STOCK­TON

T.Dining by Hong Kong Tatler - - Scene -

Just past the row­di­est stretch of Wyn­d­ham Street is an al­most pitch­black build­ing en­trance lead­ing to Stock­ton. You won’t get lost—just fol­low the good-look­ing crowd on a Fri­day night. The speakeasy vibes con­tinue in­side the bar, where low slung so­fas in but­tery leather, vel­vety ban­quettes, un­treated brick walls and a well-stocked bar are just vis­i­ble in the can­dle­light. The name of the bar is taken from the mid­dle name of Amer­i­can au­thor Hunter S. Thomp­son, and the cock­tails are in­spired by var­i­ous lit­er­ary fig­ures known, for bet­ter or worse, for their drink­ing habits. The list cov­ers a whole spec­trum of flavours, although like their muses, some of the drinks can be off-bal­ance, es­pe­cially on sweet­ness lev­els. Nonethe­less, the col­lec­tion of liquors—in par­tic­u­lar, whiskies from the now-de­funct Karuizawa dis­tillery—is de­signed to im­press. The food menu is ex­ten­sive and wellex­e­cuted, con­sid­er­ing it is served un­til late into the night – think gas­trop­ub­meets-diner and a lot of pip­ing hot, deep-fried things. Af­ter your third drink, it will be ex­actly what you need.

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