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One of the coolest spots in SoHo, this dainty drinking den is the latest endeavor from the team behind <a href="https://destinasian.com/hong-kong-nightlife-coa">Coa</a>, Hong Kong’s acclaimed mezcal-centric bar. There’s an almost cave-like coziness to the earthy interiors, which feature rough stone walls, creamy woods, copper panels and a hexagon-shaped bar that invites conversation. Upstairs, you’ll find a mixology lab, where owner Jay Khan and his team have come up with a truly original take on savory cocktails. A far cry from Bloody Marys and dirty martinis, each blend is bright, zingy, modern, and remarkably refreshing. The Thai Beef Salad combines rum with peanut, kaffir, chili, and coconut for a hit of Southeast Asian flavor. Gari Gari, meanwhile, blends pickled Japanese ginger with Scotch, passionfruit, ponzu, and soda. Non-drinkers can try the summery Garden to Glass, mixing tomato and peppers with Seedlip, tonic, and cucumber. The Savory Project’s no-reservations policy means you should get there early (it opens at 6 p.m.) or prepare to wait for a seat. —Lee Cobaj
<a href="https://thesavoryproject.com/?DestinAsian" target="_blank" rel="noopener">thesavoryproject.com</a> 
+852 2318 1588 
<a href="https://goo.gl/maps/mMpYAwx9h6Xb9VwG7" target="_blank" rel="noopener">4 Staunton St., SoHo, Central, Hong Kong</a>

Mixologist Ajit Gurung at the entrance to The Savory Project.

The Savory Project: Lab Grown