SKYE

HK Magazine - - NIGHTLIFE -

im­bued te­quila base, down to the tiny drop­per loaded with am­brosial liqueur made from vi­o­let petals. Re­mem­ber Jeff Koons’ flower-blan­keted colos­sus Split Rocker at the Rock­e­feller Cen­ter two years ago? Skye has made a drink out of it, named the Rock­ing Horse ($110). A sprin­kle of roasted wal­nut on top adds a crunchy tex­ture to the bour­bon and cas­sis in this mint julep spinoff, while the mint leaves throw in a hint of fresh­ness to the mix of aro­mas—a per­fect palate cleanser in be­tween the sa­vory bar dishes.

Skye is se­ri­ous about their bar bites. The melt-in-your-mouth Szechuanstyle Black An­gus skew­ers ($180), ac­com­pa­nied with a mildly spicy water­melon chut­ney, are worth the trip back alone; while the duck con­fit cro­quettes ($160) wowed us with a lav­ish fill­ing of shred­ded duck con­fit. With a spec­tac­u­lar view, and creative drinks menu (liq­uid ni­tro­gen drinks are in­bound), it’s look­ing like we’ll be back ev­ery week­end.

27/F, The Park Lane Hong Kong, a Pull­man Ho­tel, 310 Glouces­ter Rd., Cause­way Bay, 2839-3327.

The drinks: Why you’ll be back: Sophia Lam

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