In the heart of Hong Kong, where creativity meets tradition, you’ll find Devender Sehgal, the Beverage Manager at The Aubrey, Mandarin Oriental Hong Kong. With more than a decade of experience in the bar industry, Devender has carved out a niche for himself, blending his love for flair bartending, mixology, and his deep passion for Japanese spirits. As Bar Convent Singapore approaches in March 2025, Devender stands as a proud brand ambassador, bringing his expertise, stories, and enthusiasm for the beverage industry to the global stage. In our conversation with him, we dive into his journey, his creative process, and his vision for the future of bartending in Asia.

What first attracted you to the bar industry, and how long have you been involved?  

DS: I’ve been in the bar industry for over a decade, but when I first entered it, my motivation wasn’t as glamorous as it might seem now. I dropped out of school at 14, and my mother encouraged me to find a steady job, so I started working with Catch Water Company in India. They were launching flavoured sodas in New Delhi, and my job was to flair with bottles as part of the promotions. Looking back, it was a bit crazy! I didn’t speak English at the time, and my upbringing was traditional—no exposure to Western cultures or Hollywood movies. But working and travelling around New Delhi opened my eyes to new people and cultures. That’s when I really started to get interested in the beverage industry. I saw how passionate and energetic the people in the industry were, and it made me want to be part of that community.

As I learned more about flair bartending, it became clear that this wasn’t just a job for me—it was a calling. I joined the Institute of Bar Operations and Management to hone my skills, and soon I was working in top establishments in New Delhi and Mumbai, like the Taj Hotel and Ellipsis. Eventually, I moved to Hong Kong in 2014 to join 8½ Otto e Mezzo Bombana, and now I’m here at The Aubrey, where I can fully explore my love for Japanese spirits and mixology.

What is your speciality as a bartender, and how do you stay creative?

DS: For me, bartending is all about passion. I’m not just mixing drinks—I’m telling stories, and that’s what keeps me creative. I stay open-minded and constantly push myself to try new things, whether it’s experimenting with flavour profiles or drawing inspiration from my travels. I believe that inspiration can come from anywhere: art shows, street performances, even a casual conversation with a guest. Each cocktail has its own backstory, and I love creating drinks that are not just delicious but meaningful. It’s important to keep experiencing life, whether it’s through attending an opera or exploring street art, as these experiences often fuel my next cocktail creation.

How would you describe Hong Kong’s bar culture, and what trends excite you the most?

DS: Hong Kong’s bar culture is incredibly diverse and welcoming, which is one of the things that makes it so exciting. The city attracts talent from all over the world, and there’s room for all kinds of concepts to thrive. Take Honi Honi, the first tiki bar in Hong Kong—it had its moment and was well-loved by the community. Then there’s COA, which focuses on mezcal and tequila, and it’s completely changed how people see agave spirits here. At The Aubrey, we’ve carved out our own niche by focusing on Japanese spirits like Shochu and Awamori. Shochu, in particular, is something I’m passionate about because it’s still relatively unexplored compared to other spirits. Raising awareness about Shochu is a personal mission of mine.

Hong Kong’s bar scene is a perfect blend of simplicity and creativity. You have places like Bar Leone, where classic cocktails are done to perfection, and then you have bars like Penicillin and Old Man that are constantly pushing boundaries with innovative flavours and techniques. It’s this balance between tradition and innovation that makes the scene here so dynamic and exciting.

What personal goals do you have for the future? 

DS: Professionally, my dream is to own my own bar that specialises in Japanese Shochu and Awamori. These spirits have such rich histories, but they don’t get the attention they deserve compared to more popular spirits like whiskey or gin. I want to change that and create a space where people can learn about and appreciate these beautiful drinks.

On a personal level, I have a few things I’d like to focus on. I used to run regularly and practice meditation, and I’d like to get back into both. They gave me a lot of mental clarity and focus, which are invaluable in this industry. I’m also looking to pick up new hobbies like pottery and piano—something that will keep my creative juices flowing but also give me a different kind of fulfilment.

What excites you the most about being part of BCB Singapore 2025? 

DS: BCB Singapore is one of the biggest bar shows in Asia, and it’s such an exciting event for anyone in the industry. It’s not just about showcasing products—it’s about learning, sharing, and building a community. Every year, the event gets bigger and better, and it’s a fantastic opportunity to connect with like-minded professionals from all over the world. I’m particularly looking forward to the seminars and workshops. Last year, we had discussions on everything from bar accounting to social media strategies, and I’m excited to see what new topics will be covered this year. The networking is another highlight for me—being able to meet people who are just as passionate about the industry as I am is always inspiring.

Join Devender Sehgal at Bar Convent Singapore 2025

As a brand ambassador for Bar Convent Singapore 2025, he brings a wealth of knowledge and creativity to the event, which is set to take place on March 3-4 at Marina Bay Sands. This next BCB Singapore promises to be an exciting and jam-packed hub for learning, networking, and innovation, bringing together some of the most talented individuals in the beverage industry. Don’t miss your chance to be part of this exciting event.