The unlikely inspiration came from Argo’s senior bartender, Wesley Lui, and his regular haunt, Big JJ Seafood Hotpot, the cult-favourite restaurant that recently reopened in Landmark Prince’s. Lui was drawn to the restaurant’s old-school Hong Kong spirit. “It was still the masked era,” he recalls of his first visit to the original location, also in Central. “I went out of curiosity, wanting to find out why the place was so famous. After trying it, I understood it’s a place full of local sentiment.”
Lui initially pitched the idea of turning the restaurant’s signature clam soup into a cocktail. But after further discussion, the team shifted to something even more universally resonant: the humble tomato and potato soup. “We wanted to draw on everyone’s emotional connection to this well-known broth,” he explains.
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