appConfigEntityId

bodyType

customContents

entityId

entityUuid

isVideo

articlePageQuery

article

articleSchemaContent

content

hooksArticlePageAdvertisementConfigArticle

appConfig

filter

json

liveArticle

Gavin Yeung

Dong Ling Cha
Recipe by Axel Gonzalez, bar manager of Terrible Baby

Infuse 200 grams of spent cold brew coffee grounds per 1,000ml of rum for 24 hours. In a highball glass, combine 20ml coffee-infused Matusalem 15-year-old rum, 20ml Campari, 30ml lemon juice and 15ml grapefruit juice and stir with ice until chilled. Add more ice, then top up with sparkling Vita Lemon Tea. Garnish and serve. Serves one.
Oriental Mulled Wine
Recipe by Dennis Mak, co-founder of Clan & Company

Combine 20ml brandy, 30ml Magnolia Lab Christmas Edition, 60ml red wine, 30ml orange juice and 10ml honey thoroughly in a mixing glass, then bottle. Pour in a small porcelain bowl over a large cube of ice. Garnish with cinnamon, cloves and star anise, then serve. Serves one.
Bayou Breeze
Recipe by Shaun Nuqui, senior bartender at Ella

Blend 1.2kg of fresh watermelon juice with 250 grams of cucumber. Add 100ml of sugar syrup and 4 barspoons of tartaric acid. Blend again, then double strain with a coffee filter. Carbonate it using a soda charger, then refrigerate. Makes 13 portions of watermelon-cucumber soda.
Rim half of a stemmed Collins glass with Cajun powder. Combine 45ml of white rum and 90ml of the watermelon-cucumber soda in the glass, stirring to cool and dilute. Add a large cube of ice, then garnish with a watermelon slice. Serves one.


Influencer who spat out food on Japan trip leaves a bad taste in the mouth

Japanese, Korean, Chinese: a guitarist-restaurateur’s top Hong Kong eats

Hong Kong’s Big JJ Seafood Hotpot gets fancy in new Central location at Landmark Prince’s

Your Hong Kong weekend food guide for May 15-18

Food and Drinks

3 festive cocktail recipes to try at home, from mulled wine and watermelon rum to ‘iced lemon tea’

‘Tis the season for cocktails. Photo: Jocelyn Tam

The Dong Ling Cha cocktail. Photo: Jocelyn Tam

Oriental Mulled Wine. Photo: Jocelyn Tam

The Bayou Breeze cocktail. Photo: Jocelyn Tam

Drink in Focus: Bancha & Chestnut Alexander at Madara

Bancha & Chestnut Alexander, at Hong Kong’s Madara cocktail bar. Photo: Jocelyn Tam

The interior of Madara, in Hong Kong’s Causeway Bay. Photo: Handout

Rayven Leung preparing his Bancha & Chestnut Alexander at Madara cocktail bar. Photo: Jocelyn Tam

Rayven Leung puts the finishing touches on his Bancha & Chestnut Alexander. Photo: Jocelyn Tam

How does a guest shift really work? Hong Kong bartenders spill the tea

Avoca, at Mondrian Hong Kong, hosted the team from Kuala Lumpur’s Three X Co (Asia’s 15th Best Bar 2025) in July. Photo: Handout 

Qura bar manager Gennaro Pucci. Photo: Handout

Revellers at the Barro Negro x WOM guest shift at Courtroom. Photo: Handout

Socio’s Oyster Shell cocktail incorporates recycled ingredients from a local seafood vendor. Photo: Jocelyn Tam 

Rolf Flaminiano of Avoca. Photo: Handout

Saan Dhakal of Courtroom. Photo: Handout

Word on the StrEAT: Hong Kong’s F&B scene in 2025 – the highs and lows, according to its gurus

The World’s 50 Best Bars awards ceremony was held at Kai Tak Cruise Terminal in Hong Kong this year. Photo: Dickson Lee

Shelley Tai at her bar, Mius. Photo: Mius

Chef Agustin Balbi of Ando. Photo: Ando

Montana’s co-founders Lorenzo Antinori and Simone Caporale at their bar. Photo: Jocelyn Tam

Vicky Lau, founder of Tate Dining Room, Mora and – this year – Jija. Photo: Handout

Ezra Star at Mostly Harmless. Photo: Jocelyn Tam

Luca Marinelli at Salon des Refusés. Photo: Handout

Angel Chiu and John Nugent, co-founders of Sugar King. Photo: Handout

Drink in Focus: Like-Minded Creatures at The Old Man

The Like-Minded Creatures cocktail from The Old Man’s seventh menu, Relations. Photo: @hyshermande

The interior of The Old Man in Central. Photo: K. Y. Cheng

The Like-Minded Creatures cocktail from The Old Man’s seventh menu, Relations. Photo: Handout

Nikita Matveev, director of operations at The Old Man. Photo: Handout

Montana brings Cuban cocktail magic to Hong Kong’s Hollywood Road

Montana co-founders Lorenzo Antinori (left) and Simone Caporale (right) have an abiding love for classic cocktails. Photo: Jocelyn Tam

Montana, on Hollywood Road, is a tribute to Cuba’s cocktail heritage. Photo: Jocelyn Tam

Montana’s cocktail menu includes the rum and coke sour (left) and the Montana daiquiri. Photo: Jocelyn Tam

Benny Blanco (left) and Montana daiquiri (right) served at Bar Montana. Photo: Jocelyn Tam

Montana’s co-founders, Lorenzo Antinori and Simone Caporale. Photo: Jocelyn Tam

Montana is a tribute to Cuban cocktail heritage and the outsized influence the Caribbean nation’s bartenders had on nearby Florida in the 1970s and 80s. Photo: Jocelyn Tam

Montana’s co-founders Lorenzo Antinori (left) and Simone Caporale pose for a portrait at their bar. Photo: Jocelyn Tam

PostMag

Food & Drink

Festive drinks for your New Year’s Eve celebrations, from showpiece pours to minimal effort mixes


Festive drinks for your New Year’s Eve celebrations, from showpiece pours to minimal effort mixes.


Wine and Spirits

Mixologists and sommeliers

Hong Kong

3 festive cocktail recipes to try at home, from mulled wine and watermelon rum to ‘iced lemon tea’

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Festive drinks for your New Year’s Eve celebrations, from showpiece pours to minimal effort mixes

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;}Dong Ling Cha

Recipe by Axel Gonzalez, bar manager of Terrible Baby

Festive drinks for your New Year’s Eve celebrations, from showpiece pours to minimal effort mixes

Dong Ling Cha