Take my word when I say your liver shall be put to the test in Hong Kong. As dazzling as its skyline and as layered as its culinary legacy, Hong Kong’s cocktail scene is nothing short of intoxicating. Whether it’s a slick speakeasy tucked in a back alley, a basement concept bar pushing creative boundaries, or a glittering rooftop bar inside a five-star hotel, the city bars shake and stir you with their dynamic approach to mixology. During my last visit, I realised it’s harder to stay sober than it is to stumble upon your next bar, often just a flight of stairs or an elevator ride away from the next best bar.
Fresh off its win as home to Asia’s Best Bar (Bar Leone clinched top spot), Hong Kong is set to raise the bar even higher by hosting The World’s 50 Best Bars 2025 for the first time this October. With its East-meets-West sensibility, fearless bartenders, and a growing emphasis on hyper-local ingredients, the city is now home to some of the most inventive mixology experiences on the global map.
Among its stars is The Aubrey, ranked 10 among Asia’s 50 Best Bars 2024, perched atop the Mandarin Oriental, and offering a Japanese izakaya experience where Japanese-inspired cocktail philosophy meets cosmopolitan creativity. At the helm is head mixologist Stefano Bussi, who brings Italian flair, Japanese precision, and a global palate to the shaker.
Robb Report India caught up with Bussi ahead of his bar takeover at Loya, Taj Mahal Palace, in Mumbai and Delhi as part of the Edition Qissa, where he unveils a special menu wherein kokum meets umeshu, and cinnamon coconut flirts with shiso in cocktails.
Describe your journey into the world of mixology and what eventually drew you to The Aubrey and its Japanese-inspired cocktail program?
My journey began in Italy, where hospitality is a way of life. I was fascinated by how a cocktail could spark emotion, tell a story, and connect people. Over time, I found myself drawn to bars that valued craftsmanship and narrative. The Aubrey’s Japanese-inspired program was a revelation. It wasn’t just about drinks—it was about philosophy. The precision, the reverence for ingredients, and the elegance of Japanese bartending all resonated with me. It felt like the perfect canvas to evolve my craft.
How does this Japanese-inspired mixology influence your approach, especially in terms of balance, aesthetics, and ingredients?
Japanese culture teaches that beauty lies in simplicity and intention. In cocktails, this means more than just balance in flavour. It includes temperature, aroma, texture, and presentation. Aesthetics aren’t decorative; they’re functional. Every garnish, vessel, and movement behind the bar is deliberate. Ingredients are seasonal, fresh, and often minimal. It’s taught me to slow down, respect the drink, and create with intention.
Japanese bartending is renowned for its precise techniques. What techniques have you embraced at The Aubrey?
At The Aubrey, we make every ice block by hand, crafting a visual and sensory illusion where the ice almost disappears into the liquid. Shaking, stirring, straining, glass chilling—it’s all done with meticulous care. Each step has a purpose, aimed at creating the best possible guest experience.
Presentation and glassware are an art form in Japan. How much do visual aesthetics and tactile experience influence your final serve?
A cocktail begins with the eyes and ends with the hands. Aspects like the weight of the glass, how it feels, and the temperature shape the drinker’s perception. In Japan, glassware is chosen not just for function, but also for emotion. We curate glassware that complements the drink’s personality. It’s a multi-sensory experience, and when done right, it creates a moment of awe.
Sustainability is reshaping bar programs across the world. How are you responding to this shift?
I think it’s the future and the present. Sustainability isn’t a trend; it’s a responsibility. Using local ingredients not only reduces our footprint but also connects us to the land and its stories. It challenges us to be inventive, ferment, infuse, and rethink waste. At The Aubrey, we’re constantly exploring how to make our cocktails more conscious without compromising on creativity.
What’s on your upcoming bar takeover menu at Loya Mumbai and New Delhi?
For Loya, we’ve curated a menu that bridges Japanese elegance with Indian vibrancy. One standout is the Yuzu Highball, a refreshing blend of Japanese yuzu and Indian spice, topped with house-carbonated soda. It’s a nod to India’s love of bold flavours and Japan’s minimalist restraint. Another is Shibumi, which combines sweet cinnamon coconut with oregano and herbaceous shiso. It’s layered, clean, and tells a cross-cultural story.
How did you adapt the Japanese-inspired cocktail philosophy to resonate with the Indian palate and Loya’s culinary style in terms of ingredients or flavours?
We focused on shared values such as depth, warmth, and storytelling. Indian cuisine is bold and expressive, while Japanese mixology is subtle and refined. We found harmony in ingredients like tamarind, jaggery, kokum, and spice blends, pairing them with Japanese elements like yuzu, shiso, and umeshu. The result is cocktails that feel familiar yet surprising—a respectful fusion that complements Loya’s regional Indian menu.
Any cocktail bars in India you’re keen to explore?
Definitely, I am excited to visit Sidecar, Lair, and Home in Delhi. Each has made international waves with their storytelling and technique. In Bengaluru, Copitas and ZLB23 are on my radar. And in Mumbai, I’m curious about Americano, and The Bombay Canteen, which are redefining modern Indian mixology.
Your top five bars in Hong Kong, and one cocktail to try at each?
Any of the highballs at The Aubrey. The Mapo Mary at the Gokan is phenomenal. The Dirty Martini at Bar Leone, Coconut Sazerac at The Diplomat, and Earl Grey Caviar Martini at Quinary.
What emerging trends in Hong Kong’s bar scene excite you the most, and what modern cocktail movement do you hope is here to stay?
Hong Kong is embracing hyper-locality—from foraged botanicals to Cantonese culinary influences. There’s also a rise in experiential bars that blend art, music, and mixology. What makes Hong Kong unique is its cultural layering: East meets West, and tradition meets innovation. It’s fast-paced, yet deeply rooted in heritage. The bartenders here are fearless and imaginative. One trend I particularly love, and hope stays forever, is the rise of low-ABV and spirit-free cocktails. They’ve made the cocktail space more inclusive, pushed us to be more inventive with flavour and texture, are thoughtful and here to stay.
