The 2025 Taichung Cocktail Camp (TCC) transformed Taichung into the centre of Asia’s cocktail culture, bringing together renowned bartenders, local talent, and industry professionals for a day of mixology, competition, and collaboration. Held at ALIVE Glamping Base, the event combined cocktail craftsmanship, outdoor dining, and interactive experiences, followed by guest shifts across the city, making it an immersive celebration of Taichung’s vibrant drinks scene.
A Day of Cocktails, Competition, and Collaboration
The festival began with an outdoor Champagne Brunch, allowing attendees to ease into the day with sparkling wine and a relaxed social atmosphere. Guests from all across had an ice breaking session introducing themselves to get to know one another.
TCC Challenge Time
The atmosphere shifted as the TCC Challenge Time took centre stage, bringing together visiting bartenders, local bartenders, and media figures for a series of hands-on challenges. From speed rounds to blind taste tests, the competition encouraged creativity and skill, fostering camaraderie while adding an energetic, interactive element to the event.
The first activity required participants to identify and create their own custom perfumes using a selection of mystery ingredients. Guided by their olfactory skills, they explored a curated assortment of aromatic elements, ranging from floral and citrus notes to woody and musky undertones. Through a hands-on blending process, they experimented with different combinations to craft unique scent profiles, gaining insight into the art of perfumery and the complexities of fragrance composition.
The second activity tested participants’ flair bartending skills, challenging them to balance bottles, flip shakers, and execute smooth pours. Guided by experts, they learned to blend technique with showmanship, enhancing both their precision and presentation behind the bar.
The final challenge focused on social media content creation, where teams raced to produce engaging cocktail-themed videos. Blending creativity with storytelling, they crafted visually compelling content using dynamic shots, lighting, and editing, ensuring their presentations were both entertaining and shareable.
Over Bartending: Working Under Pressure
With the festival atmosphere in full swing, the Over Bartending competition pushed bartenders to their limits in a high-energy, service-based contest. Inspired by Overstory’s high-pressure model, competitors worked across multiple stations, creating cocktails according to incoming orders while maintaining speed, precision, and presentation.
Campfire Night With Festival Vibes
As the sun set, the festival transformed into a vibrant social drinking experience, with food and drink stalls featuring offerings from Taichung’s top bars and dining establishments. Attendees indulged in dishes from Midnight in Frenchie, NK Restaurant, and Gout Night Supper Club, paired with expertly crafted cocktails from Svart Hull, Dimension Bar, Lay Low, Tor Day, Musou, Motley, Gout Bar, and Drinktopia. The open-air setting fostered conversation, cultural exchange, and a spirit of exploration, allowing guests to discover new flavours and innovative pairings in a lively and convivial atmosphere.
Flair Bartending Show
As the night progressed, bartenders took the stage turning mixology into a performance of skill, rhythm, and precision. The evening ended with a late-night session in the tent area, where guests gathered for post-event snacks, winding down with conversations that carried long into the night.
TCC Star Booth: One Shot Every 15 Minutes
The festival’s Star Booth provided another interactive element, where visiting bartenders crafted a selection of simple yet creative shots, allowing guests to experience their signature styles in a more casual format.The international line-up featured some of the region’s most celebrated bartenders, each bringing their distinct styles and expertise. Representing Bangkok were (Firefly Bar) and Ryan Dela Vega (Aqua Bar), while KT Lam (Sora, Phnom Penh) showcased Cambodia.
China was represented by Tiger Chang (Mandrin Oriental Shenzhen), with Arlene Wong (Green Door, Hong Kong), Sebastian Robinson (Fernet Hunter, Hong Kong), and John Ng (Tasting Kitchen) highlighting Hong Kong’s cocktail evolution. Korea’s presence was strong with Felix Jo (Villa Records, Seoul), Mason Park (Alice, Seoul), Willy Park (Gong Gan, Seoul) and Chelsea Kim (Tea and Proof, Seoul), while Macau’s industry veterans Frankie Leong (Two Moons) and Kevin Lai (St. Regis Macau) added their expertise.
Malaysia brought Kelvin Wong (Good Friends Club) and Shen Koh (Backdoor Bodega) into the mix, while Aslam (Offtrack) and Peter Chua (Night Hawk) represented Singapore’s innovative cocktail scene. Vietnam’s Jimmy Nguyen (Drinking & Healing) and Sonny Pham (Sonny’s Pizza) also joined the roster, bringing Southeast Asia’s cocktail identity into the spotlight.
Taichung’s Bars Took Centre Stage
Fifteen of Taichung’s best bars showcased their creativity and craftsmanship throughout the event. Participating venues included Bar Boat, Motley, Techno W Bistro, NK Restaurant, Tipsy Room, Frenchie Frenchie, O’ Tailor Coffee & Bar, Svart Hull, Musou, Goût Bar, Goût Night, Lay Low, Dimension, Drinktopia, and Tor Dāy. These bars offered festivalgoers a taste of Taichung’s unique cocktail scene, with each establishment presenting special creations, drawing from both traditional Taiwanese ingredients and modern mixology techniques.
Guest Shifts Across Taichung
Beyond the main event, TCC extended into exclusive guest shifts at some of Taichung’s top bars, where visiting bartenders and chefs took over for one-night-only experiences. Dicky Hartono of Firefly Bangkok brought his style to NK Restaurant, while Jimmy Nguyen of Drinking & Healing, Vietnam, showcased his skills at Tipsy Room. Frankie Leong of Two Moons, Macau, took charge at Frenchie Frenchie, and KT Lam from Sora Phnom Penh hosted a session at Dimension. Meanwhile, Ryan Dela Vega of Aqua Bangkok introduced his craft at Musou, and guest chefs made their mark as well. John Ng took over the kitchen at Tor Dāy, and Sonny Pham brought his culinary expertise to Vender. The festival ended on a high note with a closing party at Vender, where Felix Jo of Villa Records and Willy Park of Gong Gan collaborated for a memorable final night of cocktails and celebration.
With its blend of international mixology, local talent, and immersive outdoor experiences, the 2025 Taichung Cocktail Camp successfully cemented itself as a must-attend event on Asia’s bar calendar, leaving a lasting impact on Taiwan’s growing cocktail scene.
| PHOTOGRAPHY: FOOD PORN STUDIOS | WEBSITE: TAICHUNG COCKTAIL CAMP |