From the guys behind Ping Pong 129 Gintonería – Sai Ying Pun’s subterranean gin and tonic bar – Dai Bing (“big ice” in Cantonese) champions the Japanese art of ice-making. The quirky Sheung Wan bar exudes a moody tropical vibe with green palms and dark walls, but the star of the show is the city’s first “ice suite” – a dedicated space to make artisanal ice. These carefully produced cubes melt more slowly than conventional ice, so as not to dilute the delicate flavour of long drinks such as starfruit spritzers, vermouth spritzers and gin and tonics.
Ice, ice baby
Japanese mixologist Yuta Inagaki spills all about Dai Bing’s cocktails and ice suite
Tell us about the ice suite.
It is used to store and display our artisanal ice, which is made in a Clinebell freezer – the same device ice sculptors use to form ice blocks into statues.
How is it different than normal ice?
Trapped air and impurities cause normal ice to melt quickly. Our ice is made using a slow-freezing method that causes it to melt more slowly.
What’s your favourite cocktail on the menu?
If I had to pick one, it’d be the Spumoni. It has a complex, refreshing flavour – give it a go if you’re already a fan of the Aperol Spritz.