Keppel Albert, Mixologist Cove 55, Sarawak

Keppel Albert

In this interview, Keppel Albert, head mixologist and bar manager at Cove 55, shares some bar do’s and don’ts as well as some trade secrets.

What do you do?

I run the bars at Cove55. I make premium drinks menus and develop new cocktail recipes for Kechala and Sea Deck.

How did you get into the industry?

When I was 14 years old, I started working in the kitchen as a kitchen helper after school at a Chinese restaurant run by a friend of my dad’s. I wasn’t allowed to pour alcohol until I was 16. After high school, I went on to study management while doing part-time bar-backing around the city. Making something extraordinary out of something seemingly ordinary and “boring” has always been my passion, and I don’t want to work in an office. And now I cannot imagine myself not doing F&B.

Mind sharing some bar etiquette Do’s and Don’ts?

I have a few good ones. Don’t assume that I know how to make everything you came across on Pinterest. Dragon’s Heart? What dragon should I kill to make you the drink? And stop making assumptions about my career, ambition, and drive for life because I am a bartender. And tip well, everyone. We are making you happy here. A big tip goes a long way.

What inspires you to make your signature craft drinks?

Everything! My inspiration comes from all sorts of things. My childhood after school drink, the place I had my kolo mee last Monday, the things I see on my way running errands, rare local ingredients (seasonal or just some wild berries that we use to munch on the way back home from Sunday school) and all the people I meet. I love to do “mad lab” every now and then to see what pairings work the best. I even sketch what the final product will look like.

What’s the best/ worst part of your job?

The best thing about my job is that I meet new people and do what I love best; mixing and making waves! The worst? Long working hours and keeping up with the pace between my work and personal life are big challenges.

What’s your favourite food and beverage pairing?

I love everything about breakfast. Plain black coffee and ciabatta with homemade compound butter are numero uno.

The perfect day off would be…

A trip to a library in the evening before going bar-hopping.

What does Keppel Albert do for fun?

I make desserts. That’s fun, and there’s no angry way to say ice cream.

What advice would you give to up-and-coming bartenders or anyone who would like to take it as a profession?

Take every opportunity to work with and learn from great people, such as fellow bartenders/ chefs. Remain humble. Give back. Stay balanced. Like a well-crafted cocktail, a bartender must have balance in their life. Every bar, every industry person, and every guest you meet is an inspiration. Learn something new from each experience. Never stop learning. Never stop growing.

Keppel Albert’s view on the mixology scene in Kuching?

It’s growing. Kuching is not so new to the drinking scene, but cocktails are still viewed as “too fancy”, but they are making their way into it. I want to believe that the Kuching cocktail movement is going to follow the path of foodie culture and what happened with wine years ago. With my fellow mixologists and bartenders joining hands to make an impact through our very own Kuching Bartenders Association, I do hope we will make some change in people’s perspectives of what we do and what we can bring.

What’s in store for you in the upcoming months?

I am still compiling some cocktails, bitters and dessert recipes and sketches as I really want to publish them as a book. Currently, I’m doing some recipes with essential oils and wild plants like senduduk, buah letup and pedada.

Read more interviews such as this one with Keppel Albert here, and stay up to date with the latest food and beverage happenings in KL here.