- Name: Peter Chua
- Instagram: @slash284
- Industry Experience: 21 years
- Favourite Drink: Currently it’s a Sloe Gin Fizz but keeps changing depending on his mood. Before that, it was a Charlie Chaplin. However, his long-standing staples have been a Daiquiri or Tommy’s Margarita with Mezcal
- Favourite Non-Alcoholic Drink: Water or sugarless tea like Oolong or Sencha or Jasmine tea
Can a musician be a bartender? Well, Peter Chua, the charismatic owner of Singapore’s hottest bar, Night Hawk, certainly proves it. He explains that, just like in music, we take ideas and add a sense of our creativity and turn it into something tangible that people can listen to and enjoy, so too, in bartending, you can take the classics and infuse your creativity into stirring delicious drinks.
Peter also realized early on the power of showmanship in bartending while growing up and watching his father, also a musician, bringing a flair of showmanship in his career. This is true more so now that social media has become an important marketing tool for mixologists around the world.
Peter’s defining moment in his bartending career was working at 28 Hongkong Street where he was able to showcase his personality and focus on getting the classic cocktails right. After his stint at 28 Hongkong Street, the mixologist-cum-mentor credits his time at Proof and Company as being another defining moment in his two-decades long impressive and prolific career.
He cites award-winning bartenders such as Michael Callahan, David Cordoba and Zdenek Kastanek as well as his business partner, Joe Alessandroni, being responsible for influencing and shaping his career. Moreover, participating and winning awards at several global bartending competitions gave him a chance to hone and finesse his abilities.
With Night Hawk, Peter aimed at creating a space that was somewhat timeless, and people could safely escape into, especially post-COVID. For the past 3 years, Night Hawk has become the beating heart of Singapore where the past, present and future collide in a beautiful symphony.
Besides Night Hawk, Peter also runs and owns Five Oars Coffee Roasters, a café that dishes out splendid Melbourne-inspired caffeinated drinks and Australian cuisine. In the works is also an exciting new bar in China.
What does our Singaporean bartender advice budding mixologists? “Firstly, be patient, and secondly, keep improving yourself in any way that you want,” he answers, “And never stop learning. Even now, I’m constantly learning from as many different people as I can.” Another significant piece of advice: Have grit! Don’t give up.
Peter also touched upon the evolving beverage industry in the world, citing that, post COVID, there has been a change in people’s way of drinking and their spending habits. He advised bartenders and owners to step back, see what’s happening in the world right now, and see how that affects the way people drink and have fun. “The main thing is to sit back, listen, watch and then act accordingly,” he says.
Controversially but boldly, Peter also touched upon the varying views on winning awards at bartending competitions, citing that 1) people love that their work is appreciated and satiates everyone’s desire to win it and 2) the accolades help you make money. It’s also a great marketing tool since people come to check out your bar. Additionally, it helps you network with a global crop of creative and experienced bartenders, brand owners and business owners around the world.
On the flip side, he points out, that a bar is a space where people can have a good time with lip-smacking food and drinks. Some bars focus more on chasing awards than creating a valuable customer experience. When the attention is on winning awards rather than giving customers a good time, it can be a disappointment, particularly when expectations aren’t met.
Chua also said a very intriguing statement to us regarding people who don’t support awards: “Awards are purely opt-in. You decide if you would like to play the game and if not, you aren’t allowed get upset.”
And finally, he concluded this eye-opening interview with the essential question: WHY? — “It all stems down to why do you have a bar in the first place?” he elucidates, “Is it a bar that makes money? Or a vanity project? Or just to win awards and make you feel good? What are you running your bar for?”
