We Chat with Martin Magdeburg of W Singapore
PUBLISHED March 17th, 2016 02:34 pm | UPDATED May 18th, 2020 04:27 pm
Known for it’s glamourous parties, smooth grooves, and a jet-setter crowd, WOOBAR is (rightly) the heart of W Singapore Sentosa Cove. And the head honcho of all things food and beverage related at W Singapore is F&B Director Martin Magdeburg.
With an impressive resume under his belt, Martin’s previous postings have taken him to Saudi Arabia, Germany, Austria, UAE and the United States of America, where he’s headed the F&B programme at leading hotel groups like The Ritz-Carlton, Hotel Plaza Athenée, The Regent, and Raffles L’Ermitage.
Hi Martin, what led to you to come to Singapore and to W Singapore?
Asia was the next logical step for me (after a stint in the Middle East and before that, the United States). After the first year in Singapore, I met some people from W Singapore and talked about joining; so I did, in December 2014.
Describe the WOOBAR experience.
It’s where you go to see and be seen. It’s open, it’s inviting, and it’s sexy. It’s playful and always a little whimsical. We believe that cocktail culture is part of life; our team and the drinks that we curate amplify that philosophy.
Have you made any significant changes to the F&B offerings at W Sentosa Cove, in particular WOOBAR?
We’ve overhauled most of the programming after I arrived. There’s still a lot to do but I like to think that we have produced some of sexiest events so far. Fine-tuning is also a big part of my job; products and experiences need to be up-to-date and match the audience. It can be as simple as changing glassware, tweaking the wine offerings, or how we explain the menu.
What does being a bartender at WOOBAR Singapore entail? And how would it differ from another bar?
Everything but ordinary. We do what everyone does with a twist, or we don’t do it at all!
What’s your favourite drink on the WOOBAR menu?
I always enjoy The Cove Royale, which is our signature drink featuring Ford’s Gin, lemongrass syrup, passionfruit puree, hum (a botanical spirit), Mancino Bianco (vermouth). It’s topped with Veuve Clicquot champagne table side and served with yuzu maple pearls.
My all-time favourite drink, however, has to be The Padang Swizzle – think sherry, rum, scotch, and a huge sense of place.
The themed events held at WOOBAR and W Singapore have been very well received. What other exciting projects can we expect this year?
This year will be loud. WOOBAR is the full focus with many collaborations happening. The new menu will be transformative. We are also reimagining our monthly pool events and restaurant offerings. We’re all about what’s new and what’s next.
