As the co-founder of Zest, one of South Korea's most celebrated bars, Yongjin Noah Kwon has carved out a unique space in the world of mixology. His journey began not in the bustling nightlife of Seoul but in his innate love for creation and human connection. Since 2011, Noah has been captivating customers with his exceptional hospitality and his ability to craft cocktails that are as much about the experience as they are about the taste.

Noah's approach to bartending is both artistic and thoughtful, making him stand out in the competitive bar scene. At Zest, he has cultivated a culture that celebrates the fusion of traditional Korean ingredients with contemporary cocktail techniques. His passion for experimenting with aromas and flavours has not only made Zest a must-visit destination but has also positioned Noah as a leader in the evolving landscape of Korean bartending.

What sparked your journey into the world of bartending?

YNK: Ever since I was young, I’ve always enjoyed creating things. This passion naturally led me to cocktail making. I find greater happiness in seeing others happy than in my own, which is why I enjoyed interacting with customers and crafting cocktails. This deeply drew me into the industry, and I began bartending.

What is your specialty in the bar industry, and where do you find inspiration?

YNK: My specialty lies in customer hospitality and the combination of various aromas. I stay creative and inspired by experimenting with new ingredients and unique flavour profiles. I draw inspiration from everything around me—whenever I drink, eat something, or encounter a pleasant scent, it all contributes to my creativity.

How would you describe the bar culture in Korea?

YNK: The bar culture in Korea is very diverse and dynamic. The bar scene is rapidly growing, with many bartenders showcasing their unique styles. I’m excited about the increasing number of creative cocktails using traditional Korean ingredients or liquors.

How do you see the influence of cultures in the Korean bar scene?

YNK: I think our bar industry is heavily influenced by the Japanese bar scene. There are many bars in Korea that focus on classic cocktails rather than signatures. But now they’re recognising the global bar scene, so many conceptual bars are emerging. For instance, Zest is a bar with a strong focus on sustainability, which I’m very proud of.

What are your aspirations for Zest in the coming years? 

YNK: In the next few years, I aspire to grow Zest further, build a strong bond with the team, and start producing our own spirits.

What steps are you taking to achieve your future goals?

YNK: To achieve my goals, I want to create more opportunities to interact with my team. Basically, I need to spend more time with them, focus on improving their welfare, and gain experience in the distilling industry.

What excites you the most about attending Bar Convent Singapore 2025?

YNK: I’m most excited about meeting and networking with various global bartenders at BCB Singapore. I look forward to learning new trends and techniques, which will be a great opportunity for both my bar and personal growth.

Join Yongjin Noah Kwon at Bar Convent Singapore 2025

Join Noah and a host of other global bartending talents on 3-4 March 2025 at Marina Bay Sands. BCB Singapore is setting up for a wealth of inspiration, innovation, and networking opportunities. Don't miss the chance to be part of this vibrant event that celebrates the art and science of bartending.