(Hong Kong, 15 September 2025) Kinsman, the Hong Kong bar that put Cantonese spirits on the mixology map, unveils its third cocktail menu: A Tale of Chinatowns, this September.
(Hong Kong, 15 September 2025) Kinsman, the Hong Kong bar that put Cantonese spirits on the mixology map, unveils its third cocktail menu: A Tale of Chinatowns, this September.
Inspired by five iconic Chinatowns across Asia and beyond, the new menu also pays tribute to the adventurous souls who have, since the 16th century, travelled to faraway lands in search of riches and new lives, leaving indelible marks on the cities where they settled.
Just as the Chinese diaspora have proven adaptable, so too do the drinks showcase the versatility of homegrown liquor. “Why should Cantonese spirits be put in a box?” asks co-founder and creative lead Gavin Yeung. “We don’t limit vermouth to Italian cocktails and Cantonese spirits deserve the same versatility. They can travel, adapt, and find new cultural expressions just like the people who carried them across oceans.”
The menu continues the storytelling arc of Kinsman, which began with an introduction to Cantonese spirits when it launched in 2024, then progressed to vignettes of Hong Kong’s ethnic Chinese populations. ‘A Tale of Chinatowns,’ the third in a series, tells the stories of migration and community in liquid form, connecting Hong Kong with the historic Chinese diaspora scattered around the world.
Similar to previous iterations, the third menu features five chapters. Each represents a Chinatown – Singapore, Manila, Kolkata, Bangkok and Lima – with two specially created cocktails per chapter for a total of 10 new signature drinks. Illustrated by Hong Kong artist Stella Lam, the menu is filled with rich imagery emblematic of those Chinatowns and showcases how Kinsman bridges contemporary creativity with cultural heritage.
The journey opens in Singapore, a haven for Chinese settlers since the 19th century. It sparkles with colour and life, much like the Miss Joaquim, named after Singapore’s neon-purple national flower, the Vanda Miss Joaquim. A highlight on the new menu, the cocktail is a refreshing floral twist on the Paloma, combining osmanthus rice wine with elderflower, Mui Kwe Lu rose wine and rose tofu – the latter a nod to bandung, a popular Singaporean childhood drink.
Next stop is Binondo – the world’s oldest Chinatown, established in 1594 – in the Philippine capital of Manila. A dessert beloved by the local Teochew and Hokkien population provides the foundation for the cocktail Orh Nee 2.0. Here, it’s been reimagined with black glutinous rice wine, white rum, taro puree and coconut milk, topped with a swirl of purple sweet potato foam and desiccated coconut.
Nicknamed the City of Joy, Kolkata was India’s largest Chinese community for many years. The Raita Gin Fizz is a combination of two classics – the Gin Fizz and cucumber raita, a cooling yoghurt side dish enjoyed by all. Two Moons calamansi gin and bamboo-infused Chu Yeh Ching baijiu add citrus and vegetal notes to this rich, light and absolutely delicious beverage.
Not to be outshone is Yaowarat Road in Bangkok’s Chinatown, emblazoned with a riot of colourful neon shop signs, under which vendors sell street food, including Thai boat noodles. Kinsman captures its vibrant essence in Bloody Boat Maggi, a liquid ode to this all-time-great noodle dish featuring a locally infused onion port wine, Green Chartreuse, Thai boat noodle broth reduction and Maggi seasoning.
The tour of Chinatowns concludes in Barrio Chino in Lima, Peru. It used to take four months for Cantonese labourers to travel there by boat from Macau. Today, Chinese influences are embedded in Peru’s cuisine and culture, as seen in lomo saltado, a beef stir fry. This contender for national dish is referenced in the Palo Saltado, a smoky, aromatic cocktail made with rice baijiu, blended Scotch, light soy sauce, tomato and palo santo smoke. Fans of the Old Fashioned or Manhattan will love the Palo Saltado.
Gavin states: “Apart from the indelible mark that Cantonese migrants have left on modern-day Peru, the inclusion of Lima’s Chinatown is also a personal one for me – as a nod to my family history, with my own great grandfather being one of those who made the journey.”
Classics with a Cantonese twist also feature, including a YBS & Tonic, Bai-quiri, and Shaoxing Vesper, for those wanting to dip their palate into indigenous spirits while retaining familiar touchpoints.
Continuing Kinsman’s commitment to making drinking accessible and inclusive while introducing patrons to new ideas and flavours, several of the signature creations can be ordered in their 0% ABV alternatives. This includes the Miss Joaquim made with Seedlip Grove 42 and rosewater, and Heart of Gold with Lyre’s White Cane.
“We want to encourage all our guests to discover the beauty of Cantonese spirits and beverages. This new menu includes a range of easy-drinking cocktails with familiar reference points,” says Gavin. “So while there’s storytelling, the flavours are approachable – the Bloody Mary, the Old Fashioned, mango sticky rice – but infused with Cantonese soul. We’ve also included alcohol-free options, with drinks designed to be both exciting and comforting.”
The food menu has also been reimagined in the vein of Cantonese tapas to be more seasonal and shareable among groups both large and small. While crowd favourites like the shrimp toast and lap cheong platter remain, fresh additions include the likes of chilli crab spring rolls, eggplant chencun noodles, whipped mala feta dip and baijiu-spiked mango pomelo sago, with new flavours to be introduced as the months roll on.
The menu was developed under Gavin’s creative direction alongside bar manager Isaac Chau and the Kinsman team. With A Tale of Chinatowns, they continue the bar’s mission to educate, reinterpret, and popularise Cantonese drinking traditions in deliciously innovative formats.
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For more information, please contact COMPANION
Alex@companioncommunications.com
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Address
65 Peel Street, Central, Hong Kong
Opening Hours:
Monday - Thursday, 6pm - 1am
Friday & Saturday, 6pm - 2am
Open Monday to Saturday including public holidays
IG: @kinsman.hk
About Kinsman
Launched in 2024 by drinks and lifestyle editor Gavin Yeung and hospitality leaders Singular Concepts, Kinsman has quickly established itself as an innovator in Hong Kong’s world-class bar scene. It has won praise and awards since opening with its dedication to championing the drinkability and versatility of Cantonese spirits and in doing so, preserving an important part of Hong Kong’s history, culture and heritage.
The bar’s design is steeped in cultural references, from Wong Kar Wai’s classic film In the Mood For Love to old-school eateries like Tai Ping Koon. Rather than emulating the past, however, Kinsman honours it while planting its shakers very much in the present and future.
About Singular Concepts
Singular Concepts is founded in 2022 and led by co-founders David Sit, Arnaud Pothier and Tiana Ludhani, together with Christopher Chan and Gagan Gurung, who have created coveted venues on Hong Kong’s scene such as The Daily Tot, Entourage, Bianco & Rosso, Barcode, Tell Camellia, Yurakucho, Barkada, The Trilogy and Kinsman.
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