Where to Enjoy Cocktails in Hong Kong

As an imbiber based in Los Angeles, I’ve made peace with the fact that a night of barhopping involves some forethought. Living in an urban sprawl with limited public transportation, many would-be revelers have to focus on a neighborhood with a good concentration of bars, since rideshares around the city can get pricey. So I was ecstatic when I found that in Hong Kong, some of the best bars in Asia, and even the world, are within steps—or an escalator ride—of one another. This past July I traveled to Hong Kong for Asia’s 50 Best Bars awards and had the chance to visit a few bars from the list and to do a little exploring on my own. Here are my picks for where to enjoy cocktails in Hong Kong, a mix of Asia’s best and local favorites.

Argo

One can’t help but gasp when first entering this stunning hotel bar, which placed No. 34 on last year’s World’s Best Bars list (No. 9 on Asia’s). Located on the ground floor of the Four Seasons, it boasts views of Victoria Harbour right off the Central Ferry Piers. The scenery is partially obstructed by a wide load-bearing column made beautiful by illuminated compartments filled with spirits. Jaw-dropping awe extends to its menu of innovative cocktails. This past summer, the menu theme was “Forestry,” which spotlighted ingredients inspired by Hong Kong’s farming system, such as a milk punch made using goat yogurt and a Margarita riff with roasted sweet potato orgeat. But the must-have cocktail is the Argo Martini made with seasonal hydrosols (herbal distillates) and served with a spherified olive.

The Aubrey

Even with the uninterrupted views of Victoria Harbour from the 25th floor of the Mandarin Oriental, it’s hard to tear one’s eyes away from the scene around this elegant Japanese izakaya, with different plush settings in which to enjoy the extensive drink offerings. Grab a seat in front of the bartenders at the main bar, sip on bubbly at the sake and Champagne bar, or go in for a customized cocktail experience at its four-seat omakase bar. Beverage manager and award-winning mixologist Devender Sehgal and the skilled bar team craft sophisticated, Japanese-infused cocktails with a focus on shochu, such as the seasonal Cheek to Cheek, a Painkiller-inspired cocktail with Okinawan pineapple, rum, Kumamoto rice shochu, and coconut cream. The bar’s high-caliber program landed it the No. 10 slot in Asia’s 50 Best Bars.

Bar Leone

Come to see what the No. 1 bar in Asia is like and stay for the Olive Oil Sour, beloved mortadella sandwich, and comfortable atmosphere. Owner Lorenzo Antinori, formerly of Argo, opened this Central district aperitivo bar just last year as a nod to the cozy caffès and bars he grew to love in his hometown of Trastevere, Rome. With its casual, jovial vibes, you can come as you are, make new friends, and enjoy “low-intervention cocktails,” meaning non-fussy drinks. However, thanks to its numerous accolades, there may be a wait to get in.

The Captain’s Bar

In a city populated with high-level cocktail bars and folks flocking to the next new hot spot, the Mandarin Oriental’s 60-year-old lobby bar—with its red leather armchairs and sofas, mahogany wood-paneled walls, and straight-up classic cocktails—is a welcome respite for casual drinkers and the after-work crowd. Stop in for a Gimlet or draft beer served in a chilled silver tankard. The bar has its own beer on tap brewed locally by top Hong Kong craft brewer, Young Master Brewery. Serious regulars often get the tankard engraved with their initials and keep it at the bar for their next visit.

Coa

This candlelit Mexican-inspired bar is the spot to enjoy a curated flight of mezcals or a frozen Batanga. The No. 4 best bar in Asia (and, last year, the first bar to place No. 1 three times on the list) educates all who enter about agave spirits—a passion of owner Jay Kahn. Pore through the bar’s 41-page menu featuring over 200 bottles of agave spirits, the largest collection in the city. Coa also hosts mezcal and tequila workshops with all of the proceeds going to Feeding Hong Kong and Impact Hong Kong. 

The Diplomat

There’s a back bar tucked inside this Soho district speakeasy that only the invited can enter. You have to know someone to get into the Social Club, a pink-walled space with a curated experience. It also hosts guest shifts and a live DJ. Fortunately, owner John Nugent set me up with a tiny Gibson, just the thing after a night of barhopping. But not getting in isn’t the end of the world. The main bar is not to be missed with its friendly crowd and compelling riffs on classics, such as the popular Irish coffee. Even during very humid nights, bargoers seek out this comforting mix of Irish whiskey, Cognac, coffee, and demerara topped with cold cream. Make it to closing time and score a “midnight cookie,” which the bar passes out as a thank you.

The Green Door

For a transportive bar experience, ascend the world’s longest outdoor escalator system and navigate the wet markets, looking for the green door. The New York-inspired speakeasy by veteran bartender Arlene Wong, Dabi Chin, and Daniel Eun (formerly of The Varnish in Los Angeles) features inventive and whimsical takes on classics, all named after women both fictional and nonfictional. Anastasia is an elevated Rusty Nail made with double-cask scotch, soju, Drambuie, Amaro Nonino, hazelnut Angostura bitters and garnished with a hazelnut chocolate balanced on an absinthe spoon.

Mostly Harmless

The off-the-beaten-path omakase cocktail bar by Ezra Star (The Pontiac and formerly of Drink in Boston) takes hospitality to another fun level. When guests enter the upstairs bar, the bartender asks for their name and promptly writes it on the white-tiled wall behind the bar. The guest is then invited to choose a water glass from a cabinet containing a variety of cups, such as a Snoopy glass or a souvenir stein. But the primary focus is on the cocktails, made from ingredients sourced locally. Star is the first person to spotlight the farm-to-glass concept in Hong Kong. Just don’t fall in love with any one cocktail, as they update the menu nearly every day based on what comes in from local farms. 

The Savory Project

Umami-loving cocktail drinkers will delight in the flavor bombs at this Soho district bar by co-founders Ajit Gurung and Jay Khan. After the duo (also behind Coa) noticed a trend of guests moving away from sweet cocktails, they decided to create a savory, culinary-focused cocktail program. Think Thai Beef Salad, a clarified sipper made with peanut-infused rum, beef essence, coconut water, bird’s eye chili, and kaffir lime. For something uniquely refreshing, there’s the Gari Gari, a highball made with whisky, ponzu, passion fruit, pickled ginger, and seltzer. It packs a powerful savory finish.