{"id":165194,"date":"2026-08-20T09:44:37","date_gmt":"2026-08-20T13:44:37","guid":{"rendered":"https:\/\/fsmadmin.vsitesting3.com\/magazine\/?p=165194"},"modified":"2026-08-20T09:44:37","modified_gmt":"2026-08-20T13:44:37","slug":"hong-kong-cocktail-bars","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/food-drink\/hong-kong-cocktail-bars\/","title":{"rendered":"Hong Kong’s Savoury Alchemists"},"content":{"rendered":"\r\n
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Hong Kong’s bustling and inventive cocktail bar scene is gaining well-deserved international recognition, with seven of its drinking establishments making Asia’s 50 Best Bars<\/a> list. Here are five standouts in the global city that tap into the savoury side of mixology.<\/p>\r\n\r\n\r\n\r\n

Argo<\/a><\/h2>\r\n\r\n\r\n\r\n
\"Hong\r\n
Hong Kong Punch<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Inside Four Seasons Hotel Hong Kong<\/a>, ARGO\u2014the property\u2019s foundational cocktail bar\u2014has always existed on the edge, taking risks and championing innovation. Under the tutelage of the bar\u2019s recently appointed beverage manager, Jonathan Gabbay, the cocktail program continues that tradition while simultaneously celebrating the city, its culture, and its homegrown flavours. For example, the Hong Kong Punch features black tea and egg-tart foam, paying tribute to the city\u2019s coffee and tea customs. The Dreamscape, by contrast, relies on fat-washed coconut tequila and hazelnuts, chestnuts, and tonka beans. \u201cThis menu,\u201d says Gabbay, \u201cis a reflection of the encounters, passions, and shared experiences we\u2019ve lived as a team, told through meaningful collaborations and the incredible products and craftsmanship Hong Kong has to offer.\u201d<\/p>\r\n\r\n\r\n\r\n

Bar Leone<\/a><\/h2>\r\n\r\n\r\n\r\n
\"Fig\r\n
Fig Leaf Negroni<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

You wouldn\u2019t expect to find an Italian cocktail bar in Hong Kong\u2019s vibrant Central district, but that\u2019s the intrigue of Bar Leone, an authentic osteria that recently claimed top honours on the World\u2019s 50 Best Bars<\/a> list. Founded by Lorenzo Antinori in 2023, the establishment feels lifted straight from Rome\u2019s Trastevere neighbourhood and dazzles with captivating concoctions, such as Olive Oil Sours, Filthy Martinis ratcheted up with smoked olive brine, and Fig Leaf Negronis. \u201cI enjoy balancing savoury flavours with others to create a compelling contrast,\u201d says Antinori, \u201clike pairing toasted corn flour with the fruitiness of pineapple or combining tomato with vermouth.\u201d<\/p>\r\n\r\n\r\n\r\n

Coa<\/a><\/h2>\r\n\r\n\r\n\r\n
\"Bloody\r\n
Bloody “Beef” Maria<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Coa isn\u2019t the only agave spirits\u2013focused bar in Hong Kong\u2014nor is it the first\u2014but the Mexican-themed rathskeller is a pioneer in the city for its dedication to agave-centric cocktails. Here, south-of-the-border spirits take centre stage in savoury libations, where the bar\u2019s founder, Jay Khan, orchestrates a symphony of umami-driven recipes that are as challenging as they are captivating. The Smacked Cucumber, for example, is a mezcal-based potion inspired by Chinese cucumber salad, while the clarified Bloody \u201cBeef\u201d Maria seduces with aromas of a summer garden but tastes of smoke and spice. \u201cSavoury cocktails remain uncommon and consistently surprising,\u201d says Khan, \u201cand when done right, the rewards can be extraordinary.\u201d<\/p>\r\n\r\n\r\n\r\n

Gokan<\/a><\/h2>\r\n\r\n\r\n\r\n
\"Khun\r\n
Khun’s Tommy<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Opened in 2024, Gokan is the handiwork of mixology master Shingo Gokan, who modelled the spot around the Japanese kanji (character) for the \u201cfive senses,\u201d conceptualizing a cocktail menu that\u2019s dedicated to five flavour profiles\u2014sweet, sour, spicy, bitter, and savoury. Standouts include the Mapo Mary, a twist on a Bloody Mary with Sichuan-spiced Wagyu mapo tofu, and the Khun\u2019s Tommy, a tom yum\u2013inspired riff on a classic margarita. Just don\u2019t skip the Watermelon Coffeezz, a provocative blend of gin, watermelon, light-roasted coffee, shiso, and clarified almond milk\u2014all of which are infused with a touch of CO2.<\/p>\r\n\r\n\r\n\r\n

Savory Project<\/a><\/h2>\r\n\r\n\r\n\r\n
\"Mala\r\n
Mala Punch features Sichuan pepper, fermented bean, and gin among its ingredients.<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

Patrons of Jay Khan\u2019s second, newer cocktail den in the city (opened with Ajit Gurung) will discover a destination that\u2014as its name implies\u2014focuses its mixology on savoury ideals. Balanced, layered, and complex, the drinks here are as enticing as their menu descriptions are enigmatic. Take the Pepper + Corn, a libation characterized as: mezcal, charred corn husk, cumin, tomato, peppers, MSG. It tastes of a chilled not-so-spicy hot-and-sour soup, and it\u2019s emblematic of Hong Kong\u2019s adventuresome culinary climate. \u201cThis approach won\u2019t resonate everywhere,\u201d says Khan, \u201cbut it excels in mature cocktail markets with established bar cultures and palates that appreciate flavours beyond the orthodox.\u201d<\/p>\r\n<\/div>\r\n\r\n\r\n\r\n

\u00a0<\/div>\r\n<\/div>\r\n<\/div><\/div>\r\n\r\n\r\n\r\n

 <\/p>\r\n","protected":false},"excerpt":{"rendered":"

In the Asian world city, visionary mixologists are distilling local heritage and provocative flavours into liquid gold. 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