Cover Nutchanin ‘Tug’ Isarankura of Messenger Service preparing cocktails at the Tatler Best Takeovers at Qura Bar in Hong Kong (Photo: Zed Lee)
Nutchanin ‘Tug’ Isarankura of Messenger Service preparing cocktails at the Tatler Best Takeovers at Qura Bar in Hong Kong (Photo: Zed Lee)
1 / 1
At Messenger Service, Tug defines the bar experience with heartfelt connections and thoughtfully shaken cocktails
The definition of a great bar is subjective—some prioritise menu complexity, others the architecture of a pour—but for Nutchanin Isarankura, professionally known as Tug, it is the experience that trumps all standards.
The bartender honed her skills in Bangkok’s prestigious drinking destinations before becoming bar supervisor at Messenger Service, where she brings to life the bar’s unique ’grocery store’ concept. The approach blends everyday pantry staples into each pour, making the experience feel more like browsing a local grocer than a conventional cocktail bar—reimagining how guests interact with pantry, market and bar items. Following the Tatler Best Takeover Series 2026 in Hong Kong, we sat down with Tug to discuss her philosophy, inspiration and what makes a bar truly great.
Read more: Inside the Tatler Best Takeover Series 2026 in Hong Kong
Above Tug interacting with guests at Qura Bar (Photo: Zed Lee)
Above Left to right: Tug, Green Liu of Under Lab, Taipei, Banthita ‘Porpieng’ Yanapan of Messenger Service, Gennaro Pucci of Qura Bar (Photo: Zed Lee)
Tug interacting with guests at Qura Bar (Photo: Zed Lee)
1 / 2
“For me, it was always about people,” says Tug. “I realised that hospitality can stay with people long after they’ve forgotten what they ate or drank.” The juxtaposition between fleeting experiences at the bar and the lasting memories they create is exactly what Tug strives to achieve. For her, the transformative power of hospitality guides every decision behind the bar, where greatness is measured not just by the complexity of a pour, but also by the emotional connection a cocktail fosters.
“Earlier in my career, I focused heavily on technique,” she admits. “I realised that guests rarely remember the most complicated drink; they remember how you made them feel. That completely changed my perspective.” This people-first philosophy was evident during the Tatler Best Takeovers, where Tug and senior bartender Banthita ‘Porpieng’ Yanapan expertly balanced their attention between the bar, the drinks and the customers.
Tug goes on to explain, “I’ve always been fascinated by how a great experience can turn an ordinary day into a memorable one... Seeing that impact firsthand confirmed that this profession is about people, and that motivates me every day.”
Above Banana Espresso Martini by Messenger Service (Photo: courtesy of Messenger Service)
Above Corn Salad by Messenger Service (Photo: courtesy of Messenger Service)
Banana Espresso Martini by Messenger Service (Photo: courtesy of Messenger Service)
1 / 2
Yet, the journey has had its challenges. Tug shares how shifting her focus from the mechanics of a cocktail to the enjoyment of her guests helped her overcome imposter syndrome. “Not long ago, I evaluated my work through the eyes of other bartenders. I was focused on whether an idea was clever, innovative or technically impressive. Then, a mentor challenged me to think more about the people sitting in front of me rather than those working behind other bars. I realised a bar isn’t built for bartenders—it’s built for guests and the community.”
This hospitable approach defines Messenger Service, where the welcoming atmosphere amplifies the bar’s creative identity.
“Whenever someone asks me about Messenger Service, I don’t start with the cocktails; I start with the people,” says Tug. “Guests arrive as strangers and leave as regulars. Our grocery store concept is just a creative lens; our goal is connection and belonging. It is a hospitality-driven cocktail bar disguised as a grocery store. If guests leave feeling more welcomed than when they arrived, we’ve done our job.”
Above Messenger Service in Bangkok is known for its grocery store concept and friendly hospitality (Photo: courtesy of Messenger Service)
Messenger Service in Bangkok is known for its grocery store concept and friendly hospitality (Photo: courtesy of Messenger Service)
1 / 1
Tug considers each guest shift an opportunity to expand her horizons. “Every city has its own culture, rhythm, and approach to hospitality. I often come home with new ideas—not just for drinks, but for how people connect and gather.”
For her, topping a ranking is not the ultimate measure of success. While bar-hopping is a staple of her travel itineraries, she is not driven by virality. “What attracts me isn't reputation, but a strong sense of identity. I’m inspired by venues where every detail is intentional and hospitality is woven into the culture.”
Tug brought this curiosity to Qura Bar during the Tatler Best Takeover Series, where she exchanged ideas with bar manager Gennaro Pucci and fellow bartenders about what makes Qura stand out in Hong Kong’s saturated market. “Working in another bar reminds me that there are countless ways to create great hospitality,” she says. “It challenges your assumptions and teaches humility.”
Above Tug crafting a guest shift-exclusive behind the bar (Photo: Zed Lee)
Above Tug and Porpieng presenting cocktails by Messenger Service (Photo: Zed Lee)
Tug crafting a guest shift-exclusive behind the bar (Photo: Zed Lee)
1 / 2
For Tug, recognition is not a mark of excellence, but a reminder to uphold it. “Recognition is an honour, but it doesn't change the fundamentals. If anything, it reminds me that guests arrive with higher expectations. My responsibility remains the same: to support my team, continue learning, and keep hospitality at the centre of everything we do.”
Tug has carved out a clear path, one where technical innovation sits comfortably alongside a brand of hospitality that favours connection over fleeting encounters. She hopes to leave a legacy defined by that care. “I hope people say that I cared about them as much as I cared about drinks, that I helped make our industry a little more welcoming, and that anyone who visited Messenger Service felt genuinely cared for.”
Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
