Who could have imagined a new Hong Kong hospitality concept would stem from the UK’s cost of living crisis? The Holywell’s, a unique café by day and speakeasy by night in Hong Kong Island’s Sheung Wan neighborhood, aims to recreate the atmosphere of a house party.
Andrea Mak Yu-ching and Richard Tam Chun-long, inspired by the rising trend of house parties in the UK during the post-Covid-19 era and the increasing cost of living, decided to bring a similar concept to Hong Kong. The couple, who had enjoyed hosting gatherings in their southern England home, returned to Hong Kong, finding it challenging to host in the city’s small apartments. “We were struggling to find a cozy, intimate spot where you can really have a conversation and catch up with your friends,” Mak said. “Where the music is not too loud and you still get professional-quality drinks.”
Quitting their full-time jobs, Mak and Tam opened The Holywell’s. Starting with a yellow front door, the “home-themed bar” was inspired by their long-time abode in London’s Chelsea neighborhood. The name comes from Holywell Hill, a street in St Albans, where they lived towards the end of their UK stay. By day, “Mrs. H’s Coffee House” serves coffee, tea, and gourmet cookies. By night, a knock on the door grants entry to a quaint townhouse space, complete with vintage-inspired armchairs, bookshelves, framed photographs, paper lamps, and ceramic mugs, creating the feel of an idyllic English home.
Given the prevalence of speakeasies in Asia, Mak and Tam had to think creatively. “A lot of concepts involve the hardware side of things, the facade and the interior, so we wanted to focus on the things that guests can interact with and soft elements to pull the theme and the concept together,” Mak explained. Visitors can participate in a scavenger hunt for a free drink and are encouraged to post postcards sharing their experiences and extending invitations to friends worldwide.
The bar’s nine signature cocktails reflect classic British flavors and the founders’ UK memories. Categorized into mains, desserts, and digestives, they are available as a tasting set. Highlights include the gin-based Midsummer Forage, inspired by summertime berry-picking, and Picnic Fizz, featuring fresh strawberries, basil, and black truffle balsamic vinegar, served in a jam jar. The Club Orange, a Negroni-style drink with orange and chocolate bitters, is the most popular. There’s also a mocktail option: Driver’s Pint, an alcohol-free Irish coffee.
At the end of August, The Holywell’s will introduce a new menu with six drinks representing its fictitious family members. The Club Orange will remain, and banana crumble made from Mak’s original recipe will continue to be served.
Mak and Tam actively engage with their clientele, stationing themselves at the bar, which seats 21 and has two standing spots, at least three times a week. “We’re trying to bring the house party atmosphere,” Tam said, “that’s why it’s natural for us to be there more often, and when guests come in, it feels almost natural to them to interact with us as well.”
The future of The Holywell’s menu will evolve based on customer feedback and the growing clientele, ensuring the concept remains dynamic and welcoming.
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