POTATO HEAD HONG KONG
Rosella Margarita ($120), made with roselle-infused tequila, orange curaçao, vanilla syrup and lime, all beautifully undercut by the roselle, sugar and salt lining the rim.
Then there’s the “Kaum Collection,” drinks inspired by or intended to pair with the food at Kaum, which have a few more flavors attached. Try the Pedas Margarita ($140), made with Cimarrón tequila, Los Danzantes mezcal, honey chili syrup and pineapple and lime juice. It’s a complex drink with a spicy, fruity kick. If that sounds too much for you, the Fig Sour ($135), made with Bulleit bourbon and Johnny Walker, fig-infused arak, bitters, lemon juice and egg white, is a boozy, figgy, creamy concoction that you could keep drinking all night
(or until you fall off your stool). And of course, there are the drinks to share (from $450), served in Bali-style fishing boat punch bowls.
Potato Head’s food is no slouch: it brings a delicate touch to Indonesian cuisine, from the fish-packed seafood wonton ($70) to the fall-aparttender ox tongue satay ($140). Between the bites, the drink and the chilled-out vibe, it’s looking like Sai Ying Pun’s back at the top of the city’s cool list.
G/F, 100 Third St., Sai Ying Pun, 2858-3036.
The Buzz: The Décor: The Drinks: Why You’ll Be Back: Adam White