Darwin Ng’s job is one that must often attract a degree of envy, and a few questions. How, exactly, does one become a mixologist—and a celebrated one, at that?
For 31-year-old Ng, it was a happy and natural progression after starting out in the hotel industry, studying Hotel Management in Australia.
He worked his way up to Sommelier and Assistant Manager at The Dining Room, Park Hyatt Sydney, but returned to Malaysia during the pandemic. On home ground, he quickly made his mark: first at Chinatown’s Jann, then at Four Seasons’ Bar Trigona, where he became Bar Manager. Along the way, he earned the top award in Malaysia’s Monkey Shoulder Ultimate Bartender Championship (UBC).
“I was fortunate to meet mentors who shaped not only my skills, but my approach to hospitality,” says Ng, of his career. “One principle has guided me from the very beginning: treat people the way you want to be treated.”
There are a couple more philosophies that continue to drive him. “One is Thomas Keller’s belief: ‘Treat it like your own, and someday it will be.’ The other came from a former colleague who once said, ‘The more you know, the more you realise how much there is to learn.’”
When asked what elements make up a great bar, he’s pragmatic: it should be an equal split between atmosphere, comfort, hospitality, and the food and drinks. And he should know. After all, he was working with the Bar Trigona team when it was selected for Asia’s 50 Best Bars list.
“Ultimately, hospitality is as much about human connection as it is about technique,” says Ng. “That balance continues to shape everything I do.”
In 2025, Ng joined Suntory as a Brand Ambassador: a job that sees him exploring a different dimension of the industry, while still remaining up close and personal with the process of exploring, mixing and appreciating drinks.
His drink of choice: a highball-style cocktail. “My go-to would be a Classic Roku Gin Fizz, a simple four-ingredient serve made with Roku Gin, sugar, lime, and soda.”
“It’s bright and refreshing, with a clean balance of sweetness and acidity, while still allowing the distinctive character of Roku Gin to shine through. Rather than masking the spirit, the fizz lifts its citrus and floral notes, highlighting its freshness and refinement.”
So what would be doing if he wasn’t in this line of work? “I would likely be working with watches,” he says.
“There’s a strong parallel between watchmaking and mixology. The craftsmanship, precision, and appreciation for fine detail, particularly with mechanical timepieces. It’s a world where patience and artistry come together, much like creating a well-balanced drink.”
"An intimate bar in Gangnam celebrating Korean spirits and local produce. Warm, welcoming, and full of discovery."
"A space that feels like a living museum, home to rare bottles and some of the finest highballs I’ve ever tasted."
"A masterclass in hospitality and showmanship, where service becomes an experience in itself."
"Stepping inside feels like entering Italy, classic cocktails, soulful food, and unforgettable details like their smoked olives."
"Minimal in design, yet layered in flavour, cocktails that look simple but unfold beautifully with each sip."
Photos of bars courtesy of Cricket Seoul, Apollo Bar, Maybe Sammy, Bar Leone, Enigma Mansion.
Esquire Malaysia
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