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Tipples and Tradition in Hong Kong

A cool newcomer to Central Hong Kong serves up culture, cuisine and cocktails.

Published on Nov 6, 2015


Hong Kong's Wellington Street may seem an unlikely setting for Shanghai French-Concession-era elegance. Most of the eateries that line this humming street are low-key noodle and dumpling joints, but Mod Bar and Tycoon Tann offer dining, drinks and design in an innovative space that's worth a visit for the artsy ambience alone. "We've created a sophisticated air of days gone by," says executive director Cherry Lo, "for guests to enjoy the luxury of time and embrace the traditional Hong Kong culture."

Tycoon Tann
Tycoon Tann's signature fried rice. Courtesy of Tycoon Tann.

On the street level of this three-story lifestyle destination you'll find Mod Bar, helmed by bartender Peter Kwok, who won Hong Kong's 2015 Kraken Rum Competition. Kwok brings his A-game to the menu with zesty drinks like the Yum Cha, made with traditional Chinese fruit tea, homemade cinnamon gin, St. Germain and lemongrass.

The restaurant Tycoon Tann takes up the next two levels, where the food and flair are also elevated. Chinese poems and modern paintings depicting Chinese dynasties adorn the walls while dishes like chef Ng Chun Pui's Tycoon Tann signature fried rice, with abalone, crab, Yunnan ham, sakura shrimp and conpoy, bring a new style of modern cooking to classic Chinese cuisine. Of course, if you are just in the mood for noodles and dumplings, you can find those here too. 74 Wellington St., Central, Hong Kong.



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Chandelier lighting at Mod Bar. Courtesy of Tycoon Tann.
  • Mod Bar's Yum Cha cocktail. Courtesy of Tycoon Tann.
  • Sliced pecking duck with caviar. Courtesy of Tycoon Tann.
  • Baked crab shell stuffed with fresh crab meat, onion and cheese. Courtesy of Tycoon Tann.
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