In 2014, an idea of just a gap year working somewhere, turned into an experience of a lifetime. Introduced by din to the hospitality industry as a barback, Enji curiously and passionately ventured into the craft of becoming a liquid chef. Here at Farzi Cafe, those ventures are facilitated by the luxury of their laboratory and equipment. Enji works closely with Din to cultivate a style of cocktail making that is all about extracting flavours in particular ways and combining them in a manner that offers a balanced, easy drinking and elegant drink, which is almost too easy to reorder.

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