Celebrity Life

Randy Lai ventures beyond his home bar in search of Hong Kong’s most delicious Martini, and the mixologists poised to revitalise the beverage for an exciting comeback.

Like most addictions popularised over the past year and a half – who could forget the meteoric spike in online searches for “how to make sourdough”? – my initial motive for fixing Martinis at home was, predictably, to drown out the internal screaming that runs concomitant with a worldwide health emergency. Those days when I felt especially helpless – typically, the result of another lockdown, new restriction or some horrible announcement of yet another untimely venue closure – I resorted to the “direct pour” method: in effect, a searingly cold glass of gin, where the presence of vermouth could best be described as “ineffectual”.

But as Hong Kong wobbles gingerly into the third quarter of something like a “normal” year, my appetite for the drink has taken on a decidedly more appreciative guise. Last year, consuming them (and the pivot to making cocktails at home in general) seemed crucially like an act of self-care. In 2021, the Martini symbolises a return to form, typifying a whole class of well-made classics that we now have the pleasure of falling in love with on an evening out, following many months of homemade analogues.

Of course, some will argue that the drink’s elemental simplicity makes it a poor choice of standard bearer in the mission to re-open bars and encourage over-the-counter drinking. How could any cocktail made with just three ingredients (namely: gin, vermouth and ice) possibly be good enough to warrant a return to the notoriously outbreak-prone realm of bars and restaurants?

The first salvo to this mostly rhetorical invective is fired from across the harbour. The triggerman in question? Simone Rossi. A veteran bartender of London’s Dorchester Hotel, he now heads up DarkSide, Rosewood Hong Kong’s sultry hideaway for jazz, classic cocktails and premium aged spirits. Ranked No 40 on Asia’s 50 Best list, the bar stirs up one of Hong Kong’s most popular Martinis, and a litany of beverages made in the same minimalist style. “In order to foster interest in the classics, we first needed to have a very well-rounded signature,” says Rossi. “That’s why we created the Martini Vs Vesper, as a kind of baby step for casual drinkers, taking the traditional gin/ vermouth pairing and making it a little more light-hearted and approachable.”

To the layman, the signature concoction will appear uncannily similar to the archetypal Martini, served – in the hallowed tradition of transatlantic supper clubs – in a long conical glass, always chilled and garnished with a green olive-esque morsel. Available on a spirited base of either vodka or gin, it’s a surprisingly mellow evocation of a beverage that’s frequently typecast as boozy, bone-dry denouement. Rossi says that this recipe, incorporating two kinds of Mancino Vermouth (aromatised wine produced by adding botanicals to a base of Trebbiano) and wakamomo mountain peaches, is an “evolution” of the classic Martini, one that accommodates the distinctive preferences of Hong Kong’s local drinking culture. “Nowadays, many people are looking for something that’s less unhealthy and low ABV. Aside from its lower alcohol content, our Vs Vesper utilises a range of ingredients that mellow out and balance the entire flavour profile. It’s a lighter drinking experience, with floral notes and a texture closer to the wetter side of the palette.”

The success of the Vs Vesper does, of course, track with the Martini’s well-earned reputation for versatility. Sherry, amaro, pickled onions: time and time again, the basic equation of ‘gin plus vermouth’ has a way of reconciling cameo ingredients with surprisingly scrumptious results. “That’s why it’s so underrated,” says Rossi.

“As a category, there are few drinks better for showcasing lesser -known liquors, because of the outsized way in which these impact the strength, structure, or complexity of the basic recipe.” For discerning types on either side of the bar, the Martini’s potentially infinite variability – actuated by no more than a slight tweak in the proportion of gin, vermouth, or ice – has often made it the subject of fairly detailed scrutiny. Back on Hong Kong Island, in the belly of the financial district, drinkers will find Kyle & Bain, an intimate alcove that seats no more than 20, where the entire beverage programme (notwithstanding one or two curveballs) reads like Martini-fuelled Magna Carta.

Opened by award-winning Seattleite bartender John Nugent, who’s also behind Asia’s No 20 bar, The Diplomat, it feels – to put it mildly – like the sort of establishment that’s long overdue in Hong Kong. Dismayed by the absence of bars capable of whipping up anything more than a tepid Appletini, Nugent took matters into his own hands (with an assist from local hospitality group Leading Nation), culminating in a space where the “golden age” of the Martini remains well and truly alive. “Among the cocktail community, Martinis have always been a fixture,” says Nugent, “but within broader popular culture they gradually became this kind of abused, overly diluted drink. Many of our customers responded warmly to the idea of a bar that would challenge those misconceptions. At the same time, we were becoming acutely aware that what Hong Kong lacked was a place where drinkers could discover a wide assortment of Martini-style recipes, ranging from forgotten classics to modern interpretations.”

Each section of Kyle & Bain’s menu is inspired by the various “building blocks” comprising a classic American Martini. Essentially a four-act structure, cocktails pivot around spirits, vermouth, ice, soigné (the so-called “special element” that really ties a drink together, as Nugent explains) or some combination thereof. Start on a reassuringly strong note with the Gimlet: a boozy yet balanced number, located in the Spirits chapter of the menu. The recipe traditionally calls for equal parts gin and lime juice; on top of which Nugent shepherds in complementary flavours of genever, mastiha (a herbal liqueur originating on the Greek island of Chios) and a “salad cordial’ made by flavouring the eponymous preparation with leeks, cucumber and a variety of other bright, crunchy vegetables. Round, refreshing, yet also mouth-wateringly savoury, it adds a distinctly culinary facet to the Martini’s already-manifold personality.

Turn the page, and you’ll be greeted by the Vermouth section. Unlike the previous spirit-inspired chapter, this part consists of drinks that are driven by mellower, low-ABV ingredients. “That doesn’t necessarily mean they all must include vermouth,” says Nugent, “but it’s a catch-all we use to describe our lighter-drinking cocktails – those utilising aperitifs and fortified wines”. The pithily named Just Grapes is a helpful example. A tipple of Nugent’s own invention, it’s built on a base of two spirits – gin and Armagnac – then stirred over ice with verjus and Lillet Blanc (a fairly typical aromatised wine, made by blending Bordeaux grapes together with citrus liqueur). For good measure, a handful of muscat is garnished prior to serving, hammering home the drink’s essential qualities with the aid of a simple visual flourish. Semi-sweet, balanced and on occasion fruit-forward, these are – for lack of a better phrase – another excellent “gateway drug” to the realm of stiffly made cocktails.

In conversation with devotees like Rossi and Nugent, it’s clear then that the Martini remains a rich, somewhat underrated seam for innovation, just waiting to be mined. As always, the million-dollar question is whether such labours will produce a comeback that lasts; or whether the drinking public will simply lose interest and hurry on to the next thing. For a barman like Nugent, who’s staked much of Kyle & Bain’s reputation on the Martini’s inexhaustible possibilities, Hongkongers’ proven appetite for “simple things, done well” – whether we’re speaking of tuna temaki or a Tuxedo No 2 – gives him no small measure of confidence.

“I think that at any bar striving for excellence, it’s our job to guide customers into the same world that we ourselves have derived so much valuable experience and pleasure from. Even if you’re not ‘into’ the classic dry Martini, we have the elements to make something that’s going to be delicious, approachable and unlikely to alienate you.” The Martini: a beverage for the people, by the people. Now there’s a thought.

(Hero image: Kyle & Bain’s signature martini)

The post Stirring Renditions: n Search of Hong Kong’s Most Delicious Martini appeared first on Prestige Online - Hong Kong.

There’s no doubt Alex Lam inherited his musical talent from his parents, his father being Cantopop legend George Lam Chi-Cheung, and his mother, Sally Yeh. Still, the singer-songwriter and actor hasn’t let privilege get to his head — he’s not afraid to explore other paths, from a stint in Los Angeles to discover yoga and becoming a yoga teacher, to dipping his toes in fashion.

Lam met Hiro Yoshikawa, founder and designer of Washi Jeans, a Japanese denim brand, a couple years back and was intrigued by the designer’s backstory. Now based in Hong Kong, Yoshikawa is the 18^th generation of a revered sake maker in Okayama, Japan, and the first to leave the family business to pursue his own passion in denim-making. By chance, Yoshikawa had found an old document that charted out his family’s history, written on washi paper. Inspired by this, he developed and patented the Washi No. 6 paper yarn, which he utilizes in his first solo collection launching this month.

Lam, who has always had an eye for detail, quickly became an ambassador and muse for Yoshikawa, and took it upon himself to bring the recognition Yoshikawa deserves by helping him stage his upcoming solo debut.

We sit down with Alex Lam and Hiro Yoshikawa at Washi Jean's studio to talk about style and the upcoming debut of Yoshikawa's solo collection Life on Earth.

Can you describe your style? What are your wardrobe essentials?

AL: My style has always been inspired by musicians. I grew up watching some of my favourite bands like The Rolling Stones, The Beatles, and today, I'm inspired by singers like Drake. For me, my summer essentials include a sleeveless vest, a good multi-functional blazer and a pair of high-quality designer jeans.

Have you always been passionate about fashion and did you want to work in fashion?

AL: I have always cared about how I look and my outfits since I was a kid. I remember there was one time when the collar of my t-shirt wasn't right and I wouldn’t wear it out until my parents fixed it for me. Having friends who are in the fashion industry allows me to execute and experiment my ideas during workshops, like the ‘marshmallow’ colourway of the t-shirt I’m wearing right now. 

How did the both of you meet?

AL: I met Hiro-san thought some of our mutual friends.

HY: have been making jeans for other brands for the past 30 years and it has always been my dream to have my own denim brand. I have always hung out with people from the fashion industry, and meeting Alex from the music and acting world has made my life more fun and exciting.

Can you tell us a bit about your project with Hiro-san?

AL: I was hanging out with a group of producers and we often talk about fashion shows, designer brands’ videos, installation art and music. Once we found out Hiro-san wanted to launch his own denim brand this year, we decided to catch this opportunity and put our ideas together. We are organising a VIP launch event with a fashion show on June 11, 2021.

What was the biggest challenge you had to overcome with this project?

AL: I think the rules of the game changed after Covid started last year. We looked at online fashion shows last year, without the tradition styles, and we knew our team needed to do it in a cleverer way. The restriction for event gathering is 30 persons at the moment, so we were not able to invite too many friends and make the event as big as before. Plus the campaign and fashion show video shoot all in one day, that’s the biggest challenge in this project.

HY:  We have been staying in our studio almost every day is the past few months, meeting different parties like our PR team, models, videographers and producers.

What else are you up to this year that you can share with us?

AL: I have released a new song and I just finished a music video for another song. I have also been working on my YouTube channel and created a few series, but it’s been slightly slowed down because I was focusing in this project.

Has the pandemic affected the way you work or changed your priorities?

AL: Before Covid, I was busy working with clients, who often prepared everything. With changes and restrictions during this period, I am able to organise and create more content by myself.

What are you currently inspired by?

AL: There are many indie musicians and young kids out there who are doing their music in their unique styles. I admire them a lot as they can release songs as long as they think it sounds good. I used think good music requires the best studio and recording equipment, but turned out a lot of indie musicians are producing high quality songs just by working at home.

You have a YouTube channel, you're into fashion, music as well as classic cars. How did you get into each of those passions and how do you balance it all?

AL: Project by project. I’m now focusing more on quantity over quality and I'll keep learning from the progress and mistakes.

Do you have a motto you live by?

Stay healthy. As I was a yoga teacher, I still practice yoga for two to three hours each day. It’s a good way to reflect on myself and find peace.

The post Double Trouble: Kyle & Bain to Open Alongside Margo at Galleria Central this June appeared first on Prestige Online - Hong Kong.

2020 has been a very tough year for the hospitality industry in Hong Kong and all over the world. Throughout the pandemic, however, the city's bars and restaurants have showed remarkable resilience and creativity and have continuously adapted and reinvented themselves. With the fourth wave of Covid-19 cases hitting the city just before Christmas, these top restaurants have come up with new lunch menus, delivery and take away options to make sure that they can continue to feed us and keep us company.

22 Ships

Recently revamped Spanish eatery 22 Ships, helmed by chef Antonio Oviedo, is offering a new weekend à la carte lunch menu featuring all its trendy revisitations of Iberian classics as well as take out and delivery options for walk in orders and via JIA Everywhere.

22 Ships, 22 Ship Street, Wan Chai, Hong Kong; +852 2555 0722

AULIS

Aulis, Simon Rogan's intimate chef table experience in Hong Kong, has launched a new lunch set menu that includes refined Modern European delicacies like the Pigeon with red cabbage and blackberry and the acclaimed Truffle Pudding. The menu is available for one session from Tuesday to Friday and on Saturday for two sessions (12.30 and 3.30).

AULIS by Simon Rogan, UG08, Sino Plaza, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The Diplomat

Acclaimed speakeasy cocktail bar The Diplomat has launched the new 3 Martini Lunch promotion, welcoming guests to dine on a refined menu of pub grub and cocktails all day long. Additionally, the bar is offering a premium Cocktails To-Go bottled cocktail service, created to enjoy professionally mixed cocktails at home. To celebrate the festive seasons, The Diplomat is also bringing some much-needed festive cheer in the form of 12 Days of Cocktails, an advent calendar that offers guests the opportunity to enjoy special Christmas-themed cocktails at home until December 25th.

The Diplomat, Shop 1, LG/F, H Code, 45 Pottinger St, Central; +852 3619 0302

Écriture

Two Michelin star French restaurant Écriture has relaunched Écriture A La Maison, a take out and delivery service that features set menus for two or four guests. Highlights of the sets include the famed Caviar & Uni Tart, the Line Caught Brittany Turbot and the Bresse Chicken.

Écriture, 26/F H Queen's, 80 Queen's Road Central, Central; +852 2795 5996

Bayfare Social

Pan Mediterranean concept Bayfare Social at Rosewood Hong Kong, which blends elements of Spanish cuisines and Asian influences, is offering a new selection of take out and delivery options through Deliveroo as well as catering packages and an à la carte menu for dining in from Tuesday to Sunday (12-6pm).

Bayfare Social, 5/F, Rosewood Hong Kong, 18 Salisbury Road Tsim Sha Tsui; +852 3891 8732

Tate Dining Room

Vicky Lau's Michelin-starred elegant take on innovative French cuisine Tate Dining Room is offering a new festive lunch menu featuring delicacies like the Spiced Oil Confit Vension with Peppercorn Sauce and Aubergine. Additionally, newly opened lifestyle and gourmet boutique Date by Tate offers plenty of original and elegant takeaway options, like the very intagrammable Gastronomy Gourmet Boxes.

Tate Dining Room, G/F, 210 Hollywood Rd, Sheung Wan, Hong Kong; +852 2555 2172

Castellana

Italian restaurant Castellana has made some of its popular Piedmontese delicacies available for takeout and delivery. Additionally, the restaurant offers a new festive set lunch menu with Alba white truffle also available from Monday to Saturday with special openings on Sundays from December 20th to January 3rd. Castellana has also recently launched an online store with exclusive Italian products, Owl of Minerva.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028

La Rambla by Catalunya

La Rambla's famed Catalonian feasts are now available for delivery and take out through La Rambla@Home and Deliveroo. Options include dinner and sharing sets featuring signatures like the Avocado Lobster, Seafood Paella and Pan De Cristal Con Tomato. Additionally, the restaurant is also offering lunch from Monday to Saturday and all-day brunch on Sunday.

La Rambla by Catalunya, 8 finance st. 3071-73 Level 3, ifc mall, Central; +852 2661 1161

Duddells

Micheline-starred restaurant Duddells has made some of its sumptuous Cantonese banquets available for delivery and take out via JIA Everywhere. Some of these season's special include the decadent and refined winter claypot dishes, such as the Lamb with Winter Bamboo Shoots and Winter Mushrooms and Chinese Preserved Meat Clay Pot Rice.

Duddells, Level 3 Shanghai Tang Mansion, 1 Duddell St, Central; +852 2525 9191

Penicillin and Dead&

Penicillin, Hong Kong's first sustainable bar that recently opened in the heart of SoHo and its sister bar Dead&, both by industry legends Agung Prabowo and Roman Ghale, have launched new takeaway offerings and new opening hours. Penicillin is now offering bottled cocktails available for delivery (upon spending a minimum amount) and grab and go as well as new service hours for food and drinks from 2 to 6pm. DEAD &’s 250ml cocktails are also now available to sip and enjoy at home alongside mouth-watering signature food items like the Dead Dog and the &Wings.

Penicillin, Amber Lodge, L/G, 23 Hollywood Rd, Central; +852 9880-7995

Dead&, G/F, 18 Wo On Lane, Lan Kwai Fong, Central; +852 +852 9886 5711

Simon Rogan at Home

Following the latest restrictions, Simon Rogan’s Michelin-starred Roganic Hong Kong has brought back its award- winning delivery and takeaway service, Simon Rogan at Home. The new 3-course menu features festive delights such as roast turkey and Caramelised chestnut and celeriac soup with hazelnut.

Roganic, Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The post Here’s How You Can Continue to Eat at These Top Restaurants This December appeared first on Prestige Online - Hong Kong.

2020 has been a very tough year for the hospitality industry in Hong Kong and all over the world. Throughout the pandemic, however, the city's bars and restaurants have showed remarkable resilience and creativity and have continuously adapted and reinvented themselves. With the fourth wave of Covid-19 cases hitting the city just before Christmas, these top restaurants have come up with new lunch menus, delivery and take away options to make sure that they can continue to feed us and keep us company.

22 Ships

Recently revamped Spanish eatery 22 Ships, helmed by chef Antonio Oviedo, is offering a new weekend à la carte lunch menu featuring all its trendy revisitations of Iberian classics as well as take out and delivery options for walk in orders and via JIA Everywhere.

22 Ships, 22 Ship Street, Wan Chai, Hong Kong; +852 2555 0722

AULIS

Aulis, Simon Rogan's intimate chef table experience in Hong Kong, has launched a new lunch set menu that includes refined Modern European delicacies like the Pigeon with red cabbage and blackberry and the acclaimed Truffle Pudding. The menu is available for one session from Tuesday to Friday and on Saturday for two sessions (12.30 and 3.30).

AULIS by Simon Rogan, UG08, Sino Plaza, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The Diplomat

Acclaimed speakeasy cocktail bar The Diplomat has launched the new 3 Martini Lunch promotion, welcoming guests to dine on a refined menu of pub grub and cocktails all day long. Additionally, the bar is offering a premium Cocktails To-Go bottled cocktail service, created to enjoy professionally mixed cocktails at home. To celebrate the festive seasons, The Diplomat is also bringing some much-needed festive cheer in the form of 12 Days of Cocktails, an advent calendar that offers guests the opportunity to enjoy special Christmas-themed cocktails at home until December 25th.

The Diplomat, Shop 1, LG/F, H Code, 45 Pottinger St, Central; +852 3619 0302

Écriture

Two Michelin star French restaurant Écriture has relaunched Écriture A La Maison, a take out and delivery service that features set menus for two or four guests. Highlights of the sets include the famed Caviar & Uni Tart, the Line Caught Brittany Turbot and the Bresse Chicken.

Écriture, 26/F H Queen's, 80 Queen's Road Central, Central; +852 2795 5996

Bayfare Social

Pan Mediterranean concept Bayfare Social at Rosewood Hong Kong, which blends elements of Spanish cuisines and Asian influences, is offering a new selection of take out and delivery options through Deliveroo as well as catering packages and an à la carte menu for dining in from Tuesday to Sunday (12-6pm).

Bayfare Social, 5/F, Rosewood Hong Kong, 18 Salisbury Road Tsim Sha Tsui; +852 3891 8732

Tate Dining Room

Vicky Lau's Michelin-starred elegant take on innovative French cuisine Tate Dining Room is offering a new festive lunch menu featuring delicacies like the Spiced Oil Confit Vension with Peppercorn Sauce and Aubergine. Additionally, newly opened lifestyle and gourmet boutique Date by Tate offers plenty of original and elegant takeaway options, like the very intagrammable Gastronomy Gourmet Boxes.

Tate Dining Room, G/F, 210 Hollywood Rd, Sheung Wan, Hong Kong; +852 2555 2172

Castellana

Italian restaurant Castellana has made some of its popular Piedmontese delicacies available for takeout and delivery. Additionally, the restaurant offers a new festive set lunch menu with Alba white truffle also available from Monday to Saturday with special openings on Sundays from December 20th to January 3rd. Castellana has also recently launched an online store with exclusive Italian products, Owl of Minerva.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028

La Rambla by Catalunya

La Rambla's famed Catalonian feasts are now available for delivery and take out through La Rambla@Home and Deliveroo. Options include dinner and sharing sets featuring signatures like the Avocado Lobster, Seafood Paella and Pan De Cristal Con Tomato. Additionally, the restaurant is also offering lunch from Monday to Saturday and all-day brunch on Sunday.

La Rambla by Catalunya, 8 finance st. 3071-73 Level 3, ifc mall, Central; +852 2661 1161

Duddells

Micheline-starred restaurant Duddells has made some of its sumptuous Cantonese banquets available for delivery and take out via JIA Everywhere. Some of these season's special include the decadent and refined winter claypot dishes, such as the Lamb with Winter Bamboo Shoots and Winter Mushrooms and Chinese Preserved Meat Clay Pot Rice.

Duddells, Level 3 Shanghai Tang Mansion, 1 Duddell St, Central; +852 2525 9191

Penicillin and Dead&

Penicillin, Hong Kong's first sustainable bar that recently opened in the heart of SoHo and its sister bar Dead&, both by industry legends Agung Prabowo and Roman Ghale, have launched new takeaway offerings and new opening hours. Penicillin is now offering bottled cocktails available for delivery (upon spending a minimum amount) and grab and go as well as new service hours for food and drinks from 2 to 6pm. DEAD &’s 250ml cocktails are also now available to sip and enjoy at home alongside mouth-watering signature food items like the Dead Dog and the &Wings.

Penicillin, Amber Lodge, L/G, 23 Hollywood Rd, Central; +852 9880-7995

Dead&, G/F, 18 Wo On Lane, Lan Kwai Fong, Central; +852 +852 9886 5711

Simon Rogan at Home

Following the latest restrictions, Simon Rogan’s Michelin-starred Roganic Hong Kong has brought back its award- winning delivery and takeaway service, Simon Rogan at Home. The new 3-course menu features festive delights such as roast turkey and Caramelised chestnut and celeriac soup with hazelnut.

Roganic, Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The post Here’s How You Can Continue to Eat at These Top Restaurants This December 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.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Aulis

To say that the new seasonal dishes at Simon Rogan's development kitchen are stunning is an understatement. The new menus, led by Sous Chef Karl Steele, showcase some fantastic produce from local growers and suppliers in the region, so it's as fresh as you can get it. A 10-course spring menu is available for dinner, and a 9-course menu is offered at lunch on Saturdays. In both menus, you'll find some of Aulis' newest creations including a 42-day aged beef, and dishes like the king oyster and fermented black garlic, New Territories tomatoes with the sweetest king crab, and my new favourite: Stout sourdough and whipped mushroom. Think airy umami-packed mushroom parfait spread liberally on a warm, crunchy and beautifully fragrant slice of sourdough bread. This is the type of bread you do not want to miss to save room for other dishes.

Aulis, UG08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

La Rambla by Catalunya

The new Sunday Brunch at La Rambla by Catalunya has been designed to whisk you away to a Spanish mercados gastronómicos (or gourmet food market) without ever having to leave Hong Kong. The main purpose of course, is to provide a safer environment for guests, so that dishes that were previously available at their buffet is instead served directly at your table. This includes all the tapas, salads, cold appetisers and charcuterie. Other elements such as the Butcher's Corner and Seafood Market are there for guests to choose the produce at before the chef grills away. One item definitely worth ordering is the 3XL Butterflied Spanish red prawn, which you can choose to have with salsa verde, chimichurri or other sauces.

La Rambla By Catalunya, 3071-73 Level 3, IFC Mall, 8 Finance Street, Central; +852 2661 1161

The Diplomat

If you have yet to discover this speakeasy pub concept by acclaimed mixologist John Nugent, you'll want to keep it in your books for all the fun and flavourful cocktails they have on offer. However, it's not just the drinks that will pull you in, as the pub grub is likely to impress you just as much. The menu of snacks and hot dishes feature some familiar and hearty items including Black truffle mac & cheese, and the already famous Diplomat Burger, but it's the Suckling pig cubano that delighted with its smoky, succulent meat and crispy skin, cut through with mouth-puckering pickles and mustard.

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

Duddell's

If you're in the 'eat dim sum any time of the day' camp, then I think we can be friends. And since we're friends now, we can enjoy Duddell's new all-day set menu which features an assortment of their signature dim sum together. Highlights include the classic 12-fold Shrimp dumpling, Pork and shrimp dumpling with conpoy, Truffle fried pork dumpling and of course, my all time favourite, the Crispy barbecued pork bun. So satisfying, I think I'll go with, or without you.

Duddell's, Level 3 Shanghai Tang Mansion, 1 Duddell Street, Central; +852 2525 9191

Castellana

For Easter, Italian fine dining restaurant Castellana is presenting a limited menu to celebrate the occasion. The seven-course menu is scrumptious from start to finish, but the true star of the show is the Slow cooked milk fed lamb leg in Piedmont style. The meat is beautifully cooked to absolute perfection with very minimal gaminess, extreme tenderness (think hot knife cutting through butter) and is artfully paired with crispy artichoke for a balance in flavours and textures. It's best enjoyed with a glass of Piedmont red recommended by their expert sommelier.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028

Rubia

One of the newest restaurants in town is Spanish restaurant, Rubia. Pioneered by the team behind tapas bar Pica Pica, Rubia is also true to its roots in Spanish cuisine with a key focus on hand-reared beef. The Rubia Gallega boneless ribeye is what a perfect steak should be – flavourful and juicy – and comes with a side of sweet Spanish Piquillo peppers, hand-cut Patatas frites, and house salad in mustard dressing. Apart from the mouthwatering beef that one must order, the Black fideos cooked in lobster stock with Carabinero and aioli is also worth a special mention. The saucy, briny seafood dish if full of flavour, and comes with the final flourish of sweet buttery roe from the prawn head for that extra hit of umami.

Rubia, Wisdom Centre, 35-37 Hollywood Road, Central; +852 2889 1199

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