Oliver Leung

Oliver Leung's premium culinary philosophy, deeply rooted in the ethos of "Stay Thirsty, Stay Humble," centers on a continuous, innovative pursuit in cocktail development while profoundly respecting and prioritizing the guest's unique preferences and desired flavor profile. He perceives the cocktail bar as his artistic "gallery," with the jigger as his "paintbrush" and the glass as his "canvas," elevating each beverage to a meticulously crafted masterpiece—balanced, intentional, and layered with narrative. Leung fosters a collaborative environment within his team, encouraging diverse cultural influences and personal inspirations to shape their evolving menu, particularly the elusive secret selections. His creations are often infused with profound personal narratives and cultural heritage, drawing deeply from his Hong Kong upbringing, his wife's Indonesian roots, and classic Chinese desserts. This deeply personal touch, combined with a steadfast commitment to an inclusive guest experience, defines his holistic approach to mixology and hospitality, consistently striving to deliver unique, memorable, and culturally rich liquid journeys. Leung's technical style behind the bar is marked by hyper-focus and exacting precision, employing advanced mixology techniques that transform familiar ingredients into novel experiences. His repertoire includes innovative methods such as fat-washing (e.g., with brown butter for the 115 Boulevardier), clarifying liquids with coconut milk (as seen in the Dadar Gulung), intricate infusions, and the creation of acidified foams and delicate aromatic airs (like the celery air in Southeast Jungle). His approach to flavor and plating emphasizes a multi-sensory experience, where taste, smell, and visual presentation are meticulously harmonized to evoke specific stories, memories, and cultures. Signature cocktails are rich in storytelling: the 'Heart of Normandy' offers a French-inspired blend with fresh pear juice, Calvados, and an acidified apple-icewine foam; the 'Southeast Jungle' features lemongrass and a celery air inspired by Indonesian heritage; 'Red Luna' is a peanut-butter-washed libation paying tribute to Chinese tang yuan. The 'Dadar Gulung' is a clarified, rum-based liquid twin of its namesake Indonesian coconut-pandan pancake, served with a pandan brush on the glass, while 'The Old Man' is a milk punch infused with Hong Kong milk tea flavors and whisky, served alongside mini tea custard pastries. The '115 Boulevardier' showcases a banana-infused brown butter fat-wash and is crowned with a show-stopping chocolate ganache banana.