Ammo @ Hong Kong

March 3, 2017

Ammos chief allure is its sparkling, stunning copper-hued setting in a former 19th-century explosives compound; its menu is tempting too - sea urchin worshippers can sample battered oysters dabbed with uni, followed by angel hair pasta, made on-site with organic Italian eggs, then soaked in sea urchin cream. Ammo also specialises in sous-vide cocktails, with bases like sous-vide Pampero Anejo rum & sous-vide Kraken black spiced rum - the technique is meant to preserve fresh fragrances & flavours for a more nuanced beverage.