Latest news with #MostlyHarmless
South China Morning Post
30-04-2025
- Entertainment
- South China Morning Post
Your Hong Kong weekend drinks guide for May 1-5
There's nothing we love more than a long weekend, and just as it did over Easter, Hong Kong's bar scene has pulled out all the stops to offer yet another full line-up. Kick off festivities at Terrible Baby with a dose of Cantopop cocktails, head to Mostly Harmless for zero-alcohol offerings, indulge in casual izakaya-inspired bites with Neon Pigeon at Bourke's, and finish the weekend with one of Taiwan's best at Qura Bar – on a Monday! Friday, 2 May Terrible Baby x 929 Terrible Baby at Eaton. Photo: Handout What: What better way to ring in a long weekend than with Canto- and Mando-pop inspired cocktails on the Kowloon side? Terrible Baby is hosting New York outpost 929, which builds cocktails inspired by pop hits. There's Sleepless Night – a Ceylon-infused riff on a Manhattan with a milk foam head, inspired by a 1987 hit by What better way to ring in a long weekend than with Canto- and Mando-pop inspired cocktails on the Kowloon side? Terrible Baby is hosting New York outpost 929, which builds cocktails inspired by pop hits. There's Sleepless Night – a Ceylon-infused riff on a Manhattan with a milk foam head, inspired by a 1987 hit by Leslie Cheung – as well as the healing Love is Like A Bad Cold inspired by Taiwanese singer Yuki Hsu, which combines Nin Jiom herbal syrup with ginger-infused whisky. Advertisement Where: Terrible Baby, 4/F, Eaton HK, 380 Nathan Road, Jordan When: 9pm-12am Saturday, 3 May Mostly Harmless x Coa Mostly Harmless. Photo: Handout What: In case you missed it, Sai Ying Pun's Mostly Harmless Bar recently announced a radical shift to a fully non-alcoholic menu that still proves as delicious as the real deal. To commemorate this, neighbouring bars in Hong Kong have joined hands with Mostly Harmless for 'Sazerac Sundays Zero', with guest bartenders showcasing their takes on non-alcoholic drinks to close out the week. Though the event has been happening on, as the name suggests, Sundays, this weekend Coa is stepping to the plate on Saturday to offer a welcome break to the boozy holiday. Where: Mostly Harmless Bar, 110 Queen's Road West, Sai Ying Pun When: 5pm-8pm Sunday, 4 May Bourke's x Neon Pigeon
South China Morning Post
28-04-2025
- Business
- South China Morning Post
Are zero-waste bars actually feasible?
For Amir Javaid , founder of Socio on Staunton Street, running out of stuff is kind of the whole point. Each cocktail on the bar's menu features waste products, or, more palatably, upcycled ingredients, from a nearby restaurant. There's Butter down the street, Hooked on Caine Road and Uncle Miguel on Peel Street. Advertisement Sustainability is a term often thrown around in haughty circles while Hong Kong bars like Socio have been implementing green practices with little fanfare all along. Javaid says he likes 'the idea of not being able to make a drink because there's not enough of something'. It's an idea that has seen Javaid build a community of F&B venues that, through his cocktails, reduce food waste in their neighbourhood. The furthest collection point is a five-minute walk, he says. Two months ago he launched an eight-drink menu, each tipple featuring an upcycled ingredient from a different SoHo establishment. Ezra Star, owner of Sheung Wan's Mostly Harmless. Photo: Mostly Harmless Ezra Star , owner of Sheung Wan's Mostly Harmless, thinks sustainability starts with community. 'A lot of times when people open bars, it affects the entire neighbourhood and puts smaller places out of business,' she says. Instead, she prefers to work with local businesses such as traditional Chinese medicine shops to source herbal ingredients for concoctions such as non-alcoholic versions of fernet and chartreuse. The bar also sources everything locally, as opposed to using imported products, thereby reducing their carbon footprint. Advertisement Mostly Harmless is testing the waters as Hong Kong's first bar to serve only mocktails , and Star leases the whole building, which enables the bar to develop most of its ingredients in-house. For many other Hong Kong bars, however, space is scarce.
