Hope & Sesame, opened in March 2016 is the first “speakeasy” cocktail 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
A unique testing ground for cocktail innovation. From liquid clarification, redistillation and exploration of different ice to sous-vide infusions, you will discover a wide repertoire of techniques that ultimately, perfect the drink. However, simplicity is key, so in most of the cases, the curious guests will ask and we will be pleased to explain them more on the technics and recipe for each drink.
While we rotate our menu about every four months, we do have drinks very close to our heart. The Earl Grey Dark & Stormy is one of them, it was literally the first drink when we opened our doors. It’s simple and refreshing. It’s a great introduction to cocktails for new costumers and yet technically interesting with a house brewed ginger beer and earl grey fast infusion into a dark rum served on the side with some earl grey ice cubes.
THE JAZZ ROOM
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. It opened on November 2016.
THE SPIRITS KITCHEN
The brand new “Spirits Kitchen” at Hope & Sesame is a space dedicated to conducting tasting of premium spirits in a “test kitchen” setting. The bar staff will provide careful recommendations for connoisseurs who would like to pick from the carefully crafted gin menu, with over a 100 types of the owner’s favorite gin available by the glass. The “Spirits Kitchen” is also an innovation cocktail lab, where customers can learn about the various cutting-edge techniques used at Hope & Sesame to create their signature cocktails.
Andrew, a Hong Kong native graduated from the Ecole hôtelière de Lausanne, majoring in international hospitality management. Andrew’s career commenced with trainee positions at Landmark Mandarin Oriental Hotel and Peninsula Hotel Hong Kong. After joining the Hyatt group upon university graduation, Andrew has progressed from management trainee position to Assistant Director of Food & Beverage at the prestigious Grand Hyatt Hong Kong in the span of 3 years due to his outstanding knowledge of the industry and a modern approach to F&B management. Upon leaving his position at Grand Hyatt, Andrew has successfully opened a modern Vietnamese restaurant and Hope & Sesame.
Bastien, Born in Switzerland from a family of restaurateurs / wine maker and graduate of the Ecole hôtelière de Lausanne has a vast amount of experience in the F&B industry all over the world. Former F&B Manager at Shangri-La Hotels in Malaysia and China and Presided of the French section at the Swiss Barkeeper Association (SBU) for two years. Bastien is the co-founder of Hope & Sesame. He is particularly devoted for researching new flavors and different approaches when it comes to cocktail development. He joined various local and international competitions as participant as well as part of judging and organization panel. Bastien love sharing his knowledge with anyone who curiously ask him what he is preparing. He speak French, German and English with some notions of Bahasa Malaysia and Mandarin. He is passionate for photography and visuals. When he can find some spare times, he dive, run, explore and think what’s the next menu will be like.
2018: China Bar of the Year / China Best cocktail program
Finalist Top 4 China: Best Design / Best Bar Team / Sustainability / Innovation
Top 10 China: Bartender of the year / Music program / Service
2017: Finalist Top 4 China: Bar of the year / Best cocktail program / Best Design
Top 15 China: Bartender of the year / Music program / Bar Team
2016: Esquire Top 50 Restaurants & Bar in China
That’s PRD Guangzhou – Cocktail Bar of the Year
City Weekend Guangzhou – Nominee Best New Bar