At a restaurant with the kind of legacy that Hong Shing has garnered through its 26 years of operations, it's hard to change the winning formula. Or to even want to change things up. But at the same time, innovation and progress are the name of the game. And if you want to keep up, you have to keep evolving with the times.
In this heightened era of cocktails, everywhere you look there's a new bar popping up claiming to have the most innovative cocktails. From fat-washing to infusions and shrubs, tinctures and syrups of every kind, we are truly living through the cocktail renaissance.
Adding to the discourse around libations is Hong Shing's newly-designed bar and cocktail menu, with a keen focus on China's national liquor, Baiju. As Toronto's first Baiju-focused bar, Hong Shing will offer an experience that combines the rich heritage of Chinese cuisine with innovative mixology.
At Hong Shing, the approach to curating drinks is driven by a passion for experimentation and innovation, striving to create memorable experiences for the guests. Its new menu has a large focus on Baiju, aiming to showcase the versatility of the spirit in complementing various flavour profiles — blending well with citrus, fruits and Asian-inspired ingredients.
Some of the curated cocktails can be found below:
- Lucky Red: Luzhou Laojiao Baijiu, Lilet Blanc, strawberry yogurt, milk
- Piña Co Baiju: Luzhou Laojiao Baijiu, coconut rum, coconut cream, pineapple
- Shainghaitan: Luzhou Laojiao Baijiu, D.O.M. Benedictine, Seedlip Grove 42, Angostura
The drinks are all accompanied by a little brief on what the inspiration behind them was. After reading those, it's clear that the team at Hong Shing has spent a lot of time coming up with the drinks. With such passion, the taste is almost a given.
To check them out for yourself and learn more about China's national spirit, visit Hong Shing at 195 Dundas St. W.
