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@barkepr

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Thirty years in this industry has taught me far more than the work itself.

It has taught me about people, life behind the scenes, friendships made in unfamiliar places, strangers who became family, and the many encounters that quietly shaped who I am.

The industry changes. So do we.

In our 20s, we are curious. We want to learn, see the world and experience everything—sometimes naive, sometimes easily impressed, simply trying to understand our place in it.

In our 30s, we look upward. Titles, positions and achievements matter. We want to prove ourselves, build a career and become somebody.

Then the 40s arrive, and something changes.

Experience begins to replace assumptions. We have seen success and failure, people coming and going, opportunities gained and lost. We start to understand that achievement and fulfilment are not always the same thing.

And as 50 approaches, the definition of success changes again.

The noise becomes less important. We become calmer, more tolerant, more selective with our energy, and less interested in proving ourselves.

We begin to understand that mastery is not always about adding more.

Sometimes, it is about knowing what no longer needs to be there.

Not every conversation needs a response.
Not every opportunity needs to be taken.
Not every disagreement needs to be won.
Not every achievement needs to be announced.

Perhaps the deepest form of confidence is no longer needing the world to validate what you already know about yourself.

Maybe maturity is finally having the clarity to take the real deal on what comes next—what still matters, what no longer does, and where our time and energy truly belong.

Thirty years in, I’m still passionate. Still curious. Still learning.

Just calmer now about what is worth chasing.

Perhaps that is what growing older really means: not wanting less from life, but finally knowing what is worth wanting. taken in Paradise Island of Bali by @barkepr

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7 days ago

Sometimes, you try to understand how the universe works, but perhaps everything simply comes at the right time.

All the hard work, the sweat, the struggles, and the difficulties you face along the way—especially those moments when you feel doubtful, frustrated, tired, or wonder if it’s all worth it—one day, you realize they were never without reason.

Don’t expect life to be easy, and don’t wait for hardship to come either. Hardship is simply part of the garnish of life—it adds depth, meaning, and perspective to the journey. Just keep doing what you believe is right, even when you cannot yet see where it will lead.

Life also reminds us that people are generally kinder than we sometimes believe. Old friends who stay, new friends who quietly admire and support us, and the people who appear at just the right moment—sometimes, they are the invisible connections that make everything happen.

Maybe that is what an unbreakable bond truly means: not just the bond between people, but the connection between every experience, every struggle, every friendship, and every moment that brought us here.

Keep believing. Keep moving. Keep doing what you believe in.

One day, everything will make sense. 🤍

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有时候，我们总想弄明白这个宇宙到底是如何运转的。
但也许，一切都会在最合适的时间发生。

一路走来的努力、眼泪、汗水、挣扎和困难，终有一天你会明白，它们从来都不是毫无意义的。

不要期待人生永远顺利，也不要害怕困难的到来。困难只是人生的一点“点缀”，让旅程更加深刻，也让我们更加懂得珍惜。你只需要继续去做自己相信的事情，即使现在还看不到答案，也要相信自己的选择。

人生也会让你发现，其实人与人之间往往比我们想象中更加善良。有一直陪伴你的老朋友，也有那些默默欣赏你、支持你的新朋友。也许，正是这些在不经意间出现的人和缘分，悄悄连接起了我们生命中的一切。

也许，这就是所谓的**“牢不可破的羁绊”——不只是人与人之间的联系，更是每一次经历、每一次挣扎、每一段友情，以及每一个让我们走到今天的瞬间之间的连接。**

继续相信，继续前行，继续做你所相信的事。

总有一天，你会明白，一切都有它发生的意义。🤍

#ganbeiglobe #worldbaijiuday #baijiuid #chinesespirits #mingriverbaijiu

🤝 @pelita.indo @baijiu.id taken in Salty Fish by @barkepr

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2 months ago

SECOND CHANCE
A Sustainable Sparkling Sour inspired by the classic Rum Sour.

The name embodies the spirit of renewal at the heart of the challenge: every ingredient and
material is given a meaningful second chance to shine, from repurposed coconut husks and
lime peels to reclaimed Kevala ceramics.

Ingredients
• 60 ml @flordecanarum Flor de Caña 12 Year Rum
• 20 ml Smoked Bali Spiced Falernum Syrup (made with coconut water reduction, local spices, upcycled lime peels, and smoked with coconut husks)
• 25 ml Fresh Local Lime Juice
• 2 dashes Balinese Cacao Tincture
• Top with Vanilla Black Chai Tea Soda
• Garnish: Cacao-Flavored Coconut Chips
Serve: In a reclaimed vessel crafted from surplus clay from the production process.

Every ingredient deserves another opportunity. Built upon the elegance of a classic Rum
Sour, Flor de Caña 12 forms the heart of this sustainable sparkling serve. Vanilla Black Chai
tea from @madeteas is transformed into a lively soda, while fresh local lime provides brightness and its peels are reborn in a smoked Bali spiced falernum syrup infused with local spices and perfumed by repurposed coconut husks. Balinese cacao from @junglegoldbali and crisp coconut chips complete the journey, celebrating the island’s rich agricultural heritage. The cocktail is presented in a reclaimed ceramic vessel by @kevalaceramics , fashioned from surplus clay that would otherwise go unused. A timeless sour, reimagined through renewal, Second Chance proves that true sustainability lies not in creating more, but in recognizing the beauty and value of what already exists and giving it a meaningful second chance.

@peterlin_flordecana @flordecanachallenge @flordecanarum_apac #flordecanaID

📸 @ariefbudiatna
📍 @sekeninbali by @barkepr

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3 months ago

Happy🖐️🫰🙆♥️🫶 taken in Bali, Indonesia by @barkepr

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a day ago

A TOAST THROUGH GENERATIONS

This October, we invite you to discover a celebration inspired by Chinese heritage, timeless craftsmanship, and the traditions that bring people together.

Autumn is marked by meaningful traditions of gathering and connection. The Mid-Autumn Festival, celebrated in September, is a time for reunion, family, and sharing beneath the autumn moon. Following this season of togetherness, the Double Ninth Festival, celebrated in October, is a traditional occasion that honours longevity, respect for elders, and the bonds between generations.

Together, these two autumn traditions inspire our celebration—bringing stories of nature, culture, craftsmanship, and connection to the modern cocktail table.

From ancient rituals to modern cocktails, each creation tells a story where spirits become a bridge between the past and the present.

Take your time.
Explore the stories.
And raise a glass to the traditions that continue to live on.

One table. Many stories. One shared celebration.

📍 @masekitchen_seminyak
#ganbeiglobe
#baijiuid #chinesespirits
#mingriverbaijiu #honghualangjiu
@pelita.indo @baijiu.id by @barkepr

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4 days ago

Solitude

In solitude, you begin to realize that life doesn’t always happen the way you imagined it would.

There is no such thing as an unreasonable path. There are only moments that ask you to pause, reflect, and choose how you want to move forward.

Some things are meant to be accepted, some are meant to be learned from, and some simply become part of who you are.

Somewhere between the silence, the doubts, and the uncertainty, a different kind of clarity begins to take shape.

Not everything needs to be explained.

Some bonds are simply felt.
Some purposes are quietly understood.

Perhaps life is not about having all the answers, but about recognizing what is worth carrying forward.

And eventually, the noise fades.

What remains is stillness, a quiet place within yourself where you no longer need to question everything, only to be present with what is. taken in Planet Earth by @barkepr

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2 months ago

Mermaid Tears – 鲛人泪 (Jiāorén Lèi)
Main Recipe (1 Serving)
Ingredients
60 ml Ming River Baijiu
15 ml Goji & Jasmine Cordial
Sea Salt Air
20 ml Yuzu Citrus Foam
1 Clear Ice Sphere
1 Shiso Leaf
1 Torch-Charred Longan with Smoked Togarashi

Batch Sub - Recipes (10 Servings)
Goji & Jasmine Cordial (Yield: ~150 ml)
75 ml Water
38 g Sugar
1.5 g Dried Jasmine Flowers
6 g Dried Goji Berries
Citric Acid, to taste

Sea Salt Air (Yield: ~100 ml)
60 ml Goji & Jasmine Cordial
40 ml Filtered Water
1 g Soy Lecithin
Pinch of Sea Salt

Shio Koji (Yield: ~200 ml)
100 g Barley Koji
100 g Water
10 g Sea Salt

Yuzu Citrus Foam (Yield: ~200 ml)
125 ml Yuzu Purée (thawed)
50 ml Shio Koji
25 ml Rice Vinegar
1.5 g Soy Lecithin

Build & Presentation
Smoke 60 ml Ming River Baijiu with whole longan - with the peel and sprinkle of togarashi in wooden cover on top of the snifter.

Prepare the oyster shell with:
Goji & Jasmine Cordial
Sea Salt Air

Prepare the Masu with:
Yuzu Citrus Foam

Present all three components to the guest.
Remove the wooden cover.
Place one clear ice sphere into the glass. Simultaneously pour the oyster shell and the Masu into the smoked baijiu so the liquids combine while the airy foam naturally settles across the surface of the drink. Rest a shiso leaf across the rim of the glass, gently supported by the clear ice sphere.
Place the half-peeled, torch-kissed longan seasoned with smoked togarashi on top of the shiso leaf. Serve immediately while the remaining smoke slowly escapes from the glass.

Garnish
Shiso Leaf
Torch-Charred Longan with Smoked Togarashi

Ritual
The smoked baijiu represents the river.
The oyster shell symbolizes China’s eastern shoreline.
The Masu represents Japan’s tradition of fermentation and craftsmanship.
As the two elements are poured together, the river meets the sea.
The shiso leaf becomes the shoreline, while the torched longan becomes the Jiāorén’s Pearl—a single tear transformed by smoke, fire, and time.

#ganbeiglobe #worldbaijiuday #baijiuid #chinesespirits #mingriverbaijiu

📸 @dirgophotos
📍 @sekeninbali
🤝 @pelita.indo @baijiu.id by @barkepr

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3 months ago

@barkepr is the 2025 @worldclass Indonesia bartender of the year and today he shares his insights, specs and full prep notes to the community on Peche!

Charles Richard is an award-winning beverage professional and the founding force behind Seken Jazz & Cocktails in Bali. (@sekeninbali)
With over 25 years of experience across leading hospitality groups and five-star properties in Asia and the Middle East, he has built a reputation for shaping distinctive, concept-driven bar programs that merge precision with storytelling.

A specialist in pre-opening strategy and beverage innovation, Charles is known for translating classical techniques into modern expressions rooted in Indonesian culture. His work often bridges local ingredients, contemporary methods, and narrative-driven experiences, creating cocktails that move beyond flavour into ritual and emotion.

Alongside his creative work, Charles remains a dedicated mentor, shaping the next generation of bartenders while contributing to Indonesia’s evolving cocktail landscape.

Go give him a follow on @barkepr and check out his specs via link in bio on @peche.app by @barkepr

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4 months ago

𝗪𝗢𝗥𝗟𝗗 𝗖𝗟𝗔𝗦𝗦 𝟮𝟬𝟮𝟲 𝘅 𝗖𝗛𝗔𝗠𝗣𝗜𝗢𝗡 𝗡𝗜𝗚𝗛𝗧𝗦 𝗘𝗣.𝟯
The World Class Vietnam 2026 journey is entering its most thrilling phase, and May 26th at BARSON promises to be an high-energy night you cannot miss. The excitement kicks off with Community Day EP.2 - the very stage to honor groundbreaking efforts and witness the official announcement of the elite Top 20 finalists.

Immediately following the reveal of the Top 20 World Class Vietnam 2026, the energy at BARSON will continue to be elevated by Champion Nights EP.3, led by two exceptionally talented guest bartenders:

@barkepr - World Class Indonesia 2025 Champion, Co-founder of @sekeninbali.
@duongliam175 - Cocktail Creator, Co-founder of @hybrid_nhatrang & @hybrid_saigon.

From layered flavour combinations to unexpected twists in every pour, the night promises a cocktail menu driven by personality, culture, and the distinct creative voices of two bartenders who approach the bar in completely different ways, yet meet perfectly in the glass.

One night only at BARSON. See where the next chapter of 𝘊𝘩𝘢𝘮𝘱𝘪𝘰𝘯 𝘕𝘪𝘨𝘩𝘵𝘴 takes the bar.
𝗪𝗢𝗥𝗟𝗗 𝗖𝗟𝗔𝗦𝗦 𝗚𝗨𝗘𝗦𝗧 𝗦𝗛𝗜𝗙𝗧 𝗘𝗣.𝟬𝟯
🗓 26.05.2026 | 8PM - 11PM
📍BARSON, G-Floor at Le Méridien Saigon
👉 Contact us for reservations
__
𝗖𝗵𝗮𝗺𝗽𝗶𝗼𝗻 𝗡𝗶𝗴𝗵𝘁𝘀, an exclusive guest shift series by BARSON in collaboration with Diageo, where “𝘞𝘰𝘳𝘭𝘥 𝘊𝘭𝘢𝘴𝘴 𝘊𝘩𝘢𝘮𝘱𝘪𝘰𝘯𝘴” take over the bar, each bringing a one-night-only expression of their craft, story, and signature creations.

𝗕𝗔𝗥𝗦𝗢𝗡
Hotline: 055 922 7766
G-floor, Le Méridien Saigon, 3C Ton Duc Thang, Sai Gon Ward, HCMC

Drink Responsibly 18+. DrinkIQ.com
Don't share with those under the legal drinking age.
#ChampionNights #WorldClass2026 #WorldClassVN #GuestShift #Diageo #BARSON by @barkepr

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5 months ago

by @barkepr

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5 months ago

Preserved, not published. 🇨🇦🍁📸
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🎞️ @globalbartending | @worldclass
#worldclass2025 #worldclasstoronto #makeitworldclass #worldclass taken in Toronto, Ontario, Canada by @barkepr

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5 months ago

The vibes were just right at last week's @sekeninbali takeover. With @barkepr behind the bar and @kennygabrl behind the band, we're looking forward to nights like this with you again.

Catch our Friday jazz tomorrow. Only at Bebop. taken in Bebop Bar + Kitchen by @barkepr

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5 months ago