New York’s speakeasy benchmark, Employees Only, has launched in Hong Kong. Nick Walton talks with founding partner Igor Hadzismajlovic about cultural collusion, heady gimlets, and egg tart concoctions.
Tell us a little about Employees Only Hong Kong
We’re introducing our tried-and-true concept of a classy, unpretentious, and dare we say fun cocktail bar to the raucous epicentre of nightlife of this city, and hoping we are warmly received. Of course, Employees Only Hong Kong will adapt to the ebbs and flows of the city, and reflect influences of the region whether they be through the style of service or the herbs we’re using in the cocktails. But we’ll primarily be executing what we do best: excellent drinks and comforting food with personable service and a lively setting, where anything goes.
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Employees Only, as the name suggests, was originally created as a place for hospitality staff to grab a drink. How is the Hong Kong branch being positioned given the city’s penchant for high-end venues?
We were inspired by the idea of being a place where our peers could eat something nourishing and get a stiff drink post-shift, but we welcome everyone with open arms. The truth is, you can’t afford to turn anyone away in the hospitality industry.
In Hong Kong, we’ve been very fortunate to experience a warm reception within the F&B community, but we’re looking forward to hosting anyone willing to give us a try. Our unique selling point truly is that we’re going to provide you with a good time no matter what, whether it’s for a pre-dinner drink or preferably, a night-long journey of dinner, first-rate cocktails and letting loose.
What will the new bar bring to the city’s emerging cocktail scene?
High energy and a place to unwind. Warm, but fast, service. Unfussy, but flawlessly executed drinks.
How much like the original will the Hong Kong outpost be?
Same structural bones, similar interiors, and same core menus.
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What has your opening in Singapore taught you about the differences between the US and Asia markets?
Luckily, both markets aren’t afraid to spend on a superior eating and drinking experience. They go hard on the weekend in Asia, while in the US it’s more of a slow and steady marathon throughout the week when it comes to drinking. There are also cultural nuances that we’ve had to adapt to; for example, they’re not used to standing at the bar in Asia, so if all the bar seats are full, we’ve had to get used to guests turning away.
The global bar scene has been driven by small, dynamic, typically owner-operated bars; what do you think the reception will be of a brand that’s essentially been franchised?
Although there are multiple outlets of EO worldwide, we don’t consider the brand a franchise, since each outlet is still owner-operated and run by at least one of the original founders of Employees Only New York. In Hong Kong’s case, that would be me, and I’ve also brought along stellar New York-bred talent with me, including our general manager Rachel Tow.
Regardless, we do operate with a small team and very much like a family, so the experience we produce will remain similar. We just hope people will give us a fair shot and remain as open-minded as they have been throughout the brand expansion.
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What ingredients are you looking forward to experimenting with in Hong Kong?
Our bar team will be exploring the various wet markets and experimenting with local flavors and ingredients, and Owen, our bar manager, has said he’s looking forward to playing with a variety of vinegars and unrefined sugars (“red” in both categories), as well as monk fruit, sesame, and even egg tarts.
What’s one drink we can’t pass up at the new Employees Only?
Our EO Gimlet is super strong and super good. Always ask for a taste of the ‘daily daisy’ (tastes are free and plentiful), and of course our Manhattan.
When was the last time you tasted a drink and thought “whoa!”?
I was just in Shanghai and had a mango lassi inspired cocktail at our friend Shingo’s place Speak Low. It’s not something I’d usually order, but it was perfectly balanced, not too sweet, and totally delicious.
How important is nurturing the next generation of bartenders?
I’ve devoted my life and career to it so I’d say it’s pretty important to me. The talent out there is unbelievable right now so luckily, it’s not too much of a challenge.
Every bartender has a gold rule (or two) they never break; what’s yours?
Never give someone a free drink who asks for one.
What’re three things we’re guaranteed not to see at the new Employees Only?
Pretension, low energy, TV screens
Note: Employees Only Hong Kong has since closed.
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