Nestled in the heart of Tainan, Taiwan, Moonrock Bar is more than just a cocktail destination—it's a cultural experience. At its helm is Yi Che Liao, a visionary bartender and the creative mind behind this globally recognized establishment, listed among the world’s best bars since 2022. Yi Che’s journey began in flair bartending and evolved into a deep exploration of flavors, ingredients, and the craft of mixology. With a commitment to showcasing local terroir and a penchant for storytelling, Yi Che has cultivated a space that is equal parts elegant tea house and contemporary cocktail haven.

In this exclusive conversation, Yi Che shares his inspirations, challenges, and aspirations, offering a glimpse into the philosophy and passion that define Moonrock Bar.

Edited excerpts from the interview.

What first sparked your interest in bartending, and how did your journey begin?

My journey started in high school when I joined a flair bartending club. It was more about competitive performances back then, but it opened doors for me to travel, meet new people, and gain valuable experiences. During college, my curiosity shifted towards the flavors and nuances of drinks. A friend and I would save up to visit bars, ask questions, and experiment at home. Eventually, we found a home base at Bar TCRC in Tainan, where the owner, Yi-Hsiang Huang, generously shared his knowledge. That mentorship set me on this path, and when TCRC expanded, I joined the team—and the rest is history.

What were some defining moments in your career?

Each stage of my career brought pivotal moments, from creating a single cocktail to building a team, establishing a brand, and designing a space. Completing each cocktail menu feels like a milestone because it represents the culmination of creativity, collaboration, and hard work.

How do you approach creating a new cocktail—from concept to execution?

Inspiration comes from everywhere, but collaboration plays a key role. We often partner with people from different fields, such as our interior design studio. For example, we once drew inspiration from a hot pot restaurant’s design and spices to create a cocktail that merged those elements. It’s a blend of flavors, visuals, and ideas that takes time but is incredibly rewarding.

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Are there ingredients or techniques you wish were explored more?

I believe we should focus more on ingredients that reflect our local terroir. There’s so much potential in what’s uniquely ours. As for techniques, we’re fortunate to have access to so much information today—it’s about finding what best suits our vision.

What’s been one of your biggest challenges behind the bar?

Definitely chatting with guests! I find it challenging to quickly and clearly express my thoughts, so it’s something I’m actively working on.

How do you stay focused during high-pressure shifts?

Oddly enough, the busier it gets, the more focused I become. The intensity narrows my attention naturally.

Are there misconceptions about bartending you’d like to address?

In Taiwan, bartending was once seen as an improper profession due to cultural perceptions of alcohol. We’re working to change that by showcasing the artistry, care, and effort that go into every cocktail and the spaces we create.

What quality or qualities about the industry excites you the most?

The willingness of people in the industry to share and exchange ideas is incredibly exciting. It fosters creativity and growth.

Image Credits: Moonrock Bar

What are your long-term goals?

I want to introduce more people to Taiwan and Tainan and take Moonrock Bar to new countries to share our concepts and ideas.

What’s the best advice you’ve received in your career?

Be clear about your goals, find the right approach, and keep moving forward. That’s advice I always pass on to others.

Can you share a customer story that impacted you?

A few years ago, I met a university student who was passionate about architecture. We bonded over a cocktail I made with local winter melon candy, inspired by the history of the area. He’s now a professional photographer in Europe, and our friendship taught me to see the world through new perspectives. It’s not just about the drinks—it’s about the connections we make.

Header image sourced from Moonrock Bar.

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