Something is stirring in Southeast Asia. Sure, Singapore and Bangkok have long been major cocktail cities, but there’s a fresh wave of talent rising fast from Manila, Hanoi and Bali. A new generation of bartenders who are bold, inventive and ready to claim their place on the global stage.
That spirit was on full display at the 2025 Diageo World Class Global Final, now in its 16th year. Fifty-one bartenders from around the world – each the best in their home country – descended on Toronto to compete for the title of Global Bartender of the Year. And among them were bartenders representing Vietnam, Indonesia, the Philippines, Thailand and Singapore.
We caught up with the five Southeast Asian contenders to talk about what they learned from the experience, what’s next for them at their home bars, and why their cities deserve a spot on your bar-hop itinerary.
Nguyen Ngoc Khanh – Hudson Rooms, Hanoi, Vietnam
For Nguyen Ngoc Khanh, World Class was less a competition and more a platform for global dialogue. "For me, bartending is not just about technique," he says, "it's a conversation about ideas. I wanted to test my philosophy that a bartender is a global artist who can use their unique heritage as a specific tool, rather than a defining label on the world stage."
His most memorable challenge during the World Class Global Final was the Don Julio 1942 Digital Galería, where bartenders crafted mini cocktails inspired by AI-generated artworks. “Instead of a live performance, it was a silent conversation between a piece of AI-generated art, a written description, and a pre-bottled cocktail," he explained. "It stripped away the showmanship and focused purely on the conceptual cohesion between an idea and the liquid itself. For someone who loves building a drink from a deep, narrative-driven concept, it was the ultimate and most rewarding test."
Now back at The Hudson Rooms, Nguyen is focusing on mentorship and elevating Hanoi's cocktail scene. "Our mission is to explore and celebrate Vietnam's heritage using the modern, global techniques I honed at World Class as a lens to reinterpret traditional Vietnamese flavours and ingredients.”
Head to the main venue for a new menu that celebrates the grand railway era with a focus on local herbs and spices, or their speakeasy concept, Track 61, which is a creative and experimental lab that offers intimate, themed tasting menus highlighting rare Vietnamese ingredients, forgotten recipes, and avant-garde techniques.
For an extended bar hop around Hanoi, Nguyen also recommends Workshop 14 for modern Vietnamese flavours, The Hãflington for perfectly crafted classics and Nê. Cocktail Bar boundary-pushing cocktails.
Charles Richard – Seken, Bali, Indonesia
“I wanted to represent the spirit of Indonesian hospitality on a global stage,” says Charles Richard. "[World Class] is a platform to share how deeply our local ingredients, culture, and emotions can be translated into cocktails."
His standout moment came during The Sensory Sessions with The Singleton, where bartenders were tasked to create a serve that reflects who they are – showcasing their identity and their artistry. Richard's concept was called Harmony of Cassiopeia, a multisensory performance inspired by the celestial queen and the sonic character of The Singleton of Dufftown 21 Year Old. He used a tamarind syrup for brightness, smoked salt for depth and a sparkling cranberry, citrus and fermented pineapple juice for some zing. "[My] drink evolved as the music did, allowing the audience to feel the story rather than just taste it. For me, that’s what hospitality should be – a moment that connects everyone in the room."
At Seken Bar in Bali, he’s now pushing multisensory cocktails even further with new serves that blend sound, light and local ingredients as well as upcoming collaborations involving local musicians and artists. The goal? Drinks that live in your memory long after the glass is empty.
And while you're in Bali, Richard also recommends Aoku, a bar that represents to him "precision, artistry, and a modern interpretation of Japanese-inspired cocktail culture while keeping hospitality at its core."
Ralph Allen Santos – The Spirits Library, Manila, Philippines
Competing in World Class has always been Ralph Allen Santos' dream. “The first competition I ever watched was World Class,” he recalls. "I joined World Class not just because it’s the most prestigious stage a bartender can step onto, but because it represents something greater. To me, it’s the chance to carry the flag of the Philippines – to show the world the richness of our culture through cocktails, and in my own small way, to give back to the country I love."
His proudest showing came during the Hop Scotch challenge with Johnnie Walker Black Label, where he created Three Stars and a Sun, inspired by the Filipino flag – three serves honouring Luzon, Visayas and Mindanao. Think mango-pandan highball with toasted rice soda, a Bloody Scotsman twist with dried squid tomato vermouth and local asin tibuok sea salt, and a Rob Roy reinterpretation with cacao, bugnay wine and coffee from Mt. Apo.
You’ll find him at The Spirits Library, home to one of the country’s biggest spirit collections, but its real draw is the warmth of the team. “Hospitality is our superpower,” he smiles. While Santos says he admires every cocktail bar in the city, he recommends hitting up Southbank, Grasshopper, Blind Pig, Re Craft, Bar Flora and Problem Child while you're in Manila.
Thanachot “Ong” Lohanimit – Find The Locker Room, Bangkok, Thailand
“It’s about community,” Ong says simply. For him, World Class is a chance to get to know more bartenders from around the world and to learn from their creativity in order to grow in his own career.
His favourite challenge was also the Johnnie Walker Hop-Scotch Challenge, which he used to highlight the Thai dining ritual of pairing fruits with meals, a tradition that has been around for generations. “I connected this cultural element with Johnnie Walker Black Label, which has been a part of Thai drinking culture for over 100 years, bringing people together across time.”
You'll find Ong at both Find The Locker Room and Find The Photo Booth in Bangkok where he hopes to welcome guests like they're friends coming into his home. "I want them to enjoy great drinks, have a good time, and leave with a smile," he says, which makes sense for the Land of Smiles.
For more tasty tipples that will put a grin on your face, Ong recommends visiting Dry Wave Cocktail Studio, Mahaniyom, Last Call, Ku Bar and Lost in Thaislation.
Tryson Quek – Side Door, Singapore
With a background helming kitchens instead of behind the bar, Tryson Quek approaches cocktails like dishes: with both bold flavours and stories working hand in hand. "World Class gave me the chance to challenge myself creatively and to see how far passion and purpose can take me."
Of the five Southeast Asian representatives, Quek was the only bartender to make it to the Top 10 of the Global Final. He also won the Tanqueray Modern Icon Award, standing out among the 50 contestants in that challenge. "My concept was inspired by my wife's World Class journey," he shared, speaking about Bannie Kang, who won the title of World Class Global Bartender of the Year in 2019. "I wanted to show that a cocktail can be modern yet timeless, approachable yet full of character, a reflection of how I see today’s cocktail culture." And he did just that with a cucumber-based cocktail – a nod to Bannie’s favourite ingredient – paired with a heartfelt story about her trailblazing moment.
The pair own and operate Side Door, a cosy cocktail joint along Neil Road. "My focus now is to bring more creative and flavour-driven experiences to Side Door," says Quek. "Guests can look forward to seasonal ideas, ingredient-focused menus and drinks that tell stories from my journey and the people who inspired me along the way."
While Singapore has many incredible bars, Quek feels inspired by Jigger & Pony, the city's pride and joy, due to its consistency and hospitality. "Great bars aren’t just about drinks," he says, "they’re about the people, passion, and experiences behind the counter."