THE Landmark Mandarin Oriental, Hong Kong recently announced the opening of its new bar concept, PDT, a stylish, intimate cocktail bar seating 25 guests in a unique collaboration with the operators of the iconic New York cocktail bar PDT (Please Don’t Tell). Regularly voted among the World’s Best Bars, PDT has long been a favorite of New Yorkers who enjoy its secret phone booth entrance, distinctive interiors, and creative cocktails developed by renowned mixologists Jim Meehan, Jeff Bell and their talented bar team. PDT Hong Kong will be the first permanent PDT outside of New York City. Located on the mezzanine above MO Bar, the hotel’s vibrant all-day-dining venue, PDT Hong Kong follows the tradition of its predecessor: guests will enter through an entrance disguised as a phone booth at the top of a staircase. Designed by Nelson Chow, the interior retains key elements from PDT NYC, such as the copper bar top, herringbone-patterned wood ceiling and taxidermy, but each asset has been imbued with a playful spin. PDT Hong Kong’s drinks menu features 15 cocktails including a mix of PDT classics and new creations crafted especially for Hong Kong. These new offerings include the “Big Fan,” a refreshing shandy served with Cabeza tequila, lime juice, pink peppercorn, guava and Moonzen Fuijan radler; the “Bad Hunter,” a John Collins prepared with Chivas blended Scotch whisky, Fernet Hunter, lemon juice, dragon’s eye and Moit Brut Imperial Champagne; and the “Milky Tea Punch,” a rich flip composed of Ron Zacapa Centenario rum, Hennessy V.S.O.P. cognac, Rickshaw tea, condensed milk, Tayouran egg and Angostura bitters. The cocktails are supplemented with a selection of regional beers, wines and non-alcoholic options. PDT Hong Kong’s food menu is chef Richard Ekkebus’ take on U.S. comfort foods. The menu features the bacon-wrapped, deep-fried beef dog with kimchi from the New York menu while new creations for PDT HK include the “honkie dog,” or fried pork dog with sakura shrimp and XO mayo. Not to be missed is the okonomiyaki-style tater tots topped with kewpie mayonnaise, takoyaki sauce, shredded nori, bonito shavings and scallions. The bar opens from 5 p.m. to 1 a.m. from Monday to Thursday, and from 5 p.m. to 1:30 a.m. Friday and Saturday. (Maggie Tang) | 