Behind the Bar with…Marek Vojcarcik

Born in Slovakia, Marek Vojcarcik is the bar manager at Duddell’s, Hong Kong’s popular two Michelin-starred dim sum palace and is also the regional brand ambassador for Belvedere vodka. Working in bars around Slovakia, Sharm el-Sheikh and Bangkok, Marek came to Hong Kong in 2014 and was the Hong Kong finalist for the Diplomático World Tournament in Venezuela. A keen figure skater and a player for the South China ice hockey league, Marek speaks to dbHK about his love of yuzu and Hong Kong’s fast-paced bartending world.

What led you to be behind the bar?

I never set out to be. I was actually pursuing a career in sports; figure skating and ice hockey – I still play for the South China ice hockey league. But I got into the bar industry like everyone else, I needed a job.  I started working as a waiter in Slovakia, then as a barista, then as a bartender. I worked in Sharm-el-Sheikh and then in Bangkok before coming to Hong Kong to work at Duddell’s.

Which spirit ignited your passion?

In Slovakia, everyone starts out drinking the cheap stuff. We have Fernet over there which is different to Italian Fernet as it’s super sweet. I love vodka though, it can be really diverse in terms of flavour even though it’s naturally made. For example I had Pau Maui, a Hawaiian vodka made from pineapples and it tasted like Ardbeg.

What are the best and worst things about the industry?

The best things is that you build up an international network and so there’s always someone you know in every city. Bartending is also seen as a sexy job – everyone loves the guy or girl who can make a great cocktail. Also I haven’t paid for a bottle of alcohol in about seven years.

The worst thing is the unsociable hours, I haven’t had a weekend off for about 10 years. We don’t lead normal 9-5 lives which actually can also be a good thing.

If you had to be a particular cocktail or spirit which one would you be?

A Martini. It’s classy, dry, can be dirty and is served super cold. A bit like me. I’m actually quite a private person.

Lime or lemon?

Yuzu. Technically speaking, it’s a lemon but it’s more fun and I always choose the third option. My everyday drink is a yuzu vodka soda.

Complete this sentence: the last time I drank, I….

It’s unprintable. But I did also buy an anti-thief bag from a charity auction which I’ve never done before.

What are your favourite seasonal cocktails?

I like spring/summer cocktails and anything refreshing with elderflower, yuzu or grapefruit. In Slovakia we drink heavier spirits such as Calvados. It’s all weather dependent but you can never go wrong with Champagne.

Where is your favourite place in Asia for cocktails?

As long as the bartender is good then it doesn’t matter but places like Kuala Lumpur and Jakarta have some great bars. Asia is a region filled with lots of ambitious people trying to be known internationally.

Name one cocktail trend which is hot in Asia right now?

I don’t think trends change year to year so what might have been popular a few years ago still is. For example, using Matcha and yuzu in cocktails is still popular here.

We’re not governed by the seasons in Hong Kong. You can get anything anytime and that’s why it moves at such a pace. Bartenders here are used to getting strawberries in winter, whereas in Slovakia we knew that apples only come in September and peaches in summer. I find it astonishing that some people don’t know how pineapple grows for example.

Please share one of your favourite recipes?

It’s one of my Duddell’s favourites called a Long Way to Meet Mike. Bulleit bourbon, passion fruit ice block and grapefruit oleosaccharum with hibiscus water.