Hong Kong: January 2024: Day 3: Hong Kong

Hong Kong

January 2024: Day 3: Hong Kong

High-rise views.

On the ground.

Building floors.

Taiwanese Hot Pot was the literal English name.

Not kidding about the name.

The lunch set.

Added more protein.

And one more order of beef. Inside.

Inside.

View from the hotel.

Walking across the above-ground skybridge thing from one hotel to another.

Menu at the St. Regis Bar.

There's a story but forgot to ask.

Bar snacks. Nuts, olives, crackers. Mixing.

Mixing.

Butterfly pea tincture.

The Violet Hour Martini; odd at first but surprisingly good after just a few sips.

The Violet Hour Martini; Tanqueray No. 10 gin, lillet blanc, dry curacao, orange bitter, butterfly pea flower tincture.

I think this was their signature take on a bloody mary.

Rabo Hi-ball: Yaguara organic cachaca, Fernet Hunter, Mancino Rinomato Americano Bianco, peach aperitif, vergus, spices mix syrup, London Essence jasmine and peach soda.

Pretty good but not as good as the first drink.

Very showy.

Had no plans in Hong Kong except to hang around, eat, and enjoy the views. Managed to catch up with Petula in the afternoon. Taiwanese Hot Pot (at least that was the English name) was a solid place for hot pot, and wandering around Causeway Bay and Wan Chai after a 3+ year absence was fun.

The St. Regis Bar has their standard split classic cocktail menu/local cocktail menu. Stuck mostly to drinks off the "local" side of the menu, with the Chrysanthemum being quite good. The Rabo Hi-Ball was good but not quite up to the standard of the Chrysanthemum. I forget what Petula had but I don't recall any complaining. And due to the small number of guests in the bar, they made The Violet Hour Martini complimentary for everyone. It was a bit of getting used to due to the use of orange bitters and butterfly pea tincture, but after a couple of sips it too was quite enjoyable. The mural behind the bar apparently also has a story behind it but I completely forgot to ask about it.