67 Pall Mall Hong Kong - Club Events

We are beyond pleased to announce the launch our very first residency bar in Hong Kong, 67 on Hollywood. In typical 67 Pall Mall fashion, we’re proud to present the most extensive by-the-glass Chinese wine selection in Hong Kong: 67 in total (it’s our favourite number).

Nestled in the heart of Central, 67 on Hollywood is situated on 41 Hollywood Road (next to Frenchies bakery). Named the second coolest street in the world in 2024 by Time Out, Hollywood Road now has its very own 67 Pall Mall residency. How’s that for accolades?

67 on Hollywood 
41 Hollywood Road, Central, Hong Kong
Tuesday to Wednesday, 16:00-00:00 (Last call at 23:30)
Thursday to Friday, 16:00-00:30 (Last call at 00:00)
Saturday, 16:00-00:00 (Last call at 23:30)

View our wine list here.

67 Pall Mall Members can make a reservation via the Members’ Portal. For non-members, walk-ins are welcome.

For one night only, Pierre-Marie Pattieu, Master Sommelier will be taking over the bar at 67 on Hollywood. Hailing from the sunny south of France, Pierre-Marie cut his teeth in Michelin-starred restaurants before gallivanting around the globe in search of the most thrilling bottles. Now based in Hong Kong, where he represents Jackson Family Wines, he’ll be sharing some personal favourites – along with plenty of insights, anecdotes, and maybe a cheeky trade secret or two.

The evening begins with a bang: Eric Rodez Cuvée Les Crayères served from magnum, paired with spicy chilli crisp toasties, undeniable proof that Champagne can handle a little heat. Then, onto the whites: 2020 Yangarra Estate Roux Beauté and 2021 Château Simone Palette, paired with grilled lemongrass chicken and satay sauce. For the reds, we’re serving two 2009 gems: Freemark Abbey Cabernet Sauvignon and Château Lassègue, matched with our rich, 3-hour slow-cooked char siu. We’ll then round up the evening with a timeless pairing – 2010 Château Rieussec 1er Grand Cru Classé with a selection of artisan cheeses.

The menu:

Spicy Chilli Crisp Toasties
Laoganma, jamon, cheddar
NV Éric Rodez , Cuvée des Crayéres, Grand Cru, Ambonnay, Extra-Brut

Grilled Lemongrass Chicken Satay
Homemade peanut sauce
2020 Yangarra Estate, Roux Beauté, Roussanne, McLaren Vale
2021 Château Simone, Palette

3-hour Slow-cooked Char Siu
Homemade barbecued Spanish Iberico pork with honey glaze
2009 Freemark Abbey, Cabernet Sauvignon, Napa Valley
2009 Château Lassègue, St Emilion Grand Cru

Artisan Cheese Selection
2010 Château Rieussec, 1er Grand Cru Classé, Sauternes

Pairing the great wines of the world with the spice-rich flavours of Asia is incredibly tricky, but getting it right is incredibly rewarding – and incredibly delicious! Join us for this bespoke five-course dinner to discover this for yourself.

Nobody knows the subject better than our resident Master of Wine Richard Hemming, who has spent the last two years writing our latest book, Wine & The Food of Asia. Based on months of original research, Richard unearthed brand new ways to match diverse wines with classic Asian dishes.

In partnership with Spices Restaurant at The Repulse Bay, we are serving a menu that recreates the recipes and the specific wine matches from the book. Starting with an aromatic Tandoori-cooked curry, top-class Condrieu from Stéphane Ogier provides opulent stone-fruit indulgence. Next, a spicy, oak-influenced Sauvignon-Semillon blend made by South African superstar Duncan Savage has the sophistication and weight to pair with piquant daal makhani. Moving to Malaysia, the rich coconut creaminess of beef rendang goes with an exotic, tropical Gewuztraminer, while classic Phad Thai finds its perfect partner in a powerful Central Otago Pinot Noir from Surveyor Thomson. We finish with an irresistible mango sticky rice washed down with the fizzy sweetness of GD Vajra’s excellent Moscato d’Asti.

With each course and its wine match personally introduced by Richard, this dinner will open your eyes – and your tastebuds – to bold new frontiers of flavour.

The menu: 

Welcome drink
2018 Rathfinny, Rosé, Brut, Sussex

Makhani Murgh: organic chicken fillet roasted in tandoori oven
garam masala and cumin with creamy tomato sauce
2022 Stephane Ogier, Combe de Malleval Condrieu

Daal Makhani: North Indian lentil stew
Rajma and green cardamoms with homemade naan bread
2023 Duncan Savage, White, Western Cape

Beef Rendang: 48-hour braised Malaysian curry beef brisket
steamed jasmine rice with lemongrass and fresh coconut cream
2022 Gewürztraminer, Gustave Lorentz, Alsace

Pad Thai: wok-fried rice noodles with shrimp and crispy bean curd
Thai sweet and sour sauce
2017 Surveyor Thompson Pinot Noir, Central Otago

Mango sticky rice: gold-dusted fresh mango with shredded coconuts
softened black and white glutinous rice with roasted sesame seeds
2024 Moscato d’Asti Vajra, GD Vajra, Piedmont