MIUS Bar: Hong Kong's Charming Neighbourhood Gem

Nestled at 29 Gough Street in the vibrant NoHo area, in that odd space between Central and Sheung Wan which is a nightmare to get to on a rainy day in a red cab (I write with a lot of experience), MIUS [pronounced "muse" but Alexa that and land up elsewhere, hence the all caps spelling], has quickly become one of Hong Kong's most talked-about cocktail bars since opening its doors in late August 2025. 

Shelly Tai

Founded by award-winning bartender Shelley Tai, the venue marks her triumphant return home after nearly five years abroad, where she managed Singapore's acclaimed Nutmeg & Clove (ranked #6 on Asia’s 50 Best Bars in 2024). There are 8,926 licensed bars operating in Hong Kong [yes, I checked] in the tiny dot of an island and the trickling pool of customers have options galore, venues tightly knit next to each other so waiting is not an option for the well-heeled. Note a line streaming out of a bar, waiting in impatient scroll, you know the venue is either really good [Coa, Bar Leone], or its new with either hype or hyperbola trending on social media. 

I landed at the venue soon after MIUS opened and am happy to report its pretty damn good. As all are spoilt for choice in the city, you really aren't going to a bar for their novel drinks and the aerated promises of a tattooed mixologist, you're going to follow the cult of personality; Bar Leone does better when Lorenzo's in town and without Jay Khan's ever-smiling face, Coa wouldn't be what it is either. I was told about Shelley long before I met her; she's gorgeous and she's gifted. Both, I've witnessed. 

A former Quinary talent [which is a street above and across the street - like I said, choices], Tai brings world-class expertise and her famed World Class championship pedigree to her first independent project. The name MIUS playfully twists “muse,” reflecting Tai’s philosophy of “simple things, done right.” The bar embodies a welcoming neighbourhood vibe rather than flashy spectacle—think mid-century modern decor with neutral tones, clean lines, high ceilings, reflective surfaces, and warm wood accents that create an elegant yet generally unpretentious atmosphere. 

The menu focuses on modern classics and approachable cocktails, most using no more than six ingredients for balance and precision. Standouts include the refreshing Tomatotini (vodka-based, savoury twist, introduced to me by Christy Liang who swears by it--word of mouth does well in the 852), the cozy warm Matcha Mori (hot whisky with matcha, coconut, and salted vanilla cream), the fruity Guava Oolong Float (sparkling sake with sorbet), Strawberry Negroni, and the beloved Gin & Apple. 

Beyond drinks, MIUS pairs cocktails with comforting bar bite staples like fries and hearty plates that blend Asian influences, turning it into a true hangout spot. Prices range from the accessible to the elevated, so look carefully; the prices are not on whim, the quality of the ingredients is top-notch.  

While on a lonesome media tasting, I found the place to be perfect for Hong Kong’s youth and dare-I-suspect, many a first-date situation. It attracts younger crowds eager for its relaxed energy, sharp pours, and genuine hospitality. It feels approachable and comfortable, designed for easy conversation with friends or bartenders, with gentle music levels and a no-pretension approach, although I've been warned by others that the place gets busy quickly and is riddled with the young and the restless, while the rest of us might have to wait in line--unless you know someone, who knows someone, who can get you a high-barstool quickly.

High-concept bars are dime-a-dozen, MIUS stands out for its focus on enjoyment over showmanship—proving that thoughtful simplicity can create something truly special.

MIUS
Address: 29 Gough Street, Central, Hong Kong (Sheung Wan/Central area, walk-in only)
Instagram: @mius.hongkong 
Opening hours: Monday–Sunday, 5 PM to 1 AM

Postscript: next week, will let you know about Peridot, which everyone's talking about... unkindly. Great views, awful food, photogenic interiors with vile vegan cheese. Great staff, but an expensive venue. I want to like the place, but like Natalie Imbruglia and my shower curtain, I am torn. 

Also, my how the mighty hath fallen; whatever is going on at 11 Westside?! 

  

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Coa Was Listed as the Best Bar in Asia. Again.

Throwback Thursday: Have been writing about Jay Khan since... the days of Galaxy magazine in the early 2012s!  Someone brought up with Coa feature and interview and... i forgot I wrote it! So here's a throwback to summer of 2022.

With successive accolades and titles in a row, will owner Jay Khan strike a hat-trick?

At a boisterous ceremony held at The Mandarin Oriental Bangkok, among a sea of peers, friends, rivals and fans, Hong Kong’s very own Coa retained its title as Asia’s Best Bar, at the seventh edition of Asia’s 50 Best Bars.

Launched in 2017 by Jay Khan, owner and charismatic bartender, Coa has a focus on agave spirits and lies off the beaten path in Central, among a cluster of other famed titles and tonier bar/restaurant hybrids. Standing out in this crowd isn’t-but he makes it look-easy.

Over a signature drink at a relatively quiet hour, we sat across Khan for a quick tête-à-tête.

Read the full interview and feature here at Robb Report Hong Kong. 

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From Me to You: Yume is officially open!

The basement on 38–44 D’Aguilar Street is coated with stardust, celebrity shenanigans, of good people and the profligate.  I have walked past this staircase and the insalubrious lanes a thousand times.

First as a wide-eyed teenager trying to get past the bouncers who usually did a body-scan with their reptilian eyes before letting anyone in to... drop. Easily one of the smallest piece of real estate that has hosted some of the most glamorous people on earth. Kate Moss, Gwyneth Paltrow, Sting, The Black Eyed Peas. Obviously, powered by my own steam, I'm certainly not cool enough. Propelled by a weekly column in South China Morning Post however, suddenly a few doors opened. Albeit reluctantly. To be fair, to the "door bitch", I don't fit a welcoming profile; I  look like I only nurse a Diet Coke, wear a wardrobe of a disgruntled accountant, and will clumsily report on the night's activities in a column, searching for a punchline. 

Then as a twenty-something, chasing the loudest bass in the city when drop ruled the underground, and a dear friend was passing us freebies behind the bar, my crew and I were there a bit more. When your friend Dj'd at some ungodly hour (Ellul! Tom Price!!), you tried a bit more to be there at 2:00am... drop had some serious beats. 

Later, older, wiser (well... debatable), nursing expensive vodkas at Quality Goods [what drop morphed into under new management] while pretending I still belonged there at midnight as I grew older and the crowd looked younger...  Every era left its fingerprints on those black steps. Cigarette burns, spilled champagne, the ghost of someone’s first kiss pressed against the wall, the faint odor of a wretched retch after a spicy vodka shot, hook ups and break ups have all occurred along that narrow alleyway. 

The address never changed; only the name etched on the door did. 

Tonight the name is Yume.夢. Dream.

And for once the word doesn’t feel like marketing fluff. It feels like a dare. A promise. An occasion. You descend at 6 p.m, and the city’s noise dissolves the moment the door seals behind you. Still has that tricky staircase (and yes, I tripped and fell on my first visit). 

The lighting is low, deliberate—like someone turned the saturation down on real life. Japanese cedar somewhere, faint incense, the quiet clink of hand-cut ice. This is not the Hong Kong that screams. This is the one that whispers, “Stay a while.” There's a Miami-Vice colour schemed wall that's an 80s throwback that not a single influencer by the bar, got the reference to. 

The bar is the altar. Behind it, magicians in crisp white jackets move like they’ve done this in another lifetime. The opening menu is called Dream Is Destiny—yes, a little dramatic, but when the first drink lands in front of you, you forgive the theatrics. It Was All a Dream: dark rum, rye, coconut, pineapple, served in a porcelain coconut shell because why the hell not. One sip and you’re barefoot on a beach you never actually visited, but swear you remember. Ukiyo: Nikka Days whisky rinsed in sesame-fat-washed Oloroso. Silky, nutty, borderline obscene. You close your eyes and taste Tokyo at 2 a.m. in a bar with no sign.

Tickled like a teen, you smirk at the name; F.YU: gin, soju, shiso, cantaloupe. Bright, green, dangerous—like summer flirting with you after three martinis. Kiss of a Geisha: bourbon washed with shiitake, coffee liqueur, bitters. Earth and caffeine and regret in the best way. There’s an origami cootie-catcher on every table. Open the flaps, follow the instructions, let the bartender surprise you. 

Jejune? Absolutely. Perfect? Also absolutely. The room changes with the hour. 7 p.m.: soft jazz, conversations you can actually hear. 10 p.m.: the lights bleed violet, the bass wakes up, the Tokyo influence sharpens its edges. By midnight the Japanese shōji screens glow crimson and the space feels like the inside of someone else’s lucid dream.

Food arrives in waves you want to ride forever. Tuna tartare wearing a crown of Oscietra caviar. Iberico katsu sando so good it should be illegal. Wagyu sliders that make you believe in a higher power. Japanese curry empanadas that taste like homes you never had.

This is not another “Japanese-inspired” knockoff. This is the real conversation between Tokyo’s precision and Hong Kong’s chaos, translated into a room that knows exactly who it is. The crowd is the city in cross-section: finance bros loosening their Hermès ties, artists in vintage Comme des Garçons, expat models, local kids who grew up on this staircase, tourists who stumbled in thinking it was just another bar and leave three hours later texting their friends “I think I just fell in love with Hong Kong again.” Those who call it Home Kong are spanked as they leave. 

Yume understands something the old clubs sometimes forgot: we don’t always want to lose ourselves in strobe lights and bottle parades anymore. Sometimes we just want a perfect drink, a corner sofa, and the feeling that time has politely agreed to pause.

Yet when the night decides it’s ready to roar, Yume roars with it. The playlist deepens, the lights pulse harder, and suddenly you’re dancing with a stranger who feels like an old friend.

Same basement. New dream. And for the first time in years, I left at a respectable hour… then came straight back the next night. Because some dreams, m'luv, you don’t want to wake up from.

Images courtesy of Noor. 

Yume
38–44 D’Aguilar Street, Basement
Open from 6 p.m. until the city forgives you
Dress code: Come as your favourite version of yourself

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.

Behind the Scenes: Video shoot of Lorenzo Antinori at the Best Bar in Asia: Bar Leone

Behind the Scenes: Video shoot of Lorenzo Antinori at the Best Bar in Asia: Bar Leone. 

 

Inside Courtroom, a New Hong Kong Cocktail Bar With a Cheeky Judicial Theme

No objections to this hot drinking spot in Central.

Nestled on the slopes of Graham Street, Courtroom has entered Hong Kong’s bar scene with a unique blend of whimsy and whiskies, sophistication and style, and a bang for your buck. Co-founded by industry veterans Saan Dhakal and Ranjeet Khatri, this innovative venue draws inspiration from notorious court cases that straddle the thin blue line between the serious and the absurd, creating an atmosphere that is both playful and refined, doing full justice to both realms of seemingly contradictory ideation—it’s some serious fun. 

Even the bar’s logo—a cheeky monkey swinging from legal scales—encapsulates its duality, embodying a mischievous spirit while respecting the gravitas of legal proceedings. At first look, we found nothing objectionable. Upon entering, guests are welcomed by a dark wood interior adorned with judiciary-themed décor, including a witness stand table and a judge’s bench, setting the stage for an unforgettable experience.

Read the entire feature here at Robb Report Hong Kong.

First Look: Mott 32 Gets a New Stage to Shine On After Breathtaking Makeover: Hong Kong's photogenic restaurant

 Open at last, after a seemingly endless hiatus for a makeover that no one saw coming, the best-looking venue in town got a fascinating facelift.

If fine dining can be alluded to as high-performance art, well, then there is no better operatic stage for it in Hong Kong than Mott 32, especially after its latest revamp that’s bound to be the talk of the town this season.

Having undergone its first cosmetic makeover in nearly a decade, the restaurant has amped up the volume; take a bow, Joyce Wang Studio, and clear the mantle for yet another award. The overall experience from a design perspective alone overwhelms—it’s breathtaking.

Read the entire feature here at Robb Report Hong Kong. 

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.