There are certain names in Hong Kong that are synonymous with quality, and with ventures like Brickhouse, Blue Butcher and Fish & Meat under his belt, Malcolm Wood of restaurant group Maximal Concepts is well on his way to achieving such a mantle. The latest addition to his preeminent portfolio is Stockton, a bar and dining concept said to be inspired by the antiquated opulence of turn-of-the-century London social clubs. Nestled under the buzzy Fish & Meat dining room, the warm be-panelled nook effortlessly nails the ‘members-only’ club vibe – with its dim lighting, luxuriant leather sofas, antique oddities, and ‘secret’ cigar room – without actually being private.

The painstakingly detailed drinks menu revels in the story behind each vintage-inspired cocktail, be it rare whiskey, boutique gin or vintage champagne. Gladly, the more peculiar age-old concoctions have been updated to the modern palate and particular standouts include the cinnamon-rimmed Ribston Apple mixed with spiced rum, Amaretto, apple cider, and honey; and the fiery Bajan Housewife made with Falernum rum, star anise and sous-vide lime. Decadent bar snacks abound such as endive laden with cracked mud crab, soft-boiled duck egg soldiers with a uni dip, yellowtail crudo and country terrine, house-made crispy scotch eggs, and beetroot cured gravlax with caviar. Bottoms up!

G/F / 32 Wyndham St / Central / +852 2565 5268