BAR NONE

Epicure - - RAISING THE BAR -

Wil­liam Drew, group ed­i­tor of The World’s 50 Best Bars and Asia’s 50 Best Bars, dishes on how bars make the cut.

I love the world of hos­pi­tal­ity. Great cock­tails and great wines com­bine taste, dis­cov­ery, de­li­cious­ness, beauty, of­ten a lit­tle theatre – and a source of fas­ci­nat­ing con­ver­sa­tion.

The lo­ca­tion of the Asia’s 50 Best Bars Awards cer­e­mony is based on the suit­abil­ity of the host coun­try to bring across a mem­o­rable ex­pe­ri­ence and suc­cess­fully show­case de­vel­op­ments in Asia’s bar scene. Sin­ga­pore is al­ready known as a su­perb des­ti­na­tion for dis­cern­ing drinks lovers, not just in Asia but across the globe.

Asia’s 50 Best Bars re­mains very young – the event on 9 May is only the sec­ond time we will host an awards cer­e­mony – and it does not have the same pre­cise vot­ing struc­ture as the 50 Best Restau­rants.

The spread of vot­ers is ge­o­graph­i­cally di­verse and there are bar­tenders, bar own­ers, drinks writ­ers, travel writ­ers with knowl­edge of the bar scene, cock­tail his­to­ri­ans and ex­perts and drinks afi­ciona­dos all rep­re­sented on the vot­ing panel. Im­por­tantly, all vot­ers must re­main anony­mous re­gard­ing their sta­tus and vot­ing takes place on a se­cure on­line plat­form.

As the world ramps up the con­ver­sa­tion on sus­tain­abil­ity, bars are also care­fully se­lect­ing their sup­pli­ers, em­pha­sis­ing more on min­i­mal or zero waste be­hind the bar, and mak­ing sure that the en­tire process to cre­ate drinks and put it in front of a guest has as lit­tle im­pact on the en­vi­ron­ment as pos­si­ble.

An­other trend that I re­ally think will stick is the in­creas­ing num­ber of women work­ing in the bar scene and tak­ing on larger and top roles.

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