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Josiah Ng

It’s new menus galore for your long Easter weekend. First, The St Regis Bar is bringing your Indonesian getaway straight to you. Fahri Yusuf of The St Regis Jakarta will be taking on Hong Kong. Friday After Class doubles down on the nostalgia by introducing a menu focused on third-culture backgrounds, while Bourke’s refreshes its bar programme to focus on native Australian ingredients.
Thursday, April 2
Sip & Savor Vol 9: The Art of Timeless Pour

Even if you’re not on a getaway this Easter weekend, The St Regis Bar is bringing the holiday mood. The Hong Kong hotel is hosting a one-night-only shift with The St Regis Jakarta’s (Asia’s 50 Best Bars No 22) lead mixologist Fahri Yusuf for the ninth edition of its Sip & Savor series, in celebration of The St Regis Bar Hong Kong’s seventh anniversary.
Where: The St Regis Bar Hong Kong, 2/F, The St Regis Hong Kong, 1 Harbour Drive, Wan Chai
When: 7pm-12am
Friday, April 3
Friday After Class presents the Third Culture Sip

Nostalgia-themed Friday After Class launched its newest cocktail programme earlier this week. Titled The Third Culture Sip, the menu pairs different regions of the world and their signature ingredients to produce unexpected combinations, like the Tropical Spicy Brew, which combines spices from Nepalese cuisine with fruits from the Caribbean, or the Spice & Sesame Martini, which brings together black sesame from Guangzhou and kaffir and lemongrass from Thailand.
Where: 52 Peel Street, Central
When: 6pm-1am
Saturday, April 4
Bourke’s offers the Australian Bar Experience

Bourke’s, known for its attention to detail and excellent wine programme, is doubling down on its Australian origins as it extensively updates its menu for the first time since opening in October 2024.
The update introduces what the bar dubs Native Cocktails to the drinks menu, which includes creations like the Macadamia, which puts the nut native to Australia in the spotlight. The drink features tangerine-infused blended scotch and house-made macadamia orgeat. The Wattleseed, meanwhile, features wattleseed bitters, brandy, cream sherry, amaretto, Calvados and muscovado, and is garnished with dark chocolate bark.
Where: 46 Peel Street, Central
When: 3pm until late


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Your Hong Kong drinks guide for Easter weekend

Bourke’s Wattleseed cocktail. Photo: Handout

The St Regis Bar Hong Kong. Photo: Handout

Spice & Sesame Martini from Friday After Class’ new menu,Third Culture Sip. Photo: Handout

Bourke’s new Native Cocktails features drinks like the Macadamia. Photo: Handout

Drink in Focus: Tropical Spicy Brew at Friday After Class

The Tropical Spicy Brew at Friday After Class in Hong Kong. Photo: Handout

Friday After Class’ interiors are inspired by a school common room. Photo: Handout

Friday After Class’ cosy interiors. Photo: Handout

Dish in focus: Jeonbok at Sol

Sol Restaurant’s Jeonbok is built around abalone and seaweed. Photo: Nicholas Wong Sixteen Photography

Sol Restaurant in Central blends Korean flavours and Western cooking techniques. Photo: Nicholas Wong Sixteen Photography

The minimalist dining area of Sol Restaurant in Central. Photo: Nicholas Wong Sixteen Photography

Sol Restaurant’s head chef, GwanJu Kimj, honed his skills at Michelin-starred restaurants. Photo: Nicholas Wong Sixteen Photography

Sol Restaurant’s Jeonbok dish has become a hit with patrons. Photo: Nicholas Wong Sixteen Photography

Unsung Eats: 5 best places to eat – and drink – in Paris

Poni, a bistro with long tables, is suitable for group dining. Photo: Handout

Jaja is in a quiet street a few steps away from traffic. Photo: Handout

Elevated bistro fare at Babi. Photo: Handout 

Out of the Blue has a cinema theme. Photo: Handout

Poni boasts generous portions. Photo: Handout

Coffee and matcha lovers alike will enjoy a visit at Seamer Coffee. Photo: @seamercoffee/Instagram

Drink in Focus: DDL Old Fashioned at Terrible Baby

DDL Old Fashioned by Terrible Baby is a tribute to bar manager Axel Gonzalez’s roots. Photo: Handout

Terrible Baby’s new menu has been trimmed to 16 signature selections. Photo: Handout

Axel Gonzalez, Terrible Baby’s bar manager, bases the establishment’s new drinks on five pillars of flavour. Photo: Handout

The founders of Conspiracy Chocolate, Amit Oz and Celine Herren. Photo: Jocelyn Tam

Dish in Focus: Dark chocolate covered stuffed Medjool dates at Migas Hong Kong

Dark chocolate covered stuffed medjool dates at Migas Hong Kong. Photo: Handout

Jarrod Verbiak of Migas Hong Kong. Photo: Nicholas Wong Sixteen Photography

Migas Hong Kong offers an incredible dessert selection. Photo: Handout

Lifestyle

100 Top Tables

Asia’s 50 Best Bars No 22 winner St Regis Bar Jakarta is heading to the city, while cocktail creations made for the warmer weather await


Asia’s 50 Best Bars No 22 winner St Regis Bar Jakarta is heading to the city, while cocktail creations made for the warmer weather await.


Your Hong Kong drinks guide for Easter weekend

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.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;}Thursday, April 2

Sip & Savor Vol 9: The Art of Timeless Pour

Asia’s 50 Best Bars No 22 winner St Regis Bar Jakarta is heading to the city, while cocktail creations made for the warmer weather await

Thursday, April 2