Introduction
Last February, we found ourselves in Kuala Lumpur, tucked into Vér, The Bar at Nadodi.
We met Nizam behind the bar, and he set the tone straight away. Welcoming, dialled in, generous with his time, and proud of where he’s from. He spoke about Kuala Lumpur the way good hosts do, with care, detail, and a real sense of place.
We asked him a short set of In Good Hands questions, and his answers say a lot about what great bartending really is.
What’s your name?
My name is Nizam, but in the industry, most people call me Sultan.
Where do you work?
I work at Vér Bar, the beautiful bar inside Four Seasons Hotel Kuala Lumpur.
What’s your drink?
La Louisiane, a rye-based twist on a sweet Manhattan, with herbal liqueur, Peychaud’s bitters, and a touch of absinthe.
What does “In Good Hands” look like to you behind the bar?
To me, being “in good hands” behind the bar means consistency, care, and confidence. Great drinks, smooth service, and guests who feel comfortable and valued from the first order to the last sip.
When someone sits down, what are you clocking first?
I follow my five basics of hospitality:
- Acknowledge the guest quickly.
- Check if they’ve been here before.
- Offer water first.
- Ask what they’d like to drink.
- Observe their mood.
What’s your “I’ve got you” drink for someone who doesn’t know what they want?
I usually start them with my favorite highball. It’s made with blended whisky, champagne vinegar, vanilla rose syrup, and topped with fresh apple juice. It’s light, refreshing, and gently opens up the palate. An Easy introduction before exploring bolder flavors.
What’s the smallest detail you’re obsessive about behind the bar?
Ice. The clarity, size, storage, and dilution level. Good ice quietly elevates a drink, while bad ice can ruin even the best recipe.
What’s the most underrated part of great bartending?
Honestly, it’s guest awareness. Great drinks matter, but making people feel comfortable and understood is what keeps them coming back.
What are you doing when you’re not behind the bar?
Exploring new flavors, visiting restaurants, testing ingredients, and thinking about new drink ideas. Inspiration usually comes from food, travel, and everyday experiences.
Where are you going to eat?
I go to Kampung Baru, a local spot that serves a wide variety of Malaysian dishes. My favorite there is nasi kerabu with grilled chicken and fragrant yellow rice. It’s comforting, flavorful, and always hits the spot.
