The Savory Project, Hong Kong
Inside the Experience
Stepping into The Savory Project feels like entering an edible dreamscape—one where cocktails behave like dishes, flavours unfold like recipes, and nothing lands on the palate the way you expect it to. Soho’s street noise dissolves the moment the door swings shut, replaced by the warm hum of a room designed around a hexagonal bar that pulls you immediately into its orbit.
From the first welcome sip, there’s a quiet moment of disbelief: Can a cocktail really taste like this?
It’s not a gimmick—nothing here is played for shock. Instead, the flavours appear in layers: a hint of beef fat whispering through a martini, a flash of Sichuan pepper blooming over citrus, the unmistakable tang of white soy dancing around brine. The bartenders talk about ingredients the way chefs speak about mise en place. The energy is low-lit but alive; you watch hands work—clarifying, shaking, torching—and you feel strangely part of the process, even if you’re just perched at the edge with a bowl of those now-famous potato chips.
There’s no separation between guest and maker here. The bar shape alone encourages conversation, questions, curiosity. You sit, you taste, and you realise how quickly the evening melts into shared reactions, swapped glasses, raised eyebrows. This is a bar built for discovery—and you feel that the moment the drink hits the rim.
What People Say Most Often
“The flavours are insane—you can actually taste the dish each drink is inspired by.”
“One of the most innovative menus in Hong Kong.”
“The mocktails are just as thoughtful as the cocktails.”
“Service is warm, attentive, and genuinely excited to explain the drinks.”
“Small room, a bit cramped at peak hours, but absolutely worth it.”
“A must-visit for people who love umami and savoury profiles.”
Editorial Snapshot
Overview
The Savory Project is the bold, rule-breaking sibling to Coa—Jay Khan and Ajit Gurung’s culinary-driven cocktail concept that champions umami, earthiness, and savoury depths over sweetness. Opened in 2023, it rapidly became one of Hong Kong’s most talked-about bars, leaning into ingredients once reserved for kitchens: beef jerky, fungi, fermented beans, white soy, corn husk, and brines. The result is a genre-shaping bar that pushes the boundaries of what cocktails can be.
The Experience
The first thing you notice is the hexagonal bar—a deliberate architectural choice that turns bartenders into hosts and guests into participants. Every inch of the space feels designed for intimacy: warm stone, wood, and mixed raw textures that mirror the ingredients in the drinks.
You may find yourself standing shoulder to shoulder with curious drinkers from all over the world, passing glasses around the perimeter to let strangers try a sip of Mala Punch or Biryani. The soundscape is a mix of shaking tins and soft laughter, occasionally punctuated by someone exclaiming, “Wait—how is this a cocktail?”
It’s not a quiet room, but it’s a room where people stay—sometimes longer than planned. And when the staff notices you’re obsessed with the chips? They’ll pack you a bag to go.
Signatures & Standouts
Mala Punch
Sichuan peppercorn, mint, passionfruit, fermented bean, gin. A modern HK icon—vibrant, numbing, aromatic.
Biryani
A drink that tastes like a memory. Savoury warmth, layered spice, surprisingly clean.
Thai Beef Salad
A favourite among reviewers. Sharp, bright, herbaceous—and shockingly balanced.
Gari Gari
A Japanese pantry in liquid form: tangy, savoury, refreshing.
Michelada (Updated)
Adjusted to be more approachable, but still deeply umami-forward.
Vesper Martini
Lauded as one of the “top 3 martinis in Hong Kong,” clean with a savoury undercurrent.
Temperance Menu
Mocktails here are not an afterthought—they are crafted with the same technique, clarity, and intention as the alcoholic drinks. Guests repeatedly call them some of the best NA options in the city.
Why People Love It
It’s unlike any bar in Hong Kong—every drink is an exploration.
The savoury concept is not just a theme; it’s executed with precision and culinary logic.
Service is consistently warm, generous, and genuinely invested in the guest’s journey.
Even those skeptical of savoury drinks walk away converted.
The mocktails make it a welcoming space for mixed groups.
Great place to start the night—almost like drinking your appetiser.
Good to Know
Venue size: Small, intimate, fills up fast.
Best seating: The bar—where the experience feels most immersive.
Noise: Moderate to loud depending on the night.
Wait time: Can be 30–60 minutes; virtual queue system helps.
Reservations: Recommended, especially weekends.
Crowd: Groups of 3–4 fare best due to the tight layout.
Where to Find It
4 Staunton Street, Soho, Central, Hong Kong
In the heart of Hong Kong’s most energetic dining district—steps from Peel Street and a short walk from the Mid-Levels escalator.
