{"id":15822,"date":"2021-03-18T04:40:19","date_gmt":"2021-03-18T04:40:19","guid":{"rendered":"https:\/\/alphamen.asia\/?p=15822"},"modified":"2021-03-18T04:40:20","modified_gmt":"2021-03-18T04:40:20","slug":"cocktail-trolley-hue","status":"publish","type":"post","link":"https:\/\/alphamen.asia\/cocktail-trolley-hue\/","title":{"rendered":"Cocktails on Wheels"},"content":{"rendered":"\n

Hong Kong’s favourite modern Australian restaurant, Hue, has launched a cocktail trolley that brings the classics straight to your table. <\/strong><\/p>\n\n\n\n

You might know this (but you can now say you do), but cocktail trolleys are not only making a big come back, but have been around a very long time. Sure, the original concept was a little more straight-laced, as trolleys were pushed through offices and sitting rooms laden with steaming pots of tea and wedges of lemon slice. <\/p>\n\n\n\n

It took Prohibition, that culture-altering experiment in terror-inducing teetotalleranism<\/em>, for the humble tea trolley to take on a new, badass mantle. Through the 50s and 60s, an era that not only gave birth to but bolstered the three-martini lunch, the arrival of the trolley marked the beginning of happy hour – somewhere around 5 pm.<\/p>\n\n\n\n

READ: All Aboard the Tequila Train<\/a><\/p>\n\n\n\n

Fast forward to today and, in keeping with the revival of classic cocktail culture and the arrival of high-quality craft spirits and mixers, the cocktail trolley is back, allowing would-be imbibers the chance to custom direct their very own Manhattan or Martini.<\/p>\n\n\n\n

\"Hong<\/figure>\n\n\n\n

It’s a fitting new addition to Hue<\/a>, the modern Australian restaurant perched harbourside in Tsim Sha Tsui. With panoramic views of Victoria Harbour, it’s the ideal setting in which to while away an evening over a few well-made drinks. The new whisky and cocktail trolley, helmed (if you’re lucky) by bar manager Steffen Willauschus<\/a>, will serve up an enviable selection of Old and New World whiskies, as well as the Rat Pack of the classic cocktail world: Martinis<\/a>, Manhattans, and Old Fashioneds. Each libation will be crafted, to your exacting specifications, before your very eyes using boutique spirits worthy of such a canvas.<\/p>\n\n\n\n

READ: Jimmy Carroll on Marlin Attacks & Rowing the Atlantic<\/a><\/p>\n\n\n\n

If you prefer innovation over tradition, Hue has also created a seasonal series of new contemporary cocktails ranging from the Black and White Old Fashioned<\/em>, a marriage of black sesame and roasted coffee-infused Michter\u2019s Bourbon, black toasted beetroot, and chocolate bitters; to the Dandelion<\/em>, a sundowner of Tequila Ocho, mezcal, and spiced clear pineapple juice, topped with soda and a pinch of nutmeg.<\/p>\n\n\n\n

\"Hong<\/figure>\n\n\n\n

For something a little lighter, there’s the visually-stunning Coral Peach Ros\u00e9<\/em>, <\/strong>a fruity blend of gin, strawberry, and ros\u00e9 vermouth reduction, compressed Korean golden peach, lemon, and thyme; and the low ABV<\/a> Marigold Flower<\/em>, with burnt vanilla-infused sake, clear melon, and citric acid, garnished with spring flowers.<\/p>\n\n\n\n

READ: The Largest Pool Residences Open in the Maldives<\/a><\/p>\n\n\n\n

You’re also in luck because the arrival of the new cocktail trolley coincides with the launch of a new a la carte menu by Executive Chef Anthony Hammel that showcases modern techniques and Australian ingredients.<\/p>\n\n\n\n

\"Hong<\/figure>\n\n\n\n

Highlights include a modern rendition on the classic shrimp cocktail, with confit Carabinero prawn dressed with harissa Marie Rose sauce and served on romaine lettuce; steamed Oolong tea-smoked pigeon wrapped and seared with braised pork fat and served with black garlic puree and smoked beetroot oil; and foie gras ravioli with poached abalone, sliced kombu, and pan-seared chicken heart, and topped with a game bird consomm\u00e9.<\/p>\n\n\n\n

READ: Upper House Welcomes Andr\u00e9 Fu Suite<\/a><\/p>\n\n\n\n

Also look out for roasted halibut paired with confit spanner crab, lemon curd, and sake Beurre Blanc and topped with a trio of caviars; and pan-roasted Te Mana lamb rack and confit lamb belly served with grilled red pepper, dukkha spice, pomegranate molasses puree, and miso.<\/p>\n\n\n\n

\"Hong<\/figure>\n\n\n\n

You can enjoy these new dishes with the set dinner menu (two courses HK$580++ pp and three-courses HK$680++ pp) or the chef\u2019s tasting menu (five-courses HK$800++ pp).<\/p>\n\n\n\n

Just be sure to leave time for a second round with the trolley.<\/p>\n\n\n\n

For more <\/em>Wining & Dining<\/strong> inspiration click <\/em>here<\/em><\/a>.<\/em><\/p>\n\n\n\n

LIKE WHAT YOU SEE?<\/strong> FOLLOW ALPHA MEN ASIA ON <\/strong>FACEBOOK<\/a>, OR <\/strong>INSTAGRAM<\/a> AND SUBSCRIBE TO OUR HONG KONG-CENTRIC NEWSLETTER <\/strong>HERE<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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