Originally from: Singapore
Profession: Bartender
At: Singapore
A veteran from Singapore's then budding nightlife industry, Din's experience behind the bar has been one of the most fulfilling and rewarding in our time.
Rising through the ranks by starting off as a barback (replenisher of bar inventory and equipment, bar cleaner after operating hours, basically covering all back end work), Din gradually rose through the ranks and became a full-fledged bartender.
Beginning his career in Holiday Inn Park View Hotel as a wait staff in 1989, Din transferred to Holiday Inn Crown Plaza in 1992, first as a barback, then as a bartender.
He moved on to the popular Escobar as a bartender and was headhunted to join one of Singapore’s most popular nightclubs, Da Jie in Muhammad Sultan, in the 90s as their bar supervisor.
Three years later in 2003, he opened Cocco Latte as Bar Operations Manager and it maintained its popularity as one of Singapore’s most visited nightspots until Din went to assist in the opening of Oyster Bar (2005) where he was first officially appointed Operations and Training Manager, even though Din had been training all the newbies that came under his wing.
After close to 10 years of operations in the food and beverage industry, Din began his next working curve as mixologist in Klee, 2007. Klee is known as one of the very first cocktail bars that served fresh fruit cocktails and also making remakes of classic cocktails, delicious tipples drawing guests.
In today's modern cocktail bars, Din has worked in some of the most creative and innovative ones - Bar Stories, Fullertonbay Hotel, Bitters And Love and currently at Super Loco.
Din finds time to motivate the younger generation through school visits where he discusses his experiences in the bar industry and demonstrates mixing.
“Cherry Heering has no artificial flavor and has a smokiness and makes a difference in my cocktails”
Din’s Retro Sling
Glass: Retro cup
Garnish: Mist of triple sec & Bénédictine D.O.M., chocolate bar and cherry
Method: Shake first 6 ingredients with ice and strain into ice-filled glass. TOP with soda.
• 40ml Gin
• 20ml Cherry Heering
• 45ml Freshly squeezed lime juice
• 22ml Simple syrup
• 3 drops Chocolate bitters
• 2 drops Tabasco Sauce
• 30ml Soda
