Dara
Since its inception during the pandemic as an online catering business, Dara has doubled, tripled even, in more ways than one. At their reopened address in Sai Ying Pun, the modern family-run Filipino restaurant is a reflection of that growth, spacious and decked out in vibrant artwork by close friends and traditional furnishings custom-made in the Philippines. “Every time you come here it feels like Christmas back [in the Philippines],” says co-founder Jermaine Bunoan. “Especially on Sundays it’s very overwhelming to see our kababayan (Tagalog for fellow countryman)—the OFWs—who say that whenever they come here it gives them the feeling that they’re already home.”
With unwavering support from its ever-growing community in Hong Kong, Dara continues to fly the flag for Filipino culture in the city through a rich showcase of both tradition and cuisine. Aptly named after the Tagalog onomatopoeia for “chugging”, their Laklak cocktail is exemplary of this. Head mixologist and bar manager Jon Bunoan likens it to a “simple, daiquiri type of drink” that is crafted with a punchy, citrusy blend of gooseberry shrubs and calamansi juice, cucumber water, agave syrup, grapefruit bitters and a storied Filipino spirit called lambanog. Made from coconut sap, lambanog is achieved through the fermentation and distillation techniques that later gave Mexicans their national drink of tequila. The more you know!
Takumi Mixology Salon
Takumi Mixology Salon brings the art of Japanese bartending to Hong Kong. In an intimate space shielded from the rest of the world by a kumiko wooden screen, Chief Group Bartender Rayven Leung leads a skilled team in crafting bespoke cocktails catered to every preference and palate. Boasting poetic presentations and exquisite flavour compositions with a commitment to seasonality, each drink is in a calibre of its own, and made fresh upon order.
For the Vogue Hong Kong June issue, Leung offers a summertime reverie. “It’s a stirred cocktail, mild, smooth, very light and refreshing,” he explains. “It’s a sweet-and-sour balanced cocktail.” A mixture of sweet potato shochu and gin meets a botanical blend of shiso, yuzu, and fresh cranberries in a delicate gimlet-like fashion. To transform the cocktail into a visual masterpiece, Leung’s artful hand captures a tropical sunset with a glowing candied cherry and fruit peels. “To match the flowers, I’ve made a butterfly flying in a lime tree. There’s a sense of freedom in this pairing that is so natural.”
3/F, Cubus, 1 Hoi Ping Rd, Causeway Bay; @takumihk
Lips Cocktails & Theatre
Maison Rouge founders Nicole and Benoit Lavaud are the fun-loving duo behind Lips Cocktails & Theatre. Hidden behind the dark velvet curtains of the Grand Hyatt Steakhouse’s second floor, this new concept is characterised by an electrifying festive spirit powered by hours of live entertainment and striking libations. At the helm of its beverage programme is none other than Max Traverse, whose inventive genius is on full display with signature cocktails like the Spicy Blue. A bold concoction brought to life with blue spirulina, the Spicy Blue is a creamy Belvedere Vodka infusion of coconut, fresh lime, vanilla, Thai red chilli and egg whites. There’s also a whole chilli pepper perched on the rim of the glass, which the Lavauds recommend swiping across for an extra bit of heat on the lips. “When we bring a cocktail to you it’s not just a glass with a liquid, there’s a show,” explains Benoit. “Every cocktail comes with what we call an “action”, where the “theatre” happens not only on the [bar’s] stage, but also right in front of your eyes.” With the Spicy Blue, it’s a red-hot display reminiscent of fire shows along the beach, executed with overproof rum and a good ol’ blow torch.
- Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; lips.hk
Photography: Samantha Sin
Styling: Ella Wong
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Editor
Alyanna Raissa J. PayosCredit
Lead image: Samantha Sin and Ella Wong for Vogue Hong Kong's June 2024 issue
