There was much anticipation following the news that Shelley Tai – formerly of Quinary and more recently Singapore’s Nutmeg & Clove – was returning to Hong Kong. Mius is her long-awaited and highly accomplished homecoming. The mid-century modern interior – all clean lines, light wood and metallic accents – creates a welcoming, unpretentious setting reflecting the current trend for more grounded, neighbourhood-style bars. The concise cocktail menu focuses on classics with subtle twists, executed with precision and balance. Tai’s personal favourite is the Kobe-style highball, made with frozen whiskey, chilled Japanese soda and no ice. Other stand-outs include the Gin & Apple (a refreshing combination of gin, pandan, coconut and green apple soda) and the Shiso Sour, which incorporates sour plum for a cocktail with a subtle Hong Kong accent.