China pharma projects disrupted by Sino-US tensions
The logo of Chinese drug research and development group WuXi AppTec February 5, 2024. REUTERS
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Cathay budget carrier HK Express upbeat on growth despite Japan flight cuts
Cathay Pacific Airways' budget carrier, HK Express , expects passenger numbers to grow by up to 40 per cent this year despite feeling 'some impact' from cuts to summer flights to Japan as a result of Hongkongers avoiding the country over earthquake rumours, its boss has said. Advertisement HK Express CEO Jeanette Mao Jie-qiong said on Wednesday that flight adjustments to Japanese destinations coupled with the grounding of five aircraft this year because of engine problems had posed some challenges. Mao said the carrier had also suffered declining passenger yield, which gauges the average revenue generated per passenger and kilometre, as air fares were dropping following a normalisation process. 'There will be some minor adjustments to Tokyo and Osaka in July and August as people have been affected by rumours of a possible earthquake there during summer,' she said. 'Some flights to these two destinations will be combined so there will be an overall reduction. Advertisement 'There will be some impact on our bookings and flight performance. Coupled with the grounding of five aircraft due to their Pratt & Whitney-made engine problems, these issues will affect our performance this year. 'But we believe this impact is only short term as we're full of confidence in the future prospects of the Japan market … After all, the country is a second home for Hongkongers.'
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JD.com founder bets on stablecoins to cut cross-border e-commerce transaction costs
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Drink in Focus: Argo Martini at Argo
When Argo replaced Blue Bar at the Four Seasons Hong Kong in 2021, it made immediate waves for its radical use of ingredients – both in selection and preparation. Guests who have visited Argo are almost universally enthralled by the attention to detail in its menus, which are revised annually. The interior of Argo at Four Seasons Hong Kong. Photo: Handout Conceptually, the menus have ranged from focusing on local ingredients, such as vinegar and char siu, all the way to the current menu, which offers concoctions that integrate anywhere from a single element to four or more ingredients from a list of 10. Its continued presence on Asia's 50 Best Bars since 2022 – ranked ninth in 2024 – is a testament to the success of its team, helmed by beverage manager Federico Balzarini, and the strength of its concept. Advertisement However, as World Martini Day approaches on June 21, we look at the signature Argo Martini, a key component of the Argo experience, an 'old reliable' that requires just as much attention to detail as all the creative original cocktails that the team has drummed up. The Argo Martini by Argo at Four Seasons Hong Kong features a gin made in collaboration with Never Never Distilling Co. Photo: Handout 'The Argo Martini is designed to be an approachable version of a classic martini, allowing us to incorporate flavours into the dilution using hydrosol,' Balzarini says. 'Our aim is to make one of the most iconic yet often 'not for everybody' drinks more accessible to everyone, similar to what we are doing with Argo as a hotel bar.' Hydrosol is the noteworthy twist to the Argo Martini that sets it apart, particularly as no vermouth is used in the cocktail. The ingredient is the result of distilling herbs, florals and other elements, and is traditionally a by-product of essential oil distillation. On service, either a citrus-dominant botanical or a savoury version is offered to the guest. 'We pour 30ml of the guest's selected hydrosol – which is kept very cold – into a frozen martini glass, which is specially made for us to ensure consistency with the gin pour, as we serve the frozen gin tableside,' Balzarini explains. The Dark Series Argo Gin at Argo at Four Seasons Hong Kong. Photo: Handout With seasonal elements changing throughout the year, the one constant anchor of the Argo Martini is its Dark Series Argo Gin, made in collaboration with Never Never Distilling Co and aged in vermouth-seasoned ex-Chardonnay barrels before tea flavours such as oolong or shoumei are introduced. Advertisement There is no doubt Balzarini and the team continually pour effort into what is a variation on the classic martini, but historic variations of the cocktail involved much simpler additions, such as adding olive brine or orange bitters, or even substituting the base for vodka and adding Lillet Blanc (the Vesper) or espresso. When we asked Balzarini if he ever considered any of these to complement the hydrosol or the gin, he says none were considered.
