The Opposites in Hong Kong is a mixology playground founded by Antonio Lai and Samuel Kwok.
The bar presents the artistic spirit of juxtaposition through a series of paired cocktail offerings, founded on the complementary mixology styles and personalities of the two founders. Where Lai plunges headfirst into realms of theatrical mixology techniques with his overflowing creativity, Kwok cultivates classics with an adventurous touch while holding dear the core value of achieving ultimate flavour balance, upholding the bar’s philosophy of "creating unity with opposites”. Guru By Bangkok Post speaks to Kwok and finds out how theatrics meet tradition and inventiveness blend classics.
What got you interested in mixology?
I started working at the bar at the age of 18-19, but it was in a club so it wasn’t very focused on drinks or even food. It wasn’t until I worked in a restaurant and met Antonio, and it was there where they tried to serve interesting cocktails. A few years later, Antonio opened a bar called Quinary, and I asked him if I could join because I couldn’t see a future for myself where I was. I also trained to become a chef at one point but I did not like being stuck in a kitchen. I like to talk to people.
Why did you feel the need to open The Opposites?
I met Antonio like more than 10 years ago, when he was the first person in Hong Kong to create molecular drinks. We're not created for food, right? He was the first bartender to use molecular techniques for drinks. Though I picked up and learnt the same skills, it wasn’t interesting enough to hold my attention. I prefer classic cocktails and the traditional way of making them. I like to use chemistry of every single liqueur, spirit or brand and see how they react with other liquids. I prefer shaking, stirring, rolling the ice cubes and Japanese techniques. Antonio and I understand each other well; he did not force me to change to his ways and he knows that we are different. I worked with him at Quinary for eight years, so we built a very good relationship.
In the post-Covid world, the rents in Hong Kong were decreasing and that’s when we came up with the idea of The Opposites and decided to open it. It is part of the Quinary umbrella.
How would you define the concept at The Opposites?
There are two sides to the menu, with contrasting colours when you walk into the bar; a deep blue and a burnt orange. I am more on the orange side and the menu is divided and reflects theses two sides and colours. Our menus are always based on these two sides and colours as we don’t think a cocktail bar is based on one thing. Guests always have two styles to choose from.
We are one become two and offer guests a different experience. We want more solid, more layering, more texture or something ‘wow’. Guests can have more fun with the drink.
How often does the menu change?
We don’t really change the entire menu. We remove a few of the old drinks to replace them with new ones. The hot drinks may be replaced with cool ones during the summer, for example. Every six to nine months, we add one or two new drinks.
How does the food pair with the cocktails?
The food menu is much like the bar menu; we always try to pair a few contrasting things. We combine two different comfort foods from different cultures into one. For example, we have fries, which is one of the most popular dishes on the menu. Local potato chips are turned into fries using familiar flavours. We also serve Mac and cheese, which is dan dan flavoured. Dan dan is the Sichuan dish and at The Opposites we combine lobster, dan dan sauce and mac and cheese. This is the concept of the food, two comfort foods brought together in one dish.
Why did you feel the need to also offer food because this is not very common in Hong Kong?
This trend began during Covid, when you were not allowed to open if you didn’t hold a restaurant licence. Hong Kong had one of the world’s toughest restrictions during Covid and we decided to apply for a kitchen license because you were allowed to stay open later if you had one.
Our philosophy is also to offer bar snacks or bites that go with the drinks. So, that is what we have. It is not a full-fledged menu.
What is your favourite drink on the menu?
One of the cocktails is based on a Paloma, but in the modern context. I also like Antonio cocktails and their flavours. This Paloma use green mango juice instead of the grapefruit. The cocktail has clarified green mango juice, So which is I bring this time as well, in the gaseous it's very interesting. So curafai, green mango juice; the skin is kept in film to get more aroma, and there is curry leaf and peppercorn tequila instead of agave. So it's a very refreshing drink, but at the same time, you feel the DNA of a traditional Paloma.
What does the future look like for you?
We are expanding our team at The Opposites. Since we’ve been open almost two years, we are ready to step up and represent more of the concept and the bar.
