Mixology Meets Art: Kexin’s Creative Leadership as Head Bartender at Din Tai Fung’s Covent Garden

1. Kexin, what initially attracted you to bartending, and how has your journey led you to become the Head Bartender at Din Tai Fung’s Covent Garden location?

My journey began at Din Tai Fung as a part-time waitress, which was my first job when I moved to the UK while studying Illustration at University of the Arts London. I was eager to improve my communication skills, and over time, I found myself drawn to the bar. I was always curious and asking questions about cocktails and wine, trying to learn more, and eventually, my bar manager noticed my passion. She encouraged me to pursue bartending, and soon I transitioned to the bar. After gaining experience, I became a full-time bartender and later the Head Bartender.

2. How do you go about creating cocktails that pair well with Din Tai Fung’s signature dishes?

It’s all about matching flavour profiles. Each season, the bar works closely with the kitchen and marketing team to match newly curated food items with brand new drinks, centred around a seasonal brief using quality ingredients. We think about the balance of sweet, sour, and spicy flavours to complement the food. It’s a team effort where everyone contributes ideas, and the goal is always to enhance the overall dining experience.

3. Tell us about one of your favourite cocktail creations and how your artistic skills influence both the drinks and their presentation in the menu.

One of my favourite creations is "Winter Whisper," one of our Christmas specials last year. It was the first cocktail I fully created from start to finish, and it holds a special place in my heart. My background in illustration definitely influences how I approach crafting cocktails. I believe drinks should taste great and equally beautiful to look at. I pay a lot of attention to garnishes and presentation because that first impression when the drink arrives at the table—is so important.

4. Your creativity extends beyond bartending—you also illustrated the latest cocktail menu. How did that project come about??Talk us through the medium you used, and your creative thought process behind your masterpieces.

Marco, our Bar Manager, recommended me and I am so grateful for that. I’ve studied traditional Chinese painting and have experience as an UX/UI designer and illustrator, so working on the illustrations felt like a perfect blend of my skills. I wanted the artwork to be simple but eye-catching, reflecting the freshness and vibrancy of the cocktails. I first used my “mao bi”(Chinese calligraphy brush) and ink on rice paper to test for the perfect brush stroke style. I then observe how the ink spreads on paper to emulate those watermarks before using the Procreate app on my iPad to create the illustrations. Throughout the process, I wanted to champion the brand’s core value around craftsmanship in the form of art.

5. What has been one of the most rewarding experiences you've had while working at Din Tai Fung?

One of the most rewarding moments was when a customer came in specifically to try one of my cocktails, "Winter Whisper." She told me her friend had recommended it, and that really made me proud. Knowing something I created brought joy to someone and became a reason for them to visit was incredibly fulfilling. It’s moments like that that remind me why I love what I do.

6. As Head Bartender, how do you lead and mentor your team, and what skills have been most important to your success in your role?

Leading a team is all about communication and trust. I always encourage everyone on the bar team to share their ideas—creativity is at the heart of what we do. I’ve learned to balance creativity with responsibility, making sure we keep high standards while still giving the team room to experiment. Organisation and attention to detail are key, but it’s also important to create an environment where the team feels supported and valued.

7. Looking ahead, what are your goals for Din Tai Fung’s cocktail offerings, and how do you envision it evolving to enhance the overall dining experience?

I’m excited about the future of our drinks programme, especially as we continue to grow. I see more opportunities to introduce seasonal drinks and expand our non-alcoholic options, which are becoming really popular. My goal is to make drinks an integral part of the Xiao Long Bao experience. I think with the right balance, our drinks can elevate every aspect of what Din Tai Fung offers.