Behind the bar with… Brendon Khoo

Brendon Khoo is the resident bartender at 28 Hongkong Street which topped the list of Asia’s 50 Best Bars this year. Born and raised in Malaysia, Khoo wanted to be a chef much to his parents’ disapproval and then a chance cocktail competition ignited his passion to be behind the bar. Winner of the Bacardi Bartender of the Year at the Singapore Bar Awards 2016, Khoo popped over to Hong Kong to guest bartend at Honi Honi and Quinary and speaks to dbHK about Malaysia, Mezcal and mixology.

First impressions of Hong Kong?

I only flew in today but I can sense that Hong Kong is still very ‘raw’ – much like my home of Malaysia. Singapore has been cleaned up but Hong Kong still has the open wet markets, pavement noodle shops and rough and ready bars next door to gleaming boutiques. People are always on the move here and seem very outgoing and social.  Hong Kong also has a very integrated expat culture with the locals and there’s a nice sense of cohesion.

What got you into bartending?

I wanted to be a chef which mum and dad didn’t agree with – I’m sure they didn’t want me to be a bartender either! I went to hospitality school and had to do a cocktail competition and then just fell in love with it. I was 18 at the time and took on part-time bartending shifts and never looked back. I have been at 28 HongKong Street for two years come this December. In the first two weeks I was there I learned more than anywhere else.

Best spirit to work with?

Rum and Mezcal. It’s amazing how a liquid that is so clear has so much flavour and character. Two weeks ago we held an Agave Love event and it’s getting much more popular in Singapore. The same goes for rum.

If you had to be a cocktail, which one would you be?

I would be a daiquiri. Cool, refreshing and quirky.

What are the best and worst things about the industry?

The best thing is meeting people, learning new things and working with innovative products. The worst thing is I can’t drink very much. I’m a bartender who doesn’t drink! I really wish I could drink more but I can’t!

Lime or lemon?

Lime. I’ve always grown up with calamansi in Malaysia. You can put it on anything and it’s essential for most food recipes and fresh lime juice is simply delicious.

Complete this sentence: The last time I had one too many I….

Oof. Once I had one too many cocktails – Mezcal probably – while I was at work. I stumbled to 7-11 round the corner and bought cup noodles. I came back, cracked an egg into it and had it in the middle of service in front of all my customers just not caring. I still get a lot of flack for that.

Where is your favourite place in Asia for cocktails?

I need to be loyal and say Singapore. But I’m in Hong Kong so I’ll say Hong Kong too. The cocktail cultures in these places aren’t as mature as other cities like Tokyo, London or New York so it’s exciting to be part something which is developing rapidly.

Name one cocktail trend which is hot in Singapore

I would say the focus at the moment is on unusual spirits – agave for example. Customers have a growing appreciation of spirits other than the traditional Scotch or Japanese for example.

Please share an easy cocktail recipe to do at home.  

Dark and Stormy. All you need is ginger beer, a splash of lime and whatever dark rum you have.

My favourite Mezcal cocktail is a twist on Last Word. Replace gin with Mezcal so: equal parts Mezcal, green Chartreuse and maraschino liqueur and add fresh pressed lime juice. Combine in a shaker with ice and pour through a cocktail strainer. Serve in a cocktail glass straight up.