Samuel Kwok

Samuel Kwok's culinary philosophy is deeply rooted in the preservation of cocktail classics, embodying an "old-school perfectionist" approach. He believes that drinks should primarily "taste good and that’s all there is to it," emphasizing a fundamental appreciation for flavor and balance. While open to innovation and "mischievous twists," Kwok is resolute in not straying "too far" from the original "DNA of the drinks," ensuring that customers can always discern the inherent character—its texture, taste, and appearance—of the classic being reinterpreted. A significant aspect of his ethos is the incorporation of personal connection and cultural representation into his creations. He strives to reflect "your culture" and "where you’re living" by exploring "ingredients that are related to daily life," such as the dried squid in his The Biker's Catch, which serves as a quintessential Hong Kong ingredient. This commitment extends to the guest experience, where he excels at recognizing and remembering returning customers, fostering a deep sense of personal connection that enhances their visit. Kwok's approach, while valuing fundamental craft, also acknowledges the need to embrace trends (like the molecular approach he initially disliked) to stay relevant, demonstrating a pragmatic blend of tradition and thoughtful evolution. Samuel Kwok's technical style is characterized by a resolutely old-school and precise execution of classic cocktail techniques, though he values efficiency when necessary. His approach to flavor and plating involves crafting "mischievous twists" on classics that maintain the integrity and "DNA" of the original. He meticulously considers the texture, taste, and appearance, ensuring the drink remains recognizable while offering an adventurous element. Kwok frequently integrates local, everyday ingredients to infuse his cocktails with a sense of place and personal connection. His notable signature dishes (cocktails) include: * **The Biker’s Catch** (his twist on a Sidecar): featuring cognac, bancha, peated single-malt vodka, Cointreau, dried squid, orange and lemon, soy sauce, and smoked straw-grass. * **Soya Sour** (his take on a Pisco Sour): where he texturally reimagines the foam using tofu and ginger, combined with ginkgo syrup, pisco, passion fruit juice, and finished with a matcha powder rim. He also crafts his unique versions of the Paloma, Espresso Martini, Pimm’s Cup, Bloody Mary, Garibaldi, and Charlie Chaplin.

Mentored by Antonio Lai.