Rome meets Hong Kong at Bar Leone where Lorenzo Antinori has made a religion out of simplicity, Vatican kitsch, mortadella, riotous laughter, and a Negroni so perfect it feels heaven-sent,
Tai Lung Fung is the closest thing to drinking inside a Wong Kar-wai frame. Cocktails riff on old Hong Kong classics, milk tea, preserved plum, and red bean, and somehow, it all works.
It turns tea leaves into poetry, jasmine-infused gins, smoky pu’er whiskies, and ceylon and rice hybrids that make you rethink what a cocktail even is.
Down a red door, it serves crisp G&Ts, neon glow, killer tapas, and effortless cool in a former ping pong hall. Just go there to get drunk.
The name sounds pretentious, but it's a gem. Drinks are cheekily inspired by the 27 Club, all priced around HKD80. The space is small, loud playlist, and the staff treats you like you’ve stumbled into someone’s afterparty.
Behind what looks like a public toilet, inside it’s pure warmth. Bartenders greet you like an old mate and pour you drinks made from 1970s Cognac. It’s the kind of place that turns one drink into six.
Hiding behind a door that looks like a clinic, with over 400 gins lining the walls, and the drinks are laced with madness: squid ink, jellyfish collagen, and candied bacon. It’s full apothecary chic.
Sustainability gets sexy at Penicillin: zero-waste cocktails, fermenting fruit scraps, typhoon wood tables, and every cocktail telling a story of what it’s trying to heal.
No such thing as a quiet drink at COA: Jay Khan’s agave cathedral hums with Mexican folklore, cocktail nerds, lost tourists, and its 41-page menu that could double as a textbook.