Mius isn’t Hong Kong’s loudest cocktail bar. It’s where you can go not to see and be seen, but to enjoy a well-thought-out cocktail and good conversation.
Mius, at 29 Gough Street in Central, is the bar everyone is talking about now. Its founder, Shelley Tai, just won the Altos Bartenders’ Bartender Award.
What Makes Mius One of the Standout Bars in Hong Kong
Most bars in Hong Kong that land on award lists do so by being ambitious, technically dazzling, or both. Mius did it by doing the opposite.
The bar sits in a space with high ceilings, natural light flooding in during the early evening hours, and tables arranged for conversation rather than content creation. The aesthetic is mid-century and minimal, warm without being fussy.
Shelley Tai, the founder, returned to Hong Kong after five years as Operations Director at Singapore’s Nutmeg & Clove. She crafted a new approach to a winning cocktail bar with her experience, and opened a “neighbourhood” for casual drinks. But the drinks? They are anything but ordinary.
The Bartenders’ Bartender Award she just received is recognition of something her guests already know: that she brings rare technical precision and genuine warmth to every item on the menu.
The Drinks
The cocktail menu at Mius is organised across four mood profiles: Classic & Timeless, Bright & Lively, Rich & Bold, and Sweet & Indulgence.
Start with the Highball (HKD$90). Frozen whisky poured into chilled Japanese soda. It’s served without ice, to emphasise on clarity and texture.
The Garibaldi (HKD$90). Italian bitter vermouth, fresh orange and grapefruit juice, lifted with white jade orchid and Earl Grey tea. Bright, floral, slightly unusual.
The Dirty Margarita (HKD$140) has tequila, fennel pollen, olive, gentian and lime. It’s a savoury Margarita, with the unique addition of fennel pollen.
Strawberry Negroni (HKD$140) is gin and Italian bitter amaro with grenache, strawberry and pink peppercorn, fruity with a gentle bite.
Second Life (HKD $140) marries Calvados and Mugi Shochu with smoked tea, coffee and cinnamon, is smoky, layered. A good drink for long conversations.
Alex After Dark (HKD$140) is a sweet treat, with sweet potato shochu, black sesame, amazake, chocolate and coffee.
Mius is the first cocktail bar in the city to curate a Champagne selection specifically around winemakers who grow their own grapes and produce their own Champagne. Think artisanal houses such as Bereche & Fils, Jerome Prevost and David Leclapart. If you know grower Champagne, you’ll appreciate this immediately. If you don’t, the team will happily walk you through why these bottles are different from what you’ll find everywhere else.
The Food at Mius
Cold Angel Hair with Crab Meat (HKD$148) is crab meat, salted kelp, sherry vinegar, shiso leaf, tossed cold. Light, umami-laden, zesty, and designed with Hong Kong’s summer heat specifically in mind.
Miso Glazed Eggplant (HKD$78) is miso glaze, pine nuts, Yamabuki vinegar for brightness.
Beef Tataki (HKD$168) comes with negi, sesame and yuzu ponzu, and is as indulgent as it is beautiful.
Pasta alla Vodka (HKD$138) here is rigatoni in rich tomato cream, a classic must-have that can carry most drinks on the menu.
Duck Fat Fries ($98) with garlic aioli don’t need any further explanation. Just order them.
The Details
MIUS Hong Kong 29 Gough Street, Central, Hong Kong
Hours: Monday to Sunday, 5pm – 1am
Instagram: @miushongkong Shelley Tai: @kankantai