Hong Kong has long been lauded for its dynamic and diverse culinary landscape. The city offers a wide array of dining experiences, from time-honoured traditional cuisines to innovative fusion dishes, with Hong Kong-style delicacies being offered alongside global gastronomic delights. The city is also home to an impressive 79 Michelin-star restaurants.
Beyond its acclaimed dining scene, Hong Kong also fosters a vibrant and unique bar culture. The city’s bar ecosystem is known as one of the most active in Asia, giving rise to numerous award-winning bars and bartenders. Over the last five years, 16 Hong Kong bars have made it onto the prestigious list of Asia’s 50 Best Bars.
It is fitting, then, that Hong Kong is about to host the Asia’s 50 Best Bars awards ceremony for the second time. Presented in partnership with the Hong Kong Tourism Board, the ceremony will be held on July 16 at the Rosewood Hong Kong. “Hong Kong is a wonderful place to host the event, as the city has so much to showcase, and many high-quality bars are all located in the same area, making bar-hopping easy and convenient,” says Jay Khan, founder of top-ranked bar Coa in Central district.
“It will be like a theme park.” Speaking to the Post from his popular Mexican-inspired cocktail bar, which specialises in agave-based drinks, Khan notes that he and his team have been hard at work preparing for the Asia’s 50 Best Bars 2024 programme of events. “It’s important that we show other countries what Hong Kong has to offer,” he says.
“Hong Kong has such a diverse bar scene. You can get anything in Hong Kong, from a luxury hotel-style bar to dive bars and a specialist concept.” Khan’s statements hold serious weight.
After all, Coa has made history with Asia’s 50 Best Bars, as the first bar to have won the coveted No 1 spot three times, from 2021 to 2023. It debuted on the list in 2019 with the Highest New Entry Award, placing 12th, followed by Khan winning the Bartenders’ Bartender Award in 2020. These achievements are the result of consistently maintaining quality at Coa, in both the drinks and service, according to Khan.
“Our commitment to serving quality drinks has been the same since day one. We didn’t change anything, and we didn’t take anything for granted,” he says. “We know with awards comes high expectations, so we just want to keep doing what we are known for while still having the space to innovate.
” With innovation comes growth. Khan has expanded into mainland China with Coa Shanghai, a four-storey bar offering a different concept on each level. He has also opened a “sister bar” in Hong Kong called The Savoury Project, which is about a five-minute walk from the original Coa and serves savoury cocktails.
“These days, there’s a wait to get into Coa, even for our regular guests, so we want to do something to ensure we still engage with them,” Khan explains. The branching out of Coa adds to the uniqueness and diversity of Hong Kong’s bar scene. Khan says: “The culture of Hong Kong’s bar scene has so much to offer – we have so much talent, service standards, good-quality drinks, interesting bar concepts.
I think Hong Kong has everything covered.” That scene is about to get even more exciting, with award-winning Japanese mixologist Shingo Gokan set to open his first bar in Hong Kong. Gokan is considered the world’s most successful bartender and bar owner, with a collection of acclaimed bars spanning from Tokyo to Shanghai.
Several of his creations have landed on The World’s 50 Best Bars and Asia’s 50 Best Bars lists over the years, most recently with The SG Club in Tokyo making both rankings in 2023. “I am excited to be opening my first bar in Hong Kong at the same time that Asia’s 50 Best Bars is being held here,” Gokan tells the Post. “Hong Kong is a city I’ve always wanted to do something in, not only because it is physically very close to Shanghai, Tokyo and Okinawa, where I have other bars, but also because I love the city.
” He adds: “I was waiting for just the right opportunity. Doing it with the right people at the right time is important to me, and everything just came together.” Like many global players in the drinks industry, Gokan holds Hong Kong’s bar scene in high regard.
“Hong Kong has the best overall bar scene in Asia,” he notes. “It’s very international, and the people here have a great appreciation and knowledge for good cocktails.” His new bar, called Gokan, will open its doors on July 13 in Central, where it is located on Ice House Street near the Fringe Club and Foreign Correspondents Club.
On July 14, it will host two exclusive bar shifts to also celebrate the 10th anniversary of Gokan’s SG Group, which operates his bars including The SG Club and Shanghai’s Speak Low, among others. “I hope the guests will enjoy our cocktails and food offerings – we place the utmost importance on the quality of our products,” Gokan says. “However, I would like them to have an experience that goes beyond that – a Gokan experience that appeals to the five senses through a thoughtful curation of cocktails, cuisine, music, ambience and service.
” In the lead-up to the Asia’s 50 Best Bars awards ceremony, the 50 Best Signature Sessions will take place in Hong Kong for the first time, from July 13 to 18. This event series will see renowned bartenders from around the world collaborating with various bars in Hong Kong to serve exclusive cocktail creations. The Hong Kong Tourism Board is also providing a map featuring all of the bars participating in the 50 Best Signature Sessions, which includes the 16 establishments that have made the Asia’s 50 Best Bars list over the past five years.
The map aims to help inspire visitors and locals to curate their bar-hopping journeys. “This partnership highlights Hong Kong’s prominent position in the global food and drinks industry. It also demonstrates the city’s status as a world-class tourist destination,” says Pang Yiu-kai, chairman of the Hong Kong Tourism Board.
“We look forward to welcoming bar professionals and gourmets from all over the world to experience the excellent bartending skills and unforgettable hospitality that local bars have to offer.”.
