What happens when raw nightlife energy meets world-class wine knowledge? We sat down with Derek Li, one of Hong Kong’s most convincing sommeliers, to find out.
From selling cocktails in the chaos of Lan Kwai Fong to studying for the Master Sommelier exam, Derek shares how passion, curiosity, and pure hustle shaped his journey. We talk about breaking into the wine industry, what it really takes to sell wine on the floor, and why education matters more than ego. Derek opens up about training young sommeliers, building unforgettable guest experiences, blind tasting, and navigating a changing F&B scene.
We also dive into bold wine pairings, unexpected regions, the reality of studying for the world’s toughest wine exams. And even how music fits into his philosophy of life.
If you love wine, hospitality, or stories that go beyond labels and titles, this episode will challenge how you think and make you want to pour a glass and listen closely.
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A summary of the interview with Derek Li
A Sommelier rooted in real life, not ivory towers
Derek Li doesn’t come from a classic fine-dining or academic background. He grew up in Hong Kong and entered the wine world through Lan Kwai Fong, the city’s loud, festive nightlife hub. Back then, he wasn’t a wine expert at all. He was simply someone who loved alcohol, loved people, and loved making guests happy.
Ironically, that raw ability to sell drinks without knowing much about wine is exactly what pushed him forward. When a general manager noticed that Derek was one of the top sellers despite lacking wine knowledge, she encouraged him to study WSET, and even sponsored him. That single push changed everything.
Discovering wine through study, curiosity, and taste
Derek started with WSET Levels 1 and 2, then progressed to Level 3. Along the way, he realized wine wasn’t just something to sell. It was something to understand, explain, and share through stories.
His curiosity led him to the Court of Master Sommeliers, where he passed the Introductory and Certified Sommelier levels in 2014. Today, he is an Advanced Sommelier and a Master Sommelier candidate, a journey he describes as intense, demanding, and deeply consuming. Much of his life now revolves around study, blind tasting, and constant self-improvement.
Selling wine starts with loving wine
One of Derek’s strongest beliefs is simple: never sell what you don’t like. Every wine on his lists is something he has personally tasted and enjoyed, even the cheapest glass pour.
For young sommeliers, his advice is practical and honest:
- Find one or two bottles you genuinely love
- Learn their stories
- Sell them with conviction
- Build relationships, not just bills
To Derek Li, success isn’t about showing off knowledge. It’s about creating experiences guests remember, and making them want to come back for you.
Education as a tool, not a pedestal
After stepping away from full-time restaurant work to focus on his Master Sommelier studies, Derek turned to education. He now teaches WSET courses in Hong Kong, something he admits is far from easy.
Keeping students engaged for hours requires energy, storytelling, and passion, not just facts. Derek believes real learning only happens when information is digested, not memorized. That’s why he constantly encourages students to:
- Taste wines instead of just reading about them
- Travel to wine regions when possible
- Use videos, photos, and real experiences to build memory
Wine, for him, is physical and emotional, not just theoretical.
Wine pairing: courage, curiosity, and collaboration
Derek approaches wine pairing like experimentation in a kitchen. He believes sommeliers who know how to cook naturally pair better, because they understand ingredients, textures, and techniques.
Rather than rigid rules like “red with meat, white with fish,” he focuses on:
- Cooking methods
- Sauces
- Fat, sweetness, bitterness, and balance
Some of his more adventurous pairings include:
- Chinese abalone with orange wine
- Almond milk soup with Madeira
- Truffle ice cream with PX Sherry
For Derek, great pairings enhance both the food and the wine. Bad ones destroy both. And yes, Bordeaux with oysters is firmly on his “never again” list.
A changing industry and a new generation
After more than 15 years in Hong Kong’s F&B scene, Derek has seen major shifts. There are fewer people entering the industry, and those who do often expect faster promotions. While opportunities come quicker today, the workload is heavier and more multitasking is required.
Despite the challenges, Derek believes young professionals are lucky: they gain responsibility faster and learn more broadly. What hasn’t changed is his core requirement when hiring: real interest. If someone doesn’t buy wine themselves or doesn’t visit wine bars, he sees it as a red flag.
Blind tasting, integrity, and brand work
When working with wine brands or hosting tastings, Derek insists on blind tasting whenever possible. Labels, prices, and reputations can distort judgment. Blind tasting keeps things honest.
He collaborates with major names like Bollinger and luxury brands, but never turns education into pure promotion. Knowledge comes first; brands come second.
Beyond wine: music, balance, and lifestyle
Wine isn’t Derek’s only passion. He’s also deeply involved in underground music as a DJ, seeing a clear connection between music curation and wine selection. Both reflect personality, philosophy, and lifestyle.
For him, wine is not about prestige. It’s about enjoyment, curiosity, and living well. Music, wine, and learning all serve the same purpose: making life richer.
Looking ahead
Derek continues his demanding Master Sommelier journey while educating and mentoring the next generation. He believes Hong Kong’s wine scene still has room to grow, especially when sommeliers dare to explore lesser-known regions, unexpected pairings, and authentic personal styles.
Wine, in Derek’s world, isn’t about perfection. It’s about passion, honesty, and sharing something you truly love.
Derek Li’s recommendations
- Wine Science: the application of science in winemaking, by Jamie Goode
