Antonio Lai Chun-nam makes a Smoked Black Pearl at his bar, Quinary in Central. Photo: May Tse

Hong Kong’s new wave of cocktail bartenders mix it up a little differently

A lot has changed since the flair bartending era of the 1990s, and today’s mixologists use a variety of new techniques, equipment and ingredients to create some amazing concoctions. We talk to four of the city’s favourites

Topic |   Hong Kong bar reviews

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Antonio Lai Chun-nam makes a Smoked Black Pearl at his bar, Quinary in Central. Photo: May Tse
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