Back To PenCities

Public Members Club

March 02, 2014
Stockton

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

BACK TO TOP