Born and raised in Hanoi, Công Nguyễn has spent over a decade behind the bar, shaping not only his own career but also the evolving cocktail scene of Vietnam’s capital. As General Manager of Haflington, one of Hanoi’s most renowned bars, Công balances leadership and artistry, driving the team forward while nurturing the culture of hospitality that defines his approach.

“I’ve been with Haflington since the very beginning,” he says. “It’s been a journey of building something that reflects who we are, creative, welcoming, and proud of where we come from.”

That pride is central to Công’s relationship with Hanoi. For him, the city isn’t just a backdrop; it’s a living rhythm that influences how people eat, drink, and connect. From its layered history to its boundless energy, Hanoi mirrors the qualities he values most: warmth, resilience, and quiet creativity.

Big Picture

To understand Hanoi is to feel its contrasts. “Hanoi breathes nostalgia and creativity, a city that moves at its own pace yet never stops evolving,” Công reflects. Walk through the Old Quarter and you’ll find yourself amid centuries-old architecture standing beside modern cafés and speakeasies, the scent of grilled pork from a bún chả stall mingling with the aroma of freshly ground coffee.

The city’s charm lies in its rhythm, deliberate yet full of life. Hanoians have mastered the art of slowing down just enough to savor it all. They find joy in small, shared moments: a morning bowl of phở, an afternoon cà phê sữa đá, an evening toast shouted in unison, “Một, hai, ba, dzô!”

Getting around is part of the adventure. Motorbikes remain the pulse of the city, zipping past colonial façades and tree-lined boulevards. For first-time visitors, apps like Grab make it easy to join the flow, but Công insists that walking is where you’ll truly experience Hanoi’s spirit. “You’ll find stories on every corner,” he says. “Just take a stroll through the Old Quarter, that’s where you see the city’s heart.”

The Food

In Hanoi, food is never an afterthought; it’s a language of connection. Every meal, from the simplest street snack to a family-style feast, tells a story about the people who make and share it.

“It’s impossible to visit without trying the classics,” Công says. “Phở, bún chả, bánh mì, and bún đậu mắm tôm, they define our city in flavor and spirit.” Each dish captures Hanoi’s balance of richness and restraint, fresh herbs cutting through savory broths, and the crunch of pickled vegetables brightening smoky meats.

Some of Công’s favorites include Phở Bò Ấu Triệu, tucked near St. Joseph’s Cathedral, and Bún Chả Hàng Mành, a go-to spot for Hanoi’s most famous grilled pork and noodle dish. For something more interactive, Chả Cá Thăng Long offers turmeric-marinated fish sizzling tableside with dill and spring onions, a recipe that has defined the city’s dining scene for generations.

But what truly defines the local experience is street dining. Sitting on low plastic stools, shoulder to shoulder with locals, the lines between strangers blur. The air fills with sizzling pans, laughter, and the hum of passing motorbikes. “Only in Hanoi,” Công says, “can you experience this kind of street culture. It’s everyday life turned into something special.”

The Drinks

If food brings people together, drinks keep them there. Hanoi’s drinking culture is as layered as its history, spanning humble street corners, from cafes serving local egg coffee, to lively beer streets, and then elegant cocktail lounges.

“The city’s scene is incredibly diverse,” Công explains. “You can have bia hơi on the sidewalk one night and a world-class cocktail the next.”

Bia hơi, Hanoi’s iconic fresh beer, remains the city’s most beloved drink, a light, unpasteurized brew served cold and fast at communal tables. It’s less about what’s in the glass and more about who’s around it. Locals gather after work to unwind, laugh, and watch the city pass by. On Tạ Hiện Street, famously dubbed “Beer Street,” the energy peaks as hundreds of tiny stools spill across the pavement, creating an open-air festival of friendship and foam.

And when the day winds down, coffee culture takes over. Hanoi’s cafés are as diverse as its people: from modern, minimalist spaces to old institutions like Café Giang, home of the legendary egg coffee (cà phê trứng), rich and frothy with a sweetness that lingers like the city itself.

But beyond the street-side beers, a new generation of cocktail bars is quietly transforming Hanoi’s identity. Bars like Haflington, with its refined yet welcoming ambiance, are putting the city on the regional map. “We’re seeing more creativity now,” Công notes. “There’s respect for local ingredients, herbs, spices, teas, combined with a modern approach to technique.”

That blend of tradition and innovation defines the new Hanoi bar culture. Each cocktail tells a story, sometimes of place, sometimes of memory, but always grounded in authenticity. Whether it’s a riff on Vietnamese coffee or a highball infused with local botanicals, the drinks reflect a city coming into its own.

And yet, Công insists that the real spirit of Hanoi drinking remains communal. “In Hanoi, it’s never just about the drink. It’s about the food, the laughter, the people sharing the table. That’s what makes it special.”

The Big List

RESTAURANTS & CAFÉS

Phở Bò Ấu Triệu – A beloved eatery near St. Joseph’s Cathedral, known for its rich and aromatic beef noodle soup.
Bún Chả Hàng Mành – Famous for its smoky grilled pork and noodles, a true taste of Hanoi tradition.
Chả Cá Thăng Long – Iconic restaurant serving turmeric-marinated fish with dill, a dish that defines Hanoian cuisine.
Café Giang – Historic café and the birthplace of the legendary Vietnamese egg coffee (cà phê trứng).

DISHES TO TRY

Phở – Hanoi’s national treasure, a comforting bowl of rice noodles in fragrant beef or chicken broth.
Bún Chả – Grilled pork with rice noodles, herbs, and dipping sauce — smoky, sweet, and savory.
Chả Cá – Turmeric fish with dill, served sizzling with vermicelli and peanuts.
Bánh mì – The perfect grab-and-go street food, balancing crisp bread with savory fillings and pickled vegetables.
Bia hơi – Light, freshly brewed beer poured from roadside kegs; more ritual than refreshment.

MARKETS & EXPERIENCES

Old Quarter – Wander through narrow streets lined with street food stalls, cafés, and shops that capture the soul of Hanoi.
Tạ Hiện Street (“Beer Street”) – The city’s nightlife epicenter, where locals and travelers share cold bia hơi on plastic stools.
Train Street Hanoi – The famous café-lined railway where trains pass just meters away (visit with caution).
Đồng Xuân Market – Hanoi’s largest market, buzzing with food vendors, local snacks, and handmade goods.

Tips & Phrases

Tipping: Not mandatory in Vietnam, but a small gesture is always appreciated for good service.
Getting Around: Use Grab for convenience, or walk to experience Hanoi’s old streets and hidden gems.
Drinking Age: The legal age to enter bars and nightclubs is 18.
Where to Stay: Stay in the Old Quarter or near Hoàn Kiếm Lake for easy access to nightlife and cafés.

Cheers: Một, hai, ba, dzô! (One, two, three, cheers!)
Thank You: Cám ơn
Hi / Hello: Xin chào
Nice to Meet You: Rất vui được gặp bạn
Goodbye: Tạm biệt

At Malaysia’s southern tip, just across the causeway from Singapore, lies Johor Bahru – a city defined by its balance of calm and chaos. Relaxed yet wild, JB moves to its own rhythm, blending laid-back coastal life with bursts of late-night energy.

Born and raised in the city, Joe Naik, head bartender and co-owner of Haiiro Usagi, has been at the forefront of shaping Johor Bahru’s emerging cocktail scene. His goal is simple yet ambitious: to build a stronger drinking culture in a city long known for its food and nightlife, but only recently discovering its love for cocktails.

Big Picture

Johor Bahru’s nightlife is as varied as its people. Livehouses and Thai clubs dominate the scene, alongside countless pubs serving beers to a loyal local crowd. Yet a quiet evolution is underway, with more cocktail bars appearing across the city and redefining what a night out can look like.

Different generations experience nightlife in their own way. Older residents prefer coffee shops and restaurants, the middle-aged gravitate toward pubs and livehouses, while younger crowds fill the city’s clubs. Fridays and Saturdays remain the most popular nights to head out, as the city comes alive with lights, laughter, and music that spills into the humid night air.

Getting around is easy with Grab, Malaysia’s ride-hailing app, as taxis and public transport are less reliable. Joe recommends Melodies Garden as his favorite neighborhood for going out, a hub of small, creative venues built by young locals. For visitors, staying around Pelangi or downtown JB keeps you close to the city’s main attractions and hidden gems.

The Food

Food is at the heart of life in Johor Bahru. “You can find food 24 hours without fail in JB,” Joe explains. Whether after work, after drinks, or after midnight, there’s always something delicious nearby.

The city’s must-try dishes include Lok Lok, a local street-side favorite where skewered meats, seafood, and vegetables are cooked in boiling broth or hot oil; Bak Kut Teh, a rich herbal pork soup; and Kueh Tiao Kia, flat noodles served with braised meats and eggs.

In JB, food isn’t just a companion to drinking, it’s an inseparable part of the social experience. Many locals finish their nights with a quick supper run, and it’s this late-night eating culture that gives JB its signature warmth and character. Every gathering becomes a celebration of flavor, friendship, and shared stories.

The Drinks

Johor Bahru’s drinking scene is a reflection of its evolving identity, rooted in tradition, yet rapidly modernizing. While the city doesn’t have a signature drink, it’s home to one of Malaysia’s oldest toddy shops, operating since 1920. The fermented coconut beverage remains a unique taste of heritage and is still made the same way generations later.

For most locals, though, beer is the drink of choice. JB’s residents are known for being enthusiastic beer drinkers, and ice-cold pints remain a fixture at nearly every pub and restaurant. This easygoing drinking culture mirrors the city’s laid-back character, unpretentious, sociable, and built on togetherness.

But the tides are changing. A new wave of cocktail bars, led by pioneers like Haiiro Usagi, is redefining how Johor Bahru drinks. These spaces introduce locals and travelers alike to crafted cocktails that balance creativity and approachability. For Joe and his peers, it’s about building a culture, not just serving drinks, introducing mixology as both art and community.

Across the city, new venues are slowly emerging, each reflecting JB’s personality: friendly, curious, and proudly Malaysian. The city’s young bartenders are experimenting with flavors and techniques, drawing inspiration from local produce and street food culture. Together, they’re shaping what could soon become one of Malaysia’s most exciting new bar destinations.

The big list

BARS

Haiiro Usagi

Shui Bar

Cabinet 8 by JWC

Chaos Natural Wine Bar

Kami Wine Bar by Terroircode

Shoot Taproom (craft beer bar)

Chill Oasis (restaurant & bar)

RESTAURANTS/CAFES

Kedai Bak Kut Teh Hin Hock

Kedai Makanan dan Minuman Soon Kee

Kim Long Restaurant Sdn Bhd

Restaurant Hainan Hojiak Corner

Dee Dynasty Dumplings & Noodle House

Teck Sing Restaurant

NooDuo by Kioku

Project Smoked

Ah Meng Restaurant

Restoran Kacang Pool Haji

Clod Coffee Bar & Roaster (coffee)

STREET FOOD & LOCAL FAVORITES

Hiap Joo Bakery & Biscuit Factory (famous banana cake)

JB Fried Oyster

Nasi Lemak CIQ

Summer Lok Lok

Best Lok Lok – Chng Shay Chin Enterprise

Char Kuey Tiao from 777 Coffee Shop

Tampoi Ah B Wanton Noodles

UNIQUE DRINKING SPOTS

Air Nira Toddy Shop Public (established in 1920, classic fermented coconut drink)

Duty-free islands and coastal towns around Johor, perfect for beach days and cheap booze

MARKETS & EXPERIENCES

Explore Melodies Garden – a creative neighborhood filled with niche hangouts and young entrepreneurs

Visit Johor Premium Outlets for a quick shopping stop

Take a short island trip from the Johor coast (many islands are duty-free)

Spend a night out at a Thai club for a truly local nightlife experience

Tips & phrases

Tipping: Tips are not mandatory but always appreciated for good service.

Getting Around: Use Grab for convenience, as taxis and public transport are less reliable in JB.

Drinking Age: The legal drinking age in Malaysia is 21 years old.

Where to Stay: Stay near Pelangi or downtown JB for easy access to nightlife, restaurants, and coffee shops.

Cheers: YUM SENG! (Stretch the “YUM” as long as you can — the longer the call, the longer your life!)

Thank You: Terima Kasih (Malay) / Xie Xie (Chinese) / Nandri (Tamil)

Hi / Hello: Simple “Hi” or “Hello” works everywhere.

Nice to Meet You: “Nice to meet you.”

Goodbye: “Bye-bye!”

A little bit about me

Hello, I’m Teo Park, a bartender who believes in sharing daily life with my guests. I’ll be opening my own bar in July, called Hand in Hand, in Seoul. I first fell in love with bartending when I walked into a bar and saw how bartenders connected with their customers, it was effortless, stylish, and deeply human. That moment stuck with me. I thought, “I want to do that.”

My favorite part of the job is simple: hospitality. Creating a space where people feel welcome, seen, and cared for is what gives this job meaning for me. It’s not just about drinks, it’s about moments.

“Creating a space where people feel welcome, seen, and cared for is what gives this job meaning for me. It’s not just about drinks, it’s about moments.”

What makes me happiest, both as a bartender and as a person, is when I have a good time with my customers. Those genuine exchanges, shared laughs, or quiet conversations, they remind me why I do this every day.

What drives me is dream and romance. I’m motivated by an ideal, the dream of creating beautiful experiences, and the romance of everyday life behind the bar. Even small gestures carry meaning.

How I approach my work

The most helpful advice I’ve ever been given is simply, “Keep going.” It sounds so basic, but it means everything. No matter what happens, I remind myself to stay on the path and keep moving forward.

To feel like I’m growing professionally, I need to keep experiencing new things. That could mean traveling, doing competitions, or just pushing myself creatively behind the bar. New experiences open my eyes, and every time I step outside my comfort zone, I get better.

Employers can motivate me most by showing genuine trust. When they recognize your effort and support your growth, it gives you the confidence to aim higher. A little belief goes a long way.

I think brands are very important in this industry, especially when there’s a good partnership. When the connection feels authentic, brands can help us tell bigger stories, reach new audiences, and bring ideas to life.

My experience in Campari Red Hands 2024

Representing my country on an international stage at Campari Red Hands meant the world to me. Having the chance to compete again, Representing Korea on the Campari Red Hands international stage was a great honor. It meant a lot to be there, not just for myself, but as someone carrying a part of our bar community into that moment.

The energy in Milan gave me a new vision. Being surrounded by so much creativity and diversity made me think differently. It inspired me to approach things with more originality, both in how I work and how I express myself.

The biggest challenge during the competition was managing my nerves. It was a big stage and a big moment, but I reminded myself to stay grounded, focus on what I love, and trust in what I had prepared. That helped me enjoy the experience rather than fear it.

The inspiration behind my competition cocktail came from a simple idea, I wanted to connect my guests’ day and night. Bartending, for me, is about being there for people through transitions, whether it’s unwinding after work or celebrating something special. The drink had to feel like a companion for both.

“Bartending, for me, is about being there for people through transitions, whether it’s unwinding after work or celebrating something special. The drink had to feel like a companion for both.”

To bring a piece of my local bar culture into the final, I leaned into the spirit of connection. Korean bar culture is built on warmth, sincerity, and subtlety. I tried to reflect that energy through my presentation and the mood I created in those moments with the judges.

What I learned from the other finalists is that even though we come from different places, we all share the same goal, passion, and sense of friendship. That sense of unity was one of the most beautiful things about the experience.

Looking back, I’m proudest that I didn’t give up. It’s been seven years of learning, growing, and challenging myself, and being part of Red Hands reminded me how far I’ve come.

If I could give one piece of advice to next year’s finalists, it would be this: Don’t think of it as a competition. Enjoy the moment, be present, and take everything in, it’s a rare and beautiful experience.

The Red Hands journey changed how I see myself as a bartender. It reminded me that bartending is not just about skill, it’s about storytelling, connecting, and having the courage to share your voice with the world.

What’s next? Who knows! That’s the exciting part. The future is full of possibilities, and I’m ready to meet them, one step at a time.

A little bit about me

Hi, I’m Joel Poon. I’m an outgoing person who’s always enjoyed exploring new things in life, and that curiosity led me to where I am today. I got into the hospitality and drinks industry back in university when I chose to study Hospitality Management. Honestly, I wasn’t sure exactly what I wanted to do at the time, but the course opened up so many paths. Over time, I found myself drawn to the details, the creativity, and most of all, the joy of making people feel taken care of. That’s what hooked me, and still drives me.

My favorite part of the job? It comes down to something Gary Regan once said: “If I could make one guest happier leaving the bar than when they entered, I’d be changing the world.” That philosophy really stuck with me. Making someone’s day a little better, through a drink, a moment, or just good conversation, is something I never take for granted.

“Whether it’s offering support, holding each other to a higher standard, or just encouraging someone’s next step, I find real joy in being part of someone else’s progress.”

What makes me happy, both in this role and personally, is seeing people I’ve worked with, teammates, past and present, grow and succeed. It’s deeply fulfilling. That mindset comes from my family, who raised me to show up for those you care about. Whether it’s offering support, holding each other to a higher standard, or just encouraging someone’s next step, I find real joy in being part of someone else’s progress.

I’m driven by a mix of curiosity, adventure, and a kind of quiet determination. I love learning, trying new things, and pushing through tough challenges. Whether it’s a new creative project or a fresh direction professionally, I’m always chasing growth, for myself and for the people around me.

How I approach my work

The best advice I’ve ever received is to chase your passion and trust that the opportunities will follow. That said, it’s not just about dreaming, it’s about making smart decisions, staying focused, and keeping that hunger to improve alive.

At this point in my career, I’ve realized that traveling plays a huge role in how I grow professionally. Visiting markets around the world gives me new perspectives, not just about cocktails, but about people, culture, and hospitality. Every trip teaches me something I can bring back to Reka or to future venues we’re planning.

What motivates me most at work is having real trust from my employers and a culture that believes in growth. When there’s mutual respect and space to evolve, it pushes me to keep raising the bar. We’ve had plenty of highs and lows along the way, but I’m grateful to call them my partners in every sense of the word.

I do think brands can be incredibly valuable partners in our industry. When their support lines up with our values, they become more than just suppliers, they become collaborators who help us bring our vision to life. And that’s a huge part of how we build sustainable, creative spaces.

My experience in Campari Red Hands 2024

Representing my country on an international stage at Campari Red Hands meant the world to me. Having the chance to compete again, especially after stepping away from the competition circuit, felt like coming full circle. It reminded me why I started in the first place.

The energy in Milan during the final was next-level. Being surrounded by the city’s art, fashion, and aperitivo culture completely fired me up. That atmosphere inspired me to lean fully into my creativity and present something that felt like it belonged right there with the best, something bold, expressive, and authentically me.

The biggest challenge I faced was definitely in my own head. I tend to overthink, especially in high-stakes situations. What helped me get through it was learning to stay grounded, take a breath, and just focus on what I could control in that exact moment.

My cocktail, The Common Ground, was inspired by the idea of blending traditions and friendships, just like how Campari brings together the elements of a Negroni. It was also a tribute to our first bar mentor, Vic, who introduced us to the world of bartending. That first shared drink, that common ground, it’s what started everything.

“We came from different countries, backgrounds, and styles, but there was a shared respect that made it all feel so connected. That authenticity and kindness really stood out.”

When it came to bringing a piece of my local bar culture into the final, I’d say I brought a bit of myself, multilingual, multicultural, and rooted in Malaysia.

One of the biggest things I learned from the other finalists was the importance of being yourself. We came from different countries, backgrounds, and styles, but there was a shared respect that made it all feel so connected. That authenticity and kindness really stood out.

Looking back on the experience, I’m proudest of showing up and representing Malaysia on that stage, especially after taking a break from competitions. Stepping back in and doing it with my whole heart meant a lot to me.

My advice to next year’s finalists? Don’t take it too seriously. Yes, it’s a competition, but it’s also a once-in-a-lifetime opportunity to grow, connect, and enjoy every part of the experience. Be present, be open, and let it shape you.

This whole experience definitely changed how I see myself as a bartender. It reminded me that competition isn’t just about the outcome, it’s about preparation, storytelling, and connection. Coming out of retirement to compete again was exactly what I needed to reignite that spark.

So what’s next for me? Bigger, better, faster, stronger. I’m always evolving, and doing it alongside an incredible community makes the journey that much more meaningful. Stay tuned.

A little bit about me

Hi, I’m Ruka Hattori. I grew up around a traditional soy sauce brewery in Japan, and growing up surrounded by those deep, layered flavors made me curious about taste and storytelling through food. I eventually found my way into the hospitality and drinks industry because I wanted to explore new food experiences and create something of my own, something modern, but still rooted in tradition.

My favorite part of this job is when customers come back just for my drinks. That moment of connection means everything, it’s not just about the cocktail, but about being remembered, about having created an experience worth returning to.

“I eventually found my way into the hospitality and drinks industry because I wanted to explore new food experiences and create something of my own, something modern, but still rooted in tradition.”

What makes me happy, both in my role and as a person, is the ability to connect people. Through drinks, conversations, and moments at the bar, I get to widen the circle, linking people who might never have met otherwise.

I’m driven by my own story, my history, my thoughts, and my decisions. Everything I do behind the bar is influenced by where I come from and who I’ve become.

How I approach my work

One of the most helpful pieces of advice I’ve received is to honor your own rhythm. Don’t get lost in what everyone else is doing, just keep moving forward in your own way. It’s helped me stay focused and grounded, especially in high-pressure environments.

To feel like I’m progressing professionally, I always set personal goals. It could be a new skill, a technique, or a creative challenge. As long as I have a goal in mind, I feel like I’m moving forward in both life and work.

Employers can motivate me by respecting my personal dreams. I appreciate when they allow me to grow not just as a staff member, but as an individual. I don’t want to be boxed in by company-only goals, I want to explore and evolve.

Brands absolutely play an important role in supporting the industry. If you look back through history, many of the most exciting innovations and shifts in the cocktail world were driven by brands. Their cultural influence, events, and educational support push the industry forward.

My experience in Campari Red Hands 2024

Representing Japan on an international stage like Campari Red Hands was a huge honor. I deeply respect Japanese culture and tradition, and being able to bring those elements into a global space through my cocktails made me incredibly proud.

The energy in Milan really shifted my mindset. The city’s food culture and history are so different from Japan’s, and being immersed in that helped me understand my own background more clearly. That contrast gave me confidence and clarity.

One of the biggest challenges during the competition was performing in English, it was my first time doing a live presentation in another language. I was nervous, but I reminded myself of my everyday bar work and imagined I was just talking to my regular customers. That helped me stay calm and be myself.

The inspiration behind my competition cocktail was a blend of Italian and Japanese drinking culture. I combined Campari with dashiwari, a warm mix of shochu and dashi. It was my way of merging the warmth of Japanese tradition with the boldness of Italian aperitivo.

“It was my first time doing a live presentation in another language. I was nervous, but I reminded myself of my everyday bar work and imagined I was just talking to my regular customers. That helped me stay calm and be myself.”

To bring a piece of my local bar culture into the final, I focused on the small-scale, intimate nature of Japanese bars. Bartenders in Japan are used to responding personally to each guest, so I treated each judge like a customer and told them my story one by one.

From the other finalists, I learned how powerful it is when seemingly messy ingredients come together to form one clear story. Each bartender had their own voice, and I realized that cocktails can be a true form of self-expression.

Looking back, I’m most proud of the spirit of hospitality we all shared. At one point, I was short on ingredients and other competitors offered their help without hesitation. That moment reminded me that before we’re competitors, we’re all people in hospitality. That generosity meant a lot.

If I could give one piece of advice to next year’s finalists, it would be this, remember that everyone involved, from the judges to your fellow competitors to the Campari team, is a friend, not an enemy. Be open, be kind.

This competition changed how I see myself as a bartender. I used to think bartending was just about learning recipes and technique, but now I realize it’s about connection, creativity, and showing up fully. And above all, having fun.

As for what’s next, I used to think I just needed to learn more about cocktails. But now I know I have to push past limits to create something truly new. I’m excited to keep innovating, experimenting, and sharing those discoveries with the world.

A little bit about me

Hi, I’m Heng Lyheang. I grew up in a poor family and lived at an NGO called Pour un Sourire d’Enfant for 11 years. One day, during our high school graduation party, there was a mocktail booth sponsored by Kofi Company and Monin. I stood in line, watching the bartender in his clean uniform, smiling as he made drinks. That moment stuck with me, it was the first time I thought, “Maybe I could be a bartender too.”

My favorite part of this job is creating new drinks and sharing them with people. There’s something really satisfying about turning an idea into a recipe and watching someone enjoy it. It’s a creative outlet, but also a way of connecting.

“This doesn’t feel like a job to me, it’s a daily routine, a part of my life. I also believe discipline is what keeps that passion strong and consistent.”

What makes me happy, both in my role and as a person, is meeting different types of customers and sharing experiences about drinks, culture, or even life in general. And of course, it feels good when sales go up because it shows people appreciate what we do.

What drives me is passion. This doesn’t feel like a job to me, it’s a daily routine, a part of my life. I also believe discipline is what keeps that passion strong and consistent.

How I approach my work

The most helpful advice I’ve been given is to remember that everything counts. There’s no such thing as failure, only lessons. And respect for the team is everything. Everyone plays a part in success, and we rise together.

For me to feel like I’m progressing professionally, it’s all about remembering what I’ve learned and applying it in my day-to-day work. I invest my own money in ingredients just to experiment. Attending F&B events and being surrounded by others in the industry keeps me inspired. When I get an idea for a drink and start imagining how it’ll taste, that’s when I know I’m on the right path.

Employers can motivate me by giving us chances to see the world. Letting us explore cocktail bars in other countries really opens our eyes to new styles and cultures. Masterclasses and industry events are also really important, they push us forward and help us grow.

Yes, I absolutely think brands are important supporters of the industry. They bring safety, trust, and opportunities. Their events and education sessions give us the tools to level up, and their belief in us fuels our creativity.

My experience in Campari Red Hands 2024

Representing Cambodia on an international stage was one of the greatest honors of my life. I didn’t win, but I faced my fears and did my best. I learned so much, not just from the competition, but from the amazing Campari team and my fellow bartenders. It was a beautiful experience I’ll always carry with me.

The energy in Milan had a huge influence on me. The city’s culture, speed, and history, it felt like I stepped into the past. It was my first time in Europe, and I soaked in every moment. That energy definitely helped me step up my performance.

The biggest challenge I faced during the competition was fear, plain and simple. But I reminded myself that my parents believe in me, that my team was cheering me on from home. That thought helped me let go of fear and focus on giving my best.

My competition cocktail was inspired by the idea of health. There’s a place in Cambodia called Kampot that I love, it’s by the sea and full of natural beauty. I discovered coconut farms there with amazing aroma and flavor. So I created a drink called “Coco Americano” using Campari, sweet vermouth, Kampot salt, fresh coconut water, and pandan tea. I topped it with a creamy pandan-coconut foam. It’s smooth, flavorful, and yes, healthy.

“The biggest challenge I faced during the competition was fear, plain and simple. But I reminded myself that my parents believe in me, that my team was cheering me on from home. That thought helped me let go of fear and focus on giving my best.”

To bring a piece of Cambodian bar culture to the stage, I wore traditional Khmer clothing and shared stories about our customs. I wanted people to taste more than a drink, I wanted them to feel our culture too.

One of the biggest things I learned from the other finalists is to never stop learning. Many of them had more opportunities than I’ve had, but they inspired me to dream bigger. I’ve also learned the power of connection, Instagram helps me stay in touch with amazing bartenders from around the world. And if I have a drink idea now, I don’t wait, I plan, and I make it happen.

Looking back, I’m most proud of all the people who believed in me. My parents, my team, my company, and the Campari family, they gave me strength, time, and trust. I’m proud that I didn’t let that go to waste.

If I could give advice to next year’s finalists, it would be this, don’t compare yourself to others. We all have our own uniqueness. That’s what makes your story, and your drink, worth sharing.

Yes, this competition has changed how I see myself as a bartender. I’ve learned so much from watching different techniques and styles. It made me realize there’s no “one way” to be good, just your way.

As for what’s next, I want to do more guest shifts, more masterclasses, and share what I’ve learned with other bartenders. The journey is just getting started.

A little bit about me

Hi, I’m Vandena, Bar Manager of Club Soda Canggu. I was born and raised where the sun kisses the ocean and the breeze tells stories. I come from a beautiful island that taught me the value of culture, peace, and staying connected to nature. And yes, it’s Bali. The first time I got involved in the drinks industry, this may sound like a movie cliché, but it’s true, it was because I watched the film Cocktail starring Tom Cruise. That movie made island life and bartending look so vibrant and exciting, I knew I had to try it. I didn’t expect it to lead me here, but I’m glad it did.

My favorite part about the job is getting to know strangers and turning them into friends. Behind the bar, you’re in this magical position where people open up. One moment you’re serving a drink, the next you’re listening to someone’s story. That human connection is everything.

“Behind the bar, you’re in this magical position where people open up. One moment you’re serving a drink, the next you’re listening to someone’s story. That human connection is everything.”

What makes me happiest, both in my role and as an individual, is the sense of family. A good team and true friendships mean the world to me. Whether we’re learning together, sharing hobbies, or just hanging out after work, it all makes this job more meaningful.

What drives me as a person is a mix of passion and purpose. Passion keeps me focused and committed, while achievement gives me something to chase. But it also comes down to how I see myself. I want my actions to reflect who I am, someone who cares, who tries, who stands for something.

How I approach my work

The most helpful advice I’ve ever received was from Daniel Gerves. I can’t remember his exact words, but the message stuck with me: stay true to yourself, know your goals, always do more than what’s expected, and don’t chase money, work hard and believe that one day, money will chase you. It’s a mindset I’ve carried with me ever since.

To feel like I’m progressing professionally, I need more than just titles or achievements. Of course, education, competitions, and travel all matter, but it’s the mindset of constantly seeking out growth that really moves me. I like diving into projects that challenge me, growing my network, and building skills like communication and adaptability, things that help in and out of the bar.

What motivates me at work isn’t loud praise, it’s consistent support. My mentor, Raka from The Night Rooster, never directly tells me I’m doing great, but he’s always there for me. He’s humble, even though he’s such a respected figure in Bali’s bar scene. His quiet encouragement means a lot.

I believe brands play an important role in our industry. They support growth not just through products, but by investing in people. Strong brands help create loyalty, improve marketing, and even attract talent. They can be powerful partners in elevating the bar world, if they focus on the humans behind it all.

My experience in Campari Red Hands 2024

Representing my country on an international stage like Campari Red Hands was a deep honor. It wasn’t just about me,it was about showcasing my culture and identity with pride. It gave me the opportunity to share a part of Bali with the world while building relationships with bartenders from different countries.

The energy in Milan absolutely influenced my mindset and performance. The bar scene there was full of mutual respect and appreciation. My mentor, Alessandro from Rita’s Tiki Room, gave me the space to express myself however I wanted. But when I got on that final stage and saw all the amazing people in the room, I started to feel overwhelmed. I lost some confidence, but it was a real moment, and I learned from it.

The biggest challenge I faced came even before I left Indonesia. My dad passed away just one day before my flight to Milan. I didn’t bring anything prepared for the final. So I arrived there with grief, pressure, and zero prep, but I also brought heart. I just did my best with what I had.

The inspiration behind my competition cocktail was the forest. I’ve always felt a deep connection to nature, and I wanted to reflect that through flavor, sound, and emotion. I worked with a DJ named Angga and used biofeedback technology to capture the frequencies of plants, turning them into sound. In Bali, we’re facing serious environmental issues, so I wanted this drink to be more than delicious, I wanted it to be a call to protect what we still have.

“I worked with a DJ named Angga and used biofeedback technology to capture the frequencies of plants, turning them into sound. In Bali, we’re facing serious environmental issues, so I wanted this drink to be more than delicious, I wanted it to be a call to protect what we still have.”

In terms of bringing my local bar culture to the final presentation, I didn’t showcase traditional techniques, but I did try to highlight some of our local ingredients. I wanted the judges to know that our fruits are amazing too, and they deserve a spotlight.

From the other finalists, I learned so much, especially about confidence. They carried themselves with grace and clarity. More than that, I learned that competition isn’t really about winning. It’s about being a good listener, a good speaker, and building connections. I made friends who I know I’ll stay in touch with for a long time.

Looking back on my Red Hands experience, I’m proud that I made it to the top 5. I was dealing with personal loss, no preparation, and stage fright, but I still stood there, gave it my all, and held space with some of the most incredible bartenders in the region.

My advice to next year’s finalists is simple: always be yourself. Confidence is powerful, but don’t let it tip into arrogance. Be kind, build friendships, and remember, connections are what truly matter in this industry. Being a winner is just a bonus. And please, don’t forget your genuine smile.

This competition has definitely changed how I see myself as a bartender. I’ve started thinking beyond the drink. Now, I want my cocktails to not only taste good, but also do good, for the environment, for the community, and for the people who experience them.

What’s next for me? You’ll have to wait and see! But stay tuned, there’s more to come.

A little bit about me

Hi, I’m Ahe Li. I’m originally from Kaohsiung, Taiwan. When I was a student, I chose to study food and beverage, and that’s when I first discovered the world of bartending. From that moment, I knew I wanted to become a great bartender, not just someone who makes drinks, but someone who makes meaningful experiences.

My favorite part of the job is getting to meet and talk to people every single day. Every conversation brings something new, a story, a lesson, a laugh. These connections help me grow, not just professionally, but as a person. When guests become friends, the bar becomes more than a workplace, it becomes a space full of real life and emotion.

“These connections help me grow, not just professionally, but as a person. When guests become friends, the bar becomes more than a workplace, it becomes a space full of real life and emotion.”

What makes me happiest, both in my role and as a person, is being able to turn my ideas and dreams into something I can share with guests. When I serve a cocktail that I’ve created with my own hands, and I see someone’s smile or hear their reaction, that’s everything.

What drives me is simple: staying happy and noticing the small things in life. That joy gives me energy. It fuels my creativity and helps me turn everyday moments into something special in each drink.

How I approach my work

One piece of advice that really stuck with me is, “Slow is the key to going fast.” It reminds me to take my time, stay aware, and not rush the process. When I move more slowly and with intention, I can see more clearly what I truly want, and I move forward with more purpose and confidence.

To feel like I’m growing professionally, I need new experiences. Competitions and brand training help push me, they challenge me and introduce me to new ideas. But it’s not just about bartending. Music and music festivals also give me a reset, they help me find my rhythm and reconnect with my passion.

Employers can motivate me by supporting my ideas and giving me the space to create. I also love when they help share my creations with others, it makes me feel seen. Even organizing something simple like an outdoor activity can bring a fresh wave of inspiration. It shows they care not just about work, but about our energy and creativity too.

I absolutely believe brands are important supporters of the industry. They help us learn, grow, and connect with the wider world. From training to competitions, I’ve gained so much from working with brands. If we can continue to build partnerships with local events and other creative communities, it’ll only make the bar scene even more exciting.

My experience in Campari Red Hands 2024

Representing Taiwan on an international stage was such a proud moment for me. I love my country deeply, and this was my first time competing at an international level. For me, it was proof that all those years of hard work and passion were leading somewhere meaningful, and I truly enjoyed every second of the experience.

The energy in Milan was incredible. Thanks to Campari, I got to experience Italy’s culture and food in such an authentic way. Milan was full of warmth and passion, it helped me relax and just enjoy the moment. On stage, I felt excited to share what I had created, and that energy helped me perform from the heart.

The biggest challenge during the competition was finding a way to create something new while still honoring the classics. I kept asking myself: when we drink a classic today, what makes it special? Is it the flavor, the way it looks, or how it makes us feel? That question guided me through the creative process and helped me stay grounded in the storytelling.

My competition cocktail was called Bitter Rocket, a journey from Earth into space. I imagined Campari as something with deep roots but infinite potential. I used porcini mushroom mezcal to represent the soil, lavender honey for the forest, and olive juice with sherry to symbolize the ocean. The base was inspired by a Negroni tree, but I added a twist to express something futuristic. For me, the drink was both a tribute to tradition and a vision of what’s to come.

“I learned the power of joy and authenticity. We all came from different backgrounds and cultures, but their smiles, passion, and sincerity touched me deeply. It reminded me that this industry isn’t just about cocktails, it’s about connection.”

I brought a piece of Taiwan’s bar culture to the final through my own energy and spirit. I come from Roma Roma, a relaxed and lively pizzeria bar where every day feels full of smiles and community. On stage, I carried that feeling with me, the friendliness, the good vibes, and the deep connection to people. That’s what I wanted the judges and audience to feel.

From the other finalists, I learned the power of joy and authenticity. We all came from different backgrounds and cultures, but their smiles, passion, and sincerity touched me deeply. It reminded me that this industry isn’t just about cocktails, it’s about connection. Their presence gave me the strength to believe more in myself and the path I’ve chosen.

Looking back, I’m most proud of being part of the very first Campari Red Hands Asia final. Winning a Campari award while working at an Italian-style pizzeria bar, it still feels like a dream! I’m incredibly grateful to my wife, Ula, who was also my teammate throughout the competition, and to the Roma Roma crew who supported me from start to finish. This isn’t just my achievement, it’s something we all share.

If I could give one piece of advice to next year’s finalists, I’d say: stay happy, enjoy every moment, and don’t let stress take over. Italy is full of beauty and inspiration. Take it all in, stay true to who you are, and have fun with it. That’s what will stay with you forever.

This competition definitely changed how I see myself as a bartender. I used to think being a bartender was just about making drinks. But now, I realize we are connectors, between ingredients, cultures, and people. Each cocktail is a way to tell a story and bring people closer together.

As for what’s next, just like my name “Ahe,” which means joy, I want to bring more happiness to people’s lives through my drinks. I’ll keep creating cocktails that carry the heart of Taiwan and the soul of Italy. I hope people can taste that, and also feel the love and passion behind it.

A little bit about me

One summer after college, I found myself with a lot of time on my hands and a growing curiosity about the drinks world. I took up a gig making cocktails on a distillery tour and spent weekends leading tavern-hopping groups. Somewhere between stirring drinks and storytelling, I realized this wasn’t just a side hustle, it felt like home. This industry, and especially the people in it, made me feel like I truly belonged.

What I love most about my job is that no two days are the same. The fact that I used to get scolded for being too chatty in school, and now building genuine connections is a key part of my role, it’s kind of poetic. And the nerd in me loves the science behind it all: drinks are physics, chemistry, biology, and math rolled into one beautiful experience. Every shift is a mix of chaos, creativity, and learning.

“I’ve been lucky to have incredible mentors from day one, and I wouldn’t be half the bartender, or person, I am today without them. A mentor once told me, “Pay it forward,” and those words stuck.”

What makes me happiest, both behind the bar and beyond it, is helping others grow. I’ve been lucky to have incredible mentors from day one, and I wouldn’t be half the bartender, or person, I am today without them. A mentor once told me, “Pay it forward,” and those words stuck. Being able to support someone else’s journey, even in small ways, gives a deeper meaning to the work I do.

What drives me as an individual is purpose and evolution. I’m not trying to outdo anyone else, just the version of myself from yesterday. If I can keep showing up with a clear heart, growing with intention, and staying honest with myself, I know I’m on the right path.

How I approach my work

One of the best pieces of advice I’ve ever received is also one of the simplest: “Don’t be a d*ck.” It sounds cliché, but in an industry as small and interconnected as ours, kindness and humility travel far. It costs nothing, but it builds everything.

For me, professional growth isn’t tied to just one thing, it’s a blend. But if I had to pick, I’d say travel has expanded my mind the most. Seeing how people drink, think, and live in different corners of the world has helped shape my perspective in ways no textbook ever could.

What really motivates me at work is when there’s a clear vision that people genuinely believe in. When leadership collaborates with the team to map out growth paths, both for now and for the future, it gives me something to hold onto. It says, “You matter here,” and that makes all the difference.

Brands are absolutely essential to this industry. From competitions to collaborations, they play a vital role in helping bartenders and bars grow. But beyond the products, it’s their support of the people, the community, that makes a lasting impact. When brands empower individuals, everyone wins.

My experience in Campari Red Hands 2024

Representing India on the Red Hands stage meant the world to me. Our bartending community is filled with raw talent and deep passion, and I felt like I was carrying that spirit with me. It wasn’t just about showcasing a drink, it was about honoring a scene that deserves global recognition.

The energy in Milan was electric. Being surrounded by bartenders from all over Asia pushed me to do better, to be sharper. It felt like one big, buzzing celebration of creativity, and I wanted to rise to that occasion.

The biggest challenge I faced was my cocktail’s ice, it needed a higher freezing point than the freezers on-site could provide. I panicked a little, but the Campari Academy team swooped in and helped me improvise with a dry ice setup. It was a great reminder that solutions often come from community and quick thinking.

The story behind my cocktail was rooted in Campari’s global legacy. I wanted to show how Milan’s influence ripples across cultures, from the silk trade with Japan during the Meiji era to the architecture and flavors of Mexico City. My goal was to weave a narrative through every round, connecting East and West through flavor and history. Sadly, round three will have to wait for another day!

To bring a piece of Indian bar culture into the final, I leaned into craftsmanship. I had a cup custom-made by a local artisan, inspired by the blue-and-white façade of Mexico City’s Palacio de Bellas Artes. It was my way of tying Indian artistry to global storytelling.

“Coming from a small town in India and finding myself on that stage, it’s surreal. I didn’t know where I was headed five years ago, but standing there representing my country felt like a full-circle moment.”

One of the most memorable things I learned from the other finalists came from Gotji, the winner. In his first round, he used music not just as a vibe-setter but as part of the actual flavor experience, sonic seasoning. None of us realized it until the twist came. It was one of those goosebump moments I won’t forget.

Looking back, what I’m most proud of is simply being there. Coming from a small town in India and finding myself on that stage, it’s surreal. I didn’t know where I was headed five years ago, but standing there representing my country felt like a full-circle moment.

My advice to next year’s finalists would be: be your authentic self. Don’t try to fit into a mold. When your presence reflects who you truly are, people connect with your story, and that’s what leaves a mark.

This competition definitely changed how I see myself as a bartender. I became more structured, more intentional. There’s a rhythm to preparation, scheduling, tasting, rehearsing, and I’ve started embracing that rhythm in all areas of my work.

What’s next? Let’s just say I’m excited. There are some things brewing in the background, but I’m keeping them under wraps for now. I’d love for you to be part of the journey when the time comes.

A little bit about me

Hi I’m Patrick, I’m a mix of Filipino and Hongkongese, and I’ve been in the hospitality industry for eight years now. Honestly, it all started because I thought bartending looked incredibly cool, and after all this time, I still think it’s the coolest job in the world. What began as curiosity has become my craft and passion.

What I love most about this job is the freedom to experiment and be creative. Whether it’s developing a new drink, collaborating with other talented bartenders, or just connecting with guests from all walks of life, it all brings me joy. There’s always something new to explore behind the bar.

“What I love most about this job is the freedom to experiment and be creative. Whether it’s developing a new drink, collaborating with other talented bartenders, or just connecting with guests from all walks of life, it all brings me joy.”

What makes me happy, both at work and outside of it, is seeing people truly enjoy what I’ve made. That moment when someone takes a sip, smiles, and says “wow” that’s it for me. It’s simple, but it means everything.

What drives me is doing something I genuinely love and feeling proud of it. When I’m passionate about something, it lights a fire in me to keep improving. I want to grow, evolve, and keep finding new ways to express myself through this craft.

How I approach my work

One of the most helpful pieces of advice I’ve ever received is: “Believe in yourself and trust your intuition.” It sounds simple, but in a fast-paced industry like this, it’s easy to second-guess yourself. That advice reminds me to stay grounded and confident in my instincts.

To feel like I’m growing professionally, I need to keep tasting, experimenting, and learning. I try to build my mental flavor library every day, trying new drinks, memorizing flavor profiles, asking questions. It’s all about staying curious and constantly sharpening my skills.

What motivates me at work is trust. When my employers believe in me and let me take on new challenges, it makes me want to rise to the occasion. Having that freedom and responsibility pushes me to keep giving my best.

Brands play such a crucial role in this industry. They don’t just provide products, they create platforms, opportunities, and moments that bring bartenders together. From guest shifts to events and collaborations, their support helps us all grow as a community.

My experience in Campari Red Hands 2024

Representing Hong Kong on the Campari Red Hands stage was absolutely surreal. Sometimes I still can’t believe it actually happened! Being part of something so global and meaningful made me feel deeply proud of where I come from and what I represent.

Milan had this energy that was just infectious. The people, the vibe, the history, it all came together and lifted me up throughout the finals. Being surrounded by so much beauty and positivity gave me the boost I needed to stay focused and perform with heart.

The biggest challenge during the competition? Time. It always felt like it was slipping away faster than I wanted. But I stayed focused, planned carefully, and made sure every second counted. Staying calm and present was key.

My competition cocktail was inspired by my love for the Negroni. It’s often seen as a “gentleman’s drink,” but I wanted to break that mold and create something more inclusive. That’s how Lily was born, a drink that’s elegant, balanced, and for everyone.

To bring a bit of Hong Kong into my final presentation, I leaned into the city’s diversity. It’s such a beautiful mix of cultures and flavors, and I wanted to reflect that in my cocktail by using ingredients that nod to the local palate. It’s my way of showing where I come from.

“Bartending isn’t just about the drinks, it’s about sharing your story. Your personality, your journey, your unique flavor as a person, it all matters just as much as what’s in the glass.”

What I learned from the other finalists is that bartending isn’t just about the drinks, it’s about sharing your story. Your personality, your journey, your unique flavor as a person, it all matters just as much as what’s in the glass.

Looking back, I’m most proud of Lily, and the fact that I got to share her with the world. Creating that cocktail and presenting it on such a big stage felt like a full-circle moment for me. It was a celebration of everything I love about bartending.

If I could give advice to next year’s finalists, it would be this: focus on balance first, innovation second. You don’t have to make something wild or complicated, just something real. Let your personality shine through and don’t be afraid to keep it simple.

This competition changed how I see myself as a bartender. Before, it was just a job, something I did. Now, I feel like it’s truly a part of who I am. It’s how I express myself, connect with others, and make a little magic every day.

What’s next? I’d love to keep collaborating with the Red Hands community and spreading the Campari love to more places around the world. I’m excited for what’s to come, so stay tuned!

A little bit about me

I didn’t plan to be in the bar world, joining the F&B industry was kind of a happy accident. After the pandemic, my wife and I realized life is short, so we YOLO-ed our way into opening a jazz bar. That’s where everything started. I didn’t know much about bartending at the time, but the more I learned, the more I fell in love with it. It felt like I had finally found a space where I could grow and be myself.

The part I love most about this job is the people. Every day I meet someone new, from all kinds of backgrounds. I get to hear different stories, see different sides of life, it’s a mix of experiences you can’t find anywhere else. Sometimes, a five-minute conversation with a guest sticks with you for days. Those human moments are what make this job feel alive.

“You can’t just stop or relax after one success, you have to keep moving, keep evolving. The work never really ends, but in a good way.”

What makes me happy, both at work and in life, is being creative. I’ve always wanted to do creative things, but honestly, I have zero traditional artistic skill. Bartending and joining competitions give me a way to bring my ideas to life, and that feels really satisfying. When I build a concept for a drink and see someone enjoy it, it’s like my weird little idea found a home.

What drives me is the push to keep innovating. You can’t just stop or relax after one success, you have to keep moving, keep evolving. The work never really ends, but in a good way. I actually enjoy the challenge of trying to top myself. There’s always something new to learn, and that keeps me on my toes.

How I approach my work

In this career, the best advice I’ve ever received is simple: never take anything for granted. This industry moves fast, and it’s easy to lose sight of the bigger picture. That reminder keeps me grounded.

Talking about professional progress is tricky for me, I’ve got a pretty intense case of impostor syndrome. But in a way, that fear helps keep me sharp. I’m always pushing myself to do better, to stay alert, to keep learning. Progress for me doesn’t come from one single thing like competitions or travel, it comes from showing up, staying curious, and staying uncomfortable in the best way.

As for motivation at work, well… I’m the employer, so that flips the question a bit. But what keeps me going is seeing real equality and accountability in action. When everyone, including myself, takes ownership of both the glamorous and not-so-glamorous parts of the job, it creates a culture of respect. That’s the kind of energy I want in any space I work in.

I definitely think brands are important to the industry. At their best, they’re not just selling a product, they’re collaborating with bars and bartenders to elevate the whole scene. It’s not a one-way street. When it works, it’s shared success, and everyone grows together.

My experience in Campari Red Hands 2024

Representing the Philippines on an international stage felt surreal, especially since I’m still pretty new to the industry. It was a journey full of firsts, a couple of missteps, and plenty of unforgettable experiences. What stood out most weren’t just the cocktails, but the friendships and lessons I got to take home.

Milan had this incredible energy. It was my first time in Italy, and to be there with the other Campari Red Hands winners was exciting in itself. Visiting iconic places like the Galleria and Camparino really drove home how deep Campari’s roots run in cocktail history. It was inspiring and a little intimidating, but in a good way.

The biggest challenge for me? Honestly, it was my lack of experience. I can joke about the visa stress, but the truth is, I was up against some really seasoned bartenders. They were well-prepared and practiced like pros. I did my best, but I know I’ve still got room to grow. That experience made me even more motivated to level up for next time.

My competition cocktail was called Old Devil Moon, inspired by the Frank Sinatra song. I imagined Campari as the rhythm section, steady and bold, while the two grape-based spirits, cognac and Pineau des Charentes, moved together in a slow, smooth dance. A hint of Sichuan pepper gave it a little surprise, and the grape garnish stood in as both the moon and a palate cleanser. It was a drink built on storytelling, balance, and a bit of cheeky charm.

“If I could offer any advice to future finalists, it’s this: be authentic. Practice, yes, but don’t lose your personality in the process. That’s what people remember.”

I didn’t use local ingredients in that particular cocktail, but I did bring along some native elements like glutinous rice wine. If I had made it to the Top 5, I had plans to incorporate those flavors to give the judges a real taste of home.

From the other finalists, I learned a lot, especially about preparation. One of them had a spreadsheet with info about every single competitor. It was a little intense… but honestly, I respect the dedication. That level of prep is something I’ll take with me moving forward.

Looking back, I’m just proud I got to be there. It was the first Campari Red Hands Asia final, and I got to be part of something new and exciting. The camaraderie among the competitors made the whole thing even more meaningful.

If I could offer any advice to future finalists, it’s this: be authentic. Practice, yes, but don’t lose your personality in the process. That’s what people remember.

This competition definitely changed how I see myself. It was the first time I really got to meet and interact with so many bartenders from across the region. It reminded me how global and multicultural this craft is, and how exciting that makes the future.

As for what’s next? I’m opening a new cocktail space called El Gato right next to Fat Cat. Yes, more cats. I’d love to welcome all my fellow Camparistas whenever they’re in town. Drinks (and cats) are waiting!

A little bit about me

Hi, I’m Loan, and I work at The Enigma Mansion Bar in Saigon. I didn’t grow up dreaming of being a bartender or anything like that. I actually started as an event host, but over time, I realized I really enjoyed the world of drinks too. Eventually, I figured out I could combine both, and that’s how I found my place in this industry.

My favorite part of the job is talking to people. Being behind the bar feels a bit like speed dating with the world. Every night brings new faces, funny stories, strange advice, and unexpected life lessons. It keeps things exciting. That unpredictability is what makes this job so special to me.

I wouldn’t say I have a big mission driving me. What pushes me forward is simple: I want to be someone others can count on. A good daughter, a loyal friend, and a teammate who shows up when it matters. That mindset keeps me grounded and helps me grow.

How I approach my work

One of the most helpful pieces of advice I’ve ever received came when I was putting a lot of pressure on myself to grow fast in this industry. Someone told me, “We’re all just ordinary people, accept that first.” It wasn’t about making excuses, but about learning to be kind to myself so I could keep going without burning out.

When it comes to feeling like I’m making progress in my career, I think bartending is really about people, so real, human experiences matter the most. Sometimes growth looks small, like learning a new garnish, making a drink I’ve never tried before, or connecting with someone new. Other times it’s a competition or a chance to travel. As long as something keeps me curious, I feel like I’m moving forward.

“Sometimes growth looks small, like learning a new garnish, making a drink I’ve never tried before, or connecting with someone new.”

What motivates me most at work is when someone actually notices the effort I put in. My manager is great at that, and it really keeps me going. I also value honest feedback, even when it’s something I missed. It helps me understand how to improve. And of course, salary matters too!

I definitely think brands are important supporters of the bar industry. The partnership between brands and bars can have a big impact, especially when brands focus on supporting the people behind the bar. They don’t just bring great products, but they also create chances for bartenders to grow, learn, and get recognized. Plus, having a well-stocked bar is always a win!

My experience in Campari Red Hands 2024

Representing my country on an international stage meant more than I expected. I didn’t carry a flag, but I carried all the flavors, stories, and chaos of home with me. Standing there, I felt proud, not just of myself, but of how far Vietnam’s bar scene has come.

The energy in Milan was loud in the best way. The art, the speed, the confidence, it really lit a fire in me. It reminded me to stop playing small and take up space, and that mindset helped me perform with more courage.

The biggest challenge was my own mind. I kept wondering if I was good enough. But once I stopped comparing myself to others and focused on my own voice and story, things started to flow. Sometimes, your thoughts are the hardest part of the competition.

My cocktail was all about passion, the passion I share with Campari and the passion I carry from home. I used art as a bridge to blend Italy and Vietnam into one drink, turning it into a story in a glass.

To bring my local bar culture into the presentation, I used coffee, something both Italian and Vietnamese cultures love. I brewed it the traditional Vietnamese way live on stage. It wasn’t just about flavor, it was about connection, from Saigon to Milan, warm, a bit messy, and full of heart.

“Prepare like a nerd, practice like a pro, but leave space to surprise yourself. People remember what feels real, not what looks perfect, so don’t be afraid to take up space and be you.”

What I learned from the other finalists is that even if we’re all different in style, culture, or language, we’re still deeply connected through this craft. Seeing their passion and professionalism inspired me to keep growing while staying true to my roots.

Looking back, I’m proud that I showed up as myself, a young, Vietnamese, female bartender. I told our story honestly, and it connected with people. That same passion is what I carry behind the bar, on stage, and off camera. That means everything to me.

If I could give one piece of advice to next year’s finalists, it would be this: prepare like a nerd, practice like a pro, but leave space to surprise yourself. People remember what feels real, not what looks perfect, so don’t be afraid to take up space and be you.

This competition changed how I see myself. I used to think I was still figuring everything out, but now I see that I already have a voice. What I really needed was the chance, and the courage, to speak it out loud.

What’s next? No big surprises yet. I’m still behind the bar, learning something new every night. But I’m quietly working on something bigger. Just wait and see.