Anwar Kabir
In this interview, Anwar Kabir, sommelier and bar manager for the Cinnamon Group, shares what it’s like being a pro somm.
What do you do?
As a restaurant sommelier, my main priority is wine. I work with the restaurant to determine what wines pair best with the dishes available, especially for set menus and wine dinners. I am also always on hand for customers to be able to recommend a good glass or bottle to go with what they’ve ordered.
In addition to my sommelier responsibilities, I manage the restaurant bars and contribute to business development for our beverage programs.
How did you get into the industry?
Similar to many others, I worked in a lot of restaurants during my university days. One of the restaurants I worked for offered wine training, and learning about the intricacies and multiple flavour portfolios, is what made me fall in love with the wine. That’s how my journey started.
Share with us a story from behind the scenes.
Once I started working with restaurants, I realized that working with wine or tasting it is not only for fun or enjoyment, but it actually is a limitless source of knowledge. The fact that I always have new things to learn about wine is what inspires me a lot in this industry.
What’s a food memory from your childhood or travels that stands out?
My fondest memories mostly come from university, a time when many of us are just about starting to figure out how to be adults and take care of ourselves, while still having fun.
One thing that my friends and I used to do is go on impromptu picnics, where everyone cooked a dish and we got together to enjoy it. Unfortunately as none of us actually knew how to cook, the element of surprise was always a culinary adventure.
What’s the best part of your job?
I am a people person through-and-through, so the best part of my job is the opportunity to be able meet new people every single day. I believe that with meeting new people, you never know what kind of lifelong friends you’ll make, and what you can end up learning from them. That’s why I love my job.
What’s your favourite food and beverage pairing?
Being a sommelier, my philosophy for a meal is that wine comes first, and then you choose the food to pair with it. I like a lovely medium-bodied red (such as Chianti) with a classic tomato-based pasta. The chefs at Nero Nero, an Italian restaurant under the Cinnamon Group’s portfolio, make some incredible dishes that are perfect for that.
The perfect day off would be…
As I am a social person, I think it’s really valuable to be able to decompress and enjoy your own company from time to time. A nice solo day for me usually involves going for a casual walk around my neighbourhood, cooking a delicious meal, and just being able to unwind.
A day in the life of a sommelier is…
Predictably, my days are all about wine. When I’m not working with customers or sourcing new wines for the restaurants, I am researching and learning as much as I can about industry trends, new ways to market wine, and how to access the best bottles in Malaysia for my restaurants.
What do you do for fun?
While I always love to spend time with an interesting meal I am a huge fan of movies, and love the cinema. I’m so grateful that Malaysia has opened up safely, not just because of my work, but because I’m able to meet with my friends and watch movies at the cinema again.
What’s something you’d like guests to know about wine?
Personally, I think the best way to learn about wine is to experience and savour it, but there are also many resources available online that can help people increase their knowledge on wines.
For a basic understanding without going into sommelier courses, I would recommend looking into resources such as Wine Folly, which gives online “wine for dummies” guides on all the types of wine, how to taste them, and how to pair them with food.
How has the pandemic changed you, your perspective, or the way you operate?
Deep down, the pandemic didn’t change who I am as a person. That said, it gave me a pretty clear perspective on who and what really matters in life. Take the time to appreciate the people around you when you get to see them, and connect as much as you can with new people, because you never know when that it can be taken away.
What’s something you’d like people to know about being a sommelier as a profession?
Being a sommelier is so much more than just drinking wine. I spend so much time reading and seeking out new resources to improve my services as a sommelier, and it requires a certain level of passion to the subject to understand the nuances that come with wine pairing. As well, I think that learning and dedicating yourself to wine as a profession comes with an understanding of etiquette, which can really help guide certain aspects of life and society.
Anwar Kabir’s view on the wine scene in Kuala Lumpur?
Since the pandemic, I’ve certainly noticed that the wine sector is growing quite a lot. There are lots of new and trendy wine bars, and distributors bringing in more unique wines such as natural and organic wines. I think at this point, we are heading in the right direction, and it can only get better from here.
What practices do you currently implement or hope to implement in the future to work towards social responsibility and sustainability?
LOverall, I like the idea of always working together for good, especially in the food and beverage industry. Where possible, our restaurants want to ensure we are not being wasteful in the kitchen and the bar, as well as working to implement as many sustainable practices in-house as possible. This includes better recycling programs, zero-waste philosophies, and seeking out local, regional or organic producers as much as possible for our food and beverages programs.
What’s in store for you in the upcoming months?
I’m currently working on updating the wine menu at Nero Nero, and have quite a few special bottles coming in over the next couple months. As always, I look forward to carrying out the tasting sessions and ultimately introducing the wine to our customers for them to enjoy with their meals.
Read more interviews such as this one with Anwar Kabir here, and stay up to date with the latest food and beverage happenings in KL here.
Interesting.