Local mixologists promote Sabah drinks to world By Neil Brian Joseph
KOTA KINABALU: While Sabah is well known for its natural beauty and the great diversity of its traditions and cultures, the same cannot be said yet of the array of traditional drinks that the Land Below the Wind has to offer.
From tapai, tumpung to montoku, these drinks will definitely be a hit amongst the tourists, especially during the Harvest Festival.
However, it is a little known fact that these traditional drinks can actually be fused with modern and mainstream cocktails, which can then be sold at commercial restaurants or bars.
What is even more interesting is that most of the local mixologists (or more commonly known as bartenders) have already started fusing these drinks and presenting them to competitions all over the world.
With that said, it is probably not a long shot to say that the fusion of these two distinct drinks can somehow showcase Sabahan tradition at the international level.
Furthermore, Sabah has a plethora of bartending talents who could potentially bring the good name of Sabah across the globe through the numerous large-scale bartending competitions out there.
This was exhibited excellently during last Friday’s Urban & Co Mixology and Working Flair 2K17 Vol. 1 competition, whereby 20 mixologists from around the state battled it out for the coveted title of being Sabah’s No.1 mixologist.
The competition, which was co-organized by the Malaysian Bartenders Association (MBA) Sabah Chapter was aimed at uniting the mixologists around Sabah and to expose them to the mixology scene in neighbouring countries.
MBA Sabah ambassador Arion Leong said it was important for the local mixologists to produce drinks that were of high quality so that it would give the customers their money’s worth.
“This competition will serve as a platform for them to showcase all the talents that they possess so that one day, they will reach international standard.
“Through this competition, we will also find out how far ahead are Sabahans in the world of bartending,” Arion said.
He disclosed that the competitors came from different restaurants and bars that have been considered as popular tourist spots.
He said this particular competition was focused more on mixology, whereby it emphasized more on the quality, taste and aroma the cocktail produced.
This is opposed to flair bartending, whereby mixologists will focus more on entertaining their guests with the manipulation of bar tools in an extravagant way.
Although bartending is still considered by many Malaysians as an unviable career option, Arion said this mentality should change.
“Bartending, in foreign countries is actually considered a career option that is of international standard,” he added.
Commenting on the myriad bartending talents in Sabah, Arion revealed that almost 90% of the mixologists who are currently working in the top outlets in Kuala Lumpur, are from Sabah.
“Most local bartenders have already flown to Amsterdam, Russia, Vietnam and many other countries,” Arion said.
Arion cited Manuel Jr. as one of Sabah’s bartending pioneers who has paved the way for the other local bartenders to achieve stardom.
Manuel, who was also one of the judges at the event, started his career back in 2009 with a prominent hotel in Kota Kinabalu.
“I am more attracted to flair bartending because it requires more creativity and interaction with the customers.
“However, as of late, flair bartenders are not so common in Kota Kinabalu any more. Thus, we hope we can bring them back,” Manuel said.
He added that most of the competitions that he had entered were focused on flair bartending.
Among the accolades that Manuel had won were the MBA Malaysian Open 2013 and numerous other competitions in Vietnam and Thailand.
“From what I can see, Sabahans have a lot of passion when it comes to bartending but of course, there is still a lot for them to learn.
“There is no doubt that they have a very keen interest on bartending,” the 30-year-old said.
The fact that traditional drinks can be fused with cocktails will also enhance the popularity of local brews, Manuel said.
“Our traditional drinks will never die. It is a part of our Borneon pride.
“We can look for other ingredients to mix with our local brew.
This is completely doable,” Manuel said in commenting on the fusion of the two drinks.
Malaysia’s top mixologist Jeffri S, who was also one of the judges, said lihing was an example of a local drink that would fit perfectly with cocktails.
The 30-year-old, who hails from West Malaysia added that he was very impressed by how the local bartenders had mixed distinct flavours together.
“Lihing is very similar to wine. There was one contestant who had mixed lihing with chocolate, which made me very impressed,” Jefrri added.
He also echoed Manuel’s contention, in which he expressed his utmost confidence that the local brews from Sabah would one day reach international shores.
In advising newbies of the bartending scene, Jeffri said they would require the guidance of a mentor if they wanted to succeed.
“These bartenders need a mentor. They need someone to tell them that they can do it.
“Slowly but surely, if you have the passion, things will come easy.
“As a teacher and trainer, if my students have passion and the right attitude, that would indicate that half of my job is done.
“The day that my student becomes better than me would be my greatest accomplishment,” Jeffri added.
In line with this, Arion said MBA Sabah was always willing to guide new mixologists.
He said those who wished to learn more could visit MBA Sabah at its official Facebook page.
Meanwhile, the competition was won by Bob Aldo, a freelance mixologist, followed by Urban & Co’s Steward, and Shamrock Irish Bar’s Afiq, in second and third places respectively.
Each contestant was required to produce two shots and at least one cocktail within the span of seven minutes.