MaximalConcepts and Mandarin Oriental, Hong Kong are delighted to introduce The Aubrey, an eccentric Japanese izakaya located on the 25thfloor of the hotel.
Scheduled to open on 17th February , thespace will feature three distinctive bar experiences, as well as a drawingroom, a curio lounge and a leading culinary team that will form the city's mostcreative hospitality destination. Using high qualityJapanese ingredients and traditional cooking techniques, guests willenjoy culturally rich beverage and diningexperiences. Leading The Aubrey's bar programme is Devender Sehgal, most recently bar manager at Otto e Mezzo Bombana and a popular and renowned drinks professional celebrated in Hong Kong and India.
The second bar is the four-person Omakase Cocktail Bar which reinvents the omakase experience and where resident bartenders will take guests on a unique drinks journey across Japanese spirits and flavours. Finally, the third bar - The Champagne and Sake Bar - will celebrate the age-old tradition of oysters and champagne, while also playing with sparkling sakes.
At lunch, elevated bentos are created with decades of core Japanese cooking experience. To the sound of live DJs and under the city's most extraordinary indoor lighting system, BaseHall lets the flavours of HongKong, Asia and beyond take centre stage in sensational eats and drinks that champion local culture and the 's world-class culinary scene. Whether picking up to go or dining in, the eight food outlets and two bars will keep Central happily fed and watered frommorning to night, creating a culinary destination unmatched in energy, diversity, atmosphere and most of all, flavours.
Other outlets include the likes of Honbo from Michael Chan with his famed gourmet burgers, Moyo Sik from the same people behind the much-loved contemporary Korean spot Moyo on Aberdeen Street and CoThanh, whose authentic Vietnamese dishes have led to lines of diners on Kau U Fong.
