Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!

In every industry, there always emerges a standout personality. The one who knows the craft inside out, says what everyone else is thinking, and somehow manages to make the whole thing look effortless.

When it comes to Bangkok's bar world, Ryan Dela Vega is that guy.

As Aqua Bar Bangkok's Beverage Manager, Ryan has built a following not just behind the bar, but online, where more than 61,000 Instagram followers tune in to his reels about confusing drink orders, service industry chaos, and the little truths between those behind the stick. They're funny because they're familiar — and because Ryan delivers them with perfect comedic timing. And he is committed to the bit, even if it means lying down in the bar's pond in uniform.

But the jokes are just the garnish.

At his core, Ryan is a mixologist with nearly two decades of experience, shaped by restaurant and hotel bars in Dubai before eventually finding his way to Bangkok. Today, he leads Aqua Bar's team, known as "The Tinkers," as its Head Tinker — a fitting title for a bartender who loves to lean into imagination with a hint of mischief.

Located inside Parichart Court at Anantara Siam Bangkok Hotel, Aqua Bar has been recognized among Thailand's Top 20 bars by BKK Bar Show and Tatler Thailand. For its 20th anniversary earlier this year, Ryan and The Tinkers unveiled a revamped cocktail program that goes beyond serving drinks. Here, cocktails are stories, secrets, and tales in a glass.

And they're crafted with a duck.

His name is Quill. Dressed in a dapper vest, quietly mixing away, Aqua Bar's fictional resident bartender is the guide behind "8 Potions of the Garden," a cocktail journey inspired by the bar's secret garden setting, lush greenery, and shallow pond. The menu moves through the day, beginning with dawn and ending at midnight, where tequila and mezcal meet in a dark, bold, and mysterious glass.

Ryan's own journey, however, has been less stroll in the garden and more about the daily grind. It is a story built over years of hard work, changing dreams, learning from scratch, and understanding that bartending is as much about people as it is about the drinks.

In this All Mixed Up exclusive, The Beat Asia sits down with Ryan Dela Vega to talk about his Dubai beginnings, social media's effects on bartending, the demands of the craft, and Aqua Bar's newest menu.

When you first started out, you originally dreamed of being a pastry chef. Instead, you had to change paths, what was it like to have your path change so unexpectedly?

It was a life-changing moment. In 2008, at 19 years old, I moved to Dubai, wanting to become a pastry chef. But there were no vacancies available. I took a barback position at Hard Rock Cafe Dubai just to get started, without realizing it would completely change my future.

What felt like an unexpected detour became the beginning of my passion for bartending and hospitality.

What drew you to pastries in the first place? And do you think that early interest in desserts still shows in the way you approach cocktails today?

What drew me to pastries was the creativity and attention to detail behind them.

Even though I didn't become a pastry chef, that early interest in flavors and presentation still influences the way I approach cocktails today, especially in balance, creativity, and guest experience.

When you first took that barback position, were you learning bartending from scratch?

Yes, completely. Bartending was a completely new world for me. Starting as a barback taught me everything from the ground up, from discipline and teamwork to understanding hospitality and guest experience.

Looking back, it became the foundation of my career today.

You've said before that restraint is a strength rather than a limitation. Young bartenders are always tempted to prove themselves through bold techniques and experimental drinks. Do you think that phase is necessary in finding one's style?

I think that phase is part of the journey. Every bartender goes through a stage of wanting to be creative and experiment without limits. But at the same time, restraint and balance should also be taught early, because great cocktails are not only about complexity. They're about purpose, consistency, and guest experience.

A cocktail doesn't need to show everything at once. This is something I learned over time. Early on, like many bartenders, I wanted to showcase every technique and flavor in one glass. But eventually, I realized that simplicity, balance, and clarity often create a stronger connection with the guest.

Sometimes, the most memorable cocktails are the ones that say less, but say it perfectly.

What do people typically not see about the work that happens before a drink reaches them?

What people usually don't see is the amount of work behind a single drink. The research, trials, and constant refinement with my team before it reaches the guest. We test many times to make sure the balance, flavor, and presentation are right.

By the time a cocktail is served at Aqua Bar, a lot of time, effort, and detail have already gone into making sure it delivers the right experience.

You've mentioned before that your first favorite classic cocktail was a Gimlet. Is it still the Gimlet now?

My favorite cocktail is still a Gimlet. It's simple, clean, and balanced, but every detail matters. The Gimlet was actually the first classic cocktail I ever made in my career, which is why it has a special connection for me.

Back when I was a barback, though, the first drink I ever prepared was a Gin & Tonic, and that was really the beginning of my journey behind the bar. I think that choice reflects my approach today, appreciating precision, restraint, and letting the quality [of the ingredients and technique] speak for itself.

That same philosophy also inspired our new signature cocktail, Dew Drop Whisper, which takes inspiration from the classic Gimlet.

Do you think what someone orders at a bar reveals something about their personality?

Yes, I believe it does. A cocktail choice can sometimes reflect a person's mood, personality, or even confidence. Some guests prefer bold and adventurous flavors, while others appreciate simplicity and balance. That's one of the things I enjoy most about bartending; every drink tells a different story about the guest.

Sometimes you get a sense of a guest through their first order. Guests who order classic cocktails usually appreciate balance and conversation, while adventurous orders come from guests looking for a new experience.

But at the end of the day, I try not to judge too quickly — hospitality is about understanding every guest individually.

When it comes to hospitality, do you think your Filipino culture has shaped your style?

Absolutely. Being Filipino has shaped my style of hospitality a lot. 

We naturally grow up with warmth, respect, and genuine care for people. I carry that into my work every day, making sure guests feel welcomed, comfortable, and looked after, not just served.

Was there one piece of advice from those early days in your career that you still carry with you now as Beverage Manager?

One piece of advice I still carry with me today is to always stay humble and never stop learning. In the bar industry, experience is important, but attitude and consistency are what truly shape your growth over time.

Stay humble. Don't just be a boss; be a leader. Titles may earn respect, but actions earn trust.

You've built a strong online presence where you often post reels about bartending and drinking culture. What made you start sharing that side of your work online?

My videos are definitely a way to show the fun and human side of bartending. People usually only see the polished side of the industry. But behind the bar, there are also funny moments, chaos, pressure, teamwork, and real personalities.

I enjoy sharing those moments because it makes the industry feel more relatable and authentic.

Some of your videos poke fun at difficult customers, confusing drink orders, and more. How close are they to reality?

In real life, of course, we have to handle those situations professionally and with patience. Hospitality is about understanding people, and every guest is different.

The videos are inspired by real situations that genuinely happen in the industry, which is why so many people can relate to them. But behind the humor, the priority is always making sure every guest feels welcomed and taken care of.

How has social media changed what it means to be a bartender today? Do you feel there's more pressure to "perform," whether through personality, service style, or the aesthetic of the cocktails?

Definitely. Today, bartenders are expected to do more than just make good drinks. There's pressure to create a personality, deliver an experience, and think about social media appeal as well. Cocktails have become more visual and storytelling-driven. But for me, the most important thing will always be the guest experience from the moment they walk in until the moment they leave the bar.

When it comes to the drinks, flavor always comes first for me. Presentation is important because people experience drinks visually before tasting them, especially today with social media. But no matter how beautiful a cocktail looks on camera, if the balance and flavors are not right, guests won't remember it for the right reasons.

Do you think having a strong online and social media presence directly affects hospitality awards and rankings now?

Social media has definitely changed the landscape. A strong online presence can help bring visibility and attention, especially in today's industry, where storytelling and reach matter. But in my opinion, awards are still about consistency, quality, and guest experience.

Social media may open doors, but the work behind the bar is what truly defines recognition.

Some of your reels are about people wanting a "surprise" or "strong" drink, and how those requests don't always turn out the way they expect. How should a guest phrase a "surprise me" order?

Honestly, I've seen that situation many times and even joked about it in my videos. The best "surprise me" order isn't really a surprise.

Just tell us your spirit [of choice], your mood, and what you don't like. Then we can create something personal and still make sure you enjoy it. That's where the real creativity happens.

And for those who want something "strong," what details should they actually be giving?

"Strong" means different things to different people.

So we always ask a bit more. Do you mean higher alcohol, spirit-forward, or just no sweeteners? Once we understand that, we can build something strong [for you] but still balanced and enjoyable. Otherwise, "strong" can become a dangerous guessing game behind the bar.

You and The Tinkers spent months crafting Aqua Bar's "Potions of the Garden." Where does a new cocktail menu usually begin for you?

It usually starts from an inspiration. Sometimes it's a memory, a flavor, or a single ingredient. From there, my team and I develop the story, then refine the balance and structure together.

For us, a cocktail menu is not just about the drinks. It's about creating an experience with meaning behind every glass, like Quill the Duck and The Secret Garden Bar, our new cocktail menu at Aqua Bar, where every cocktail tells a part of that journey.

What do you want guests to feel when they experience the menu?

I want guests to feel like they've been taken on a journey, something playful, surprising, and memorable. With Quill the Duck & The Secret Garden Bar menu at Aqua Bar, our goal is not just to serve cocktails, but to create moments that connect flavor, story, and emotion. If guests leave feeling curious, inspired, and a little more connected to the experience, then we've done our job.

Were there drinks in the menu that were especially difficult to craft during the R&D process?

One of the most challenging drinks during R&D was Pomelo Embrace. We wanted to keep it refreshing and approachable, but still deeply layered in Thai identity. It's made with fresh pink pomelo, Thai rum, coconut palm sugar, and tamarind juice, finished with an Esan sausage garnish. Finding the right balance between freshness, acidity, sweetness, and savoriness took a lot of trials of us when we were thinking of adding this to the Quill the Duck & The Secret Garden Bar menu.

Another difficult but exciting creation was the last drink on the menu, Quill Midnight Spell. It's made with chipotle mayo, roasted pineapple, local honey, tequila, and mezcal. It pushed us to explore contrast and complexity, especially balancing smoky, sweet, and savory notes in one glass.

In the end, both drinks really represent the spirit of the menu and the journey behind it.

What's next for Aqua Bar? And for you?

For Aqua Bar, the focus is to keep evolving. Create stronger storytelling concepts, refine guest experience, and continue to push creativity with every new menu.

For me, personally, it's about growth with my team. Developing new ideas, mentoring the next generation of bartenders, and continuing to elevate what we do behind the bar while staying true to hospitality.

This interview has been edited for length and clarity.

To learn more about Ryan Dela Vega and his journey in Aqua Bar, follow him on Instagram. For more information on Aqua Bar and Quill the Duck & The Secret Garden, visit their website and follow them on Instagram.

Enjoyed this article? Check out our previous All Mixed Up articles here.