Fernet Hunter News Today

Hong Kong’s iconic Pedder Building, which turns 100 this year, will be the location of Club Batard, a new private members’ club with three restaurants, a whisky bar and a huge interconnected wine cellar.

What’s pretty much guaranteed is that you won’t find yourself sitting beside some Howe Street loud-mouth in a suit.

HONG KONG — A soju-themed pop-up store dedicated to Korea’s signature distilled spirit has recently been opened by drinks giant HiteJinro in the bustling heart of Causeway Bay, Hong Kong.

Soju, the popular Korean distilled spirit, is riding the K-wave overseas – including Hong Kong, where bartenders are mixing the rice spirit into cocktails and the drink has its own pop-up store.

From Alice Pizza’s world-famous square pies to Michelin-starred sushi direct from Tokyo’s Kaneshi, Hong Kong’s F&B scene is heating up with a raft of fresh openings for autumn

Raphael Holzer highlights the light and fresh qualities of East Asia and developed Fernet Hunter to appeal to a broad range of palates.

At Truth & Dare, owners Dominik Möller and David Kranabitl marry tradition with modernity, bringing unfussy, experimental cocktails to the heart of Vienna.

In what feels like a bad case of déjà vu, Singapore’s watering holes are now shuttered once more, thanks to heightened restrictions from the recent uptick in community cases. And once again, our enterprising bars are hitting the road with bottled cocktails, craft beers, and spirits to keep tipplers well-hydrated. As we all stay in and stay safe, here’s our...

Shochu is arguably Japans best kept alcoholic secret. Unlike sake, this category of spirit is not brewed, but rather distilled mainly using rice, barley, sweet potato, and in some cases, even black sugar. In an effort to increase awareness of the category locally, the Japanese prefecture of Kagoshima has partnered with Mizunaras liquor distribution arm to arrange a shochu pairing menu at The Haris resident Japanese restaurant, Zoku.  Responsible for curating the drinks pairings is Shochu Meist...

Whey by chef Barry Quek will finally open its doors in Central’s Wellington Street on May 25, 2021, after months of anticipation. It signals the Singaporean chef’s triumphant return to the fine dining space since the untimely closure of his award-winning restaurant Beet in April 2020, and a positive sign for the revival of the local F&B industry as it joins recent openings including Vicky Cheng’s Wing, located in the same building. Whey will be a modern venue dedicated to and inspired by ...