Are food pairings the meal ticket to success for Hong Kong’s growing number of wine bars? Joyce Yip finds out how venues across the city are catering to local tastes.
Camille Glass and Leigh-Ann Luckett, co-founder of Hong Kong’s Crushed Wines, were sure their duck fat tamale and gourmet tinned fish would be a smash at their bar when it opened back in August 2023. In theory, as their establishment focuses on lesser known, small-batch grape producers, patrons should be visiting with a more adventurous attitude, right?
Wrong.
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