Hong Kong grows no wine and is one of the best places in the world to drink it. The bars and restaurant cellars are concentrated within about two kilometres — Central, Admiralty, and across the harbour in Tsim Sha Tsui.
The reason is a tax decision. Hong Kong abolished duty on still wine in 2008, and the city became a centre of the fine wine trade and the auction market almost overnight. For a visitor that means hotel restaurant cellar lists that would be remarkable in Paris or New York, and bottles you would struggle to find open anywhere else.
The density is the practical advantage. An evening can take in three or four rooms on foot or one short MTR ride, which is not true of any other city on this map. Book the restaurant cellars ahead; the bars mostly take walk-ins after work.
