How bar snacks became the star of Hong Kong's drinks scene

"Think of bar snacks and, more often than not, the images that spring to mind aren't hugely appetising - stale crisps, dusty peanuts, a substandard cold-cut platter if you're lucky. In recent years, however, bar snacks have taken a serious leap forward - particularly in Hong Kong, the host of 2025's award ceremony for the World's 50 Best Bars. Here, small bites, nibbles, and refreshments created to accompany drinks are rapidly proving as much of a draw at the city's coolest bars as the beverages themselves."

"Leading the charge is Bar Leone, the cosy Italian-style neighbourhood spot that has topped Asia's 50 Best Bars list two years running. Even on the hottest Hong Kong nights, queues of guests line the street waiting to savour not only Bar Leone's masterfully mixed 'cocktail populari' (classic cocktails), but also their mouth-watering food. The menu features items like focaccia piled high with ribbons of mortadella, whipped ricotta and pickled chillies, achieving cult status, and their transcendental smoked olives (sold in take-home jars labelled '(maybe) The World's Best Olives')."

"Food is a connector between people, and there's nothing better than sitting around a table with friends, sharing good food and drinks - it elevates and completes the bar experience."

Bar snacks in Hong Kong have transformed from stale crisps and peanuts into inventive small plates that rival cocktails for attention. Hong Kong will host the 2025 World's 50 Best Bars awards and its bars are emphasizing nibbles, bites and refreshments designed to accompany drinks. Bar Leone tops Asia's 50 Best Bars and draws queues for both its 'cocktail populari' and its food, including focaccia with mortadella, whipped ricotta, pickled chillies and smoked olives sold in take-home jars. Co-founder Lorenzo Antinori prioritizes comforting, easily shareable dishes with umami that complement cocktails and create communal dining experiences. Mixologist Shelley Tai recently opened Mius nearby with an elegant mid-century aesthetic.

Read at CN Traveller