coming to Singapore, I was working as a bartender in Taipei. Although it was just half a year, the experiences I had there left a huge impact on me. The interest and hunger for more knowledge grew in me. Having been trained in fundamental skills of the mixology arts, I am confident that I would be an asset to any bar crew. I am fascinated by how nature, culture, and tradition influence drinks which has led to my deep appreciation of produce. I would describe myself as a well-presented, hardworking individual who thrives at