Hope & Sesame, ranked No.29 globally, No.7 in Asia and The Best Bar in mainland China on The World’s 50 Best Bars 2025, has become a leading name in Asia’s contemporary bar scene. Cheng International, on behalf of Fenjiu International, invited the founder of SANYOU from Hope & Sesame, Bastien Ciocca, together with Aaron Ao of SANYOU at The Living Room Bar, The Silk Lake House at Hangzhou Shangri-La, to travel from China to London for an immersive baijiu masterclass and guest shift.
Momentum then carried seamlessly into GŎNG on the 52nd floor. As night fell over London, attention shifted to the bar, where Fenjiu cocktails took centre stage, pouring ideas discussed earlier on the masterclass directly into the glass.
Framing their work around contemporary interpretations of Eastern flavours, the two bartenders built six distinct cocktails on Fenjiu 10YO and Fenjiu Fen Chiew Brown, each prompting lively discussion among guests.
“Emerald Mountain” was described as drawing baijiu’s strength into a lighter frame of bubbles and balanced acidity; “Bamboo Shrimp” surprised many with its contrast—aromas hinting at savoury prawn, followed by notes of green bamboo and bergamot on the palate. Meanwhile, the house signature “Moli-Tini” stood out for its restrained structure, using jasmine to amplify Fenjiu’s pure, clean aroma. Many guests tasted their way through the full line-up, noting that the evening reshaped their understanding of how seamlessly baijiu can integrate into Western cocktail frameworks.
Notably, many of those ordering were not registered attendees but Shangri-La hotel guests drawn in by the atmosphere at GŎNG. After trying a first round out of curiosity, several returned for more. Their response offered a clear indication of Fenjiu cocktails’ appeal within a contemporary European bar setting.
