13 Best New Restaurants and Bars in Hong Kong to Try in December 2023

One Day, He Noticed the Beautiful, Intricate Label on a Bottle of Wing Lee Wai’s Yuk Bing Siu, Which Led Him Down a Rabbit Hole of Research into Why Locally Produced Spirits Weren’t a Bigger Trend in Hong Kong.

He Was ‘Reading Wine Literature at 13’. Now He’s the Best Sommelier in Asia

Yeung Sees This as the Philosophy of Kinsman: to Parlay Hong Kong’s Past Without Becoming Too Sentimental or Attached.

‘I Never Felt Pressure’: 15Th-Generation Sake Maker on Tradition and Change

“I Wanted to Also Put a Little Bit of That into the Space, Where Like the Dividers Are Just Below Your Eyes. So You Can Shoot Knowing Glances at [Guests in The] Other Booths. ”

Why a Chinese-Canadian Food Writer Has Made Hong Kong Cocktail Bar Kinsman a Shrine to Cantonese Liquor – to Revive the City’s ‘Forgotten History’

By Maya Lin-Takahashi

• Oct 8, 2026 • 7 min read

Why a Chinese-Canadian Food Writer Has Made Hong Kong Cocktail Bar Kinsman a Shrine to Cantonese Liquor – to Revive the City’s ‘Forgotten History’

Direct Answer • Key Takeaway

Yeung Was Intrigued by Cantonese and Chinese Spirits Long Before He Began Dabbling in Bartending. as a Writer, He Has Always Aimed to “Look at Parts of the Picture That Other People Are Not Looking At”.

Maya Lin-Takahashi

Consumer Tech & Gadget Reviewer

Maya is a hardware enthusiast who tests and reviews smart home devices, smartphones, wearables, and audio gear. She focuses on practical consumer value and build quality.

Tags: why chinese canadian food writer has made hong kong cocktail bar kinsman shrine cantonese liquor