Coa

Hong Kong

An agave revolution in the heart of Asia

When Coa debuted in 2017 on Central's sloped Shin Hing Street, introducing an agave-focused concept to a city unversed in Mexican spirits felt like an audacious gamble. Eight years later, it's regarded as one of the region's greatest success stories, having not only introduced Hong Kong and Asia to the intricacies of agave, but making the region fall in love with its spirits, acheiving the unmatched feat of being named The Best Bar in Asia not once, not twice, but three times from 2021-2023 along the way.

Named after the machete-like tool used to harvest agave, Coa is driven by an educational philosophy. Its backbar boasts an impressive collection of more than 200 bottles, spanning rare mezcals, tequilas, sotols and raicillas from producers Khan has personally met and visited at their agaverias. For newcomers, the welcoming team acts as a liquid guide, translating the complex terroir of Mexico into approachable, digestible knowledge.

While each of the agave distillates can be tasted neat, Coa masterfully deploys the spirits across its innovative cocktail programme that manages to honour the heritage of each bottle. The La Paloma de Oaxaca, for example, is a mostly classic treatment of tequila and grapefruit, but comes with the added touch of young mezcal and a worm salt rim. Meanwhile, serves like the Smacked Cucumber use tequila and mezcal as a vessel to carry local Chinese flavour profiles in a savoury drink that tastes identical to the beloved side dish.

Yet, Coa's legacy extends far beyond its accolades. Through its Mezcal Mission initiative, the bar gives back through charitable tasting events with proceeds delivered to communities in need. 

By proving that a niche, hyper-focused concept could captivate a continent, Coa ignited a regional agave renaissance, permanently redefining the boundaries of Asia's cocktail scene and is rightly named this year's winner of the Rémy Martin Legend of the List Award.

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