We sat with Uno Jang, creative director of Jigger & Pony, to talk about what it takes to be the world’s favourite bartender, his thoughts on bar closures, and what makes a bar successful.
I recognised Uno Jang before I ever met him. Prior to him becoming the world’s favourite bartender, I found myself drawn to his energy when I spotted him during a visit to Jigger & Pony. He didn’t move like a bartender or the creative director, but like a host welcoming friends to a dinner party. Uno’s enthusiasm is so earnest that even our interview felt like a chat between friends. As we shared mugs of somaek (the signature drink of his new bar, Bartenders of Pony), Uno kindly let me pick his brain about the latest happenings in Singapore’s bar scene.
About Uno’s backstory: this 35-year-old bartender started his career when he moved to Singapore from South Korea in 2015. He was just 24 years old with limited English and no experience. After meeting Jigger & Pony Group owner Indra Kantono in 2017, Uno’s skill reached its true potential. Now, he’s grown his stellar reputation as a leader of the bar world, known for hospitality so great that it bagged him the Altos Bartenders’ Bartender Award in 2025.
Meet Uno Jang, creative director of Jigger & Pony and Bartenders of Pony
You’ve been a busy bee with Pop City x Pony and the Bartenders of Pony openings recently! What are you doing outside of work?
When I’m not behind the bar, I’m usually still working – developing menus, tasting, planning, training the team, and thinking about how to make the overall experience better. I also spend time observing what people enjoy these days – not only in bars, but in food, music, and culture.
Honestly, I really enjoy simple downtime. I like having a good breakfast, walking around, and resetting my head. A small ritual for me is going out in the morning, getting coffee, and observing people – what they’re drawn to, their mood, their energy, the little details. Those routines keep me grounded, and they often give me a lot of ideas when I go back to work.
Well, the bar’s beautiful! Tell us more about it.
BOP (Bartenders of Pony) is a Korean cocktail dining-bar shaped by my own journey and how I grew up drinking in Korea. After spending ten years in Singapore and in global cocktail culture, I wanted to create something that felt closer to home – something that reflects how Koreans actually drink.
At BOP, cocktails lead the night and food follows its rhythm. The drinks are built on familiar cocktail structures but are deeply influenced by Korean drinking rituals – from somaek and makgeolli to flavours like rice, perilla, seaweed, and spice. The food is designed for sharing and staying, anchoring the table the way Korean meals naturally do. Together, the drinks and food are meant to move with the energy of the room, encouraging unhurried nights, repeat rounds, and moments that feel spontaneous.
Congratulations on your Altos Bartenders’ Bartender Award win! Since this was a peer-voted award, what does it mean to you?
That award means a lot to me because it comes from my fellow bartender friends. These are the people who understand the realities and nature of the job – all the long nights, the pressures we face, and the constant learning to upgrade ourselves.
I don’t see it as a personal achievement alone. It reflects the teams I’ve worked with, the mentors who guided me, and the community that supported me over the years. I’m very grateful for that trust and recognition.
What do you think contributed to you becoming the world’s favourite bartender?
It’s a huge compliment, and I’m honestly grateful. I always dreamed of being recognised in Singapore, and eventually on a global level. I love meeting people, talking with them, and staying sincere in my hospitality. Many of my most iconic cocktails actually came from conversations with guests – turning real moments into drinks people can feel connected to.
“Great drinks might bring someone in once, but hospitality is what brings them back.”
You’re known for prioritising hospitality and experience. How much of a bar’s success relies on drinks, and how much of it is in hospitality, storytelling, and experience?
Great drinks might bring someone in once, but hospitality is what brings them back. I’d say drinks and experience are inseparable. A cocktail tastes different depending on how it’s served, who serves it, and the environment you’re in. Storytelling, rituals, and small details help create emotional connections. When guests feel seen and comfortable, the experience becomes memorable, not just the drink.
Does a successful bartender need personality beyond their skill?
The technical skills of a bartender are important, but they’re only the foundation of the role. Ultimately, being a bartender is about how we communicate with guests – reading the room, understanding people, and knowing when to step back.
Having a unique personality helps, but what matters more is having your own genuine point of view. Whether that’s conveyed through your drinks, your hospitality, or how you run your team, your guests can sense when something is disingenuous.
What was the motivation to open Bartenders of Pony?
As we opened BOP, it wasn’t a reaction to timing or trends. We simply wanted to add something new and meaningful to the city – something rooted in my personal story, and in the kind of hospitality we believe in.
What are some things bars in Singapore could be doing differently to succeed?
For me, success for a bar comes down to two things: sincere hospitality and consistent quality. If guests feel genuinely taken care of, and the experience stays strong over time, the bar will have a real foundation.
I don’t think success means winning awards or being fully booked every night. Awards can change, trends can change, and guest traffic can go up and down – that’s normal. What matters more is whether the bar can read the market and understand what guests want, while still protecting its own identity and standards.
Trends move fast in Singapore. If a bar ignores that and doesn’t adapt, it becomes difficult to survive. The most successful bars are the ones that stay intentional, keep improving, and remain relevant without losing their core.
Before we go, I have to ask – what’s the most unhinged drink a guest has asked you to make?
I’ve had many unusual requests over the years, but honestly, there’s no such thing as an unhinged drink! Curiosity is part of drinking culture. Sometimes it’s about guiding guests toward something they’ll genuinely enjoy, rather than judging the request itself.
A space filled with heart and soul
Uno does not work in mysterious ways. In fact, his principles live in simple mantras, executed to the highest degree. From the warmth of his service to the precision of his cocktail execution, he’s mastered skills that are within reach for anyone who puts in the time to nurture them. If you want to experience a little sprinkle of the Uno Jang pizzazz, check out Bartenders of Pony and order the somaek with the fried chicken, it’s the best combination.
