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Being the unabashed fans of Hong Kong that we are, there’s little else that tickles our fancy more than when we come across things that are clearly created by people who also love and take inspiration from this fantastic city. The newest blatant love letter to Hong Kong on our list comes from Four Seasons Hotel Hong Kong’s bar Argo, which has just released a brand-new menu themed around craftsmanship and seasonal flavours found in the city.
Instead of scanning global trends in the bar scene, the Argo team turns the lens closer to home in an exploration of Hong Kong’s artisans, farmers, creatives, and beloved institutions. Led by the hotel’s beverage manager Jonathan Gabbay, Argo’s new offerings consist of 12 distinctly different cocktails split into two sections. Flipping through the menu itself is already a joy, as it is filled with sketches and snapshots of the inspirations and people behind each drink.
The ‘Local Encounters’ section sees Argo’s bartenders collaborating with various Hong Kong creatives and well-known names such as Big JJ Seafood Hotpot, Magnolia Lab’s TCM practitioner James Ting, Tai On Coffee & Tea, tattoo artist Marcus Yuen, agro-food business LoCoFarms, and rising artist Amy Tam. My personal favourite from this section is most definitely the Broth & Soul, an almost Bloody Mary-like concoction created with Big JJ featuring Grey Goose vodka, Amontillado sherry, clarified tomato juice, and hot pot spices, then served with a slice of beef jerky – it’s a deliciously savoury nod to the warmth of Cantonese cooking.
Other highlights include Dreamscape, made with fat-washed coconut Patrón Silver tequila layered with hazelnut, tonka bean, and chestnut. The drink itself is a plain, transparent pour, but it’s served on a custom-painted coaster by artist Amy Tam illuminated by its own little lamppost – wait till the ice block melts a little, and peer into the glass to see a soft little face looking back from the coaster art. The Tai On collaboration called Hong Kong Punch is also an interesting nod to Hong Kong’s cha chaan tengs, blending Rémy Martin VSOP, Ichiko Shochu, and Magnolia Lab’s Botanical Liqueur, then topped with black tea and egg foam. This cocktail comes with a butter tartlet which you use to scoop up the foam for an egg tart-like snack.
The second chapter of Argo’s new menu is ‘Seasonal Journeys’, offering cleaner cocktails without the eye-catching frills of chapter one but are no less delicious. If you’re an Argo regular, you’ll notice this is more in line with the anchoring on seasonality and terroir that the bar’s always liked to focus on. The rum-based Rooty Slushy is earthy, nutty, and a little sour, thanks to a blend of sweet potato with amaro, truffle honey, raspberry sorbet, root water, and a dash of balsamico – think of this as the grown-up sister to The Shady Acres’ hard slushies.
Of course, the classics are still available to enjoy, including the iconic Argo Martini made with the bar’s own gin paired with seasonal hydrosols that change throughout the year. I’d recommend ordering some bar bites to go with your exploration of this new menu so you don’t pass out before close – the crispy softshell crab open maki hits just right, or you can opt for another Argo classic in their eggette waffles.
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