Menu to Taste

The Savory Project

Cocktail Bar · Hong Kong · Central · Chef Jay Khan

Ranked No. 32 on Asia's 50 Best Bars list, The Savory Project in Hong Kong was co-founded by Jay Khan and Ajit Gurung. The cocktail bar focuses on savory, umami-driven drinks made with culinary ingredients, headlined by the Thai Beef Salad cocktail. A hexagonal bar anchors the natural wood and stone interior.

Soho, Hong Kong, China, Hong Kong

  • #32 Asia's 50 Best Bars
  • #86 World's 50 Best Bars 2025
  • #60 Asia's 50 Best Bars 2026

Menu

Cocktails

  • Miso Caramel Old Fashioned (140) — Bourbon, white miso, caramel, bitters. Sweet-savory stirred cocktail.
  • Mushroom Martini (140) — Vodka, porcini, truffle, dry vermouth. Earthy umami martini.
  • Teriyaki Freeball (N/A version) (120)
  • Mushroom Tea (140) — Non-alcoholic. Shiitake, barley, roasted grains. Earthy and warming.
  • Dashi Highball (140) — Japanese whisky, dashi, yuzu, soda. Light and umami-rich.
  • XO Negroni (140) — Gin, XO sauce vermouth, Campari. Cantonese-Italian crossover.
  • Tomato Consommé (140) — Non-alcoholic. Clarified tomato, herbs, umami broth. Temperance section.
  • Garden Tonic (140) — Non-alcoholic. Cucumber, celery, herbs, tonic. Fresh and green.
  • Teriyaki Freeball (128)
  • Mala Punch (140) — Sichuan pepper, chili, numbing spice, spirit-forward. Shared format.

Dishes

  • Signature Cocktails (130)
  • Classic Cocktails (110)
  • Non-Alcoholic Drinks (80)

The Experience

Built around the chef's counter. The meal is structured around an avant-garde approach.

Phone: +852 2318 1588

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