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On the 79th floor of the Mandarin Oriental, this cocktail bar trades in vertigo and seasonal menus built around traditional Chinese solar terms, which is a more poetic organizing principle than most places manage. The current menu maps each season to a drink, fermented rose jam and buckwheat for autumn, Fenghuang dancong tea for spring. It holds a spot on Asia's 50 Best Bars list, and the crowd up here knows it.
The awards strongest first
- The 50 #21 · Asia’s 50 Best Bars
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Amethyst
“For spring, the Amethyst combines London dry gin with maraschino liqueur, honey, soda water and Fenghuang dancong tea.”
South China Morning Post, 2026 -
Ruby
“For autumn, the Ruby makes the most of bourbon whisky, fermented rose jam, strawberry milk and buckwheat for a full, earthy flavour.”
South China Morning Post, 2026
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The neighbors closest first
- Mandarin Oriental Shenzhen Stay · 88
- The Ritz-Carlton, Shenzhen Stay · 83
- Ensue Contemporary Cantonese Eat · 61
- Fumée Modern Chinese Eat · 84
- Four Seasons Hotel Shenzhen Stay · 83
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