What is a typical day in the life of a bartender in Penang?

TJ: It starts with a stroll through the morning market and a little chit-chat with the vendors about new products. Then I move to scheduling items from suppliers to be delivered and head to work right after a cup of coffee at a local café. After that I’m having nothing but fun with all my guests till the wee hours!

KW: I start my day very early almost every day to get fresh ingredients from the local market. After that, I go back to the bar to keep stock and check on the infusions and ingredients. If clear ice is running low, I spend my afternoon preparing them and then take my time to R&D new creations. I will usually come back to the bar before opening and have a briefing with my team members and then work until closing.

How do you think the Penang bar scene has grown in recent years?

TJ: The post-pandemic days have a been a little slow since it has affected many, if not every bar in Penang, but right now there’s a lot of new bars opening up!

KW: The Penang bar scene is maturing. Five years back, there wasn’t really a cocktail scene in Penang. It took us some time to educate our customers about cocktails and how to appreciate them. It definitely was tough during those few years, but we are lucky to have survived through the era where people choose beer over cocktails to get us where we are today.

Who is your inspiration?

TJ: I always looked up to my mum, who worked tirelessly to provide for me and supported me in every path I took.

KW: There is one special friend who inspired me about infusion four years ago. He’s a French guy that I met through my boss, who showed me how liquor infusion is done with different fresh ingredients you can get from Penang.

What makes being a bartender in Penang special?

TJ: I would say being in a melting pot of cultures. Calling every person 'uncle' and 'aunty' even if we are not related; this is what makes it special. The connection, the unspoken bond we have with everyone.

What makes a good bartender?

KW: In my opinion, a bartender has to be unique no matter where you are. You need to have your own charisma and identity because that affects your customer range, the vibe in the bar and your colleagues.

Related: 6 Trendy Bars in George Town, Penang for a Cocktail

What's your process when it comes to incorporating local flavours into your cocktails?

TJ: As a professionally trained chef, I would apply the rules of ingredients to my cocktails. Implementing these into your cocktails is easier when you know how and when to use certain ingredients.

KW: First, you need to want to explore more local flavours. Always be eager. I often go to the local markets and scout for new ingredients. The process is just like creating a new dish as a chef, but in the realm of mixology. I always start with the raw ingredients and then try out an array of methods to achieve the flavours I want. 

How do you get inspired to make a new cocktail?

TJ: I take inspiration from just about everywhere, never sticking to one aspect. Colours, music, artwork, and definitely, ugly delicious foods!

KW: For me, making cocktails doesn’t come from one mind. Teamwork is always the best part when creating new cocktails.

What is the one cocktail trend that you think has been the most interesting so far? 

TJ: Revisiting classic cocktails. As a person who is very much interested in the history and flavours of a classic cocktail, I'm very invested in how this trend is panning out.

KW: The 'clarified drinks' trend. Since then, we have been producing clear ice on our own to achieve the 'clarity' component in our drinks. It also challenges my patience as everything needs more effort and time but it’s all worth it when the customers appreciate it. I like how people appreciate simpler and more classic cocktails now. 

Thanesh, how do you feel about Backdoor Bodega being named one of the top 100 bars by Asia’s 50 Best Bars?

TJ: I feel like the expectations have risen a little higher but we can’t wait to continue pushing the boundaries in the cocktail scene.

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