SOPHIA KANG SIN KIM SHIN

Manhattan Platform

Sophia Kang may have been recently named Manhattan’s head bartender, but the South

Korea native is a relatively fresh face on the scene. Although a founding member of the team in 2015, she first tended to the floor before being officially appointed a bartender in 2016. Being in charge of the bar’s spirits collection and overseeing new menu development leaves her little time for future competitions, but she has tested her mettle in several previous events.

“I’m attracted to both the spirit and the format of competitions,” she says. “Around Gin Jubilee, I was in a sloe gin phase, which is why I thought I could bring a creative edge to the competition. I ended up creating a spring onion-infused sloe gin for a sweet-savoury cocktail. With Rémy Martin, there was a barrel-ageing component, so it seemed only apt to represent Manhattan. Speed Rack [in 2017] was really about trying to get better and faster. At the end of the competition, I made four cocktails in a minute and 20 seconds, a good 20 seconds faster than my original time of one minute and 40 seconds.”

Competing allows her to push the envelope even further—and to bring new drinks to Manhattan’s menu. She explains, “At the competitions, I try to analyse what makes the winning concoctions stand out from the pack, then talk to the bartenders on their inspirations behind that particular drink. Just getting into their minds helps broaden my views. Not all judges share their critiques, but I have, on occasion, proactively approached them and asked for tips on how I can further improve.”

“Sometimes, more than winning, competitions are also a nice huddle with industry peers to keep you current and sharp.”

At just 28 years old, Sin Kim Shin was one of the most competitive bartenders on Singapore’s scene when he started behind the bar at Jigger & Pony in 2013 when he was 22. His zeal took him to the top of the Diageo World Class 2017’s Singapore leg and he eventually placed 17th in the global finals (out of 53 countries represented). Although he claims he’s not a perfectionist, his cocktails are precise and calibrated in a minimalist style that’s rarely seen elsewhere in the bar scene. He has since taken the route of the independent bar owner of Platform, a tranquil, all-day gathering spot that opened in August. “My bartending foundation is mainly Japanesestyle,” the soft-spoken Malaysian says of his start at Jigger & Pony. At Platform, his modern bartending philosophy revolves around fast, accurate and consistent principles in delivering a cocktail experience that suits everyone anytime, anywhere. “We pre-batch and chill all the cocktails from our concept menu #icedout at Platform, while pushing the boundaries of flavours by using unique pairings of common ingredients,” he explains.

“Hospitality, hard work and passion are the key to going further. Host your judges and customers well, and make them feel happy.”

TAKE A SIP: “I’m inclined towards sour cocktails and I like reimagining the classics. Noir is a combination of Sazerac Rye, lemon and egg white. It follows the same spirit-acid-sugar-egg white formula, but I’ve added squid ink to colour it a mesmerising jet-black, agave syrup to temper the salinity and a gentle bite of lemon.”

TAKE A SIP: “My all-time favourite and bestseller is Sage 43, currently on our #icedout cocktail menu. It’s a twist on the gin and tonic, and contains fino sherry, sage cordial, light tonic and seedless grape. The fizzy mouthfeel lifts the aromas of sage leaves, with a dry finish from the fino sherry. There’s also a non-alcoholic version using Seedlip Garden.”