Employees Only to open in Hong Kong

“In continuing the Asian expansion of the Employees Only brand, Hong Kong was a natural and obvious fit. With its role as a global capital of commerce, culture and dining, we’re confident we’ll be able to attract a diverse and discerning audience who will hopefully embrace what we have spent over a decade building and perfecting,” says co-founder Igor Hadzismajlovic.

Employees Only, the speakeasy bar that first opened its doors in 2004 in New York’s West Village, has branched out to become an international brand. The new bar in Hong Kong will be the forth location for the brand following New York, Miami and Singapore.

In addition to a selection of their classic offerings including their signature ‘EO Gimlet’, a navy strength gin, shaken with a house made lime cordial with agave and kaffir lime leaves; ‘Ready Fire Aim’, a shaken mezcal cocktail with lime juice, honey, pineapple, and a few dashes of hellfire bitters; ‘Daily Daisy’, a constantly changing frozen cocktail made with fresh ingredients from the market and a curated collection of herbs and spices, and Hong Kong-inspired cocktails incorporating locally sourced ingredients will be gradually added as well.

Hong Kong’s dining program will be run by chef James Black, formerly of three Michelin-starred Bo Innovation and Marco Pierre White’s Belvedere in London. The dinner menu, available until midnight, will feature signatures such as Hand-Cut Steak Tartar with Crostini & Mixed Greens Salad, Bone Marrow Poppers with Bordelaise and Pastry Shell, Skate Paprikás, Butterscotch and Mascarpone Cheesecake, and additional daily specials.

Hong Kong team will include Employees Only veteran Rachel Tow, former general manager at both Employees Only New York and Singapore. Owen Gibler, previously from Mother’s Ruin (NYC) and part of the Employees Only Singapore opening team, will be principal bartender and bar manager, heading up their world-acclaimed apprentice program with support from New York industry heavyweights – Sean Marino, a Keith McNally and Altamarea Group alum who most recently ran the bar program at the award-winning Ristorante Morini, and Jameel Frith who has worked the bar at several New York hotspots, including April Bloomfield’s Salvation Taco and Danny Bowien’s Mission Chinese.

They will be joined by international bar trainer Zbigniew “Zibi” Zapert who has created bar programs for prestigious hotels and private clubs such as Soho House, and trained hundreds of bartenders under the Diageo Bar Academy and Diageo World Class Program.