Hong Kong is one of the best places in Asia to experience a variety of bar scenes. You’ll find everything from hidden bars reminiscent of the Prohibition era to spirit-centric bars specializing in gin, rum, and whisky, as well as rooftop bars with stunning views and themed bars that transport you to another world. But if you want to learn more about Hong Kong through its drinks, visit Kinsman, the city’s premier bar dedicated to Cantonese culture.
Watch the video below for a sneak peek:
Celebrating its first anniversary this January, Kinsman was founded by journalist Gavin Yeung and the hospitality group Singular Concepts, renowned for their popular venues such as The Daily Tot, Trilogy, Tell Camellia, Barkada, and more.

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The bar showcases Cantonese spirits and local traditions, offering an immersive experience through meticulously curated decor and music that evokes scenes from a Wong Kar Wai film. Here, you can find local spirits and wines like Mui Kwe Lu rosé liqueur, snake wine, and baijiu that are not often used in the city’s modern bars.
Building on the success of its debut menu, ‘A Tale of Cantonese Spirits,’ which introduced the world of indigenous spirits, Kinsman has now launched a second series titled ‘A Tale of Hongkongers.’ This new menu explores the history and traditions of the Cantonese, Hakka, Chiuchow, Hoklo, and Tanka cultures—indigenous communities and tribes that helped shape Hong Kong into the bustling metropolis we know today—offering customers a genuine taste of the city’s roots.

The new menu features ten signature cocktails. Under Cantonese influence, you can start with the Gulu Fizz (HK$120), reminiscent of a French 75—a spritz, vegetal concoction inspired by the cha chaan teng staple, Sweet and Sour Pork (Gu Lou Yuhk). This drink includes monk fruit wine, rice shochu, and Prosecco, with flavors of bell pepper, herbs, and tomato. For the Hakka-inspired drinks, one of the signatures is Ode to Moiyan (HK$120), a sour-style cocktail inspired by pork knuckles braised in red fermented beancurd. This drink combines red beancurd shrub, Ming River baijiu, Aperol, and Mui Kwe Lu rosé liqueur.

Fans of Irish Coffee will love the Afternoon in Swatow (HK$150), inspired by Chiu Chow-style beef soup noodles. This unique savory concoction blends peated Talisker 10 whisky, fat-washed with Chiuchow beef stock, and is enhanced with artisanal coffee from the nearby Sang Roastery. Another must-try Chiuchow-inspired drink is the Chiuchow Children (HK$130), which features flavors of beef and shacha (Cantonese peanut sauce) dipping sauce used in Chaosan hot pot.


From the Tanka series, inspired by Hong Kong’s boat dwellers or ‘sea gypsies,’ one of our favorites is the Gibson-style milk punch, Bocca Tigris, featuring smoked tea flavors that are sour, nutty, and saline.

Among the Hoklo-inspired cocktails, which showcase the flavors and traditions of the Hoklo people—also known as Hokkien—who settled in areas from Kwun Tong and Cheng Chau to Pok Fu Lam, the crowd favorite is the taro and purple sweet potato cocktail, Orh Nee (HK$120). This creamy drink features a sweet potato foam with a pleasantly sour and pungent finish.

In addition to new drinks, Kinsman has also added new bites to their menu. Must-tries include the irresistible Typhoon Shelter Fries, infused with numbing Sichuan flavors and made with thick-cut fries, as well as the deconstructed Mapo Tofu open-faced sandwich, which features a slab of fried tofu accompanied by minced pork in mapo tofu sauce, burdock chips, and pickled vegetables.

Kinsman is located at 65 Peel St, Central, and is open from Monday to Saturday, 6pm to 1am (until 2am on weekends). Catch their happy hour (HK$80 on drinks and selected bar snacks from HK$50) between 6pm to 7.30pm, from Monday to Thursday. Follow @kinsman.hk @kinsman.hk on Instagram to get updates from the bar.
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