At a boisterous ceremony held at The Mandarin Oriental Bangkok, among a sea of peers, friends, rivals and fans, Hong Kong’s very own Coa retained its title as Asia’s Best Bar, at the seventh edition of Asia’s 50 Best Bars.
Launched in 2017 by Jay Khan, owner and charismatic bartender, Coa has a focus on agave spirits and lies off the beaten path in Central, among a cluster of other famed titles and tonier bar/restaurant hybrids. Standing out in this crowd isn’t-but he makes it look-easy.
Over a signature drink at a relatively quiet hour, we sat across Khan for a quick tête-à-tête.
Well, you’ve been voted as the best bar in Hong Kong yet again. How does it feel?
We still feel emotional when we think about it. To be acknowledged by your own industry peers, we are really proud and grateful.
Is there pressure now to maintain status-quo or you going with the flow?
I would lie if I told you that there was no pressure. Expectations are always high and we have to make sure we cannot afford to make any mistakes. However, after a while we realised it is best not to think too much. Just do what we have been doing, and enjoy this time to the fullest.
All this fame and success wasn’t overnight was it?
I’ve been in the drink industry for over 15 years now. I’ve struggled a lot throughout the years, even just getting into bartending. Nothing came easy, but the journey has made everything well worth it.
Hong Kong has more bars/restaurant per sq mile than any other place in the world – how do you set yourself apart?
I think it is all about finding your niche. And work hard on it. For me it was working with a spirit that is misunderstood all around the world, especially in our part of the world. I love agave spirits, and I wanted to share that with as many guest as I can.
Tell us about the importance of “location, location, location” or could you have emulated this success wherever you were – based on quality of drink and expertise?
No, I think location is very important. But I would disagree that your bar/restaurant needs to be in a place with heavy foot traffic. As long as its within the circle where people gather mostly. For example, our bar is situated just off Hollywood Road, in Central Hong Kong. Hollywood Road is popular, but the street where we are is not, especially when we first opened, there was nothing there. Most guests didn’t even know that the street existed. However we are within 5-10 mins away from some really popular bars and restaurants such as Quinary, The Old Man, Chairman, Ronin and so on.
What sets an excellent drinking hot spot from the average pub next door?
This could be subjective. Everyone has different expectations. For me it is about the people. If you have a team that is welcoming and caring, guests will return. I’d rather go to a place I feel comfortable and have a beer than a bar who does really good drinks, but the service is not up to the mark. Of course if you can do both well, then that’s a win win. In the end, we are in the hospitality industry and it is a people’s business.
For an online exclusive, for the readers of Robb Report Hong Kong, would you share a recipe with us? A signature drink from Coa.
Most drinks we do at COA requires a lot of equipment. Ill choose one that is easier to make at home;
Drink Name:
La Paloma de Oaxaca
Ingredients:
15ml. Curado Cupreata tequila
15ml. Mezcal Motelobos
5ml. Fresh lime juice
100ml. Grapefruit soda (preferably 3 cents)
Worm salt
Method:
Rim a highball glass with worm salt – moist the rim of the glass with citrus juice and dip it into the salt. If you don’t have worm salt, use any spicy salt you have or make your own.
Add ice into the glass and top all other ingredients.
Garnish with a grapefruit peel.
