New Hong Kong bar openings in 2021
After a turbulent year, Hong Kong bars are trying to reset themselves and adapt to the new changes. At the same time, there are new players joining the scene to provide interesting drinking experiences to guests. From eccentric Japanese izakaya bars to Korean Sool-jip, these are the latest venues to check out for a drink in Hong Kong.
Maximal Concepts and Mandarin Oriental, Hong Kong join forces to create the brand new Japanese izakaya concept The Aubrey, located on the 25th floor of the hotel. Encapsulated the vibe of Japanese izakayas in Ginza, Tokyo, the outlet places a strong emphasis on the bar programme, which consists of three bars that are led by Devender Sehgal, former bar manager at Otto e Mezzo Bombana.
The Main Bar offers a core selection of Highball and Chuhai cocktails, a signature cocktail menu inspired by the game of chess and a rotating selection of three seasonal cocktails based off a singular Japanese ingredient.
The second bar is the four-person Omakase Cocktail Bar which will take guests on a drinks journey across Japanese spirits and flavours. The third bar – The Champagne and Sake Bar – will feature the age-old tradition of oysters and champagne. The champagne list comprises 55 references, mostly focused on smaller growers, including the house label, which is produced by Hostomme from Chouilly. In addition to Champagne, the saké list is carefully created with about 25 labels (with 7 by the glass options). Ranging from modern classics, aged, seasonal, limited to rare releases, the list showcases a full variety of flavours sake can produce.
The kitchen is helmed by Chef Yukihito Tomiyama, a Japanese national most recently at the one Michelin-starred Shinji by Kanaseka in Macau. Specializing in traditional Edomae sushi-making techniques, guests will also appreciate the sushi and sashimi skills of Chef Tomiyama and his team. Other dish highlights include robata grill and tempura.
Address: 25th Floor, Mandarin Oriental, Hong Kong
Black Sheep Restaurants introduced The Last Resort as the latest addition to the SoHo area.
Served as a dive bar with simple, good-time libations, the nostalgic menu is priced from $40-50 and features an array of “college drinks”, whether it is a Whiskey Apple, Bourbon Coke, or Vodka Cranberry. The Rum Sour blends smoky-sweet notes, while the classic Margarita and Long Island Iced Tea go heavy on the spirits. A variety of beers on tap and wallet-friendly wines ($40 per glass) round out the short but sweet selection of dive bar staples.
For bar nibbles, Executive Chef of Ho Lee Fook, Fukuro and Le Garçon Saigon, Chef Jowett Yu unveils his secret recipe for fried chicken, featuring a blend of 12 different spices and chilies. Chef Yu’s battered bird delivers shatteringly crisp skin and juicy, tender meat, using three-yellow chicken from the New Territories famed for its depth of flavour. The dish goes hand-in-hand with a side of golden-fried potato wedges dipped in sour cream and sweet chili sauce.
Address: 52b, Peel Street, Central, Hong Kong
Following the successful opening of Hong Kong first closed-loop bar Penicillin, Hong Kong bar legends Agung Prabowo and Roman Ghale unveil their second bar co-venture DEAD & (“dead end”). Aim to deliver tasty yet affordable cocktails in the friendly neighbourhood vibes, the dive bar extends from its 500 sq. ft. indoor space into the expansive amphitheatre next door, which is a popular outdoor drinking space for the locals.
The bar drinks list is simple and the concoctions are mixed with nostalgia-inducing flavours. “Serius” cocktails include the signature DEAD & Garibaldi (HK$50) with double shots of Campari and a super fluffy blended orange juice, Jungle Juice (HK$50) with double rum and exotic fruits, and the notorious Wolf of Wall Street’s favourite drink 5 o’clock martini (HK$50) – served straight with a lemon twist. Guests have the option to upgrade their cocktail and “make it nice” with a finer spirit for HK$20.
“Old school” pitchers include Traditional Pimm’s Cup (HK$250) and White Sangria (HK$200), while the icy and boozy “Crushable Slushies” include Erin Rose Irish Cofee (HK$50) and Panda Colada (HK$50).
Address: 18 Wo On Lane, Lan Kwai Fong, Central, Hong Kong
Hong Kong gin label Perfume Trees Gin opens Tankyu Distillery, the brand’s first tasting room, at The Mills, Tsuen Wan.
As the tasting room of Perfume Trees Gin, there will be regular tasting workshops from Mondays to Sundays to promote gin and cocktail culture for industry fellos and public in Hong Kong. In addition to that, the bar is offering Omakase Cocktails, where the mixologists will customise each and every glass for guests according to their preference, mood and even the weather and craft a variety of creative cocktails with the infusion of Perfume Trees Gin, coffee, tea and CBD.
Address: 301, The Mills 45 Pak Tin Par Street, Tsuen Wan, Hong Kong
OBP, a Korean drinking and eating establishment, is now opened on Old Bailey Street. Showcasing inventive and traditional drinks and cuisine, the outlet brings the Korean sool-jip experience with sharing plates and Korean libations to the crowds of Hong Kong.
Beverage Director of Westside Hospitality Daniel Eun curates a range of exclusive cocktails and Korean alcohol. The light and elegant cocktails are designed to pair with the umami palette of OBP dishes. Inspired by his Korean heritage, Daniel created an assembly of 6 cocktails all comprised of Korean alcohol – soju, makgeolli (Korean rice wine) and baeksaeju. For example, Dokdo (Sour Apple) Gimlet, a Chungha (Korean sake) based drink, is aerated, tangy, and refreshing; Red Devil 02 is an ode to the 2002 World Cup South Korean National soccer team where the team historically played their way to the semi-finals. It features genever, a Dutch liquor, reminiscent of the Dutch coach of the soccer team.
OBP also exclusively hosts Damun Premium Makgeoli, a sweet and easy-to-drink rice wine that pairs well with the dynamic flavours of OBP’s menu.
The edibles feature traditional options including Kimchi Pancake and Spicy Seafood Noodle. The establishment also serves re-interpreted dishes such as Salmon Lunch Box and a twist on Korean fried chicken, Boneless Fried Chicken.
Address: 3-5 Old Bailey Street, Central, Hong Kong
The Hari Hong Kong
Last December, The Hari opened its latest destination hotel in Hong Kong. The two hotel eateries, namely Italian restaurant, Lucciola Restaurant & Bar, and Japanese restaurant, Zoku Restaurant & Terrace, are set to offer the latest exciting dining and drinking experience in town.
On top of the sumptuous food selection, Lucciola is the best place to enjoy aged liquor from the digestif trolley, wine from a wine list with strong Italian focus, or classic cocktails such as Aperol Spritz, Negroni and Amaretto Sour.
Meanwhile, the bar programme of Zoku highlights a concise selection of imaginative, multi-sensory cocktails that draw inspiration from Japanese flavours and culture. For instances, Tsundoku features daijingo sake, gin, peach, cranberry, ginger and soda, garnished with a paper crane on the side as a nod to its namesake; Suzie Wong is a cheeky concoction of whisky, rose syrup, cucumber and yuzu soda jazzed up with a spritz of rose water tableside. Additionally, the beverage list comprises a wide variety of sakes, shochus, Japanese whiskies, and fine wines.
Address: 330 Lockhart Road, Wan Chai, Hong Kong
Bar de luxe
Brought to Hong Kong by legendary Japanese mixologist Hidetsugu Ueno, owner and bartender of the acclaimed Bar High Five in Tokyo, in 2017, Bar De Luxe is one of the very few bars in Hong Kong that hones the spirit of Japanese bartending and presents the authentic Ginza flavor and experience.
The bar has now moved into its new venue located on the seventh floor of H Code on Pottinger Street with a larger space spanning 1700sq ft. The fresh and modern outlook of the bar provides an open city view through its floor-to-ceiling glass windows.
To celebrate the reopening, the top bartenders created five special cocktails, including Gratitude, a cocktail crafted by Japanese whiskey, cherry liquor, yomogi liqueur, oolong tea, lemon and garnished with eustoma petals; Centaurea, an earthly cocktail using Scotch, yomogi liqueur, and Fernet Branca; Syriacus, an aromatic cocktail concocted with bergamot liqueur, gin, elderflower liqueur, lemon, and yuzu honey; Winter Sunset, a mulled-wine mixed by rum, wine, cloves, and cinnamon; and Abode of Snow using gin, mandarin liqueur and Darjeeling black tea.
Address: 7/F, The Steps, H Code, 45 Pottinger Street, CENTRAL