November 07, 2025

The Henderson Introduces Peridot, A New Concept with Terroir-Driven Tipples

by: The Beat Asia

Photo by The Henderson

November 07, 2025

by: The Beat Asia

Following the successful launch of Akira Back last month, The Henderson introduces Peridot, a stunning, innovative concept perched within Summit 38, the building’s 38th floor.

Positioned as a new concept pushing the boundaries of design, mixology, and cuisine, Peridot offers an immersive experience rooted in innovation. Its lime-green space, curated by Studio Pablo Ferrari, sets the stage for a sensory journey anchored by its Global Terroir Cocktail Programme and a fermentation-forward haute cuisine menu.

At the helm of the bar is Francois Cavelier, whose terroir-inspired cocktail series pays homage to the geography and spirit of each drink. The debut collection transports guests to Kagoshima, Japan, drawing inspiration from the rich, volcanic soils from the Sakurajima volcano and reimagining classic flavours through shochu-based blends and artisanal glassware.

Highlights include The 3 A.M. Whisky, a late-night mingling of Kanosuke single malt and Maillard black apple decoction; Nude Study, a portrait laced with citrus and peppers; and Durian’s Consent, a bold mix of Musang King durian and overproof rum.

Three highlight cocktails — The 3 A.M. Whisky, Nude Study, and Durian's Consent | Courtesy of The Henderson

The cocktail programme is complemented by Chef Lisandro Illa, redefining plant-based dining with dishes built on fermentation and slow preparation. From small bites to elegant 3- or 4-course lunches, Chef Lisandro’s plant-forward haute cuisine shines and aligns well with Peridot’s experience.

Standout creations include Earth and Sea Caviars and Golden Sparassis Crispa Mushroom Fries, which showcase an interplay of textures and flavours, the Fleshy Fruits Cold Cuts, where nut-based cheeses and fruit-derived charcuterie offer a multisensory experience; Koji Carrot Pumpkin Ginger Soup, and Asado Mushroom with Chimichurri Forest and Chorizo Tempe.

Two fermentation-forward snack bites — Earth and Sea Caviars and Fleshy Fruits Cold Cuts | Courtesy of The Henderson

Three fermentation-forward meals — Golden Sparassis Crispa Mushroom Fries, Koji Carrot Pumpkin Ginger Soup, and Asado Mushroom with Chimichurri Forest and Chorizo Tempe | Courtesy of The Henderson

Peridot comes alive with soulful live performances from Thursday to Saturday, featuring saxophonist Veronika Semylit, pianists, and late-night DJs. The atmosphere evolves from luminous daylight calm to vibrant nocturnal energy, centred on a striking light green grand piano — the space’s artistic centerpiece.

The lounge at Peridot — Courtesy of The Henderson

Positioned as a multi-faceted experience above the city, Peridot is more than just a bar or restaurant; it’s a destination where guests can connect, explore, and be inspired, and where storytelling and hospitality converge.

Peridot is open for lunch, bar snacks, and drinks from Monday to Saturday. Make a reservation here.

For more information, visit the Peridot website here and follow their Instagram page.

Location: 38/F, Summit 38, The Henderson, 2 Murray Road, Central, Hong Kong

Opening Hours: 12 PM to 2:30 PM (Lunch), 3 PM to 5 PM (Afternoon Delights), 6 PM to 10 PM (Evening), 10 PM to 1 AM (Late Night, Mon to Thurs), 10 PM to 2 AM (Late Night, Fri to Sat).

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Hong Kong/ Delish/ Happenings

November 06, 2025

Win a Golden Ticket to Conspiracy Chocolate's Factory This Christmas

by: The Beat Asia

Photo by Conspiracy Chocolate

November 06, 2025

by: The Beat Asia

Hong Kong’s bean-to-bar pioneer Conspiracy Chocolate is embracing the holiday spirit with the release of its Winter 2025 Collection, a lineup that balances timeless tradition with playful innovation. Known for its meticulous craft and culinary artistry, the brand’s latest collection celebrates winter indulgence through a series of chocolates made for retail shelves, professional kitchens, and festive gifting.

Additionally, the chocolatier is inviting 20 lucky winners to embark on an exclusive tour of Conspiracy Chocolate's factory in Wong Chuk Hang, through limited edition golden tickets hidden in their exclusive festive collection bars. You know the drill, buy a bar for a chance to enter Conspiracy's chocolate wonderland!

A bottle of wine and an open book resting on a wooden table, creating a cozy reading atmosphere. — Photo by Conspiracy Chocolate

This season’s highlights include the Holiday Bonbon Set, a hand-painted selection of eight confections with bold, cozy flavors such as Pine Needle Ganache, Chai Ganache, Tonka Bean Caramel, and Classic Hazelnut Gianduja.

The Limited Edition Winter Bars return with upgraded recipes, featuring the Maple-Pecan Dark Chocolate Bar, Chai-Aged Dark Milk Chocolate Bar, and a surprise rotation of the fan-favorite Mulled Wine Dark Chocolate Bar.

Conspiracy Chocolate co-founders Amit Oz and Celine Herren — Instagram/ Conspiracy Chocolate

Also joining the lineup is Whipped Chocolate, a light, gelato-like dessert served in cups or cones that will appear at select F&B venues across the city, along with traditional Calabrian treats like chocolate-coated candied orange peels and fig praline.

To sweeten the season, Conspiracy has hidden 20 golden tickets inside select bars, each redeemable for a private tour of their Wong Chuk Hang chocolate lab with Founders Amit Oz and Celine Herren.

A decorative box of assorted chocolates featuring various intricate designs on its exterior. — Photo by Conspiracy Chocolate

Founded in 2018, Conspiracy Chocolate continues to redefine bean-to-bar craftsmanship in Hong Kong, partnering with a single cacao farm in Vietnam to ensure ethical sourcing and premium flavor. The Winter 2025 Collection is available in Conspiracy Chocolate locations at City’super, Feather & Bone, Whisky Library, and the Conspiracy Chocolate e-shop.

For more information and updates, visit Conspiracy Chocolate's website or follow their Instagram and Facebook pages.

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Hong Kong/ Delish/ Reviews

November 06, 2025

Delish Sips: Kinsman’s Chinatown-Inspired Cocktails Bring Back Heritage

by: The Beat Asia

Photo by The Beat Asia

November 06, 2025

by: The Beat Asia

Bar Story

Tucked away on Peel Street in Central, Kinsman opened in 2024 with a clear mission: to put Cantonese spirits back on the map, telling Cantonese heritage through spirits and design.

Founded by lifestyle editor-turned-mixologist Gavin Yeung and hospitality group Singular Concepts, Kinsman set out to revive Hong Kong’s nearly forgotten drinking traditions.

Entrance and Table — Courtesy of Kinsman

The bar’s menus are built around storytelling, each one exploring a different facet of local or Chinese drinking culture.

The latest chapter, A Tale of Chinatowns, launched in September 2025, takes inspiration from five historic Chinese enclaves around the world. It’s a theme that feels timely and ambitious, connecting Hong Kong’s heritage to the global diaspora through cocktails that are as layered as the stories behind them.

What’s the Vibe and Venue Like

The experience begins at the entrance, where patterned floor tiles, a traditional tear-off calendar, and warm wooden doors set a nostalgic tone. A ceiling fan spins slowly overhead, a subtle but deliberate nod to old Hong Kong interiors.

Inside, the space feels intimate yet polished. Red leather booths line the walls, checkerboard floors add rhythm, and mushroom-shaped lamps cast a soft glow over tables.

The marble-topped bar is backed by a hand-painted mural that brings the space together. It’s vibrant and striking, depicting Hong Kong’s skyline alongside cultural icons and the word “Chungking” in bold lettering — a clear nod to how director Wong Kar-wai sees Hong Kong.

Stained glass dividers, amber pendant lights, and floral arrangements add texture without clutter. Every detail feels intentional, striking a balance between heritage and modernity, and making the venue cinematic but approachable.

How Much Are Food and Drinks

Interior view from entrance — The Beat Asia

Cocktails at Kinsman start around HK$120 for signature creations. Food follows a Cantonese tapas format, with small plates priced between HK$68 and HK$128, and desserts at HK$58–118.

Beyond cocktails, Kinsman offers traditional Cantonese spirits by the bottle, including Snake Wine (HK$600), Papaya Wine (HK$200), and Magnolia & Roselle (HK$1,180). For a bar in Central, the pricing feels fair given the level of craft and cultural storytelling behind each item.

What Drinks Did We Get

The latest menu of Kinsman, A Tale of Chinatowns, is built around five historic Chinese enclaves, with each cocktail telling a story of migration and adaptation. We tried three drinks that showcase this concept beautifully.

Heart of Gold (Bangkok; HK$120)

This cocktail pays homage to Thai mango sticky rice, a street-food staple in Bangkok’s Chinatown.

Served in a frosted jade-green cup with a carved mango heart on a spoon, it blends mango purée, and coconut cream for a creamy, tropical profile. It’s sweet but not cloying, with alcohol selections of baijiu and glutinous rice wine blend adding a tangy note that keeps it balanced, making it perfect for adults who want something that makes you smile and tipsy.

Miss Joaquim (Singapore; HK$130)

Named after Singapore’s national flower, this cocktail draws on Peranakan heritage and the nostalgia of the bandung drink.

Osmanthus wine, Mui Kwe Lu rose liquor, and gin form the base, layered with elderflower and grapefruit soda, and finished with rose tofu for a silky touch. Served tall with a frothy crown and scattered rose petals, it’s light, fragrant, and refreshing, ideal for those who want something floral without being overly sweet.

Orh-Nee 2.0 (Manila; HK$120)

This drink reimagines the Teochew dessert orh nee, a staple among Chinese communities in Binondo, the world’s oldest Chinatown.

Black glutinous rice wine and white rum give depth to a base of taro purée and coconut milk, topped with a thick layer of purple sweet potato foam and a dusting of coconut flakes. Served in a coupe, it’s rich and velvety, leaning toward dessert but layered enough to intrigue. The foam clings to your upper lip with every sip — a small, fun detail that makes this cocktail playful and indulgent, especially when you’re sharing laughs with friends.

What Food Did We Get

Food and drinks we ordered — The Beat Asia

The food menu follows a Cantonese tapas concept, and we sampled a mix of savory and sweet plates.

Lap Cheong Platter (HK$128)

A classic done right, and it’s surprisingly good to go with cocktails — thin slices of smoky Chinese cured sausages and cured pork belly paired with pickles. It’s simple, savory, and a great way to start if you want something familiar before diving into the more adventurous choices.

Pork Patty Bao (HK$68)

Soft, pillowy bao hugging a fried pork patty with a hint of seasoning. It’s a delightfully perfect savory bite of comfort between sips that will have you ordering a second.

Shrimp Toast (HK$128)

Golden, crisp, and unapologetically rich. The deep-fried bread base gives a satisfying crunch, while the shrimp paste packs umami in every bite. It’s heavier than the bao, but that’s part of its charm — especially when paired with a refreshing cocktail to cut through the richness.

Mango Baijiu Pomelo (HK$58)

This isn’t your typical Hong Kong dessert. The creamy mango base hides a cheeky splash of baijiu, giving it a boozy kick that sneaks up on you. The pomelo adds brightness, making it playful and refreshing — perfect for those who like their sweets with a grown-up twist.

Moutai Cheesecake (HK118)

Dense, nutty, and laced with Moutai, this cheesecake is bold. The alcohol lingers on the palate, making this dessert feel indulgent and a little mischievous. It’s the kind of dish that sparks conversation.

What We Liked / Didn’t Like

Kinsman delivers on concept and execution. The drinks feel thoughtful and layered — for example, Heart of Gold was the standout for its tropical sweetness balanced by a subtle baijiu kick, while the Shrimp Toast stole the show for its crunch and umami punch, and the desserts were bold and boozy, turning familiar flavors into cheeky grown-up treats.

Beyond the menu items, the design deserves praise. The interior feels cinematic with its red leather booths, checkerboard floors, and the striking hand-painted mural that anchors the bar.

The menu itself is part of the experience: illustrated with vibrant Chinatown scenes and packed with historical context for each chapter. Even the prologue sets the tone, tracing the origins of Chinese migrants back to the Tang dynasty and framing the drinks as “their story in liquid form.” It’s a thoughtful touch that makes every sip feel connected to something bigger than the glass.

What You Should Order

Start with Heart of Gold — it’s the drink that makes you smile and tipsy in equal measure, thanks to its creamy mango base and subtle baijiu kick. Pair it with Typhoon Shelter Fries (HK$78), a playful nod to Hong Kong’s iconic typhoon shelter crab seasoning, for a crunchy, garlicky bite that works well with something refreshing like Miss Joaquim.

If you want to branch out, try Gavin’s favorite of all chapters, the Bloody Boat Maggi (HK$140) — Thai boat noodle twist on the Bloody Mary with customizable spice levels. It’s bold and unexpected, and perfect for the adventurous.

For dessert, go for the Moutai Cheesecake. It’s rich, nutty, and unapologetically boozy — a cheeky way to end the night.

This bar review is based on a complimentary media tasting provided by Kinsman in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.

Visit Kinsman's website and follow them on Instagram and Facebook for more information and updates.

Location: Kinsman, 65 Peel Street, Central

Opening Hours: 6PM - 1PM (Monday - Thursday); 6PM - 2PM (Fridays & Saturdays)

Keen for another round? Check out our other Delish Sips reviews here.

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Hong Kong/ Delish/ Happenings

November 05, 2025

Vicky Lau Opens JIJA, A Yunnan-inspired Chinese Bistro at Tsim Sha Tsui

by: The Beat Asia

Photo by JIJA by Vicky Lau

November 05, 2025

by: The Beat Asia

Vicky Lau, Owner-Chef of Two MICHELIN-starred TATE Dining Room and One MICHELIN-starred MORA, expands her culinary expertise with JIJA by Vicky Lau, a Chinese bistro inspired by the flavours and warmth of Yunnan. Quietly nestled in the lobby of the Kimpton Hotel in Tsim Sha Tsui, JIJA marks a refreshing turn for Vicky Lau — from haute cuisine and fine dining to shareable comfort.

Created and developed by hospitality group Leading Nation — behind the One MICHELIN-star Cristal Room by Anne-Sophie Pic and MICHELIN-recommended The Merchants — JIJA celebrates the convivial side of dining. The name, drawn from the Hong Kong slang, “Zhī zī chā zhā,” meaning cheerful chatter, is an ode to connection, community, and the joy of gathering.

Ingredients from Yunnan are highlighted in this Chinese bistro — Courtesy of JIJA by Vicky Lau

“It’s about connection,” said Chef Vicky. “You come here to share meals, drink, and bond. It’s less about perfection and more about positive energy, flavour, and joy.” She also added, “This is the kind of food I want to cook at home, comforting dishes to share with friends and family; It’s food that satisfies cravings for something wholesome and delicious.”

The menu at JIJA by Vicky Lau highlights Yunnan’s produce-forward cuisine, with wild mushrooms, cured meats, cheeses, and fruits on the list. Dishes like Seasonal Mushroom Salad, Pu’er Tea-Smoked Three Yellow Chicken, and Yunnan Pork Fat Fried Rice spotlight the region’s rustic yet refined character, balancing spice, tang, and umami.

A spread of dishes from the Chinese bistro — Courtesy of JIJA by Vicky Lau

Vegetables also shine in the menu; the Stir-Fried Seasonal Vegetables, served with yāncai gāo (fermented vegetable paste) or dried shrimp, squid, and peppers that capture the soul of Yunnan’s rich culinary roots.

A mushroom salad highlighting Yunnan's wild mushrooms — Seasonal Mushroom Salad | Courtesy of JIJA by Vicky Lau

A fried rice made with pork fat — Yunnan Pork Fat Fried Rice | Courtesy of JIJA by Vicky Lau

Desserts bridge Chinese and French pastry traditions, with creations by Pastry Chef Victor Hung like Chocolate Souffle Tart with Sichuan pepper ganache and a “Paris-Yunnan” Choux pastry with peanut cream and roasted peanuts. An upcoming Afternoon Tea Set, composed of miniature servings of JIJA’s full complement of desserts, will be served alongside a Chinese tea pairing.

A warm chocolate souffle tart — Chocolate Souffle Tart | Courtesy of JIJA by Vicky Lau

A French inspired pastry — "Paris-Yunnan” Choux pastry | Courtesy of JIJA by Vicky Lau

Tea, central to Yunnan’s traditions, will be highlighted by a custom tea station and pairings. Also, a list of over 150 labels of wine, spanning Chinese vineyards and international selections, will be paired well with Southwestern Chinese cuisine.

Seating only 50 seats, with a cosy private dining room for six and interiors inspired by Yunnan’s mountain tribes — dark woods, silvers, and sweeping views — JIJA offers an intimate escape filled with warm lighting, great music, and striking colours.

Sleek interiors with warm light — The intimate dining area in JIJA by Vicky Lau | Courtesy of JIJA by Vicky Lau

JIJA by Vicky Lau opens to the public on Nov. 18, 2025, and is now accepting reservations.

For more information and updates, visit JIJA by Vicky Lau’s website here and follow their Instagram page.

Location: 15/F, Kimpton Hong Kong, 11 Middle Road, Tsim Sha Tsui

Opening Hours: Sunday to Thursday, from 12 PM to 3 PM, 6 PM onwards (Last order 9 PM) | Friday to Saturday, from 12 PM to 3 PM, 6 PM onwards (Last order 9:30 PM)

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Hong Kong/ Delish/ Happenings

November 05, 2025

Duddell’s Hong Kong Welcomes Hairy Crab Season with an Elegant Autumn Menu

by: The Beat Asia

Photo by Duddell's Hong Kong

November 05, 2025

by: The Beat Asia

One MICHELIN-starred Duddell’s Hong Kong is celebrating the most anticipated culinary season of the year with the return of its Annual Hairy Crab Promotion, available now until Dec. 19, 2025.

This autumn, Chef Chan Yau Leung pays homage to the prized Jiangsu hairy crab — renowned for its golden roe and delicate sweetness — through a thoughtfully curated tasting menu (HK$1688 + 10% per guest) and a selection of seasonal à la carte specialties.

Hairy crab xiaolongbao and wine and sake pairing — Xiaolongbao with Hairy Crab Roe (Left) and Wine and Sake Pairings (Right) | Courtesy of Duddell's Hong Kong

The Hairy Crab Tasting Menu showcases Chef Chan’s mastery of balance and texture, with highlights including the Xiaolongbao with Hairy Crab Roe, the Steamed Whole Jiangsu Hairy Crab (225g), Steamed Garoupa with Egg and Hairy Crab Roe, Sautéed Prawn with Hairy Crab Roe, Braised Noodles with Hairy Crab Roe in Chicken Soup, with Japanese Sweet Potato Soup with Taro Balls and Ginger Syrup to finish. Guests can also upgrade their experience with a premium 8-tael crab (+HK$300), available in limited quantities daily.

Braised noodles inside crab — Braised Noodles with Hairy Crab Roe in Chicken Soup | Courtesy of Duddell's Hong Kong

Sauteed prawn with hairy crab — Sautéed Prawn with Hairy Crab Roe | Courtesy of Duddell's Hong Kong

To complement the tasting menu, Duddell’s offers a six-glass wine and sake pairing (HK$888 + 10%), featuring labels such as Bruno Giacosa Sumante Extra Brut 2020, Domaine Pattes Loup Chablis 2021, and Mukai Shuzo Ine Mankai Junmai Genshu, each one chosen to elevate the nuanced layers of the crab’s sweetness and umami.

Braised rice with hairy crab — Braised Wuchang Rice with Fish Maw | Courtesy of Duddell's Hong Kong

Seasonal à la carte recommendations include Crispy Chicken Wing stuffed with Imperial Bird’s Nest and Hairy Crab Roe (HK$688/2 pcs), Sautéed Prawn with Hairy Crab Roe (HK$488), Braised Bean Curd with Scallop and Hairy Crab Roe (HK$498), Braised Wuchang Rice with Fish Maw, Conpoy, Hairy Crab Roe, and Chicken Broth in Casserole (HK$988/2 persons).

Chicken wing and spring rolls — Crispy Chicken Wing stuffed with Imperial Bird’s Nest and Hairy Crab Roe (Left) and Hairy Crab Shrimp Spring Roll (Right) | Courtesy of Duddell's Hong Kong

Duddell’s signature Steamed Whole Jiangsu Hairy Crab (6-tael HK$538/8-tael HK$888), limited daily, is also available à la carte for those who want to try the authentic purity of the season’s most beloved delicacy.

For the full hairy crab tasting journey and seasonal recommendations menu, take a look at the menu here. Reservations are available via their website, SevenRooms, and by calling +852 2525 9191.

Follow Duddell’s Hong Kong on Instagram.

Location: Level 3 & 4, Duddell Street, Central, Hong Kong

Opening Hours:

Main Dining Room, Monday to Sunday: 12 PM to 3 PM, 6 PM to 11 PM
The Upper Room, Monday to Thursday: 12 PM to 11 PM | Friday to Saturday: 12 PM to 12 AM | Sunday: 12 PM to 10 PM

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Hong Kong/ Delish/ Reviews

October 31, 2025

OG Bars in Hong Kong That are Still Pouring Strong

by: The Beat Asia

Photo by Buzz Concepts

October 31, 2025

by: The Beat Asia

Before craft cocktails and rooftop lounges became standard fare across the 852, a few hallmarks of Hong Kong’s nightlife scene set the stage for a golden era of bar culture. A time when entering a bar didn’t just mean ordering a drink, it meant stepping into a well-crafted world, often led by bartenders who felt more like storytellers than servers. While many of the city’s greats have since shuttered their doors, their legacy continues to echo through.

Let’s take a moment to raise a glass to some dearly departed legends. Who could forget Lily & Bloom, the two-story stunner that nailed both dinner and drinks in a plush, Mad Men-style setting? Or Stockton, that hidden-away speakeasy slinging some of the finest whiskies in the city long before it was cool? And then there was Ori-Gin, the pioneering gin bar in Wyndham Street that gave us unforgettable botanical creations and a gateway into gin’s nuanced world.

Though these bars have closed their doors, their spirits (pun very much intended) live on, both in memory and in the influence they left on HK's now thriving cocktail scene. But it's not mainly about what we’ve lost, it’s about those places that withstood trends, rent hikes, and even a global pandemic. These are the OG bars still going strong, still pouring with purpose, and still giving us a reason to stay for “just one more.”

Quinary

If you ever miss Ori‑Gin or the early days of Antonio Lai’s creations, Quinary picks up that thread. Since its founding in 2012, it’s been pushing boundaries with multisensory mixology. The Earl Grey Caviar Martini remains iconic, but this is also a bar where molecular techniques, aroma diffusers, and theatrical plating form part of the ritual. Quinary is part history, part experiment, and wholly compelling.

Ready to experience Hong Kong’s most iconic cocktail? Seats are available for walk-ins only, arrive early to secure your spot.

Location: 56-58 Hollywood Road, Central, Hong Kong

Varga Lounge

Varga Lounge has quietly weathered Hong Kong’s shifting night scenes for over 20 years. Far from flashy, it leans on personality, consistency, and an approachable vibe. With its retro posters, low lighting, and friendly bartenders, Varga feels like a refuge from trend-chasing, some nights you go there just because you know it’ll feel right.

Walk in or message Varga Lounge to save a spot, private event bookings are also available.

Location: 36 Staunton Street, Central, Hong Kong

Ozone

On top of the Ritz-Carlton in Kowloon, Ozone opened in 2011 and claimed the title as the highest bar in Hong Kong, and place among the world's loftiest. Its panoramic views and bold design caught attention immediately. Over the years, it’s evolved to stay relevant—rotating cocktail programs, sleek aesthetics—but the draw of vantage plus quality still keeps it in the conversation for rooftop moments.

Drinks with sky-high views? Ozone awaits, book your table here.

Location: 118/F, International Commerce Centre, The Ritz-Carlton, 1 Austin Road, Kowloon, Hong Kong

Delaney's (TST)

Though its Wan Chai branch has shut, Delaney's in Tsim Sha Tsui carries forward the name and its local legacy. With itsIrish‑pub warmth, solid pours, and steady crowd, it acts as a link to an older era of Hong Kong bars—friendly, casual, familiar—and still valued.

Book your table at Delaney's TST for hearty food, cold pints, and that classic Irish vibe.

Location: Basement, Mary Building, 71-77 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong

SKYE

Opening its doors in 2016, SKYE is younger than many on this list, but it’s earned its place. Nestled atop Park Lane hotel in Causeway Bay, it blends stylish interiors, skyline outlooks, and a well‑crafted drinks menu. SKYE shows that longevity in Hong Kong’s bar scene doesn’t just depend on nostalgia— it depends on delivering consistently elevated experience.

Looking to toast above the city lights? Reserve a spot at SKYE via their website.

Location: Level 27-28, The Park Lane, 310 Gloucester Road, Causeway Bay, Hong Kong

The Doghouse (TST)

If you want live music, open air, and no pretense, The Doghouse in Tsim Sha Tsui is your go-to. Its al fresco space and musical programming keep it grounded in local energy. In a city of spectacle, Doghouse reminds us that a bar can thrive simply by doing its part: making evenings more vibrant, one set at a time.

Live music, drinks, and a vibe that doesn’t quit, walk in or follow The Doghouse Kowloon for the latest events.

Location: 62 Mody Road, Tsim Sha Tsui, Kowloon, Hong Kong

Tonic (Mong Kok)

Although the original Tonic on Wyndham Street closed, the brand lives on in Mong Kok’s Langham Place under the Café DecoGroup umbrella. Though shifted in location, it still holds onto its original spirit. It’s proof that some bar identities are strong enough to be reinvented, and that legacy can, in fact, evolve.

Swing by Tonic at Langham Place for post-shopping drinks; no reservations needed, just good timing.

Location: Shop 7, L13, Langham Place, 8 Agryle Street, Mong Kok, Kowloon, Hong Kong

Aqua

Once in TST’s Peking Road, Aqua has relocated, but continues to deliver elevated bar + dining synergy. Its classic mix of cocktails, sashimi, stunning view of the harbor make it a hybrid destination; part fine drinks, part upscale dining lounge. The address changed, but the aspiration and execution remain.

Pair stunning views with sushi and cocktails, book your Aqua dining or drinks session today.

Location: 17/F H Zentre, 15 Middle Road, Tsim Sha Tsui, Kowloon, Hong Kong

The Old Man

Bringing in a more recent icon, The Old Man (opened in 2017) has become one of Hong Kong’s most lauded cocktail bars. Inspired by Ernest Hemingway, this intimate, literary‑inflected speakeasy is tucked beneath street level on Aberdeen Street in Central. Its bar is built around an I‑shaped counter with a cooling strip to keep your drink crisp, and the menu features cocktails named after Hemingway’s works and life chapters.

Though younger than some OGs, The Old Man qualifies by virtue of its rapid rise, technical ambition, and staying power in Hong Kong’s competitive cocktail scene. It’s a bar that nods to literary legacy and puts in the work behind the bar every night.

Pull up a seat at The Old Man and sip through Hemingway’s life in cocktails. Seating is limited, walk-ins only.

Location: LG/F 37-39 Aberdeen Street, Central, Hong Kong

Final Thoughts

These bars map a living history of Hong Kong nightlife— some stretching back decades, others carving their own legacies in recent years.

While the city’s pace is relentless and change inevitable, these OG bars have held on by doing what they do best: serving well, adapting smart, and staying authentic. And if you're feeling nostalgic, check out our roundup of Hong Kong clubs we wish never closed.

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Hong Kong/ Delish/ Reviews

October 27, 2025

Taste Portugal in Hong Kong with Casa Lisboa’s 6-Course Autumn Feast

by: The Beat Asia

Photo by Casa Lisboa

October 27, 2025

by: The Beat Asia

There are meals that feed you, and then there are meals that transport you.

At Casa Lisboa, nestled above Wyndham Street’s buzz in Central, the new “Taste of Portugal” menu doesn’t just serve food but also nostalgia, warmth, a little bit of magic, and unlimited dessert! If you’ve never been to Lisbon, this six-course experience, served from Oct 13 to Nov 27, 2025, might just convince you, you have.

For HK$388 per person (minimum 2 guests), you’re invited into a culinary story curated by Chef Rodolfo Vicente, who brings authentic flavors from Portugal’s coastlines and countryside straight to your plate.

Garlic Shrimps & Codfish Cakes at Casa Lisboa from Chef Rodolfo Vicente 6-course "Taste of Portugal" menu — Courtesy of Casa Lisboa

The starters alone are a thoughtful curation in balance. The sizzling garlic prawns (Camarão ao Alhinho) arrive in a terracotta pot, still bubbling in olive oil, garlic, and chili. And don’t skip the bread basket because the golden olive oil of the sizzling garlic is liquid gold. Tear off a piece of crusty bread and dip it straight in, the kind of simple pleasure that turns a starter into a ritual.

The codfish cakes, made with 60% bacalhau, are golden and crisp, served with a parsley-garlic mayo that’s comforting and refined. Then there’s the grilled quail, marinated for 48 hours in white wine, rosemary, and honey, roasted over open flame, and theatrically finished with a torch-charred rosemary sprig that perfumes the air.

The Piri-Piri cauliflower, meanwhile, is a vibrant and bold — roasted in a paprika-laced marinade and paired with saffron chickpea purée and pomegranate.

Suckling Pig at Casa Lisboa from Chef Rodolfo Vicente 6-course "Taste of Portugal" menu — Courtesy of Casa Lisboa

Grilled Octopus at Casa Lisboa from Chef Rodolfo Vicente 6-course "Taste of Portugal" menu — Courtesy of Casa Lisboa

For mains, guests choose from five regional classics.

The slow-roasted suckling pig “Bairrada” style is a standout, its skin shatteringly crisp, its meat meltingly tender, served with rice cooked in chouriço and liver. Seafood lovers can opt for the grilled Portuguese octopus with spinach “Esparregado” (+HK$38), or the signature lobster rice (+HK$68), a rich, tomato-red seafood stew brimming with shrimp, clams, and mussels.

Other options include the salted cod “Bacalhau à Lagareiro” and the surf-and-turf harmony of Iberico pork with clams (Carne de Porco à Alentejana).

Bolo de Bolacha at Casa Lisboa from Chef Rodolfo Vicente 6-course "Taste of Portugal" menu — Courtesy of Casa Lisboa

But the dessert is where Casa Lisboa flips the script. Guests are invited to indulge in unlimited servings of Bolo de Bolacha, Portugal’s iconic biscuit-and-coffee cake. It’s layered in nostalgic flavors and served tableside from a grand platter.

The “Taste of Portugal” menu is available Monday to Thursday evenings from 6PM, with a minimum of two guests required.

Book your table via Casa Lisboa’s platform now to savor six courses of culinary heritage, plus the dessert. Meanwhile, follow them on Instagram and Facebook for more information.

Location: Casa Lisboa, 2/F, Parekh House, 63 Wyndham Street, Central

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Hong Kong/ Delish/ Happenings

October 24, 2025

Cucina Celebrates White Truffle Season with a Luxurious Seasonal Menu

by: The Beat Asia

Photo by Cucina, Marco Polo Hongkong Hotel

October 24, 2025

by: The Beat Asia

From Nov. 6, 2025, to Jan. 6, 2026, Cucina unveils a special à la carte menu featuring prized white truffles from Piedmont, often called the “white diamond” in the kitchen.

Helmed by Chef de Cuisine Andrea Delzanno, the menu highlights the truffle’s rare and unique aroma. Leading the selection is the Cage-free Scrambled Eggs, Crab Meat in Shell, Caviar, and White Truffles (HK$428), offering a rich and harmonious blend of flavours enhanced by the white truffles.

Other highlights in the menu include the Tagliolini with Butter, Parmesan Cheese, White Truffles (HK$498), a simple yet sublime pasta that honors the aroma of white truffles, and the Potato and Leek Cream Soup with Mixed Seafood and White Truffles (HK$348), where velvety potato meets the oceanic notes of octopus and shrimp.

Pasta with butter, parmesan cheese, and white truffle — Tagliolini with Butter, Parmesan Cheese, White Truffles | Courtesy of Cucina, Marco Polo Hongkong Hotel

Baked Chilean sea bass — Baked Chilean Seabass with Sautéed Clams, Caviar Sauce, and White Truffles | Courtesy of Cucina, Marco Polo Hongkong Hotel

Meat lovers can enjoy the Roasted Italian Veal Chop with Brussels Sprouts, Chestnut Purée, and White Truffles (HK$598) if they prefer a hearty meal.

Available for both lunch and dinner, Cucina’s white truffle menu is an ode to Italian luxury and seasonal indulgence. Reservations are available via Tablecheck.

For more information, visit the Marco Polo Hong Kong Hotel website and follow their Instagram.

Location: Level 6, 3 Canton Road, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong

Opening Hours: 12 NN to 2:30 PM (Lunch), 11:30 AM to 3 PM (Weekend Brunch), 3 PM to 5:30 PM (Afternoon Tea), 6 PM to 11 PM (Dinner)

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Hong Kong/ Delish/ Happenings

October 24, 2025

Quiero Más Unveils Chef’s Tasting Menu, Weekend Brunch & Spanish Elegance

by: The Beat Asia

Photo by Quiero Más

October 24, 2025

by: The Beat Asia

There’s a new rhythm pulsing through Central, and it’s coming from 20 floors up. At Quiero Más, the Spanish-Mediterranean restaurant perched atop M88 Tower, guests can now indulge in two distinct culinary experiences: a sun-drenched weekend brunch and a candlelit Chef’s Tasting Menu, each offering its own flavor of escape.

Starting this season, Quiero Más introduces a duo of elevated dining options that blend bold Mediterranean flavors, festive ambiance, and a touch of European elegance.

First up: the Weekend Brunch, available every Saturday, Sunday, and public holiday from 12 AM to 3 PM. Priced at HK$328 per person (minimum two guests), the menu includes six sharing tapas, one main course, and one dessert. A full vegetarian brunch menu is also available.

Quiero Más' Weekend Brunch — Courtesy of Quiero Más

Tapas highlights include 36-month cured jamón, crystal tomato bread, garlic chilli prawns, and the restaurant’s famed suckling pig with Padron peppers. Mains range from truffle ricotta ravioli to seafood paella and dry-aged Wagyu bavette.

Dessert choices include churros, Basque burnt cheesecake, or gelato. Guests can upgrade with a two-hour free-flow drinks package for HK$198, featuring prosecco, premium wines, bottled beer, house G&T, and the signature tinto sangria.

15-day dry-aged Wagyu bavette and suckling pig — Courtesy of Quiero Más

For evening diners, the Six-Course Chef’s Tasting Menu offers a refined journey through Mediterranean flavors. Available nightly for HK$448 per person (minimum two guests), the menu includes two cold tapas, two hot tapas, one main, and one dessert — curated by Group Executive Chef Gary Batra, whose European culinary pedigree brings precision and soul to every plate.

Cold tapas may include scallop ceviche, Fine de Claire oysters, or smoked steak tartare, while hot dishes feature Spanish red prawn or crab cake with remoulade. For the main course, guests choose from suckling pig, seafood paella Barcelona, or 15-day dry-aged Wagyu bavette. Dessert options mirror the brunch menu.

Note: select premium items such as oysters, red prawn, and Wagyu bavette may incur additional charges.

With intimate lighting, rooftop views, and a cinematic atmosphere, Quiero Más is ideal for birthdays, date nights, or any evening that deserves a little extra sparkle.

Reserve your table now via Quiero Más’ website. Meanwhile, follow them on Instagram and Facebook for updates.

Location: Quiero Más, 20/F, M88 Tower, 2–8 Wellington Street, Central, Hong Kong

Opening Hours: Daily, from 12 PM to 3 PM; 4 PM to 12 AM

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