• 作者:
• 來源: 展翅調酒學校
• 日期: 2014-11-08
• 瀏覽次數: 4034 次

調酒師鄭卓恒/ Bartender Marcus Cheng

元坊聯合創辦人楊喬元表示他的第二家店將為上海的酒吧業添加一道有趣風景。Co-founder of Yuan, Vance Yeang says his second concept is a fun, friendly addition to Shanghai’s bar landscape.

為什么做提基酒吧?就是因為上海還沒有。此外,朗姆酒在中國是一個尚未受到足夠重視的酒種。當然已經有酒吧在著手推廣朗姆,比如主打加勒比主題的Rhumerie Bounty,現在又有具有東南亞殖民地風格的Starling。這兩家都有不少朗姆酒收藏,不過都不是以提基風格為特色的酒吧。而我們這里是主推提基文化的酒吧。我們的靈感源于南太平洋島嶼——我們研究了許多照片后確定了內裝風格和色系,以及采用舊木門制成的桌子。Tiki China共有上下兩層,樓下是餐廳,大約200平米,由主廚David Leong負責, 樓上是酒吧,由何浩云負責。餐廳和酒吧相結合的益處是顯而易見的:不僅可以帶來更多客人,也可以通過更大的采購量控制成本。

Why a tiki bar? Simply because there isn’t one in Shanghai. Plus, rum is an underdeveloped category in China. Other bars have got behind it, too, of course: Rhumerie Bounty has its Caribbean theme; Starling, now, has a colonial, Southeast Asian bearing – both have good rum collections, but neither are specifically tiki bars. Unlike here, we wanted the bar to be fully devoted to tiki culture. We take inspiration from the South Pacific islands – we developed our own colour palette, interior design and reclaimed furniture from old photographs of Polynesia. Tiki China has two levels and is a combined effort of two operators: downstairs is the restaurant, around 200sqm, run by chef David Leong, and upstairs the bar, where Jackie Ho runs the bar. There are obvious benefits of the bar-kitchen tie-up: the idea is that they feed each other traffic, but it also means we have bigger combined purchasing power which can help keep costs down.

暮光之夜/ Twilight

我們這里收集了許多提基杯。我們甚至可以向客人說,“如果你們有我們沒有的提基杯,我們十分樂意見識一下。”如果我們沒有這款杯子,他們可以捐贈給我們,作為回報,他們可以整晚免費暢飲。目前,酒單上有七款提基雞尾酒,重點在于全部采用100%新鮮水果:梨子、蘋果、鳳梨等——新鮮水果的價格 自然會有季節性波動,但是都在我的承受范圍內,所以售價不會變動。我們的定價適中,果汁30-40元一杯,而雞尾酒 則是40元起步,不超過70元。出于配餐目的,我們還提供一張有300款葡萄酒的長酒單,200-400一瓶的這個區間我們有50多款。我不想在價格上讓顧客承受太多壓力,因為我想創造一個輕松隨意的氛圍——這是一個可以讓人放松的地方,因此價格水平應該與其一致。這里你可以大聲講話,音樂也是大聲的,你穿短褲人字拖我們也歡迎。有的人喜歡安靜的場所,有的人喜歡熱鬧的氛圍。最終,我們為上海的酒吧行業帶來了更寬廣的選擇。在酒飲風格、氣氛和酒種方面我們定義了自己的特色。又有誰比何浩云更適合呢?做提基需要大氣、友善的個性。這很重要。不論如何,酒吧不大,所以更適合針對特定客戶群體來做。幸運的是上海有巨大的人口,所以哪怕只有0.01%對我們感興趣我們也會做得很好。

We’ve collected quite a line-up of tiki mugs. We say to our guests, ‘If you think you have one that we don’t, bring it in and show us.’ If we don’t have it, they can donate it to our collection and in return they get their cockails on the house for one night. So far, the menu is made up of seven signature tiki drinks. The emphasis is on 100 per cent fresh fruit: pear, apple, pineapple – obviously, there are seasonal fluctuations in fruit costs but, so far, it’s in a manageable cost bracket so, for now, it doesn’t mean increasing prices. Right now, we’re aiming for the mid-tier, juices are ¥30-40, cocktails around ¥70. As well as cocktails, though, is a quite extensive wine list to work with the food offering: around 300 bottles, with close to 50 bottles priced between ¥200-400. I’m not trying to add too much pressure on customers price-wise. I wanted a casual, chilled vibe – a place to relax, and the price-point should reflect that; here, you can talk loud, the music is loud, you’re welcome in shorts and flip-flops, whatever. Some people will like that, some people won’t. Ultimately, though, we’re just widening the offering in Shanghai. In terms of drinks, atmosphere, category, we’re developing a character of our own. And who better to do that than Jackie Ho? If you’re doing tiki, you need a big personality. That’s very important. Either way, the small size of the bar means we can play to a niche customer base. Thankfully, Shanghai has a huge population, so even if only 0.01 per cent gets what we’re doing, we’re fine.