Four new bars from Hong Kong veterans have opened their doors in Hong Kong over the last month, including the airport’s first cocktail bar.
A modern martini utilising otherwise wasted pineapple pulp.
A waste combating coconut concoction.
This cocktail uses otherwise wasted pineapple core for juice and its garnish.
Our editors pick the best of the web's booze writing. This week: chamoy for your cocktail, how the straw was invented, holistic bitters, and more.
Trix Yeung of Bao Bei in Hong Kong looks back at the purest expression of tea with her gin-based drink.
Sohofama puts its focus on thinking local and cultivating its own ingredients.
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.