COA is the first-ever bar to be thrice-awarded the coveted No.1 position for Asia’s 50 Best Bars — congratulations! What does success mean to you, and how has the meaning evolved throughout your journey in F&B?
Thank you so much. Success means different things to different people. For me, it hasn’t changed since the beginning of COA. It is all about making sure what we’re doing is something we love and making special memories for our guests at COA.
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You served COA’s La Chinesca cocktail during the House Of Taste dinner. What makes the La Chinesca cocktail so special?
It is a drink that is influenced by both Mexican and Cantonese flavours. It plays with local ingredients and presents our concept. The drink is also perfect to pair with the first course designed for the dinner. It has ingredients that mirror what’s in the food, such as sesame and tomato. Also, the drink overall is crisp and refreshing, which stimulates the appetite for the next course.
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You have whipped up two cocktails for the Andaz Macau housewarming party, namely Pepper Smash and Margarita. Can you tell us more about them?
The Pepper Smash is one of the best sellers from our cocktail menu at COA. For both drinks, we thought the colour combination worked perfectly with the theme of the event. The Chipotle and Apple Margarita is a crowd-pleaser. It’s a clear margarita with a hint of green colour. It’s fruity, spicy and savoury all at the same time.
All three drinks have contrasting flavours. For Pepper Smash, it is the bell pepper and pineapple, for the Chinesca, it is the honey and sesame and for the Margarita, it is the apple and chipotle. These combinations are completely opposite in their flavour spectrum but they work perfectly together. The idea is to create multiple layers of flavour in one drink.
Which one is your personal favourite and why?
They all are, that’s why we picked these three drinks for such a special occasion.
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What are your thoughts on the bar scene in Macau? Any notable mentions?
I used to work in Macau back in 2013. A lot has changed since then, but my favourite part about the bar scene of Macau is the people behind the establishment. They all are very humble and extremely passionate about what they do.
What is an aspect of bartending that you wish people knew more about/people don’t really see?
It is what goes behind the scenes. The prep and work involved in making the special menu drinks. There is a lot that goes into it.
What advice would you give to aspiring bartenders?
Find your niche. Do something that you will enjoy and make you recognizable. Don’t give up, we all had to go through some obstacles in our journey, learn from the mistakes we make and progress.
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Kaitlyn Lai