Celebrating the vibrant local food scene, VEA Lounge is launching a new cocktail selection inspired by Hong Kong’s classic dishes in forms of delicious libations. From now until October 19, guests can indulge in the cocktail lounge’s latest creations such as Mango Pomelo, created with a local dessert in mind. The cocktail is made with clarified mango, pineapple, star anise, coconut cream caviar, with Bacardi Carta Blanca and frozen grapefruit pulp. Named after the Asian citrus fruits popular over Chinese New Year, Kumquat blends London dry gin, oleo-saccharum, citric acid solution and kumquat lemon, served with a kumquat “lolly”. Embracing the local tea culture, Pu-erh mixes Beefeater gin, dried tangerine & thyme, distilled pu-erh tea with lemon for a citrus-laced cocktail. An alternative would be Dusk to Dawn, a floral concoction prepared with London dry gin, yellow chartreuse, goji liqueur, jasmine, ginger, redistilled oolong tea, citric acid, apple, elderflower, and cold brew butterfly pea flower infusion.