10 Questions with Din Hassan, Bartender and owner of The Manor Bar and Cocktail Room
PUBLISHED May 7th, 2014 02:04 am | UPDATED May 18th, 2020 04:55 pm
Let us introduce you to the man behind one of Singapore’s hottest new cocktail bars – The Manor Bar and Cocktail Room – who goes by the name of Din Hassan. A true veteran of the industry with 20 solid years behind him, he proves that hard work and determination pays off, having risen through the ranks from a lowly barback to being involved with familiar names and hot spots like Coco Latte, Klee, The White Rabbit, Bar Stories, Fullerton Bay Hotel, Lucha Loco, Foodbar Dada and last but not least, Bitters and Love.
Well known on the bar scene for his passion, knowledge and savoir faire when it comes to mixing the perfect drink, you might well go as far as to say he is one of the founding fathers of the jumping bar scene we have in Singapore today. And now at his new home on Ann Siang Hill, he’ll be unleashing his bespoke cocktail prowess for us all to relish.
And so without further ado, here are our 10 questions with with one of Singapore’s most talented talented bartenders:
1) Tell us what you do…
I’m a bartender, a cleaner, a server and a host. Basically everything. If the stocks need to be replenished, ice bin to be topped up, and drinks need to go to the table or cleared, I’ll be there.
2) Where do you find inspiration?
I love to travel to do guest bar shifts, attend bar shows, cocktail competitions and seminars. Outside of the bar, I dive into my favourite books, engage in philosophical conversations and share general ideas with my friends. A normal lifestyle.
3) When did you know you wanted to work behind the bar?
I was 15 years old when I first worked in the food and beverage industry. Back then I was a poolside waiter at Holiday Inn Hotel and had the chance to make mocktails. Ironically, that was the gateway into making alcoholic beverages. I fell in love with it and decided to be a bartender. 25 years later, I have to say, it’s not an easy job.
4) What is the most unusual drink request you’ve ever made?
When I was working at Klee Bar in 2008, the marketing people from Eu Yang Seng (a traditional Chinese medicine company) asked us to concoct a beverage with bird nest and all kinds of herbs.
5) If I wasn’t doing what I do, I’d be….
Probably a professional caddy or golfer. My first taste of the greens was when I was barely 11 years old as a caddy. I learned how to play the game when I was 13. So you could say that if I wasn’t behind the bar, I would have made the par.
6) If you had a superpower what would it be?
To never grow old. Everyone refuses to believe that I’m already 40 years old. To be honest, I do feel a tad bit old now and my energy level isn’t as good as a decade ago. But I can still work the bar as though I was 20.
7) I’d be happy never making another…
Rainbow cocktail. It takes seven types of liqueurs and spirit layered in a Pousse cafe glass. Whether the bar is packed or dead, it’s a tough drink to make.
8) Which bars do you drink at when not at your own?
I usually end up at Attica and order a Vodka Redbull.
9) What do you see the next big thing on the cocktail scene being in Singapore?
I think the next thing will be a cafe-bar where they infuse nuts and berries with milk, coffee or tea. It takes a bit of knowledge and understanding of the different types and qualities of leaves, beans, spirits, bitters and fruits. It’s like putting both cocktail and coffee connoisseurs in a room and seeing what happens.
10) What’s your desert island drink?
I would say water but if there was a mirage, I would be looking at a good rum with coconut water. Well, that’s something I would have on a hot sunny day.
You can find Din Hassan behind the bar at Manor Bar and Cocktail Room at 8 Ann Siang Hill, Singapore, 069788, Monday – Thursday & Saturday: 5pm – 1am. Friday: 5pm – 2am. For more information see their Facebook page here.
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Written by Ms Demeanour
