MEET YOUR MIXOLOGISTS

The award-winning mixologists at Marina Bay Sands share their personal experiences, how they got into the cocktail scene, and what fuels their passion for the job. Our bartenders love to create memorable experiences for guests, so say hello if you spot them behind the bar!

William Pravda, Bar Manager at Bread Street Kitchen

My passion is…

For many years, my work. Passion is basically collecting information and experience. I like to talk and share what I have in mind with people.

I find inspiration…

In anything and everything around me. It could be one moment of the film I’m watching or from the place I am in. From smell, taste, feeling, or even from a conversation.

Strangest drink request I’ve come across…

A non-alcoholic Cuba Libre – and the guest insisted that he doesn’t want just Coke with lime. No matter what I said, it had to be presented as a non-alcoholic Cuba Libre.

The decision to become a bartender…

Kind of felt natural for me. I enjoy talking to people. What I love about this industry is that you’ll never know everything; there is always something new to learn or something old to reconsider.

An upcoming trend in the world of cocktails…

Food pairing with cocktails – the kitchen and bar come up with ideas and create the flavours together.


Kazuhiro Chii, Head Bartender at Waku Ghin

Best drink I had recently…

A Bellini. It was an excellent combination of champagne and Japanese white peach – the perfect match!

My first experience in a cocktail competition…

I was so nervous; I couldn’t even hold a measuring cup properly! My fingers were shaking, and most of the liquor spilled out.

The dream is…

To publish my own cocktail book. And I hope one day I get to hold an open competition for a Marina Bay Sands inspired cocktail!

I find inspiration…

In my daily life. Movies, music, books, conversations ... I find inspiration in every experience.

An upcoming trend in the world of cocktails…

Revisiting the classics. There are a lot of new and delicious creations now, but not all of them can stand the test of time.


Rico Deang, Head Bartender at CUT

My passion is…

Travelling, specifically here in Asia. The best way to see another man’s culture is through the food and drinks, so when I’m in a different country, I go where the locals eat.

I find inspiration…

From the stories of the people across the bar. There’s always something new to learn from them. It’s humbling.

Favourite drink to make…

A martini. It’s a simple recipe, but there are a lot of factors that contribute to making a great one. And when you get it all right it’s one hell of a drink.

The dream is…

To be in good company, and to be able to do what I want do with them supporting me. So I’ll be here as long as I can still keep my shaker in hand.

The next time you hit the bar…

Figure out what you’d like to drink, at least when it comes to type of spirit or flavour profile!

 


Knut Randhem, Head Bartender at CÉ LA VI

Best drink I had recently…

An Old Fashioned at Long Chim. There was scotch, port, bitters and several other ingredients. Nice texture and a very good balance of flavours.

My passion is…

The beverage industry. I’ve always been interested in spirits, and since I’ve started working in bars, I like to see how each venue functions and operates. In many ways, my work is my passion.

Favourite bar bite…

The Crispy Sticky Baby Squid made by Executive Chef Frederic Faucheux at CÉ LA VI is a real killer. Nice sweet and savoury flavours, with a crunchy texture. A perfect match for our cocktails!


Donovan Ng, Head Bartender at Bazin

Best drink I had recently…

The Mexican Red Mojito – it is rum-based, very fruity and light, and tickles the taste buds. The lychee, lime and strawberry flavours come together very well.

The decision to become a bartender…

Happened when I was working as a wait staff. I saw the bartender mixing drinks and interacting with the guests, and I got inspired since I enjoy doing both.

Biggest rookie mistake…

In the early stages of being a mixologist, there was a customer who ordered tequila, and I served it on a wine glass.