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| Arsenio Mariano Jr, Lead Bartender, Nobu Kuala Lumpur |
Interview alongside Arsenio Mariano Jr, Lead Bartender, Nobu Kuala Lumpur
What make you lot make as well as how did you lot acquire into the industry?
During my younger years, I was a bar aficionado, particularly enjoying the vast arrays of tastes as well as flavours that come upwards to life through the many drinks on offer. When it came fourth dimension for me to work, the bar trouble organisation was the natural choice.
It was non an slow journey, though. My get-go project was every bit a bar-back - the project description beingness cleaning glasses, mopping floors as well as assist to the needs of the bartenders. It was tough work, but I’m stubborn past times nature as well as non i to hand upwards on something i time I’ve fix my hear to it!
Following that, I became a junior bartender, but this seat solely entailed pre-mixing drinks. Everything was made from bottled juices as well as soda guns, as well as the agreement of flavours was at a bare minimum. Structure as well as residue was unheard of, as well as thus I decided to figure it out on my own. The uncomplicated exchange of fresh ingredients instead of processed artificial ones opened upwards a whole novel drinks' basis for me. From there, I taught myself the classics as well as I experimented alongside making my ain bitters, liqueurs, fortified wines, as well as syrups. Fortunately, for me, this foundation was to examine invaluable, every bit an chance came for me to operate abroad, as well as I lastly position what I’d learnt into practice. The rest, every bit they say, is history.
Share alongside us an interesting story from behind the scenes.
Working behind a bar tin live intense, particularly when we’re busy. The line per unit of measurement area to make drinks alongside precision as well as flair piece maintaining speed as well as service is demanding. On our down-time, the staff tend to play pranks on each other to blow off roughly steam. One such prank on i of the newer members of staff involved disguising a bottle of pepper spray every bit cologne. I intend I tin acquire out the relaxation upwards to your imagination!
What's the best/ worst purpose of your job?
I don’t intend I could pick only i best purpose of beingness a bartender. I honey everything: from edifice as well as designing bars as well as creating drinks, to having the chance to start alongside the vaguest thought as well as experimenting to getting it right. When I regard the bar come upwards to life alongside people enjoying themselves alongside my drinks, the feeling of gratification is the best. Also, in that place are really few jobs that let you lot to encounter such a broad make of people from dissimilar walks of life every day. And of course, beingness a bartender, I acquire a lot of invites to a lot of parties.
When it comes to the worst, it would bring to live the anticipation of the forenoon afterwards the nighttime before. It’s a project alongside belatedly nights as well as intense pressure, as well as thus thinking almost getting upwards the side past times side twenty-four hr current tin live torture; but I wouldn’t swap it for whatsoever other project inwards the world.
What's your favourite drink?
One matter every bartender volition tell you, is that you lot bring to attempt every drinkable you lot brand to live certainly its perfect. And afterwards all those dissimilar tastes throughout an evening, aught beats a well-chilled beer.
What's i of the most memorable things you've experienced inwards your line of work?
I’m a huge fan of the motion painting “Godfather”, as well as thus coming together Robert De Niro when nosotros opened Nobu KL was definitely i of them. I made him drinks as well as served him a cigar; having the direct chances to make that was something to tick off the bucket list.
The perfect twenty-four hr current off would be...
I think I’m similar a lot of people inwards this respect. I bask the bang-up outdoors, the beach, a bar, a barbecue, a picnic… The listing goes on. Anywhere that has proficient company, proficient food, drinks as well as fun activities. On roughly days, though, aught is to a greater extent than perfect than staying habitation alongside a proficient mass as well as relaxing inwards bed.
A twenty-four hr current inwards the life of a bartender is...
Simply put, it’s Rock & Roll, alongside equal measures of java as well as alcohol to continue me going! This could live only me, though. I can’t verbalise for the relaxation of KL’s bartenders.
What's something you'd similar guests to know almost Nobu Kuala Lumpur?
The interesting matter almost Nobu KL is that many people don't realise that i time you’ve stepped within it actually is a fun, friendly solid unit of measurement type of a restaurant.
What's your favourite nutrient as well as cocktail pairing?
My preference for a drinkable is i that volition acquire good alongside anything, as well as non only alongside i type of food. For me, it’s a Negroni - gin, Campari as well as sugariness vermouth. It was the get-go classic cocktail I learnt how to brand as well as it goes good alongside everything: every bit a pre-dinner drink, during dinner as well as every bit an digestif.
What's your persuasion on the KL bar scene?
The bar scene inwards KL is constantly evolving. At the moment, in that place has been a large increment inwards the cocktail bar sector and, along alongside that, has come upwards a lot to a greater extent than well-trained bartenders. We even as well as thus bring a long means to acquire to compete against other well-established cities inwards the Asia Pacific region, but we're getting there. This is an exciting fourth dimension for KL inwards that nosotros are even as well as thus complimentary to cast the scene into something unique, as well as hopefully nosotros volition regard to a greater extent than private bars doing well, rather than chain bars alongside generic cocktails on the menu.
What's inwards shop for you lot inwards the upcoming months?
Cocktails of the month. Now that nosotros are debuting Nobu Club Lounge at the weekends, I am going to make a listing of cocktail specials each calendar month to complement our signature list. Expect to regard roughly extraordinary mixes involving the fruit sake infusions.
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