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From city sundowner spots to speakeasy's and Parisienne-inspired gems... Looking for a new watering hole to mix up your drinking circuit? With a new year

What's On heads into Dubai's hip new bar... Electric Pawn Shop bills itself as a ‘hedonist, exotic, dystopian counter-culture Asian Mediterranean bar

2020’s word of the year: Resiliency A reflection on the year that changed us all. The Thrive Global Community welcomes voices from many spheres on our open platform. We publish pieces as written by outside contributors with a wide range of opinions, which don’t necessarily reflect our own. Community stories are not commissioned by our editorial team and must meet our guidelines prior to being published. By Elena Murzello, Registered Nurse, MBA, Actress and author of a book called "The Love List". An Aquarian with passions for fashion, beauty, travel and food. We are almost at the end of...

This family-run Shau Kei Wan restaurant is a beloved neighbourhood favourite, specialising in Tanka cuisine, which is heavy on both preserved, salted and fresh seafood. As such, their claypot specialties are reliant on umami-packed toppings such as dried shrimp, dried cuttlefish and dried fish. You can't come here and not order one of their other iconic claypot dishes either: clams with pork liver and a mountain of spring onions.  What to order: The signature three treasure (featuring the above mentioned dried seafood) claypot rice with preserved sausages, the triple shrimp (shrimp roe, shri...