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Mid-century modern lines, light wood, and zero pretension set the tone at this cocktail bar on Gough Street, where Shelley Tai, formerly of Singapore's Nutmeg & Clove, has landed back in Hong Kong. The concise menu leans on classics with quiet twists, and the Kobe-style highball, frozen whiskey with chilled Japanese soda and no ice, does the talking. Asia's 50 Best Bars gave Tai the Altos Bartenders' Bartender Award in 2026.
The awards strongest first
- The 50 Altos Bartenders' Bartender Award 2026 · Asia’s 50 Best Bars · Shelley Tai
- South China Morning Post 2026 · Best Bartender · Shelley Tai
- Spirited Awards 2026 · Top 10 Nominee · Best New International Cocktail Bar
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Kobe-style highball
“Tai’s personal favourite is the Kobe-style highball, made with frozen whiskey, chilled Japanese soda and no ice.”
South China Morning Post, 2026 -
Gin & Apple
“Other stand-outs include the Gin & Apple (a refreshing combination of gin, pandan, coconut and green apple soda) and the Shiso Sour, which incorporates sour plum for a cocktail with a subtle Hong Kong accent.”
South China Morning Post, 2026 -
Shiso Sour
“Other stand-outs include the Gin & Apple (a refreshing combination of gin, pandan, coconut and green apple soda) and the Shiso Sour, which incorporates sour plum for a cocktail with a subtle Hong Kong accent.”
South China Morning Post, 2026
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- The Chairman Modern Cantonese Eat · 97
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