The Savory Project
Cocktail Bar · Hong Kong · Central · Chef Jay Khan
The Savory Project is a culinary cocktail bar in Hong Kong's Soho district, founded by the team behind COA. Distinct from COA's agave focus, it celebrates unconventional savory, earthy, and umami flavors while dialing back sweetness. The menu is divided into Hedonism (alcoholic) and Temperance (non-alcoholic) sections.
Soho, Hong Kong, China, Hong Kong
- #32 Asia's 50 Best Bars
- #86 World's 50 Best Bars 2025
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.
- Mala Punch (140) — Sichuan pepper, chili, numbing spice, spirit-forward. Shared format.
- Thai Beef Salad (128) — Clarified peanut rum, beef essence, coconut water, bird's eye chili, makrut lime.
Dishes
- Signature Cocktails (130)
- Classic Cocktails (110)
- Non-Alcoholic Drinks (80)
- OpenRice Reviews (5)
- Reviews (5)
Phone: +852 2318 1588
Related restaurants
- Award-winning restaurants in Hong Kong
- More from chef Jay Khan
- Bar Us — Bangkok
- Pacific Cocktail Haven — San Francisco
- Coa — Hong Kong
- The SG Club — Tokyo
- Carrots Bar — Jakarta