“We sometimes get caught up in solely focusing on the drinks, but the surrounding aspects of the event are equally important.”

As the bar sector continues to gain prominence in Asia, a significant shift in the region's bar culture has taken place, one that can be seen in the increased emphasis on fostering community collaboration. Nowadays, bartenders and businesses are more conscious of the potential of group creativity and how it may improve the standard of the drinking experience. Devender Sehgal, the Beverage Manager at Mandarin Oriental, Hong Kong, shares his insights with us. 

Devender Sehgal
Beverage Manager, Mandarin Oriental, Hong Kong

The region's bar culture is expanding to new heights as industry executives meet to exchange thoughts, plans, and creative inspirations. Devender’s inspiring journey exemplifies the boundless potential for expansion and innovation within the Asian bar business. Starting as a young mechanic, he has transformed into a renowned bartender and industry leader, earning recognition through prestigious awards and competitions. In 2009, he stood 5th in the world ranking of Bacardi Martini Grand Prix, securing the title of India's Top Bartender. His talent and expertise were showcased on a global scale in 2012 when he represented India in the esteemed World Class cocktail competition. He also won Bacardi Legacy 2015 held in Hong Kong with the cocktail The Optimist and represented Hong Kong and Macao in the global final in Australia. Additionally, his exceptional skills and creativity were acknowledged by winning the Hernö Gin Cocktail Award in 2017. With collaboration gaining prominence, Devender’s astute observations shed light on the evolving bar culture. In the conversation that follows, he discusses how collaborative efforts are changing the way bars operate in Asia.

How can Asian hotels create diverse bar concepts to enhance their offerings?

DS: When you have a hotel and different establishments within it, you can offer guests a variety of concepts and experiences. For corporate visitors and those seeking convenience, having multiple bars in one location adds tremendous value. At Mandarin Oriental, Hong Kong, we have three bars with distinct styles and food options. We have The Chinnery, which serves Indian cuisine; Captain's Bar with its classic cocktails and renowned beer selection; and the Japanese Izakaya called Aubrey. So, within the same building, guests could explore different atmospheres and enjoy a diverse range of food and drinks. It truly enhances the consumer experience by giving them more options to choose from.

How do you cater to different preferences when designing beverage menus?

DS: If we have a Captain’s Bar here, we are not going to be focusing on beer in any other outlet because we have one bar that focuses on that brilliantly. So that is definitely one thing we keep in mind— not to replicate. 

Devender also emphasised the significance of introducing something new to the guests and creating extraordinary experiences.

DS: We want to take something that is very ordinary and make it extraordinary. That way, we will be able to introduce something new to the guest, something they haven't tried before. Our main goal is also to educate people. We try to explain to at least to one person every day what we are doing, what it is, where it comes from, and why we should care about it.

What are your thoughts on collaborations and partnerships within the hospitality industry?

DS: During the pandemic, we started collaborating with different bars within Hong Kong. We merged concepts and did guest bartending with bars like Tell Camellia and Mostly Harmless, as well as bars from Singapore like Nutmeg & Clove. We asked them to bring their own concept and merge it with ours. For example, Tell Camellia focuses on tea-based cocktails, so we asked them to create a tea-based cocktail using shochu. This approach allowed each bar to represent their concept while incorporating our ingredients. It was a unique and eye-opening experience for both consumers and bartenders. We sometimes get caught up in solely focusing on the drinks, but the surrounding aspects of the event are equally important. We continue to seek such collaborations and events.

How do you foster compassion and human connection among your bar staff?

DS: Product knowledge and cocktail-making skills are necessary, but the training of other aspects of hospitality, like being humble, attentive, and hospitable, is crucial. Understanding the needs of guests and making them feel comfortable is what sets apart a successful hotel bar. It's not just about serving drinks; it's about creating an atmosphere where people feel looked after and heard. Human connection and care are more important than simply making cocktails. Knowledge without compassion and concern holds little value.

In the Asian bar and beverage business, Devender’s profound grasp of teamwork goes beyond simple cooperation and incorporates the transformational power of shared experiences. He has seen directly how cooperation can spur innovation, raise standards, and produce exceptional guest experiences by fostering collaborative learning, idea exchange, and shared expertise. Devender's path serves as a potent reminder of the enormous opportunities that present themselves when business professionals band together, motivated by a shared desire to develop the lively bar and beverage culture in Asia.

Take the pivotal next steps in your journey at Bar Convent Singapore!

Join the forefront of the bar industry at Bar Convent Singapore on November 6-7 at Pasir Panjang Power Station. Prepare your development goals as you engage with bartenders, bar managers, and industry leaders in an immersive atmosphere of trends, techniques, and mixology passion. Expand your network, gain valuable insights, and indulge in exceptional cocktails at Bar Convent Singapore.

Contact: 
[email protected] 
+65 6780 4689