from a good book, she’s even more difficult to pry from a microphone.
“As with many cultures and traditions, a drink is a sign of respect, warmth, and welcome. The honour to create and serve them will always be my pride and joy!”
Amanda was a Finalist in the Peter F. Heering Sling Awards 2015.
“Peter F Heering has been dedicating an entire generation to make such an amazing product. It can be found on the shelves of all the reputable bars”
Garnish: Heering marinated cherry and purple orchid
Method: Shake in Perlini carbonating shaker. Charge with two CO2 cylinders and strain into glass.
• 50ml Amaro Montenegro
• 20ml Cherry Heering
• 30ml Rosehip & Hibiscus Tea Cordial (we will bring our own)
• 15ml Lemon Juice
• 50ml Mineral Water
• 2 dashes Peach Bitters
“We used a Hibiscus tea cordial in this recipe, because ‘Little Tiger’ is a species of tropical hibiscus flowers with multi-coloured blossoms. In honour of the Singapore Sling, we have chosen to garnish this cocktail with the Lion City’s national flower.”