“I love playing with flavours and directing them,” says Andy Lim, the soft-spoken yet enthusiastic 28-year-old mixologist who was in Bengaluru as part of a multi-city event by the Singapore Tourism Board. “That is my style. It boils down to the bartender: there are those who love to play with molecular, others who love to play with local ingredients or with bitters and so on.”
Stating that he takes inspiration from the food he eats, Andy who has worked at the famous Raffles Hotel, home of the Singapore Sling, and who is now assistant bar manager at The White Rabbit, both in Singapore, says: “I love travelling. Every country I go to, I try the local cuisine. Thankfully, I had this chance to travel to India. It has been on my bucket list to come here because India is rich in history, culture and music.”
Talking about Indian food, Andy says, “I had something in Chennai that was outstanding. They used mushroom and coconut together. I got some inspiration while eating breakfast here (in Bengaluru) as well. I was pairing the roti with different sauces and chutneys. The chutney actually tastes different. So, that is where I draw my inspiration from.”
As for how he realised he wanted to be at the bar, Andy says, “I pursued a diploma in hospitality and that is where I found my passion. After two years in the National Service, I was pursuing a degree in business management. During that time, I took up part-time jobs as a bartender and realised I love bartending. It allows me to flex my creativity to create drinks. As long as the guests have a good time, I am satisfied,” he grins.
BENGALURU - KARNATAKA - 04/09/2019 : Bartender Andy Lim, in Bengaluru on October 04, 2019. Photo: K Murali Kumar / THE HINDU
Stating that pursuing his passion has got him some achievements, he says, “My first trip with the Singapore Tourism Board was to Japan to create a drink called Sakura Sling (at this point, he pulls out his phone to show a photo — a beautiful, light pink concoction with ingredients that include sake, apple brandy, elderflower liquor, hibiscus and chartreuse) to celebrate 50 years of friendship between Singapore and Japan. Now I am here to create a drink that ties India and Singapore together called Orange Coriander Gimlet.”
The inspiration? Chutney. The cocktail comprises fresh orange juice, coriander seeds, thyme, a little bit of sugar and gin. It is at this point that he decides it would be better if I just try it and rushes off to get me the drink. First, there is a taste of orange followed by an after-taste of something very familiar. “That’s the coriander. And then you can taste other things as well,” he says with a smile. He adds he would like to try something with saunf having tried variations of it.
Disabusing me of the notion that Singapore has a distinct bartending style, he says, “There is a Japanese style of bartending because in Japan they have a different way of doing things. But otherwise there is no differentiation. It is all similar. There are only two schools: either you cater to your guests (preferences and wishes) or showcase your own thing.”
In terms of advice he would give young bartenders, Andy says, “Always stick to your passion. Technique can be taught. Not to worry about that. The most important thing is the attitude towards hospitality; how you treat your guest.”
