After pioneering the concept of multi-sensory mixology in Hong Kong, award-winning bartender Antonio Lai turns his attention to food-friendly cocktails with the opening of VEA Restaurant & Lounge
Before Antonio Lai opened in 2012 the Quinary, cocktail bars in Hong Kong, outside of large luxury hotels, were almost nonexistent.
Hong Kong, which in the past decade has transformed into Asia's most important business center and, as such, a new "city that never sleeps," could hardly do without cocktails. Antonio Lai guesses the path to success not only by opening one of Hong Kong's first cocktail bars, but also by bringing to the city a new and innovative drink concept: multi-sensory mixology.
Lai, who has worked in the industry for nineteen years, discovered his way through a trip to Italy and an encounter with Dario Comini's (patron of Nottingham Forest in Milan) book Bar Chef & Molecular Mixology . From that day, he developed the idea that a cocktail should not only be good, but also fragrant, consistent, sonorous, and above all, beautiful. His goal became to create a cocktail capable of engaging all five senses.
This book collects some of his most interesting recipes and is written in English and Chinese.
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