Q&A with Republik’s Mixologist

Located at the old Mint space on Hollywood Road, Republik (which had its soft opening last Thursday, October 14) has some seriously big shoes to fill. We talk to Matt Radalj, Republik’s mixologist about how he plans to seduce our fickle city, his philosophy on bartending and the next big trend in cocktails.

AsiatatlerDining.com: Tell us a little about yourself: how did you become an award-winning mixologist?

Matt Radalj: Plenty of long nights behind the bar , loads of sacrifices and lots of reading and experimentation. I was lucky enough to work with the best in the business. It certainly helped having guys like world champion Andy Freeman , Frankie Anthony in Kaula Lumpur and Melbourne cocktail guru Paul Aron pushing me to my limits six nights a week.

ATDining: What is your philosophy on bartending?

MR: Develop an intimate knowledge of the products and tools at your disposal and you will become successful. Flavor melding and finding the balance is what mixology is all about.

ATDining: What do you predict to be the next big thing in drinks?

MR: Vending machine bars – leave it to Tokyo to automate the whole affair and do away with the barman! I’m not sure this will take off in Hong Kong though, the crowds here definitely do have an appreciation for the experience as a whole, so hopefully my job is safe for a few more years.

ATDining: What do you have in mind in terms of the cocktails at Republik? Have you created something specifically with the venue in mind?

MR: Republik will feature a unique, seasonal signature menu with a focus on fresh, locally sourced ingredients and lots of spice and fruit combinations.
There are certainly a few things I’m really excited about introducing to the Hong Kong 5pm – 9pm crowd. But that’s all I can say for the moment - I don’t want to ruin the surprise.

ATDining: How will the drinks you create at Republik distinguish themselves from the other bars in town?

MR: Republik’s signature cocktails will introduce a level of sophistication that I think is rarely seen in Hong Kong, but that patrons are crying out for. Expect flavours, combinations and aesthetics that are both complex yet very approachable for beginners and aficionados alike.

ATDining: What are some of your favourite ingredients to work with?

MR: Star anise, kaffir, morello cherries and blood oranges.

ATDining: What is your favourite drink?

MR: Brubaker Old Fashioned, which we will be featuring at Republik.

Republik is located at 108 Hollywood Road, Sheung Wan.