Quay Kar Ve, Co-founder & Head Bartender of BISO Penang
In this interview, Quay Kar Ve, co-founder and head bartender of BISO Penang, shares her thoughts on her career and BISO.
What do you do?
I manage daily operations, create new cocktails, guide and train staff in creating drinks, and train them on theoretical topics like customer service, upselling, and product knowledge.
How did you get into the industry?
I studied hospitality and graduated in Leeds, England. While studying, I worked part-time at a four-star hotel. After graduation, I transitioned to full-time and eventually ascended to the Food and Beverage Manager role. F&B has been my passion ever since.
Share a story from behind the scenes.
A dear friend of mine loves coriander and has always wanted me to create a cocktail featuring it. Initially hesitant since coriander can be quite polarising, I eventually crafted a coriander cocktail that he absolutely loves. When I finally added it to the menu, I named it after him – NEOH. It has since become our top seller at BISO.
What’s the best/worst part of your job?
The best part: Being able to train and guide my staff and watch them grow has been the most satisfying part. Guests coming into BISO and praising the space and the products ensure I’m on the right path.
The worst part: There is no worst part. I always look at problems as challenges and overcome them. So, nothing is “‘that bad.”‘
Quay Kar Ve’s favourite food and beverage pairings?
Fresh fig stuffed with goat cheese and wrapped with bacon, slightly baked with a glass of good Merlot!
What’s one of the craziest things you’ve seen behind the scenes?
I’ve seen far too many things in my 12 years as an F&B manager/duty manager in the UK.
Scariest: I had to stop an 18th birthday party at the hotel after a drunk teenager assaulted a guest. In response, one of their friends threatened to decapitate me and post it on Facebook, referencing the ISIS attacks at the time.
Funniest: I assisted one of my staff in delivering champagne to a room. The man who opened the door wore an unbuttoned shirt and a dog collar with a long metal chain. I’ll leave the rest to your imagination!
The perfect day off would be…
Enjoying coffee in a cafe by myself, people-watching, letting my mind wander, enjoying a nice dinner, and watching a good film to end the night!
A day in the life of Quay Kar Ve is…
I wake up, check my phone for messages, update reminders for the day’s job list, put the phone down, enjoy a cup of coffee on the balcony, get ready, and go shopping for work. Hold a short briefing with staff, check preparations, make orders, handle paperwork, respond to upcoming events, research and development, rectify any prep issues, serve and connect with guests, debrief with the staff, and finish the shift.
What does Quay Kar Ve do for fun?
Dine out at nice places, watch Australia Masterchef for inspiration, connect with friends, cook, and bake!
What’s something you’d like guests to know about BISO?
BISO is an innovative cocktail bar that uses fruits and vegetables as main ingredients, extracting flavours through various processes such as distillation, infusion, fermentation, and clarification. In addition to our unique products, we offer a cozy space where guests can unwind and enjoy our superb concoctions for a relaxing night out.
How have you grown in your profession? What have you learned from your start in the industry until now? Any misconceptions?
Always remain humble no matter what you do, and never stop learning. Connecting with different individuals has allowed me to share opinions, challenges, and successes with each other. Along the way, you absorb what benefits you and apply it where necessary.
What do you want people to know about being a bartender as a profession?
Passion! Don’t do it just because it’s a job. Find your passion and pursue it so you can enjoy what you do rather than feeling like you’re completing a chore every day.
What’s your view on the bar scene in Penang?
I have a controversial view of the bar scene in Penang. As a popular tourist destination in Malaysia, Penang warmly welcomes everyone. Tourists appreciate the variety of options throughout the city and thoroughly enjoy our cocktails and hospitality. However, for some locals, the pricing of premium cocktails, ranging from RM48 to RM60, can be a sticking point—they often feel it’s too expensive compared to Kuala Lumpur. Additionally, retaining talent in Penang is challenging, as many individuals seek to advance their careers and expand their knowledge by moving to KL or Singapore for better opportunities.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
Most of our cocktails are crafted with zero waste in mind. For instance, in our Perfectly Spiced cocktail, we slowly press the juice, infuse the pulp into syrup, and then mould the leftover pulp into mini balls, freeze them, coat them in dark chocolate, and use them as garnish. Similarly, for our 0+ cocktail, we juice the beetroot, dehydrate the beetroot crumbs, blend it into a powder, and use it to dust the glass.
What can guests look forward to in the upcoming months?
Please follow us on IG @biso.pg for up-and-coming events.
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