OPEN BAR

HK Magazine - - NIGHTLIFE -

Sai Ying Pun’s been in a bit of a slump lately, in dan­ger of los­ing its rep­u­ta­tion as a cool place to live as the chain con­cepts flood into High Street. En­ter the Hong Kong ex­pan­sion of Bali’s hip­per-thanthou Potato Head Beach Club to set our fears to rest. This is no straight Ba­li­nese im­port, ei­ther. In­stead they’ve gone all out on an almighty 8,000 square foot space that com­bines cof­fee shop, life­style store, in­com­ing vinyl/mu­sic room, In­done­sian res­tau­rant Kaum and—yes—a bar.

Chilled-out wood and com­fort­able fur­nish­ings are the or­der of the day, with easy-go­ing couches, plenty of fo­liage and the oc­ca­sional, but not over­done, Ba­li­nese touch—such as the beau­ti­fully in­tri­cate ceil­ing paint­ings, done by the To­raja peo­ple of South Su­lawesi. The bar it­self is long and com­fort­able, ideal for a long boozy ses­sion.

The cock­tail list has been de­signed by Potato Head group’s bar guru Dre Masso, who has tweaked and cus­tom­ized his cock­tails for the city. The menu is di­vided into sev­eral dis­tinct sec­tions: There are “rested” cock­tails made with spir­its left in vol­canic clay pots, which im­bues them with a dis­tinct, al­most gritty min­er­al­ity. It’s a re­fresh­ing con­trast to clas­sic drinks such as the Ves­per mar­tini ($120), which takes on a de­li­ciously sub­tle salty edge. Out of the “Potato Head Fa­vorites” you’ll find con­coc­tions such as the

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.