Behind the bar: Victoria Chow

Victoria Chow, founder and managing director of the Woods, is the ‘It girl’ of Hong Kong’s bar scene, churning out classy quaffs with modern twists at her sleek cocktail bar. Recently, the young entrepreneur has opened another venue called KWOON, a spirits tasting room and bar in Soho that serves some rare American liquors, of which many were carried by hand back to Hong Kong, according to the spirits aficionado.  In an interview with dbHK, Chow talks about the ‘back to basics’ cocktail trend taking over Asia and her mission to create a “fine drinking” culture in Hong Kong.

What led you to be behind the bar?

I was always fascinated by the art of bartending. I asked for a bar kit for my 18th birthday and bought a bunch of cocktail books. I would make drinks for my parents’ parties and that was my first stint ‘behind the bar’!

Fast forward to university, I would still be the resident bartender at parties, but it was also when my passion for the behind-the-scenes making of drinks – be it wine, beer and spirits – started, as I lived in such close proximity to Napa Valley, and world class craft breweries and distilleries. 

Back in Hong Kong, I felt there was a real hole in the market when it came to ‘fine drinking’, so I decided to set out on a mission to bring better drinks and subsequently, an overall appreciation of them to Hong Kong.

Which spirit ignited your passion?

It would actually be wine. Wine was my first love. I never had the typical aversion to the taste of alcohol like many did when they were young. My family always encouraged me to smell wine and describe its aromas and complexities. This more intellectual perspective on alcohol led to an appreciation for the ‘making of’ and stories behind the product, and the more I learned, the more interesting I found the wide world of wine and spirits!

What are the best and worst things about the industry?

The best thing is definitely the community and the camaraderie, and the worst is the late nights and working weekends – it makes it hard to make plans with anyone outside of the industry.

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

Bee’s Knees – my favourite cocktail, a simple combination of gin, lemon juice, and honey. It’s simple, but allows all the base ingredients to shine through with such elegance.

Lime or lemon?

Lemon.

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

…was at The Globe, my local watering hole, unwinding after a long day with some local brews and playing pac-man on their new arcade machine.

What are your favourite seasonal cocktails?

Poddington Pea – a gin, green pea, green chartreuse, tarragon, and egg white cocktail! It just exudes spring! And also The Woods’ annual favourite, Blackberry on Rye – one of the first seasonal cocktails we came up with – a strange but wonderful combination of Rye whiskey, red wine, and muddled blackberries!

Where is your favourite place in Asia for cocktails?

I hate to say this, but I think Singapore is kicking our butt right now!

Name one cocktail trend which is hot in Asia right now

I think there is a trend of ‘back to basics’, more revival of classics and simple twists and a focus on good spirits, less molecular gastronomy inspired stunts and fanfare.

Please share one of your favourite recipes?

Blackberry on Rye:

Michter Rye 30ml

Pinot Noir 30ml

Fresh lemon juice 15ml

Simple syrup 15ml

Plum bitters 3 dashes

3 blackberries, muddled