Simon Kong is a bartender at The Lobster Bar in the Shangri-la hotel, Hong Kong. He makes two cocktails for us, one with Rye Whisky and Cognac and the second with Pisco and Jasmine Tea.
Simon introduce yourself
My name is Simon Kong, I’m 30 years old, and I’ve been bartending for ten years now. I decided to study hospitality after leaving school in Hong Kong. When I finished my degree, I got an internship in a restaurant with a bar and the first time I saw a bartender working, I knew that’s what I wanted to do. After my internship, I worked in other hotel bars until I began working here in the Lobster bar at the Shangri-La Hotel.
The classic you want to show us
30ml of Cognac Martell VSOP
30ml of Michters Rye Whiskey
10ml of Benedictine
20ml of Cocchi Torino Vermouth
2 dashes of Angostura Bitters
2 dashes of Peychaud Bitters
The bar you dream of
My dream bar would be a small place for around 80 people here in Hong Kong. It would be fun for the staff too, because that is what’s important for a bar to create the right vibes and atmosphere. The interior would feature big windows and I’d have funky music playing. We would serve cocktails with complex flavours and around 5-6 ingredients in them. I’d like to serve finger food or small bites as well, because when you drink, you get hungry.
What do you do in your time off
I like to spend time with my family when I have time off. When I have a longer period of time, I try to travel.
The spirit you like the most
I love rum and especially white rum, like Bacardi Carta Blanca. If you make a daiquiri with it, it’s super clean and refreshing. And rum also matches easily with many ingredients.
What makes a good cocktail
First of all a cocktail needs passion. Then you ask your guest what they want and add other ingredients on top to surprise them with a flavour they like.
What ingredient do you enjoy using in cocktails
I love umeshu. It’s already sweet and sour and pushes the flavour of a cocktail.
The signature cocktail you want to show us
30ml of Poire William Massenez
15ml of Pisco Tacoma
30ml of Apple Liqueur infused with Jasmine Tea
2.5ml of Sambuca
30ml of Lemon Juice
2 barspoon of Sugar Syrup
6 pieces of Mint
Where do you think we need to go to interview another bartender
You need to go to Otto e Mezzo Bombana in Hong Kong and meet Devender and also visit The Old Man.
Special thanks to Anne-Sophie Cros for all her help in Hong Kong and making a guest appearance in this video.
Pingback: Simon Kong: Lobster Bar in Shangri-La (Hong-Kong) – The Silk Road Story
Pingback: Adal Marquez: Boadas (Barcelona) – Le Cocktail Connoisseur