Eight award-winning bartenders from Tokyo to Jakarta — plus two acclaimed chefs — converge on OZONE Hong Kong for Ten At The Top on 24 March 2026.
If you only make it to one bar event in Hong Kong this year, make it this one. OZONE Hong Kong — the world’s highest rooftop bar, perched 490 metres above sea level at The Ritz-Carlton — is set to host an evening that brings together the very best of Asia’s bar and culinary scenes under one spectacular sky-high roof.
On Tuesday, 24 March 2026, OZONE Hong Kong will host Ten At The Top, a one-night-only celebration of Asia’s finest food, drink, and culture. Timed to coincide with the highly anticipated Asia’s 50 Best Restaurants Awards 2026, the event brings together eight of the continent’s most decorated bartenders and two celebrated chefs for an evening that is equal parts spectacle and substance.
Curated by Hong Kong and Singapore-based marketing agency The Foundry Asia, Ten At The Top runs from 8PM until late, with cocktail rotations every hour from 8PM to midnight. Drinks are priced at HKD 208 each, and the culinary bites run from HKD 108 to HKD 168.
Eight Bartenders, Sixteen Cocktails — One Night at OZONE Hong Kong
The bartender lineup reads like a who’s who of Asia’s 50 Best Bars, drawing talent from Bangkok, Bengaluru, Jakarta, Macau, Tokyo, and Hong Kong itself.
Ayaka Okada of BEES BAR by NARISAWA (Tokyo) brings the “Jinen” spirit of Japan’s Satoyama forests to the bar, pouring a SATOYAMA Old Fashioned built on Johnnie Walker Black Label with kuromoji and yuzu, alongside a Shiso Smash with Tanqueray Gin, sansho pepper, and lemon.
Eartha Hui of the legendary Quinary (Hong Kong) — a perennial fixture on both the World’s 50 Best Bars and Asia’s 50 Best Bars lists — presents multisensory cocktails including her Glass (oolong tea, osmanthus, hawthorns, Black Label whisky) and an Oolong Tea Collins with Tanqueray Gin, mead wine, and fig leaf liquor.
From Bengaluru, Kripal Singh of ZLB23 (ranked No. 31 on Asia’s 50 Best Bars 2025) delivers his signature precision with two cocktails that fuse Indian ingredients with global spirits: the Southern Ember, a Don Julio tequila drink spiked with rasam powder and tamarind, and the Blossom, a Tanqueray gin creation with valley of roses, cucumber, and pomegranate.
Marco Dongi of Bar Sathorn at W Bangkok (No. 48 on Asia’s 50 Best Bars 2025) is known for weaving Thai ingredients into world-class pours. He brings his iconic Bangkok Brunch — a Pad Krapow-inspired tequila drink — alongside The Pina, made with Johnnie Walker Black Label, picked pineapple, and coconut hard seltzer.
Scottish-born Mark Lloyd, Director of Bars at Wing Lei Bar, Wynn Palace, Macau, is pouring from his globe-trotting “UNITY” menu — a liquid passport that spans Seoul to Milan. Look for his Peanut Pistol (bourbon, coffee liqueur, peanut butter, orange bitters) and the Day Drinking, a breezy Don Julio tequila and green melon concoction.
Paulo Naranjo of The St. Regis Bar Jakarta (No. 22 on Asia’s 50 Best Bars 2025) transforms jazz legends into cocktail form, serving the Drunken Doctor (Don Julio, apple dill cordial, sparkling wine) and his tropical 403 Negroni (Tanqueray, Campari, pineapple, amaro).
Yasuhiro Kawakubo of Punch Room at The Tokyo EDITION, Ginza (No. 36 on Asia’s 50 Best Bars 2025) brings his theatrical, Japanese-inflected punch craft to Hong Kong. His Kare~ Margarita is built on Don Julio Reposado, chai tea, and habanero, while the bold WINDJAMMER PUNCH features Johnnie Walker Black Label and pineapple tea.
Rounding out the lineup is the host bar’s own Bryan Benitez, Bar Manager at OZONE Hong Kong and winner of the 2024 Marriott x DIAGEO Greater China Mixologist Competition. His current Neo Nexus menu leans into a vibrant cyberpunk aesthetic: expect the Mangocita (Don Julio Blanco, mango cordial, ginger beer, tajin) and the Negroni Baby, a Thai tea-infused Tanqueray riff washed in Biscoff.
The Food: Michelin Stars Meet Modern Chinese Mastery
Two chefs anchor the culinary side of the evening, each presenting two signature bites that more than hold their own against the drinks programme.
Chef May Chow of Little Bao — named Asia’s Best Female Chef in 2017 — brings her signature blend of nostalgia and invention. Her Lo Shui Beef Tongue Skewer (HKD 168) arrives with sesame sauce and cilantro chimichurri, while the Cold Egg Custard (HKD 118) features konbu-cured Hokkaido scallop, sweet peas, and scallion-ginger vinaigrette.
Chef Tam Kwok Fung of Chef Tam’s Seasons at Wynn Palace, Macau — ranked No. 9 on Asia’s 50 Best Restaurants 2025, holder of two MICHELIN Stars, and recipient of the Lee Kum Kee Highest Climber Award — presents two dishes rooted in his 24 solar terms philosophy of Cantonese seasonality. His Crispy Coconut Lobster Roll (HKD 158) features fresh local green lobster and coconut milk, while the Pork Ear Jelly with Ginger Oil (HKD 108) is a quietly elegant study in texture and nourishment.
The Venue: OZONE Hong Kong at 490 Metres Above the City
OZONE Hong Kong needs little introduction to anyone serious about bar culture. Recognised on the 50 Best Discovery list and set within The Ritz-Carlton’s striking blue-hued interiors, the bar commands panoramic views of Hong Kong’s skyline and Victoria Harbour from Level 118, International Commerce Centre, West Kowloon. Furthermore, there are few more dramatic backdrops for a cocktail anywhere in the world.
Ten At The Top is an open public event — no invite required. Reservations are available via OZONE Hong Kong’s website.
Event Details
Event: Ten At The Top
Date: Tuesday, 24 March 2026
Time: 8PM – Late (cocktail rotations 8PM–midnight)
Venue: OZONE Hong Kong, The Ritz-Carlton, Level 118, International Commerce Centre, 1 Austin Road, West Kowloon
Reservations: ozonebarhongkong.com
Instagram: @ozonehongkong | @thefoundryasia
