You’ll be hard-pressed to find another Japanese-Peruvian eatery on this side of town. The beer choices might be a bit limited, but the amazing bites certainly make up for it!
Harnessing the power of sound, the Fizzics Waytap lets you pour draught-quality beer from any can or bottle with a perfect head of foam.
There’s no limit to the number of good beers, but the quality and consistency of brews, as well as the lack of beer experts, are still a concern.
Boasting a “no happy hour” policy, you’ll get $45 pints of craft beer all day, every day in this cute little bottle shop and taproom.
You’ll be walking into a haven of indie music, a wall of craft beer (Hong Kong’s first that’s all-cans!) and great coffee right in the heart of Kowloon.
From its original chippie stand at the Star Ferry, White Beard continues to deliver delicious deep-fried fare with a friendly, authentic atmosphere in their second location in Central.
With decor inspired by traditional Chinese elements, including a five-metre-long golden dragon, the newly launched Dragon Noodles Academy (DNA) certainly isn’t skimping on the details.
Without a doubt, Ray Daniels is one of the leading lights of the beer world. From his influential 1996 homebrewing tome Designing Great Beers to his work with the Brewers Association, Ray has tirelessly preached the gospel of a proper brewery-to-glass experience – and the latest step on the journey is with his Cicerone Certification Program, one of the world’s most prominent beer industry certifications.
In modern times, it’s generally accepted that a stout can be considered a stronger version of a porter, but there’s no single set of rules that draws a fine line. Chris Wong explains the difference – and shares an excellent porter recipe.
Things are getting a little bit darker on Bridges Street, as The Bottle Shop Central has announced it will be closing its doors on March 19.