In this edition of Bar Banter, we chat with head bartender of the hip izakaya-bar in Keong Saik, and learn a little more about her bar antics, pet peeves and plans for the future
Chow time at Neon Pigeon is always a fun, unpredictable affair with the bar’s eclectic assortment of fusion tapas, or “bird feed” as they prefer to call it. And if you’re after some post-dinner tipples that are just as adventurous, you’re in luck. Having a drink sesh here with your mates is just as much a wild and frenetic affair thanks to the bubbly and inimitably personable Symphony Loo, who holds court behind Neon Pigeon’s bar. In this edition of Bar Banter, we have a chat with the mixology maestro behind the bar’s quirky collection of cocktails, and find out a little bit more about her behind-the-scenes bar antics, rookie mistakes and pet peeves.
Hi Symphony! For starters, is there a single experience or person that you credit your interest in bartending to?
I’d credit it to my former Bar Manager at the Four Seasons Hotel, Singapore. He taught me that bartending is not merely a skill, but an art form too.
What’s your creative process for coming up with new cocktails?
While creating a new cocktail menu, I draw a map with ideas. The first step is to be clear on the theme and concept, followed by putting together the different flavour profiles on the menu. The final step is then deciding on ingredients that fit into the map.
What’s a common mistake new bartenders make, with regards to the profession?
Having a big ego! There is no shortcut to becoming a good bartender. We need to be humble and enjoy the process of learning.
Were you guilty of making any rookie mistakes yourself?
For me, I made some bad decisions due to a short temper when I was younger, and it resulted in lots of drama. But I’ve learnt from my mistakes and I keep myself in check now.
What is one ingredient you feel you should never put into a cocktail?
Personally, I think mixing energy drinks into a cocktail is a bad idea. The effects of mixing alcohol and energy drinks can be extremely harmful and unpredictable.
What questions are you sick of hearing from customers?
“Do you make drinks or serve drinks?” All while I’m standing behind the bar with an apron on!
What about the most bizarre experience you’ve had?
There was once I got too tipsy while working behind the bar and chatting with my friends from the industry. It eventually led to me dancing, mixing drinks in the wrong glasses, and spilling them all over the bar counter. I did learn my lesson though – never gets too tipsy behind the bar! (It was fun though).
What’s the best new cocktail you’ve tried recently, and where did you have it?
Its called Geoff Belle; made with High West Silver Oat whisky, red bell peppers, agave, Lillet Blanc, lemon juice, yellow chartreuse. It was created by Steve Schneider (Principal Bartender of Employees Only Singapore) and named after Steve’s best friend who is the bar manager of Please Don’t Tell, Jeff Bell.
Do you have a simple cocktail recipe to share with us? Something we can whip up at home without much difficulty?
My twist on the Rosemary Sbagliato. Pour 30ml Campari, 30ml Sweet vermouth, 15ml fresh orange juice and stir in a rocks glass, then top up with 30ml Sparkling Wine. Finally, burn some rosemary lightly to garnish the drink.
Do you have any hobbies that might surprise us?
I run and work out every morning before work, and I love photography as well. I enjoy going out with my camera to take pictures when I am not working.
How would you say your style fits in with Neon Pigeon’s philosophy?
I’m hospitality-oriented and hyperactive, and Neon Pigeon is all about good food, good drinks, fun vibes, and great service!
We couldn’t resist asking this with your name and all… but what kind of music do you love?
I love old school hip-hop and jazz. I can’t stand techno (no offense to techno lovers).
And favourite spot for live music?
That would probably be Sing Jazz Club because they have a great jazz band.
Lastly, where do you want to be in five years?
There isn’t a particular place I want to be, but I can still see myself in the hospitality industry, but I’d like to use my work to get involved with more charity organisations.
Neon Pigeon, 1 Keong Saik Road, Singapore 089109. p. 6222 3623. Open Mon-Sat 6pm-12am. Closed on Sun.