Inside Asian Gaming

IAG NOV 2022年11月 亞博匯 136 INDUSTRY PROFILE IAG: Thanks for speaking with us Leo. Can you start by telling us about your background? Leo Leng: I’m not much different from other children born in the 1980s and 1990s. I was urged by my parents to go to school and played with my classmates after school. At the age of 16, I started working after school. As I didn’t have any work experience at the time, the food and beverage sector provided me with the easiest way to land a job. I still recall my first formal job was working as a waiter in a Thai restaurant at Rua da Praia do Manduco in Macau. I went to work directly after school every day and didn’t finish until 1am. IAG: Why did you start your career in the food and beverage industry? LL: When I was a child, I said I wanted to become a chef when writing a composition about my dreams, probably due to the influences of my family. When I was young my family owned a restaurant, so I was more interested in the food and beverage industry. More importantly, the living environment at that time was not good, but meals were at least provided [for employees] in the food and beverage industry so I didn’t have to spend extra [on meals]. IAG: You’ve spent time as a bartender. What is the secret to being a good bartender? LL: I don’t consider myself a good bartender, but an experienced bartender at best. An outstanding bartender must have a good memory for the world’s classic cocktail recipes, and the characteristics, flavors and histories of various spirits and table wines, as well as the preferences of guests. Bartenders must also be patient and pay attention to the needs of guests, becoming their most familiar strangers.