Argo Bar Hong Kong: Winning acclaim for the Four Seasons
Only four years old—and already renowned as one of the world’s best bars. How has an establishment as young as Argo Bar Hong Kong already drawn such levels of international acclaim? The perfect mix of atmosphere, experience, and innovation.
Lush textures,
whimsical touches
Argo Bar Hong Kong, situated in the Four Seasons, is designed like a modern conservatory or lifesize terrarium, with floor-to-ceiling glass windows, mirrored surfaces, pastel hues, and lush, layered textures. The focal point is a dramatic central column of spirits—almost a tree-like display of bottles. Critics have called the space a “visual triumph”, amplifying the stunning harbor view with mirrored reflections. But the designers also included whimsical touches, such as hand-crafted paper insects to add artistry and surprise.
More fun than formal
The vibe of the Argo Bar is intended to evolve from a relaxed lobby bar in the daytime to a more dramatic cocktail lounge by night. Regardless of the time of day, former Beverage Manager Federico Balzarini said the staff aims to make the experience more fun than formal. A perfect example is the Argo Bar’s welcome beverage—a champagne cocktail garnished with colorful gummy bears.
“[I] can safely say there is no bar like Argo… if you told me a few years ago I’d be craving bubbles and gummy bears, I’d have raised an eyebrow or three. Mixing fun and formal in a Four Seasons is no easy feat. Well done to the team creating such an experience.”
Sam Gilani
The London Boozehound &
Founder of the Bartender’s Edit
Lush textures, whimsical touches
Argo Bar Hong Kong, situated in the Four Seasons, is designed like a modern conservatory or lifesize terrarium, with floor-to-ceiling glass windows, mirrored surfaces, pastel hues, and lush, layered textures. The focal point is a dramatic central column of spirits—almost a tree-like display of bottles. Critics have called the space a “visual triumph”, amplifying the stunning harbor view with mirrored reflections. But the designers also included whimsical touches, such as hand-crafted paper insects to add artistry and surprise.
More fun than formal
The vibe of the Argo Bar is intended to evolve from a relaxed lobby bar in the daytime to a more dramatic cocktail lounge by night. Regardless of the time of day, former Beverage Manager Federico Balzarini said the staff aims to make the experience more fun than formal.
A perfect example is the Argo Bar’s welcome beverage—a champagne cocktail garnished with colorful gummy bears.
“[I] can safely say there is no bar like Argo… if you told me a few years ago I’d be craving bubbles and gummy bears, I’d have raised an eyebrow or three. Mixing fun and formal in a Four Seasons is no easy feat. Well done to the team creating such an experience.”
Sam Gilani
The London Boozehound &
Founder of the Bartender’s Edit
Innovation and boundary-pushing mixology
Argo Bar Hong Kong was named after the mythical Greek ship that sailed Jason and the Argonauts to the Golden Fleece, a nod to the bar’s quest for the extraordinary. The name evokes a sense of adventure and discovery, representing the bar’s goal of sourcing and creating innovative beverages.
One such innovation is a series of unique cocktails featuring Asian-sourced ingredients which risk becoming a luxury thanks to climate change. Centering ingredients like cacao and kumquat, this line of libations begs patrons to consider the question: ‘What will we be sipping on when scarcity impacts future cocktail crafting?’
Other Argo innovations include their own twists on classic cocktails. For example, the “Not A Vieux Carré” offers a “boldly sweet, tropical, and raisin-forward” alternative to the modern cognac sour-style Vieux Carré, a signature drink from the Carousel Bar in Hotel Monteleone.
Innovation and boundary-pushing mixology
Argo Bar Hong Kong was named after the mythical Greek ship that sailed Jason and the Argonauts to the Golden Fleece, a nod to the bar’s quest for the extraordinary. The name evokes a sense of adventure and discovery, representing the bar’s goal of sourcing and creating innovative beverages.
One such innovation is a series of unique cocktails featuring Asian-sourced ingredients which risk becoming a luxury thanks to climate change. Centering ingredients like cacao and kumquat, this line of libations begs patrons to consider the question: ‘What will we be sipping on when scarcity impacts future cocktail crafting?’
Other Argo innovations include their own twists on classic cocktails. For example, the “Not A Vieux Carré” offers a “boldly sweet, tropical, and raisin-forward” alternative to the modern cognac sour-style Vieux Carré, a signature drink from the Carousel Bar in Hotel Monteleone.
Racking up global recognition
Argo’s atmosphere, experience, and innovation have not gone unnoticed. The establishment has been collecting commendations since it opened in 2021 under Beverage Manager Lorenzo Antinori. Before joining Argo Bar, Antinori helped lead the Caprice Bar’s cocktail program—also situated in Four Seasons Hong Kong—to #10 in Asia’s 50 Best Bars (2021).
Racking up global recognition
Argo’s atmosphere, experience, and innovation have not gone unnoticed. The establishment has been collecting commendations since it opened in 2021 under Beverage Manager Lorenzo Antinori. Before joining Argo Bar, Antinori helped lead the Caprice Bar’s cocktail program—also situated in Four Seasons Hong Kong—to #10 in Asia’s 50 Best Bars (2021).
Thanks to both Antinori’s and Balzarini’s leadership, Argo Bar has been repeatedly recognized as one of Asia’s 50 Best Bars from 2022 onward, most recently earning #11 in 2025. The establishment has even been named one of the World’s Best Bars, coming in at #56 this year.
When Federico Balzarini took over as Beverage Manager in 2023, he also brought experience with accolades. Balzarini was part of the award-winning team that earned the American Bar at The Savoy first place in The World’s 50 Best Bars (2017).
John Gabbay, who made his name at The Champagne Bar (Four Seasons, Miami), was recently announced as Argo Bar’s latest beverage lead. Will he help Argo Bar continue to climb the World’s Best list?
“Argo is already in a fantastic place. The team has been together for years and they execute their craft beautifully. I’m not here to reinvent the bar, but to become part of the machine, to help carry the legacy forward, support the team, maintain high standards, and be a strong host. My role is to elevate what already works, not to replace it.”
John Gabbay, who made his name at The Champagne Bar (Four Seasons, Miami), was recently announced as Argo Bar’s latest beverage lead. Will he help Argo Bar continue to climb the World’s Best list?
“Argo is already in a fantastic place. The team has been together for years and they execute their craft beautifully. I’m not here to reinvent the bar, but to become part of the machine, to help carry the legacy forward, support the team, maintain high standards, and be a strong host. My role is to elevate what already works, not to replace it.”
Nicole Bump
Nicole is a seasoned content strategist and writer with 15+ years of experience turning complex ideas into compelling stories. As founder of Bump Inbound, she helps brands connect with audiences through thoughtful strategy, sharp planning, and standout writing.