Zuma

After rising quarter of a century of cocktail consumption, I can safely say that Zuma in Hong Kong is the first place I've ever drunk a cocktail from a carnivorous plant.

Artesian may have pioneered the use of carnivorous plants for cocktails, back in 2012, but Zuma takes the vase-shaped flower of the pitcher plant to its natural conclusion, filling the insect-murdering bowl with "nectar" made from clarified mango and coconut rum.

The flowers, which come from Paris, are thoroughly sterilised before use. Placed on illuminated crushed ice and replete with sweet, tangy nectar, they make smart, very sippable drinks that fit the local palate and offer plenty of theatre: unique, well-thought out and fun.

As at other Zumas around the world, the menu here changes regularly, while crisp, contemporary design creates an appealingly timeless feel. Set atop the restaurant in a glitzy mall in the heart of the financial district, the bar draws a suited and booted city crowd.