In a bar scene as diverse and innovative as Hong Kong’s, it would be easy for veteran bars to just play the hits from over two decades of history. This is especially true for those that have a long history in the city’s hotels, like Caprice Bar – with the Michelin-starred restaurant sitting just a few steps across.
However, the team at the Four Seasons and at Caprice Bar, helmed by bar manager Anyss Saintilan, have been able to combine a storied history of world-class mixology with cutting-edge flavours for their now time-tested Elements menu. One of the strongest examples from that menu, which was launched in June last year, is the Water.
“I began asking myself what naturally exists in water,” Saintilan explains, “that could translate beautifully into a drink. The oyster immediately came to mind. From there, the concept evolved around capturing that marine freshness and salinity in an elegant way.”
