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Nestled in Causeway Bay, the new restaurant is showcasing Chinese drinking culture and how alcoholic beverage is used in Chinese cuisine by the special menu this summer.

The Hangover Set skillfully takes advantage of the unique properties of different liquors and spirits. Each dish incorporates a distinctive spirit, such as a 20-year Huadiao rice wine, Kaoliang liquor, Whisky, Nu’er Hong Huadiao wine, Chinese Guo Jiao Baijiu, and more.

The menu starts with a refreshing tea-based sharing cocktail as aperitif. Named after witty Chinese puns, the 8-course includes exciting dishes, for instance Sliced Duck Skin, Kaoliang Liquor Osmanthus Pudding; Drunken Whole Abalone, and Beer Duck Paired with Suntory Beer as the main course. As the meal progresses, stronger alcohol is included in each course. The highlight of the feast lies in the Flaming Braised Pork Belly paired with a glass of whisky as well as the Xiao Long Bao with Nu’er Hong Huadiao Wine as the broth. The final touch of the meal is the Sweet Osmanthus Cakes made by Chinese baijiu.

The 8-course set is priced HKD 1,952 for four people and is available from now by advanced reservation, with an additional 12% off on Monday to Wednesday (except Public Holidays).