Hong Kong Bars Shift to Zero-Waste Practices and Local Cantonese Ingredients

Three new bars opened in Central this quarter, each built around reduced plastic use and menus featuring ingredients sourced within 50 kilometres of Hong Kong Island.

The changes arrive as foot traffic in the area rebounds from earlier pandemic lows, with operators citing higher demand for lower-impact leisure options after repeated heatwaves made outdoor drinking less appealing.

New spots anchor the shift

Along D'Aguilar Street, the ground-floor space once occupied by a late-night club now houses Root & Branch, which serves cocktails mixed with local citrus and herbs grown on Lantau rooftops. Two blocks away on Hollywood Road, the former PMQ pop-up area has been converted into a permanent venue called Terrace 22 that recycles glassware on site and lists every drink's carbon footprint on the menu. Both locations sit within the Tai Kwun cultural district boundary, where management has encouraged tenants to adopt similar standards since the 2024 renovation cycle.

City statistics released in June show Central recorded 18.4 million visitor entries in the first five months of 2026, a 27 percent rise from the same period last year. Average spend per person at these new bars starts at HK$180 for a non-alcoholic option and HK$320 for signature cocktails, figures operators say reflect the cost of verified local produce rather than imported spirits.

Practical steps for visitors

Bookings for weekend slots at Root & Branch and Terrace 22 are handled through their websites, with same-day walk-ins limited after 8 pm. Guests who bring reusable containers receive a HK$20 discount on the first drink, a policy introduced last month to cut single-use waste. Updated listings appear every Monday on the Central District Business Association site.