Among the cities that never sleep, Hong Kong has nothing to envy in New York, for whom the famous expression was historically coined. Animated by a legendary nightlife, this Southeast Asian peninsula pulsates to the rhythm of its ever-changing events. Regularly featured in lists such as "Asia's 50 Best Bars" and "World's 50 Best Bars," Hong Kong's bars are now in the global spotlight. Here's a closer look at eight must-visit bars, all located in the Central District, to discover Hong Kong in a whole new light!
Bar Leone
The first bar to enter Asia's 50 Best Bars list directly in first place last July and to receive the distinction of "Highest New Entry" in the World's 50 Best Bars in October, Bar Leone is the fruit of Lorenzo Antinori's singular vision. After exploring all the subtleties of mixology in the bars of the most prestigious hotels, the renowned Roman mixologist has settled in at Bar Leone, an establishment where he can let his personality shine through his concept of popular cocktail (think cocktails for the people). Relaxed and welcoming, Bar Leone is reminiscent of the institutions of the Italian capital. Its excellent menu of reinvented and perfectly executed classic cocktails has literally won the hearts of locals and visitors alike. The editorial team's favorite? The zesty Olive Oil Sour to accompany the legendary mortadella sandwiches.
WITH THE
Among Hong Kong's most popular bars, COA is a true love letter to Mexican spirits. Founded by Jay Khan, a visionary mixologist with a passion for handcrafted cocktails, this venue, which has topped Asia's 50 Best Bars list for three consecutive years, boasts Hong Kong's largest collection of agave-based spirits, with over 200 bottles of mezcal and tequila, served neat or in cocktails inspired by flavors from around the world. In a candlelit, industrial-chic setting, agave aficionados and curious newcomers alike are tempted to try the bar's signature cocktail, La Paloma de Oaxaca, whose rim is covered in sea salt. And if you're wondering what Coa means, it's the name given to the tool used to harvest agave, a plant native to Mexico!
The Aubrey
Located within the Mandarin Oriental Hotel, The Aubrey seamlessly blends the traditional charm of a Japanese izakaya with contemporary elegance. Perched on the 25th floor, with spectacular views of Hong Kong Bay, this establishment immerses its guests in the world of spirits from the Land of the Rising Sun, thanks to a menu that reflects the full diversity of Japanese products. The bar boasts an impressive selection of champagnes and Japanese spirits, including rare sakes. Always eager to offer guests new epicurean experiences, Devender Sehgal, the head bartender, guides each guest through an intimate two-hour omakase tasting or inventive cocktails showcasing shochu liqueur from Japan's four prefectures. If you're visiting Hong Kong, be sure to stop by on a Friday. On that day, a visit to The Aubrey is accompanied by renowned DJ sets.
https://www.mandarinoriental.com/en/hong-kong/victoria-harbour/dine/the-aubrey
The Savory Project
Awaken your taste buds with the bold flavors of Savory Project, an innovative cocktail bar founded by Jay Khan and Ajit Gurung of Coa. Winner of the "Best New Opening" award at Asia's 50 Best Bars 2024, this stylish Soho spot celebrates unconventional flavors that stray from the traditionally sweet ingredients found in cocktails. Here, savory cocktails, both alcoholic and non-alcoholic, are crafted with ingredients more commonly found in kitchens, such as Japanese white soy sauce, dried beef, roasted corn husks, and mushrooms. If you're looking for a truly unique concoction, we highly recommend the Thai beef salad with rum, chili, and kaffir lime. A cocktail for adventurous palates only!
Penicillin
Hong Kong's first eco-responsible bar, Penicillin, champions a new and artistic mixology through recycled and sustainable ingredients and décor. Halfway between a cocktail bar and a scientific laboratory, this avant-garde venue is revolutionizing the cocktail scene with its zero-waste, environmentally conscious practices. Conceived by Laura and Agung Prabowo, the bar relies on its own closed-loop creation process, thanks to an internal fermentation chamber that uses ingredients with a minimal carbon footprint sourced directly from local producers. The result? Flavorful cocktails that are much more than just drinks! Take, for example, the One Penicillin One Tree cocktail, made with fat-washed whisky and white chocolate, for which a tree is planted in the rainforest of Kalimantan, Borneo, every time it's enjoyed. Just one more reason, if you needed one, to give it a try…
