It’s not everyday you see a girl manning the bar let alone by herself. Meet Angel, a passionate, jane of all trades bartender extraordinaire who recently got shortlisted to represent Malaysia at the Diageo World Class 2014 in Singapore, and she can be found at the cosy fine dining restaurant Hit & Mrs, Bangsar. Tucked away from the hustling bustling of the city centre, head on down for an array of awesome Asian-inspired hand crafted cocktails!
Name: Angel Ng
Age: 29
Occupation: Bar Manager/Head Bartender At Hit & Mrs, Bangsar
How did you begin bartending?
The love for bar and beverage started when I was working as a wine server while at college in Singapore. It was my first F&B outlet and I knew then it would not be my last. After graduation and due to familial and societal pressure, I left the F&B world for a corporate life. With 5 years break away from bartending and a year and a half sabbatical in Malaysia, I found myself pondering about life, happiness and whatever money I had left after my sabbatical. When was I the happiest working? It did not take long before the I found my way back to F&B. Since 2012, I have been bartending professionally.
Bartending school or real-world experience? Do you recommend one or the other?
Both and more! 60% real-world experiences, 30% bar & beverage school and 10% basic sociology course. What you learn in school usually doesn’t apply to the outside world and this applies to quite a number of majors. If you are keen to work in the Hotel and Hospitality line, then having a diploma or degree is useful to apply for most hotel jobs around the world. Independent companies are more relaxed over certification as they tend to focus on your experiences and passion.
How has your experience been being a female bartender? Did you find it harder to get a start or earn respect?
The Singaporean working society does not care too much about whether your are female or male. Regardless the gender, you still have to do your job. Carry beer kegs, wash down the bar, climb the bottle display rack, etc. In Malaysia, if my male counterparts see a female about to carry something heavy, they will offer to help. Every time I say “It’s alright, thanks. Part of the job ” they will give me this weird or amusing smile which always make me laugh. The only thing difficult (for me) is the expectation of making a perfect balanced cocktail as females are known to have a good palate due to genetics.
Where do you start when creating a new drink?
I would use all the classic and contemporary (known in some countries as fancy) recipes that I remember enjoying. Using combined measurements and the fundamentals of balancing, I visualise a table tree in my head with liquor and measurements, break them up and re-arrange it; thus creating a recipe in my head which I then make on the spot. Each time something new is added, I will taste the mix to make sure it doesn’t taste disproportionate.
What’s your favourite drink?
Usually I will say the RGC, Rickey, Gimlet or Collins. To be perfectly honest it’s hard to choose. Are we talking about beer too? If we are, I will go for a dark lager any time. Red Wine? A good Malbec. The list goes on and on for each category.
As a female bartender have you ever felt like you’re not being taken seriously by the male dominated cocktail community?
In the cocktail community? Not once. In regular society, I have had a couple of experiences laced with condescension when I tell them about the industry I’m in. They assume I like to drink and party and am hence working at a bar. Some cannot get past the fact that I gave up a corporate lifestyle in exchange for getting my hands dirty. I once had a relative ask me when I’m going to stop playing around and find a proper job when he learnt about my profession.
What is the best thing about what you do?
Getting to know the people who visit the bar and hand-crafting a beverage that makes them jolly. A chef that inebriates guests!
What is the worst thing about what you do?
Hosing down a sick-filled toilet isn’t as bad as cleaning sick off a carpet during busy service.
If you couldn’t do what you are doing now, what would you do instead?
I would be a travelling salesman selling home-made syrups, bitters and even photographs or jewellery if I had too.
Tell us about the drinks at Hit & Mrs where you are head bartender.
Hit & Mrs serves up South East Asian-influenced cocktails where local ingredients are the highlight. Our favourites are Mojito Malaya (pandan-infused buttery-finished rum, home-made gula Melaka syrup, fresh orange, lime juice and mint), a light, refreshing cocktail with a sweet, rounded finish. Or Asamboi Margarita (tequila, citrus-based liqueur, home-made asamboi syrup & calamansi juice), a salty, sweet & sour cocktail that will re-energise you after a hard day’s work. My favourite in-house cocktail is Waterloo (fresh watermelon balls muddled with simple syrup, lemon juice, campari and gin), it’s refreshing yet strong, sweet yet bitter, citrusy and botanical. It’s awesome!
