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This December, Absolut Elyx, the world’s first luxury vodka created specifically for sipping, offers Hong Kong’s first opportunity to take home the brand’s iconic copper wares with Asia’s first pop-up. Located in the heart of Soho, the Absolut Elyx Boutique ushers the holidays in with extravagance and style, by offering luxurious copper gifts including the brand’s coveted copper pineapple, expertly crafted copper barware and engraved copper cups. The brand, famous for their smooth vodka and Hollywood luxe aesthetic, will also host a series of pairing and experiential workshops over the duration of the pop-up. 


Known for its silky-smooth vodka and cutting edge designs, the Absolut Elyx Boutique makes crossing names off shopping lists an easy task this festive season. The boutique, spanning two floors, features gifts, available for purchase for the first time in Asia, including the very instagrammable copper Pineapple (HKD799), the new very limited edition "Felix the Gnome" cocktail cup(HK$799, only 99 available in Hong Kong), and other fun holiday inspired items such as copper pineapple and gnome cufflinks and cocktail sets will be available whilst stocks last throughout the festive season. All items come packed in exquisite gift boxes and are primarily designed as gifts.


Owning one of our copper pineapples has become something of a global phenomenon- it's a beautiful element to add to your home and copper is the foundation of the brand's identity due to the unique role it plays in the production of our vodka itself. The Elyx pineapple's international success played a role in launching our limited edition, Felix the Gnome for the holidays. In Sweden, the gnome, or “tomte” is used as a good luck charm to protect farms and crops” says Miranda Dickson, Global Brand Director of Elyx. 


In addition to a trove of copper treasures, the pop-up also offers a wide range of experiences and workshops open to the public from cocktail making workshops, whisky masterclasses to party makeup and hair workshops and drink blogger photography workshops.  When it comes to making great cocktails, it’s the passion, expertise, craftsmanship and attention to detail that Absolut Elyx is known for that produces outstanding results every time. The workshops will imbue guests with knowledge behind great alcohol and cocktails through pairing and art experiences. 


Who:Absolut Elyx Boutique Pop up presented by Drinks & Co 

What:Absolut Elyx Copper Holiday Gifts and Experiential Workshops

Where:57 Hollywood Road, Central

When: 5th to 31stDecember 2018, M-Su 12:00-10:00*




This Movember, Jameson is teaming up with Seven Brews and local bartenders to support a cause deeply resonating with our local communities. Bond and Connection is always one of the core values of Jameson. For the first year, Jameson joined hands with Movember to encourage conversation about men's health over a Jameson Hitchhiker and drive awareness for the cause with those at the heart of our communities. During the month of November, 5HKD from the sale of each Jameson Hitchhiker, the brand’s newest drinking ritual of Jameson and beer, will be donated to the Movember Foundation. The Jameson and Seven Brews Hitchhiker will be available from Hong Kong bar favorites: Rula Bula, Stockton, Aberdeen Street Social, Employee’s Only, Behind Bars, and Le Boudoir. The fundraising will kick off 1 November with a Shave-Off party at Rula Bula. 


Movemberis an annual event involving the growing of moustaches during the month of November to raise awareness of men’s health issues, such as prostate cancer, testicular cancer, and men’s suicide. In 2017 the Movember community championed men’s health in 20 countries around the world. Through the growth of more than half a million moustaches, a total of HKD519 million was raised. In Hong Kong, The Jameson Hitchhiker, a drinking ritual involving alternating sips of Jameson and beer, will support these causes with a 6-bar wide fundraiser benefiting the Movember Foundation. During the month of November, for every sale of a shot of Jameson alongside a Seven Brews Beer, 5HKD will be donated to the Movember Foundation. 


The month-long fundraiser kicks off 1 November, 6pm till midnight with a Shave-Off party at Rula Bula. The night will offer music, a shave-off station supported by Paragon Studio, games, gifts, and plenty of Jameson x Seven Brews Hitchhikers. 


Frantz Hotton, Managing Director of Pernod Ricard Hong Kong and Macau, says about the Jameson fundraiser: “We are honoured to support the Movember Foundation in Hong Kong. The donations from the sales of the Jameson Hitchhikers help raise awareness and investment to tackle some of the biggest issues affecting men’s health.” 



Support each bar’s Movember team with funds that will ultimately go to institutes or research organizations fighting to find cures. Or create your own team and join this moustache movement that stems beyond a “handle bar.”


Jameson x Seven Brews Hitchhiker Movember Challenge Website:


HYC Bar & Lounge Premiers at the New Nathan Hill Entertainment Complex in Kowloon offering Panoramic Rooftop Views



HYC Bar & Lounge, a new upscale lounge destination offers high-end shisha, experiential gin cocktails, live music and rooftop seating with panoramic views of Victoria Harbour and Kowloon Park. Situated atop of Nathan Hill - Tsim Sha Tsui’s newest landmark of shopping and dining - HYC offers a sophisticated lounge atmosphere and top of the line hospitality, making it an ideal spot for catching up with groups of friends or romantic dates. HYC is also the first venue in the world to unveil Kaloud’s ultra-luxe hookah set, ‘Krysalis,’ a revolutionary way to enjoy shisha. 


The botanical link between shisha and gin is an integral part of HYC’s philosophy. The influence of herbs and the sophisticated variety of flavors offers a specially crafted cocktail experience on HYC’s menu including established favorites such as the Earl Grey Marteani(HK$120) that infuses Tanqueray with Earl Grey tea and a hint of lemon for a zesty flavor, whilst the Negroni  (HK$110) delivers sweet yet bitter overtones on the classic cocktail. The signature menu provides more modern twists: the HYC Bang (HK$130)infuses Beefeater gin with Yakult for a refreshingly light, creamy texture and the Nolita Maid(HK$110) blends Amaretto and Rutte Old Simon Genever gin with lime to create a delicious, sour aftertaste. Mixing and Matching gives absolute liberty to pair high-end gins such as Hendricks(HK$160) or Monkey 47 (HK$270)with a variety of tonic flavors from Fever Treeand East Imperial- these are then coupled with a diverse assortment ofSmokes such as Lavender orHickory to provide another sensory dimension to the drinking experienceThe freedom of combining flavors of both shisha and gin is a cornerstone of HYC’s foundation and the alignment of tastes leads to a full 360-sensory experience.


Shisha is one of the highlights of HYC’s lounge vibe and by partnering with Kaloud, the lounge will soon be offering the world’s first look at brand-new cutting edge hookah technology. Drawing inspiration from traditional Japanese tea sets, the Krysalis pays homage to the classic style by replicating the unique horizontal shape that is exceptional in the shisha scene. HYC strives to deliver a fresh approach towards what a high-end shisha experience can consist of, and the highly anticipated Krysalis will play a major role in redefining this as HYC looks to innovate a sophisticated twist on the classic process. HYC provides only the highest quality shisha, stemming from US based tobacco that prioritizes a premium production procedure - by focusing on softer tobacco, they absorb the flavor profiles to the fullest extent, giving the customer a comprehensive experience. Elevation through pairing is a core ethos at HYC, and is highlighted throughout their diverse offerings.


Meanwhile, the rooftop offers up breathtaking panoramic views of Kowloon and Victoria Harbour, whilst the lounge below provides a relaxed atmosphere for conversations amongst friends - whatever the size of the party. The playful interior’s cooling blues match the ambience of the lounge with the modern touches of gold and turquoise setting the trendy tone for familiar hits and chart toppers. The swanky rooftop provides a stylish outside space; perfect for a sunset cocktail. HYC’s stunning location merits Nathan Hill’s claim of being the new chic destination of TST.


HYC located at 38 Hillwood Road is at the heart of the shisha scene in Hong Kong and provides a full lounge and bar experience that truly lives up to its name. Open from 5pm-2am Sunday to Thursday and 5pm-3am on Friday and Saturday, HYC provides the perfect late night atmosphere for friends to catch up over a drink or for a date. From its flexible shisha options to its varied assortment of gin pairings, HYC offers up some of the best views in Kowloon to go along with its expansive menu.



Chef Akrame, of Wan Chai’s One Michelin Starred Akrame, introduces, Dej, a reinterpreted lunchtime experience. Dej, short for ‘dejeuner,’ which literally means ‘lunch’ in French, breaks the wall between fine dining and a casual meal, offering lunches uniquely and, specifically crafted for takeaway or delivery. This offers Hong Kongers, who may be committed to their desks over the lunchtime rush, an opportunity to still indulge in a Michelin-star quality meal. Operating Monday to Saturday, 11.30-14.30, Dej offers delivery through foodpanda, or pick-up from Akrame.


With rotating menus, Dej provides Michelin-starred, seasonally-inspired lunches delivered straight to desks, conference rooms, and homes. Every meal from Dej is artfully prepared in Akrame’s kitchen, using carefully selected ingredients from all over the world. Every curated menu offers a selection between two soups, salads, sandwiches, one-dish mains, and lightly sweet desserts. The initial freshly cooked menu includes The Curry Carrot Soup (HK$60) a sumptuous carrot soup with a delicate touch of hazelnut butter topped with curried whipped cream, The Pecan Mushroom Soup (HK$60) a hearty and savory blend of mushrooms paired with a touch of pecan muesli, The Colorful Quinoa Ceviche (HK$80) a light quinoa paired with fresh bream ceviche, pomegranate seeds and topped with a perfectly ripe avocado, The Tropical Caesar Salad (HK$80) a delicate smoked chicken Caesar salad punctuated with fresh pineapple, The Licorice Salmon Ciabatta (HK$80) fresh salmon dressed in a light licorice vinaigrette stacked on ciabatta bread,The Mustard Beef Baguette(HK$80) a freshly baked baguette topped with prime beef, fresh kale and a sprinkle of mustard seeds, The Nutty Veggie Stew (HK$95) a mix of stewed and raw vegetables featuring an earthy pop of pine nuts, The Earthy Beef Confit(HK$95) a warm and hearty beef confit stewed with leek and potatoes, The Verbena Jelly (HK$50) a light and refreshing Verbena jelly served with fresh pineapple and a touch of verbena basil, The Granola Fruit Pot(HK$50) a zesty puree of seasonal fruits served with fat-free yogurt and a housemade granola. The menu can also be delivered as a 2-course (HK$129) or 3-course (HK$150) set. 


“In fast-paced Hong Kong, sometimes committing an afternoon to lunch simply isn’t possible. That shouldn’t mean that a compromise needs to be made on the food. In short, our mission is simple: to keep pushing culinary limits and create remarkable experiences. To introduce new and extraordinary flavors to as many people as we can. We won’t promise that our food will be universally loved, but you can be sure that each dish will contain a new and striking discovery,” says Chef Akrame. 


With delivery and takeaway options also available on Saturdays, much like Champagne, Dej can also elevate the average picnic, Junk boat, or beach outing. Dej is available Monday to Saturday, 11.30-14.30, for delivery through foodpanda, or pick-up from Akrame Restaurant.





 Maison Mumm introduces the exclusive RSRV range to Hong Kong at Two-Michelin Starred Pierre and Watson’s Wine.  RSRV, a reference to the mark used by Cellar Masters to select and identify the best wines only from Grands Crus during harvest and bottle ageing, stands for ‘ReSeRVed’ and is a limited release only for a privileged circle of Maison Mumm’s friends. The range, presented in sleek and distinctive narrow necked bottles features a Blanc de Noirs 2009, Blanc de Blancs 2012, 4.5, and Lalou 2006. 4.5 and Blanc de Blancs 2012are available in time for the festive season, by the bottle from Watson’s Wine beginning  November, and by the glass or bottle at Pierre through January 2019 as well as presented at an Oscar Champagne Dinner at Bibo on 10thNov. 



RSRV has been created to shine the spotlight on the history of Maison Mumm's very own prestigious, secret cuvées. The aim was to perpetuate a circle of connoisseurs with the ability to appreciate the singularity of this cuvée. With this in mind, it devised the concept of making the bottles available in selected places and through the principle of cooptation. As a matter of fact, Blanc de Noirs is fully exclusive to a corporate customer in HK.


Its name was carefully selected to pique curiosity. Simple and sophisticated, the four letters are like a language only recognizable to connoisseurs. It serves as a password, taking the initiated to the very heart of Maison Mumm, allowing them to discover these cuvées that are 'reserved' for them. 


Maison Mumm called upon renowned designer Thomas Erber to break away from traditional graphic codes, transforming RSRV into a powerful signal through its art. By adopting an understated aesthetic style, Thomas Erber put a very contemporary spin on the monogram principle. 


Only dedicated to members of the House and close friends, these cuvee's have become the favorite champagnes of great chefs. Today, Maison Mumm is reinventing the myth and expands this privileged circle to the fine connoisseurs.The headline « RSRV » is a reference to the mark hand-writes in the books to select the best wines during harvest and identify those in the cellars during bottle ageing. 

The RSRV stamp highlighted the best of Maison Mumm wines.  “RSRV ” is an unmistakable branding element and a mysterious code that only connoisseurs can recognize and decipher. The iconic characteristic of the RSRV cuvees is the composition only made from Grands Crus. 



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This cuvee is produced exclusively with Pinot Noir from Verzenay, the first vineyard acquired by Georges Hermann Mumm in 1840 and one of the 17 villages in the Champagne winegrowing region ranked as a Grand Cru. Blanc de Noirs bottles are distinctive for their narrow neck which allows the wine to develop more slowly so that it reveals aromatic complexity and elegance. Deep yellow in color with golden glints, the RSRV Blanc de Noirs 2009 has a hint of smoke on the nose before opening to rich notes of vanilla and pear marmalade and aromas of buttered croissant, while the structure and strength of the pinot noir are expressed with a straight mouth and a lot of tension at the end. 




In 1882, G.H. Mumm bought some vines in the village of Cramant on the highly prized Cote des Blancs, right in the heart of the Champagne region. This chardonnay Grand Cru is fresh, light and elegant – a remarkable champagne with matchless precision and finesse. Produced in limited quantities, it has a distinctive narrow necked bottle allowing the wine to develop more slowly, and a label with folded-down corner. This recalls the custom in bygone days of presenting the House’s friends with a bottle accompanied by name card of which the corner was folded down to indicate it had been delivered in person. Light and delicate bubbles dissolve in a bright and luminous liquid shot through with green and soft yellow glints. On the nose, RSRV Blanc de Blancs reveals notes of lime, white fruits and fresh flowers, while providing a very elegant and subtly mineral attack with a creamy texture that leads into a lively expressive tension in the mouth. 



Aged in the cellars for 4 years, made of a blend of 5 champagne grand crus, RSRV CUVÉE 4.5 is a tribute to the diversity and prestige of 5 villages: Verzenay, Bouzy, Ay, Avize and Cramant. This unique blend brings together Chardonnay (40%) and Pinot Noir (60%), all from Maison Mumm’s Grands Crus vineyards. 



The ninth cuvee Lalou; a legendary cuvée from Maison Mumm. Celebrated its 50thanniversary, it is produced rarely and only in the very best vintages since 1966. The 2006 Lalou is a crafted blend exclusively from Grands Crus: 50 % Chardonnay from the Côtedes Blancs and 50 % Pinot Noir from the Montagne de Reims.  Of the 12 possible parcels reserved for Lalou, seven were selected for 2006 vintage. It is an iconic cuvee for wine gurus and gastronomy masters. 



An homage to the the avant-garde life of Oscar Wilde, Mumm will host a champagne pairing dinner on 10 November 2018 at Le Relais & Chateau Bibo, Limited to only 40 people, the dinner will be an evening of whimsy including a bow-tie making workshop, a lavish meal paired with the RSRV range, and a late night filled with music, champagne, intrigue, conversations and dancing into the early hours. Spots at OSCAR are by application only, those daring to apply can email reservation requests to The ticket price is $900 per head.



In time for holiday gifting, the RSRV Cuvée 4.5 and Blanc de Blancs 2012 will be exclusively available at Watson’s Wine for sophisticated champagne lovers at HK$627* and HK$678* respectively.



RSRV Blanc de Blancs 2012  and Lalou 2006 will be available at Pierre by the glass or bottle from Nov 2018.



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 Chef Nate Green launches, Harley’s, a range of gourmet burgers available at Cali-Mex Bar & Grill locations. The culinary master-mind behind  Hong Kong foodie favorite Rhoda, known for his affinity for high quality and well-sourced meats collaborates with the Californian-Mexican chain to create an awe-inspiring burger menu worthy enough to carry the namesake of the British chef’s newly born son. The carnivorous menu also includes the option to substitute Impossible Foods’ award-winning meat made from plants on all burgers.

First making his mark at food havens around the city, including Jason Atherton’s 22 Ships and his fire-cooked food restaurant RHODA, Chef Green believes that balance of flavors is the key to culinary success, and that ethos is ever-present on Harley’s menu.  Green says: “Everything takes balance, it’s about making sure you’ve got the right texture, flavors, things like acidity — whether it’s too rich or not, and you have to balance all those things out. A good burger relies on great ingredients, good cooking, and balance.” 

The chef goes on to explain: "America is such a melting pot of different cultures. … which is reflected on Harley’s menu, you’ve got Rumble in the Bronx— a New York style, the mac and cheese burger… the El Chapo, offering that Mexican, Southern Cali inspired flavor, to the classic hamburger. So, I think for me, burgers have always been very American, and I think the range [of burgers] shows that.”

Combining a wide variety of  ingredients with a comfort food approach, the collection offers 10 craveable burgers and highlights flavor profiles from Southern California, New York, England and more piled high on toasted brioche buns. 

The Aye Aye Captain ($158),a personal favorite of the British chef, and reminiscent of cozy evenings spent in London pubs, features Beer Battered Fish, Mushy Peas, Tartare Sauce and French Fries.

The  Mr. Beefy ($148) —is a classic made with a 200g Aussie Angus Beef, Thick Cut Australian Tomatoes, Onions, Cos Lettuce, and Pickles .

“When I think of burgers, I think of America,” says Green, anticipating the New York-inspired Rumble in the Bronx($188) to be the fan-favorite of the menu. Made of 200g of Aussie Angus Beef, Streaky USA Bacon, Thick Cut Australian Tomatoes, Onions, American Cheese, Ketchup and Frenchie’s Mustard, offering an explosion of flavors.

The Good Burger ($168), offers the Middle Eastern flavors of Chili Sauce, Homemade Falafel, Thick Cut Australian Tomatoes, Green Coleslaw, and Avocado. 

Offering the Mexican flare that Cali-Mex is known for, the El Chapo($188) is made with Chili Con Carne, Fresh Jalapenos, Guacamole, American Cheese, 200g Aussie Angus Beef, Beef Tomatoes, Pickles

Hail Caesar! ($168) is reminiscent of table-side Caesar salads found at stylish steak houses and features an Aussie Chicken Patty, Grated Parmesan, Streaky USA Bacon, Beef Tomatoes and Cos Lettuce drizzled with Caesar Dressing

Smokey Bandit ($178) is a smoky mixture of Chipotle BBQ pulled pork, American Cheese, 200g of Aussie Angus Beef Patty, Coleslaw, Pickles, Jalapenos, and Refried Beans.

The three-layer Double Down ($228)towers over a plate with two 200g Aussie Angus Beef Patties, two slices of melted American Cheese, shredded Cos Lettuce, and a generous amounts of pickles 

In a surprising move for the meat-loving Chef Green, Harley’s offers a vegetarian option for each burger build. For an additional HK$20, guests can substitute Impossible meat, the popular meat made from plants on any burger. 


“Offering Impossible Foods’ meat as an option on Harley’s menu fits with my long held ethos of sourcing better quality meats that cause less environmental consequences. Harley’s menu fits in with my beliefs that we need to consume more responsibly and have a few meat free days, Impossible Foods will certainly help meat lovers have a tasty alternative choice,” says Chef Green on his decision to include the meat from plants on his new menu. 


Harley’s also includes a range of original and spiked milkshakes designed by Head Mixologist Rob Kariakin. The milkshakes offer the perfect balance to the heady burgers.


Additionally, Harley’s Burgers are available for order through their own storefront on foodpanda. 


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Wan Chai’s Bread & Beast transitions from an all-day sandwich eatery, specializing in locally inspired gourmet sandwiches to a dual space, with the unveiling of KONG. After sunset, KONG transforms to a sit-down restaurant and cocktail bar that pushes the boundaries of traditional Hong Kong flavors with a range of playful sharing plates and a lively beverage program that celebrates Chinese spirits. The space is now Bread & Beast by day, and KONG by night.

The shop, having undergone a complete renovation that brings to the forefront a modern Hong Kong aesthetic aims to do the same with the flavors of Hong Kong. Parallel to the touches of terrazzo (Sesame Rock) and handcraft white tiles that dot the updated interior, the new evening menu offers a juxtaposition of old and new Hong Kong that highlights the vibrancy of Asia’s world city. 

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The new nighttime menu is ideal for groups and uses local ingredients to playfully reinterpret Hong Kong’s classic tastes into a series of Bings & Dips, Small Bites, Big Bites and Noodles. The series of dips including a Black Garlic Aioli (HK$48),Huadiao Liver Pate(HK$68), Strawberry Ricotta (HK$78), Bone Marrow Whip (HK$68), paired with Scallion Flatbread (HK$48) or toasted Ciabatta Bread (HK$38) offers a Chinese spin on the traditional Italian bread basket as our welcoming dish; Angry Cauli (HK$78) Slow Cooked Charred Cauliflower, Toban Djan Broth and Chili Oil; KONG Fried Chicken (K.F.C.) (HK$158) with  Preserved Lemon Jam and Dried Plum Shichimi; Cherry Kola Brisket Cheung Fun (HK$148) Slow Cooked Barbequed Brisket, Kola Caramel, Pickled Cherry, and Seared Cheung Fun; and Shelter Crab Cheesy Cheung Fun (HK$168) Butter-Fried Super Lump Crab & Cheung Fun, X.O. Cheesy Sauce, and Shelter Spice Crumbs. 

“This year we had opportunities to take Bread & Beast abroad, through our participation at the World Food Championship Sandwich Competition in the  U.S. and at a hawker center pop-up in Melbourne. These experiences showed us that global audiences finds Hong Kong flavors as charming and craveable as we do. We were motivated to develop a concept that will spark a discourse of what the natural  evolution of Hong Kong’s cuisine looks like. Our hope with Kong is that it will offer a showcase of progressive Hong Kong flavors that the world will fall in love with,” says Co-Founder Chris Cheung.  

Equally daring and impressive is Kong’s new cocktail program, incorporating Chinese spirits and some of the oldest alcohols in the world such as Huadiao, Baijiu and Glutinous Rice Wine, in addition to some of Hong Kong’s favorite ingredients. The Vodka Fa Diu Soda (HK$98) combines vodka with house infused pineapple huadiao, rose honey syrup, with soda water; while another signature, Baijiu Negroni(HK$108) mixes Baijiu, Campari, Rosso Vermouth, while highlighting the complexity and aromatic profile of Chinese Baijiu; Ham +0(HK$98) marries a classic mule with a classic local flavor by refreshing vodka with Salted Lemon Kumquat Syrup, House-made Ginger Ale, Lime and Bitters; An irresistible, summer pleaser, Mama Mia (HK$88) combines a gin base with Glutinous Rice Wine, Chinese Triple Distilled Rice Wine, Lime and Watermelon; the Yeung Jee Gum Lo(HK$118) mixes Cachaça, Coco Rum, Mango Puree, Fresh Milk, and Grapefruit to pay homage to one of the most iconic Hong Kong desserts - mango pomelo sago and is a must try when visiting KONG. 


In the cocktail world, Chinese spirits are often misrepresented and misunderstood, KONG hopes to remedy this by celebrating and exalting these undervalued heritage spirits.

“We wanted to create a concept that communicates our teams’ backgrounds and experiences. We are from Hong Kong but have all traveled and lived abroad. Experiences have shaped our tastes, but Hong Kong is always in our hearts and on our plates,” says Justin Wong who developed KONG’s inventive cocktail program. 

In addition to the new menu offerings, KONG also serves up a lively entertainment program featuring live music and trivia nights. 



●     The Impossible™ meat is available system-wide at Cali-Mex Bar & Grill and Taqueria locations in Hong Kong

●     Guests can enjoy Impossible Foods’ plant-based meat in a selection of Mexican dishes

●     Impossible Foods is now in Hong Kong and Macau, continuing its expansion in Asia  


Impossible Foods’ award-winning, plant-based meat is now served at all sixteen locations of Hong Kong’s premier California-style Mexican restaurants, Cali-Mex Bar & Grill and Taqueria. 


Impossible Foods’ flagship product is featured on Cali-Mex menus as popular Mexican dishes – such as tacos, quesadillas, nachos, burritos, and enchiladas – and the chain’s unique preparation of Mexican Lasagna. Seasoned and seared in a similar fashion to Cali-Mex’s original beef filling, Impossible’s plant-based meat can be selected as the primary protein in all of the restaurants’ classic dishes for an additional HK$20. 


Impossible Foods’ plant-based meat is served in nearly 3,000 restaurants across the United States, Hong Kong, and Macau -- from award-winning restaurants to mom-and-pop diners to America’s original fast-food chain, White Castle. Most restaurants serve the Impossible Burger with traditional condiments and sides, but the versatile product can also be used in any ground-meat dish, including dumplings, noodle bowls, salad toppings, sausages, meatballs, breakfast sandwiches and more.


Impossible Foods is rapidly expanding in Asia. In April, the California-based food startup made its international debut in Hong Kong with some of the world’s leading chefs, including May Chow (Little Bao, Happy Paradise) and Uwe Opocensky (Beef & Liberty). Impossible meat is now available in over 30 restaurants in Hong Kong, including Urban Bakery Works, Plat Du Jour, and Alto, and five-star hotels Hotel ICON and The Peninsula Hong Kong. In July, Impossible Foods hit menus in Macau at the renowned resort destination, Galaxy Macau, and three of the property’sacclaimedrestaurants: CHA BEI, The Apron Oyster Bar & Grill, and The Noodle Kitchen. 



Cali-Mex Bar & Grill and Taqueria locations place heavy emphasis on high-quality ingredients and in the preparation of their fresh and inspired food. At the sixteen Cali-Mex locations, Impossible meat will be featured in six signature dishes: Impossible Tacos(HK$108) with 3 freshly baked corn (crispy or soft) or flour tortillas, filled with lettuce, pico de gallo, a blend of cheeses, and sour cream; the ImpossibleQuesadilla (HK$158) filled with a blend of cheeses, pico de gallo, served with greens, sour cream, and guacamole; the hefty ImpossibleBurrito(HK$108) comes packed with pico de gallo, blended cheeses, sour cream, a choice of beans, and rice; ImpossibleNachos (HK$158)made with fresh corn chips or fries, topped with pico de gallo, melted cheese, jalapenos, sour cream, and guacamole; ImpossibleEnchiladas (HK$148) stuffed with Impossible meat in a fresh corn tortilla, topped with a red chili pepper sauce, covered in cheese and baked; and the Impossible Mexican Lasagna(HK$158) layers of corn tortillas with veggies, topped with a blend of cheeses and baked. All menu items can be made vegan, upon request, with dairy-free sour cream and vegan cheese.                       


In development since 2011, the Impossible Burger debuted in July 2016 at Chef David Chang’s Momofuku Nishi in New York City. The Impossible Burger is the only plant-based burger to win a 2017 Tasty Awardand a 2018 Fabi Awardfrom the National Restaurant Association.


Impossible’s flagship product is made from simple ingredients, including water, wheat protein, potato protein and coconut oil. One special ingredient — heme— contributes to the characteristic taste of meat and is the essential catalyst for all the other flavors when meat is cooked. Heme is an essential molecular building block of life, one of nature’s most ubiquitous molecules. Although it’s found in all living things and in virtually all the food we eat, it’s especially abundant in animal tissues. Impossible scientists discovered that it’s the abundance of heme in animal tissues that makes meat taste like meat.   


To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make heme and therefore meat, without the catastrophic environmental impact of livestock. The company genetically engineersand ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in Impossible products is identicalto the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.


Impossible Foods makes delicious, wholesome food without slaughterhouses, hormones, antibiotics, cholesterol or artificial flavors. The Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases, and requires around 95% less land than conventional ground beef burgers from cows. 



  • Impossible Foods’ flagship product debuts in Macau at world-class Asian resort destination Galaxy Macau

  • Impossible Foods’ flagship product is now available in Hong Kong and Macau, and the food tech startup will continue to expand throughout Asia

  • The award-winning ImpossibleTM Burger is now served at nearly 3,000 locations MACAU (30 July 2018) –– Impossible Foods is launching its award-winning, plant-based meat in Macau at one of the world’s hottest entertainment and dining resort complexes.

    Starting today, Impossible Foods’ flagship product will be available at three popular restaurants at Galaxy Macau, Asia’s premier integrated resort and entertainment hub. Galaxy Macau has some of Asia’s top- ranked restaurants and entertainment venues, as well as more than 3,000 hotel rooms on the glamorous Cotai Strip.

    Macau is one of the world’s leading resort destinations. A former colony of Portugal and a historic trading post for Asia, Macau is now a Chinese Special Administrative Region. Macau’s international food scene and unique cuisine draws influences from Southern China, Southeast Asia and Europe.

    “We’re humbled to launch in Asia’s premier tourist destination at one of the world’s most spectacular resorts,” said Nick Halla, Senior Vice President for International at Impossible Foods. “Macau is a global crossroads of ideas and influences, and we are confident that chefs and consumers in Macau’s dynamic restaurant scene will fully embrace plant-based meat.”


    Impossible Foods’ plant-based meat is also served in nearly 3,000 restaurants across the United States -- from award-winning restaurants to mom-and-pop diners to America’s original fast-food chain, White Castle. Most restaurants serve the Impossible Burger with traditional condiments and sides, but the versatile product can also be used in any ground-meat dish, including dumplings, noodle bowls, tacos, meatballs, breakfast sandwiches and more.

    Impossible Foods is rapidly expanding in Asia. In April, the California-based food startup made its international debut in Hong Kong with some of the world’s leading chefs, including May Chow (Little Bao, Happy Paradise) and Uwe Opocensky (Beef & Liberty). Impossible meat is now available in over 30 restaurants in Hong Kong, including Jinjuu, Urban Bakery, Plat Du Jour, Alto, and five-star hotels Hotel ICON and Grand Hyatt Hong Kong.

    At Galaxy Macau, Impossible meat will be served eight different ways at three of the property’s acclaimed restaurants: CHA BEI, The Apron Oyster Bar & Grill and The Noodle Kitchen.



CHA BEI, a homegrown multifaceted lifestyle concept focused on wellness and conscious living, is adding three delicious dishes with Impossible meat – including Tex-Mex Tacos (MOP108), 853 Burger (MOP158), and Thai Lettuce Wraps (MOP98) – to its all-day dining menu.

The Apron Oyster Bar & Grill – known for high-quality, sustainable ingredients – will showcase two creative preparations of the plant-based meat: Chipotle Croquettes (MOP98) and Vegetable Millefeuille (MOP128).

The Noodle Kitchen, which features handmade noodles using fresh flour from Inner Mongolia, will innovatively incorporate Impossible meat into three traditional Chinese dishes: Seared Buns (MOP98), Chive Dumplings (MOP98), and Tossed Noodles with Spiced Eggplants (MOP128).


In development since 2011, the Impossible Burger debuted in July 2016 at Chef David Chang’s Momofuku Nishi in Manhattan. The Impossible Burger is the only plant-based burger to win a 2017 Tasty Award and a 2018 Fabi Award from the National Restaurant Association. Impossible’s flagship product is made from simple ingredients, including water, wheat protein, potato protein and coconut oil. One special ingredient — heme and is the essential catalyst for all the other flavors when meat is cooked. Heme is an essential molecular — contributes to the characteristic taste of meat building block of life, one of nature’s most ubiquitous molecules. Although it’s found in all living things and in virtually all the food we eat, it’s especially abundant in animal tissues. Impossible scientists discovered that it’s the abundance of heme in animal tissues that makes meat taste like meat. To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make heme and therefore meat, without the catastrophic environmental impact of livestock. The company genetically engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in Impossible products is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources. Impossible Foods makes delicious, wholesome food without slaughterhouses, hormones, antibiotics, cholesterol or artificial flavors. The Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases, and requires around 95% less land than conventional ground beef burgers from cows.



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Bread & Beast, Hong Kong’s favorite Neo Chinese eatery is making a splash this summer with a brand new junk party catering menu. The restaurant, best known for their innovative sandwiches and snacks for merging authentic Chinese flavors into traditional western offerings, is now ready to bring their offerings to the middle of the sea.


For parties of 10 or more, the restaurant offers three set menu options including the Chill Beast (HK$150 per head), the Beast Surfer (HK$200 per head) and the Beast Boss (HK$300 per head). Each menu features five main dishes such as: Char Siu Pulled Pork Burger, Hainanese Chicken Burger, King Oyster Mushroom Burger, Mapo Bolognese Fusili and Lap Cheung Chicken Wild Rice to choose from. The Chill Beast set includes starters and dessert: Pesto Pasta Salad, Beast Toss, Kola Wings and Pineapple Pop. The Beast Surfer includes even more starter dishes and desserts: Chips & Dips, Beef Satay and Ovaltine Brownies with Condensed Milk. Get all side items and desserts plus Char Siu Pork Neck by ordering the Beast Boss.

What Can't You Beet

What Can't You Beet

Ovaltine Brownie

Ovaltine Brownie

Bread and Beast also has à la carte menu with items to satisfy parties of 8-10. The offerings include main dishes such as Char Siu Pulled Pork Burger (HK$650), Hainanese Chicken Burger (HK$650), King Oyster Mushroom Burger (HK$600), Mapo Bolognese Fusili (HK$520) and Lap Cheung Chicken Wild Rice (HK$580). They also offer appetizers and desserts such as Chips & Dips (w/ Smoked Harissa & Mint Yoghurt HK$220, W/ Beast Guacamole HK$260), Pineapple Pops (HK$220), Watermelon Pops (HK$240), Beast Toss (HK$360), Hainan Salad Bowl (HK$ 460), Pesto Pasta Salad (HK$380), Char Siu Pork Neck (HK$480), Kola Wings (HK$380), Beef Satay & Crispy Kale (HK$480) and Ovaltine Brownies with Condensed Milk (HK$220).


Bread & Beast continues to prove that tradition and progress can work together to produce delicious results.

Kola Wings

Kola Wings


Around the world, Midsummer or Solstice has been celebrated since the 12th century. As one of the most traditional pagan rituals, Midsummer celebrates the longest day in the Northern Hemisphere. More than anywhere, the celebration is a huge part of society in the Nordic states where the short, dark days of winter are forgotten and replaced with the warm light-filled days and the fruits and harvests of summer. In Sweden, Midsummer is a core tradition. And across the globe, Swedes celebrate outside while making friends, wearing white, making flower crowns, and playing games. This year,Absolut Vodka, The Swedish Consulate, The Swedish Chamber and over 14 other Swedish Companies have teamed up so that Hong Kong can take part in the festivities, and enjoy live Swedish folk music, drinking and socializing while dancing around a 3.5-metre high flower covered Maypole on June 8 (15.00-22.00) in the PMQ courtyard.



The festival, a combination of music, food, and mindfulness, will also celebrate sustainability. To support this mission, Absolut is hosting a sustainable bar featuring closed loop cocktails that do not waste any ingredients. The cocktails are mixed by Tunny Grattidge, Bar Manager from The Pawn Botanical Bar, and include: a White Negroni (HK$100) made of Absolut Vodka, Magen Bitters, and Gran Classico; a Pineapple Skin Negroni (HK$100), featuring pineapple infused Absolut Vodka, Espressocello, and Soda; and an Elderflower Collins (HK$100) with Absolut Vodka, Elderflower Cordial, Lemon Juice, Soda, and a Lime Garnish. Post festival, White Negroni and Pineapple Skin Negroni will be part of The Pawn’s special Negroni Week Menu (HK$120). 


The Midsummer Passion at Red Sugar, Kerry Hotel

The Midsummer Passion at Red Sugar, Kerry Hotel

Also to continue the fun of Midsummer, special cocktails will be available from Vibes at The Mira and Red Sugar at Kerry Hotel. Vibes will kick-off their own Midsummer festivities with a 9 June party featuring Flower Crowns, a Maypole and DJs and a series of celebratory cocktails including: an Absolut Punch Bowl (HK$398 + 10%) with Raspberry Absolut, Frangelico, Raspberry Puree, Lemon and Prossecco; Absolut Tonic Lemon (HK$128 + 10%) with Absolut Raspberry and Lemon Tonic; A.B.S. (HK$128 + 10%)  with Absolut Vodka, Aperol, Lemon Juice, and Grapefruit Bitters; Absolut Gunner (HK$128 + 10%) featuring Absolut Vodka, St. Germain Liquor, Graperuit Bitter Truth, Fever Tree Ginger Ale, and Ginger Beer; and the Tropical Wind (HK$128 + 10%) with Absolut Mango, Passionfruit and Mango Puree, Passion Fruit Liquer, and Double Cream. Through July, Red Sugar at The Kerry Hotel is offering: Midsummer Passion (HK$98+ 10%), with Absolut, Midori, and Passionfruit; Calamansi Fizz (HK$98+ 10%) with Cinnamon infused Absolut, Honey, Ginger, Calamansi and Soda; a 24-7 (HK$98+ 10%), featuring Absolut, Frangelico, Vanilla, Chocolate Bitters, and Drambuie; and an Elderflower Cider (HK$98+ 10%), with Absolut and Elderflower topped up with cider.

The Absolut Punch Bowl at Vibes, Mira Hotel

The Absolut Punch Bowl at Vibes, Mira Hotel


Absolut has a long-term vision to create one sustainable circular source and continues to work with the ambition that there is no waste, only by-products that can be innovatively reused. This mission will be celebrated through these cocktails and the Midsummer Festival at PMQ on 8 June. 


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  • Chef May Chow’s Little Bao and Happy Paradise will be the among the first to serve the Impossible in Hong Kong, and with a local Cantonese twist

  • Chef Uwe Opocensky’s Beef & Liberty becomes the first burger chain outside the United States to serve the Impossible Burger

  • Impossible Foods will launch in additional markets throughout 2018

    HONG KONG (19 April 2018) — Impossible Foods is launching its award-winning plant-based meat in Hong Kong at some of the city’s most beloved restaurants: Little Bao, Happy Paradise, and Beef & Liberty.

    Started in 2011 by Stanford biochemistry professor and former pediatrician Dr. Patrick O. Brown, Impossible Foods makes meat, fish and dairy directly from plants — with a much smaller environmental footprint than those from animals. The company uses modern science and technology to create wholesome food, restore natural ecosystems and sustainably feed a growing global population.

    Ranked one of the world’s top culinary hotspots by Conde Nast Traveler, Hong Kong is the first place outside of the United States to feature the Impossible Burger, which cooks, smells and tastes like ground beef from cows but is made entirely from plants.

    The Impossible Burger is served in more than 1,400 outlets in the United States -- from award-winning restaurants to mom-and-pop diners to the nation’s original fast-food chain, White Castle. The vast majority of these restaurants serve the Impossible Burger on a bun with traditional condiments and sides. Starting tomorrow in Hong Kong, diners will be able to try the product as a traditional burger -- and as the central filling of savory street food.

    “We’re humbled to launch with spectacular chefs in one of the world’s most dynamic restaurant hotspots,” said Brown, CEO and Founder of Impossible Foods. “We’re confident that Hong Kong -- Asia’s crossroads of ideas and influences, both modern and traditional -- will be home to the most innovative Impossible recipes yet.”


    Chef May Chow, named Asia’s Best Female Chef in 2017 by The World’s 50 Best Restaurant awards, heads Little Bao and Happy Paradise -- 21st century takes on traditional Cantonese diners.

    Chow is a Toronto native who trained and worked in Bangkok, Los Angeles and Boston. She gained fame in Hong Kong’s renowned street food markets and helped to transform Hong Kong into a foodie destination. Chow has also represented Hong Kong at food festivals such as “Omnivore” in Paris and Shanghai.

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Starting tomorrow at Little Bao, Chow and her team will serve the “Impossible Bao,” a traditional sandwich made with Impossible meat, black pepper teriyaki sauce, salted lemon kombu salad, and fermented tofu sauce, between two house-made steamed buns -- on menu for 118 HK$. The “Impossible XinJiang Hot Pocket” -- another popular Chinese street snack -- will debut at Happy Paradise, served with pickled daikon and XinJiang spices, for 88 HK$.

“Hong Kongers demand to be on the bleeding edge of global culinary trends,” Chow said. “The Impossible Burger is delicious, versatile and perfectly timed to take this city’s world-class restaurant scene by storm.”

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Another award-winning chef in Hong Kong, Uwe Opocensky earned his culinary reputation working in restaurants such as Spain’s El Bulli, voted the best restaurant in the world. He recently spent a decade as Executive Chef at Hong Kong’s Mandarin Oriental -- considered one of the city’s finest establishments -- overseeing 10 restaurants and bars and collecting Michelin Stars in three of the venues.

He left the hotel in 2016 to join Beef & Liberty as Group Executive Chef, now lauded as Hong Kong and Shanghai’s best hamburger, and is also chef at his own restaurant Uwe. The seven restaurant group is a modern homage to 18th century “beefsteak clubs,” reincarnated for modern tastes with a focus on natural ingredients and sustainable operations. Popular with both natives and expats, Beef & Liberty uses only hormone- and antibiotic-free beef from the Scottish Highlands -- ground in-house -- and also purifies and carbonates its own drinking water to reduce the amount of water imported (and glass bottles wasted) into Hong Kong.

Beef & Liberty will serve the “Impossible Thai Burger,” with chilli, coriander, mint, basil, spring onion, soya mayonnaise, crispy shallots and garlic, for 135 HK$. The restaurant group will also feature “Impossible Chili Cheese Fries,” with chili, cheddar cheese, spring onion and sour cream over their “Liberty” fries, for 62 HK$.

“We are obsessed, in a good way, with burgers and doing what we can for the environment. We love the way that the Impossible Burger has created new excitement in the global burger scene and opportunities to be more sustainable,” said Beef & Liberty’s Executive Chef, Uwe Opocensky. “We’re positive that our guests are going to love the Impossible and feel good about eating it at the same time.”

Starting today, the Impossible will be available in Hong Kong on a limited and exclusive basis through Classic Fine Foods -- Asia’s leading importer and distributor of fine foods. The group specialises in sourcing, importation, storage, marketing and distribution, and has been operating throughout Asia and Europe since 2001.


In development since 2011, the Impossible Burger debuted in July 2016 at Chef David Chang’s Momofuku Nishi in Manhattan. The Impossible Burger is the only plant-based burger to win a 2017 Tasty Award and a 2018 Fabi Award from the National Restaurant Association.

In addition to the American fast-food chain White Castle, The Impossible Burger is the only plant-based burger featured in America’s most beloved “better burger” concepts Fatburger, Umami Burger, Hopdoddy, The Counter, Gott’s and B Spot, the Midwest burger restaurant owned by Chef Michael Symon.

The Impossible Burger is made from simple ingredients, including water, wheat protein, potato protein and coconut oil. One special ingredient — heme — contributes to the characteristic taste of meat and is the essential catalyst for all the other flavors when meat is cooked. Heme is an essential molecular building block of life, one of nature’s most ubiquitous molecules. Although it’s found in all living things and in virtually all the food we eat, it’s especially abundant in animal tissues. Impossible scientists discovered that it’s the abundance of heme in animal tissues that makes meat taste like meat.

To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make heme and therefore meat, without the catastrophic environmental impact of livestock. The company genetically engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.

The Impossible Burger is produced without slaughterhouses, hormones, antibiotics, cholesterol or artificial flavors. It uses about 75% less water, generates about 87% fewer greenhouse gases, and requires around 95% less land than conventional ground beef from cows.





This November, a new Le Boudoir reemerges as Hong Kong’s foremost drinking parlour. In 2010, Le Boudoir opened as Hong Kong’s inaugural Speakeasy, a trend that has gone on to saturate the city’s drinking culture. Now, to continue with their tradition of establishing new embraceable trends, Le Boudoir introduces a new category to Hong Kong’s bar scene, the drinking parlour.


In appreciation of the evolving zeitgeist of Hong Kong, Le Boudoir now offers an inclusive and accessible venue that is free of pretenses. A drinking parlour aims to be a place to meet, chat, date, and drink. The epitome of ‘you can sit with us,’ the new re-imagined Le Boudoir has dropped pretense and is now a venue that has been ‘un-done’.


Working with Hong Kong based street artist and award-winning interior designer, Szabotage, the interior of Le Boudoir has been stripped of its pomp and replaced with the impression of a house aged by time and rebellion that has emerged cooler for its trouble. The gilded frames have been assaulted with paint, the paintings sabotaged with neon accoutrements, and the venue has been outfitted in unexpected sprays of copper. The juxtaposition creates an ambiance that doesn’t deny its past, but has evolved into a more self-aware version of itself.


The copper comes as a nod to the house’s benefactor, Absolut Elyx, a brand the embraces raw authenticity as luxurious. The single-estate copper crafted luxury vodka offers an ethos of luxury worth celebrating, and their aesthetic is subtly evident throughout the interior of the new Le Boudoir. The venue is now Hong Kong’s first extension of L.A.’s ever instagrammable Elyx House.


Benoit Proust, who has recently taken over co-ownership of Le Boudoir, says: “The city’s bar scene is ever-evolving, the world is changing, you can’t be satisfied and think that yesterday’s favorite trend will still translate tomorrow. Le Boudoir was Hong Kong’s first speakeasy, and now this category has exploded- we want to keep the tradition of introducing Hong Kong to something new. We think the city is hungry for more inclusion, for a place to meet where you can talk, meet new friends, bring a date, not be a stranger, and so forth. This is what we want to give to Hong Kong.”


The new Le Boudoir reawakens Friday, 17 November, and welcomes guests with free-flow Absolut Elyx cocktails from 10-11pm. To RSVP:





Saturday 18 November, saw the kick off of LALA Brunch at The Envoy. Curated by home décor brand LALA CURIO and Mumm Champagne, LALA Brunch injects a new experience into the Hong Kong brunch scene, successfully merging life’s greatest pleasures: eating, drinking, dancing and design. The Champagne-soaked affair takes place the third Saturday of every month 12n-6pm (12n-3pm: brunch, 3pm-6pm: after-party) and offers an afternoon full of brunch favorites, Mumm Champagne, and live-entertainment.

Imagined by LALA CURIO, a home décor brand specializing in lost crafts in playfully crafted interiors, LALA Brunch offers ambiance inspired by Chinoiserie and Birds of Paradise. To compliment this photogenic backdrop, from 12n to 3pm, The Envoy offers a three-course brunch menu (HK$580) of elegant Chinoiserie and Colonial inspired cuisine including dishes such as: Miso Glazed Halibut, Truffle Fettuccini, Parma Ham Salad, and Panna Cotta with Pandan Caviar. The brunch offerings are complimented by hand-crafted bird cocktails and free-flow Mumm Champagne.

Post 3pm, the revelry overflows to The Envoy’s terrace for after-brunch, a new afternoon party concept, boasting DJ-sets, live music, and visual entertainers. The daring afternoon continues until 6pm with plenty of cocktail and table packages with Mumm Champagne starting at HK$2,100 (3 bottles).

*above prices are subject to 10% service charge, and are solely the responsibility of The Envoy






Chivas Regal, the world’s first prestige whisky, has announced the launch of Chivas Regal Mizunara in Hong Kong. Chivas Regal Mizunara was the world’s first Scotch whisky to be aged for 12 years and then selectively finished in sought-after Japanese Mizunara oak casks, and marked a new milestone in innovative whisky-making when it was first unveiled exclusively in Japan in 2013. Following success in Japan and subsequently France and Thailand, now whisky aficionados in Hong Kong will be able to experience the unique taste of Chivas Regal Mizunara – which will be available mixed in cocktails at Aberdeen Street Social, Aqua Spirit, Amazake, J Boroski, The Williamsburg, Bar Butler, Mizunara: The Library. Chivas Mizunara will also be available for gifting and home enjoyment from PARKnSHOP, Wellcome, and Watson’s Wine.  


The process of crafting Chivas Regal Mizunara is highly bespoke, involving the introduction of Mizunara oak casks to the finishing process. These casks, crafted from trees indigenous to Japan, are extremely scarce, and renowned for their distinctive porous nature – making whiskies finished in Mizunara casks some of the most coveted amongst whisky blenders and collectors.


Sandy Hyslop, Chivas Brothers Director of Blending, comments: “Among blenders, Mizunara oak casks are highly respected for two main reasons: first, they are incredibly rare; and secondly, once sourced, they present complex challenges for ageing whisky. The porous nature of the oak results in a greater influence of flavour from the casks, meaning the quality of each batch must be meticulously and individually assessed. However, if the process is mastered, the resulting whisky is truly unique, as showcased by Chivas Regal Mizunara. I hope whisky lovers in Hong Kong enjoy this truly distinctive, prestige blend: a new experience within the Chivas Regal range, and a fitting Scottish tribute to this exceptional Japanese oak.”


A blend of the finest single malt and grain whiskies, Chivas Regal Mizunara is rich and fruity on the nose, presenting aromas of pear and orange, while the taste is smooth and rich with honey sweetness and a trace of hazelnut. Mizunara casks are celebrated for imparting a subtle yet distinctive spicy finish, with Chivas Regal Mizunara showcasing this unique influence on the smooth, generous flavour profile of the Chivas house style.


This unique spirit is now being highlighted in a variety of cocktails at some of Hong Kong’s most prestigious bars including: Aberdeen Street Social, Aqua Spirit, Amazake, J Boroski, The Williamsburg, Bar Butler, and Mizunara: The Library.  


In time for the holidays, PARKnSHOP, Wellcome, and Vanguard offer Chivas Mizunara (HK$659) with a coordinating scarf and a gift card which they will be able to personalize with their own handwritten message,, a unique gifting ritual drawing inspiration from the Japanese Furoski method. Chivas Mizunara is also available for home enjoyment from Watson’s Wine.




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Trendy Wan Chai eatery, Bread & Beast is offering catered family feasts to satisfy modern appetites this CNY. The restaurant, best known for their innovative sandwiches and honest home cooking, are now interpreting traditional Cantonese flavors into CNY fare and gifts that will please all generations. With set-menu and a la carte options, those unable to bring home a significant other that will impress their mom, dad, kungkung, popo, aunties and uncles will at least be able to impress them with Bread & Beast’s revitalized offerings.


For group dining, the restaurant offers the Fortune Beast (6-8pax, HK$1888) and Prosperous Beast (15-18pax, HK$3688). Each set menu stars the Poon Choi, an iconic Hong Kong CNY mainstay that promotes equality and sharing around the family table. Bread & Beast’s take on this Big Bowl Feast features mouth-watering options such as: Bacon-Wrapped Scallops, Pawns with Thai Basil, Garlic and Chili, Souse Vide Pork Belly with Thyme and Garlic, House-Smoked Oysters with Earl Grey, Sake and Bonito Braised Abalone, Guinness Beef Students, Drunken Chicken with Goji Berries, and White Wine Steamed Snow Crab Legs. Starts for the feasts include: Sichuan Beef Tartare, Plum Wine Chicken Roulade, Aged Vinegar Beetroot Pickles, and Fu-Yue Lotus Root Chips. Additionally, the sets include desserts such as a Black and White Sesame Osmanthus Mochi and Chrysanthemum Goji Berry Panna Cotta.


The a la carte offerings include dishes such as the Drunken Rooster Foie Gras Claypot Rice (HK$248), inspired by a recent staff meal that went viral on Instagram. The Claypot features chicken and foie gras marinated in Chinese Fa Tiu Wine mixed with Bomba rice, creating a magical aromatic moment when the lid is opened. The dish nearly makes it criminal for drooling at the dinner table not to be acceptable practice. The a la carte offerings also include a Suckling Pig with Wa Mui Rhubarb Chutney (HK$1,288), Lap Churng Potato Gratin (HK$188), Hainan Chicken Sliders (4/HK$108), and a Kimchi Portobello Slides (4/HK$108).


Bread & Beast is also giving merry-makers a chance to stand out with unique gifting options including: Anchovy X.O. Sauce (HK$128), Bread & Beast x Hiiro Seed Limited Edition CNY Double Hop IPA: DogFather (HK$88), and Home-made Kumquat-Cello (HK$188).


Bread & Beast continues to prove that tradition and progress can cohabitate even if moms say unmarried couples can’t. 



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To mark the 11th anniversary of the Hong Kong Court of Appeals upholding a decision prohibiting unjustified differential treatments based upon sexual orientation (Leung TC William Roy v Secretary for Justice, 20 September 2006) - and therefore upholding equality – Absolut launches a powerful initiative to highlight the fact that it is still illegal to engage in same-sex activity in 72 countries worldwide. The ‘Kiss With Pride’ series features individuals from many of those 72 countries sharing a same-sex kiss to celebrate their freedom to love who they choose.


Shot by celebrated photographer Sam Bradley, ‘Kiss With Pride’ reflects Absolut’s belief that people should be free to love who they choose and builds on the brand’s progressive views and ongoing mission of championing equal love. The images capture intimate moments between different people, each from one of the 72 countries, celebrating a moment not yet tolerated in their homeland.


“I was drawn to the Kiss With Pride campaign because the idea was so pure. I knew I had to be involved, as it's quite rare for advertising to be for a cause without it feeling disingenuous. This felt absolutely natural and true”, says Sam Bradley. “The more people that see these images the better. And not just in progressive cities like London and New York. I would really like the images to reach people outside of that bubble and to start a constructive conversation.”


The images will be showcased on Absolut Hong Kong’s Instagram account (@Absolut_HK) for 32 days (starting 20 September) in the run up to the Pink Dot celebration on 22 October. Absolut has proudly partenered with this organistion for the last three years because of their passion for  diversity and equality. Pink Dot will host a carnival and concert for the LGBT+ community, allies and friends at the West Kowloon Waterfront promenade which Absolut is proud to partner with again this year.


To celebrate 11 years of Equal Love in Hong Kong, Absolut will also release a limited edition Rainbow bottle. The 1100 bottles, 100 for each year of equality brings the LGBT+ flag to life in an artistic way, that showcases two of the brand’s core beliefs - creativity and Equal Love. The bottles will be available exclusively online at from 22 October.   


Absolut is also giving Hong Kongers a chance to take home a customized Rainbow bottle, via an Instagram contest. Before 18 October, those hoping to win may post a photo of a kiss to the public Instagram account, tagging #KissWithPride, #AbsolutHK, and @Absolut_HK. Eleven of the best photos will be selected to win a limited edition Rainbow bottle and a Pink Dot Survival Kit courtesy of Absolut Vodka.




PLAY and Tequila Avion have teamed up to launch Yo! Elevado, a weekly Thursday night party that exudes all the flavor of L.A. nightlife set to the soundtrack of old school West Coast Hip Hop. The night celebrates the Hong Kong launch of Avion Reserva 44, a very limited small batch Extra Añejo, and Avion Añejo, a favorite of prestige spirits lovers.

Every Thursday night, PLAY, one of Hong Kong’s most long-standing nightlife favorites, hosts Yo! Elevado, a revelry dedicated to premium tequila and the golden age of West Coast Hip Hop. While the prolific, and very danceable, work of California rappers such as Tupac, Biggie, and Snoop Dogg thump throughout the nighttime hot spot, customized bottles of the echelon of the Tequila Avion range adorn VIP tables. Yo! Elevado offers guests the opportunity to elevate their spirit choices and their lives. The party-spot transports guests to an L.A. scene where only the best is expected and enjoyed.


First reaching worldwide fame via HBO’s hit show, Entourage, Tequila Avion, the world’s fastest growing ultra-premium tequila has now also been voted the world’s best tasting tequila at San Francisco’s World Spirits Competition. Available exclusively at PLAY are Avion Añejo and Avion Reserva 44. The crystal bottles of Avion Reserva 44 (HK$5,680 + 10%service for table service*) are engraved with the PLAY logo and can be further customized for customers by advanced order. Alternatively, Avion Añejo, a two-year aged tequila closely aligned to an aged brown spirit, may be ordered for table service (HK$3,080+10%*), or by the shot or mixed into a cocktail (HK$130+10%*).


Yo! Elevado debuted its weekly run on 10 August with a launch party featuring free-flow Tequila Avion, a special tasting of Avion 44 and some of Hong Kong’s most savvy digital and fashion-focused movers and shakers accompanied by their entourages.


The Thursday night tequila-soaked Hip Hop party repeats weekly at PLAY starting at 10.30pm, with free entry, and the exclusive opportunity to taste Avion 44 and the L.A. good life.  





Hong Kong,- Disco Bao, a party concept conjuring the glamorous halcyon days of Hong Kong’s party scene is now launched at Central’s Duddell’s. The second Saturday of every month sees the Michelin starred dim sum eatery’s salon area transformed into a reincarnation the devil-may-care days of Hong Kong’s Disco Disco. A pre-party dinner is offered for HK$800 (+10% servc.) that includes a selection of dim sum accompanied by a free-flow selection of Perrier-Jouet Champagne, beer, and wine before the revelry lets loose with hits from the 70’s, 80’s and 90’s fuelled by a selection of Absolut Elyx, Beefeater, and Tequila Avion cocktails.


Recalling the epidemic of disco fever that spread through Hong Kong in the late 1970s and early 80s, changing the city's nightlife forever, Disco Bao looks to resurrects the scene's hedonistic glory days. Local Hong Kong DJ David Teng energizes a chic crowd and encourages integration on the dance floor with incredibly danceable renderings by the likes of Madonna, George Michael, and Duran Duran. Partygoers not yet dance-ready mix and mingle throughout the subtle luxury of Duddell’s salon and ferry light festooned terrace while fortifying themselves with cocktails such as the Elyx Negroski, (HK150) served in a photo-worthy copper pineapple.  


A call-back to Hong Kong’s mythical Disco Disco, Disco Bao aims to be an exotic space full of gorgeous people decked out in striking ensembles.  Admission is complimentary, and the monthly party kicks off at 10p. Those looking to fortify their constitutions for the evening of cocktail infused debauchery ahead can enjoy a selection of Duddell’s dim sum beginning at 8p. 

Press Release


Sakes ranked highest by Robert Parker’s Wine Advocate, never exported and impossible to buy at retail even in Japan, offered at auction in Hong Kong


For the first time in auction history, renowned New York auction house, Acker, Merrall & Condit offers four craft Japanese Sakes to the international wine collectors’ market at its Hong Kong sale on Saturday, 10 June.   

Each of the four lots were highly scored by Chinese critic, Liwen Hao – in the first sake rating - for Robert Parker’s Wine Advocate (WA) in 2016, each scoring between 91-98 points, which led to a global rush of demand for premium sake and boosted the category’s appeal to serious wine collectors. Within 24 hours of WA’s release, the distributors of the top scorers – rated 90 points or above – were inundated with requests from collectors and luxury hotels and restaurants from around the world.


The complexity in the production and taste of premium sake has sparked comparisons to the greatest wines of Burgundy where only the most esteemed types of rice are used with the best sources of pure, terroir-driven water and made only by family-owned producers who have hundreds of years of skilled sake brewing behind them.


What makes the production of sake unique is the rice-polishing ratio, which is the percentage of the rice that remains after the husk (outer portion) of the rice is polished off.


If the number of the rice polishing ratio is lower, the rice had to be polished more which usually takes 2 to 3 days, resulting in a more refined and premium standard of Sake, and commands a higher price.


For example, the sake in Lot 847, NV Iwanoi Yamahai Junmai Daiginjo, was founded in 1723 in Hyogo Prefecture, inspired by the high mineral content of the local spring water a few kilometres from the Pacific Ocean. 11 generations later and the production of this sake, made with the highly prized rice type, Yamada Nishiki, is still limited with the greatest care taken over the polishing ratio of the rice that is at 40%.


Furthermore, the two highest scoring sakes offered at Acker, Merall & Condit’s auction – lots 847 and 848 - have never before been exported, are unavailable to purchase even in Japan, and only a hundred - or fewer - cases are made every year.


In his tasting notes, Liwen Hao described the following four lots as:


Lot 845: Kinteki Junmai Ginjo Sake NV (rated 91 points by WA)

“For rice lovers, this sake’s fragrance of steamed rice is charming. At the same time, the NV Kinteki Junmai Ginjo offers lovely fruitiness of peach, strawberry and red cherry. On the palate, it offers mineral, citrus and rice-sweet notes. A zesty and tasty sake, this reveals the freshness and typicity of slow fermentation in Hokkaido’s long and cold winter. This sake would be a good partner with fresh and light-styled seafood from this region.”

6 x 1800mls per lot, estimated US$240-320 (HK$2,000-2,400)


Lot 846: Manazuru Junmai Daiginjo Sake - NV (rated 90 points by WA)

“The Manazuru Mana 175 Premium Junmai Daiginjo is a light, unfiltered, undiluted sake, with elegant steamed rice, shiitake mushroom, peach and almond notes on the nose. It tastes fresh, spicy and mineral.”  

12 x 720mls per lot, estimated US$480-650 per lot HK$4,000-5,200


Lot 847: Iwanoi Yamahai Junmai Daiginjo Sake - NV (rated 95 points by WA).

“The NV Iwanoi Yamahai Junmai Daiginjo has a pure expression of steamed rice and will warm the hearts of the rice-lovers. Refined, elegant and complex, this sake is aromatic with plenty of fruitiness. Smooth, round and pleasant, it is an extraordinarily beautiful sake with distinguished personality.”
12 x 720mls per lot, estimated US$1,000-1,400 (HK$8,000-11,200)


Lot 848: Kameno-O 3nen Jukusei Daiginjo Sake - NV (rated 98 points by WA)

“I just want to sing or cry when tasting this sake. It brings me to a snow world I can feel the fragrance of steamed rice from the distance and finally I reach a warm mineral spring, with a vase of flowers and lots of seductive peach, melon and apricots on the table. The Kame-No-O Sannen Jukusei Junmai Daiginjo is dry, super pure and elegant, with a very long, mineral finish. It is made with the legendary Kame-No-O rice.”

12 x 720mls per lot, estimated US$2,400-3,200 per lot HK$20,000-26,000)


Commenting on the debut of the four sakes, John Kapon: Acker, Merall & Condit’s President says: “We are very proud and honoured to offer the elite of the craft of Japanese sake for the first time on the global wine auction market. The category of premium sake has taken the world by storm recently and it is an extremely rare opportunity to bid on such sought-after lots which rarely make it into the public eye.”


Acker, Merrall & Condit’s auction takes place on Saturday, 10 June (10.00), at Grissini in the Grand Hyatt Hotel. Bids are also accepted online at