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A cocktail bar on Staunton Street that fat-washes scotch with surplus comté rind and calls it a menu item, which tells you everything. The concept is built around upcycling waste from neighboring restaurants into actual drinks, and the SoHo regulars who fill the place seem fine with being the testing ground. Relaxed room, genuine craft behind the bar, and a rotating cast of local ingredients that most cocktail menus wouldn't dare touch.
The awards strongest first
- South China Morning Post 2026 · 100 Top Tables
- The 50 The 50 Discovery
One number, weighted & current 77
How we scoreThe dishes from the writeups
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Cheese Rind
“The results are evident in cocktails like the new Cheese Rind, which uses surplus comté cheese to fat-wash blended scotch, then combines it with truffle-distilled vodka, quince vermouth and clarified pear.”
South China Morning Post, 2026
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