Why a Chinese-Canadian food writer has made Hong Kong cocktail bar Kinsman a shrine to Cantonese liquor – to revive the city’s ‘forgotten history’
The line-up includes snake wine from Hong Kong restaurant Ser Wong Fun, a snake soup specialist, mui gwai lo, a rose-scented sorghum spirit commonly used in the preparation of char siu barbecued pork and preserved sausages, and yuk bing siu – literal translation jade ice spirit – a traditional Cantonese liquor made with steamed rice … Read more
