Dorothy Lam

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. Friends describe me rebellious as I always strive for what people think I can’t achieve. I started by doing an internship in a hotel bar, and that attracted me to the excitement in the industry. My family objected when I chose to work as a bartender upon graduation; they thought I would get bored and one-day resume work as an “office lady”. However, the industry is never boring, and I always strive to work on what I love. And to some point, I am a “work - alcoholic” - not addicted to alcohol but to the ambience of the bar scene.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. I love wagashi. As Japanese often serve matcha tea with these beautiful traditional confections at the chashitsu, I was thinking, why not serve it with a cocktail. With Beefeater Gin as the base, the bold juniper note acts as the backbone of the drink. Whereas the Lillet Blanc adds a candied citrus note, Amaro acts as “tannin” for a bittersweet finish. The aroma of the Shiso shrub lends well with the flavours and served with a wagashi to add the finishing touch.

WHAT DOES THE HONG KONG BAR SCENE NEED MORE AND LESS OF? More gatherings and sharing of knowledge would be beneficial. We do have many masterclasses from experts; however, Hong Kong bartenders don’t gather to share their experiences. It would be great to share each other’s obstacles and challenges, which ultimately will help us grow together and brainstorm new and exciting ideas for the industry.

Also less hesitation. We are very conservative and I feel we limit ourselves. We need to push the boundaries, and I honestly believe one day Hong Kong will be the international hot spot for cocktail lovers.

IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? Most likely, I would be a backpacker travelling around the world. I always want to see the world - not only as a tourist on vacation but to live as an ex-pat and embrace other cultures. All I need is a big backpack, a camera and a notebook to record my adventure.

WHAT ADVICE CAN YOU GIVE TO ANYONE LOOKING AT JOINING THE INDUSTRY AS A PROFESSION? JUST GO FOR IT! There is no need to hesitate - this is an industry where you will never get bored. If you like to work with people, this is your industry!

IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? Luca Cinalli at Oriole Bar. I love the creativity in his drinks - the use of ingredients and unpredictable presentation. And most importantly, he is super nice!

Working her way up through the cocktail scene, Dorothy Lam strives for excellence. Lam talks about her passion for the industry, appetite for wagashi and how Hong Kong is becoming the destination for cocktail lovers.

DorothyLam

The Chashitsu

INGREDIENTS: • 45ml Beefeater London Dry Gin • 22.5ml Shiso Kokuto shrub • 15ml Fresh lemon juice • 10ml Lillet Blanc • 1 x Bsp. Amaro Montenegro

METHOD: Add all ingredients into a shaker with ice. Shake and strain into a chilled coupe glass. Zest with orange peel and discard

GARNISH: Shiso leaf

GLASSWARE: Coupe glass