Nick Choo

Nick Choo's culinary philosophy, though primarily expressed through the lens of mixology at Reka:Bar, is deeply rooted in a holistic vision of sensory exploration and exceptional guest experience. He encapsulates the inspiration for Reka:Bar in the word 'journey', aiming to take guests on an "adventure of the senses". This spirit is further embodied in the name "Reka" itself, a Malay word for "create" and an abbreviation of the Greek "Eureka", signifying both the creative process and the joy of discovery. At its core, Choo's ethos blends scientific precision with artistic expression. While his establishment employs advanced laboratory equipment like rotary evaporators and ultrasonic homogenisers, he insists that this technology serves a singular purpose: to create delicious drinks and great food, ensuring an amazing overall experience for the guest. This commitment extends to sustainability, exemplified by the "Domino Effect" menu which cleverly reuses various parts of ingredients across different cocktails to minimize waste and promote responsibility. Choo is also a strong advocate for local ingredients, actively collaborating with Malaysian artisanal producers to highlight the bounty of the nation's produce and the people behind it. Despite a high-concept approach, a key tenet of his hospitality philosophy is an unpretentious warmth, meeting guests "where they are at"—whether engaging in a deep dive into mixology or simply serving a classic gin and tonic. Fundamentally, Choo views his establishment as a place to "salve the soul," likening the role of food and beverage establishments to hospitals, providing comfort, joy, and lasting memories. Nick Choo's technical style is characterized by "scientific wizardry" and an unwavering commitment to flavour and balance. He utilizes an array of laboratory equipment, including rotary evaporators for low-temperature distillation, ultrasonic homogenisers for novel textures, centrifuges, fermentation vessels, and sous vide baths. These cutting-edge tools, such as distillation and hydrosols, are employed to achieve precise extractions and innovative ingredient transformations, while always acknowledging that the final blend of a drink or dish is ultimately an art form. His menu development involves extensive "many tastings, tweaks and alterations before final recipe approval", sometimes even haunting his dreams for weeks. His approach to flavor and plating emphasizes thoughtful garnishes that either "accentuate an intended flavour", "provide a flavour contrast", or "complete a theme". Choo is keenly focused on exploring "texture and aroma as the next frontiers" in experimental mixology, demonstrating a forward-thinking perspective on sensory perception. Signature creations include: * **The Dusun**: Described as "a walk through a Malaysian orchard", this cocktail features lacto-fermented durian (for 60 days to tame its intensity), combined with house-made chilli tequila distillate and tuak, clarified through soy-jackfruit milk, and finished with a tomato foam for texture and umami. * **Liquid Ambra**: Part of "The Domino Effect" menu, this cocktail cleverly shares ingredients with The Dusun, showcasing the bar's commitment to sustainability. * **Watermelon Sugar High**: Made with Roku Gin, Tarragon, Ripe Cucumber (lacto-fermented for 12 days), Watermelon Shrub, and Shining Sake, served with a vegan sashimi garnish. * **I sho-yu**: A unique blend of Bombay Sapphire, Apricot, Magic Mushroom Essence, Jasmine Quinine, Ethiopian Float, and a hexagonal Pineapple Coral garnish. * **Forbidden Nib-ble**: Combines Dewar’s 12YO, Port Charlotte 10YO, Melaka Cacao Nibs, 8-Day Apple, Aromatic Bitters, and Masala Powder. * **Primary Colours menu**: A collection inspired by the Malaysian flag, including: * **Coast To Coast**: Featuring Beetroot Distillate, Diplomatico Planas, Kombu, Rectified Maraschino, and Pomelo Juice. * **Drink Your Toast**: A rich concoction of Brown Butter Bols Genever, Toasted White Bread, Pandan, Loca, Goat’s Milk, and Cascara.

Mentored by Nathan Myhrvold, Simone Caporale, Marc Alvarez, Mike Capoferri, Lorenzo Antinori.