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Mius

Hong Kong

• SevenRooms Best Bar Design Award 2026

Slick drinks in a chic space

The highly anticipated solo homecoming from award-winning bartender Shelley Tai has quickly become in-demand. With its stainless-steel bar anchoring the narrow space and rich walnut wood panelling that runs floor to ceiling, Minus Workshop has created a space at once cool and elegant. Pendant lights cast a warm amber glow over the ivory-hued leather bar stools that every Hong Konger wants a seat at and is willing to queue for.

Tai spent five years directing Singapore's Nutmeg Collective before returning to Hong Kong. Here, she also leans into local flavours while stripping things back to a sharp 12-cocktail menu, each drink restricted to six ingredients or fewer. It's all about classics with a twist, like an ice-free Kobe-style highball, a savoury tomatotini with tomato shrub, dill, and basil oil, or a strawberry Negroni lifted with pink peppercorns. Alongside are comforting, Cantonese small plates that punch above their weight. Go for crispy three-yellow chicken with sansho pepper, pork dumplings swimming in an 18-hour chicken broth, or cherry tomatoes pickled with rice vinegar and dashi, which are basically obligatory alongside the tomatotini but good with any drink. Down-to-earth and neighbourly in spirit, Mius focuses on hospitality over theatre and on executing simple things perfectly. It's easygoing but undeniably cool atmosphere has made it the hottest spot in town. 

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