Is Hong Kong’s bar scene the best in the world? There have been so many new openings, and now city is hosting Asia’s 50 Best Bars awards

After a rough few years when draconian Covid-related restrictions led to a drain on talent, Hong Kong’s bar scene is looking better than ever
A slew of summer openings, from SoHo to the airport, and the city’s hosting of the Asia’s 50 Best Bars awards, are successes to raise a glass to

Charmaine Mok

Published: 5:45pm, 1 Jun 2023

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They say that what doesn’t kill you makes you stronger, and this seems to apply to the dining scene in Hong Kong.

After years of Covid-related restrictions and the inevitable fallout from them, the city is ready to get things done, and perhaps the most striking development this year has been the acceleration of its drinks scene.

It’s the summer of imbibing, which is equal parts thrilling and terrifying for one’s liver. In July, Hong Kong will be playing host – for the first time – to the Asia’s 50 Best Bars awards, which will probably mean a slew of high-octane activations around town, from guest bartender shifts and parties to all-night, impromptu bar crawls.

If the recent amping up of guest chef stints in restaurants is any indication of what we can expect from the bar borders being flung wide open, then I hope you have your hangover prevention pills ordered in bulk.

Bar Leone is one of the bars opening in Hong Kong in June. Founded by Lorenzo Antinori, the former beverage director of Argo at Four Seasons Hong Kong, it is designed as an ode to the drinking dens of Rome. Photo: Bar Leone

The awards night won’t happen until July 18, and in a twist of fate this has given some of the biggest names in Hong Kong’s bar industry a chance to launch their long-awaited projects and get travellers and Hong Kong residents acquainted with them.

A handful of high-profile openings will keep the barflies busy in June, starting with The Savory Project (4 Staunton Street, SoHo, Central) from the team behind award-winning COA in Sheung Wan – the agave spirit bar that in the past year has had queues forming outside its door hours before it opens.

Jay Khan (left) and Ajit Gurung, co-founders of The Savory Project. Photo: The Savory Project

Jay Khan and Ajit Gurung are the co-founders of this intriguing new venue which, as the name suggests, has a focus on the saltier side of things – but beyond Bloody Marys and dirty martinis.

I’m excited to try the Thai Beef Salad, a combination of beef, peanut, coconut, chilli, makrut lime and rum (after all, COA’s Bloody Beef Maria is one of the city’s most original and delicious cocktails).

The same goes for the Gibson 2.0, which seems to switch up pearl onions for leeks and peppers.

The Thai Beef Salad at The Savory Project. Photo: The Savory Project

The Gibson 2.0 at The Savory Project features leek and peppers with fortified wines and gin. Photo: The Savory Project

Hot on The Savory Project’s heels is a launch by none other than Lorenzo Antinori, the former beverage director of Argo at Four Seasons Hong Kong and regular Post columnist, who waxes lyrical about all things alcohol.

Bar Leone (11-15 Bridges Street, Central), a short skip from PMQ, is his homage to the drinking dens of Rome.

It will offer a range of classic drinks – Antinori explains his project as “a neighbourhood bar that you can come back to again and again”.

“We are taking a step away from the current trends and proudly keeping it simple, allowing guests to fully understand the ingredients that go into a cocktail,” he says.

Bar Leone’s founder Lorenzo Antinori, formerly the beverage director of Four Seasons Hong Kong. Photo: Bar Leone

Expect cocktails such as the Leone martini, which combines Tuscan Ginepraio gin, Marsala secco, orange blossom and an olive.

Antinori also wants to bring back the Bellini, served in a small tumbler just as it would be at Harry’s Bar in Venice where the drink was invented.

I had the fortune of previewing Bar Leone this week, and can say that the snacks – fat, house-smoked olives, mortadella-stuffed pizza and chicken liver with peach vermouth jelly – are good enough reason to prop up the bar.

House-smoked olives at Bar Leone. Photo: Bar Leone

Lorenzo Antinori’s childhood favourite, Roman stuffed pizza with mortadella, is on the bar menu at Bar Leone. Photo: Bar Leone

The Olive Oil Sour is made with an old-fashioned milkshake machine that helps to emulsify the cocktail, which features base spirits of whiskey, oloroso sherry and rum, finished off with a dusting of fresh orange zest.

While the mercury is rising, it might just be worth braving the heat to go for a sundowner or nightcap at Cardinal Point (45/F, Forty Five, Gloucester Tower, Landmark Hong Kong, Central). This opening from Leading Nation – the group behind top tipple destinations like The Diplomat and Kyle & Bain – is likely to become the city’s most desirable rooftop bar.

While the official opening date is yet to be announced, we’re told that diners who book at The Merchants or Kaen Teppanyaki on the floor below are welcome to have a pre- or postprandial drink there.

I’m also excited to see more from The Green Door Bar (LG/F, Welley Building, 97 Wellington Street, Central) which has taken over the space that was once the iconic 001 speakeasy, off Graham Street in Central.

The interior of The Green Door Bar, which has taken over the space previously occupied by legendary Hong Kong speakeasy 001. Photo: Instagram / @thegreendoor.bar

The underground den has had a refresh and now feels more futuristic, while cocktails lean towards the classics – a trend that seems to be in line with a post-pandemic world that has us looking at what’s important and worth keeping.

Lastly, now that travel is back on the cards, it couldn’t be a better time to plan for a preflight martini at the soon-to-open Intervals, a long overdue project by Victoria Chow, formerly of The Woods, in collaboration with the Plaza Premium Group.

The venture is something that feels like the cherry on top of the cake for outgoing travellers – a proper cocktail bar at the new Sky Bridge at Hong Kong International Airport. And, in case you were wondering – yes, they’ll be doing cocktail flights.

Intervals, a new cocktail bar located at the Skybridge in Hong Kong International Airport, will serve bites and cocktail flights. Photo: Intervals