The Diageo World Class competition is one of the most prestigious that a bartender could win.
It’s no mean feat to attain those laurels. Bartenders first compete with their countrymen. From that group, only a precious few make it to the next level to match themselves against rivals from the region. The cream continues to rise to the surface, and a select few particularly talented individuals from the region go on to the global finals. Finally, after a gruelling final showdown on the world stage, one winner emerges for that year.
How does one assess the quality of the competitors, then? Only the judges know for sure, but I observed the qualities that all of them had in common.
The drinks, clearly, were important. For the finals, each contestant had to serve up 3 original cocktail creations themed around “Retro, Disco, Future”. Naturally, the drinks had to taste good, be balanced, and be enticing to the customer- seducing the eyes, the nose, the tastebuds. Was the drink also different from something that already existed? The mind needed to be engaged, thoughts provoked and imaginations sparked.
Still, the title is not “World Class Drink, but “World Class Bartender“. The technical skills of the bartender were therefore put to the test during the competition’s “Against the Clock” speed round. Each contender had to make as many cocktails as they could within 10 minutes. Most managed at least 8 within that short window of time, but some made 10 vastly different drinks, complete with garnish and subject to a taste test. I observed beads of cold (or perhaps very, very warm) sweat on the foreheads of experienced professionals who spent months preparing for the competition.
The final mark of distinction lay in how the bartender related to the “customers” who were seated in front of him or her. Part of it came down to appearance- having the look and poise of a professional and blending it with some visual interest like a wig, big glasses, or dramatic facial hair. More important, however, were the people skills that made the customers feel comfortable and increased their enjoyment of the cocktail experience. Each had their own style, but all were personable, sincere and told a great story about their drinks. Without that human connection, the drinking experience would not have been complete. Imagine, then, having to form that connection with the customers while stirring three drinks at once and trying to remember the ingredients for the next cocktail.
No mean feat, indeed.
All bartenders who competed in the Singapore finals were exceptional; they were winnowed from 36 original competitors, and went through rounds of intense competition to get on this list. In our opinion, they were all winners in their own right. We definitely suggest meeting them at the bars and seeing them in action for yourself- but here are a few shots to whet your appetite.
Kino Soh of FRESH!
Edwin Poh of Ah Sam Cold Drinks Stall
Logan Demmy of 28 Hong Kong Street
Cedric Mendoza of Manhattan
Ryan Hon of Tess Bar & Kitchen
Tom Hogan of Anti:Dote
Benedict Poh of Horse’s Mouth
Boo Jing Heng of Jigger & Pony
Sim Sze Wei of Ah Sam Cold Drinks Stall
Kim Shin of Jigger & Pony
After six months and four rounds of intense competition, the final four World Class bartenders from Singapore were chosen. Kino Soh, Tom Hogan, Sin Kim Shin and Boo Jing Heng will challenge the region’s finest at the Southeast Asia World Class finals in Bali!
A well deserved victory for the four finalists, We wish Kino, Tom, Jing and Kim all the best at the Southeast Asia Finals!
