Supernova Asia Final 2025: China & Hong Kong Champions

When was the first time you called yourself a bartender?

Sara: It was around 2020, when I first started working behind the bar.

Nick: The first time was when I felt confident enough to serve drinks and take charge of the bar. It wasn’t just about knowing the recipes, but about creating an experience for the customers and feeling like I belonged in that role. I think it was in 2022, maybe.

Cynthia: Two years ago, I was applying for tax.

A moment that changed your career trajectory?

Sara: Even before becoming a bartender, I was clear about the kind of bartender I wanted to be. I have never deviated from my goal.

Nick: It's hard to say, maybe a Gin Fizz in 2018?

Cynthia: The moment I had my own creation on the menu of a 50 Best bar.

What are the big trends in your local scene right now?

Sara: Across East Asia, tea elements have become a significant trend, with many bars incorporating Chinese, Japanese, and Indian teas into their cocktails.

Nick: In my stores in Xi’an and Changsha, the current trend is moving towards simpler drinks, but with a big focus on delivering bold, complex flavours. Customers are appreciating drinks that aren’t too complicated but still have layers of taste.

Cynthia: Umami flavours, especially the shiitake mushrooms.

Tell us about your Super Nova creation, for this year’s Atlas theme

Sara: Atlas represents strength, responsibility, and the spirit of exploration. I will draw from my personal growth experiences and my exploration of local ingredients to embody this theme in my creation.

Nick: The Atlas can be like every step of our life journey, no matter where we are always with our life. Play with what you have, carefully but boldly at the same time, to unleash the unknown possibilities of life or change the game.

Cynthia: A supernova is a luminous explosion of a star. But it also requires trials and tribulations, it’s a process of learning. To learn from the past and to find exceptions to traditional wisdom, to find new approaches. I’ve compiled both traditional methods and modern techniques for my creation, Further & Beyond.

And a bartender you really admire?

Sara: I greatly admire Danny Wang.

Nick: Allen Fang, he’s brilliant and always gives us something new. Ethan Liu always leads the Chinese industry forward and will help many new people.

Cynthia: Antonio Lai, my boss. As the pioneer of molecular mixology in Hong Kong, it’s my honour to have him guide me through the journey.

A local ingredient you love to use

Sara: I love using locally sourced organic tomatoes and Sichuan peppercorns.

Nick: I think my favourite ingredient is rice.

Cynthia: Salted lime.

What bold flavours and techniques excite you most right now?

Sara: I’m really excited about bold flavours like tomato and green pepper.

Nick: I think it's pairing with unexpected ingredients, like reading about oysters with kiwi flavours in a book. I often use distillation or enfleurage.

Cynthia: Umami flavours, especially the shiitake mushrooms.

Which bar in your home country would you love to visit?

Sara: I’ve always wanted to visit YAN+ Cafe & Bar.

Nick: Paal and Gallows Humour. I love their drinks.

Cynthia: Coa, I love their pepper smash

Your favourite drink to make, and why?

Sara: My favourite drink to make is the Bloody Mary because I simply love this cocktail.

Nick: I would say the Long Island Iced Tea, because it was a drink that didn't taste good to me until someone came up with a drink that looked exactly like lemon tea.

Cynthia: Trinidad Sour, it’s a costly cocktail yet the bitterness of angostura bitter and the fruity flavour from almonds as well as the spice from the rye whisky creates an irresistible harmony.