The Fragrant Harbour’s newest cocktail destination, The Last Resort, promises all the down-to-earth vibe of the contemporary dive bar, without the inherent douchebaggery.
Dive bars. Like durian, tax bills, and getting kicked in the shins by your boss’ kid, they’re certainly not for everyone. The concept – eclectic if not shabby venues famed for their inexpensive drinks and lackluster decor – traces its origins to the late 1800s but endeared and lingered its way through the rough-and-tumble 60s, 70s, and 80s to become as American as apple pie.
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Hipsters “discovered” the dive bar in the early noughties and breathed craft beer-laced breath back into the scene, and suddenly you could drink in the living rendition of a Bruce Springsteen song from Baltimore to Hammersmith, even if you’ve never clocked in at a mill in your entire life.
Promising a no-frills dive bar ambiance that’s heavy on the fun and light on the destitution, The Last Resort, opening in late Autumn, is the latest creation of Hong Kong’s Black Sheep Restaurants. A nod to pit stop bars littering empty highways and port saloons filled with fascinating if not fatalistic patrons (bars the group’s founder Christopher Mark admits frequenting during a misspent youth), The Last Resort is all about good vibes, good times, and good people.
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Serving well-made cocktails and a menu by Canadian executive chef Jowett Yu, the new Soho venue will feature dive decor but elevated eating and drinking, including fried New Territories chicken and craft spirits married with fresh cold-pressed juices.
If you’d ever wanted to be an extra in Cheers, here’s your chance.
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