My Morning with Victoria Chow How the brains behind the It bar gets ready for her day

“A slow roll out of bed at around 8:30 or 9:00 am. My days end later than most so my mornings start later too. I wake up thinking of food so it’s off to the kitchen to whip up a bite to eat.”

“Breakfast. My whole family is huge on breakfast, if everyone’s in town we always sit together to eat before we start the day. If I don’t eat and run out for events - which has happened an occasion - as I just can’t function without it.”

“Greek yoghurt with fruit, granola and a drizzle of honey, and black tea (I recently cut coffee after suffering from stomach problems). I do sometimes feel the need to balance out the more alcohol-heavy part of my lifestyle so I try to eat clean when I can.”

“Nursing a cup of tea over the news. I got that from my dad who still reads the newspaper from cover to cover.”

“Aesop’s toner to wipe off any build-up over night and some serum! My minimal skincare routine is due to a mix of laziness and learning from a young age that any additional lotion breaks me out. I do most of my cleansing at night with an occasional deep-cleansing mask to fight the pollution in Hong Kong. Then it’s just my go-to eyeliner and a smidgen of eyeshadow and that’s it!”

“Either 30 or 90 minutes of Insanity or P90X. It just requires my laptop so I don’t have any excuses. I try to do this every day but if I have an early meeting I’ll just give myself a day off. I’m not someone who could wake up at 6 a.m. to squeeze in that workout. But I do need to break a sweat - if I’m not aching the next day I feel I’m not doing it right.”

“If I drink a lot, and the short answer is no, I actually only drink one or two servings a day. Most of my job only requires tastings which is just a few sips of each drink. But at the end of the day I like to kick back with a good beer.”

“I leave for work at around 11:30a.m. and head to my office or one of the bars where I oversee any marketing, PR or event related matters that day, whether that means meeting clients, the press, doing events or taking photographs for our social media. Then around 4pm my managers come in for a team briefing before tastings at 6pm. where we try out new flavours for events or season cocktails. After a few hours with customers at either The Woods or Kwoon, where we do our canned cocktails, I’m back home working on my laptop until around 1am or 2am.”