Chang Yew Boon (Evan), Bartender, Penang Marriott Hotel
In this interview, Chang Yew Boon (Evan), Bartender at Penang Marriott Hotel, shares what he has learned in the hospitality industry.
What do you do?
I create unique drinks that delight and surprise people, bringing happiness with every sip.
How did you get into the industry?
My interest in mixology began during a one-year internship at the Shangri-La Hotel in Taipei as part of my diploma program. Initially, I expected to work as an ordinary waiter in the Lobby Lounge for the duration of my internship. However, my manager, Amanda, had different plans. She wanted me to learn new skills and gain diverse experiences. To help me grow, she asked my supervisor, Shane, to mentor me in bartending. Shane taught me everything from the basics to crafting the perfect cocktail. As I started to delight guests with my creations, I felt a deep sense of satisfaction that gradually turned into a passion. This passion now drives my continuous exploration and love for mixology.
Share a story from behind the scenes.
There was one memorable incident. I almost set the hotel on fire while cooking with Guinness stout and forgot about it. By the time I remembered, the pot had burned, and the pantry was filled with smoke. It felt like I had walked into a cloud!
What food memory from your childhood or travels stands out?
Ginger Duck Stew in Taipei really surprised me and left a lasting impression.
What’s the best/ worst part of your job?
The best part of my job is having a wonderful team of colleagues who are also friends. I can share my happiness and problems with them, and I feel incredibly lucky to have such supportive people around me.
What’s one of your favourite food and beverage pairings?
Mala Spicy Pot with Chinese Milk Tea.
What’s one of the most outrageous things you’ve seen behind the scenes?
One of the most outrageous things I’ve seen was when a guest ordered a Mojito without ice. I was completely stunned because a classic Mojito isn’t the same without ice. In the end, I had to serve it warm, using just lime, rum, sugar, mint, and soda.
The perfect day off would be …
Every single day off.
A good day in the life of a Chang Yew Boon is …
A day in the life of a bartender is when your bar is filled with friends, everyone drinking and chatting enthusiastically.
What does Chang Yew Boon do for fun?
Eat, travel, gaming.
What would you like guests to know about Penang Marriott Hotel?
We always listen to guest’s stories, whether they’re happy or sad, and use them as inspiration to create unique cocktails.
How have you grown in your profession? What have you learned from your start in the industry until now? Any misconceptions?
I’ve experienced growth in my profession, learning valuable lessons on interpersonal communication and crafting drinks inspired by my life experiences.
What do you want people to know about being a bartender as a profession?
I want people to understand that being a bartender is an incredibly enjoyable and creative job that requires thinking outside the box. Like chefs who impress with their incredible food combinations and decorations, bartenders bring surprises to people through their innovative drinks.
What’s your view on the bar scene in Penang?
It’s on the rise, with more people becoming familiar with its workings and offerings. It’s bringing a lot of fun and memorable experiences to the community.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
I endeavour to utilize parts of fruits and foods typically discarded, such as skins and seeds, in cocktails through infusion or cooking methods. Additionally, I aim to repurpose items with short shelf lives in innovative ways to extend their longevity and minimize waste.
Read more interviews like this one with Chang Yew Boon about careers in the hospitality industry here, and stay updated with the latest gourmet and travel recommendations here.