Cover Nick Wu behind the bar of Seven Lobby Bar at The Ruma Hotel and Residences (Photo: The Ruma Hotel and Residences)
Nick Wu behind the bar of Seven Lobby Bar at The Ruma Hotel and Residences (Photo: The Ruma Hotel and Residences)
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We speak to Taiwanese bartender Nick Wu about his favourite tipples
With over 23 years of industry experience, Nick Wu of Bar Mood’s one-night takeover at Seven Lobby Bar at The Ruma Hotel and Residences was not an event to be missed. On June 7, 2024, he presented two signature drinks from his bar, as well as a special cocktail crafted for the evening, all of which will be available until July 7, 2024.
Having travelled to the UK, US, Canada, Australia, India, Japan, and more over the past four years, Wu is in his element during guest shifts, proudly showcasing Taiwanese ingredients and whisky.
The Taipei-based bartender shares his earliest drinking memories, his favourite cocktail, and what his last drink would be.
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Above Presents of God and Season of Flower, the two signature cocktails from Bar Mood that Wu presented
Presents of God and Season of Flower, the two signature cocktails from Bar Mood that Wu presented
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A drink that intrigued you early in your career
Long Island Iced Tea because it was the drink that sparked my interest when I was 18 and starting out as a bartender. Over the past 22 years, from being a bartender to founding my own bar, the Long Island Iced Tea has remained a timeless classic. I have continuously honed my craft in making this cocktail, aiming to surprise and delight anyone who tastes it with its bold flavours and direct impact.
Most memorable cocktail
The Martini, the king of cocktails. Mastering the Martini isn’t just about the type of gin used, it's about the entire experience–from the temperature of the gin to the mixing technique. Stirring in just the right way to balance the melting ice with the gin results in a smooth texture that eventually unfolds with a touch of sweetness at the end. Perfecting the Martini is not only about practice but also about the experiences and emotions it encapsulates that infuse the Martini with more soul.
See also: How Asia’s chefs, entrepreneurs and researchers are working to ensure a planet-friendly diet for all
Above Nick Wu at Bar Mood
Nick Wu at Bar Mood
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Tipple for a Tuesday
For a relaxed Tuesday evening, there’s nothing like a Whisky Highball. Enjoy the simple yet delightful combination of whisky and soda, offering a glimpse at whisky's elegance without overwhelming complexities.
What goes into your favourite cocktail?
Tea holds a significant place in my life, as I was born in Nantou, Taiwan, well-known for its tea production. Growing up with grandparents who were tea farmers, tea has always been a vital element for me.
Starting in 2010, and continuing since Bar Mood opened in 2017, I began incorporating tea into my cocktail creations. In our menu at Bar Mood, you can find various tea-infused ingredients showcased in different ways, such as steeping, distilling, making syrups, bitters, and more.
Favourite drink to make for a customer
If a customer likes a sweet and sour flavour and enjoys gin cocktails with floral notes, I would certainly make an Aviation. If they prefer a whisky base with a bit of complexity, I would create a New York Sour using Rye whisky, topped with Cabernet Sauvignon red wine for an added fruity aroma.
I always craft classic cocktails or original creations based on the customer’s preferences because I have a deep understanding of all the different spirits and ingredients. The next step is to understand what the customer likes or guide them to experience a new flavour, gradually building trust.
Above Tropical Storm, the cocktail specially created for the event, made with Four Pillars Rare Dry Gin, Blue Curacao, papaya, mango, lemon and double cream
Tropical Storm, the cocktail specially created for the event, made with Four Pillars Rare Dry Gin, Blue Curacao, papaya, mango, lemon and double cream
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What drink would you make for a big moment?
A nice whisky or vintage champagne sets the scene for truly savouring the moment. Understanding the transformation that time imparts on these spirits adds an incomparable depth of experience with every sip.
A drink you haven't tried but really want to
The 1993 Dom Perignon P2 Plenitude Brut Vintage. Initially indifferent to champagne, I have developed a newfound interest in it over the past five years, especially experiencing various vintages that piqued my curiosity.
The 1993 Dom Perignon P2 Plenitude Brut Vintage intrigues me with its profile of red fruit, peat, smokiness, dates, and pink grapefruit, and I am eager to explore its complex flavours.
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Above Seven Lobby Bar at The Ruma Hotel and Residences
Seven Lobby Bar at The Ruma Hotel and Residences
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Last drink you’ve had
Before my flight, I savoured a Jasmine Green Tea Old Fashioned, featuring Jasmine green tea from Hsinchu, Taiwan. The naturally scented tea, combined with single malt whisky, sugar, orange bitters, and ice, resulted in a harmonious Jasmine Green Tea Old Fashioned. The aromatic floral notes of jasmine tea intertwined with whiskey in every sip, leaving a lasting impression.
What would be your last meal?
At a street-side eatery, I’d indulge in a bowl of Donggang Rice Cake from the southernmost tip of Taiwan. This dish consists of rice cakes along with Donggang's prized shrimp, sausage, and pork, served with a flavourful broth garnished with garlic and vinegar. The blend of sour, salty, sweet, and savoury flavours, complemented by the texture of rice cakes, creates a remarkable culinary experience that embodies the essence of Taiwanese cuisine.
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Credits
Images: The Ruma Hotel and Residences
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
