The globally acclaimed Tjoget bar team from Sweden, renowned for its consistent ranking in the World’s Best 50 Bars list, is set to make a significant impact in Asia. They are doing so through a strategic partnership with the flagship bar of Hong Kong’s Kerry Hotel, in a venture aptly named Midnight Sun by Red Sugar. This collaboration is a nod to the extended daylight hours of the northern hemisphere’s summer, a unique phenomenon that the team seeks to encapsulate in their bar experience in Hong Kong.
Niklas Forslin, a seasoned member of Tjoget’s staff and the head bartender for this partnership, brings a decade of experience and the prestige of being part of the team when Tjoget first appeared on the World’s Best 50 Bars list in 2016. Forslin is now a key player in the Tjoget Project, an initiative aimed at expanding the bar’s influence globally through various projects, with the Hong Kong bar being one of its latest endeavors.
Forslin’s vision for Red Sugar is to replicate the dynamic atmosphere of Tjoget, transforming it into a must-visit destination bar in Asia. Tjoget, located in Stockholm, Sweden’s vibrant capital, is known for its dual character: a relaxed, top-notch service bar with excellent cocktails, food, and wine during the weekdays, and a pulsating nightclub on weekends, bustling until the early hours.
The partnership between Tjoget and Red Sugar began over a year ago, with Forslin already spending considerable time in Hong Kong to establish the new venture. He acknowledges the cultural differences between Sweden and Hong Kong, especially in communication styles, which he finds more indirect and layered in Hong Kong compared to the straightforward approach back home.
Midnight Sun aims to blend classic Scandinavian cocktail-making with Asian flavors. The bar’s signature cocktails will feature Scandinavian elements like lingonberries and blackcurrants, combined with Asian fruits such as passion fruit and pomelo, creating a unique fusion of tastes. One of their standout creations is the Beetroot cocktail. Based on a whisky sour, it features Naked Malt blended scotch infused with chocolate, mixed with beetroot syrup, and topped with egg white, resulting in a perfectly balanced drink with a harmonious blend of sweetness, bitterness, and the rich aroma of whisky.
Forslin emphasizes that while the drinks at Midnight Sun will differ from those in Sweden, the focus remains on crafting high-quality beverages. This new venture is not just about bringing Scandinavian cocktail culture to Hong Kong but about creating a unique, cross-cultural drinking experience. With its innovative approach and Forslin’s expertise, Midnight Sun by Red Sugar is poised to become a landmark in Hong Kong’s cocktail scene, offering a taste of the Scandinavian summer nights and a fusion of flavors that promise to delight locals and visitors alike.
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