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Ryan Nightingale, A Legend Soy Hong Kong


The Canadian bartender of Aberdeen Street Social, Ryan Nightingale has claimed the Chivas Masters Regional title for Hong Kong last month. The cocktail competition requires the bartenders to create three new cocktails, taking inspiration from the classic cocktails of New York, as well as using local flavours from Hong Kong, and one of Tokyo style. The key for Nightingale to won the title, was the local-themed cocktail “Noble bean”. There are plenty of local Hong Kong bartenders candidates in the competition, What is it so special about Noble Bean, and about a Canadian winning this prize?


This glass of award-winning cocktail features soybeans, including the Vitasoy soy milk, as well as the Pearl River Bridge soy sauce! " Soy beans are a food staple of Hong Kong, and soy sauce the everyday seasoning that can be found in any grocery stores." Ryan pointed out that at the beginning of the history of Chivas, it is also sold in grocery stores, to meet the needs of everyday life , Like soy sauce. " The beans are so transformative and rich with possibilities, the humble bean can morph into a noble ingredient. The artistry that goes into this is akin to the whisky making process. They belong together.”


Soy sauce has long been Ryan's secret weapon. He had replaced soy sauce for salt in a Bloody Mary which was well received. With soy sauce together with soy milk, it becomes an unlikely soybean duo. "Noble bean is a dessert cocktail that is both sweet and savory, like caramel-sea salt which is Briton's favorite combination.” Ryan explained that under the influence of the sea breeze, Chivas as a Scotch whisky always taste a little salty. A small dash of soy sauce gives Noble bean a savory finish with more depth. It might sounds a bit childish to use soy milk in the drink, but the alcohol of whisky and the saltiness of soy sauce gives the drink a real punch, and the sweetness balances the taste. It is a powerful and sophisticated cocktail.

After working in London,The Canadian bartender had settled in Hong Kong for three years. You can tell he really likes this place from how well he manage to use the local ingredients to mix a drink. “Hong Kong is a vibrant and dynamic city. When I first come to Hong Kong, there were a bit of cultural barriers, but only for the first six months. As long as you love food, it is easy to talk with people.”

For more information about Aberdeen Stree Socialand other great pubs, stay tuned in Bar Star’s social media pages:


Noble Bean


60ml Chivas 12 yo

30ml Soy milk

15ml Tempis Fugit creme de cacao

5ml naturally brewed light soy sauce



Add all ingredients into a shaker tin

Shake over large cubed ice

Strain into chilled glass bottle, using funnel

Place straw, and sip away

Chivas Master 2017香港區比賽在上月完滿結束,由Aberdeen Street Social、來自加拿大的Ryan Nightingale奪得冠軍。來自加拿大有甚麼特別?因為比賽分三個部份,每名參賽者分別要做三杯飲品,一杯紐約經典風格,一杯本土主題,再加一杯東京風的。而為Ryan贏得這個獎項的關鍵,正是本土主題的Noble Bean。參賽者裡有不少土生土長香港調酒師,Noble Bean到底有甚麼致勝之處?



原來豉油早已成為Ryan的秘密武器,在調Bloody Mary時,他已試過以豉油代鹽,而客人也相當受落。今次豉油夾豆奶,就更成了黃豆二重奏。「這(Noble bean)是一杯像甜品的雞尾酒,甜美得來又帶點鹹味,就像英國人喜愛的海鹽焦糖口味。」他解釋Chivas是蘇格蘭威士忌,而蘇格蘭在海風影響下,威士忌總帶點鹹味。在Noble bean裡,少許豉油的作用就是讓飲品有一個帶鹹味和多重香氣的收結。別看用上豆奶好像有點孩子氣,飲起來威士忌和鹹味接連給人味覺衝擊,甜味起了平衡和點綴的作用,這是一杯味道有力而知性的雞尾酒。


想知更多有關Aberdeen Stree Social以及其他出色酒吧的資訊,就要緊貼Bar Stars 在網站以及各個社交網站上的發佈:




40ml 芝華士12年

30ml 豆奶

15ml Tempis Fugit Creme de Cacao

5ml 生抽豉油