Fed up with going to the same old cocktail bars and forgettable nights? Enter Not 2 Sweet, the edgy, freshly minted hangout spot located below Hollywood Road on 33 Peel Street, Central that converges playful banter with bold cocktail concoctions.

Co-founders Richard Fernie and Leandro Chan have created a space that cheekily riffs on a universal bartender gripe: the indecisive customer who just wants their drink “Not too sweet,” “Not too strong,” and “A bit sourer.”

The result? An elevated dive bar that’s part grunge, part punk, and all personality. The cocktails, priced from HK$108, strike the perfect balance of experimental flair and approachable flavors. Take Not Too Smoky! — a smoky-meets-smooth fusion of bourbon, mezcal, Ardbeg, and toasted rice — or the audaciously named Ghandi’s Crack Pipe, blending gin, cilantro, spring onions, bell pepper and clarified milk for a herbal kick.

For the adventurous, the rotating seasonal menu delivers surprises like the Spicy Chicken Ramen cocktail (yes, you read that right) or Ginger, Snap & Max, a tequila-forward creation kissed with fernet, jasmine, and absinthe.

Feeling peckish? The bar’s comfort food menu matches the cheeky vibes, with Crispy Soup Dumplings and Lemon-Pepper or Chili Mayo Chicken Tenders leading the charge. And if you’re feeling bold, the bartenders are game for “off-menu” challenges.

Add to this a lineup of trivia nights, special events, guest shifts, and a happy hour stretching until 8 PM.

Location: Not 2 Sweet, 33 Peel Street, Central

Opening Hours: Tuesday to Sunday, 4 PM to 12 AM

Stay tuned via their website, or follow them on Instagram.

Discover what cocktails might have tasted like during the Roaring Twenties at DarkSide, at the Rosewood Hong Kong.

The sophisticated sultry jazz and cocktail parlour, currently ranked No. 17 on Asia’s 50 Best Bars 2024, proudly unveiled its latest collection of novel drinks inspired by the iconic cocktails of the 1920s and 1930s.

Each cocktail is a tribute to its classic predecessor, telling a story of history, glamour, and creativity, capturing the essence of the Roaring Twenties. The collection was crafted under the direction of Bob Louison, the new Director of Bars at Rosewood Hong Kong, together with Assistant Bar Manager Toby Lo and their team of award-winning mixologists.

New Menu: Classic Cocktails, Reimagined

The cocktail scene at DarkSide is experiencing an enticing comeback of reimagined classics from the flamboyant eras of the 1920s and 1930s. Eight new cocktails round up the cocktail parlour’s newest collection, offering patrons and guests a taste of history alongside DarkSide’s modern mixology.

Here is the Classic Cocktails Menu at DarkSide:

Blood and Sand: This cocktail combines DarkSide's Blended Whiskey with Mancino Rosso Vermouth, brightened with orange and citrus, and a splash of Cherry Heering. The drink's origins can be traced back to the 1930 Savoy Cocktail Book, and it is thought to be a tribute to Rudolf Valentino's silent film of the same name, which depicts the life of a bullfighter and pays homage to the glamour and drama of the time.

Brown Derby: A “true testament” to Hollywood’s glamorous past, crafted with Matusalem 15 Rum, Michter’s Bourbon, grapefruit, honey, and maple. This cocktail was born at the Vendome Club, the epicenter of celebrity culture on Sunset Boulevard during the 30s.

Mai Tai: A tropical twist with a blend of Jamaican and Agricole rums, Cointreau, and a splash of absinthe, recalling its possible 1933 origins in tiki lore.

Champs Elysees: A more sophisticated pick, this cocktail combines Remy Martin VSOP Cognac and Chateau Laubade VSOP Armagnac. It’s inspired by the classic Sidecar and named after the famed Parisian Avenue, promising a burst of citrusy and herbal notes.

Fallen Angel: Tailored from Harry Craddock’s writings in the Savoy Cocktail Book, this drink provides a mysterious allure with NIP Gin and crème de menthe and invites drinkers to muse over the angel’s fate.

Scofflaw Cocktail: Featuring Michter’s Rye Whiskey, Mancino Secco Vermouth, grenadine, citrus, and bitters, this cocktail invites guests to relish the rebellious spirit of its origins. This was aptly named for those who defiantly enjoyed spirits during Prohibition and first appeared in 1924 at Harry’s Bar in Paris.

Bloody Maria: The cocktail brings new life to the classic with the zing of Altos Blanco Tequila and Siete Misterios Mezcal, layering tomato and spice in a refreshing blend that dates back to the drink’s storied creation in 1920s Paris.

Hanky Panky: For rich herbal complexity and character, this cocktail blends the Fernet Hunter and Fernet Branca with Monkey 47 Gin and Mancino Rosso Vermouth. The drink was created by Ada Coleman at the Savoy to please the martini cravings of a regular patron. Legend has it that he said, “By Jove! This is the real hanky-panky!” upon tasting it.

All drinks from the Classic Cocktails Menu are exclusively available at DarkSide at Rosewood Hong Kong, with each cocktail priced at HK$170 + 10%.

Follow them on Instagram for more information and updates!

Location: DarkSide, Level Two, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Opening Hours: 5 PM to 12 AM (Sundays-Thursdays), 5 PM to 1 AM (Fridays-Saturdays)

The Bei Fang Dim Sum Series at Hutong brings a bold Northern Chinese twist to the beloved Southern tradition of yum cha, introducing eight exclusive dim sum items.

Helmed by Leung Kwok-Wah, Aqua Restaurant Group’s Executive Dim Sum Chef, and Lo Wai Kin, Dim Sum Head Chef at Hutong Hong Kong, these new dishes can be enjoyed individually or as part of an elegant tasting platter, perfect for both lunch and evening dining.

Highlights of Hutong's dim sum creations include the Pan-Fried Lamb Bamboo Charcoal Bao, inspired by Hutong’s iconic Crispy Deboned Lamb Ribs. This black bao, infused with nutrient-rich bamboo charcoal, delivers signature lamb and cumin flavors that hail from Xinjiang cuisine.

The Shredded Duck & Foie Gras Spring Roll reinvents the renowned Flaming Peking Duck with a delicate filling of roasted duck, crispy skin, and secret seasoning. Another standout is the Poached Chicken & Black Garlic Spicy Wonton, combining Sichuan’s fiery tradition with black garlic fermented for 21 days and smoky Shandong chili oil.

For a touch of indulgence, the Wagyu Beef & Black Truffle Siu Mai highlights tender wagyu and spring onions, inspired by Hutong London’s famed stir-fried beef. Finally, the Steamed Garoupa Fillet & Pickled Chilli Dumpling pay homage to Hunan’s steamed fish head with tender garoupa and tangy peppers.

To check out Hutong's offerings, visit their website, or on Facebook or Instagram.

Location: 18/F HZentre, 15 Middle Road, Tsim Sha Tsui.

Opening Hours: Lunch from Monday – Friday 12:00 PM to 3:00 PM, Dinner from Monday – Sunday, 5:30 PM – 12:00 AM.

Bourke’s (formerly Shady Acres), the newest spot on 46 Peel Street in Central, has already been dubbed as a “Neighborhood Watering Hole,” and it's ringing in its first Christmas in style.

Opened on Oct. 30, 2024, by the creative minds behind Honky Tonky Tavern and Terracotta Lamma, Bourke’s embodies the relaxed, communal vibe of Australian wine bars while embracing the warmth of a local pub.

This holiday season, cozy up with a Mulled Wine (HK$95) infused with Adriatico Amaretto, spiced rum, bourbon, and a secret blend of spices, a drink that feels like a warm hug. Try their new traditional Eggnog (HK$95) laced with brandy, bourbon, Madeira, fresh nutmeg, and creamy goodness. These festive drinks are available now through Dec. 31, 2024, so there’s plenty of time to indulge.

Bourke’s wine list is a wine lover’s dream, featuring over 100 labels from Australia and beyond, offering everything from forgotten classics to modern must-haves.

Beyond their fabulous selection of wine, Bourke's' cocktail menu is a masterclass in sophistication. Try their signature Bourke’s Martini (HK$120), Cherry Bomb (HK$120), with vermouth, cherry, and absinthe, and their refreshing Izzy Does It (HK$120), with rye whiskey and pineapple wine. Pair those with a cold Australian beer, and you're golden.

For bites, the bar's menu leans into indulgent and shareable options by Bourke’s Head Chef Tara Margarita. Highlights include Salt & Vinegar Chicken Wings (HK$85), Whipped Cod Roe with Kikura with Ruffles (HK$90), and Chorizo Iberico Croquettes (HK$85).

Bigger plates like the Seared Lasagna (HK$90) and Pork Katsu Sando with papaya pickles and crispy onions (HK$120) round out the offerings.

Stay tuned on Bourke’s Instagram for their big announcement about advanced reservations for large groups, which has been highly requested! Plus, don’t miss their New Year’s Eve Party on Dec. 31st, featuring Caviar, Champagne, and exciting live DJ sets!

For more information, visit Bourke’s on their website.

Attention pizza fiends: Black Sheep has launched Peak Pizza in Soho — but only for one month, until Dec 31, 2024.

The Peak Pizza pop-up has taken over the Stazione Novella wine bar, and the slices they're slinging are decadently greasy and unapologetically indulgent.

The lineup? A cheeky four flavors that include the OG: Cheese (HK$28), Pepperoni (HK$38), Veg (HK$38), and a weekly mystery slice (HK$38).

Naturally, pizza is best enjoyed with a drink, and their boozy menu has your back. Choose from an Aperol Spritz, a classic Bud or Stella, or the bold combo of Dr Pepper and bourbon. Pro tip: swing by on a Monday, grab a drink, and snag a free slice.

This pop-up is just a teaser for what’s to come — Black Sheep is planning to debut Peak Pizza at The Peak in early 2025. And if you’re wondering who’s behind the delectable slices? Michelin three-star Chef Matt Kirkley, and Chef Josh Stumbaugh, who ditched fine dining for pizza that tastes like New York at 3 AM.

Location: Peak Pizza, G/F, 52–56 Staunton Street, Soho, Central

Opening hours: Monday-Saturday from 5 PM to 11 PM, from Sunday 12 PM to 9 PM.

For more information, follow them on Instagram.

A great Christmas feast is not complete without something sweet! This holiday season, modern sustainable bakery and wine restaurant The Baker & The Bottleman is making your December even sweeter with its festive specials.

From today until Dec. 31, customers can indulge in the bakery’s holiday-exclusive pastries and baked goods by Chef Benjamin Lee and Head Baker Helene Ng, as well as four new dishes at the restaurant, crafted by Chef Jake Bennett.

The bakery will be offering festive treats, including their homemade Gingerbread Shortbread (HK$95 for a pack of seven pieces), made with cinnamon, cloves, and ginger, and the Matcha & Chocolate Shortbread (HK$25), which features a Valrhona dark chocolate ganache, sandwiched between two mini matcha-flavored Christmas tree shortbreads.

For those looking for something sumptuous and fruity, there’s also the Mince Pie (HK$45 to HK$120), a traditional British pie filled with a mincemeat mixture, baked with raisins, green apples, cinnamon, nutmeg, dried cranberries, candied citrus peels, and brandy.

The Baker & The Bottleman will also be serving Yule Log cakes, available in various flavors on limited dates throughout the month. This includes the Pistachio & Raspberry Yule Log, available from today until Dec. 8; the Gingerbread Yule Log from Dec. 9 to 15; the Mont Blanc Yule Log from Dec. 16 to 22; and the Black Forest Yule Log, available from Dec. 23 to 29. Each cake is available at HK$45.

These sweet treats are best paired with the bakery’s exquisite Mulled Wine (HK$50), Hot Hong Kong Tea (HK$45), or their fragrant Cardamom Coffee (HK$45).

Meanwhile, at its accompanying restaurant upstairs, guests will get a taste of their British-inspired fares. One of the highlights is the Westcombe Cheddar on Caramelised Soda Bread (HK$100), toasted in brown butter and caramelized with sugar, served with a cheese gel made from Westcombe cheese.

For mains, there’s also the Cured Mullet with Granny Smith Apples, Kohlrabi, and Marigold (HK$150), made with a citrus-cured mullet and paired with tart Granny Smith apples from Suffolk, confit kohlrabi, and marigold oil; as well as the Roasted Three Yellow Chicken with Sage Cabbage and Sauces (HK$180), a roasted chicken dish served with a sauce made of wing trimmings and fresh herbs.

To finish off the meal, the restaurant also offers the Chocolate and Hazelnut Profiteroles (HK$100) dessert, made with an airy choux bun filled with hazelnut praline and drizzled with chocolate sauce.

Enjoy all these and more at The Baker & The Bottleman in Wan Chai, or pre-order their pastries via their online shop.

Location: The Baker & The Bottleman, Shop Nos. G14-15, G/F, F15A, 1/F, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

Operating hours: 6 PM to 11 PM daily