Hong Kong gin palace Dr. Fern’s has reinvented itself as The Doctor’s Residence, with a new location at central boutique hotel The Pottinger.
The Return of The Fern—Now at The Pottinger
If you’re a gin lover, chances are you would have discovered Dr Fern’s Gin Parlour during its tenure on the lower level of Landmark in Central. After a short break, the speakeasy concept is now back as The Doctor’s Residence by Dr. Fern, with a new location at The Pottinger.
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Here, the mixology team, led by bar manager Babit Burathoki, has created a spectacular lineup of gin-centric concoctions that leans into the bar’s 400-label-strong gin selection, including rare drops like rare spirits like Germany’s Ortiz IV Gin, Western Australia’s West Wind Cutlass, and Ireland’s heady Ornabrak gin.
A Gin-Soaked Revival with Edge
At the elegant new Art Deco-styled venue, which has been designed to be the good doctor’s private boudoir, ‘patients’ can take a perch at the brass-lined bar or on the spacious outdoor terrace and sample their way through a menu of complex cocktails, eccentric G&Ts, and umami-laced bar bites.
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The new venue’s cocktails – which employ ingredients like bacon, pickled watermelon rind and floral compounds – are especially intriguing and are laced with fresh local herbs and botanicals that are paired with specific gins (don’t worry, there are other spirits available too) and served with ‘patient files’ that describe each drink’s flavour profile.
Featuring unexpected ingredients such as squid, bacon, jellyfish, mushrooms, pickled watermelon rind, and floral compounds, the new list is part mixology, part witchcraft, with highlights including the Brinewashed, a combination of Tamras Gin, coriander extract, house chilli brine, mint, lemongrass and clarified watermelon juice; the earthy Shroom Service, with Native Australian gin and Fernet Hunter combined with calamansi juice, almond liqueur, coconut oil, and finished with a foam of locally sourced aged Chinese mushrooms; and the Sultan Serum, Oriental Gunpowder Gin paired with Plantation Pineapple Rum, Averna, Iron Buddha Tea, Cocchi Storico Vermouth, raw cacao, and cocoa butter.
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Possibly the most curious libation we tried from the new menu is the Jellyfish Martini (above), an aquatic aperitif made with squid-infused gin, thyme sous vide, Mancino Secco Vermouth, sake, jellyfish limbs, and cucumber bitters, garnished with delicate mini blue jellyfish drops.
G&Ts, Garnishes & Bites Worth Booking For
If you’re more of a Gin & Tonic man, you’ll love the bar’s curious pairings, which include drops from that coveted list and garnishes that range from micro herbs and galaxy raspberries to edible flower ice and pineapple jellies, with the finished elixir served in custom-etched glassware.
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You’ll also be able to pair your drinks with delectable bites by chef Alex Younger that include Asian-spiced whipped edamame with housemade fermented chilli oil and crispy lotus chips; queso fresco and burnt corn croquettes (above) with ancho chilli mole; and the Codependent Fish Burger, a curry-spiced fish fillet with shredded slaw, pickles and salmon roe on brioche.
Finally, a prescription we can all enjoy.
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