Founders of The Opposites bar on contrasting but complementary mixology styles

Marking a new era of cocktail crafting in the city, The Opposites by bar veterans Antonio Lai and Samuel Kwok is a bold showcase of how opposing talents can blend into something greater than the sum of their parts. Stephenie Gee meets the co-founders 

If there is some truth to the saying “opposites attract”, the new bar venture from close friends and mixology heavyweights Antonio Lai and Samuel Kwok is certainly proof of it. Aptly named The Opposites, the 60-guest venue is intended “to create unity with opposites”, showcasing the art of juxtaposition through a series of paired cocktail offerings founded on the contrasting but complementary mixology styles and personalities of the two. “Cocktails are not meant to satisfy all palates. They’re all special in their very own way, as are the palates of our guests. So we take our contrasting mixology styles to our advantage and work together in hopes that everyone who comes to The Opposites can find something that they enjoy,” Lai explains. 

First crossing paths over a decade ago, Lai – a self- professed non-academic who worked his way up from waiter to bartender to the creative force behind beloved concepts like Quinary, Room 309 and Draft Land Hong Kong – champions an avant-garde approach to the craft (think spherification, foaming and smoking), while Kwok is a master of elegantly balanced cocktails with an adventurous touch when it comes to ingredient combinations. He’s always been sensitive to flavours, a trait inherited from his parents – “picky eaters”, he calls them. “It’s our contrasting mixology approach that led us to this idea of juxtaposition,” says Kwok, who was bar manager at Quinary for eight years. “During our time working together at Quinary, we cultivated a deep understanding of each other’s style and philosophies, which allowed us to align our vision effectively. Through our distinctive styles, we wish to create something greater than the sum of our parts, ultimately enriching the experience of our guests.” 

The idea of juxtaposition informs almost every aspect of the bar. The interiors, for example, are defined by a colour palette of smoky amber and royal blue, the former embodying the lively energy and creativity of Lai, and the latter mirroring Kwok’s elegance and refinement. The bar station, too, is distinctly set up to reflect their individuality – Lai’s half showcases laboratory equipment like a pressure homogeniser squasher and Girovap reducing distiller alongside bespoke vessels, whereas Kwok’s reveals a pristine display of bottles and delicate classic glassware. 

Then there’s the drinks. Thoughtfully arranged in ascending order of ABV, the menu features a lineup of 16 cocktails presented in pairs, each demonstrating a contrasting reinterpretation of eight classic cocktails, namely: Pimm’s Cup, Pisco Sour, Boulevardier, Garibaldi, Charlie Chaplin, Vieux Carré, Sazerac and Bloody Mary. 

How did you ensure that the drinks come together cohesively as one menu, while showcasing your respective styles?

Lai: We first confirmed the classic cocktails as the core of our menu structure, and that pretty much set a solid direction for us. We get our inspiration from our daily lives and surroundings, incorporating our own mixology style to create the list of signatures you see in the menu. 

And what was the reason behind choosing those eight classic cocktails?

Lai: Choosing which classic cocktails to feature was no easy task and sparked a lot of debate among us. I mean, there are the obvious crowd-pleasers that have stood the test of time– the Negronis, Martinis and Manhattans. But our aim here was to shine a spotlight on some of the unsung heroes, the classics that haven’t quite reached the same level of fame yet. So with that in mind, we each took on the challenge of putting our own spin on a different classic cocktail, hoping to introduce them to a whole new generation of cocktail enthusiasts. 

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Any personal favourites or highlights?

Lai: Scoop Me Up is my favourite twist on the menu! Instead of the usual egg white like in the classic Pisco Sour, I’ve replaced it with a pink guava white tea foam for a super refreshing texture. And to make it even more exciting, I top it off with a smoke bubble. When you pop that bubble, you’re hit with an amazing wave of tropical pineapple scent! It’s a drink that’s all about engaging your senses and having a good time. 

Kwok: My personal favourite has to be the House of Saints, which is my take on the Vieux Carré. This drink is all about blending different spirits to achieve that perfect balance. It’s adventurous while still honouring the essence of the classic! 

Tell us about some of the challenges.

Lai: Our menu concept centres around reinterpreting classic cocktails through our distinct approaches. Striking a balance between innovation and preserving the essence of the original can be quite challenging at times. We also have to ensure that our individual interpretations complement each other’s flavour profiles without clashing. 

You have contrasting personalities and styles – what is the collaboration process between the two of you like?

Kwok: Communication, communication, communication! We love exchanging ideas to find that sweet spot where Antonio’s drinks remain captivating and operationally friendly, while mine feature simple yet special garnishes that elevate the cocktail experience. 

There was a lot of thought put into food menu too.

Kwok: Our bar philosophy shines through the food menu as well. We worked with Anne Cheung, founder of Jouer to come up with this food menu – to combine the essences of two contrasting cuisines to form something new and exciting. 

What can you tell us about the ambience of the bar?

Lai: We’ve created a space that projects a cosy and relaxed vibe, perfect for everything from intimate chats to big group gatherings over some drinks and tasty bites. We’ve intentionally designed the bar station to be at the same level as the guest bar tables, which helps create a welcoming atmosphere. This way, cocktail enthusiasts can enjoy the art of mixology while also encouraging conversation between our bartenders and guests. 

What do you hope guests take away from coming to The Opposites? 

Kwok: We hope to encourage people to break away from their usual choices and discover something new. 

What is it you enjoy most about this job?

Kwok: That beaming smile of satisfaction on our guests’ faces. There’s nothing more encouraging and delightful than seeing our guests truly appreciate the effort we’ve put into the drinks. 

Hong Kong has a vibrant bar scene – what do you think makes a bar stand out?

Lai: In Hong Kong, where there’s no shortage of bars, having a unique identity is super important. You really need to have a clear vision of the vibe and offerings you want to deliver. That way, when guests are looking for a particular experience, your bar will be the first one that pops into their minds! 

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