Q&A: Dave Lam, Chivas Masters HK finalist

Dave Lam was the Hong Kong finalist in the Chivas Masters competition, held recently in Shanghai and works at Quinary, one of Hong Kong’s most popular cocktail bars, known for its ‘multisensory’ creations, courtesy of owner, Antonio Lai. He sits down with dbHK to discuss current cocktail trends and the idea behind his boozy creation, Yuan Yang.

Where have been some of your most memorable bar experiences?

I have been lucky enough to work in both Hong Kong and Australia and count Palmer & Co – a 1920s-themed cocktail bar in Sydney as one of the best. In Hong Kong, I have also worked at the clubs, Dragon-I and Drop; Fofo by El Willy and Quinary, where I am now. I did my initial training at Palmer & Co, and then honed my skills at Fofo and then Quinary.

What is your earliest memory of drinking cocktails?

I don’t have a particular time that it happened but for me the most important aspect is the whole experience – the bar atmosphere and the personality of the barman who makes everyone feel so welcome. The cocktail of course has to be delicious but it’s the overall feel of the place which makes a cocktail special.

What brought you into the world of mixology?

The same thing that enticed one of my idols, Leo Robitschek (bar director of the NoMad Hotel in New York) – a love of hospitality. I like to make drinks specifically for people, to make something new and bespoke for a guest, or to tell them a story behind the cocktail they’re drinking. I also love working within the brotherhood of a team and to share a common goal.

Lam’s Yuan Yang made with Chivas 12 and garnished with a slice of white toast and Lam’s Chivas butter – in homage to HK’s breakfast

What trends are currently popular in Hong Kong? 

With the rise of social media – particularly Instagram – is that drinks have to look amazing as well as taste good. Drinkers also want the unexpected now in Hong Kong, an element of surprise and theatre which makes us bartenders keep on working hard to be imaginative!

What makes Hong Kong unique as a cocktail drinking destination?

Hong Kong is a small, sociable community and I hope that we always make the guests feel warm and comfortable and treat them like we would friends or family.

Also it is still a blend of different cultures. My Yuan Yang, (his crowd-pleasing cocktail which got him to the Chivas finals) uses Chivas Regal 12, condensed milk, tea and coffee and is a twist on the iconic local drink of the same name which itself is a blend of Hong Kong milk tea and coffee. It’s sold in dai pai dongs (street food stalls) and now restaurants and more Western-style cafés are doing it. It’s been around in Hong Kong for ever – since most people can remember.

How did it feel taking part in the Chivas Masters?

It was a real honour to take part in the Chivas Masters. It was unforgettable and I am proud of my achievement. The feeling of brotherhood and the creativity with the cocktails was really inspiring. It was long hours but it challenged us all so much and made us realise that we can never be complacent in doing our work.

If you could take one bit away with you from the competition what would it be?

It would absolutely be the deep friendships I made. It was such a unique experience to have the opportunity to work as a team within a cocktail competition and create new connections with people which will stay with me for a long time.

What’s your favourite cocktail a) to make for someone b) to have yourself?

My favourite cocktail to make for someone is a Negroni. To have myself would be a Japanese-style Gin & Tonic, a simple twist on the classic tipple but with added Midori.