The hype has scarcely died down for savoury cocktails two years on from when Ajit Gurung and Jay Khan launched The Savory Project following their success at Coa. The focus on umami-driven, non-sweet cocktails, once a novelty in Hong Kong, continues to intrigue. The Thai Beef Salad remains an integral and flavourful part of the concept, rendering the notes of the Southeast Asian dish in drink form. Crafted with beef stock, peanut, coconut, chilli, kaffir lime and rum, the clarified milk punch technique yields a shockingly balanced, herbaceous result. Newer additions like the Mala Punch – featuring Sichuan peppercorn, mint, passion fruit and fermented beans – showcase the team’s continued commitment to culinary-inspired creations. The focus on savoury flavours means the establishment may not be everyone’s idea of a grab-and-go spot, but for those who “get” it – and for non-drinkers, thanks to the equally thoughtful Temperance menu – it’s a firm favourite.