Ajit Gurung

Ajit Gurung isn’t the type to shout about his achievements, but then again, he doesn’t have to. His work at The Savory Project does all the talking. Where most bars lean into sugar and spectacle, he has taken a different route—one that embraces umami, depth and the kind of complexity usually reserved for the kitchen.

His quiet nature belies a mind constantly at work, fine-tuning and reimagining. He approaches mixology with the patience of someone who truly understands flavour—his drinks are bold without being brash, complex but never fussy. At The Savory Project, he, along with his team, has built a menu that turns conventional wisdom on its head. The Thai Beef Salad cocktail, infused with peanut, coconut and kaffir lime, captures the essence of its namesake dish without feeling forced. Teriyaki, a blend of tequila, masa and white soy sauce, walks a fine line between richness and brightness, landing somewhere entirely unexpected.

Despite his low-key persona, Gurung is generous with his time, always willing to share his knowledge and quietly push the industry forward. His approach isn’t about being the loudest in the room—it’s about making drinks that shift the way people think. And if the growing crowds at The Savory Project are anything to go by, Hong Kong is more than ready for his kind of innovation.