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Cocktails on tap, poured like craft beer, from a menu of pre-batched drinks that have been quietly winning over skeptics for years. This two-location cocktail bar, from a concept Antonio Lai brought over from Taiwan, lets you explore the menu with minimal commitment, which suits both the curious and the indecisive equally well. The flavor pairings lean local, with chrysanthemum, pu'er, and oolong showing up alongside the gin and vodka. Purists may grumble; regulars just order another round.
The awards strongest first
- South China Morning Post 2026 · Legend Award · Antonio Lai
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 68
How we scoreThe dishes from the writeups
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Guk bou
“Stand-outs include the Guk Bou, blending chrysanthemum, pu’er tea and gin, and the Oolong Tea Collins, a crisp mix of oolong tea, vodka and citrus.”
South China Morning Post, 2026 -
Oolong tea collins
“Stand-outs include the Guk Bou, blending chrysanthemum, pu’er tea and gin, and the Oolong Tea Collins, a crisp mix of oolong tea, vodka and citrus.”
South China Morning Post, 2026
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