MOLECULAR COCKTAILS AT HUSH HONG KONG. LAN KWAI FONG, COOL NEW BARS & CLUBS IN CENTRAL, COOLHUNTER BOOK.
Back to Hong Kong for a quick science lesson… involving hard liquor! I subjected myself to cocktail experiments at Hush, a mod bar in Lan Kwai Fong / Central, Hong Kong. Mixologist Gibson Chan specializes in molecular cocktails, using ingredients and techniques typically found only in labs.
In this new video, Gibson shows La Carmina how to make a deconstructed margharita, with a salty foam created with a fish tank pump. Then, he mixes a cocktail made with what looks like caviar — but what is it really? Watch the video to find out!
I was happy to learn that the strange-looking powders were actually made from natural ingredients. Each drink was a topsy-turvy experience — the flavors and textures turn the expected on its head. Sip a glow-in-the-dark cocktail at Hush, 2 Glenealy in Central, Hong Kong.
I also went to Ozone, the rooftop bar of the new Ritz Carlton Kowloon. My ears popped as the elevator shot up to the 118th floor. But it was worth it for the killer view of Hong Kong at night, with nothing overhead but the sky.
I know my life is confusing lately… so many travels and projects! I re-designed part of my website to reflect the changes. Here’s a breakdown of my current work:
† BLOGGING: I post near-daily about my underground fashion and travel adventures.
† TV HOSTING & COOLHUNTING: My Pirates business is currently in overdrive. We have our hands full with Tokyo TV jobs and subculture consulting (such as introducing Western buyers to Gothic Lolita Punk brands.)
† WRITING: In addition to my current columns, I’m writing for AOL Travel. My three J-pop books are also available here.
† FASHION DESIGNING: We just released the HOPE t-shirts to benefit Japan. You can see my previous clothing collections here and below.
These pages may also be helpful…
† BIO: A summary of my work, along with my TV show clips.
† PHOTOS: A gallery of my Goth-cute outfits and makeup.
† PRESS: Media mentions.
† CONTACT: Email me if you’re interested in sponsorships, advertorials, collaborations — or simply want to say hi! I try to reply to all messages, especially on my social networks.
Funny how I’ve become Where in the World is Carmen Sandiego. There’s more international travel in the works, and major projects involving TV and fashion. Soon, all shall be revealed!
PS: I’m featured in a new Spanish book called Coolhunting Digital: A la caza de las ultimas tendencias. In the “Colaboradores” section, I’m photographed and interviewed about my work as a subculture/underground coolhunter.
I invite you to browse the new website pages; I hope they present a clearer picture of my work. And please enjoy my new video, where the Hush bartender walks us through molecular cocktail-making. There’s more fun food and bizarre theme restaurants on my YouTube channel (please subscribe).
Have you heard of molecular gastronomy before, or tried it? Do you consider it a mind-opening experience, or an overrated trend?
Song of the Day: Thomas Dolby – She Blinded Me With Science
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LA CARMINA
47 Comments
I AM GOING THERE! IMMA DRAG MY FRIENDS! MUAHAHAHA
Type your reply…haha
:)
lovely!! <3 *o*
all i gotta say is awesome!!!!!
Totally.
Don’t lose that look. It’s stunning. It’s nice to see you dressed as something other than the Queen of the Netherworld. ;-)
aww thanks
if only i was old enuf to drink DX
ha
It’s not over-rated, it’s just the beginning and the future of cooking. What Ferran Adria did at El Bulli will have lasting impact for decades to come as it’s influence filters down far and wide.
I find it mesmerizing! Mies, have you tried any of the restaurants?
I havent but I have made some Ferran’s recipes. Not all of MG recipes require a degree in chemistry.http://www.starchefs.com/chefs/FAdria/html/recipes.shtml
Neat!
I totally wanna drink that
おはようございます！
Crazy…I just went from reading your blog to playing this game and one of the shirts is the one of you and Basil! La Carmina you are taking over the world!
http://www.girlsocool.com/play/23832/emo-fashion-makeover.html
It looks lovely! I’ve been reading through older entries, and I’m sorry you had such a terrible experience at Club Mercury here in Seattle. If you ever do come back to do a club crawl, try Venom Seattle in Belltown. I think you’d like it.
I can’t wait to go back to Seattle!
It looks lovely! I’ve been reading through older entries, and I’m sorry you had such a terrible experience at Club Mercury here in Seattle. If you ever do come back to do a club crawl, try Venom Seattle in Belltown. I think you’d like it.
webiste looks great, and it’s nice to see the return of the panda dress, lol!
you’ll see me wearing much more of this brand! ;0
webiste looks great, and it’s nice to see the return of the panda dress, lol!
This looks interesting and delicious, I guess I will go there next weekend :-)
ya!!
you look awesome love the hair so cool always wanted that color hair so beautifuly red
Wow those cocktails are so cool :D
They were fun to make!
Those cocktails look awesome! :O
I remember seeing molecular cooking for the first time. That actually looked more imressive: a glass box, placed over a large and deep dish with the calcium water, and on top of the box you could put syringes in some holes. When you push the liquid out of the syringes the drops turned in caviar when it falls into the liquid.
So cool!
yes, but i’ve never tried or tasted it…. But my only wish at the moment is to make healthy food for my family… not that easy
I’m playing the race card and saying as and an Irish-French-Canadian citizen, molecular bar tending is bunk unfortunately. Toronto has an apparently very amazing molecular style bar by the name of Barchef. They pull out all the stops. To give you an example, they “maraschino” their own cherries, and such forth. I went there on a splurge-y evening and had myself a few 10-minute (minimum) pre-time cocktails. I will give you this; when that guy put in the effort to make me a cocktail that tasted like bacon, liquid smoke, and lavender he achieved said goal. That being said, achieving such a goal is like striving to be the worlds greatest beehive wig collector- Useless and boring for all those involved, but a fun hobby for you.
Honestly the bottom line is this; the brewers who make high quality booze have a high quality product which is in of itself meant to and will be (if I have anything to do about) enjoyed. As for “regular” bar tending, they already mastered the ideas of tasty flavours mixed over tasty booze. So it is understandable why molecular bar tenders/avant garde types would strive for something outside the usual (read: tasty) realm.
I’ll stick to wine, whiskey, women (and men), and song thank ya kindly. There’s still plenty of high quality in those avenues.
Sometimes there’s nothing better than pizza and wine… or absinthe with spooky friends!
Cool channel Lacarmina. I wanted to try molecular gastronomy!
I like it. I will share with my friends.
Awesome! More Hong Kong coverage at http://lacarmina.com/category/hong-kong-macau/
thanks for share! http://www.yepi3.info
Lan kwai fong is an awesome place. I want to visit it in a near future
nice style. crazy i like you
is a new style ???
nice !
Nice! I like it.
thanks!! There is lots more Hong Kong coverage on my site – all travel guides at http://www.lacarmina.com/travel.php
Comments or most meaningful and in
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It looks lovely! I’ve been reading through older entries, and I’m sorry
you had such a terrible experience at Club Mercury here in Seattle. If
you ever do come back to do a club crawl, try Venom Seattle in Belltown.
It was a great read which was
extremely helpful.
Friv
6
I just wanted to let you know that what
you do really affects peoples lives and that people – like me – truly appreciate
it.
Z6