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    Cathay Members’ Choice Awards

    Cathay Members’ Choice Awards 2025: Asia’s most creative bartender

    Meet the innovative bartenders serving up cocktails with a side of serious creativity
    By Cathay
    In partnership with
    A closeup of a bartender squeezing orange zest over a flaming torch to make an old fashioned in a glass with ice.
    Credit: Ali Waxman/Getty Images

    Welcome to the Cathay Members’ Choice Awards. Our annual awards celebrate the very best in travel, dining and lifestyle – as voted for by you, our global community of members.

    Here, we’re celebrating Asia’s most creative bartenders. These trailblazers are changing up the Asian bar scene with innovative tipples, many of which use Asian ingredients that evoke a strong sense of place.  

    Of these nominees, we want to know who you think deserves the accolade of Asia’s most creative bartender.

    Voting is open to Cathay members from Monday, 26 May to Sunday, 15 June. You can learn more about the nominees below.

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    headshot of Ajit Gurung with his arms crossed, posing outside of The Savoury Project

    Ajit Gurung, The Savoury Project, Hong Kong China

    Nepal-born Ajit Gurung made his mark behind the bar at some of Hong Kong’s top venues before co-founding The Savoury Project with COA’s Jay Khan. Known for pushing boundaries, he brings a bold, umami-forward approach to cocktails, using inventive ingredients like miso, kombu and soy sauce to redefine the city’s drinking scene.

    Headshot of Ariel Hou with her arms crossed

    Ariel Hou, Bar Pine, Taipei, Taiwan China

    Founder and head bartender Ariel Hou brings a chef’s precision to Bar Pine , where she transforms local ingredients, rare botanicals and unexpected textures into artistic creations. Telling stories of Taiwanese culture, her drinks blur the line between food and drink for a multi-sensory experience that sticks with you. 

    Headshot of Dohyung “Demie” Kim with his arms crossed

    Dohyung “Demie” Kim, Zest, Seoul, South Korea

    At Zest , Demie Kim keeps one eye on the environment and the other on innovation. The closed-loop cocktail programme he helped create transforms discarded, largely local food waste into house ferments, distillates, sodas and cordials. These upcycled ingredients build some of Asia’s best drinks, proving that zero-waste can be sexy and sustainable.

    Headshot of Keith Motsi pointing at the camera

    Keith Motsi, Virtu, Tokyo, Japan

    Since taking over Virtù in 2022, Zimbabwe-born Keith Motsi has turned it into one of Tokyo’s most talked-about bars. Combining upbeat energy, Japanese ingredients, and a flair for showmanship, he crafts cocktails with layered flavours and textures. His bold, experimental style has made him one of Asia’s most forward-thinking – and down-to-earth – bartenders.

    headshot of Shelley Tai holding a cocktail

    Shelley Tai, Nutmeg & Clove, Singapore

    After making a name for herself in Hong Kong, Shelley Tai moved to Singapore to helm Nutmeg & Clove . She’s since catapulted the cocktail bar’s reputation into the stratosphere, crafting divine cocktails inspired by the city-state’s culture and history. Now the operations director of the Nutmeg Collective, Tai is injecting her creative energy across the group’s concepts.

    Explore the Dining nominations

      

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