{"id":76232,"date":"2026-08-13T14:37:00","date_gmt":"2026-08-13T06:37:00","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=76232"},"modified":"2026-08-13T14:37:00","modified_gmt":"2026-08-13T06:37:00","slug":"drink-in-focus-gyokuro-melon-punch-at-fello","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=76232","title":{"rendered":"Drink in Focus: Gyokuro Melon Punch at Fello"},"content":{"rendered":"


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After winning this year\u2019s Bartender\u2019s Bartender award at Asia\u2019s 50 Best Bars<\/span> on the back of the continued success of Mius, Shelley Tai<\/span> now turns her attention to her second concept, Fello. Located on Wyndham Street, the bar features many of Tai\u2019s signature touches that made Mius a destination \u2013 refined mid-century modern interiors, a casual atmosphere, and signature cocktails whose sweetness rarely comes from syrups.<\/div>\n
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Building on the success of her inaugural venue, Mius, Hong Kong bartender Shelley Tai has opened her second concept, Fello. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

A strong example from Fello\u2019s inaugural menu is the Gyokuro Melon Punch, which, according to Tai, was developed long before Fello\u2019s opening. The drink combines gyokuro tea, gin, fresh honeydew melon and yuzu juices as well as Pernod. \u201cGyokuro Melon Punch started from the idea of creating something refreshing but with a little more depth as you drink it,\u201d Tai says.<\/p>\n

Absinthe, gin and lemon are usually seen together in the Corpse Reviver No 2, but Tai explains that the inspiration is loose at best. \u201cThere is some inspiration, particularly in the structure of the drink, but we aren\u2019t trying to create a direct twist on the classic. We used that structure and rebuilt it around the flavours we wanted to express.\u201d<\/p>\n

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Fello\u2019s Gyokuro Melon Punch is light, refreshing and naturally sweet. Photos: Jocelyn Tam<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

The tea and the melon anchor this drink, lending it pleasant sweetness. Gyokuro \u2013 whose kanji translates to \u201cjade dew\u201d in Japanese and Chinese \u2013 is a green tea grown in the shade and brewed at lower temperatures. \u201cIt\u2019s delicate,\u201d Tai says, \u201cbut at the same time it has a beautiful umami and savoury quality. We liked that contrast with the melon. It gives the drink more depth and makes the finish much more interesting.\u201d<\/p>\n

\u201cWe actually don\u2019t have an exact spec for this drink, because fresh melon changes from batch to batch. Some can be sweeter or more aromatic than others, so we taste and adjust accordingly. The melon gives the drink its fruitiness and familiarity while yuzu brings brightness and acidity. Gyokuro sits underneath and adds depth and umami, and the anise is really there as an accent,\u201d Tai says.<\/p>\n

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Mid-century modern interiors create a casual atmosphere at Fello. Photo: Jocelyn Tam<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Indeed, only a few dashes of absinthe are used in the drink, as a flavourful surprise. \u201cThe little touch of anise gives the drink another dimension, and works surprisingly well with the freshness of the melon. Maybe that\u2019s also why you don\u2019t see it as often in modern cocktails, because it\u2019s quite easy for it to take over,\u201d Tai explains.<\/p>\n<\/div>\n


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After winning this year\u2019s Bartender\u2019s Bartender award at Asia\u2019s 50 Best Bars on the back of the continued success of Mius, Shelley Tai now turns…<\/p>\n","protected":false},"author":1,"featured_media":76233,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[26,28177,2051,28175,28176,5775],"class_list":["post-76232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-drink","tag-fello","tag-focus","tag-gyokuro","tag-melon","tag-punch","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/76232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=76232"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/76232\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/76233"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=76232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=76232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=76232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}