Time Out says
One of Hong Kong original – and best – speakeasy cocktail bars
It is with the promise of decadence from a bygone era that new Wyndham Street haunt Stockton lures passersby. The bar-slash-restaurant is the latest brainchild of Maximal Concepts, the group behind eateries Blue Butcher, Brickhouse and newcomer Fish and Meat. Difficult to find, it’s taken a cue from Brickhouse’s success by securing a ‘hidden’ (by way of a dark alley, winding stairs, and nondescript door) location for this new bar concept of 1900s London luxe – a particularly English moment in time when gentlemen were gentlemen and ladies were most definitely ladies.
Stepping into Stockton is like stepping into a museum. Mounted animal heads and cabinets filled with oddities (think faux stuffed dodo birds) reveal themselves as our eyes adjust to the low lighting. Leather furniture abounds, and the tables are small, making drinks comfortable but meals awkward. But that doesn’t matter so much – as we’re here to taste the tipples, just like most of the other patrons seem to be doing too.
Stockton’s drinks menu is a delightful encyclopaedia of original cocktails, replete with fun facts, tasting notes, and even etiquette guidelines (how couldn’t there be? This is England around the Victorian age, don’t forget). We give top marks for the mixed bag of tricks – including boutique champagnes – on the drinks menu.