The Landmark Mandarin Oriental, Hong Kong will open a unique new bar concept in collaboration with the iconic New York cocktail bar PDT (Please Don’t Tell).

Regularly voted among the World’s Best Bars, PDT has long been a favourite of New Yorkers who enjoy its intimate privacy, distinctive interiors, and creative cocktails developed by renowned mixologists Jim Meehan, Jeff Bell and their talented bar team. PDT HK, which will open in early 2018, is the first permanent PDT outside New York City.

Following in the tradition of the original, guests will enter the Hong Kong bar through an entrance disguised as a phone booth at the top of the staircase in the lobby’s bustling MO Bar.  The interiors envisioned by Hong Kong designer Nelson Chow will be a playful mix of vintage and modern classics, with nods to PDT’s New York roots including a selection of eclectic taxidermy on the walls.

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“It is extremely exciting to be collaborating with the immensely talented Jim Meehan and Jeff Bell for their first venture outside of the States. After hosting PDT’s pop-up as part of our Masters of Mixology programme last year, we recognised that PDT would be a perfect permanent fit for us,” says Torsten van Dullemen, general manager of The Landmark Mandarin Oriental, Hong Kong.

“The cocktail menu will change frequently throughout the year to take advantage of hyper-seasonal produce and limited-edition wines, beers and spirits. As many guests will be global travellers who may well have been to PDT in New York, we will feature a handful of our house cocktails, such as the Benton’s Old Fashioned, Shark and Mezcal Mule” says Jim Meehan, founder of PDT.

Devotees of PDT’s New York hot dog, by Crif Dogs hotdog stand, need not be concerned as PDT HK will introduce a creative culinary partnership with the city’s leading and most acclaimed chefs, which will be rotated each season.  The inaugural free-range pork, chicken and beef hotdog have been created by the hotel’s renowned culinary director, Richard Ekkebus and further food offerings will be Chef Ekkebus’ take on American comfort foods.

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