Drink in Focus: the Thai Beef Salad cocktail at The Savory Project

In creating the stand-out drink at The Savory Project in Hong Kong, Coa co-founder Jay Khan and Ajit Gurung captured the best Thai flavours in one adventurous cocktail

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The Thai Beef Salad cocktail by The Savory Project in Hong Kong features savory profiles from beef, peanut and chilli as well as coconut, kaffir lime and rum. Photo: The Savory Project

Published: 5:25pm, 14 Nov 2024

It was in the third year of its reign atop Asia’s 50 Best Bars that Coa co-founder Jay Khan and his trusted deputy Ajit Gurung opened The Savory Project. The Staunton Street concept was a risky move, far removed from the agave-soaked ideas that had brought so much renown and success to Coa. It was a timely one, however, with drinkers’ palates trending towards umami and savoury flavours, allowing Savory Project to position itself as one of the standard-bearers of this shift in tastes.

No cocktail encapsulates the bar’s ethos and execution quite like the Thai Beef Salad, which tastes more like the name than one might think possible.

Inspiration struck during The Savory Project’s lengthy pre-opening R&D phase as Khan and Gurung worked on finalising the menu. “We wanted a drink that was adventurous yet had a familiar feeling to it; something we could all relate to but at the same time evokes curiosity,” recalls Gurung. This combined with a desire to replicate the flavours they love in Thai cuisine, “in a liquid version”, started the pair down the path towards what became the Thai Beef Salad.

Outside looking in – The Savory Project on Staunton Street, Hong Kong. Photo: Handout

“The first thing we had to figure out was how to extract the main characteristics of the dish. Things like beef, peanuts, chilli, herbs, etc,” says Gurung. “Then it was about tuning all the flavours into perfect harmony and ensuring they complement each other.”

The drink contains many elements of a clarified milk punch, according to Khan. A rum infusion using two types of rum, beef stock, peppercorns, black tea, chillies and kaffir lime leaves is batched and rested for a few days to allow the ingredients to harmonise. Then, the infusion is combined with sherry, pineapple and lime juices, and ginger syrup and strained through coconut cream multiple times for fat washing. On the night, the drink is served on rocks with lime zest and a piece of pepper beef jerky.

“It’s a flavour bomb!” Khan exclaims. “It’s a little salty and umami from the beef stock [contrasted] with nutty flavours from coconut and peanut, with a hint of chilli and kaffir lime to make it all taste lively.”

“Those who only like to drink traditional cocktails might think it’s a little too adventurous,” adds Khan. “But to be honest, The Savory Project is all about pushing the boundaries and providing a unique experience to our guests.”