For Kai Ng, bartending was almost a given. Growing up in Frankfurt, Germany, with parents who worked in the food and beverage industry, it was natural for him to follow suit. "It wasn’t too far of a leap for me to find my way behind the bar," he recalls. "Dedication, passion, and consistency brought me to where I am now, and joining Quinary was a natural choice to grow and improve every day." Ganesh Gurung, on the other hand, hails from Nepal and has spent 14 years in Hong Kong’s thriving bar scene. "I’ve been fortunate enough to work at Quinary for four years now, and it’s been an incredible experience," he says, reflecting on how his journey has shaped his approach to mixology.
Over the years, Quinary has built a reputation for pushing the limits of cocktail-making, and their approach to multisensory mixology continues to evolve. "New techniques and specialised equipment open up more possibilities to surprise our guests," Kai explains. Tools like the Rotovap and freeze-dry machines have become essential to their process, allowing them to experiment and innovate while staying true to the core of what makes Quinary’s cocktails special. Ganesh adds that every year brings the challenge of using new methods and machinery to create something entirely fresh. This constant drive for innovation is what keeps them ahead of the game.
As they bring this approach to India, the pair are excited about blending the rich cocktail culture of Hong Kong with the unique elements found in India. Kai credits Hong Kong’s excellence to its long history of multicultural exchange, something that’s reflected in the diversity of the city’s bar scene. "India itself offers endless possibilities with its regional diversity and rich ingredients," he says. For Ganesh, it’s about tapping into the local palate, which, while different from Hong Kong’s, is open to trying new flavours. He’s especially excited about bringing a bit of Hong Kong to India, like pairing dry fig with coffee in the Gents O’Clock cocktail—a flavour combination that feels right at home in Hong Kong but offers something new for Indian audiences.
Speaking of cocktails, the menu for the India takeover is a testament to Quinary’s creativity. Ganesh shares the stories behind a few key drinks, like the Earl Grey Caviar Martini, a citrusy cocktail that plays with textures through Earl Grey caviar and foam, and the Wax, which uses bee pollen and beeswax to infuse a butter fat-washed rum, adding a unique twist to a classic Manhattan. Each drink has been carefully crafted to surprise and delight, showcasing the multisensory mixology that Quinary is known for.
Balancing tradition with innovation is something Quinary excels at, and Kai is quick to point out that it’s important not to overcomplicate things. "Stick to established techniques first and work smart, not hard," he advises. Ganesh agrees, noting that teamwork and freedom to experiment are key to Quinary’s success. With access to distillation machines and a commitment to pushing flavour boundaries, the team thrives on collaboration and constant innovation. Much of this comes from the team's exploratory bent when it comes to searching for inspiration—across the world's bars. For Kai, a few cocktails stood out from his travels, like the Cidero Minero from Bar SubAstor in São Paulo, the Emerald from Ruby Bar in Bangkok, and the Pesto Martini from Moebius in Milan. Ganesh, on the other hand, keeps things close to home, naming the Quinary Sour as his favourite. "The umami and savoury flavours in that drink are unforgettable," he says, proving that sometimes the best cocktails come from your own bar.
While this tour primarily focuses on bringing Quinary’s signature cocktails to Indian audiences, Kai and Ganesh are eager to incorporate more local ingredients in the future. "India’s rich culture and flavours make it incredibly fun to experiment with," Ganesh says. They’re both looking forward to exploring how Indian elements can blend with the Hong Kong style in future menus.
When asked about the secret to Quinary’s success, both bartenders agree that consistency is key. "It’s not just about the quality of the drinks—it’s about mastering the basics of hospitality," Kai explains. Staying curious and passionate about what they do, while remaining authentic and dedicated to their guests, is what sets Quinary apart. Ganesh adds that the team’s focus is always on providing a great hospitality experience alongside the cocktails, ensuring that every guest leaves with more than just a good drink—they leave with a memorable experience.
As they wrap up their India tour, Kai and Ganesh remain committed to pushing the boundaries of mixology, blending tradition with innovation, and sharing their love for the craft with audiences around the world. Whether it’s a multisensory cocktail or a perfectly balanced classic, Quinary continues to raise the bar, one drink at a time.
