Meet the finalists of World Class Bartender of the Year Singapore 2025

Time Out

12-06-2025

For the last five months, Singapore's best bartenders have stepped out from behind their home bars, with shakers in hand, flavour-packed ideas in mind, and style to spare. All in pursuit of one title: World Class Bartender of the Year Singapore. The competition has been nothing short of intense, with a trilogy of high-stakes, high-concept challenges.
It all kicked off with a bold two-parter: a Don Julio 1942 tequila serve that fused Singaporean and Canadian influences, followed by a Zacapa XO challenge inspired by the idea of being 'Above the Clouds'. Next came a tribute to industry icons, with cocktails crafted using Tanqueray No. 10 – the world's number one premium gin – and The Singleton 12, designed to bring the theme 'Sense the Moment' to life through a multi-sensory, music-driven experience.
But it was the third challenge — the Johnnie Walker Blue Label round — that really stole the show. Inspired by the glamour and grandiosity of the world of art and fashion, bartenders were tasked with creating cocktails that didn't just taste sublime but looked straight out of an art gallery or a fashion week afterparty.
From the original 42 hopefuls, only six now remain, each one raising the bar with bold stories and even bolder drinks. Get to know the finalists as they prepare to battle it out for a chance to represent Singapore at the prestigious World Class Global Finals happening in Toronto in September this year – and even a shot at the global crown.
Let's start with your story – how did you first fall in love with bartending, and what's kept you shaking (and stirring) all these years?
Marco Maiorano (КОМА): Hospitality runs deep in my veins! I'm the fifth generation in my family to work in this industry. I fell in love with bartending because it beautifully bridges two worlds I'm passionate about: the creativity of the kitchen and the human connection that comes from guest interaction.
Zana Möhlmann (Manhattan): I actually thought I'd be in the military, not behind a bar. But I took a gap year after high school, travelled through Asia, and joined a bartending school in Thailand. It opened up a whole new world for me, and I never looked back. What's kept me going is the constant room for creativity. Whether it's exploring new ingredients or crafting a concept from scratch, there's always something to learn, something to refine.
Kelvin Saquilayan (Republic Bar): My first job in Singapore was at a hotel lounge, where tea culture played a big role. After a year, I moved to the bar as a server. With the support [of the bartenders], I slowly stepped behind the bar – and that's when my bartending journey truly began. What keeps me going is that same spark: the mix of precision, creativity, and the energy of connecting with people through drinks.
Ooi Foo Giap (Last Word): I started in specialty coffee, where I first fell in love with flavour and sensory exploration. Bartending entered my life as a side hustle, and I didn't enjoy it at first. But as an introvert, it challenged me to step out of my comfort zone and connect with people in meaningful ways. Along the way, I discovered a version of myself I truly enjoy. I found joy in the creative process, from flavour and technique to hospitality, storytelling, and immersive experiences.
Tryson Quek (Side Door): My journey into bartending actually started back in 2013 – not as a bartender, but as a supporter. My wife was competing at the time, and I was always there helping out, watching her mix, create, and bring cocktails to life. It wasn't until World Class Singapore 2025 kicked off that I seriously picked up the shaker. Once I started mixing, I knew there was something addictive about the creativity, the storytelling, and the energy behind the bar. I still feel like I'm discovering and learning something new every day.
Sam Pang (Night Hawk): I started bartending about eight years ago by chance. I walked into this bar called Hopscotch, the energy was electric. I asked if I could join, and that's how it all began. But what's kept me here is what matters: it's where my creative energy [thrives]. It lets me turn daydreams into something real, something others can taste and feel. Behind the bar, I don't just work – I get to dream out loud.
'Behind the bar, I don't just work – I get to dream out loud.'
What's the biggest challenge you faced in the World Class Singapore competition so far, and how did you push through it?
Marco Maiorano (КОМА): I've been in Singapore for less than a year, so one of the biggest challenges was working with local ingredients and paying homage to key figures in the local bar scene. It pushed me to dive deep, researching, tasting, and understanding the nuances of the culture here. That process wasn't just educational, it was incredibly enriching, helping me to connect with the city on a deeper level and bring authenticity to my creations.
Zana Möhlmann (Manhattan): Juggling timelines was the toughest part. While preparing for the competition, we were also launching our new menu, Seasons of Manhattan, so there were multiple deadlines and details demanding my attention. I had to be laser-focused and disciplined with my time. But the adrenaline, the energy, and the sense of purpose pulled me through.
Kelvin Saquilayan (Republic Bar): The biggest challenge has been the pressure I put on myself – not just to impress the judges, but to represent my story, my culture, and the people who've supported me. There were nights I couldn't sleep, constantly tweaking recipes and reworking my speech. But I've learned to trust the process, reminding myself that growth comes from the journey, not just the result. I pushed through by staying grounded, focusing on what matters most: sharing who I am through every pour, every word, and every moment behind the bar.
Ooi Foo Giap (Last Word): The biggest challenge was balancing innovation with authenticity, staying true to who I am while pushing boundaries. There's always pressure to impress, but what mattered more was being intentional. I made sure I was mentally prepared, reminded myself why I started, and committed fully to every decision I made. Once I choose a path, I follow through – and that mindset keeps me grounded.
Tryson Quek (Side Door): Honestly, the biggest challenge was stepping into this world as a complete newcomer. I've been a chef since I was 16, so I'm no stranger to flavour, but bartending is a whole different stage with its own language, techniques, and pressures. I had to learn everything fast, technique, timing, presentation while still staying true to who I am. What really pushed me through was the energy and inspiration from the other competitors. I also leaned on the years I spent supporting my wife during her competitions. That experience, even from behind the scenes, helped me stay grounded. At the end of the day, I'm here because I genuinely love this craft and wanted to see how far I could push myself.
Sam Pang (Night Hawk): The timing wasn't great. Some personal stuff hit hard just as the competition kicked off. And I think what caught me off guard, even more than the pressure, was the sacrifice. The amount of time, energy, and headspace it took was a lot. But once you're in it, you're in it. And for me, that meant pushing through, even on days I didn't want to. I'm grateful I had the team at Night Hawk behind me the whole way. They believed in me, even on the days I didn't.
'I'm here because I genuinely love this craft and wanted to see how far I could push myself.'
Which competition cocktail best represents who you are as a bartender as well as your bartending style?
Marco Maiorano (КОМА): Definitely my serve for the Arts by Johnnie Walker challenge. I always believe that food and drink are more than just nourishment or indulgence – they're powerful tools to provoke thought, spark dialogue, and even inspire change. That cocktail was a perfect reflection of how I like to blur the lines between storytelling, flavour, and purpose.
Zana Möhlmann (Manhattan): I'd say Cloud Nine, the cocktail I did with Zacapa XO – a fun twist on a rum sour. I used baked tempeh to create a nut-free orgeat, which gives it the creamy texture and layered flavour you'd expect, without using nuts. It's playful and bold, but also thoughtful, like my approach to bartending. I love using unexpected ingredients in familiar formats, creating something both surprising and satisfying.
Kelvin Saquilayan (Republic Bar): The Johnnie Walker Blue Label cocktail. It was inspired by the glass art of Dale Chihuly, and I crafted it right at the bar I call home. I wanted to honor both the craftsmanship of Johnnie Walker and the artistry of Chihuly, while still staying true to my own voice. The result was a cocktail that blended structure, emotion, and visual storytelling – exactly how I approach bartending.
Ooi Foo Giap (Last Word): My Johnnie Walker Blue Label cocktail, 2018, is the most personal expression of who I am. It's a drinkable portrait of my journey, from growing up in Penang to working in coffee and eventually stepping behind the bar. The drink is layered with flavour, memory, and cultural identity. That reflects my approach to bartending: minimalist in style, but rich with story and intention.
Tryson Quek (Side Door): My Zacapa XO 'Above the Clouds' challenge cocktail. The concept is simple, but the flavors are layered and thoughtful, just like how I approach bartending. It combines elements I personally love, like coffee and highballs, and ties back to my own story and tastes. What I love most about it is that it proves even a newcomer can create something meaningful, as long as there's genuine inspiration and heart behind it.
Sam Pang (Night Hawk): Definitely 2491 [with Don Julio 1942]. That drink is just pure fun. I mean, it's a pizza. Who doesn't love pizza, right? It was tasty, playful, and sprinkled with a little piece of who I am. Ingredients I grew up with, things that I love now, all mashed together. And I think that's the kind of bartender I am.
'I like to blur the lines between storytelling, flavour, and purpose.'
Now that you've made it to the finals, what's going through your head – nerves, excitement, a bit of both?
Marco Maiorano (КОМА): A bit of both, absolutely! The talent among the finalists is phenomenal, and I'm genuinely excited to see what everyone brings to the table. Of course, there's some pressure, but I see it as fuel. It's driving me to sharpen my concepts and elevate my presentation.
Zana Möhlmann (Manhattan): Definitely both. There's this pressure to prove yourself – you feel the expectations. But honestly, making it to the Top 6 is already something I'm really proud of. We've worked so hard to get here, and now it's about giving it everything I've got. I keep saying to myself: we just have to dance one last time.
Kelvin Saquilayan (Republic Bar): Honestly, it's a mix of everything – nerves, excitement, gratitude. But more than anything, I feel proud. Proud to represent not just myself, but my bar, my mentors, and my journey. I'm reminding myself to enjoy the moment, to stay present, and to give everything I've got – because opportunities like this don't come often.
Ooi Foo Giap (Last Word): Definitely a mix of nerves and excitement – but most of all, gratitude. Being in the finals, surrounded by people I admire, is an honour. I'm here to give it my all, not just to compete, but to grow, push myself, and connect with others through the craft I love.
Tryson Quek (Side Door): Of course, there are nerves, but what stands out more is a deep sense of pride and excitement. I've already grown so much through this journey, both as a person and as a bartender. Right now, it's about giving it everything I've got, staying present, and enjoying the moment. It's crazy to think how one 'accident' could lead to something this life-changing. This competition has truly transformed me, and I'm just getting started.
Sam Pang (Night Hawk): Honestly, I feel calm. You go through so much in this competition, and it really grows [on] you fast. Now? I feel ready. And more than anything, I'm excited to compete, to see the other bartenders, to catch up with friends, to just soak in the whole madness of it.