Jeremie Tan, head bartender at The Wall Singapore, shares with The Yum List how he first got into the bar industry and some interesting stories from behind the scenes.
What do you do and how did you get into the industry?
I’ve been in this industry for the past 22 years and my first job was actually a dishwasher in a hotel. I carried on to move to different departments of the hotel including housekeeping, bellboy, food (more fun), room service etc. It was the poolside bar that got me interested in bartending. After my national service (NS), I was given a job as a bartender and I’ve never looked back.
Share with us a story from behind the scenes.
I get to do lots of whisky tasting so I also get to know a lot of people from the whisky scene in Singapore. It’s such a blessing to know great talent from our local whisky industry.
What’s the best/ worst part of your job?
There’s no worst part of my job for me, but the best part is to taste and sample some of the rare and exclusive whiskies from all over the world!
What’s your favourite meal/ drink?
My favourite meal to end my day is Bah Chor Mee at BK eating house located at Boat Quay because the meal is full of flavour and also very satisfying after a long day at work. Another place I love to eat at is in Bangkok in Ekkamai Soi 14. I go there for their famous 40-year-old beef broth noodle. It’s another bowl of noodles that’s full of flavour.
What’s one of the craziest things you’ve seen behind the scenes?
A guest once asked me for a cocktail that tasted like sushi. Eventually, I made it. He felt happy. Another guest asked me for a cocktail that smelled like her girlfriend!
The perfect day off would be…
… hanging out with my Guinness drinking family at our local bar, catching up with each other and having great conversations.
A day in the life of a bartender is…
.. about learning and more learning each day.
What do you do for fun?
Drink whisky of course.
What’s something you’d like guests to know about The Wall?
The Wall Sg is the only bar in Singapore that carries independent bottler SMWS, we have close to 20+ different varieties.
What’s your favourite food and beverage pairing?
I always like to pair our food (Sumiyaki) at The Wall Sg with a different type of whisky, especially whisky from the region of Campbeltown and Islay.
What’s your view on the bar scene in Singapore?
The food and beverage scene in Singapore is always picking up to another level. You have some of the best bars in Asia and the world in Singapore. EO, Atlas and Manhattan just to name a few. My favourite bar to hang out after work though is Skinny’s Lounge. We are always trying to come out with something new.
What’s in store for you in the upcoming months?
I’ll be travelling quite a lot to countries such as Indonesia, Malaysia, Thailand and South Korea in the next few months. Also, at The Wall Sg, we will be having different types of whisky tasting sessions. Please stay tuned to our Facebook page for more details.