HK Magazine - - NIGHTLIFE -

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

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