INTERVIEW Stanley Chang
The Sanchaya on Sommelier and
By Rachel Peace
Bintan Island ’ s Beverage Manager
Stanley Chang is a rather compelling character , a man full of energy and ambition . He won the Sake Service Institute ( SSI ) International ’ s ‘ Best Kikisake-Shi ( Sake Sommelier )’ in his native South Korea in 2012 . Stanley started working in hospitality in Vegas and has since worked around the world with prestigious brands like Six Senses , JA Resorts & Hotels , Hyatt , Taj Exotica , Banyan Tree and One & Only .
What are key trends you are following for 2017 ?
Wine traders are increasingly seeking organic , biodynamic and natural wines . This is an exciting trend ; one that compels me to bring more and more of these original and distinctive wines to Decanter , The Sanchaya ’ s wine cellar .
In the cocktail world , craft cocktails are now very popular and I take delight in creating craft cocktails , such as our new Tom Yum Siam cocktail .
In terms of spirits , I like to keep my finger on the pulse of whiskies emerging around the world including single malt whiskies , JP whiskies and even Taiwanese whiskies .
Can you tell us more about your Tom Yum cocktail , and the creative process behind crafting a new cocktail ?
At The Sanchaya , we have a marvelous outdoor Thai restaurant called Tasanee Grill and I was inspired by the Thai fare created by our talented chef Hade Mahadir . In a nutshell , the creative process involved experimenting with Tom Yum Soup ingredients to craft a cocktail to match the chef ’ s recipes .
A fun , vodka-based cocktail designed to complement our Thai dishes , our “ Tom Yum Siam ” features galanga , fresh lime , kaffir lime leaves , lemongrass and Thai chili - ingredients always present in our Thai kitchen . The chili gives the cocktail a refreshing kick . This cocktail really does taste like Tom Yum .
We have just created our “ Cairan Caprese ” cocktail to match our Italian chef Giacomo Turzo ’ s dishes . Cairan means liquid in Bahasa and while we initially named the cocktail Liquid Caprese , we changed it to Cairan Caprese to pique the curiosity of our guests .
Also a vodka cocktail , the Cairan Caprese tastes like Caprese Salad because we have incorporated tomato , basil and Mozzarella cheese . One day , the idea just popped into my head and after a few trials experimenting with ingredients , the final product emerged .
With both cocktails , the base spirit is vodka because vodka does not interfere with the flavours of other ingredients ; it actually enhances them .
Have you always been interested in hospitality ? What made you choose a career as Sommelier ?
I studied hotel management and the industry naturally led me to the world of wine . After completing my studies at the University of Nevada , Las Vegas , I secured a job as a restaurant manager at casino hotel The Mirage . I got along well with the wine director there , who introduced me to the ‘ Court of Master Sommeliers ’, the premier examining body for sommeliers worldwide . I studied the courses , took the exam and the rest is history .
Yes I enjoy drinking wine but , for me , the most fascinating thing about wine is the history behind it . I have also met wonderful people in the wine industry ; people who encouraged me not to give up . They are the reason I am a sommelier today .
Do you have a philosophy that you believe in when setting guest service standards ?
My philosophy revolves around personalized-service and recognition . I have worked amid many different hospitality business models ranging from mega-casinos in Las Vegas to city hotels to resorts and have learned I cherish working at a boutique resort where I can contribute to providing exceptional and bespoke products and services , and feel rewarded for my efforts .
On a daily basis , I believe it ’ s crucial to provide the best service possible to all of the guests and to genuinely listen to their feedback .
What advice would you give aspiring sommeliers starting out ?
Step out of your comfort zone and start traveling around the world . Visit as many wine regions as you can and meet and talk to the winemakers . Build your knowledge and your story and share it with the people around you .
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