ZEST

Mar 1

zest

Tucked away down a small alleyway amongst the concrete buildings of Cheongdam, Seoul, sits an unexpectedly humble clay wall. Step through the door, and you are immediately enveloped by a dimly filtered orange light and the bright, pleasant scent of citrus. You are greeted with a warm "Annyeonghaseyo" and an unaffected smile. Welcome to Zest, a venue that has quietly but entirely revolutionised the modern cocktail landscape.

The bar's name is a brilliant double entendre; while "zest" traditionally refers to energetic enthusiasm or the flavourful outer peel of a citrus fruit , in this space, it also serves as a clever abbreviation for "Zero-Waste". This is the beating heart of Zest: a relentless dedication to "Sustainable Fine Drinking".

Founded by a formidable quartet of industry veterans—Demie Kim, Sean Woo, Jisu Park, and Noah Kwon—the bar embraces the Korean minimalist philosophy of "the beauty of emptiness". You will not find unnecessary fuss or pretentiousness here; there are no garnishes without a distinct purpose, and not a single bottle is displayed on the back bar. Instead, guests are invited to observe an open lab where drinks are crafted using advanced culinary techniques.

Zest’s commitment to sustainability is woven into every sip. The team has permanently banned plastic PET bottles and aluminium cans from the venue, opting instead to carbonate their own sodas, tonics, and even cola using upcycled ingredients that would otherwise go to waste. They source their herbs and vegetables directly via contract farming to reduce packaging and control quality , and they even cultivate their own 'City Honey' from urban beehives located in Seoul.

This zero-waste ethos demands sheer liquid ingenuity. Take their approach to the Hallabong citrus fruit, for example: the fresh juice is pressed for their signature "Jeju Garibaldi," the peels are repurposed to distil their house gin, and the leftover pulp is collected and transformed into cordial or fermented to create a house Pulp Sauerkraut. It is a masterclass in sophisticated simplicity—much like zest itself, it is barely visible, yet incredibly powerful.

Unsurprisingly, this meticulous, forward-thinking approach has completely captivated the global bar community. Zest recently secured the No. 9 position on The World's 50 Best Bars 2024 list , whilst holding the remarkable title of No. 2 on Asia's 50 Best Bars for both 2024 and 2025. Having been crowned The Best Bar in Korea for three consecutive years (2023 to 2025) and awarded the prestigious Ketel One Sustainable Bar Award in 2024 , the bar has also become the cocktail partner of choice for luxury heavyweights, curating bespoke drinks experiences for the likes of Christian Dior, Louis Vuitton, and Balenciaga.

At SGCX, we are beyond thrilled to host the visionary team behind Zest. Prepare to experience a brilliant intersection of community, environmental mindfulness, and unparalleled flavour.

COCKTAILS X LIFESTYLE FEATURE

To be announced, stay tuned!

Bartenders

DO HYUNG ‘DEMIE’ KIM

CO-FOUNDER, LEADER OF ZEST SEOUL

Demie Kim is the co-founder and the leader of Zest, a Seoul-based bar known for its creative use of seasonal & local ingredients and commitment to sustainability. Originally from Busan, Demie began his bartending career at Woo Bar in W Seoul and later led the team at Alice as a head bartender, one of Cheongdam’s pioneering cocktail bars.

With more than 10 years of experience behind the bar, Demie opened Zest in 2020 December with a vision to create drinks that reflect Korean culture in a modern and responsible way. His approach blends technical precision with deep respect for native flavours—often drawing from traditional ingredients in new and unexpected forms.

Zest quickly gained international recognition, ranking No.2 in Asia’s 50 Best Bars 2024 and No.9 in The World’s 50 Best Bars. In 2024, Demie was also awarded the Altos Bartenders’ Bartender Award, a peer-voted honor recognizing his leadership, creativity, and contribution to the industry in Asia.

Demie is known for his calm presence, collaborative spirit, and quiet but steady influence on Korea’s cocktail scene. He continues to push boundaries while staying rooted in authenticity.