Kuala Lumpur: In an exclusive partnership with Coley Cocktail Bar (Asia’s 50 Best Bars), supported by Maker’s Mark, Auchentoshan, The Chita Suntory Whisky. the launch of the Malaysian Bartenders Abroad (MBA) series features promising Malaysian bartenders of our time. In Edition 2 of this series, we celebrate the women in bartending.
When I was devising the interview questions, there came a point of hesitancy especially after talking about upbringing, career trajectory, or what inspires them, it’s almost inevitable that at some point this question would ensue: “What is it like being a woman in this industry?”
Why the hesitation? These are successful bartenders at the top of their game. The fact of the matter is that being a bartender, whether you’re a man or a woman, is pretty tough work. It requires grit, agility, persistence, humility, stamina.
We are not ignoring the fact that women bartenders often encounter incidences of gender bias. Prejudice clearly exists but what we’d like to address is the scarcity of media attention devoted to women bartenders, and in this regard, there is still much room for improvement.
The women that grace this MBA Series are an exciting mix of stellar profiles of the craft. As it turns out, the woman bartender is a persevering breed, and her successes are prolific. If the impetus behind this collaboration isn’t abundantly clear: let us lay it out:
We raise a glass to great talents, a tribute to their achievements, yes, to help redress the imbalance of media allotted to the female presence leading the bartending world, and while we are at it, to 2021, a homage to Malaysia and how far women in the industry have come.
Amanda Wan, Assistant Manager, Origin Bar, Shangri-La Singapore
I always wanted to be an artist and was aspired to live the Bohemian lifestyle when I was in college. I love to paint, draw and be creative! It was a time where everyone yearned to be in the advertising, animation, graphic or arts major. My foundation course was in Arts and Design but before deciding on a major, I asked my mother for a year off. At that time, I needed to sustain myself. Starbucks was hiring and my first job in the hospitality industry was as a barista.
My career trajectory to where it is now started with Starbucks. It all started there. At Starbucks, it is all about customization and creating your own drinks. I felt like an artist behind the counter, helping the customers to create the drink – it was exciting for me. There were so many variations and possibilities – coffee beans sourced from different countries and the different brewing methods with different outcomes could produce so many final product variants to enjoy.
In the cocktail scene, spirits and liquor come in different flavours, colour tones, notes, and textures. My arsenal of flavour profiles gradually grew. Just like in painting, where I started with a 12-colour box of crayons, and gradually expanded to a 36-colour box and it just kept expanding. Similarly, the possibilities are endless with cocktail crafting. I have so much to play with!
The decision to work abroad depends on your family background, whether you have the support emotionally or financially, or whether you have commitments such as taking care of family members. I am the eldest, the “prototype” in the family and I’ve always struggled to find my place. I worked full time for a year and a half in Hilton and Shangri-La Kuala Lumpur before moving to work abroad. If you are on a journey to push yourself out of your comfort zone, I would say go for it. The decision to work abroad is not based on whether everyone else is doing it.
Working abroad does not apply to everyone, it does not necessarily mean that you are better off or more qualified to be working abroad. Be the best version of yourself at your own terms.
Amanda Wan
There are a few countries where women are not seen as viable bartenders. I had personal female friends who work behind the bar, where customers would request for male bartenders to make their drinks. Even in this day and age! Everyone is entitled to their preferences but be respectful about it. However, a lot of male peers are supportive of women in the bartending industry. Every industry needs a balance, male and female. We still need more visibility for women in the industry.
Truth be told, I’ve experienced more challenges working with other fellow women bartenders. My male peers would be very supportive. However, when I work with females in senior management, I’ve heard remarks such as “Oh! Her make-up is too heavy.” “Hey, she needs to be more conforming.” etc. Nitpicking is very common. Women should support other women who are up and coming. Don’t make it difficult for your sisters, especially when you are in a higher position and able to be of greater assistance to other women, lend a hand to elevate each other!
My advice for upcoming bartenders:
- In this day and age, regardless of your gender or sexual orientation, you will be at risk of sexual harassment. We are working in the service industry and meeting people from all walks of life will increase your exposure to risky situations. We have to be vigilant and stay safe.
- Always have a clear mind. Don’t drink when you are working. You need to keep yourself and your colleagues safe. If a customer offers you a drink, thank them politely and offer to drink with them when you are off-duty.
- It is all about quick hands, learning how to smile with your eyes, and reading your customer’s body language in anticipation of their needs is a skill you need to harness.
- Stay alert when you are at work. Fights do break out in bars. You need to multitask and take up the responsibility to take care of the people at your bar.
A word to sum up 2021 is “Siao!”, loosely translated as “crazy hectic!” We have moved to four cities in the last two years – from Hong Kong to New York City in 2019, and then from 2020 to 2021, to United Kingdom, Kuala Lumpur and now, we’re in Singapore. I am still trying to settle in. The pandemic has been challenging in the sense of maintaining mental wellbeing. I am going for counselling sessions at a mental health startup called Thoughtful. Someone else is journeying alongside me and offers a holistic approach to mental wellbeing.
The first step is to recognize where you are at and be willing to accept that you would like help. Don’t feel shy or embarrassed if you would like to seek help. Many of us are going through so much at the moment, our families and friends are not there to carry our burdens. Seek professional help, that makes more sense.
Yinying Leow, Principal Bartender, Live Twice
Yinying first started out in the industry as a Junior Bartender in 2012 and quickly made her way to Singapore working with Jigger & Pony in 2017. With her quiet confidence and thoughtful approach to convivial hospitality, she is currently the Principal Bartender of Live Twice in Singapore.
I didn’t expect to become a bartender, but when I did my internship with a resort back in Malaysia, I found that I really enjoyed working at their bar during my time there. After finishing my studies, I decided to pursue bartending wholeheartedly and really get into the industry. Here in Singapore, the guests are very well travelled. I always love learning about their favourite classics from all over the world.
There are too few inspiring female bartenders in the industry. I wish that the industry would open up more and motivate passionate talents to join us by helping to ensure a more inclusive working environment. That said, women should recognise that if we want to be treated as equals, we cannot expect special privileges and treatment too.
In my own experience, my colleagues, regardless of male or female, generally work well together. We have a good team spirit, but the challenge comes from changing the perspectives of guests to treat female bartenders the same way they do with men in the industry. When facing a situation like this at work, just be bold and confident and do what you do best!
One of my biggest achievements so far is definitely setting up Live Twice as a bar! I would tell my younger self to be more patient and always look at situations from different perspectives before diving into the decision making.
Be patient. It takes a lot to learn and grow. Only with patience can we truly see the outcome.
Yinying Leow
“Discover” would be my one word, to sum up 2021. To discover new things in life. I haven’t been back home for about a year and a half. One thing I miss most is definitely the local cuisine in Malaysia, and visiting everyone back home in Malaysia!
Symphony Loo, Campari Group Regional Brand Ambassador, S.E.A.
Driven by a personal passion for the hospitality industry, Symphony Loo has displayed her affinity for the industry with a large range of roles starting with bartending in Switzerland all the way through to Group Manager of The Dandy Partnership in Singapore. In September 2018, Symphony joined Campari Group as Regional Brand Ambassador for South-East Asia. She is behind key brand activations in the region that includes Negroni Week, Campari Bartender Competition Asia, ‘Drink Italian’ and ‘Aperitivo Hour’.
My passion for negronis and the Group’s reputable brands significantly impacted how I got into the role as Campari’s Brand Ambassador. I love the bitterness of Campari itself and how much creativity I could put into this fantastic liquid. When I got the job offer, I asked myself, can I live with Campari every day? My answer was, “HELL YES!” I already did anyway, and I will keep doing it. And how grateful I am to love what I do and do what I love every day!
My humble advice is not just to follow your dream but also to follow your passion! Ask yourself, can you breathe and talk about this brand every day? A brand ambassador should be natural, should be inartificial, and make it your daily habit.
My official work abroad began in Singapore, and I also worked part-time when studying in Switzerland. I would say, if you are allowed, please do go out of your comfort zone. This is where you learn about the different cultures and the world’s varied perspectives. Not just from your colleagues but also your customers. My job experiences have primarily been influenced by feedback and many of it comes from customers. WHY? Because we are in HOSPITALITY and it’s all about the customer.
My advice for young aspiring bartenders is to never stop learning. Every day, new cocktails are created, new skills are being developed, and unique cocktail tools are innovated. We should always stay on top of what’s happening in our industry. Be humble and accept feedback.
Through the lens of a female bartender, there are no major challenges or issues so far. However, I think some improvements should be made. For example, when I got pregnant, a well-known bartender in APAC said, “Symphony should be fired from her Regional Brand Ambassador role”. At that point, I was disappointed, but I let it sink in. I hope for the industry to take personal lifestyle choices more seriously. Give female bartenders the same support as what’s expected as standard workplace benefits for females outside of the industry.
The word to sum up this year is “adapt”. “This too shall pass.” I have been through a lot in my life; the ups and the downs; but, every one of those times will always pass and it’s made me who I am today. I haven’t been back home since January 2020. I miss the food, I miss my family dearly!
I have been working out since I was of a young age. However, when I got into the industry, I slipped away from my regular fitness lifestyle. And to be honest, I was good at my job but so lost in my personal life, especially my health. My mental health was not on point. And, I admitted it then I started to organize my lifestyle again. Hence, until today, I still work out at least four times a week. And check on my mental health every day. IT IS IMPORTANT.
Settled with a sweet and light, woody note from the whisky with a bitter note from the Tie Guan Yin tea. On the second layer, you can taste nuttiness from the lemongrass pandan, and a fragrance from the Frangelico. Lastly, it ends on a citrusy and bitter orange note from the Aperol and the special citric acid blend. Refreshing, sparkling, and something I can drink the whole day
I created this drink with many flashbacks to what I loved when I was little, and the many first times I had with my family. Tie Guan Yin was always the tea of choice when my family went out to dine at a Chinese restaurant because my father loved it so much. And just like that, I love it until today too. Using lemongrass and pandan was another main flavour component because my mother used these ingredients in almost every dish she cooked. And again, just like that, I love it until today!
“This too shall pass.” I have been through a lot in my life; the ups and the downs; but, every one of those times will always pass and it’s made me who I am today.
Symphony Loo
Chang Yue Shuen, Independent consultant, Taiwan
I always wanted to be a barista, not a bartender, because I love coffee. After studying for a Diploma in Hospitality and Tourism in Malaysia, I did a 6 months internship in Singapore and started working there in 2017. My first job was working as a waitress in Antidote Cafe. At that time, I got to witness Bannie Kang, a prolific bartender of her time behind the bar. She was so skillful at her craft and I was inspired by her passion. Without any knowledge of spirits and bartending, I took a step of faith to try it out. To this very day, I feel honoured to have met and worked with her as it was the start of my bartending career in Singapore.
My first bartending competition was organised by Monin. It was also the first time that I represented Singapore to compete in the APAC region in Malaysia. I was very nervous but also excited to be back in my home country because I had never been involved in the Malaysian bartending scene and was curious to see what it would be like. I enjoyed the competition and it was great to see the representatives from Asia Pacific, and to interact with people from other countries. I’m so thankful to everyone who helped me during the competition.
I think it’s important to choose what you want to do and be happy with it. Every job is hard and requires a lot of patience. Always stay humble. I think that there should be no gender difference when it comes to what you want to do, but rather it is important to show your personality in proving your ability and craft. As a female bartender, I do tend to wish to have more strength for lifting heavy things.
A quote that I would share is an improvised version of the classic quote “When life gives you lemons, make lemonade.” I say,
”When life gives you lemons, ask for salt and tequila! Fight for what you really want, chase your dream.”
Yue Shuen
The last time I was home was the day before Malaysia went into lockdown. So, I haven’t seen my family for almost 2 years. However, life goes on, keep moving forward. It’s like time has stopped during the pandemic and there’s so much we can’t do. It’s been hard for everyone in the industry, so I hope we can turn things around, keep the positive energy and keep moving forward.
Heartfelt Thank You to:
Coley Lumpur for partnership, Lim Aileen for edits, Nat Andrea & @whoisravinp for MBA artwork and photos, Maker’s Mark, Auchentoshan, The Chita Suntory Whisky for sponsorship.
Image credit: Live Twice, Amanda Wan, Yue Shuen, Symphony Loo
