Nath Arj-Han, Executive Beverage Manager, Hyde & Seek
Nath Arj-Han is a self-taught mixologist with over 10 years of experience. He discovered his love for cocktails at a young age while managing a cocktail bar in Koh Samui, Thailand. His passion for the art of cocktails brought him to Bangkok where the nightlife and bar scene are so vibrant. Nath then moved on to Singapore to further hone his skills in 2008 to apprentice at the Tippling Club, where his talent and instinctive knowledge of flavor combinations enabled him to progress quickly as a key mixologist in the creation of Tippling Club’s acclaimed drinks. Nath concocted many talk-of-the-town cocktails, showcasing his signature style of modern fusion drinks jazzed up by adding a twist on the classics.
Since opening its doors in early 2010, Hyde & Seek Gastro Bar has continuously beenat the forefront of the cocktail and gastro cuisine movement in Thailand. Emphasizinginnovative and classic cocktailsalong with adaptations and clever revivals of British andAmerican comfort food complemented with a blend of European classicaldécor and playful splashes of color, Hyde & Seek has become a favoured haunt ofBangkokians, tucked away on Ruamrudee Road.
"Cha Cha" SuwinchaSingsuwan, Bar Supervisor, Ku De Ta
Suwincha is constantly creating new cocktails for herself or based on customer requests, believing that a good bartender should stay creative all the time. Her winning cocktail was inspired by her favourite novel, The Wind-up Bird Chronicle after Haruki Murakami’s celebrated book. Her cocktails are known for being smooth but with a hidden grandiosity at the same time, as if one was sipping coffee whilst smoking a cigar. Her cocktails are always offered with “absolutely great presentation, a story and professional technique.” Her work experience is colourful and diverse, and yet she is dedicated to working in Bangkok, Southeast Asia’s natural home of the progressive mixologist. Her past roles have comprised creating cocktails for The St .Regis Bar and The Drawing Room at The St. Regis Bangkok, Giusto Restaurant, a superb Italian eatery in the middle of Sukhumvit Soi 23 which is now joined with Whisgars premier whisky and cigar bar, Zense and Opus VineriaItaliana.
Make a toast to the new Asian century at KU DÉ TA's KU Bar. Nestled between Izakaya and Signature restaurants, KU Bar is the perfect place to sample an aperitif while deciding on the evening’s dining destination.The drinks menu offers innovative cocktails designed to pleasure the palate, while providing access to Izakaya's full a la carte menu.
“Thumb” NatakornChangrew, Beverage Designer & Owner, Perfume Bar
NatakornChangrew was working in the real estate sector before making a switch to a career that would much more suitably embrace his creativity and artistic side; his unconventional solution was to study mixology in Hawaii.
Thumb met Arin Malhotra through s chance encounter. Arin was studying in Australia, where he also worked as a business development manager in the IT sector. Despite being involved in completely different vocational industries, Thumb and Arin had something in common - a strong passion for food and drink. That was the start of Perfume: Fragrance Bar and Aromatic Cuisine, a place where they “sell experiences of the senses” and with which both realized the dream of opening a bar and restaurant—with a strong character and a story behind it.
Perfume on Sukhumvit 55 offers a new fine dining and fine drinking experience crafted through post-modern cooking and mixology techniques available during lunch and dinner times.
"Bard" PassapongPhetpradit from Junker and Bar
Bard consults for both independent boutique hotels and big hotel chains too, bringing verve and imagination to drinks menus throughout the city. He has previously appeared as a brand ambassador for Singha, Liquid Manager (equivalent to Beverage Manager) and Cocktail Culture Manager (PR and marketing of cocktails) at W Bangkok hotel, and now focuses mainly on creating great cocktails for the hip Junker establishment, his own bar and fast food joint.
This cool addition to the Suan Plu area brings an arty intimacy to the neighbourhood. While the name refers to junk food, guests can be assured of the quality here; cocktail creation is in the hands of celebrated mixologist Bass Passapong, known for his cocktails at W Hotel, and food comes courtesy of Sofitel Sukhumvit Chef Koki Watchara.
Homemade and DIY touches define the place, from the decor to the tea blends, hamburger buns and booze. Summing up its unconventional approach are the labels, “No f*cking VAT and service charge” printed on the menu, and “Reserved for rich people” on their organic produce bottle tags.
"Tor" VipopJinaphan,Beverage Director, Sugar Ray
Khun Tor loves to share his stories on cocktails, drinking culture and history, and has been enjoying his “shake-and-stir” career since 2008. Experienced in bar consultancy, signature cocktail concoction, bar training and management, Tor is now the Beverage Director for Sugar Ray on Ekkamai, creating wicked creations under the venue’s “SUGAR RAY: You've just been poisoned” brand of drinking fun.
Tor is also Co-founder of Socrates Delicious Syrup, a private venture he began with a partner earlier this year. Socrates provides very high quality ingredients for some of the hip creations doing the rounds at Sugar Ray and other niche city venues.
Previously, he supported client establishments via PLAY Beverage Consultancy & Bar Services; he was Co-owner and Trainer, extending his considerable expertise to super-trendy venues such as Badmotel, Kaguya Japanese Gastro Bar and Little Beast.
Sat in the little soi right across from Moose Ekkamai, Sugar Ray serves up an ideal drinking environment, and one that’s very, very cozy. The bar is a collaboration between syrup makers Socrates, the folks behind the Made by Legacy Flea Market and What If Café on Sukhumvit Soi 31.
Located on the second floor of Baan Ekkamai, the bar welcomes with a proper outdoor terrace, with the bar itself sited behind an imposing steel sliding door. The interior combines homey charm with a gentlemen’s club masculinity; think leather couches, wooden tables and steel shelves with a DJ deck to one side facing a big communal table taking up most of the room. There are shelves showcasing jars of syrup too, with a mixing table in one corner encouraging guests to watch the bartenders in action.