Employees Only readies for Hong Kong launch

Noted New York speakeasy Employees Only is to open a fourth location in Hong Kong this month, exactly one year after the launch of its Singapore outpost.

New York speakeasy Employees Only

Employees Only (EO) co-founder Igor Hadzismajlovic has joined forces with his former mentor, Joshua Schwartz to launch the new project, located at 19 Lan Kwai Fong, Central.

The site is set to be one of the few bars in Hong Kong where all bartenders free-pour complex cocktails at speed. The design mimics the original bar in New York City through the Art Deco-inspired aesthetic and hidden entrance.

In addition to a selection of the EO’s classic offerings, such as the signature EO Gimlet – navy strength gin shaken with housemade lime cordial with agave and kaffir lime leaves – the new edition will gradually add Hong Kong-inspired cocktails featuring locally sourced ingredients to the menu.

“In continuing the Asian expansion of the Employees Only brand, Hong Kong was a natural and obvious fit,” said Hadzismajlovic. “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.”

The team will comprise Rachel Tow, former general manager at Employees Only New York and Singapore; Owen Gibler of Mother’s Ruin; Sean Marino, of Ristorante Morini; Jameel Frith of Salvation Taco and Mission Chinese; and international bar trainer Zbigniew ‘Zibi’ Zapert.

“EO bartending is like boxing while telling a joke – our apprentices will learn the foundations of bartending and EO’s signature style of pouring and friendly, unpretentious service, and benefit at the same time from the experience of our internationally battle-tested team who all bring something different to the table,” said Gibler.

Hong Kong’s dining programme will be run by chef James Black, formerly of Bo Innovation and Marco Pierre White’s Belvedere in London. Hong Kong will also offer a late night menu from midnight to 3am, as well as the EO Staff Meal, which will change every night according to the duty chef.

“A night at EO is a journey, you never know where it will take you – from happy hour through to dinner and late night dancing to the music you grew up to – the ambiance we create of fun and frivolity reminiscent of the days of speakeasies means that every EO experience is unlike the last,” said Sarissa Rodriguez Schwartz, partner of EO Hong Kong and Singapore.