A bar is supposed to be a place where you engage, have fun, and get close to people and we wanted to create that same dynamic between guest and staff so they feel part of the fabric of the place.

 

- Jay Khan & Ajit Gurung, co-founders of COA and The Savory Project

Gibson 2.0, made with gin, leek, peppers and fortified wines.

Some choice cocktails to look out for include the "Thai Beef Salad" made with beef and peanuts and "Gibson 2.0", made from gin, leek, peppers and fortified wines. 

In addition, The Savory Project will also feature a slew of non-alcoholic cocktails, catering to a growing demand for low sugar and low ABV drinks. 

Thai Beef Salad, made with beef, peanut, kaffir lime, chilli, coconut, rum and angus biltong.

The new bar is located in Hong Kong's Soho district, and the architecture draws on natural materials such as wood, stone, and metal. Such elements were designed to incorporate a range of textures and warm colours in order to shape a more inviting atmosphere for guests.

"A bar is supposed to be a place where you engage, have fun, and get close to people and we wanted to create that same dynamic between guest and staff, so they feel part of the fabric of the place," said Khan and his co-founder Ajit Gurung.

The bar is now available for walk-ins. 

Images courtesy of The Savory Project.

Kanpai!

88 Bamboo Editorial Team