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Business Insider
a day ago
- Business
- Business Insider
He dropped out of law school in Rome, moved to Hong Kong, and set up an Italian-inspired bar. Now, it's been crowned the best bar in Asia.
Lorenzo Antinori is the founder of the world's second-best bar, Bar Leone in Hong Kong. The Italian dropped out of law school and took many career pivots before starting his bar. Now, he says he works every day and barely has time for a drink himself. Lorenzo Antinori, the 37-year-old founder of the world's second-best bar, hardly ever drinks. The Italian founded Bar Leone in Hong Kong in 2019. Just five years later, in 2024, The World's 50 Best Restaurants ranked it the second-best bar in the world, clinching the top spot in Asia. It won the same award in 2025, edged out of the top spot worldwide by the Handshake Speakeasy in Mexico City. Antinori manages the bar seven days a week and is working on opening his second bar in Hong Kong this month. He's single, drinks a Negroni once to twice a month, and, after a career full of twists, told Business Insider he regrets nothing. Law school, banana farm worker, and finally bar owner Antinori went to law school in Rome — but he says law felt "too stiff" for him. In 2010, after three years in law school, he dropped out and booked a one-way flight to Australia. There, he dabbled in everything from working on a banana farm to being a barback in a strip joint and a hostel manager. Then came short bartending stints at The Savoy in London and the Four Seasons Hotel in Seoul. "I always had experience working in the nightlife. So that's sort of what drove me even more to choose this direction," Antinori said. And when Four Seasons in Hong Kong offered him a position in 2017, he jumped at the chance. But Hong Kong was not love at first sight. "When I saw it from afar, it always looked extremely busy, and kind of trashy, like a big amusement park," he said. "But when I moved here, I fell in love with the city. I loved the contrast with having a very modern, busy, and high-paced city, but then you have so much nature around," Antinori said. In 2019, he launched his own bar, Bar Leone, in Hong Kong's western Sheung Wan district. An ode to his Italian roots Antinori wanted Bar Leone to feel like an Italian café. The bar's walls are decorated with pictures of Italian actors like Sabrina Ferilli, local football teams, and composer Ennio Morricone. He called his drinks "cocktail populari," Italian for "cocktail for the people." They're priced from 120 Hong Kong dollars, or about $15, to HK$150. One of his most popular drinks is the "Olive Oil Sour," made from whiskey sour, cherry whiskey, lemon, honey, and olive oil blended with egg white. Besides drinks, Bar Leone is also known for its focaccia stuffed with cured pork. The bar serves 200 to 300 customers every night. To Antinori, a good bar is defined by good service, music, and quality. And his pet peeve is bad lighting — especially if it's too bright. "You can't have the same lighting and music from 5 to 11 p.m.," he said. The bar clinched second place on The World's 50 Best Restaurants' list of the best 50 bars in 2024 and 2025. The UK-based publishing company's write-up this year said, "The team are known for their warm hospitality and passion for delivering top-notch service. Their dedication to excellent food and drinks ensures that guests not only enjoy a taste of Italy, but also feel like they've made a new friend in the process." It also won the top spot on lifestyle magazine Tatler's 2025 best bars list. Bogged down by steep rents and poor staff retention Success did not come immediately. He had many doubts about opening a bar in Hong Kong, a country known for its sky-high rental rates and living costs. "And I think if you set up a business and you don't have doubts, there is something wrong," Antinori said. Particularly after the COVID-19 pandemic, rents skyrocketed and people's behavior changed, he said. "It's very hard to compare Hong Kong before Covid with the one now. There are fewer people, fewer tourists," he said. According to data from the Hong Kong Tourism Board in June, total visitor arrivals to the city dropped from 55.9 million in 2019 to 34 million in 2023. Numbers improved slightly in 2024, with 44.5 million visitors coming into Hong Kong in the year. Tourists now prefer other destinations in Asia, like Bangkok, Antinori said, where they can enjoy great experiences and services for a much lower price. Another issue he had was with worker retention, saying that he could not find young workers. "We are living in times where the younger generation doesn't necessarily feel the need to work in our sector," he said. Too busy to drink Running a bar in one of the most expensive cities in the world is a 24/7 job, Antinori said. He's up at 7 a.m. every day, and after a quick run and a cup of tea, it's straight to emails and admin. He gets to the bar at 11 a.m. for meetings, then has a 4:30 p.m. briefing with his staff before shift starts at 5 p.m. He's in the bar until 10 p.m. daily, seven days a week. "I don't really drink. I only drink if there's a special occasion," he said. "It's a very, very boring life," he said. In spite of the time-consuming work, Antinori said he regrets nothing. His bar was a tribute to a café his grandmother and aunt used to run in Rome in the 1970s, called Café Leon. Bar Leone is his way of carrying on the family legacy.
Mint
5 days ago
- Entertainment
- Mint
The secret sauce of an award-winning bar
"The people come back not just for the drinks but for the soul of the place and the warmth of the people running it. Kindness and genuine human connection are at the heart of building lasting relationships with our guests," said Lorenzo Antinori to me last year, soon after his new bar, Bar Leone, in Hong Kong, made a record-breaking debut on the list of Asia's 50 Best Bars, earning a trio of trophies: The Best Bar in Hong Kong, the Highest New Entry Award and The Best Bar in Asia 2024. And just last week, Bar Leone was once again crowned Asia's top bar at the glitzy 2025 ceremony held in Macau. Witnessing the ceremony live for the third time and having made rounds of countless bars across the world got me thinking about what makes for an award-winning bar and what people are really looking for. This year, India shone at the ceremony, with nine spots, a record number of bars, on the list. Five claimed ranks on the top 50 list: New Delhi's Lair (No.8), Bengaluru's Soka (No.28), ZLB (No.31) and Bar Spirit Forward (No.37) and Goa's Boilermaker (No.30) and four others: Bar Outrigger (Goa), Sidecar (New Delhi), The Bombay Canteen (Mumbai) and Hideaway (Goa) were on the 51-100 list. India's representation on the 2025 list outweighed traditional heavyweights like South Korea, which had eight bars on the 1-100 list this year. 'Just looking at the representation on this list will tell you where we're heading," Avinash Kapoli, Soka co-founder, told me at the ceremony. Kapoli doesn't judge a bar only by its drinks—that should 'be balanced and have repeat value"—but also, by its hospitality. 'Bars are where people come to unwind after a long day. If you bore them with the technicalities of how a drink is made, it's no fun." In an increasingly competitive F&B world where good drinks are the bare minimum at a bar, drinking establishments are setting themselves apart in other, softer ways that go beyond clarifying and fat washing cocktails. At New Delhi's Lair, crowned India's best bar, the staff goes out of their way to make single women getting a drink by themselves feel comfortable, by care and consideration, excellent cocktails and attentive service that keeps an eye out for unwanted attention. At Goa's Boilermaker, I've been saved from a hangover thanks to the team's training and eagerness to serve all customers water as soon as they sit down and in between cocktail orders. This teensy touch that goes a long way in making a customer feel taken care of and ensuring the vibe at the bar doesn't get too rowdy. Boilermaker's Pankaj Balachandran believes that cocktails, while important, are the least important aspect of a bar. 'When we build our beverage programmes, we're looking at the music, the energy, the camaraderie between bartenders, the ability for the folks behind the bar to churn out drinks quickly. The most important denominator in a bar is that you are a great drinking destination with a great vibe," he says, while telling me how jokes between the team are often practised in advance so they land well on a busy night. 'Bartenders are supposed to be charming, and sometimes, it takes some practice to get there," he says. Hospitality goes a long way in making a customer comfortable but it should extend to the team as well. Abhishek Tuladhar of Kathmandu's Barc, the winner of the Michter's Art of Hospitality Award at this year's ceremony in Macau, explained that the true longevity of a bar comes from the team. 'Only if your team is happy and inspired to be there night after night can that extend into your drinks and hospitality. My number one advice to bartenders? Take care of your teams." While hospitality, personality and vibe are important, it falls flat when it feels inauthentic. Per Jen Queen of Hong Kong's vibey Pontiac, says if a bar feels like it's trying to be something it's not, the customer can feel it. At the Pontiac, rock and roll blasts from the jukebox and dancing on tables is actively encouraged—Pontiac's deliberately grunge aesthetic makes it a unique place to let your hair down amid Hong Kong's upscale cocktail scene. Authenticity is also closely connected to a bar's concept. At Fura in Singapore, which won Asia's Most Sustainable Bar Award last year, sustainability is baked into every aspect of the bar. With thoughtful takes on the use of insects, invasive or abundant plant species, and fermentation in their creations, to their active participation in the local community to promote sustainability, Fura aims to make sustainable dining and drinking enjoyable, accessible, and approachable. And then there are those bars that transport you, with their sense of place. Bar Leone does just that. An homage to Italian pop culture, it draws from owner Lorenzo Antinori's Roman roots with design elements of Italian cinema, music, football, and cheeky nods to cultural pillars like religion. Step into the buzzy bar that serves up a mean mortadella focaccia and a deliciously savoury Olive Oil Sour, and you'll find yourself instantly transported to a neighbourhood bar in Rome. You'll feel a similar sense of place at Montana, Antinori's new bar in Hong Kong that is a tribute to the Miami dive bar, as well as Boilermaker, where Goa's laidback vibe translates into a fun night out and Soka, where local Bengaluru flavours meet new-age tastes. At the end of the day, what truly makes an award-winning bar is its ability to create a memorable experience that resonates deeply with its guests. Bars that prioritise kindness, attentiveness, and authenticity, while staying true to their vision, stand out in a crowded world of trends. As the global stage recognises the best in hospitality and craftsmanship, the common thread remains clear: it's the heart and soul poured into the space that earns lasting loyalty and, quite often, recognition. Word of Mouth is a monthly column on dining out and dining well. Smitha Menon is a food journalist and the host of the Big Food Energy podcast. She posts @ on Instagram
Bloomberg
6 days ago
- Business
- Bloomberg
Stablecoin Momentum Ignites Hong Kong Race for Crypto Dominance
In this week's Hong Kong Edition, we survey the fizzing stablecoin scene, speak with the man behind Bar Leone and look into the stocks leaving Chinese tech in the dust. For the Review, we visit a new modern Korean restaurant from the chef formerly of Singapore's famed Odette. To subscribe to this weekly newsletter for free, click here.
South China Morning Post
18-07-2025
- Entertainment
- South China Morning Post
Bar Leone's Lorenzo Antinori on the secret to his latest Asia's 50 Best Bars win
Bar Leone is drenched in Italian kitsch – portraits of famous (and not-so-famous) Serie A footballers, vintage movie posters of Al Pacino, even Vacanze di Natale '91. Now, after being crowned Asia's Best Bar for the second year running at this week's Asia's 50 Best Bars awards in Macau, perhaps it's time staff found room on the wall for one more poster – of Rocky. Bar Leone's story mirrors Sylvester Stallone's underdog tale. Like Rocky Balboa – the unknown brawler who shocked the world by going the distance with champion Apollo Creed – this Bridges Street cocktail bar burst onto the scene, barely a year old, and achieved a historic result, clinching the title of Asia's Best Bar before being announced runner-up at World's 50 Best Bars later in the year. In the sequel, Balboa cemented his legitimacy by defeating Creed. Similarly, Bar Leone topped the Asia rankings again this year, proving last year's result was no fluke. Lorenzo Antinori behind the counter at Bar Leone. Photo: SCMP/Jocelyn Tam 'When you get validated a second time by something like 50 Best, it's amazing,' says co-founder Lorenzo Antinori of his establishment's latest triumph, flashing a grin. 'But we've never really worked towards a number. We work towards creating good experiences,' he adds with perfect Italian charm. Antinori is no stranger to success. His bar programme at The Four Seasons' Argo earned widespread acclaim, and within the F&B industry, he's well-liked and respected for his work across continents. But Bar Leone's success feels different. The constant line outside is a clear sign of Bar Leone's new-found prominence, signalling a shift in Hong Kong's bar scene from (former number one) Coa and Shin Hing Street to Bridges Street. Yet inside, little has changed. The staff are still welcoming despite heightened customer expectations, and the food and drinks are of the same stand-out quality despite the surging number of guests and orders. 'Nothing changed but everything changed,' muses Antinori of the past 12 months. The Asia's 50 Best Bars winners celebrate after the ceremony in Macau. Photo: Handout Last time we spoke, Antinori asserted that Leone's success was 'not about the drinks' – a seemingly fanciful claim for a cocktail bar charging not insignificant sums. After all, why pay for vibes at Leone when cheaper options exist?
The Hindu
17-07-2025
- Entertainment
- The Hindu
How to navigate some of Asia's best bars, in Hong Kong
Leave your stilettos at home. Sure, Hong Kong cocktails bars can be dressy, but martini nights in this glittering high-voltage city seem to involve either sprinting up brutally steep stairs or standing in long, patient queues waiting for admission. It takes me a couple of days to get used to bar hopping in the mid-levels. There is a clever escalator that takes you up the hill, with a convenient pause at Tai Kwun, where you can sip a relaxed Aperol spritz. But I lose my way frequently, usually distracted by pastry (make sure you pause at Bakehouse for a sourdough egg tart, or three) and boutiques. Inevitably, every wrong turn leads me to yet another steep ladder street. Nevertheless, I am determined to hit some of the spaces that made Asia 30 Best Bars list, announced recently in Macau to try some of the continent's best cocktails. Bar Leone Naturally, I start with Asia's best bar, which turns out to be disarmingly friendly. Ranked second on the World's 50 Best Bars list, after Handshake Speakeasy in Mexico, Bar Leone has been listed as Asia's best bar once again this year. With warm buttery lighting, puddled with pools of flickering candles, the space is cluttered, but by design: I spot a green toy train and retro posters under a disco ball straight from the Seventies. The space hums with conversation, punctuated by the clink of glasses and cutlery. Founder Lorenzo Antinori defines the bar as cocktail popolari, which in Italian means 'cocktail for the people'. Discussing what sets it apart, he says, 'We're not trying to reinvent the wheel at Bar Leone, we're just making sure it rolls well. I think what makes us different than other bars is that we focus on the overall bar experience: quality cocktails and food, a curated playlist, the right lighting, and warm service.' That is evident as I settle into my seat, guided by a chatty waitress. She recommends the olives, which are big, smoked, and juicy. I pair them with an easy Garibaldi, bright with campari and orange. Then dig into warm slabs of focaccia, hefty with mortadella, creamy whipped ricotta and pickled chillies. Lorenzo says his personal favourites on the menu are probably the Filthy Martini and the Olive Oil Sour. Then adds, 'But honestly, the best part of Bar Leone isn't what's in the glass, it's who's around it. The vibe, the people, the community we've built… that's the real magic.' Coa Jay Khan has been called Asia's hottest bartender, and for a good reason. Born and raised in Hong Kong, he started bartending at 18 at a karaoke club, worked in Melbourne and then discovered the charms of Mezcal in Mexico. He ended up launching Coa in 2017, to celebrate all things agave. Coa shot up Asia's 50 Best Bars list, and is currently at No 17, while Jay won the Roku Industry Icon Award this year for being 'The agave evangelist shaping Hong Kong's cocktail culture.' I meet Jay when I am standing in a long and friendly line to get into Coa. As he walks me in, I'm captivated by the bar's seductive, shabby-chic vibe. It's like stumbling upon a particularly juicy secret: pulsing with music, mirrors and frequent peals of laughter. Scrawled across a wall, I read, 'You don't find mezcal, mezcal finds you.' A pepper smash finds me. An assertive agave-based cocktail, blending jalapeno-infused tequila, Cointreau, fresh shiso and capsicum juice, it's herbaceous with an addictively spicy kick. The food is from Chicano, a neighbouring Mexican restaurant. I try their popular Al pastor tacos, generously filled with pork and pineapple, as well as the quesadillas rich with Oaxacan cheese and cool dollops of guacamole. 'When I opened this space, I was quite naive. I was driven by passion,' says Jay, adding that it took a year-and-a-half for people to really discover them. In 2021, however, they won Asia's best bar, and then went on to top the list for the next two years. His secret? Jay's been building a culture, not just creating memorable cocktails. 'We always have something in the loop, we constantly have new things coming up...' He says, adding 'We are trying to activate the community.' Savoury Project Opening this bar took guts. Focussing on spicy, savoury notes instead of the more traditionally accepted sweet fruity flavours, Jay Khan and Ajit Gurung launched The Savoury Project in May 2023, and were quickly rewarded by zooming up the list of Hong Kong's favourite bars, Currently listed as 32 on Asia's 50 best Bars list, the Savoury Project, set in trendy Soho district, jostling with beautiful people, is dominated by a custom-made hexagonal bar that encourages customers to chat with the bartender. Realising that more guests were choosing savoury cocktails, the partners decided to create a menu pivoting on umami. While the menu is short, with just eight signature cocktails (as each one requires hours of prep), there is plenty of variety, from a salty Michelada made with clamato, habanero, pickle and lager, to the deliciously intense Pepper + Corn, heady with mezcal and cumin. 'We char the husk, and that aroma reminds you of Mexican barbeque,' says Ajit. There's also a Temperance section, which includes a nutty Teriyaki freeball, with Japanese white soy sauce, and Seed of Life that includes papaya seeds and ginger kombucha. Ajit says is getting increasingly popular as more people give up alcohol. I am not one of them. He slides across a Chilled Biryani, a cocktail made with ghee, biryani masala, tequila, plum, pineapple and peppers as we chat. It is both familiar, and intriguing. Says Ajit, 'People believe savoury cocktails are like a glass of soup, but they're actually light.' He explains why being 'commercially successful' was not enough for the ambitious partners. 'It's like selling your soul to the devil,' he says, adding that they decided it was time to try something new. 'Not because we wanted to be cool or stand out. We looked at what defines us as founders. You don't want to be too ahead of the curve, but you don't want to be too late either.' I sip on my biryani reflectively. Fortunately, like Goldilocks, their timing and flavours are just right.
