Three Hong Kong bars to try out.

A trio of new bars down the back streets of Cen­tral is adding even more color and so­phis­ti­ca­tion to Hong Kong’s drink­ing scene.

DestinAsian - - DEPARTMENTS - BY ADAM WHITE

YOJIMBO

Aus­tralian de­signer Ash­ley Sut­ton made his name with The Iron Fairies in Bangkok, and since then he’s been the force be­hind some of Asia’s most gor­geous bars. Yojimbo is his fourth out­let in Hong Kong in just two years, with a techno-neon-un­der­ground vibe pulled straight from the right kind of yakuza flick. Ki­mono-clad “geishas” weave through the crowd as dancers writhe above the bar. The drinks hold up too: head bar­tender Al­berto Al­dave, for­merly of The Ritz Lon­don, cre­ates cock­tails that look as good as they taste. The name­sake Yojimbo is a mix of gin, sake, yuzu, and cham­pagne served in a ce­ramic sake bot­tle, while the Kill Bill– in­spired Crazy 88—made with ginger-in­fused gin, passion fruit, and pineap­ple—comes topped with a katana-shaped piece of choco­late ( 37-43 Pot­tinger St.; 852/2576-1717; fb.com/yo­jim­bohk).

COA

A smil­ing mu­ral of Mayahuel, the Aztec god­dess of agave, greets devo­tees at this temple to mez­cal —te­quila’s grit­tier, smok­ier, and in­fin­itely more fla­vor­ful cousin. Owner and agave evan­ge­list Jay Khan trav­els reg­u­larly to Oax­aca in south­ern Mex­ico to source the 90-plus ar­ti­sanal mez­cals ar­ranged be­hind the counter; he even stocks a few bot­tles that have pre­vi­ously never been ex­ported. If you’re in the mood for some­thing light and bub­bly, try Coa’s house-fer­mented pineap­ple and cin­na­mon tepache. An­other stand­out? The Caf­feinated Ne­groni, which mixes gin, mez­cal, and cof­fee-in­fused ver­mouth to de­liver a rich, smoky hit. If you’ve kept things sim­ple and or­dered a mez­cal, just re­mem­ber the golden rule—sip, don’t shoot ( 6-10 Shin Hing St.; 852/2813-5787; coa.com.hk).

BAR SAKE CEN­TRAL

Hid­den be­hind a cur­tain in­side the Sake Cen­tral re­tail space at PMQ, this in­ti­mate 16-seat venue of­fers a ro­tat­ing se­lec­tion of 20 or so sakes sourced from across Ja­pan, all served in ex­quis­ite glass­ware. Or­der some bar snacks to chow on—sea­sonal tem­pura, pork-belly

ag­nolotti— and start work­ing your way through the list. Of par­tic­u­lar note is the draft sake on tap: grassy, slightly fruity, and as fresh as it gets, it’s an al­co­holic rev­e­la­tion ( S109-113, PMQ, 35 Aberdeen St.; 852/2656-6552; sake-cen­tral.com).

Clock­wise from above: Just some of the sakes avail­able on a ro­tat­ing ba­sis at Bar Sake Cen­tral; veteran mixol­o­gist Jay Khan mak­ing a Caf­feinated Ne­groni at his new agave­fo­cused bar, Coa; in­side Yojimbo, a Ja­pane­sethemed nightspot from Bangkok-based...

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.