May 11, 2018
Not a spot that many might think of heading to for simply a drink, but that can act as part of it’s appeal. In the heart of the Intercontinental’s great 1970s structure, lies this celebrated Japanese restaurant that is part of an international network. The bar area before the restaurant is a small space, with a few tables by the windows providing spectacular views across the harbour to Hong Kong island. If seriously good cocktails are what you are after then take a set at head bar tender Kurt Wong’s dark wood bar (like much of the interior it’s made with reclaimed wood from trees felled by a typhoon that hit the city in 2006). The sake selection, of course, is strong here, and the cocktail list follows suit. A Hong Kong speciality is the Bubble Bath, a lovely concoction of light rum, pineapple and orange juice and yuzu foam that adds an intriguing texture to the sweet, yet refreshing, drink. For a crisper more masculine drink, try the Shira Ume, a strong mix of vodka, plum wine and lime juice. Locals, more than hotel guests are the main patrons, so while it remains a low-key spot, the vibe comes from the city’s post-work set and the pre-theatre/show crowd who have tickets for events at the cultural centre along the harbour side. Bar snacks doesn’t do justice to the food on offer. Coming from Nobu’s kitchen, the yellow tail with jalepenos, crispy toasted rice balls, and lightly braised tuna are worth the visit alone.