Few things can seem as daunting as dealing with the threat of the climate crisis let alone driving change. Four members of the Tatler community, who are leaders in the world of sustainability, share how they’re tackling the issue head on.
Serial entrepreneur and adventure athlete Malcolm Wood shares with Tatler his views on sustainability leadership and how he works to integrate greener solutions in his restaurants.
Hotel bars are having a renaissance moment, and Hong Kong has some of the world's best from the unapologetically old-school to shiny new venues built with the future in mind
What makes The Aubrey different from other dining concepts?
Typically, at a Japanese izakaya you would find simple drinks such as a [shochu cocktail] chuhai or a highball but not a comprehensive menu. At The Aubrey, we have chuhais and highballs, but also seasonal drinks and a great selection of whiskies. We also have a dedicated four-person omakase cocktail bar that’s by-reservation-only. The bar experience is driven by cocktails with an added food element.
What was the process like, developing the menu for this bar?
The process is always tiring no matter what project you work on, and this was no exception. It was exciting working with ingredients we hadn’t explored before. Shochu is one ingredient that I feel has great potential to be featured more in the cocktail world. It has everything depth of flavour, character and a great history.