October 2021: Where to Drink in Hong Kong
- Tindle’s new bar bites and drink pairingsTindle’s new bar bites and drink pairings
- Aqua’s new seasonal and Halloween-themed cocktailsAqua’s new seasonal and Halloween-themed cocktails
- Darkside's eco-cocktails and sustainable masterclassesDarkside's eco-cocktails and sustainable masterclasses
- Penicillin's new menuPenicillin's new menu
- Kiosk / Night Kiosk by Sake Central and Cafe LifeKiosk / Night Kiosk by Sake Central and Cafe Life
- LPM Restaurant & Bar’s new menuLPM Restaurant & Bar’s new menu
- Japanese restaurant Censu’s new menuJapanese restaurant Censu’s new menu
Welcome back to our monthly dining series where we share the latest drink events and happenings in Hong Kong
Hongkongers love a good drink—and our city has no shortage of great bars and restaurants to hit up for after-work tipples and late-night gatherings with friends. Whether you’re after decent draft beers, fancy cocktails served in the city’s trendiest bars, or some seasonal libations, there’s a place in Hong Kong to suit every taste and worthy of a spot on your bar-hopping itinerary.
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Tindle’s new bar bites and drink pairings
Thanks to their innovative and delicious vegan meat, Singaporean plant-based chicken brand Tindle has grown rapidly in popularity since its launch in June. This season, Tindle is joining hands with chefs and bartenders from leading restaurants and bars across the city to launch a series of food and drinks pairings that are guaranteed to make you swoon.
The limited-time promotion boasts a stellar lineup of dining establishments, including Awtar, Binge Drinking Club, Draft Land, Poem, Potato Head and many more. Tindle’s plant-based chicken alternative will be used in a wide range of different cuisines to create mouthwatering plates, paired with refreshing drinks for an indulgent meal.
Highlights of the promotion include Draft Land’s vegan menchi-katsu skewers featuring panko-fried Tindle chicken meat which served with Baekhwa Collins, a drink that is made with Korean rice wine and rum; Potato Head’s fried cheese balls with crisp minced Tindle chicken meat and cheddar cheese, which pairs well with Bay Breeze, a sweet-sour, vodka-based drink; as well as Binge Drinking Club’s Tindle chipotle chicken taco that goes with a refreshing beer.
Tindle’s new bar bites and drink pairings are available throughout October. Visit tindle.com for more information.
In case you missed it: What Does Tindle, Hong Kong's Newest Plant-Based Chicken Meat, Taste Like?
Aqua’s new seasonal and Halloween-themed cocktails
This season, Aqua is pulling out all the stops with its new seasonal cocktail promotions to satisfy your drinking needs. In addition to the Icepop Cocktail series that includes five boozy icicles, each of which is paired with a glass of Saint Louis Crémant sparkling wine to further enhance the fruity flavours, Aqua is also offering a travel-inspired menu that gives diners a taste of escapism. In a nod to the restaurant's Italian and Japanese influences, the menu features ten cocktails and six non-alcoholic drinks crafted with unique recipes using ingredients from the two countries, transporting guests to far-flung destinations.
In celebration of this year’s Halloween, Aqua will also be launching a fun party and a series of new drinks to get you into the spooky spirit. On October 30, the bar will be transformed into a world of underwater horrors, featuring creatures from the abyss, dastardly pirates and more. Guests will enjoy Halloween-themed drinks such as Dark Tide, which is crafted with Tanqueray gin, activated charcoal and homemade peach liqueur; and the shocking Pirate’s Blood featuring Captain Morgan’s spiced rum, triple sec, and gunpowder tea syrup.
Aqua, 29/F-30/F, One Peking, Tsim Sha Tsui, Hong Kong, +852 3427 2288; aqua.com.hk
Darkside's eco-cocktails and sustainable masterclasses
Delicious sustainable cocktails await at Rosewood Hong Kong’s Darkside. This season, the bar is partnering with ecoSPIRITS—the world’s first closed-loop distribution technology that aims to eliminate packaging waste in the premium spirits supply chain—to offer a menu of cocktails crafted with the brand’s low-waste technology and locally sourced ingredients.
The menu features innovative drinks created by the bar’s talented duo Arkadiusz Rybak and Simone Rossi, as well as Asaya Kitchen’s bar manager Francois Cavalier. The Eco Negroni is a must-try, which is comprised of low-waste Widges Gin, Mancino Bianco Vermouth and clear bitters made from leftover orange peels donated from all Rosewood bars, dandelion and gentian root. Those looking for something more refreshing can opt for the Eco Berries Cooler, which uses fresh red berries from the hotel’s kitchens and bar to mix with locally produced Kuppa kombucha and cold brew tea.
As part of the new campaign, Darkside will also be hosting a series of intimate cocktail masterclasses. Available to book for groups of two to six guests, the classes are led by the bar’s expert mixologists to demonstrate the techniques of creating two classic cocktails and one sustainable cocktail. Guests will be able to enjoy their creations accompanied by a complimentary cheese and charcuterie board.
Darkside, 2/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 3891 8732; darkside.hk
Penicillin's new menu
Championing a closed-loop system of production with a dedication to reducing waste and carbon footprint, the award-winning bar Penicillin has unveiled the first revamp of its entire cocktail, organic ferments and food menu since opening in November last year.
Expect to be impressed by a new cocktail menu featuring innovative drinks inspired by the five elements (concrete, wood, ceramic, metal and glass)—including the new edition of One Penicillin, One Tree made of chocolate whisky, strawberry brine water, coconut kefir and avocado stones sourced from Taqueria Super Macho that are used in place of ice cubes; the earthy There is No Planet B featuring papaya tequila and whiskey, osmanthus bitters and sandalwood wax vermouth; as well as the exquisite Braiding Sweetgrass made from cacao-butter rum, sour watercress and frothed local tofu. All of the new cocktails are named after books and novels on the theme of sustainability.
Feeling peckish? Choose from a variety of new seasonal eats such as the fries with togarashi and lemongrass mayo; hot dog with spicy pork; Penicillin burger with Beyond Meat vegetarian patties, and assorted skewers.
Penicillin, L/G, Amber Lodge, 23 Hollywood Road, Central, Hong Kong; +852 9880 7995, penicillinbar.com
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Kiosk / Night Kiosk by Sake Central and Cafe Life
Beef pie (Photo: Courtesy of Sake Central)
Deli coleslaw (Photo: Courtesy of Sake Central)
Sunday's Highball with Yamazaki sparkling water and Sunday's whisky (Photo: Courtesy of Sake Central)
This season, head to Haus in Central for round-the-clock food and drink inspired by the kiosks of Japan. Available from now till November, the pop-up is a collaboration between Sake Central and Cafe Life that aims to offer locals the best parts of Japanese kiosk culture.
By day, guests can sample locally roasted coffee and Inari tea alongside a menu of savoury pies, sales and specially designed Japanese-style cakes by Matsuoka—including the cult favourite Sake Central Noto 88 sake kasu Basque cheesecake.
At night, the space is transformed into Night Kiosk, when baristas are replaced by bartenders Jack Byrne and Sebastian Robinson, and guests can enjoy a selection of highballs, sake and craft cocktails designed exclusively for Haus.
Kiosk / Night Kiosk is open from 10am to 8pm Monday to Wednesday, and 10am to 10pm Thursday to Saturday.
G/F, Haus, 38-40 Queen’s Road Central, Central, Hong Kong
LPM Restaurant & Bar’s new menu
Famed for its top-notch French-Mediterranean cuisine and elegant atmosphere, LPM Restaurant & Bar is launching a new cocktail menu to pay homage to the influential French artist, Jean Cocteau.
Named “Recipes For Our Friends” and designed by award-winning LPM global bar manager Tibor Krascsenics, the menu will offer cocktails inspired by Cocteau’s whimsical artworks and life story, takings guests on a sensory journey to rediscover one of the most multi-talented artists of the 20th century.
The menu includes four chapters, each featuring three cocktails that shed light on a place that the artist once called home. Highlights of the menu include the refreshing 1889 Americano, which is a delightfully delicate aperitif that is named after the year Cocteau born, featuring French Suze liqueur and vermouth infused with light toasted pineapple; as well as the vodka-based cocktail, Lettre à Coco that represents the friendship between the artist and his most trusted confidante and legendary designer Gabrielle Coco Chanel.
The menu will be officially launched on October 11.
LPM Restaurant & Bar, Shop 1, 1/F, H Queen's, 23-29 Stanley Street, Central, Hong Kong, +852 2887 1113
Japanese restaurant Censu’s new menu
Photo: Courtesy of Censu
Photo: Courtesy of Censu
For an indulgent feast combining Japanese delicacies and great drinks, head to Censu on Gough Street. The restaurant has recently launched a new drinks menu, which features a wide variety of options to complement chef Shun Sato’s seasonal dishes for an enjoyable dining experience worthy of many returns.
On the new beverage list, guests will find exquisite highballs, shochus, handcrafted sakes, premium liquors and natural wines. Try the signature Sakurao Limited Gin Tonic which features an intriguing mix of locally sourced rose tea and ice cubes infused with oyster water—or order the Roku Gin Tonic that features Roku gin and a unique blend of roasted peppercorn and fresh grapefruit water with Fever Tree tonic water.
These new drinks are best enjoyed with seasonal delights made with the freshest ingredients, including the fresh flathead lobster, charcoal grilled bonito, as well as the wagyu mince katsu sando.
Censu, G/F, 28-30 Gough Street, Central, Hong Kong, +852 2997 7009