Season 1

What is the essence of flavour?

Person holding a box of strawberries
Chapter 1 - Sourcing matters
We begin by looking at our broken food system and the ways in which bartenders can better source ingredients in order to remain true to nature. From utilising seasonal ingredients to educating guests on where they come from, our contributors explain why sourcing raw materials with flavour in mind really matters.
Man walking in a restaurant corridor
Chapter 2 – Creating uniqueness
In our second chapter, we investigate the relationship between ingredients and creativity. By stripping the creation of cocktails back to raw materials over technique, understanding the impact of locality and experimenting with new ways of expressing flavour, bartenders can really begin their journeys into creating uniqueness.
Clean and modern kitchen
Chapter 3 – Finding your own identity
In our final instalment, we focus on how bartenders translate their understandings of flavour into their drinks. By taking personal memories of flavour and using the right recipes and techniques to communicate them through cocktails, bartenders have the power to influence consumers and share knowledge with future bartending generations.

In this episode, our experts focus on two of the most important components of making drinks – raw materials and flavour. By balancing old ways of presenting flavours with new ones, exploring other supply chains for our ingredients and educating guests on the produce that goes into their drinks, bartenders can start to answer the question: what is the essence of flavour?
From the importance of understanding ingredients, to sourcing seasonally, creating uniqueness and finding an identity: this episode explores how bartenders can be leaders in changing consumers' (and future bartenders') understanding of produce and how it relates to flavour.


Further Reading



Flavour of: Seoul – Sool 

A category in its own right, sool encompasses the vast sea of Korean fermented and distilled drinks. From makgeolli to bokbunja-ju, we take a dip into the flavourful world of sool

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Falling in love with sool with Dustin Wessa 

A millennia-old Korean tradition is on the verge of finally reaching worldwide spread: Canadian-born Dustin Wessa is playing a major role, with his efforts at Namsan Sool Club in Seoul

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Tan Ding Jie


Tan Ding Jie is on a mission to answer the question: Why ferment? 

We sit down with the Singapore-based scientist Tan Ding Jie, and founder of bio-tech company Starter Culture, to chat how Asia's ferments have travelled around the world, how bar professionals can unlock new flavours, and how he’s experimenting with this age-old technique

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Flavour of: Taipei – Tea 

From white and green, to oolong and dark: Taiwanese tea varietals all undergo varying processes to turn them into a finished product which is revered around the world. We dive into five categories to get to know better 

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Thailand's spices


Flavour of: Bangkok – Aromatic herbs and spices 

Galangal, turmeric, lemongrass: Bangkok's gastronomic scene is identifiable by its use of local aromatics. We take a closer look at five of its most distinctive herbs and spices

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7 ways Hwi Yun thinks about flavour 

From how producers select final products, to engaging in external factors, and encompassing all of a guest’s senses, Bar Cham manager Hwi Yun has a holistic approach when it comes to understanding flavour

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