Bar Manager, Gokan Hong Kong
Q: What are your responsibilities?
As bar manager at Gokan, my day usually starts with overseeing preparations. The first thing I do is check in with my four captains or the head bartender to discuss upcoming activities or events. Depending on the schedule and my role behind the bar, I may also be involved in service preparation or working in our lab. My main responsibility is ensuring consistency across our products. I oversee all preparations and make sure our operations are running smoothly, together with my captains. I also make an effort to meet new guests whenever possible and, most importantly, to make sure they leave happy.
Q: What makes up a typical day for you?
I usually wake up either in the morning or early afternoon, depending on my shift. The first thing I do is check messages from the bar team and any operational updates from management. I then head to work, review the day’s operations, and work my shift. On my days off, I like to spend time with friends from Taiwan, Hong Kong, and the bar community. We catch up, go out for hotpot, or sometimes just stay in and relax at home.
Q: What would you say is your best attribute?
I think my strongest quality is my attention to detail. When it comes to designing and understanding cocktails, I’m very focused and detail-oriented. I’m generally quite easy-going, unless it’s a serious matter. I’d say I’m a bit of a nerd when it comes to cocktails, and that’s probably my best trait.
Q: Are you more of a team player or a team leader?
That’s a good question. I try to be both. In my earlier roles, I was more of a team player. After joining Gokan, I was given the opportunity to become a bar manager, which pushed me into a leadership role. At the beginning, I made mistakes, no point pretending otherwise, and upper management received feedback from my team. Now, I aim to balance both roles. Officially, I’m the team leader, but I try to interact with the team as a fellow team player as well.
Q: Who has been the most influential figure in your career so far?
The first would be my original mentor in Taiwan, an American bartender named Jason. He is incredibly knowledgeable and smart, and I learned a great deal from him. After moving to Hong Kong, my current boss, Shingo Gokan, has had a huge influence on me, particularly in terms of branding, aesthetics, and what it truly means to run and manage a bar. He taught me about building a team and designing not just cocktails, but an overall experience. Another important influence was my previous boss, Agung. He taught me a lot about flavours and cocktail techniques, but also something equally important: to take your job seriously, but not take yourself too seriously.
Q: What is one really special thing about your bar?
Gokan is often talked about because of its concept. What makes it special is that when you walk through the door, you enter a completely different space. Alongside one of the strongest food programmes in the city, we offer more than just cocktails and food. Sitting at the bar, talking directly with the bartenders and servers, and having that level of interaction is a big part of the experience.
Q: How do you unwind?
Lately, I’ve become very interested in tea. I visit tea houses quite often. As a bartender, I’ve grown curious about discovering different types of tea. I’m not really a coffee person, and I used to drink a lot of alcohol, so tea has become my way to slow down. Being in a traditional tea house, with just the space, the tea, and the quiet, is incredibly relaxing for me.
Q: Dead or alive, who would you like to take out to dinner?
I would go back in time and choose my great-grandfather. On my mother’s side, the family history is quite clear, but on my father’s side, there’s much less information. They came from a military background, and I’ve always wondered what their lives were like. I think it would be fascinating to sit down with him and hear his story.
Gokan Hong Kong
30 Ice House St,
Central Hong Kong
T: (+852) 55000399
W: gokan.hk
IG: @gokan.hk
