Eddy Yang now has his own bar in Shanghai. What should we expect from one of China's most beloved bartenders? By Alexander Barlow. Photography Leo Liu.
Besides, the concept of Tailor Bar rests heavily on the staff. Yang says there won't be a menu in the traditional sense. Drinks will be divided into "families" – in other words, flavour profiles, sweet, sour etc – and staff will make suggestions based on the guest's initial leaning. "I want each bartender to introduce each drink as a tailor would a suit. Different fabrics, colours, details. It's not going to be just Vodka Martini, Gin Martini – I want every customer to have their own tailored experience." What if they don't know what they want? Or, say, what if they want a Mojito? "Then we make them a Mojito. The point is, either way, there should always be some interaction." If the staff structure is rigid, then the atmosphere of the bar is not. Tailor Bar will not be the solemn experience of, say, Constellation, and staff will be encouraged to project as much personality as possible. The bar seats 28, but Yang says standing will be allowed, "as long as I can handle it".