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Starwood Introduces New Restaurants and Bars Program

Starwood Introduces New Restaurants and Bars Program


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Now you can accrue points for more than just hotel upgrades

Starwood Hotels & Resorts’ preferred guest program is already one of the best-liked and most award-winning programs around. But instead of resting on their laurels, they’ve upped the ante by introducing their Restaurants & Bars program for members. Now, instead of simply accruing and redeeming points for hotel stays, free breakfasts, room upgrades, and free nights, preferred guest members can also use points toward meals and drinks at more than 500 hotel restaurants, bars, and cafés around the world.

And it doesn’t stop there — the rewards can also go toward cooking classes with Starwood chefs (like this one with chef Dakota Weiss perhaps) and can be used for bidding on culinary vacations as well.

Here’s how it works: preferred guest members can get up to 20 percent off their bill, though, some more sought-after hotel restaurants in major metropolitan cities offer only 10 percent off. But even then we think that is reason enough to try a meal in your hotel when you’re traveling or have dinner at a hotel where you live.

So far, restaurants participating include Citrus in London’s Park Lane Hotel, Tres at the SLS Hotel in Los Angeles, L’Orenoc and the Jazz Club Etoile at Le Méridien Etoile in Paris, and Restaurant Vivendo at the St. Regis in Rome. But the list extends to include restaurants and bars everywhere, from Algeria to Bahrain and from Malta to Vietnam.

Eating at these restaurants and partaking in these culinary experiences can also earn rewards for members, making points just that much easier to accrue. Now the trouble will be deciding where to go first!


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


Duddell's introduces new head mixologist and launches the bar's new cocktail menu

Duddell's cocktail programme is getting an overhaul as the bar introduces their new head mixologist and salon manager, Mario Calderone (formerly of Honi Honi Tiki Cocktail Lounge ). Mario has been in the bar industry for ten years helming bars from various parts of the world including Zuma (London), Novikov Restaurant and Bar (London), and Bar Lafayette (Australia), before moving to Hong Kong in 2015 where he headed the bar of Fishsteria Seafood Place first, and managed popular tiki bar Honi Honi after.

"I'm excited to bring fun and good vibes in Duddell's Salon Bar and bring forth my knowledge of classic old-style cocktails," Mario shares. Starting the second week of October, Duddell's will be introducing his new cocktail programme and taking out the old menu created by JIA Group's beverage specialist James Barke and Duddell's former manager Masumi Tomioka. "The inspiration behind Duddell's new beverage program is focused on 'simplicity' and being 'guest-friendly'," explains Mario. The new menu is a far cry from Duddell's themed menu launched in 2018, poetically inspired by Eastern wisdom and utilising Japanese names and ingredients. Duddell's new menu will include reimagined classics in Mario's signature pre-Prohibition style recipes designed to complement Duddell's dim sum.

Duddell's Sour salon manager Mario Calderone

"We try to please every palate with our drink selection," Mario explains. "Drinks on the menu are easy to recognise and easy to choose &ndash all your favourite classics with a twist," he adds. Unlike the old menu that learned or adventurous palates might enjoy, Mario's cocktail programme is catered to a broader audience. The new menu will include a twist on Champagne Cobbler ($160) made with Veuve Clicquot Champagne mixed with fresh orange, lemon and pineapple, and a drop of maraschino liqueur and Pearfectioned ($140), a pear-infused Hennessy VSOP mixed with Capovilla pear distillate, served with a side of caramelised pear. To pair with Duddell's dishes, Mario recommends Duddell's Sour ($140) made with citron vodka, Aperol, passion fruit, citrus juice, and egg white. "It is a great palate cleanser perfect for refreshing your taste buds between dishes," he says. If you like Duddell's richer dishes like the honey glazed char siu, he suggests to pair their house version of the flaming blue blazer, Oolong Blazer ($140) that uses oolong tea and plum bitters to cut through the heavier flavours of pork.

Duddell's Oolong Blazer

An interesting addition to Duddell's salon bar is the Absinthe Fountain. Guests can order the green fairy with choices of St George Absinthe ($130), La Fee Absinthe ($110), and Pernod Absinthe ($120). If you're craving for your favourite classic libation, you can also request the bar staff to whip up your request.

"I hope the cocktails I created can make people relax and forget about all the hardships we endured, and truly enjoy the good time with friends," explains Mario. "We do understand hygiene is the top priority, and we make sure our bar is constantly wiped and cleaned so that our guests can drink without worrying about their welfare," he adds.

Mario intends to update the menu every six months, keep the guests' favourites and add cocktails according to the season.


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