Straight, No Chaser looks to Vancouver’s talented mixologists for stories from behind the stick. We find out how they create, what they love, where their favourite bar is, and what they grew up watching their parents drink. 

Who are you

I am Chiara Fung, a premium bartender at H Tasting Lounge, located in the legendary Coal Harbour resort-style hotel, the Westin Bayshore. With two decades of experience in the hospitality industry, I’ve honed my skills in various settings, including chain restaurants, bars, clubs, and hotels. My journey even led me to a brief stint as a liquor representative, but I found my true calling behind the bar. Outside of work, you can find me staying active with F45 classes and immersing myself in local music and culinary events, indulging my passion for both food and entertainment.

My parents mixed 

My parents rarely drank while I was growing up. Sometimes, my dad would enjoy a beer while watching hockey. I remember my mom only drinking on rare occasions, like when I finished a bartending class and mastered making Bazooka Joe shooters with blue curaçao, Baileys, and banana liqueur. She’d have me whip up a tray of these shots for Christmas parties. 

The creative process 

I’m passionate about crafting cocktails that evoke nostalgia, transporting guests to their childhood. One of our menu highlights was a cocktail featuring yogurt, reminiscent of a spirited twist on YOP. Additionally, I enjoy reimagining classic cocktails with innovative ingredients. 

Best drink I ever had

If you’re in the know, you’ll agree that Dead Rabbit in New York serves up the finest Irish coffees! One evening, I indulged in four of them, and let me tell you, it was an experience. What sets it apart is witnessing the bartender craft it with such finesse, particularly when they use a protein shaker to whip up the cream. 

World’s best bar

I would give the title of the world’s best bar to the Dead Rabbit in New York. Not only do they excel at crafting Irish coffees, but their bartenders demonstrate remarkable skill and talent. It was at this establishment where I acquired the technique of holding two different-sized jiggers in one hand for efficiency. I was fortunate to have drinks served by Jack McGarry, a remarkable ambassador in the industry.

Signature creation

In 2018, I represented Vancouver at the Stoli Key West Cocktail Classic, showcasing my winning cocktail True Lies. This creation featured Stoli Vodka, citrus, charred pineapple cordial, and pineapple jam. Inspired by Key West’s identity as a sanctuary for individuals unable to freely express themselves in their hometowns, the cocktail was a tribute to the city’s inclusive spirit. 

I’d love a cocktail with

I’d love to have a cocktail with Andrew Kong from Suyo. I was fortunate to be part of the opening team at H Tasting Lounge with him. It’s been truly amazing to watch him evolve from a home bartender to a prominent figure in the city. His expertise in amari is incredible; you should see his collection. 

Try this at home

Negroni

(I enjoy anything I can pull out of the freezer and drink. Right now, I have freezer-pour negronis ready to go. I combine these in a one-litre swing-top bottle.)

500 ml of gin (I use Tanqueray) 

250 ml of Campari 

250 ml of Antica Formula vermouth 

Shake, and then pour into a tumbler.