Behind Bars in Seoul: Conference at Four Seasons and Bar Scene Recommendations
Seoul, a city blending tradition with modern vibes, is garnering attention in the global cocktail scene. Recently, Behind Bars had the honor of presenting at the Four Seasons Hotels and Resorts F&B leadership conference there. We shared insights on luxury hotel bar design and the secrets behind standout establishments.
Our mission was simple: share knowledge, inspire change, and challenge norms. We emphasized the importance of practicality in bar design, focusing on enhancing guest experiences, retaining top talent, and boosting revenue. Our message struck a chord, earning praise and support from industry leaders. Wrapping up with an immersive virtual reality session on Bar Design.
Big thanks to Ralph Frehner, Philip Bischoff, and Odd Strandbakken for the invitation, and to Paul B. for the support! Meeting industry leaders and experiencing Seoul's thriving bar scene was truly inspiring.
During the week of conference activities, we checked out Seoul's lively bar scene and noticed some cool trends:
Guest shifts are a big deal. Almost every place we visited had guest bartenders from other spots, adding a fresh twist to the mix.
Another thing that stood out was how food is inseparable from the cocktail experience. Seoul's bars often offer delectable bites alongside their drinks, enhancing the overall experience.
But what truly stood out was the sense of community. Seoul's bar scene feels like a tight-knit family, with bartenders, managers, and owners supporting each other at every turn. Whether it's lending a hand during busy shifts or simply sharing a drink after work, camaraderie is key.
A Glimpse into Seoul's Cocktail Haven
Seoul's cocktail scene is a tapestry of innovation, tradition, and camaraderie. From hidden speakeasies to avant-garde mixology labs, each venue offers a unique experience. These little insights paint a picture of Seoul's dynamic nightlife.
Now, let's take a closer look at some of the coolest spots we stumbled upon:
28HKS Guest Shift at Four Seasons F&B Conference:
We have to give a shoutout to Yvonne from 28 Hong Kong Street (#24 on Asia's best) who ran a guest shift at the Four Seasons gala dinner and was our guide around town on a couple of the nights out.
Exotic, glamorous, and steeped in the worldly romance of its namesake bon vivant, the legendary Charles H. Baker, this intimate bar is where cocktail connoisseurs go to find the perfect drink. Headed up by Alyssa Heidt (Creative Beverage Director) and Odd Strandbakken (Head Bartender), the service and drinks here truly stood out during our visit.
The velvet Martini was a real highlight.
Located in Seoul’s student area, D.Still offers a little oasis of skill, calmness, and whisky compared with the party-hard venues that jostle its entrance. Modern in style, light woods and stretches of white, the bar’s decor eschews the oft-done speakeasy vibe and instead matches its approach to cocktails.
#37 in Asia top 50
A Texan-themed BBQ and cocktail joint in Seoul may seem an unlikely venue to succeed, but Southside Parlor has done just that.
Opened by Texan expats and friends Phil, Robbie and Johnny in 2013, it’s got a gentle speakeasy vibe, found behind an unmarked fourth-floor door, but this is a far cry from cramped or pretentious. Drinks are exceptional and made with fresh-press juices and homemade syrups and sodas, they’re presented on a short but perfected menu that changes regularly.
Villa Records Bar, are presenting the interior and atmosphere with unique design inspired by 1960s to 1970s, Space Age. Visitors can enjoy diverse kinds of whisk(e)y, gin, brandy, and wine together with professional and comfortable bartender’s service. Shout out to Yeongun Jo and Kirin Lee for the hospitality and amazing drinks.
ZEST:
#18 in top 50 world, #5 in Asia top 50.
A quartet of some of the best bartenders in Seoul – Demie Kim, Sean Woo, Jisu Park, and Noah Kwon – opened Bar Zest, an elegant 'fine-drinking' cocktail bar in the Cheongdam neighborhood. In an effort to help move the bar sector towards a more sustainable model, Zest is a zero-waste operation.
Origin Bar Singapore is taking over ZEST with their new menu ‘infinity’ curated by Beverage Director Adam & Head Bartender Niz
Access to sumptuous speakeasy Le Chamber depends on pulling the correct book from the bookshelf entrance: a much-Instagrammed touch dreamed up by world-champion bartender-owners Eom Do-hwan and Lim Jae-jin. With a 50-guest capacity, the space features high ceilings, leather seating, glittering chandeliers, and live piano music.
Thanks to the owner Louis Eom for having us.
The name Pine & Co. holds double meaning, with both definitions speaking to the ethos of the bar: first, the pine tree symbolizes longevity and second, the pineapple represents good hospitality. The service bar resembles a mad scientist's R&D lab, with technologies like vacuum packing, rotovap and sous vide machines on display for guests to examine as the creative bartenders construct their cutting-edge inventions. But the atmosphere in the bar is far from cold or sterile – to cozy up the vibes, low leather couches and bookshelves with flickering candles, books and knickknacks add a living room feel.
Shoutout to Minguk Yu from the Pine&Co team for the amazing hospitality and to Micheal Chen from Speak Low in Shangahia who ran a guest shift.
Sister bar to SOKO (#46 on Asia Best), Carbonic offers a great whisky and cocktail experience, making it a hidden gem.
Guest shift from Arron Grendon from Tropic City Cocktail bar in Bangkok (number 6 on Asia best and number 66 globally).
Great to meet the owner Soko Son.
This was an unexpected find but turned out to be a really nice whisky/cocktail experience.
Known for its stunning interior and unique custom station, this bar offers an exceptional experience. Guest shift from ATSUSHI SUZUKI, the owner bartender of 'The BellWood' located in Shibuya, Japan, ranked 49th in Asia Best Bar and 53rd in the World Best Bar.
Big thanks to Ray Kim (director of F&B) for hosting us and showing us around the bar.
SHARE THIS ARTICLE