The Aubrey at The Mandarin Oriental, Hong Kong, Unveils Kaizen Cocktail Menu, Marrying Tradition with Innovation

In a bold move that underscores its commitment to continuous improvement, The Aubrey, perched majestically on the 25th floor of the Mandarin Oriental, Hong Kong, has launched its much-anticipated Volume 3 Menu: the Kaizen Cocktail Menu. This introduction comes on the heels of the bar's recent accolade as the tenth best establishment in Asia’s 50 Best Bars, further solidifying its reputation as a beacon of cocktail innovation.

Inspired by the Japanese philosophy of "Kaizen," which advocates for gradual and continuous enhancement, this new menu represents a significant evolution in The Aubrey’s cocktail offerings. At the helm of this creative endeavour is Assistant General Manager and Beverage Manager, Devender Kumar, who has meticulously overseen the development of eight signature cocktails that pay homage to both traditional classics and contemporary interpretations.

Central to this menu is shochu, a revered Japanese spirit celebrated for its versatility and nuanced flavours. Kumar articulates the challenge and excitement of centring the cocktail programme around this lesser-known spirit, stating, “Sourcing premium shochu can be tricky, as many bottles are allocation-only, but it’s worth it for the unique qualities they bring to the menu.” As shochu gains traction in high-end bars, The Aubrey positions itself at the forefront of this trend, showcasing the spirit's potential to elevate the cocktail experience.

Each cocktail on the Kaizen menu is a testament to the artistry of The Aubrey’s mixologists. Highlights include the Glory Gimlet, which introduces bergamot and cardamom alongside traditional ingredients, and the Noble Man, a modern twist on the Boulevardier featuring dessert wine for added depth. The Twenty Twenty-Four Fashion reimagines the Old Fashioned, replacing whiskey with barrel-aged shochu, resulting in a drink that retains its classic essence while enhancing complexity.

With this new menu, The Aubrey not only pays tribute to its roots but also embraces the ethos of innovation. Each cocktail is a celebration of Japanese heritage, seamlessly integrating traditional flavours with modern mixology techniques. As patrons indulge in these thoughtfully crafted drinks, they partake in a unique narrative of evolution and refinement that defines The Aubrey’s philosophy.

For those seeking an extraordinary drinking experience, The Aubrey’s Kaizen Cocktail Menu promises an exquisite journey through flavour and tradition, inviting guests to savour the art of continuous improvement.

First Look: Jay Khan and Ajit Gurung of Asia’s Best Bar, Coa, Launch The Savory Project

When your earlier venture is ranked first on the Asia’s 50 Best Bars list and your walls are studded with accolades, opening a new drinking spot comes with “grape” expectations.

Acclaimed Hong Kong bartenders Jay Khan and Ajit Gurung have a welcome challenge on their hands before the official launch of The Savory Project, a new bar teetering near the edge of Staunton Street: how to rise beyond their multi-accolade-filled Coa. That little square space in the basement of Wah Shin House is so beloved by the industry, let alone its prolific customer base, that it won first place on Asia’s 50 Best Bars twice—in succession.

Read the entire feature here at Robb Report Hong Kong.

Note: First met Jay when he was working in Galaxy Macau, but sadly can't find the feature or shoot from 2012... ish. He was a rising star then, a supernova now. You can't get a table at Coa now for love nor money. 

Lorenzo Antinori’s Bar Leone Roars into Hong Kong’s Bar Scene

The Italian mixologist has a winner on hand—as expected.

When we heard Lorenzo Antinori had opened a new drinking spot in Hong Kong, we knew—even before we found the place off the beaten path—that this was not going to be a dive bar. Hiking up to Bridges Street in that odd area between Sheung Wan and Central on a balmy evening (there is no other kind for the next six months), a chilled yuzu Negroni awaited on a platter—lighter than the classic, perfect for the season.

A relaxed, unpretentious venue serving fine bites and bubbles, Bar Leone certainly does not look or have the feel of the mixologist’s past gigs when he worked at The Savoy, or his long tenure with the Four Seasons group (where he led a winning trifecta—Charles H, Caprice, and Argo—to fantastic press and critical acclaim). Bar Leone is the sort of affable bar you’d find walking down cobbled streets of Rome (where Antinori is from), off tourist-heavy detours and distractions.

It’s a quintessential Italian bar, really—warm, inviting, and of a certain vintage (funny, because the bar opened just this past June)—with archival pictures, signage, and accoutrements studded on wood-panelled walls and cosy booths. Bright sunlight segues into a warm glow as stellar bar snacks are doled out of hand-painted ceramics filled with piattini and spuntini, small dishes and snacks ripe for the picking.

Read the entire feature here at Robb Report Hong Kong.

A Year of Argo: The Coolest Bar in Central, Hong Kong

Originally published BY P.RAMAKRISHNAN  |  JULY 22, 2022

As Four Seasons Hong Kong’s signature bar, standards were set pretty high from the get-go. Here's a winner.

As we go to publish, Argo’s just celebrated its first anniversary with near-universal praise and great press painstakingly collected over what’s been a difficult year for the industry. Pandemic-induced lockdowns, restrictions, and wide social distancing measures meant more bars and restaurants shut shop over the period than any other time in recent history—as tourism fell by a whopping 98%.

Argo not only threw open its doors during the thick of the pandemic, it maintained a degree of quality and success like no other. A cocktail bar that explores the world of fine beverages, its name is inspired by the myth of Jason and the Argonauts and their journey of discovery and exploration. The debut cocktail menu celebrates six staple ingredients; honey, cacao, vanilla, coffee, rice, and apple. So meticulous is their attention to detail and quality control, Argo has its own beehive located in Mai Po, New Territories! 

Read the entire feature here at Robb Report Hong Kong.

First Look: Qura Bar at Regent Hong Kong, Where You Can Enjoy Rare Spirits and Sophisticated Bistronomy

 

Old-world charms, opulence, and a can-do spirit, with a fine wine and whisky selection.

Regent Hong Kong has been our go-to spot in the city since we launched Robb Report Hong Kong and the hotel even lifted the veil long before it officially opened to the public to host the Robb Report Hong Kong inaugural gala dinner in its grand ballroom. Since then, we have been hooked on the promises that the hotel has delivered on every turn. 

Like a slow reveal, from the lavish new Presidential Suite, a taste of the excellent cuisine at its various restaurants, a return of a culinary legend, or a first look and tasting at Qura Bar, every few months, the curtains part on one new magical experience after another.

My experience at Quora here only at Robb Report Hong Kong.