For chinoiserie…

Dragon Bar

The fabulously decorated Dragon Bar looks like an exotic dive smack-dab in the middle of 1970s London Chinatown. Swirling dragons and Chinese lanterns rest underneath a theatrically pink sunset sky, and there’s a beautiful terrace with colonial architecture overlooking tropical palms in the Hullett House garden. Hand-painted murals of Hong Kong conjure up bygone images of the city’s roots as a late 19th-century colonial outpost.
Hullett House, 1881 Heritage, 2A Canton Rd., Tsim Sha Tsui, 3988-0101.

For live music…

Dada Bar + Lounge

An homage to the Dadaist cultural movement of the early 20th century, this bar is chock-full of contrasting patterns, fabrics and shapes. Luckily, the musical groups that perform almost daily at Dada aren’t as into dissonance as the artists of that era were. On Mondays there’s rock ‘n roll (6pm-8pm); Wednesdays a pianist plays old favorites (5pm-8pm); jazz sets the mood on Fridays (10:45pm-1am); Saturday is for soul (10pm-1am); and Sundays Grammy nominee Howard McCrary coaches up-and-coming singers (3pm-5pm, HK$250).
2/F, The Luxe Manor, 39 Kimberley Rd., Tsim Sha Tsui, 3763-8778.

For alfresco greenery…

The Backyard

You won’t believe you’re in Mong Kok. Lounge lazily on an oversized beanbag on a gorgeous terrace, sip champagne and munch on moreish spicy chorizo pizza, all while listening to bossa nova and the relaxing tinkling sound of running water. The Backyard is a 6,000-square-foot outdoor paradise with sweet scented mango trees, chill-out music and a waterfall.
L/4, Langham Place Hotel, 555 Shanghai St., Mong Kok, 3552-3250.

For wine…

Riedel Room

Named for the Austrian company that makes high-end crystal stemware, this chic, cozy enclave offers oenophiles a walk-in cellar as well as a wide selection (over 200 bottles!) of wine as well as vintage and other champagnes. It’s actually the first Riedel Room in the world—Riedel’s gourmet glasses and decanters are remarkably pretty instruments that are designed to dramatically alter your perception and enjoyment of your drink.
JW Marriott Hotel Hong Kong, 88 Queensway, Admiralty, 2841-3836.

For whiskey…

Angel’s Share

Hidden two floors above Hollywood Road lies this unique drinking loft, specifically designed for whiskey lovers. Raw finish concrete walls and exposed brick give the bar an underground feel, while the plush leather couches and soft furnishings are cozy and easy on the eyes, especially after a sip too many of a fine scotch. From Scotland, Ireland, America and Japan (and everywhere in between), there is enough aged golden liquid here to suit even the most discerning of single malt drinkers.
2/F, Amber Lodge, 23 Hollywood Rd., Central, 2805-8388.

Essentials

GETTING THERE

Cathay Pacific (www.cathaypacific.com/th), Air Asia (www.airasia.com) and Thai Airways (www.thaiairways.co.th) operate flights from Bangkok to Hong Kong daily.
HK$1 = B4

Hong Kong’s mixology talents

Who: Antonio Lao

Where: Quinary, 56-58 Hollywood Rd., Central, 2851-3223.
The cocktail expert Antonio Lai, who launched an innovative drinks menu at FINDS, a bar and restaurant in Tsim Sha Tsui, has just opened his new bar, Quinary, which has a roster of newly created molecular cocktails that, as the bar’s name suggests, engage all five senses. Lai manipulates the physical and chemical properties of his drinks using the scientific equipment and techniques of molecular gastronomy. The drinks menu contains 10 innovative cocktails, including a monthly special. The must-try is Lai’s signature Earl Grey Caviar Martini (HK$120, pictured), a vodka-based drink blended with elderflower syrup and apple juice, completed with little spheres of earl grey “caviar” floating inside and a beautiful foam atop the mixture.

Who: Masayuki Uchida

Where: Butler, 5/F, Mody House, 30 Mody Rd., Tsim Sha Tsui, 2724-3828.
Despite being literally tiny, seating 20 people at the most, and the prices a bit startling (there’s a cover charge of HK$30 and a minimum charge of HK$200 per person), Butler is worth the trip because of Uchida’s commitment to perfectly crafted, individually tailored drinks and impeccable service. Butler’s menu is extensive—you’ll find everything from tequila to beer to expensive Japanese whiskey—but don’t limit yourself to its itemized listings. Uchida encourages people to order off the menu. He says he knows 3,000 cocktail recipes by heart, and is willing to create and modify drinks to suit any customer’s taste. He recommends his Hong Kong Skyball, made with thyme-infused vodka, lemon or lime, soda or tonic and a dash of Grand Marnier.