Among a quaint neighborhood lined with eccentric Cantonese collectable and curio shops sits a humble cha chaan teng (Cantonese casual eatery), behind which an illustrious hidden saloon lies – one that is easy to miss but hard to leave. Opening in 2016 as the first speakeasy in southern China, Hope & Sesame brings far-reaching techniques (centrifugal clarification, sous vide infusions, low temperature slow-cooking and rotary distillation) to a bar scene that previously stuck to the traditional – a core ethos that has afforded this haunt a spot on the Asia’s 50 Best Bar list for 5 consecutive years, as well as the award for the Best Bar in Mainland China in 2023.

A testing ground for innovation, previous menu renditions – like the The Kitchen Pantry – drew inspiration from a global selection of lesser-known condiments, sauces, and spices, while the most recent roster, currently in its 15th iteration – To the Flavours – allows imbibers to embark on a quest to uncover the tastiest tipples. 

Think Truffle Banana – a spiced and buttery banana bread liqueur shaken with fermented banana distillate, black truffle honey and an applewood-smoked sticky rice wine for layers of rich complexity, or the eyebrow-raising Taro Aviation – with roasted and distilled purple sweet potatoes, clarified coconut milk and a housemade whey cream cheese and purple potato pudding topper. 

Bastien Ciocca (left) and Andrew Ho (right)

With a mad scientist’s level of unbridled creativity, this establishment, owned by Bastien Ciocca and Andrew Ho, has proven time and again its staying power over the years through numerous menus, across multiple sister venues (Hope and Sesame Shenzhen and Bar SanYou) and with a constant flow of ever-ebullient drinkers.

Hope & Sesame, Miaoqian Xijie 58, Guangzhou, China

This article was originally written for and published on the Asia's 50 Best Bars website here. 

[All images courtesy of Hope & Sesame)