One such place where Japanese quality control is still firmly on the menu is Causeway Bay’s Executive Bar. This tiny 27th floor speak easy is the domain of Ichiro-san, bartender extraordinaire and a whisky connoisseur. This bar is to whisky lovers what Shenzhen is to married men, a chance to chill out and enjoy the sweeter things in life, safely cocooned by leather sofas and dim lighting. Ichiro uses ice sphere to control dilution in your whisky and matches tipples with the likes of a whole leg of Jamón Ibérico, which is sliced in front of your eyes.

Using a Ginsu 2000 no doubt.