Ajit Gurung

Bartender, manager and now co-founder of one of the city’s most anticipated bars, Ajit Gurung’s is one of the most respected personalities within Asia’s hospitality industry. After tenures at Lily & Bloom and Stockton, which he looks back on fondly, the Nepalese native joined previous 40 Under 40 honouree Jay Khan at COA, where he managed the bar to exceptional standards. As a testament to his work ethic, the bar recently won first place on Asia’s 50 Best Bars for the third consecutive year, a feat achieved by no other establishment.

The secret to success, says Gurung, is to focus more on the people and not just the drinks. “We approach things differently,” he explains. “Instead of viewing our bars solely as a business, we take a bartender’s perspective and aim to create the perfect guest experience. Our goal is to consistently push the boundaries of creativity and adventure, while providing a simple, familiar and welcoming environment. By doing so, we hope to shake up the industry and set the standard for the ultimate guest experience.”

Riding on this success with COA and furthering his relationship with Khan, Gurung’s latest venture sees him elevated to co-founder for The Savory Project, a new cocktail bar on Staunton Street whose impeccable concoctions spotlight savoury flavours, a niche Gurung and Khan discovered while working at their beloved tequila and mezcal joint. Although Covid delayed the new venture’s opening, Gurung says an epiphany during the pandemic only strengthened his love for, and belief in, the concept. 

“There were times when I thought maybe Hong Kong’s not the place to do this, or maybe this bar isn’t the right thing to do, but those thoughts ultimately made me realise that The Savory Project is actually what I wanted the most,” he says. “I saw the vision then, and I’ve never wanted anything different.”