MO Bar Shenzhen, perched on the 79th floor of the Mandarin Oriental, is among the venues leading the charge in expanding the Greater Bay Area’s bar scene just north of Hong Kong. The space features industrial, almost steampunk decor that enhances the ambience, where guests can enjoy drinks curated by head bartender Tiger Chang, a Taipei native who previously worked for Mandarin Oriental in his hometown. The hotel plays to the crowd with its current menu, Colours of China, which highlights the seasons and traditional solar terms in cocktail form. For spring, the Amethyst combines London dry gin with maraschino liqueur, honey, soda water and Fenghuang dancong tea. For autumn, the Ruby makes the most of bourbon whisky, fermented rose jam, strawberry milk and buckwheat for a full, earthy flavour.

‍