All Mixed Up: A Bar, A Birthday, and How Shaina Yeh Found Bartending
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!
Who would’ve thought that one fateful day would eventually lead to your life’s passions?
Well, that’s what happened with Shaina Yeh on her 19th birthday. What started as a simple night out — barhopping and celebrating — turned out to be her entry to bartending. A twist of fate, as others would say, but in a good way.
Fast forward to a few years later, she’s now one of Singapore’s brightest talents — a senior bartender at MŌGA, Rookie of the Year at the 2024 Cointreau Global Margarita Challenge, and a creative who doesn’t just serve cocktails — she turns them into tiny, artful drinks, taking absolute care for every detail.
Each drink she concocts carries her signature — playful tastes with a precise punch; elegant and creative. But she also shifts her focus to the connections she’s made over the years.
“People may not always return for the drinks alone, but they will remember how they were and the connection they felt with the bartender. Often, it’s that experience that brings them back,” Shaina said.
The Beat Asia was able to chat with Shaina about her foray into mixology, her cocktails’ creative inspirations, and what she has going on in the next couple of months.
From 28 Hongkong Street to MŌGA, how has your environment influenced your mixology style and creativity? Did it change or did it stay the same?
My style has definitely changed since. 28 Hongkong Street is a quintessential American-style high-volume bar, while MŌGA focuses on Japanese-inspired cocktails, offering a sleeker and more elegant atmosphere that’s still comfortable. The techniques I’ve learned at 28 Hongkong Street are rooted in Western-style craft and presentation, which differ from the more Asian techniques and presentation used at MŌGA.
That said, one thing that’s remained constant is my interaction with the guests.
Earning the “Rookie of the Year” title in the Cointreau Global Margarita Challenge 2024 is a big achievement, congratulations! What did you learn from that experience, and how has it impacted your craft as a mixologist?
Thank you, it was an incredible experience! At the time of the global finals in France, I had only been nine months into the role, and most of the other competitors were already in senior management positions. So just being there felt like such an honor. The judges were icons in the industry, including members from Paradiso and Hope & Sesame, which made it even more surreal.
Sharing the same stage as them reminded me of how accessible this profession really is. No matter your background or title, you’re given the chance to express your ideas and your craft equally. The 2024 theme was “locally inspired,” which really resonated with me, especially now that I’m working in a Japanese-inspired bar.
At MŌGA, we work with Japanese ingredients as a foundation, and that challenge pushed me to explore and combine flavors I might not have considered before. It helped me grow and think more creatively about how I build a drink.
Your “Japanese Tea Party” cocktail is quite interesting, featuring Hojicha-infused Zacapa and Green Tea Umeshu. What’s the inspiration behind this combination, and what’s the story behind this drink?
The idea behind the “Japanese Tea Party” came from wanting to explore how different types of tea could shape the character of a drink. Each spirit in the cocktail is infused with a different tea, which is where the name comes from; it’s literally a tea party in a glass!
We infuse Hojicha with rum because of its roasted, earthy notes, which pair well with the rum’s richness. Then there’s the green tea infused in Umeshu, which adds a delicate bitterness and fruitiness that balances everything out. For me, it was about layering familiar Japanese flavors in unexpected ways while still keeping it approachable and elevated. It’s the kind of drink that invites a bit of curiosity, and I love it when guests take that first sip and pause, because it’s something they weren’t quite expecting.
The MŌGA Gimlet uses Calamansi Champagne Cordial. What made you decide to use a calamansi-infused drink, and how does that note enhance the cocktail’s profile?
The MŌGA Gimlet is one of the more popular drinks on our menu, and I think a big part of that comes down to the Calamansi cordial. We love the bright, citrusy sharpness of calamansi. It’s a bit more refined than your typical tropical lime, and it adds a layer of depth and complexity to the drink.
While in research and development for the Breaking the Norm menu, we had the idea to infuse it with Champagne, which introduced this refreshing sparkling acidity that really lifts the cocktail. It created something that feels both familiar and new, especially for local or regional guests who recognize the flavor but get to experience it in a completely different context.
Whenever you’re off the clock, what’s your personal favorite cocktail? What other cocktails do you reach out for?
When I’m off the clock, I usually like to start the night with a Paloma. If I’m keeping it casual or if they don’t have the former, a Whiskey Highball is my go-to. But if I’m at a fancier spot, I’ll usually order a Margarita. It’s such a classic, and I’m always curious to see how different bars put their own spin on it.
Do you believe in the idea that the cocktails that people order says a lot about them and their personality?
Yes, I do think the cocktails people order can say a lot about them. Most people have a go-to drink they’ll always fall back on — like a safety net, something that feels familiar and comfortable.
But I’ve noticed that once they’re in a space they know, and especially if they have a good rapport with the bartender, they’re much more open to trying something new. The trust makes a big difference; it’s like, once they feel seen and taken care of, they’re more willing to explore outside of their usual.
As a female mixologist in Singapore, how do you see the role of women in the bartending scene evolving, and what advice can you offer to aspiring and budding female mixologists?
I think the scene has really grown, as there are quite a number of women bartenders now, and the community feels tight-knit. It’s always nice to see a familiar face behind the bar or at events, and there’s a real sense of support both from your fellow peers and from the overall bar community.
My advice to aspiring female bartenders would be: don’t be afraid to take up space. Put yourself out there, join different competitions — not just the ones focused on women, but the general open-to-all ones too! It’s encouraging to see more brands recognizing the efforts and presence of women in this industry.
Whenever you conceptualize a new cocktail, what elements do you prioritize and how do you balance innovation with tradition?
Through the competitions I’ve joined where I’ve been tasked to conceptualize a new cocktail, I’ve learned to always start by asking myself: 'What kind of experience do I want to create for the guest?' That’s usually my starting point, thinking about how the drink will be enjoyed, whether it’s something short and bold or long and easy drinking, and which spirit will carry the idea best.
It’s not always about loading up on ingredients. I think a solid benchmark starts with the skeleton of a classic cocktail, understanding the structure, then slowly swapping out one, two, or even three elements as you grow more confident. That way, you’re respecting the tradition, the classics, while still making space for creativity and personal expression.
What are some unconventional ingredients or flavor profiles you’re currently experimenting with or wanting to explore in future creations?
Lately, my Bar Manager, Gavin, and I have been experimenting with homemade pistachio butter. We’ve been roasting the pistachios from scratch and turning them into paste. It’s nutty, buttery, and really creamy, which I personally think opens a lot of possibilities for spirit-forward drinks like an Old Fashioned or even a variation of a Manhattan. The process is time-consuming, but there’s something really fulfilling about making it all from scratch.
Following the successful MŌGA takeover, are there any future collabs or events cocktail enthusiasts can look forward to?
Yes! I’m excited about the guest shift we’ve got coming up with Shubham from Sidecar India from New Delhi this June 9, 2025. There’s always such a great energy when we host guest bartenders at MŌGA — the whole space just lights up! We prep together, we showcase our different cultures together, and by the end of the night, everyone leaves feeling happy.
We’ve also got a few more events coming up that we can’t reveal just yet, but they’re something to look forward to. Keep an eye on our Instagram for updates!
MŌGA welcomes reservations through this website, should you want to visit and have a taste of Shaina’s concoctions. Follow MŌGA on Facebook and Instagram.
Location: 1 Hill Street, Singapore S179949
Enjoyed this article? Check out our previous All Mixed Up profiles here.
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