Club Batard

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Club Batard 1/F, 2/F & 3/F, Pedder Building, 12 Pedder Street, Central , Hong Kong

It was a special experience for Maxence Dulou as well as for members last night as he led them through a complete vertic...
09/10/2026

It was a special experience for Maxence Dulou as well as for members last night as he led them through a complete vertical tasting of his flagship Ao Yun w**es over dinner at the club. Particularly special as this was the first time in the world Ao Yun has shown every vintage released in one event, a chance for Maxence to see the amazing work he has led high in the mountains of Yunnan.

The work right from the start has been meticulous, including selecting just the right sites. Ao Yun has evolved over its first decade and has earned its place as a true flagship red w**e for China.

Thank you for sharing your experiences and your w**es exclusively with members last night Maxence. We look forward to what the next decade will bring.

**e **edinner

Last night’s Leflaive dinner at Club Bâtard was one to remember, and two w**es stood out for me: the 1989 Puligny-Montra...
08/10/2026

Last night’s Leflaive dinner at Club Bâtard was one to remember, and two w**es stood out for me: the 1989 Puligny-Montrachet Les Pucelles and the 1992 Chevalier-Montrachet. Expectations were high for both, and they lived up to every one of them. Both were mind-blowing.

The 1989 Pucelles was the last snapshot of the old Leflaive, before biodynamics and before Anne-Claude’s era. It was still so alive at 37 years old, rich and golden, yet with real energy right to the finish.

The 1992 Chevalier was pure generosity: deep, layered, and incredibly complete, the kind of grand cru that reminds you why Leflaive is such a legend.

Two very different vintages, the same magic. W**es like these are why we do what we do.

**edinner

We are honored to receive w**es from (Domaine du Comte Liger-Belair) Domaine du Comte Liger-Belair at Club Bâtard.This a...
02/10/2026

We are honored to receive w**es from (Domaine du Comte Liger-Belair) Domaine du Comte Liger-Belair at Club Bâtard.

This allocation, secured direct from the domaine‘s cellars in Vosne-Romanée offer a rare chance for members to enjoy ready to drink vintages with perfect provenance.

W**e Director Alexis Boisseau presents the collection.

We had the pleasure of hosting Sake Hundred (Sake Hundred ) Founder Ryuji Ikoma (Ryuji Ikoma ) and Product Director Yosu...
29/09/2026

We had the pleasure of hosting Sake Hundred (Sake Hundred ) Founder Ryuji Ikoma (Ryuji Ikoma ) and Product Director Yosuke Kawase at Bâtard for an extraordinary evening exploring ”The Art of Acidity.“ 🍶✨

Marking our very first Sake Pairing Dinner at the club, it was incredible to experience how seamlessly these different expressions—from effervescent and crystalline to oak-aged and sweet—interplayed with the menu.

A big thank you to Ryuji, Yosuke, and the entire Sake Hundred team for bringing their craft, passion, and deep expertise to our tables.



Unpolished rice on the right with 18%-polished rice on the left. Sake rice is polished to remove proteins and fats that can create heavier flavours, bringing out a cleaner, more refined taste. Taking it down to just 18% takes around 200 hours using industrial diamonds—far beyond the 50% polishing already considered exceptional.

Sake Hundred (Sake Hundred ) Founder Ryuji Ikoma (Ryuji Ikoma )

Sake Hundred (Sake Hundred ) Product Director Yosuke Kawase (河瀬 陽亮 )

A few standouts from the night:
BYAKKO x Alaskan King Crab Chawanmushi: The pure, elegant, and mineral-driven profile of BYAKKO was a sublime match for the delicate crab.

BYAKKO x Alaskan King Crab Chawanmushi: The pure, elegant, and mineral-driven profile of BYAKKO was a sublime match for the delicate crab.

AMAIRO x Lobster Pithivier: A rich dish with Sauce Américaine needed real depth to stand up to it, and AMAIRO brought the exact sweetness and structured acidity required to make the pairing sing.

AMAIRO x Lobster Pithivier: A rich dish with Sauce Américaine needed real depth to stand up to it, and AMAIRO brought the exact sweetness and structured acidity required to make the pairing sing.

RAIHI × Roquefort Basque Burnt Cheesecake
The evening’s clear favourite by a show of hands. RAIHI, a long-aged sake matured at freezing temperatures and rested in French oak, represents a new possibility for ageing in sake—combining innovative maturation techniques to create an elegant, complex and deeply aromatic expression.

RAIHI × Roquefort Basque Burnt Cheesecake
The evening’s clear

96 reasons to celebrate. 🍾We are delighted to offer our members the chance to enjoy the peerless 2015 Salon, recently ar...
22/09/2026

96 reasons to celebrate. 🍾
We are delighted to offer our members the chance to enjoy the peerless 2015 Salon, recently arrived at the club.

A pure expression of Le Mesnil-sur-Oger, right from its inception more than the century ago Salon has represented the ultimate in rarity and quality. A blanc de blancs Ch*****ne made only in exceptional vintages, it has captured the imagination of connoisseurs ever since.

Ready for your next celebration. 🥂✨

*****neSalon **eLife *****neMoments *****ne

Deciphering Burgundy is never easy—especially when the room can't even agree on a single winner! 🍷✨Earlier this month, L...
10/09/2026

Deciphering Burgundy is never easy—especially when the room can't even agree on a single winner! 🍷✨

Earlier this month, Linden brought back our popular Burgundy Masterclass series at the Club. Across two back-to-back sessions of Whites and Reds. We mapped out terroirs, classifications, producer styles, and vintage nuances glass by glass.

The highlight? The spirited debates at the end of each session. When it came down to voting for the favorite bottle of the night, both the White and Red masterclasses ended in a virtual 50/50 split! Proof that when it comes to Burgundy's top terroirs and producers, beauty truly lies in the palate of the beholder.

Thank you to all the members who joined us for two unforgettable evenings of learning, tasting, and friendly debate.

Which Burgundy style usually takes your top spot—racy Whites or complex Reds? Drop your vote below 👇

**eTasting **es

Two sessions at the Australian Open in private suites, and two of Victoria's most sought-after w**e estates. Coming Janu...
09/09/2026

Two sessions at the Australian Open in private suites, and two of Victoria's most sought-after w**e estates. Coming January, we visit Melbourne, Club Bâtard style.

Sixteen places, booked out within a day.

03/09/2026

Two chefs from Asia’s #1 restaurants (2024 & 2026) are to helm the kitchens at Club Bâtard Shanghai.

The secret is officially out. ✨

This November, Club Bâtard Shanghai opens at Cha House with two world-class talents leading our kitchens:

🍷 Daniel Calvert | Culinary Director, Suchots by Daniel Calvert
🥢 JJ Lin | Executive Chef, Cha Xuan

Watch the full reveal above.

📍 Cha House, Shanghai | Opening November 2026

JJLin ShanghaiDining FineDining

Gone in a flash. ✨ Our inaugural mooncake 🥮 boxes are completely spoken for.From Kee Wah’s private partner range, our Eg...
02/09/2026

Gone in a flash. ✨ Our inaugural mooncake 🥮 boxes are completely spoken for.
From Kee Wah’s private partner range, our Egg Custard Mochi offered a contemporary, velvety bite never sold in retail shops. Alongside it, our Wh**ky, Fig & Mixed Nut mooncake brought a custom recipe steeped in Macallan 12 Year Double Cask—crafted strictly for Club Bâtard and nowhere else.

Congratulations to our members who claimed theirs before they were gone.

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Gone in a flash. ✨ Our inaugural mooncake 🥮 boxes are completely spoken for.From Kee Wah’s private partner range, our Eg...
01/09/2026

Gone in a flash. ✨ Our inaugural mooncake 🥮 boxes are completely spoken for.
From Kee Wah’s private partner range, our Egg Custard Mochi offered a contemporary, velvety bite never sold in retail shops. Alongside it, our Wh**ky, Fig & Mixed Nut mooncake brought a custom recipe steeped in Macallan 12 Year Double Cask—crafted strictly for Club Bâtard and nowhere else.

Congratulations to our members who claimed theirs before they were gone.

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1/F, 2/F, 3/F Pedder Building, 12 Pedder Street
Hong Kong

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