Most of our cocktail creations come with a balance of sour, bitter and sweet. Some add salty, but only a few try to utilise that satisfying fifth flavour category of umami, says Paul Mathew.
Not just Ramos and Alexanders, whey, yoghurt and cheese are all working their decadent magic in contemporary drinks.
Bar is the "Cocktail Maestro" Salvatore Calabrese’s first in Asia.
The New York bar legend on PDT's Hong Kong pop-up bar, and the state of bartending in his home base.
If you want cocktails with smoky flavours, there’s nothing better than the real thing. By Paul Mathew.
Topiary hopes it can grow to fill a niche in HK cocktail culture.
Hong Kong’s first Caribbean-themed bar-restaurant opens on Hollywood Road.
As a new season returns, DRiNK speaks to some of the biggest names behind the bar for their tips on how to come top.
Hotel bar conventions get turned on their heads at the W Hong Kong's WooBar.