Your next cocktail just might be at the airport with the opening of Victoria Chow’s elegant Intervals cocktail lounge at HKIA.
As far as airports go, Hong Kong International is fine if you’re obsessed with luxury retail but doesn’t offer much in the way of contemporary food and beverage options. Sure, you might choose to fight it out in the few lounges that have reopened post-Covid, or you could take a seat at one of the fast food joints in the food court.
Or, you could do yourself a favour and make for the Skybridge, home to one of the city’s most elegant new cocktail bars. The creation of cocktail bar guru Victoria Chow, the founder of The Woods, once one of the city’s top watering holes, and the Plaza Premium Group (yes, the guys with all the airport lounges), Intervals is as sexy a spot as you’ll find at any airport in the region.
With staggering views across the apron through triple-height glass windows, Intervals, is a destination in its own right, one offering an elevated drinks and food programme that’s tailored to however long you have until your flight.
The concept and the name ‘Intervals’ is inspired by the idea that the time of day becomes fluid while travelling, and that instead, key actions are measured in intervals of time – whether it’s how long it takes to clear security, the transit time, the time it takes to get to the gate, or the time between boarding time and final call.
At the core of Intervals’ drinks programmeis a series of miniature sips, known appropriately as a ‘flight of cocktails’, that have been tailored to how much time you have to spare before your flight. The shortest ‘flight of cocktails’ is the 15-minute experience, which offers two beverages: To Dream, made with Tequila, chamomile-vanilla tea, bianco vermouth, and sparkling wine; and To Wake, a blend of nitro-brewed coffee, Cognac, and topped with a tofu-hazelnut cream.
For those with 30 minutes to spare, a longer experience includes a four-cocktail ‘flight,’ while those with 45 minutes may want to experience a flight of six, which include To Begin, a frozen cocktail made with Nigori sake, honeydew, and galangal; and To Maturity, featuring a Calvados, sweet wine, and topped with wheat beer.
Intervals will also offer a non-alcoholic ‘flight’ that riffs on the seasons. To Spring is a refreshing combination of garden-y Seedlip, lacto-fermented cucumbers and non-alcoholic vermouth; while To Summer is a warm-weather refreshment of a non-alcoholic aperitif, coconut and compressed watermelon.
You can pair your flight with snacks modelled on the popular tapas bites of Spain – “pinchos” – and which include Hong Kong Prawn Toast with Sakura Shrimp; Fig and Goat cheese on Rye with Honeycomb Crumbs; and Mini Taco with Glazed Turkey Meatballs, amongst others. If you’rte strapped for time there is even a series of canned cocktails and boxed pinchos for takeaway.
Designed by Australian architect Mitchel Squires of AVT Studios, Intervals has spaces for solo travellers, for groups, and for couples, who might like to book ahead for one of the coveted booths. You can also book a table and cocktail flight combined with gate transfers.
Suddenly being at the airport three hours before your flight makes sense.
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