A New Era of Cocktails in Sai Ying Pun

In the heart of Sai Ying Pun, a groundbreaking bar called Mostly Harmless is turning heads by reinventing the classic cocktail experience—without a drop of alcohol. Owner Ezra Star is passionate about pushing the boundaries of non-alcoholic beverages, stating, "Since our inception, our goal has been to elevate non-alcoholic drinks to new heights." Eschewing traditional spirits, Star focuses on crafting unique, flavorful concoctions that redefine the cocktail landscape.

Crafting with Care: A Skillful Approach

At Mostly Harmless, every ingredient is handmade. "We avoid commercially available non-alcoholic spirits because few meet our standards," Star explains, emphasizing the importance of sourcing fresh, local elements from Hong Kong farms. This commitment to quality allows for innovative creations, such as the eye-catching tomato 'Martini,' which cleverly mimics traditional flavors using ingredients like ginger, Thai chili, and lacto-fermented tomato water.

Rethinking the Bar Experience

The reception to this unique approach has been overwhelmingly positive. Many patrons, who often feel out of place in conventional bars, appreciate the complexity and creativity of the offerings. "Even with the occasional criticism—'If you don’t serve alcohol, you’re not a real bar'—we find that those who give it a try are genuinely impressed," Star remarks. The clientele is diverse, ranging from non-drinkers to curious cocktail aficionados seeking something different.

Monthly Events: Paving the Way for Change

To further promote this shift, Mostly Harmless hosts a monthly event called Sazerac Sunday’s Zero, where various bars across the city showcase their own inventive non-alcoholic drinks. Star hopes that by collaborating in this way, they can inspire more venues to embrace alcohol-free options, helping to create a vibrant culture around non-alcohol cocktails.

Saicho: Elevating Dining Experiences without Alcohol

Across the dining scene, Saicho is carving its niche by providing exquisite non-alcoholic pairings. Co-founder Natalie Chiu found inspiration in her struggle with alcohol intolerance during a lavish dining experience. Dissatisfied with only being offered water while her companion enjoyed a curated wine selection, Chiu sought to craft beverages that could enhance the meal experience without compromising the elegance of dining.

The Science Behind Saicho's Success

Chiu’s experimentation with single-origin teas led to the creation of complex cold-brewed options that harmonize beautifully with food. "The cold-brewing process amplifies the tea’s inherent flavors, while carbonation adds a delightful texture," she explains. Saicho’s beverages not only stand up to culinary masterpieces from renowned establishments but also serve as sophisticated aperitifs.

A Movement Towards Inclusion and Quality

Chiu notes a noticeable shift in consumer preferences: "There’s an increasing demand for drinks that feel indulgent yet remain alcohol-free. The luxury non-alcoholic space is expanding to meet this need, providing sophisticated choices that are celebratory and thoughtfully crafted." With options like Saicho, diners can revel in indulgence without compromise, a change that signals a bright future for Hong Kong's nightlife.