escape from the humdrum of other bars thru whisky bar hong kong
TRANSCRIPT
The Alcohol Enthusiast is always on the lookout fornew, interesting and exclusive watering holes.Someone out there must know this as I received anemail inviting me to the new Stockton bar onWyndham Street in Hong Kong, promising an escapefrom the humdrum of other bars. Modeled on an 1890sLondon establishment, the bar claimed to offerinnovative drinks based on the staple alcohols of theday. In 1800s, rum was arriving on trade clippers fromthe Caribbean, whisky was being produced in Scotlandand Ireland and gin production had moved fromHolland to England. Their cocktails are recreationswith one even going back to 1475, the Athole Brose.
The entire venue is tastefully decorated in wood and old leather, withthe lighting suitably low. The music was just the right level toencourage private conversation or banter with the staff.
The bar is well stocked with over 150 over 150whiskies from Scotland, Ireland, America andJapan. The staff are knowledgeable of theirproduct, including single malts from the fiveregions of Scotland, Highlands, Islay, Cambeltown,Lowlands and Speyside.
The food was interesting too. While not a restaurant as such, the kitchen did a nice job with yellow tail sashimi with jalapeno peppers and then “eggs and soldiers” with uni.
We had a look around and found even the DJ booth hiddenaway in a 19th century period wooden desk. Now open untilmidnight, we’re told the venue really does become a privateowners club after that.