A cocktail based on Myanmar’s breakfast staple commonly made with catfish, vermicelli noodles, fish sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic and chickpea flour.
Shanghai is about to get its own unofficial cocktail week as industry stars from around the world head in for this year’s awards.
Some say the 1980s were the lowbrow nadir of cocktail culture. Not so, says Seamus Harris, who reps one of the decade’s most enduring classics.
James Bond might have sent the gin category into a tailspin with the vodka martini, but the Vesper is his saving grace.
From pickles and ageing to fizz and infusions, Marian Beke pulls the classics into the present.
Following a relatively quiet eight months for one of Asia’s cocktail capitals, Hong Kong turns it on with five new openings.
Meet Shanghai’s new automated cafe-bar concept that also presents itself as a Spotify for taste.
A bitter-sweet breakfast tipple.
A toast to the bitter orange. By Seamus Harris.
We ask Quinary owner and bartending legend Antonio Lai how often bars should get refreshed.