The cocktail world is buzzing, and all eyes are on Tokyo. This October, Southeast Asia’s brightest bartenders converge for the inaugural Monkey Shoulder Ultimate Bartender Championship (UBC) Regional Finals, a high-energy celebration of skill, creativity, and the pure craft of hospitality. Forget smoke and spectacle; this is about precision, rhythm, and heart: the “skills that pay the bills.”

From over 8,000 competitors across 21 countries, three regional champions stand out for their grit, grace, and unmistakable style behind the bar. Before they step onto the Tokyo stage, we caught up with them to talk about their journeys, inspirations, and what it means to represent their countries at one of the most anticipated competitions in bartending. Read on to hear from Singapore representative Wong Wee Siong, (Head Bartender at The Lobby Bar, The Singapore EDITION), Malaysian representative Ivon Soon (Enso Izakaya & Bar, Kuala Lumpur,) and finally, Monkey Shoulder Brand Ambassador for Thailand, Phaothong Dykins (Tao), from WYWS Cocktail Bar in Bangkok.

Wong Wee Siong (Singapore)

What’s The Plan Please: From your perspective as a brand ambassador, how does it feel to represent your country at the first-ever Monkey Shoulder UBC Regional Final in Tokyo?

WEE SIONG: I feel an incredible sense of pride and gratitude. Representing Singapore on
such a big stage is an honour that goes beyond just me, it’s about carrying the spirit,
creativity, and hard work of the entire bartending community here. To be part of the very first
Regional Final in Tokyo is historic, and I’m excited to share not only my skills, but also the
personality and culture that make Singapore’s bar scene so unique.

What’s The Plan Please: What do you hope people watching the competition will take away about bartenders from your country and bartending culture?

WEE SIONG: I hope they see that Singapore bartenders embody passion, discipline, and creativity. We bring world-class standards to the table, but we do it with warmth and hospitality at the core. Our cocktail culture is unique because it blends precision and professionalism with a playful spirit. That mix of structure and creativity makes our scene special, and I want that to come through on stage in Tokyo.

What’s The Plan Please: What was the most challenging part or highlight of your national competition, and how did you overcome it?

WEE SIONG: The toughest part was definitely staying calm under pressure. When you’re surrounded by so many talented bartenders, it’s easy to get caught up in nerves or start second-guessing yourself. I reminded myself to focus on the fundamentals, trust my preparation, and most importantly, enjoy the moment. Once I allowed myself to have fun, the stress lifted, and I could really express myself. That shift turned the experience into something not just challenging, but meaningful.

What’s The Plan Please: Monkey Shoulder focuses on “skills that pay the bills.” Which skill do you think is your strongest going into Tokyo?

WEE SIONG: For me, it’s all about strong fundamentals. I believe that understanding balance, flavour, and guest connection forms the backbone of great bartending. When your basics are solid, you can adapt to any situation , whether it’s a tricky ingredient, an unexpected twist in the competition, or just reading the energy of your audience. Fundamentals give you the flexibility to shine under pressure while still delivering an outstanding experience.

What’s The Plan Please: How are you preparing—mentally and technically—for the Regional Final? What is something about the demands of bartending that regular people don’t realise?

WEE SIONG: I’m focusing on polishing the basics, keeping my techniques sharp, and maintaining a positive mindset. For me, mental preparation is just as important as technical skills, because if your head isn’t in the right space, it shows. What many people don’t realise is that bartending goes way beyond just mixing drinks. You’re multitasking constantly; balancing speed, precision, creativity, and hospitality, often all within a few minutes. On top of that, you’re managing your emotions and energy to make sure every guest feels taken care of. It’s both an art and a test of endurance.

What’s The Plan Please: Beyond the competition, how has the UBC experience shaped you as a professional and as part of the wider bartending community, and how do you hope it affects your life or reputation?

WEE SIONG: UBC has been a huge growth experience for me. On a technical level, it pushed me to refine my skills and think more creatively. On a personal level, it taught me about resilience, humility, and the importance of community. I’ve made new friends, learned from other perspectives, and gained a deeper appreciation for the craft. In terms of the future, I hope this journey allows me to inspire younger bartenders; to show them that consistency, passion, and openness can take you far. More than building a reputation, I want to contribute to the community and help raise the standards of our profession.

What’s The Plan Please: Competing against over 60 bartenders must have been intense. What moment in the competition stood out most to you?

WEE SIONG: The highlight for me was realising how supportive the community is. Even though it was a competition, everyone was cheering each other on and sharing encouragement. That sense of camaraderie really stood out. It reminded me that at the heart of bartending, we’re not just competitors , we’re colleagues celebrating a craft we all love. That positive energy helped me stay grounded and motivated throughout.

What’s The Plan Please: Singapore’s cocktail scene is world-renowned. How do you think our scene compares to that of others, and what makes it different from other regional bartending scenes?

WEE SIONG: Singapore’s cocktail scene is like a melting pot. We take global influences and techniques and combine them with our local flavours and culture. What sets us apart is our openness — we’re always experimenting, always curious, and we do it with a strong foundation of hospitality. Compared to other regional scenes, I think Singapore strikes a rare balance between creativity and consistency. Every drink tells a story, but it’s also approachable and reliable. That ability to push boundaries while still being guest-focused makes our scene unique and be world-renowned.

What’s The Plan Please: Outside of competitions, what’s one drink you love making that shows your personality as a bartender?

WEE SIONG: Definitely the Espresso Martini. It’s a drink that reflects a lot of who I am — clean, confident, with just the right balance of edge and elegance. I love the ritual of pulling a fresh shot of espresso, shaking it hard to create that silky crema, and serving something that feels both sophisticated and energising.

Ivon Soon (Malaysia)

What’s The Plan Please: How does it feel to represent your country at the first-ever Monkey Shoulder UBC Regional Final in Tokyo?

IVON: I feel incredibly proud and lucky, but also nervous and excited at the same time! It’s a huge honour to represent Malaysia, especially at the very first-ever UBC Regional Final. What makes it extra special is the opportunity to stand alongside champions from across Asia, to see what they’re capable of, and to learn from them. To be part of this historic moment feels like both a privilege and a responsibility, and I want to make Malaysia proud on that stage.

What’s The Plan Please: What was the most challenging part or highlight of your national competition, and how did you overcome it?

IVON: The most challenging part was definitely the nosing round. It’s not just about identifying flavours, but the challenge tests your knowledge, your understanding of ingredients, and your ability to perform under pressure. At that moment, it’s easy to second-guess yourself. What helped me was grounding myself in practice and trusting my senses. The challenge pushed me to stay calm, sharpen my instincts, and believe in the work I had already put in.

What’s The Plan Please: Monkey Shoulder focuses on “skills that pay the bills.” Which skill do you think is your strongest going into Tokyo?

IVON: I would say my strongest skill is the “perfect serve.” Having worked in a high-volume bar, I developed speed, accuracy, and efficiency as second nature. It taught me how to deliver consistency under pressure while still paying attention to detail. That discipline in service has shaped me as a bartender, and I believe it will be one of my strongest assets going into Tokyo.

What’s The Plan Please: How are you preparing—mentally and technically—for the Regional Final? What is something about the demands of bartending that regular people don’t realise?

IVON: Mentally, I’m focusing on consistency and staying calm under pressure. I’ve been reviewing my performances from Malaysia, reflecting on where I can improve, and training myself to maintain composure on stage. Technically, my preparation is about speed, consistency, and being able to perform confidently when all eyes are on me. Something the public often doesn’t realise is just how mentally demanding bartending really is. We’re not just making drinks, but we’re also multitasking constantly — managing time, remembering orders, reading guests, creating a story, and delivering hospitality all at once. It’s about managing both technique and emotion under pressure, and that’s what makes bartending such a complex craft.

What’s The Plan Please: What do you hope people watching the competition will take away about bartenders from your country and bartending culture?

IVON: As a young bartender from Malaysia, I want people to see that we take our craft seriously. We have strong foundations, a deep sense of hospitality, and a community that supports one another. It’s not about copying trends, but rather contributing to global cocktail culture with our own unique voice. Every drink we make tells a story, rooted in culture and creativity. I hope the audience sees that we’re not just mixing drinks, we’re creating memorable experiences for every guest.

What’s The Plan Please: Beyond the competition, how has the UBC experience shaped you as a professional and as part of the wider bartending community, and how do you hope it affects your life or reputation?

IVON: UBC has been so much more than just a competition for me. It’s been a transformative journey for me, that’s shaped both my craft and my character. This was my fourth time competing before finally winning the championship, and each attempt pushed me to elevate myself. Preparing for a global stage forced me to sharpen not only my speed and consistency, but also my knowledge of history, distilleries, general spirits knowledge, and so much more. It broadened my horizons, connected me with the community, and gave me a deeper appreciation for what it means to grow in this industry. I hope it shows others that resilience and persistence pay off, and that this journey inspires respect and motivation within the community.

What’s The Plan Please: You’ve competed in UBC four times. How has your bartending style changed since your first attempt?

IVON: My core style hasn’t changed drastically. I’ve always believed in balancing the precision of Japanese bartending with the warm hospitality of the American style. But what has truly evolved is my mindset. In the beginning, I approached competitions with a more rigid mindset, feeling the weight of pressure. Over time, I learned to see setbacks as lessons in disguise. Each round, each “failure,” taught me something valuable, and I came back stronger, more flexible, and more refined. That’s the biggest transformation: resilience, humility, and the drive to keep improving.

What’s The Plan Please: This victory came after years of persistence. What did that journey teach you about resilience?

IVON: It taught me that resilience isn’t about avoiding failure, but changing your relationship with it. Every disappointment became data. Every mistake was a lesson. Instead of letting it define me, I learned to detach my ego from the result and focus on the process of improvement. This mindset has made me a stronger, more grounded bartender, and it’s taught me that real growth comes from persistence and self-reflection.

What’s The Plan Please: As Malaysia’s champion, how do you hope to inspire more women to step into competitive bartending?

IVON: For me, it’s not just about inspiring women, it’s about inspiring everyone. Competitions are not barriers, they’re platforms for personal growth. Winning is great, but the real reward is what you learn along the way. To all bartenders, my advice would be to not be afraid of disappointment. Take it as part of the journey. Calm down, reflect, and come back stronger. Competitions give you a chance to showcase your talent, learn from others, and step into the spotlight with confidence. Be humble, be brave, and embrace the empowerment that comes with challenging yourself. That’s how we grow as individuals and as a community.

Tao (Monkey Shoulder Brand Ambassador for Thailand)

What’s The Plan Please: From your perspective as a brand ambassador, how does it feel to see Thailand represented at the first-ever Monkey Shoulder UBC Regional Final in Tokyo?

TAO: First of all, it’s incredibly exciting! Having Thailand represented at the very first UBC Regional Final in Tokyo feels like a milestone not just for Monkey Shoulder, but for the Thai bar community. It shows how far we’ve come in building strong connections across Asia, and it highlights the creativity and talent we have here in Thailand. To see our bartenders on an international stage gives me a lot of pride, because it proves that Thailand isn’t just keeping up, we’re helping set the tone for what bartending in Asia can be.

What’s The Plan Please: Having competed and judged before, what do you see as the most challenging part of UBC for bartenders, and what makes the competition stand out from others?

TAO: For me, the most challenging part has always been the quiz. It may sound simple, but it’s actually tough because bartenders often focus on what they use every day and sometimes overlook the wider knowledge base. The quiz really pushes you to be well-rounded—it’s not just about mixing drinks, it’s about truly knowing your craft inside and out. What makes UBC stand out from other competitions is the fact that it’s 100% bartending skill-based. It’s not just about flair or speed; it’s about hospitality, knowledge, creativity, and how you play with whisky in unique and fun ways. UBC brings all those elements together in a way that reflects the true spirit of bartending.

What’s The Plan Please: Monkey Shoulder focuses on “skills that pay the bills.” From your view, which skill do you think defines a great competitor at the Regional Final?

TAO: I honestly believe all bartending skills are essential. There’s no single “magic” skill. A great competitor has to be strong in multiple areas: creativity in cocktails, precision in technique, strong knowledge, and, most importantly, hospitality. You can have all the technical ability in the world, but if you can’t connect with your guest or your audience, you’ll never stand out. For me, that balance defines a great competitor.

What’s The Plan Please: How do you advise competitors to prepare mentally and technically for a stage like Tokyo? And what’s one thing you think the public often doesn’t realise about the demands of bartending?

TAO: My advice is simple: practice, practice, and practice again. Competitors need to prepare not only their recipes and routines but also their hospitality. You want to make sure that every movement, every smile, every word feels natural and genuine. What many people don’t realise is that bartending is not easy at all. It’s a craft that requires deep knowledge, long hours of practice, and the ability to multitask under pressure while still making people feel at home. Being a great bartender is about much more than pouring drinks—it’s about creating experiences, and that takes real skill.

What’s The Plan Please: Looking at Thailand’s bar scene, what do you hope people watching the Regional Final will take away about Thai bartenders and their cocktail culture?

TAO: I hope they see that Thai bartenders bring a unique energy and perspective to the table. In Thailand, our bartenders mix technical skill with incredible creativity and warmth. It doesn’t matter if you’re young or old – what matters is your passion and your dedication to improving your craft. I want people to understand that Thai bartenders are versatile, innovative, and constantly pushing the boundaries of cocktail culture, while still staying true to the values of hospitality.

What’s The Plan Please: Beyond the competition, how do you think UBC contributes to the professional growth of bartenders and strengthens the wider community across Southeast Asia?

TAO: UBC is not just a competition, it’s a platform that connects bartenders from different countries and cultures. It creates opportunities for learning, sharing, and building friendships across borders. When bartenders come together in this way, the entire community grows stronger. For Southeast Asia in particular, UBC helps shine a spotlight on our region’s incredible talent. It encourages bartenders to keep learning and evolving, and it gives them the confidence to see themselves as part of a much larger global movement.

What’s The Plan Please: Thailand’s cocktail culture has exploded in recent years – what do you think has driven that growth?

TAO: Consumers are the biggest driver. People in Thailand have become much more curious and adventurous about what they drink. They’re looking for new experiences, new flavours, and new stories behind the cocktails. That curiosity has pushed bartenders to raise their game, experiment more, and introduce creative concepts that keep things fresh and exciting. It’s a cycle where demand inspires innovation, and innovation fuels even more demand.

What’s The Plan Please: As a brand ambassador, you see both the industry side and the competition side. How does that perspective influence your role in UBC?

TAO: As a brand ambassador, I want UBC to be more than just a competition. I see it as a celebration of community. My role is to make sure UBC feels like a space where people from both inside and outside the industry can connect, learn, and be inspired. Whether you’re a competitor, a guest, or just someone experiencing the event for the first time, I want you to walk away with great memories and a deeper appreciation for bartending. That’s how UBC grows beyond the stage, it becomes a true community experience.

What’s The Plan Please: What advice would you give to young Thai bartenders dreaming of following in these footsteps?

TAO: Never forget your roots, and never stop learning. Every great bartender has a foundation, and that comes from understanding the basics and respecting the traditions. At the same time, always stay curious, keep experimenting, and be open to new ideas. Success in bartending isn’t about age or shortcuts. It’s about passion, hard work, and the willingness to grow.

Stay tuned for part 2 of our interview coverage, where we speak to Indonesia’s Yesaya Rotinsulu, Head Bartender at 8Souls Jazz Club, Jakarta and The Philippines’ David Abalayan, Bar Manager at No Entry Cocktail Club, Manila.

The first ever Monkey Shoulder Ultimate Bartender Championship Regional Finals will take place in Tokyo from 10-12th October alongside with the DMC World DJ Championships. More information available here