Biryani Masala? Cantonese Worcester Sauce? MSG? Charred Corn Husk? These are just some of the unusual ingredients that delightfully come together in The Savory Project’s one-of-a-kind cocktails.

Ajit Gurung and Jay Khan dared to defy norms with The Savory Project, a “never normal” establishment that flips the script on traditional bars by focusing solely on savory flavors.

Its menu caters to the bold and curious, with unexpected creations such as “Thai Beef Salad”, “Biryani”, and “Mala Punch”. In the intriguing Pepper+Corn cocktail, corn husk is meticulously skinned off the corn, cooked on the stove for hours to remove the moisture, and then further reduced sous vide. The dedication to detail is evident in every sip.

In an industry-leading move, The Savory Project presents a thoughtful selection of non-alcoholic cocktails to cater to evolving drinking preferences. “We don’t want people to miss out on the experience of a cocktail bar just because they don’t drink. We put equal thought and craft into our non-alcoholic cocktails, so non-drinkers don’t have to awkwardly settle for a lime soda.”

For Ajit and Jay, it’s not just about drinks; it’s a philosophy of pushing boundaries, challenging the status quo, and standing out in a sea of conformity. The Savory Project embodies their belief being bold and blazing their own trail – ultimately redefining the city’s cocktail scene. 🥃🍹🍸

We’re sharing this story as a proud partner of @hknevernormal, an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

In a city full of vibrant bars, COA stands out as a beacon of novelty and resilience. 🌟

COA defied all odds to make the city appreciate mezcal, transforming the perception of Mexican bars from “a place for tequila shots”, to a sophisticated spot to experience and savour one of the most terroir-driven spirits in the world.

When founder Jay Khan/ @jaykhan313 conceptualised the idea, mezcal was a lesser-known spirit in Hong Kong, and many doubted its ability to take off. Despite the scepticism, Jay remained firm and refused to compromise on his passion for mezcal – a spirit he fell in love with during a trip to Mexico.

“People advised us to play it safe and cater to familiar tastes. Maybe open a gin or whiskey bar? But I believed in the magic of mezcal,” Jay recalls.

COA’s first 18 months suffered financial losses and a lack of recognition. “Many suggested we introduce happy hours to attract more customers, but we resisted the temptation to dilute our brand with trends that didn’t align with our core values. I knew that if I trusted my gut and stayed consistent, it would work out in the end.”

Today, COA has grown from a local gem to global fame, and is consistently recognised as one of Asia’s and the world’s best bars– proving the power of perseverance and unwavering resilience.

Here’s a toast to COA, a true embodiment of Hong Kong’s ‘Never Normal’ spirit. 🥂✨

We’re sharing this story as a proud partner of @hknevernormal , an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

COA