LITTLE LAB

THE NEWBORN

BACARDI GOLD RUM, BACARDI OAKHEART, LIME JUICE, HOMEMADE CHINESE GINGER STEW

NIPPON FUSION

VODKA, YUZU JUICE, HO– USE HERBAL SYRUP (CHINESE LICORICE, MINT & HERBS MIXED), EGG WHITE, SODA WATER

MEXICANA TWISTER

GOLD TEQUILA, LIME JUICE, GRAPEFRUIT JUICE, HOMEMADE DRIED TANGERINE SYRUP

HK TEA TIME
DEWAR’S 12 YEAR SCOTCH, HOME RECIPE DAI PAI DONG TEA SYRUP, EVAPORATED MILK, CHOCOLATE LIQUEUR, PALE ALE TOPPED

CRAFT BEERS

New bar Little Lab on Staunton street has quickly become a Hungry Hong Kong favourite. Think sleek, industrial design, cozy ambiance, friendly staff, and delicious innovative cocktails. What more could you want on an evening out? All the cocktails we sampled were delicious and had us wanting more. Our favourites included The Newborn, using homemade Chinese ginger stew, and the HK Tea Time, using a home recipe dai pai dong tea syrup. If you love a good cocktail made by experienced baristas and a relaxed yet trendy spot to hang out this is the place for you. We know we will be returning again and again.

*****

Striving to promote cocktail culture and bring innovating cocktails to Hong Kong, a group of young mixologists started a new laboratory-concept-bar in Soho, Central – Little L.A.B. A series of signature cocktails made with innovating ideas at an authentic harmonized ambience will delight guests with an exquisite drinking experience.

The Little L.A.B. operations team is formed by young and talented professionals, who have gained solid experience from the most popular bars and restaurants in the town including Quinary, Wyndham the 4th, Mandarin Oriental Hong Kong, Four Seasons Hong Kong, Four Seasons Macau, etc. Cyrus Li, Founder of Little L.A.B. said, “The concept of Little L.A.B. is from the laboratory, where creativity leads to invention. We start our business from a cozy venue, a place where inspiration, creativity and academic knowledge match perfectly. At this laboratory, our mixologists are working like at a home kitchen, utilising their creativity with different ingredients to create new and innovating cocktails for guests.” Alex Ng, Project Manager added “The drinking culture in Hong Kong is deeply influenced by the Western style. Instead of being trend followers, we want to introduce Chinese elements to the classical recipes. All cocktails at Little L.A.B. are unique and special, with high quality!”

Chinese ingredients like LouHan Gou, sweet vinegar, jujube, “Dai Pai Dong” milk tea, etc. are widely used in cooking, but seldom in cocktails. The mixologists at Little L.A.B. are full of creativity and imagination. They employ local components to create modern twist to classical cocktails, injecting a new life to the beverages. Guests can explore the innovating drink list for a completely new gastronomical experience, including HK Tea Time with “Dai Pai Dong” milk tea, The Newborn made of homemade ginger sweeten vinaigrette, Roselle Fizz highlighting citrus Roselle syrup, Mogrosides Injection featuring LouHan Gou soup, and many more. Together with the mouth-watering canapés to ensure a gastronomic sensation.

To accompany the wide selection of beverages, Little L.A.B. also features imported and craft beers from U.S.A., Australia and New Zealand. The drink menu will be changed regularly with seasonal highlights.

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Little Lab, Shop B, G/F 48-50 Staunton Street, Central
2858 8580