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Hope & Sesame, opened in March 2016, is the first “speakeasy” bar in Guangzhou. Tucked away behind a traditional Cantonese cafe in the quaint neighborhood of DongshanKou, the bar is a joint venture between seasoned hoteliers – Bastien Ciocca & Andrew Ho, delivering hospitable service accompanied with delicious cocktails & nightly live jazz music.
As the crowned China Bar of the Year & Best Cocktail Program (DMBA 2018), Best Bar Team, Service Award & Sustainability Award (DMBA 2019), and Asia 50 Best Bars 2019 #35 & 2020 #36, Hope & Sesame is a unique testing ground for beverage innovation. From clarification and exploration of different ice to sous-vide infusions, distillations, fermentation, and micro seasons sourcing, you will discover a wide repertoire of techniques that ultimately, perfects the drink.
Behind a secret door within Hope & Sesame is “The Jazz Room”, a salon with passionate jazz players congregating nightly to perform lively tunes, it is a true sanctuary even for the most discerned jazz enthusiasts. Our Music Directors, Thomas Hoogland, from Netherland, manages a group of 15-18 local and foreigners musicians, varying style and ensuring each night there is consistency and yet diversity.
Hope & Sesame Current and Past Cocktail Menus
Bastien, born in Switzerland to a family of restauranteurs and spirit makers, is a graduate of Ecole Hotelière de Lausanne. As a former vice president of the Swiss barkeeper association and F&B manager at Shangri-la Hotels, his experience expands over 3 continents, thus giving Bastien a worldly perspective of the F&B industry. Upon leaving his position at Shangri-la, He opened the first “speakeasy” cocktail bar in Guangzhou – Hope & Sesame. In 2018 Hope & Sesame was named “Bar of the year – China and best cocktail program” at the DMBA hosted by Drinks Magazine and in 2019, named #35 at Asia’s 50 Best Bars awards. Within the last 3 years, he worked with his team on multiple consulting projects across China with groups such as Four Seasons (Guangzhou) and Mandarin Oriental (Beijing). He also hosted bartending shifts & brand events to over 40 cities across the globe, visiting hundreds of bars. In 2019, the Hope & Sesame team launched their new project in a multi-level historic building in Guangzhou, housing an Italian cafe/bar and a modern bistro focusing on seasonal Chinese produce.
Andrew, a Hong Kong native graduated from Ecole Hoteliere de Lausanne, majoring in international hospitality management. Andrew’s career commenced with trainee positions at Amber – Landmark Mandarin Oriental Hotel and Peninsula Hotel Hong Kong. After joining the Hyatt group upon university graduation, Andrew has progressed from a management trainee position to Assistant Director of Food & Beverage at the prestigious Grand Hyatt Hong Kong in the span of 3 years. Upon leaving his position at Grand Hyatt, Andrew has successfully opened a modern Vietnamese restaurant and the first “speakeasy” cocktail bar in Guangzhou – Hope & Sesame. In 2018 Hope & Sesame was named “Bar of the year – China” at the DMBA hosted by Drinks Magazine and in 2019, named #35 at Asia’s 50 Best Bars awards. Over the span of 3 years, consulting projects, guest bartending shifts and brand events have taken Andrew to over 40 cities across the globe, visiting hundreds of bars. In 2019, the Hope & Sesame team launched their new project in a multi-level historic building in Guangzhou, housing an Italian cafe/bar and a modern bistro focusing on seasonal Chinese produce.