Jin Bo Law Hong Kong Cocktail Menu Review

The most exciting Hong Kong cocktail menu review of 2026 starts with an airport. There was a time when landing in Hong Kong was unlike anywhere else on earth. Planes descended so low over Kowloon City that passengers could glimpse laundry hanging from apartment windows before the wheels touched down at Kai Tak Airport. That visceral, only-in-Hong-Kong thrill — neon-lit streets rushing past at altitude, the harbour glittering below — is the unlikely muse behind Jin Bo Law Skybar‘s latest cocktail menu, A Timeless Hong Kong Tale.

Curated by newly appointed Beverage Manager Damon Fung, the ten-cocktail collection is installed at the Dorsett Kai Tak hotel’s rooftop bar — positioned, fittingly, to overlook the historic runway area. Fung, a graduate of the Hong Kong Cocktail School (2015), has spent a decade building his reputation across the city’s bar scene, including a stint as Group Beverage Manager at Red Room under the Lubuds Group. His accolades include a Top 4 finish in the Bacardi Legacy Hong Kong competition (2019) and a Top 16 place in Viu TV’s Master Mixologist in 2024.

“Each creation captures a fragment of memory — inviting you to journey through time, one sip at a time, to rediscover the timeless soul of Hong Kong.”

Baijiu: The Backbone of This Hong Kong Cocktail Menu

The menu’s structural core is baijiu — China’s intensely aromatic grain spirit — which Fung deploys not as a novelty flourish but as a genuine building block. It appears across seven of the ten drinks in distinct expressions: lychee, peach, cherry, and orange-yuzu. It’s a confident move that grounds the cocktails firmly in Chinese cultural identity without ever feeling heavy-handed.

The opening act is the Pineapple Bun with Butter (HK$138) — butter-washed rum, lychee baijiu, pineapple juice, coconut milk, red bean, and lime juice. It’s a remarkably faithful liquid translation of Hong Kong’s beloved bakery staple: rich and tropical, with just enough acidity to keep it from cloying. It’s also a perfect encapsulation of Fung’s approach — technically precise, culturally legible, and genuinely delicious.

The eponymous Kai Tak Airport (HK$138) is equally accomplished, riffing on the classic Paper Plane format via bourbon, orange-and-yuzu baijiu, licorice, amaro, lemon juice, and olive water, garnished with what Fung has dubbed the “Airplane Olive.” Bittersweet and quietly nostalgic, it earns its name without labouring the metaphor.

The Full Menu at a Glance

Cocktail	Key Ingredients	Price
Pineapple Bun with Butter	Butter-washed Rum, Lychee Baijiu, Pineapple Juice, Coconut Milk, Red Bean, Lime Juice	HK$138
Kai Tak Airport	Bourbon Whisky, Orange & Yuzu Baijiu, Licorice, Amaro, Lemon Juice, Olive Water, Olive	HK$138
Bei Fung Tong	Mezcal, Baijiu, Magnolia, Tomato, Fried Garlic, Pepper Salt, Chili, Lemon, Shrimp Oil	HK$138
Black Cow	N.I.P Gin, Peach Baijiu, Dark Beer, Vanilla Ice Cream	HK$138
Siu Mei	Tequila, Baijiu, Magnolia Roselle, Ginger, Lime, Scallion, Chicken Soup Cream Foam	HK$138
Hairy Crab	Scotch Whisky, Calendula, Cherry Baijiu, Ginger, Shiso Liqueur, Angostura & Grapefruit Bitters, Shaoxing Wine	HK$138
Fei Jau	Islay Whisky, Coffee, Condensed Milk, Banana	HK$138
HK Fizz	Two Moons Calamansi, Watercress Honey, Lemon Juice, Prickly Pear Soda	HK$138
Street’s Fashion	Whisky, Umami Bitters, Hinoki Bitters, Black Sugar Syrup, Sesame Oil, Mushroom	HK$138
HK Lady	Peddler’s Gin, Pear Juice, St Germain, Shiso Liqueur, Osmanthus, Crystal Sugar	HK$138

Into Savoury Territory

Where the menu takes its greatest risks — and largely succeeds — is in its savoury register. Bei Fung Tong is Fung’s typhoon-shelter riff on the Bloody Mary: mezcal, baijiu, magnolia, tomato, fried garlic, pepper salt, chili, lemon, and shrimp oil. Bold, coastal, and arguably the most purely “Hong Kong” drink on the menu, it’s the kind of cocktail that couldn’t exist anywhere else.

Equally ambitious is Siu Mei — tequila, baijiu, magnolia roselle, ginger, lime, scallion, and chicken soup cream foam — a cocktail that genuinely evokes scallion oil chicken without tipping into culinary gimmickry. And Street’s Fashion, a woody Old Fashioned variant built with whisky, umami bitters, hinoki bitters, black sugar syrup, sesame oil, and mushroom (a nod to Chinese mù’ěr), will satisfy drinkers who find conventional Old Fashioneds too predictable.

Comfort and Accessibility

Not every cocktail is a provocation. Black Cow — N.I.P gin, peach baijiu, dark beer, vanilla ice cream — is a grown-up Cha Chaan Teng float: creamy, indulgent, and instantly likeable. HK Lady, a White Lady reworked with Peddler’s gin, pear juice, St Germain, shiso liqueur, and osmanthus, is floral and precise — one for those who love a glass with elegance over edge.

Fei Jau — Islay whisky, coffee, condensed milk, banana — is a Hong Kong take on Irish coffee that calls to mind the beloved local drink “Yin Yeung” (tea and coffee blended with condensed milk). The Hairy Crab, a seasonal highlight involving scotch, calendula, cherry baijiu, ginger, shiso liqueur, angostura, grapefruit bitters, and Shaoxing wine, manages to taste like autumn in a glass. Completing the collection, the HK Fizz refreshes with Two Moons Calamansi, watercress honey, lemon juice, and prickly pear soda.

Verdict: One of the Best Hong Kong Cocktail Menu Reviews of 2026

At HK$138 per cocktail (plus 10% service), A Timeless Hong Kong Tale is not a casual drop-in proposition. But the ambition is fully justified. As Hong Kong cocktail menus go, few in recent memory have matched its intellectual rigour and emotional depth — cocktails that feel irrevocably specific to a place and time, executed with technical fluency. Set against panoramic harbour views overlooking the old runway, the setting reinforces everything in the glass: this is a bar programme that knows exactly where it comes from. One of the best new menus in Asia this year.