A first-of-its kind airport bar concept, Intervals brings an exceptional cocktail experience to global travellers passing through HKIA.
Travellers now have a new reference for world-class cocktails with the launch of Intervals at Hong Kong International Airport. A destination in its own right, this first-of-its-kind concept aims to reinvent the airport experience with an elevated drink and food programme set amongst the exceptional vantage point of the newly opened Skybridge.
Intervals has been developed by Mei Mei Song, Director of Global Brands and Transformation of airport hospitality company Plaza Premium Group, together with creative director Victoria Chow, founder of acclaimed Hong Kong bar The Woods.
The concept and the name ‘Intervals’ is inspired by the idea that the time of day becomes fluid while travelling, and that instead key actions are measured in intervals of time – whether it’s how long it takes to clear security, the transit time, the time it takes to get to the gate, or the time between boarding time and final call.
Intervals is a comprehensive dining concept purposefully designed for the airport setting: from the F&B offerings to interactive and engaging experiences, everything from the menu design to a dedicated Intervals app that provides knowledge about the drinks alongside beverage-focused travel inspirations, coupled with immersive interior design and the unbeatable Skybridge view.
“To celebrate our 25th anniversary, we wanted to create something unique with Intervals that makes the airport experience a part of the journey that travellers look forward to,” says Mei Mei Song. “Airports have transformed their retail and meal offerings tremendously over the years – and yet a sophisticated cocktail bar that is a destination in and of itself has not been done yet. This project takes a different spin from anything we’ve done before, and bringing on Victoria means we are creating a category-defining experience that is beyond drinks, driven by her creative vision.”
Intervals’ drinks programme showcases a series of miniature sips, known appropriately as a ‘flight of cocktails’, that have been tailored to how much time a guest has to spare before their flight. The flights range from a 15-minute to a 45-minute experience.
The shortest ‘flight of cocktails’ is the 15-minute experience which offers two beverages including To Dream, made with Tequila, chamomile-vanilla tea, bianco vermouth, and sparkling wine; and To Wake, a blend of nitro-brewed coffee, Cognac, and topped with a tofu-hazelnut cream.
For those with 30 minutes to spare, a longer experience includes a four-cocktail ‘flight,’ while those with 45 minutes may want to experience a flight of six, which include To Begin, a frozen cocktail made with Nigori sake, honeydew, and galangal, and To Maturity, featuring a Calvados, sweet wine, and topped with wheat beer.
Intervals will also offer a non-alcoholic ‘flight’ that riffs on the seasons. To Spring is a refreshing combination of garden-y Seedlip, lacto-fermented cucumbers and non-alcoholic vermouth. To Summer is a warm-weather refreshment of a non-alcoholic aperitif, coconut and compressed watermelon, while To Autumn channels cooler weather through zero-alcohol red wine, blackberry, lemon, and plum bitters.
“We are so thrilled to be able to bring a world-class beverage programme to Hong Kong International Airport, as well as something exciting and interactive to the international bar scene,” says Victoria Chow. “We want travellers to come to Intervals with a sense of wonder and discovery, and perhaps even choose to check in early so that they can have some fun and experience our ‘flights of cocktails!’”
Intervals’ food experiences are also tailored to travellers’ available interval of time. The offering of an elevated and global take on “pinchos” (tapas-style bar snacks) allows guests the flexibility of picking just one or as many pieces as they desire from an ever-changing rotation of eight types from a roving custom-made trolley. These include a special take on the classic Hong Kong Prawn Toast with Sakura Shrimp; Fig and Goat cheese on Rye with Honeycomb Crumbs; and Mini Taco with Glazed Turkey Meatballs, amongst others.
For travellers who have the shortest available interval of time and are unable to sit down for an experience, Intervals has also created custom takeaway boxes of cocktails and pinchos perfect for on-board dining.
Designed by Australian architect Mitchel Squires of AVT Studios, Intervals is located on the Skybridge at HKIA. The space has been designed to host different travel profiles; whether travelling solo, with a partner or in a group, there is a seat for everyone. Designed to accentuate its unique location and allow unobstructed front-row views of Hong Kong International Airport’s runways, the space also includes references to traditional time-keeping devices such as pendulums, sundials, and hourglasses.
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