{"id":2672,"date":"2026-01-15T15:29:07","date_gmt":"2026-01-15T07:29:07","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-asia\/?p=2672"},"modified":"2026-01-15T15:29:08","modified_gmt":"2026-01-15T07:29:08","slug":"the-future-is-yours-to-create-liu-yuan-kim","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-asia\/inspiration\/trends\/the-future-is-yours-to-create-liu-yuan-kim\/","title":{"rendered":"The future is yours to create: Liu Yuan (Kim)"},"content":{"rendered":"\n

Liu Yuan, also known as Kim, is a bartender at Wing Lei Bar in Macau whose journey into hospitality began with curiosity rather than convention. Drawn into the world of cocktails through a single, formative experience, she approaches bartending with a balance of discipline, creativity, and openness to discovery. As the first bartender from Macau to win the Hong Kong & Macau regional finals of Campari Red Hands, her work reflects a mindset shaped by reflection, ambition, and a willingness to cross boundaries.<\/em><\/p>\n\n\n\n

A little bit about me<\/h2>\n\n\n\n

It all started with a drink, a Dry Martini.<\/strong> The summer after I graduated from high school, I had my first real encounter with cocktails. Strangely enough, I ordered such a strong drink, and instead of being put off, I found it delicious. That one glass sparked something in me. I became curious, then obsessed, tasting cocktails wherever I could and paying attention to how they were made and presented.<\/p>\n\n\n\n

During my first year of university, <\/strong>I decided that bartending was what I wanted to pursue seriously. It wasn\u2019t an impulsive decision. I took time to observe the industry, understand the demands of the work, and consider whether I was ready for it. By my senior year, I finally put that plan into action and stepped fully into hospitality.<\/p>\n\n\n\n

\n

\u201cTrue luxury is personalized service.\u201d<\/p>\n<\/blockquote>\n\n\n\n

At Wing Lei Bar, <\/strong>hospitality means more than consistency or polish. My favorite part of the job is meeting different people every day and understanding what each guest is looking for. We aim to deliver a high standard of service at all times, but true luxury, to me, is personalization. It\u2019s about adapting, listening, and creating bespoke experiences that feel natural rather than forced.<\/p>\n\n\n\n

What keeps me motivated is a mix of recognition and novelty.<\/strong> I won\u2019t deny that recognition matters to me, it\u2019s a form of validation that the effort is worthwhile. At the same time, I need a sense of newness in what I do. That feeling of discovering something unfamiliar, whether in technique, flavor, or interaction, is what keeps my passion alive.<\/p>\n\n\n\n

\n\n\n\n
\"\"<\/figure>\n\n\n\n

How I approach my work<\/h2>\n\n\n\n

I don\u2019t believe in confining myself to old ways. <\/strong>That\u2019s one of the most helpful pieces of advice I\u2019ve been given, and it continues to guide how I work. Progress, for me, starts with self-reflection. I constantly re-evaluate what I\u2019m doing, what I can improve, and whether I\u2019m growing in the right direction.<\/p>\n\n\n\n

I don\u2019t think professional development can rely on just one thing. <\/strong>Knowledge and experience have to exist together. Reading, studying, and learning theory are important, but they only become meaningful when paired with real-world exposure. Traveling plays a big role in that process for me. Seeing different cultures, bars, and styles of hospitality helps me broaden my perspective and refine my own approach.<\/p>\n\n\n\n

\n

\u201cTrue wisdom is found in both the depth of learning and the breadth of journey.\u201d<\/p>\n<\/blockquote>\n\n\n\n

Motivation also comes from how employers support their teams. <\/strong>Promotions and salary increases matter, of course, but what really drives me is the opportunity to grow. Support for competitions, professional development, and acknowledgment of achievements makes a huge difference. When employees feel seen and invested in, that energy feeds back into the workplace.<\/p>\n\n\n\n

I also believe strongly in the role brands play in the industry. <\/strong>Brands provide platforms, resources, and visibility that allow bartenders to challenge conventions and push boundaries. When those platforms are used well, they help move the entire industry forward, not just individuals.<\/p>\n\n\n\n

\n\n\n\n
\"\"<\/figure>\n\n\n\n

My Campari Red Hands journey<\/h2>\n\n\n\n

Winning the Hong Kong & Macau regional finals<\/strong> and becoming the first champion from Macau was deeply meaningful to me. It was an honor not just on a personal level, but also because it allowed me to represent Wing Lei Bar and our Head Mixologist, Mark. It felt like a milestone that acknowledged both individual effort and collective support.<\/p>\n\n\n\n

When I first submitted my application, <\/strong>I honestly didn\u2019t expect things to go this far. I saw it as an opportunity to tell a story that people could relate to and to give a nod to one of my musical heroes. That mindset stayed with me throughout the competition.<\/p>\n\n\n\n

One of the most memorable moments<\/strong> from the finals was breaking the glass I needed right before my presentation. At the time, it felt chaotic, but looking back, it seems fitting given the story behind my cocktail. Of course, standing on stage and receiving the award was unforgettable as well.<\/p>\n\n\n\n

Preparation was intense. <\/strong>I practiced nonstop, always with music playing, to get myself into the right mental space. As I prepare for Milan, I\u2019m revisiting every detail repeatedly, refining each step and leaving no room for error. Traveling with equipment and props has been one of the biggest challenges, especially with international borders involved. I\u2019ve even been working out to prepare physically for carrying everything.<\/p>\n\n\n\n

\n

\u201cNever fear life\u2019s trainwreck,when you turn mistakes legendary, you could be the next timeless classic.\u201d<\/p>\n<\/blockquote>\n\n\n\n

My competition cocktail, Trainwreck<\/em>, <\/strong>celebrates beautiful accidents. It\u2019s inspired by the Sbagliato and explores the relationship between sound and smell. The name comes from a famous DJ mishap involving Jeff Mills, where a mixing error during a 2006 set created a sound that was initially shocking but later became iconic. That idea mirrors the Sbagliato\u2019s own origin, born from a mistake.<\/p>\n\n\n\n

My personal \u201caccident\u201d happened <\/strong>when I spilled a customer\u2019s camphor perfume and realized how perfectly the scent complemented the Sbagliato I was making. Trainwreck<\/em> brings these ideas together: Campari as the soul, my homemade lacto-fermented blueberry liqueur for depth, camphor leaves\u2013infused sweet vermouth for herbal notes, and Prosecco to lift everything.<\/p>\n\n\n\n

As I prepare for Milan<\/strong>, what excites me most is the chance to meet bartenders from around the world, both competitors and local talents, and connect face to face. I want to bring a piece of Macau with me, not just its glamour, but the balance we strive for at Wing Lei Bar: premium yet approachable, polished yet personal.<\/p>\n\n\n\n

If there\u2019s one piece of advice I\u2019d give to future finalists,<\/strong> it\u2019s simple: think boldly, act boldly, and be real. For me, the journey doesn\u2019t end with the competition. I want to keep reaching out, meeting new people, and letting them experience my drinks and my ideas. Growth, after all, comes from movement, and I plan to keep moving forward.<\/p>\n","protected":false},"excerpt":{"rendered":"

Liu Yuan, also known as Kim, is a bartender at Wing Lei Bar in Macau whose journey into hospitality began with curiosity rather than convention. Drawn into the world of cocktails through a single, formative experience, she approaches bartending with a balance of discipline, creativity, and openness to discovery. As the first bartender from Macau […]<\/p>\n","protected":false},"author":38814,"featured_media":2541,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22,27],"tags":[114],"theme":[],"class_list":["post-2672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration","category-trends","tag-campari-red-hands-2025"],"acf":[],"yoast_head":"\nThe future is yours to create: Liu Yuan (Kim) - Campari Academy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.campariacademy.com\/en-asia\/inspiration\/trends\/the-future-is-yours-to-create-liu-yuan-kim\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The future is yours to create: Liu Yuan (Kim) - Campari Academy\" \/>\n<meta property=\"og:description\" content=\"Liu Yuan, also known as Kim, is a bartender at Wing Lei Bar in Macau whose journey into hospitality began with curiosity rather than convention. 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