Click the video below for a sneak peek at Kinsman:
Following the launch of Singular Concepts' new multi-space venue, The Trilogy, they have taken over Candour's former location on Peel Street to unveil Kinsman, a Cantonese bar concept created in collaboration with dining editor Gavin Yeung. The bar pays homage to Hong Kong's rich heritage and traditions, showcasing the best of Cantonese and Chinese spirits, such as Yuk Bing Siu and baijiu. With a strong emphasis on celebrating local flavours, the bar incorporates locally sourced ingredients into its crafted cocktails. Drinks include the creamy Kowloon Dairy made with a mix of amaro mix and monk fruit liquor ($138), sweet and citrus Satsuma Snow made with sweet rice wine and potato shochu ($108), and the earthy Papaya Van Winkle ($128) made with papaya wine and gin. Their drink menu is complemented by Cantonese-inspired chows like tea-smoked jammy quail eggs with a crispy egg noodle nest ($88), lap cheong platter with house-made pickles ($128), shrimp toast served with Kewpie mayo and chilli sauce ($98), and a filling option of baked wagyu ox tongue rice, 24-month aged Comté cheese ($168).