Celebrity Life

Hong Kong's ever-changing dining scene is constantly evolving.

So much so, that it can get a little difficult to keep track of it all, let alone remember to book and try the new restaurants that have caught your eye. From brand new concepts to fresh venues and additional locations, here is our guide to seven of Hong Kong's most promising new restaurants to try right now.

Well, what are you waiting for...

The post 5 Ways to Enjoy Your Coffee at Home appeared first on Prestige Online - Hong Kong.

Hong Kong's ever-changing dining scene is constantly evolving.

So much so, that it can get a little difficult to keep track of it all, let alone remember to book and try the new restaurants that have caught your eye. From brand new concepts to fresh venues and additional locations, here is our guide to seven of Hong Kong's most promising new restaurants to try right now.

Well, what are you waiting for...

The post Raising a Glass to Hong Kong’s Luxury Champagne and Cocktail Lounge appeared first on Prestige Online - Hong Kong.

A cup of coffee is a surefire way to perk up your day, and as dawn turns to dusk, the addition of coffee in your cocktail seems the perfect way to pep up evenings, too.

From the classic espresso martini to more creative caffeine-infused concoctions, wake up and smell our top five coffee cocktails you should try in Hong Kong right now.

Espresso Martini at Terrible Baby

The bar concept at Eaton Hong Kong is not as ‘terrible’ as it sounds. In fact, it’s actually quite the destination venue with a bar, garden and music room all in one place. Named after the 1929 French novel Les Enfants Terribles by Jean Cocteau, Terrible Baby also has popular Mexican mixologist Edgar Santillan mixing it up behind the bar. One of our favourite rocket fuel sips is an espresso martini and Terrible Baby sure does a mean one. It’s created with a cold brew coffee liqueur that blends beans from Mexico, Indonesia and more; French hazelnut liqueur for a little sweetness; and handcrafted Bimber Vodka from London.

Terrible Baby, 4th Floor, Eaton Hong Kong, 380 Nathan Road, Jordan, Kowloon; +852 2710 1866

Saigon Coffee at M Bar

Offering cocktails on a menu called 'Journey To The West', M Bar pays homage to the classics infused with Eastern flavours while celebrating their individual colonial influences. For caffeine lovers, the Saigon coffee is the one to try. Using traditional dark-roasted Vietnamese coffee, which is known to be strong and flavourful, hotel mixologist Slamet Haryadi mixes filtered coffee with cherry eau de vie and cacao vermouth, then tops it off with sliced Gifford almonds and frothy milk foam.

M Bar, 25th Floor, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central; +852 2825 4002

Nomad at Bedu

Head to the Middle East -- via Gough Street -- for a little kickstart to your evening with the Nomad. A cocktail in honour of a modern-day Bedouin's drinking journey, it pairs an exotic-flavoured pineapple coffee cordial with sweet white rum for punchy results. The taste of coffee is light, but serves to round out the flavour and adds fragrance to the ultimate wake up call you’ve been asking for.

Bedu, 40 Gough Street, Central; +852 2320 4450 

Clarified Coconut Milk Punch at COA

Inspired by a Vietnamese coconut iced coffee, this cocktail at Mexican-inspired cocktail bar COA is a clear winner for coffeephiles — and when I say clear, it really is. Not only does co-founder and mixologist Jay Khan use smoky mezcal joven and Ethiopian arabica coffee-infused aged rum for the drink, but it’s also clarified using a milk-wash technique with coconut cream. Here, dry sherry, tamarind, cardamom, pineapple, lemon juice and salt are used to curdle the mixture, before it's strained to extract a clear and flavourful cocktail.

COA, Shop A, Lower Ground Floor, Wah Shin House, 6-10 Shin Hing Street, Central; +852 2813 5787

Teaspresso at Stable Bar

Named after the traditional Hong Kong drink yin yeung, which is coffee mixed with milk tea, the Stable Bar’s Teaspresso is a more mellow riff on the classic espresso martini. At the base is Japanese Ki No Tea Gin (or Kyoto dry gin) which blends juniper with green tea for a subtle but fragrant sweetness, followed by a dash of St. George coffee liqueur and chocolate bitters to bring it back up to speed. It’s finally topped with milk foam and crushed blueberry powder to balance the creamy cocktail for a refreshing finish.

Stable Bar, 1st Floor, House 1881 Stable Block, 2A Canton Road, Tsim Sha Tsui, Kowloon; +852 3988 0288

The post The Drinks List: 5 Coffee Cocktails to Power Up With appeared first on Prestige Online - Hong Kong.

Syrah, also known as Shiraz, is one of the few grape varieties called a different name depending on the style of wine it produces.

On the one hand Shiraz, whose name is widely used in South Australia, implies a plush style with a fruit-forward nose that underscores ripeness and opulence on the palate. It suggests a New World style in a traditional sense.

Syrah, on the other hand, tends to suggest the opposite. This original French term indicates a cooler style with spicy fruit, structure and austerity, similar to what you find in Old World Northern Rhône wines.

Amazing Syrah/Shiraz is produced in both Northern Rhône in France and in South Australia, representing the two classic styles of this variety. But the dual personalities of this grape and the differences in these two distinctive styles have somewhat overshadowed the diversity of Syrah worldwide. This versatile grape produces both robust, powerful bottles as well as sleek and elegant ones. It has two contrasting faces, both of which are beautiful.

Aside from the fruity, lush and unctuous Shiraz from warm regions such as Barossa and McLaren Vale, Australia now boasts more peppery, sleek and elegant bottles from cooler areas within Victoria and New South Wales. Terroirs that show great potential – places such as Heathcote, Grampians, Yarra Valley, Hunter Valley and Canberra District – are no longer under the radar. The traditional Australian style has been dissolved.

While some producers have kept their Shiraz labelling, some turned to Syrah to imply a cool, fresh European style. As much as producers enjoy juggling with names, the varietal spelling is far less important than the terroir when it comes to the wine’s features.

New Zealand has a more pronounced presence of Syrah. The Gimblett Gravels terroir within North Island’s Hawke’s Bay is perfect for the spicy, brooding style reminiscent of fine northern Rhône. It also shows its signature purity and focus, rendering the deep peppery fruit and plushness that a fine Hawke’s Bay Syrah offers.

[caption id="attachment_207306" align="alignnone" width="1280"] One of most important wineries that produces Syrah in Chile, Apalta Montes.[/caption]

In Chile, the diversity of Syrah is getting mapped out. Wines from the Central Valley, especially Colchagua and Maipo, are fleshier and more voluptuous. Syrah from Limari shows savouriness and blue fruit. We’re also very pleased with the Syrah from Casablanca and San Antonio Valley, both of which are acclaimed sources for cool- climate expressions of the grape, some reminiscent of an outstanding Côte Rôtie or Hermitage.

“Syrah is indeed very promising here in the valley,” says Meinerd Bloem, chief winemaker of Casas del Bosque in Casablanca. “The subtlety and spicy fruit render an intellectual expression of the grape.”

Back in the Northern Hemisphere, California is now an aspiring contender for great Syrah/Shiraz. Along with Santa Barbara, wineries in Napa and Sonoma are attempting great wines with this spicy variety. And Washington State is producing some rock ’n’ roll Syrahs that some of the New World fruit drive, but with an underlying Old World reserve and green notes. This may be the best place to make Syrah in the entire United States.

Italy also has its regions for Syrah, with Tuscany taking more of the spotlight. Most of the best are made on the Tuscan coast, but areas between Florence and Tuscany – as well as near Cortona – make spicy and complex reds. I’ve even had a number of noteworthy Syrahs from Sicily.

Today, to be Syrah or Shiraz is no longer a question. As producers focus more on expressing their own terroir with this grape, the future of Syrah will be more diverse than ever. Nor do I believe what some sommeliers and wine merchants in America say about Syrah being hard to sell. Open a glorious bottle of Syrah from any of the best regions in the world and enjoy – and marvel at their unique character and greatness. More and more people in the world, especially in Asia, are enjoying excellent Syrah.

James Suckling's Top 8 Sensational Syrahs

Guigal Côte-Rôtie La Landonne 2015

This is a profound wine, offering really striking depth of aromas and flavours with a resonance that really stops you still. Dark stones, ripe dark plums and blackberries, liquorice, sarsaparilla, orange peel and cloves with still more spices floating in the midst.

Score: 100

guigal.com

Tyrell's Shiraz Hunter Valley Old Patch 1867 2014

These are tricky wines to taste. The purity and finesse are at work here, alongside perfectly shaped structure and pitched ripeness; it's deceptively silky and seductive. The nose has the sort of bottomless depth of ripe red and dark plum fruit aromas that you only find in the very best wines. So profound and so alluring, a weapon of mass seduction in a glass.

Score: 100

tyrells.com.au

Colgin Cellars Syrah Napa Valley IX Estate 2015

Smelling this takes my breath away. Cloves, flora, metal shavings, blackberries and smoked meat. Mandarin zest, too. Full body with a perfect balance of ultra-fine tannins and great complexity. Goes on for minutes. Sets a new standard of Syrah for California.

Score: 100

colgincellars.com

Le Macchiole Bolgheri Scrio 2015

The depth of aroma takes your breath away with bark. tea leaves, peppermint, dried rosemary, thyme, sage, pressed violets, cedar, crème de cassis, blackcurrants and lavender. Full body, layer upon layer of fruit of every colour on the spectrum, pinpoint acidity and a finish that seems endless.

Score: 100

lemacchiole.it/

Clonakilla Shiraz Canberra District Shiraz Viognier 2015

This is a rare beauty: a Syrah-based wine that delivers power in an elegant way. The aromatic spectrum is vast, from fine musky florals to white pepper and almost every imaginable spice. Then an incredibly exuberant explosion of boysenberries, raspberries and cherries of every shade takes centre stage as well as red to blue to purple plums. It is full of life.

Score: 99

clonakilla.com.au

Trinity Hill Syrah Hawke's Bay Homage 2014

A beautifully articulated edition of this Hawke's Bay Syrah that's loaded with potential. It's a strong vintage that's been cleverly crafted into a thoroughbred wine, packed with spicy and complex interest on the nose: blackberries, cloves, anise, pepper, some dark stony notes and crushed purple flowers. Still frisky and full of youthful, snappy appeal.

Score: 98

trinity hill.com

Matetic Syrah Valle de San Antonio 2012

This is an unbelievable red with sublime tannin texture and mind- bending depth and finesse. The nose shows granite, slate, blackberry, blueberry, and lavender aromas. Full body yet agile and harmonious. Only 350 cases made. Drink or hold. Made from biodynamic grapes. Spectacular. Could this be the La Turque of Chile?

Score: 97

matetic.com

Montes Syrah Valle de Apalta Folly 2016

Incredibly complex with sweet- tobacco, iron, blackberry, black-olive and dried- strawberry aromas. Full body, ultra-refined tannins and a rich finish. Harvested before the rains. Juicy tannins. Very structured and big style but shows balance. Drink or hold.

Score: 96

monteswine.com

The post James Suckling’s Top 8 Wines of the Syrah Variety appeared first on Prestige Online - Hong Kong.

Wake up and smell the coffee.

Hong Kong's enthusiasm for coffee shows absolutely no signs of slowing down and has resulted in more coffee shops and café concepts to pop up around the city. As an individual whose brain will only start working with coffee, I made it a point to visit the newest and check out what they pouring. So, here it is, a curated list of five of Hong Kong's new cafés worth visiting to get your caffeine fix.

Cookie DPT Pop-up at The Upper House

[caption id="attachment_207143" align="alignnone" width="1408"] Image: Cookie DPT Facebook[/caption]

Located inside the luxury hotel, Cookie DPT has set up shop -- a pop-up one that is -- on the sixth floor. The space, which utilises the lobby area and grassy lawn is an excellent spot to indulge in one of their insta-famous cookies (I recommend the classic chocolate chip or the brownie-filled cookie), or other treats, along with an iced latte. The lawn is great if you want to bring along your pup(s) too and enjoy the sunshine.

Open: 1 May to 30 August from 11:00 am to 7:00 pm

The Upper House, Level 6, 88 Queensway, Admiralty, Hong Kong

Blue Bottle Coffee

[caption id="attachment_207150" align="alignnone" width="1397"] Image: Blue Bottle Coffee Hong Kong Instagram[/caption]

Californian coffee brand Blue Bottle officially launched in Hong Kong last month in Central. In order to practice safe social distancing practices, the café currently only opens for takeout orders, but that didn't stop the long queues. Since then, the lines for Blue Bottle Coffee have finally died down so now is the time to grab one of their pour-overs or "New Orleans-style" iced coffee.

Open: Monday to Sunday from 8:00 am to 5:00 pm

Blue Bottle Coffee, G/F and 1/F, 38-42 Lyndhurst Terrace, Central, Hong Kong

DeTour (Sheung Wan)

[caption id="attachment_207151" align="alignnone" width="1332"] Image: DeTour Coffee Instagram[/caption]

The neighbourhood favourite DeTour in Sai Ying Pun opened its second venue in Sheung Wan last month. Here, the café remains a petite space which offers breakfast and coffee in a bright, relaxing atmosphere, thanks to the floor-to-ceiling windows. Another sliding take-away window allows for quick pick-ups too, if you plan to swing by.

Open: Monday to Friday from 7:30 am to 5:00 pm; Saturday 8:15 am to 5:00 pm; Sunday 8:15 am to 4:00 pm

DeTour, G/F, 379 Queen's Road Central, Sheung Wan, Hong Kong

Knockbox Coffee Company (Central)

[caption id="attachment_207156" align="alignnone" width="1467"] Image: Knockbox Coffee Facebook[/caption]

The original Knockbox Coffee Company café in Mong Kok may be a little hidden but it still managed to garner an impressive following thanks to their incredible beans freshly roasted in-house. Now with their second location in Central, bean heads can now visit and sip on one of their espresso-based or specialty coffees, or even pick up some single-origin grounds, on the Island.

Open: Monday to Friday 8:00 am to 6:30 pm; Saturday and Sunday from 9:00 am to 6:30 pm

Knockbox Coffee Company, Shop B, G/F, World Trust Tower, Stanley Street, Central, Hong Kong

Doubleshot by Cupping Room

[caption id="attachment_207157" align="alignnone" width="1238"] Image: Doubleshot by Cupping Room Instagram[/caption]

This new all-day drinking (yes, all day) and dining concept by Cupping Room Coffee Roasters is perched on the corner overlooking Hollywood Road. Light and airy, the space is a great place to relax in the afternoon over a brew or recline with a cocktail in the evening. The coffee itself uses beans that are traceable to a farm, estate, processing mill, or growing region and change frequently, depending on the region's peak seasonality.

Open: Monday to Wednesday from 11:00 am to 10:00 pm; Thursday to Sunday from 11:00 am to 11:00 pm

Doubleshot by Cupping Room, 1F, Hilltop Plaza, 49 Hollywood Road, Central, Hong Kong

The post 5 New Hong Kong Cafés to Get Your Coffee appeared first on Prestige Online - Hong Kong.

A hearty congratulations to Asia's 50 Best Bars 2020, especially the eight Hong Kong bars that made it on the list this year.

Much like Asia's 50 Best Restaurants, the annual award ceremony for Asia's 50 Best Bars was unveiled as a virtual event. The fifth edition of the list featured the very best across Asia and included eight bars from Hong Kong.

[caption id="attachment_207065" align="alignnone" width="1501"] The Old Man Hong Kong[/caption]

This year, The Old Man Hong Kong dropped from the No.1 spot and placed second to Singapore's Jigger & Pony. The Singaporean bar entered the ranking two years ago and in 2019, won the Highest Climber Award by moving up a whopping 33 places, before jumping an additional 8 to take first place this year. Although The Old Man were knocked off the top, award-winning mixologist and co-owner Agung Prabowo was awarded the inaugural Industry Icon award, while sister bar The Old Man Singapore ranked in at 22. Meanwhile, Hong Kong's agave-based cocktail bar COA took third place, rising 9 spots to place 12th on the list. Co-founder Jay Khan was also awarded the Altos Bartenders' Bartender for 2020.

[caption id="attachment_207067" align="alignnone" width="1646"] Jay Khan of COA[/caption]

Other bars from Hong Kong on Asia’s 50 Best Bars 2020 include Quinary (No. 16); The Wise King (No. 18); Otto e Mezzo Bombana at (No. 28); Caprice Bar at (No. 34); The Pontiac (No. 35 -- newcomer); and Lobster Bar and Grill (No. 44).

The full list of Asia's 50 Best Bars 2020:

1. Jigger & Pony, Singapore
2. The Old Man Hong Kong, Hong Kong
3. Coa, Hong Kong
4. Indulge Experimental Bistro, Taipei
5. Atlas, Singapore
6. Native, Singapore
7. The Bamboo Bar, Bangkok
8. Manhattan, Singapore
9. The SG Club, Tokyo
10. Aha Saloon, Taipei
11. Vesper, Bangkok
12. Sober Company, Shanghai
13. Bar Mood, Taipei
14. Bar Trigona, Kuala Lumpur
15. Bar Benfiddich, Tokyo
16. Quinary, Hong Kong
17. Tippling Club, Singapore
18. The Wise King, Hong Kong
19. Speak Low, Shanghai
20. Bar High Five, Tokyo
21. Bee's Knees, Kyoto
22. The Old Man Singapore, Singapore
23. D.Bespoke, Singapore
24. Tropic City, Bangkok
25. Gibson, Singapore
26. Draft Land, Taipei
27. Room By Le Kief, Taipei
28. Otto E Mezzo Bombana, Hong Kong
29. Charles H, Seoul
30. 28 HongKong Street, Singapore
31. Rabbit Hole, Bangkok
32. Nutmeg & Clove, Singapore
33. Backstage Cocktail Bar, Bangkok
34. Caprice Bar, Hong Kong
35. The Pontiac, Hong Kong
36. Hope & Sesame, Guangzhou
37. Junglebird, Kuala Lumpur
38. The Odd Couple, Shanghai
39. Bar Trench, Tokyo 
40. Sidecar, New Delhi
41. Bar Orchard Ginza, Tokyo
42. The Curator, Manila
43. Union Brasserie, Bakery & Bar, Jakarta
44. Lobster Bar & Grill, Hong Kong
45. The Back Room, Manila
46. MO Bar, Singapore
47. Alice, Seoul
48. Coley, Kuala Lumpur
49. Le Chamber, Seoul
50. Cham Bar, Seoul

The post 8 Hong Kong Bars Listed on Asia’s 50 Best Bars 2020 appeared first on Prestige Online - Hong Kong.

The locally-formulated, climate positive gin will be donating a signifant portion of revenue to bar professionals affected by the pandemic.

The post Zhen Gin launches the #BarTabSG Relief Fund appeared first on The Peak Magazine.

The locally-formulated, climate positive gin will be donating a signifant portion of revenue to bar professionals affected by the pandemic.

For more stories like this, visit www.thepeakmagazine.com.sg.

A mutual passion for imbibing non-ubiquitous wines, working knowledge of quality service and an eye for comfortable bar-room aesthetics led two friends to Think Wine.

Late last year, two French residents of Hong Kong with experience in top local and international restaurants as managers, sommeliers and wine procurers launched a relaxed wine bar in Soho, with an intriguing list of bottles and accompanying nibbles that go beyond charcuterie and fromage, designed to make good pairings.
The story of how they met and had their bar-venture Eureka moment is a curious one, full of coincidences. Romain Loriot, managing director of Think Wine, came to Hong Kong with Alain Ducasse’s restaurant group to help close Spoon restaurant and open Rech Hong Kong; he then became the sommelier and wine buyer for the 12 restaurants of Le Comptoir Group – six were high-end, notably the two-star Écriture. The face of Think Wine is Jean-Benoit Issele, former head sommelier of the one-star Belon in Soho (number 15 on the Asia’s 50 Best Restaurants 2019 list) among other establishments.

[caption id="attachment_206846" align="alignnone" width="1280"] Romain Loriot and Jean-Benoit Issele, enthusiastic owners of Think Wine[/caption]

“It’s funny, we’re both from the South of France – I’m from Montpelier and Jean-Benoit [JB] is from Nîmes,” explains Loriot. “They’re a 20-minute drive from each other but we never knew each other. JB arrived two days after me in October 2016, and a week later we were both in the wine bar LQV, got talking and decided to play the game ‘blind tasting’: I gave him a glass from my bottle, he gave me a glass from his – and they were both the same wine! From 1,200 bottles on the list, we’d both chosen the same one, from Jura, from Ganevat: La Zaune à Dédée [a white, 80 percent Gewurztraminer, 20 percent Sauvignon]. “After that, we decided to meet every Sunday and go to a wine bar for blind tastings. After three or four months, we felt we’d seen all the interesting wine [in Hong Kong bars], so we imagined opening a wine bar together, and finally we really said, ‘Let’s do it!’”

The duo, however, aimed for much more than presenting a list of talking-point wines. “Quality of service,” was another factor, adds Loriot. “There are plenty of wine bars we liked, but they didn’t have the kind of service that JB and I knew in Michelin-star restaurants where we’d worked: a conversation with the waiter about the background of the wines, good recommendations and serving techniques, and comfortable seating – something most wine bars lack. We wanted to have all this, at a good price.”

Think Wine’s 1,800 square feet of floor space is divided into distinct zones: a cellar room with a central counter where up to 12 can gather; a private room with a long table; a bar counter and adjacent tables with barstools; a lounge graced with armchairs and sofas that incorporates Christian Lacroix fabric and wallcoverings; and the balcony – a mix of tables and chairs and deck cushions. “We were blessed to find architect Bruce Ng to work with all our ideas,” says Issele. “He helped us include a lot of personality, including my grandfather’s Michelin-star-chef menu collection, Romain’s family champagne-cap collection and Riya Chandiramani’s mural in the middle of the bar to tell our personal life and stories about wine.”

[caption id="attachment_206845" align="alignnone" width="1280"] Think Wine is divided into zones offering distinctly different vinous vibes, from groups of 12, to private parties for up to 70 people along with one-on-one tastings[/caption]

The bar has held winemaker masterclasses, private tastings and had private parties for up to 70 people in the main area. Weekly masterclasses have included introductions to champagne houses, as well as wines from other regions when visited by the likes of Nicolas Raffy, winemaker from Mas Amiel, in Maury in the Roussillon; Hervé Bizeul from Domaine du Clos des Fées in Roussillon; and from Alsace, Eddy Leiber-Faller – winemaker at Domaine Weinbach. Additional regular wine events are held without visiting representatives, and there was a recent champagne and caviar event.

Wine bars often have a limited selection of snacks but the Think Wine duo know their market and haven’t neglected hot dishes. Warming dishes feature hot tartines, truffle risotto and baked camembert, and “our cheese-platter choices change once a month”, adds Loriot. “All our food service is focused on what matches the wines that people are drinking.”
Unusually for a wine bar, Sunday brunches are served too. “We have oysters and signature dishes – like a mixed platter of cold cuts and cheese” explains Loriot.

“We needed something with eggs, so we put on a Mediterranean quiche – making it vegetarian, as many people we know prefer that. We’ve known chefs at [restaurants like] Belon, Écriture and Caprice for years; they helped and suggested ways of making our signature brunch dish the Dragon Dog, which has lobster and truffle in it.”

Monthly pop-up chef collaborations started recently, first with Nordic restaurant Frantzén’s Kitchen, where JB had worked previously. Guest chefs from popular restaurants present four to six casual dishes; some reflect items they serve, others are concocted especially for Think Wine.

[caption id="attachment_206847" align="alignnone" width="1917"] Think Wine offers 600 vinous varieties, of which 80 percent are French, with the remainder from the likes of Spain, Italy, Australia, Germany, The Lebanon and Morocco[/caption]

This month, Roganic restaurant is offering among its selection a fried-chicken sandwich, which isn’t on its regular menu. “It’s fun,” says Loriot. “JB and I see the chef’s items and then pair them with wines between us.”

Think Wine has been received positively by guests: “Some are surprised by the amount of wine and the diversity we have,” says Loriot. “They like some of the big bottles we get, too, such as the [fortified red] Mas Amiel 1985 that we serve with a pipette – like in a winery. People like the experience, and they often take pictures and videos.”
Of the 600 varieties on offer, 80 percent are French. Thanks to Loriet’s connections in France, half of these come directly from producers. Not wanting to ignore wines from further afield, countries such as Australia, Italy, Germany, Spain, Lebanon and Morocco have also featured so far.

“We had to think, ‘What’s good for a wine bar?’” says Loriot. “Not all work if you’re not having a restaurant meal – they can be too full-bodied – from North America or from Cahors in the South of France; you want a nice steak with these – or too sweet, like a great Yquem for example, which people only enjoy with a dessert in a restaurant. So we had to think about what can be enjoyed on their own and to pair with our food.

“We have some amazing wine from Australia. Before I came to Hong Kong, I didn’t really like Australian wine,” Loriot confesses. “I’d always tasted the big wineries’ offerings, but some small winemakers that make just 2,000 to 5,000 bottles are really special natural wines.”

In homage to the way the Think Wine founders met, the bar holds its regular Blind Tasting Challenge – challenging patrons to guess three out of four qualities about a wine they taste after stipulating a white or red preference – and three “yes or no” questions are allowed. It’s a tough ask, and for the few who succeed the reward is determined by a lucky draw, with prizes ranging from a corkscrew to lunches for two at upscale restaurants. It’s all part of the disarming fun vibe here – as Issele puts it, “We hope to educate guests about wine, and provide them with a nice environment and service for them to relax, enjoy and have a good time.”

The post A Mutual Passion for Imbibing Non-ubiquitous Wines Led Two Friends to Think Wine appeared first on Prestige Online - Hong Kong.

The reopening of Hong Kong's bars and pubs, with new measures such as maximum table seatings of four, has been met with great anticipation. Us included. In response, we've gathered five of our favourite cocktail bars that we are excited to return to and sip on that well-deserved drink.

The Old Man

As Asia's number one bar (according to Asia's 50 Best Bars list), The Old Man is considered the hero of Hong Kong's bar scene, and for good reason. The Ernest Hemmingway-inspired speakeasy offers some of the best cocktails we've tried, thanks to top mixologist Agung Prabowo. My cocktail of choice --A Moveable Feast #1964-- is resplendent with flavours of the sea with consommé-esque characteristics I could never say no to. The bar itself is an intimate space with handsome qualities throughout. 

The Old Man, Lower G/F, 37 Aberdeen Street, SoHo, Central, Hong Kong; +852 2703 1899

DarkSide

Not only was the Rosewood one of Hong Kong’s top luxury hotel openings of 2019, but they also opened one of the city’s best new bars; DarkSide. An homage to Kowloon’s fondly-known moniker, the bar also dedicates itself to a selection of dark spirits including some rather rare labels of rum, whiskey, calvados, cognac and more. In addition, the concise but stellar cocktail list goes down extremely well with the live jazz sessions. There are also vintage cigars and an array of dark chocolates and snacks to pair with your beverage of choice.

DarkSide, 2/F Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 3891 8732

Tell Camellia

Inspired by our beloved beverages of tea and cocktails, it’s no wonder we frequent this somewhat hidden bar. Tucked away in Central’s H Code building, Tell Camellia is the drinking den that satisfies both cravings. It’s also headed by bartender and industry experts Sandeep Hathiramani and Gagan Gurung, so you can be sure that you are in safe hands. Meanwhile the menu showcases a rotating list of Teatails and T&Tonics, which either blends tea in the cocktails or uses tea redistilled with gin.

Tell Camellia, H Code, 45 Pottinger Street, Central; +852 9821 5501

 The St. Regis Bar

Another luxury hotel The St. Regis Hong Kong opened in 2019, there was one particular thing — other than the stunning André Fu-designed suites — we were all excited to visit; The St. Regis Bar. Thankfully, it did not disappoint. Quite the contrary, it exceeded many of our expectations and offered us some solid, and rather spirited, cocktails that we were happy to sip on. The St. Regis’ signature service is also apparent and makes for an indulgent evening of cocktail drinking.

The St. Regis Bar, 2/F The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai; +852 2138 6800

The Diplomat

We are definitely heading back to this speakeasy pub concept by acclaimed mixologist John Nugent for all the fun and flavourful cocktails they offer, not to mention the impressive pub grub we sampled too. The space, which feels like a hidden gem, is worth visiting for a pre/post/or any time drink with favourites including the signature pandan-infused Tarling cocktail, clarified English milk punch and super indulgent Irish coffee.

The Diplomat, LG/F, High Block, H Code, 45 Pottinger Street, Central; +852 3619 0302

The post 5 of The Best Bars in Hong Kong to Return to From Today appeared first on Prestige Online - Hong Kong.

The Top 10 Most Expensive Champagnes in the World Some expensive champagnes today are so exclusive that they’re available only to the rich and famous. [...]

The post The Top 10 Most Expensive Champagnes in the World appeared first on Most Expensive Thing.