Happy Hour With… Rico Deang

Artemis’ bar manager talks about the art of shaking and stirring and the one thing he craves for after a long day.

Above Bar manager Rico Deang recommends trying any of their Gin & Tonics, which he says is "perfect for the hot weather in Singapore"

Rico Deang is from the Philippines but he’s already a familiar face on Singapore’s vibrant bar scene. He had moved here seven years ago to work at Cut at Marina Bay Sands but was surprised to be offered such an amazing opportunity. “My then general-manager must have seen something in me because he put me in charge of the bar,” Deang confesses.

It was the beginning of a stellar career that involved curating a substantial list of cocktails for the bar at Cut in just five years, as well as launching bars around the world for his boss, celebrity chef Wolfgang Puck.

And it almost seems like he is continuing to ride the momentum he has created. He joined Artemis as bar manager last year and has extended its cocktail list to include 13 varieties of gin and tonic (a must-try if you come here), and is already dreaming up new concoctions to make his offerings even more exciting.

So we thought it was the right time to drop by Artemis for a chat with Deang about his passion for his craft and his love for whisky.

What do you love about bartending?
Rico Deang (RD) The people and the relationships you build (in the process). A lot of the guests at my previous place are now regulars at Artemis and have become my good friends. I take care of them, so they like to come back.

Above Artemis is located on the rooftop of Capitagreen, known as the greenest building in Singapore

What are your recommended drinks at Artemis?
RD Something to start with is our Gin & Tonic; it’s perfect for the hot weather, as it’s light, easy (to drink) and fizzy. We have over 10 varieties and some of our signatures are the Botanist, made with Fever Tree Indian tonic, orange and rosemary; the Dictador with Erasmus Bond Classic tonic, lime and blueberries; and the Sabatini, made with 1724 tonic and Castelvetrano olives.

What’s your most prized pour?
RD The Lagavulin Distillers Edition. My team was kind enough to gift me a bottle for my birthday, so there's sentimental value. It’s also a fantastic whisky with smoky notes.

Above Deang, who has six bartenders under his care, says that working in a bar is all about teamwork

If you were a spirit, what would you be?
RD Whisky, because I’m not easy.

What was your first memory of it?
RD I first tried it when I was very young. My uncle was a seaman and he brought home a Cutty Sark for us to try. I can still remember my first sip because it burnt! When I got older, I tried it again out of curiosity and developed a palate for it.

Best way to drink whisky?
RD Neat.

Favourite spirits to work with?
RD I use a lot of white spirits like vodka and gin for my cocktails. I love whisky, but I only have two- to three whisky-based drinks because it’s the hardest spirit to work with. Also, it’s already a proper drink on its own so why mix it?

Favourite bars in Singapore?
RD Manhattan is always on the top of my list for its awesome drinks and service. Atlas is another favourite as the space is gorgeous and it has the best collection of gins in Singapore—and possibly the region.

Is there a non-alchoholic drink you can’t live without?
RD Genmanchai green tea. I can have it any time of the day, especially when I’m not feeling well. It also calms me.

Last thing of the day you crave?
RD Alcohol. It takes the edge off ... especially after a busy day at work.

(Related: Happy Hour With… Roman Foltan)

Artemis, 138 Market Street, #40-01 CapitaGreen (Rooftop), 6635 8677, artemisgrill.com.sg

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Happy Hour With… Rico Deang