Argo

Argo Four Seasons Hotel

HONG KONG

Words: Jenna Campbell Photography: © Chester Ong

IN A BITE Owner: Sun Hung Kai Properties Operator: Four Seasons Hotels & Resorts Interior Design: AB Concept F&B Consultant: Proof & Company Beverage Manager: Lorenzo Antinori Bar Manager: Summer Lo Head Bartender: Yvonne Chan Uniform Design: Jalin Design www.fourseasons.com

Breaking new ground with a thoughtful bar programme, collaborations and innovative cocktails, the Neoclassically designed Argo has been created as a vessel for innovation and is poised to become staple for spirit aficionados.

Launching alongside lobby café Gallery – both designed by AB Concept – the cocktail bar represents the completion of the second phase of Four Seasons Hotel Hong Kong’s transformation and joins an impressive line-up of Michelin-starred dining destinations.

Taking its name from the myth of Jason and the Argonauts and their journey of discovery, the interior design concept is based on a conservatory, with sweeping architectural curves playing with the boundaries between interior and exterior, bringing the outdoors in with hanging terrariums. A timber mural with laser-engraved foliage marks the entrance, and upon arrival guests are greeted by the venue’s main draw – a centre stage bar enveloped by views facing Victoria Harbour.

Led by Beverage Manager Lorenzo Antinori – who also serves as Beverage Ambassador of Four Seasons Asia Pacific – and managed by awardwinning mixologist Summer Lo, both outfitted in uniforms by Jalin Design, the concept seeks to explore the modern world, celebrating innovation in fine drinking experiences. Its debut cocktail menu, ‘Here Today, Gone Tomorrow’, champions six staple ingredients that may be endangered in the future, while its ‘Field Guide to the World’s Innovative Spirits’ advocates the innovators in spirit-making, introducing them under a different light and breaking the rules of traditional spirit classification.

“Argo is a space driven by curiosity. We are curious about the world around us and how it affects our relationship with drinks and food,” explains Antinori. “This journey gives us the opportunity to explore ingredients, flavours, and exciting and innovative spirits. We hope to trigger curiosity, excitement and open a new window on how spirits have been seen traditionally.”

G L O B A L L U X U R Y U N I F O R M S S U S T A I N A B L E U N I F O R M S F I L M C O S T U M E jalindesign.com jalinresort.com j-wear.com