Rendezvous with Kamil Foltan, head bartender of Tippling Club
There are some rendezvous you don’t want to miss, and ours with Kamil Foltan is definitely one of them. Here is an insight into the world of one of the top bartenders in Singapore.
The bar scene in Singapore has no doubt come a long way. Though, the revolution happened in the blink of an eye, there is no better demonstration of this than the first edition of Singapore Cocktail Week. The inaugural festival lasts eight days, from March 7th to 14th, although we’re not sure if that’s long enough to partake in all of the activities lined up – from attending cocktail workshops, cocktail tours and sipping on drinks made by pop-up bars and international guest bartenders.
Additionally, the local scene will be well represented throughout the week with bars like Jigger & Pony, Anti:dote, Manhattan, and the popular Tippling Club coming on board.
The renowned restaurant, Tippling Club is among the first few to have explored and developed innovative drinks, even pairing them with their food menu. Hence, for more insight, we spoke to Kamil Foltan, the head bartender, about his inspirations, the industry and how not to take ourselves too seriously when sipping on cocktails. Bottoms up people!
Gourmand Asia: How did you get into bartending and why?
Kamil Foltan: When I was 3 years old, while helping pour pints and lemonades in a local pub with my dad, as he was a waiter. During my studies, I worked part time in clubs, bars, and coffee shops to make some extra cash and tending bar basically lasted with me.
Could you tell us more about the differences between bartending in Europe and in Asia? How different are the patrons’ expectations?
Traditions and habits of both continents are different and that goes hand in hand with what is expected. Europe is a few years ahead in the cocktail world. However, some parts of Asia are catching up very quickly, with the talents they bring in and our patrons are also those who increasingly understand what represents each bar.
With the cocktail scene boom in Singapore, do you see more experienced and demanding guests?
Yes!!!!
Tippling Club has been playing an important role in the development of the Singapore cocktail scene. How do you intend to keep this influence?
That’s a secret!! Stop by for few drinks and discover by yourself what we do.
What do you think is the advantage of having a Singapore Cocktail Week (for consumers as well as the industry insiders), and why did you take part?
Singapore Cocktail Week is a great opportunity for all my fellow bartender colleagues to showcase what we do – show that each venue makes cocktails differently and that we cater to everyone’s preferences. Everyone does a great job.
Consumers can learn more about our passion, our focus and our interests as they learn more about the history and development of the cocktail world.
As the head bartender of Tippling Club, which direction(s) in terms of creation, flavour, and texture are you aiming at?
We are focusing on using homemade ingredients to up our level of execution so that we have the best quality and the most natural of flavours. We have a great relationship with the kitchen and from there we are learning a lot of new things, which we are incorporating into our cocktails as well. We are also paying a big tribute to history by imagining how cocktails, spirits and liqueurs could taste like back in the past.
How often do you change the cocktail menu, and why?
Every 4 months.
With the success of the cocktail-food pairing menu, would you say that today cocktails can compete with wines or champagne in that respect, especially in Singapore (since there is not as much wine history and culture here)? If so, why.
Yes. Cocktails, wine, champagne and beer do have a great platform for food pairing. It is a matter of understanding flavours and developing your taste buds. The only difference is that wine, champagne and beer have a lover alcohol content than spirits and cocktails and it is easier to understand. In a cocktail culture it is harder to understand as you need to incorporate flavours and balance them to be able to have all the flavours come through and yet compliment food.
If we would like to try our hands on crafting simple cocktails at home, what are the basic rules and advice you can provide?
Have fun and keep it simple. Firstly find the cocktail you like the most and learn how to make it by trying all the different proportions so that you figure out the right balance and have fun at the same time. Ask your favourite bartender questions about cocktails as he might be able to give you tips as well’.
What is the one alcohol (if any) that you should never mix in a cocktail and why?
There is none that I am aware off.
What is the must-have cocktail to try at Tippling Club (or your personal favourite)?
Smashing Good Thyme – Bacardi carta blanca, citrus, green peas, thyme and yellow chartreuse
Pink Peppercorn Negroni – Tanqueray gin, Martini Rosso, Campari and pink peppercorn
Fig Sidecar – Fig infused Baron Otard VSOP, lemon juice and gomme
And many more on the menu.
Any advice or insider tips for cocktail-lovers who are planning to take part in the Singapore Cocktail Week events and offers?
Take the week off as there are plenty of great workshops and cocktails ready for our patrons and cocktail aficionados.
Céline Manoukian
Photo credit: Tippling Club
