改Kaizen

かいぜん善Embracing Kaizen!

V.3 2024/2025

The Elevated Izakaya
Welcome to The Aubrey, an elevated Japanese izakaya on the 25th floor ofMandarin Oriental, Hong Kong. With amazing views of Victoria Harbour,
we offer three unique bar experiences, a cozy drawing room, and a curiolounge. Inspired by Japanese art and culture, our menus feature high-quality
Japanese ingredients and traditional cooking techniques.
Our beverage programme, led by Devender Sehgal and his team of expert
bartenders, promises an unforgettable dining and drinking experience withevery visit.

Tailored Drinks Experiences
The Aubrey houses three distinct spaces offering unique beverage experiences,inspired by the essence of Japanese izakayas.
At the Main Bar, Devender Sehgal and team offer The Aubrey’s Signature
Cocktail menu and Seasonal Cocktails. The Signature Cocktail menu evolves
annually and is anchored by a theme – moving on from the game of Chess, to thespirit of Shochu. The Seasonal Cocktail menu is a list of three cocktails based on aseasonal Japanese fruit that rotates quarterly.
The small and intimate, four-person Omakase Cocktail Bar reinvents thequintessential omakase experience. Our skilled team of mixologists take guests ona unique beverage journey across Japanese spirits and flavours.
The Champagne and Sake Bar celebrates the age-old tradition of oysters andchampagne, while also exploring sparkling sakes and wine masterclasses.

Seasonal Cocktail

改KaizenCheek to Cheek
Okinawa Pineapple, Rice Shochu, Plantation Dark,
Crème of Coconut, Sherry, Curry Leaf

かいぜん善Creamy • Tropical • Fresh180

Utogi
Okinawa Pineapple, Cascahuin Blanco, Wasabi, Cumin, Citrus
Toasty • Grassy • Refreshing
180

Nago
Okinawa Pineapple, Botanist Citrus, Lavender, HoneySpicy • Floral • Fruity
180

Prices are in Hong Kong dollars and subject to 10% service charge.

A Philosophy of Continuous Improvement
Kaizen, a Japanese term meaning “change for better,” is a philosophy that focuseson the practice of continuous improvement. This mindset serves as the guiding
principle for our new menu. This philosophy emphasises the importance of small,incremental changes that lead to perfection over time.

Glory Gimlet
IMO Shochu, Citrus, Nikka Gin, Earl Grey, Cardamon, Sauv Blanc

Kaizen in Mixology:
The Art of Perfecting Cocktails
At The Aubrey, we’ve embraced Kaizen to breathe new life into a variety ofclassic cocktails. This approach involves making small, consistent changes toour recipes and presentation, enhancing their flavours and appeal for today’s
discerning palate. Each cocktail on our menu reflects a continuous commitment
to improvement and a dedication to perfecting the craft - a lifelong commitment
and a never-ending journey.

Citrusy•Bright•Herbal
170

The classic Gimlet cocktail, a three-ingredient masterclass in simplicity andbalance, has sailed through history since the 1920s as a British naval remedy
for scurvy. With Gin, lime juice, and sugar, it paved the way for countless
cocktails, becoming an icon in the sour category. Our Glory Gimlet pays
homage to this legacy with The Aubrey spin, incorporating Imo Shochu,
Sauvignon Blanc, and Earl Grey tea with cardamom, celebrating both its richmaritime past and enduring appeal.

Prices are in Hong Kong dollars and subject to 10% service charge.

Noble ManIn Between the Line

Michter’s Rye, Old Duff Genever, Campari, Malvasia, Orange

IMO Shochu, Botanist Gin, Basil, Habanero, Citrus, Ginger

Bitter•Complex•Spirit Forward

Spicy•Refreshing•Floral170

170

The Noble Man is a reinterpretation of Boulevardier, the classic cocktail
with roots from Paris in 1920s. A Bourbon based variation of the classic
Negroni. At The Aubrey, we’ve infused this forgotten classic with ourKaizen philosophy, making subtle enhancements to elevate its taste andsophistication.

An award-winning drink that claimed victory at the Cocktail
competition in 2015 returns with a light and fresh twist. Featuring Imo
Shochu from Kagoshima, Habanero and Ginger, In Between the Line delights
with its sweet, sour, and herbal notes. Perfectly balanced with Botanist
Gin and Yasuda Imo Shochu. This vibrant cocktail offers a refreshing andinvigorating experience, ideal for those seeking a harmonious mix of flavours
in their drink.

Prices are in Hong Kong dollars and subject to 10% service charge.

Prices are in Hong Kong dollars and subject to 10% service charge.

A Day in YokohamaAkemi

Bianco Vermouth, Fino Sherry, Coconut, Elderflower, Oregano

Don Julio Blanco, Strawberry, Brine, Shiso, Tomato, Citrus

Low ABV•Light•Refreshing•HerbalFresh•Savoury•Vibrant170

170

The first Gin based cocktail created in the 1890s by bartender Louis Eppinger
for Yokohama Grand Hotel which subsequently developed Japan’s cocktail
culture and well documented by Amanda Schuster’s “Signature Cocktails”.
This low-ABV classic is a savoury based cocktail, bitters balance the sweetness
of Vermouth and the crispness of Sherry with a hint of coconut, elderflower
and oregano.

Akemi is The Aubrey’s version of Red Eye - a Beer cocktail influenced by
the famed Bloody Mary. A lighter drink for those who prefer Beer to Vodka.
Popularised by the 80’s film “Cocktail,” it usually omits the raw egg found in
the movie version. Traditionally made with Japanese lagers, it pairs well withthe tomato juice’s sweetness and acidity. Originating from a time when pubs
had to offer non-alcoholic options, patrons would mix tomato juice with beer
to enjoy a lighter drink.

Prices are in Hong Kong dollars and subject to 10% service charge.

Prices are in Hong Kong dollars and subject to 10% service charge.Sea & Son

Lonely Street

Strangers & Son Gin, Pineapple, Citrus, Honey, Campari, Curry Leaf

MUGI Shochu, Michter’s Rye, Cinnamon, Hassaku Rocks, Citrus

Herbal•Tropical•Refreshing

Sweet & Sour•Festive•Stimulating

170

170

Sea & Son is our twist on the traditional Jungle Bird cocktail, which dates
back to the 1970s. Originally served as a welcome drink at the former Kuala
Lumpur Hilton, the Jungle Bird was crafted by Jeffrey Ong at the hotel’s
Aviary Bar, earning its name from being served in a porcelain bird-shapedvessel. The Jungle Bird made its recipe book debut in 1989 in “The New
American Bartender’s Guide” by John J. Poister and was later featured in Jeff
“Beachbum” Berry’s “Intoxica” in 2002. Sea & Son retains the tropical andfruity essence of the original while adding a touch of curry leaf and herbal
notes of yellow chartreuse.

The first mention of the Whisky Sour was in 1862 from The Bartenders
Guide by Jerry Thomas. However, it’s likely that people were drinking Whisky
Sours long before this. Like so many spirits and cocktails, we can thank sailors
for this delicious cocktail. The Aubrey’s classic take on Whisky Sour features
Hassaku Rocks, Michter’s Rye and Barley Shochu from Miyazaki Prefecture.

Prices are in Hong Kong dollars and subject to 10% service charge.

Prices are in Hong Kong dollars and subject to 10% service charge.

HighballTwenty Twenty - Four Fashion

Yuzu HighballNikka FTB, Mizunara Imo Shochu, Hinoki, Sherry, Smoke

Scotch Whisky, Aerated Water, Yuzu

Aromatic•Spirit Forward•Complex

160

170

Bothy Highball
Single Malt, Aerated Water, Citrus

Developed in the early 1800s as the most classic Whisky based cocktail. The
Old Fashioned is a three simple ingredient recipe. The Aubrey’s take on thisclassic cocktail uses Nikka FTB in place of the classic Bourbon, enhancedwith Imo Shochu aged in Mizunara Cask, Hinoki Bitters, and Demerarasugar. Blended with Sherry to add a delightful softness and smokey aroma toelevate the classic.

Prices are in Hong Kong dollars and subject to 10% service charge.

160

From The Barrel
Japanese Whisky, Aerated Water, Citrus
160

Prices are in Hong Kong dollars and subject to 10% service charge.

A Lifelong Commitment to Excellence
At The Aubrey, we believe in honouring the past while embracing the future.
Our new cocktail menu reflects this belief, bringing forgotten classics into thespotlight and introducing them to a new generation of cocktail enthusiasts.
We invite you to join us and experience the art of mixology through thephilosophy of Kaizen.

Devender Sehgal

Beverage Manager, Mandarin Oriental, Hong Kong

Please speak with our team to curate an non-alcoholic drink
based on your preference.

Devender Sehgal, the esteemed Beverage Manager at The Aubrey, has been a key
figure since its inception in 2020. Known for his innovative cocktails featuring
niche Japanese spirits. Devender’s contributions have led to The Aubrey’s
recognition in the Top 10 of Asia’s Top 50 Bars, after only 3 short years. He has
also been named in the Top 100 of Drinks International’s 2024 Bar World 100ranking. With accolades such as Bartender of the Year by Time Out Awards
2022, Tatler Awards 2022, and The Bar Awards 2017, and his impressive career
trajectory, including pivotal roles at Michelin-starred establishments, Devender’s
dedication and creativity continue to elevate the bar experience in Hong Kong.
His contributions have solidified The Aubrey’s reputation as a premier destinationfor exceptional cocktails and hospitality.

V.3 2024/2025

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