Quinary has been open in Hong Kong’s Central since 2012, its founding concept drawn from the food science approach pioneered at El Bulli – understanding why certain aromas, flavours, and textures work together, and applying that thinking to cocktails. The bar calls this multisensory mixology, and it shapes everything from the drinks themselves to the physical menu guests hold in their hands, which is designed in collaboration with an in-house marketing and design team to mirror the concept of each seasonal theme.

The room is rustic and industrial in feel, with an elongated layout where tables and seating are arranged to allow easy movement through the space. Subtly coloured wallpaper, warm lighting, and music that shifts with the mood of the evening complete the atmosphere. Every guest is asked on arrival whether it is their first visit – those who are new receive a full introduction to the concept, while returning guests are welcomed back by name. 

The Earl Grey Caviar Martini has been on the list from the beginning and remains the bar’s best-selling drink – a combination of spherification and air foam technique that brings the multisensory philosophy into its sharpest focus.

The non-alcoholic list is built on the same principle: no ingredient used solely for that section, with existing preparations explored for new applications rather than developed in isolation.

Production runs from a dedicated factory and lab separate from the bar, supporting the preparation of house ingredients through standard operating procedures and regular taste checks. Many of the team have been with the bar for many years, and staff development includes company-funded visits to distilleries, art museums, cultural landmarks, and food markets – feeding a broader range of reference points back into the creative work at the bar.