At MONDRIAN Hong Kong, we’re inspired. By people. People, like our new Head of Bars, the multi-award-winning local legend Joe Villanueva, who has set out to redefine the art of mixology with creatively breathtaking new cocktails inspired by some of Hong Kong’s most loved dishes and iconic local flavours.
Villanueva, a winner in various prestigious cocktail competitions and a 20-year veteran of Hong Kong’s ever-evolving bar scene, now brings his passion, experience and verve to Mondrian.
Villaneuva will be front and centre of Avoca, MONDRIAN Hong Kong’s flagship bar on the 38th floor, with its own dedicated lift from Hart Avenue, and featuring panoramic vistas of Hong Kong Island and Victoria Harbour.
Not only has he created a locally-inspired cocktail menu that is a work of art, but he will also be rolling up his sleeves and mixing the drinks to the sounds of top DJs and cultural programming. Expect a sophisticated vibe and a celebration of elevated bar culture, complemented by curated food and vibrant energy. A social meeting place celebrating elevated bar culture.
ZERO-WASTE COCKTAILS. SAVOURY FLAVOURS. BETTER SIPPING THROUGH CHEMISTRY
The full menus remain a closely-guarded secret until the hotel’s launch in December, but Villanueva drops some hints to tantalise cocktail connoisseurs. “We took local delicacies and turned them into cocktails. Savoury cocktails is a big trend now and I’m very keen on this. Mondrian prioritises localisation, and so I have taken that to the next level. For the LGM Mary, we macerated tequila blanco with black bean chilli oil from Lao Gan Ma, and mixed it with a clear bloody mary mix that is bursting with flavour. The Sesame and Peanut Butter Sour is based on a much loved street food favourite, which has become our take on the whiskey sour. If you look at the Clay Pot Negroni, it’s inspired by the classic Clay Pot Rice dish in Hong Kong.”
Villanueva says he takes a lot of inspiration from chefs and applies innovative culinary techniques to mixology. “I’m very much into the rotary evaporator, the new hot toy for bartenders where you can redistill and flavour the liquor.”
He says he is thrilled to join the Mondrian team and be part of the Kowloon renaissance that has seen much of the nightlife action cross the harbour from Central. “Kowloon is happening, there’s a great new sophistication and understanding of food and beverage culture.”
“We have a young team, and I am very focused on instilling in them the passion and knowledge for cocktails and bar culture because what we are doing is pushing the envelope. A lot will depend on being able to educate customers with the stories and science behind what we are doing.”
He says Avoca will also feature a ground-breaking way to allow guests to sample before committing to their next cocktail. “If you are going to spend serious money on a drink, you want to be sure you understand it and will enjoy it. We have come up with something that’s really novel. I can’t reveal the details yet but stay tuned!”
Avoca also presents a curated menu inspired by Hong Kong favourites with an Asian twist. Designed to perfectly complement the cocktail pairings, it ensures a harmonious and memorable dining experience. Think creations like Lobster & Crab Roll prepared in the Cantonese Typhoon Shelter-style; the signature Ciabatta Beef Pastrami Sandwich is a must-try, renowned for its tender beef pastrami with a crunchy ciabatta bread ; and Crispy Chicken Waffle inspired by Taiwanese Three Cup Chicken.
Villanueva says things are coming full circle for the cocktail bar at the hotel. “There was a time in the 1980s and 1990s in Asia when bars at the hotel were the hot stuff, they were the first to be listed as part of the world’s top 50 bars. Then they started to age and lose their edge and it was all about stand-alone bars. Today, the bar located in the hotel has become the essence, sharpening the energy and the vibe, and is coming back to the forefront, and we are going to be leading that charge.”
Avoca opens on December 8, 2023. Operating until 1am daily.
For reservations, book online or contact us at (852) 3550 0338
