Latest news with #StRegisBar
South China Morning Post
16-07-2025
- Entertainment
- South China Morning Post
Drink in Focus: Ritual Fizz at the St Regis Bar Hong Kong
In May, the St Regis Bar Hong Kong launched Tickets to Ride on Trains & Trams, an ambitious new menu centred around a board game that involves taking the train or tram (on the board) to 16 different numbered stations, each corresponding to a drink. Theming is front and centre – guests are encouraged to play the game as a means to decide which drink to have. Both the game and the cocktail menu follow what is now a recurring throughline for St Regis' menus: drawing inspiration from historical locations in Hong Kong and New York, where the St Regis Hotel was first opened. What sets this current menu apart is the sheer selection of excellent drinks – 16 different signature concoctions, all balanced and executed wonderfully. St Regis Bar Hong Kong's new Tickets to Ride on Trains & Trams menu involves 16 drinks, each corresponding to a 'station' on a board game. Photo: Nicolas Wong Sixteen Photography No drink on this menu represents the high level of execution more than the Ritual Fizz, which is inspired by Little Italy, a historic neighbourhood in Manhattan known for its concentration of Italian immigrant residents. Paul Chan, bar manager for the St Regis Bar Hong Kong, breaks the drink down for us. It combines London Dry gin (or vodka, on occasion), Italian citron and bergamot liqueurs, fresh lemon, cream, egg white, sugar and a splash of soda water. 'It's bright, fresh and creamy all at once,' Chan describes. 'You get this refreshing citrus kick from the Italian citron and bergamot, balanced by the botanicals of gin and a silky, almost dessert-like finish from the cream and egg white. There's a playful effervescence from the soda, and I think the drink really dances between being uplifting and indulgent.' Those in the know recognise this ingredient and flavour profile as similar to the immensely difficult and visually stunning Ramos Gin Fizz, introduced by Charles 'Carl' Ramos in New Orleans in 1888. Apocryphally, Ramos and his team shook the drink for a total of 12 to 15 minutes along something of a cocktail assembly line. (Cocktails are normally shaken for around 20 to 30 seconds.) Ritual Fizz from St Regis Bar Hong Kong's new menu Tickets to Ride on Trains & Trams. Photo: Handout Modern methods are much less dramatic, but the drink still requires intricate preparation – dry shaking ingredients, then slowly pouring 2/3 of the mixture with soda before allowing it to settle in a fridge. If your physics and chemistry were correct, pouring the remaining ingredients should help the iconic foam head rise 'like a souffle', according to Difford's Guide.
South China Morning Post
25-06-2025
- Business
- South China Morning Post
Hongkonger wins Asia's 50 Best Bars 2025 Bartenders' Bartender Award. We catch up with him
When Hong Kong native and bartender Andrew Ho co-founded the speakeasy Hope & Sesame in Guangzhou, in China's Guangdong province, in 2016, he saw the bar landscape in mainland China as more focused on trying to catch up with global trends than on honing hospitality and service. He sought to break that mould. Break it he did. And after nine years of perseverance, his efforts have resulted in him receiving the 2025 Bartenders' Bartender Award, the only category in the Asia's 50 Best Bars awards voted for by bartenders from respected establishments. 'As a bartender, you always think [winning the award] is going to happen to someone else,' he says. 'You really never think about it. I'm super surprised but also very happy that all the work we've done in the past 10 years has come to fruition. 'It's important to be recognised by your peers, who are at the top of their game. I'm very honoured.' Ho works a guest shift at The St Regis Bar in Macau in November 2023, which marked the hotel bar's third anniversary. Photo: Andrew Ho
South China Morning Post
11-06-2025
- Entertainment
- South China Morning Post
Your Hong Kong weekend drinks guide for June 13-15
As Hong Kong reels from sweltering temperatures and a typhoon warning, take refuge this weekend as The St Regis Bar Hong Kong hosts two Taiwanese guests in a six-hands guest shift. Elsewhere, Ginza-style Madara opens in Causeway Bay under Rayven Leung from Takumi Mixology Salon, and the Four Seasons' Caprice introduces a new nature-inspired menu. Thursday, June 12 St Regis Bar Hong Kong x Bar Without x To Infinity & Beyond Pedison Kao (left) from Bar Without and Mars Chang from To Infinity & Beyond will arrive at the St Regis Bar Hong Kong for a six-hands guest shift. Photos: Handout What: The St Regis Bar Hong Kong assembles mixologists from two of the best venues in Taiwan for a rare six-hands guest shift. Pedison Kao – who placed third globally at last year's World Class competition – represents Bar Without and their deft use of ingredients such as kaoliang, yogurt and even tobacco. Meanwhile, To Infinity & Beyond, the futuristic, space-inspired 61st Best Bar in Asia, is beaming over founder Mars Chang for an out-of-this-world set of libations. Where: The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai When: 7pm-11pm Friday, June 13 Madara opens in Causeway Bay
