We wanted to satisfy our guests' curiosity and introduce them to an intriguing selection of cocktail flavors, while continuing to foster their interest in this exciting and ever-evolving category." “We noticed a growing demand amongst our guests for savory drinks, but not having the words to describe what it was they liked,” says Ajit Gurung, "our aim is to add a fresh dimension to Hong Kong's thriving cocktail scene by expanding the range of savory cocktails beyond the usual Dirty Martini and Bloody Mary. "Savory flavors are gaining in popularity as people crave drinks that are less sweet and more intricate.” "We're thrilled to be at the forefront of the next chapter in cocktail culture," said Jay Khan. Incorporating ingredients such as meat, fungi, brine, and more to create cocktails that are rich, complex, and satisfying, The Savory Project was conceptualized after Jay and Ajit noticed an increasing number of guests requesting drinks ‘not too sweet,’ and ‘with less sugar.’ With cocktails, the term 'savory' refers to a flavor profile that is intricate and nuanced with earthy and umami notes, while dialing back sweet or fruity flavors. Like COA, The Savory Project focuses on a niche concept different from COA, which centers on a singular spirit, The Savory Project celebrates its namesakes’ flavor profile. COA is one of only eight bars in Asia on the 2021 World’s 50 Best Bars list, coming in at an impressive number seven. Jay Khan, who was named Asia's Best Bartender at the 2020 Asia's 50 Best Bars Awards, and the team at COA, made history in 2022 when they became only the second bar ever to be crowned The Best Bar in Asia for two consecutive years. The company has revolutionized the way people think about meat with its flagship Impossible Burger, and has earned a dedicated following of fans around the world. Impossible Foods is on a mission to create delicious and nutritious meat from plants – with a much smaller environmental footprint than meat from animals.
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