Interview: Linus Leung on Reinventing Hong Kong Nightlife in Shoreditch

Hook: When London foodies can't find authentic, memorable drinks

If you've ever landed in Shoreditch hungry for a drink that actually feels like the place it's inspired by, you're not alone. Too many bars offer vague nods to 'Asian flavours' with zero context or craft. In this profile interview, Linus Leung—founder and head mixologist of Bun House Disco—walks us through how he translates 1980s Hong Kong nightlife inspiration into cocktails, sources tricky ingredients like pandan and rice gin, and uses thoughtful restaurant storytelling to make every drink feel like a small cultural trip.

Snapshot: Why Bun House Disco matters now (2026)

Bun House Disco opened in Shoreditch with a clear thesis: nostalgia as a design and menu principle, executed through careful sourcing and storytelling. In late 2025 and into 2026, hospitality trends have sharpened—guests demand provenance, sustainability, and real narratives. Bars that succeed now are not just creative; they're accountable. Linus's approach blends all three: a playful late-night aesthetic rooted in research, partnerships with specialty suppliers, and menu copy that educates as much as it entertains.

Key takeaways up front

• Story-first mixology: Build menus around specific memories, not just ingredients.
• Ingredient craft: Use pandan and rice elements deliberately—balance aroma, texture and structure.
• Source smart: Partner with reputable Asian grocers and small UK distillers; preserve freshness.
• Be culturally respectful: Credit inspiration and avoid flattening complex traditions into gimmicks.

Meet Linus Leung — the person behind the concept

Linus grew up between Cantonese home kitchens and late-night film scores—movies, neon signs and noodle houses. That sensory memory is the spine of Bun House Disco. We met him in the bar's booth, neon glow bouncing off glassware, and he explained the mission plainly:

“I wanted people to feel like they’d walked into a corner of 1980s Hong Kong—no replicas, but the mood: the smell of pandan toast at a dai pai dong, the buzz of late-night karaoke. Drinks should be as much about memory as flavour.”

From memory to menu

Linus treats menus as short stories. Each cocktail references a place or moment—an elevator to an anecdote about stiff vermouths in Kowloon lounges, or a pandan-scented dessert from a mom-and-pop cafe. He trains staff to recite these stories not as scripts, but as invitations to guests to participate in the memory.

How 1980s Hong Kong shapes the drinks

Hong Kong in the 1980s was neon-soaked, multilingual, and culinary adventurous. For Linus that era provides three practical design cues:

• Contrast: Bitter, sweet and herbal notes played together in street and club culture—think canned bitters alongside fresh tropical aromatics.
• Texture: Rice-based desserts, silky custards and pandan cakes inform the mouthfeel of cocktails.
• Color & showmanship: Neon greens, pinks and the theatrics of late-night service are part of the sensory package.

Case study: The pandan negroni

One of Bun House Disco’s signature drinks, their pandan negroni, exemplifies Linus’s method of retro-fitting a classic with a culturally specific aromatic. It uses a pandan-infused rice gin, white vermouth and green chartreuse. Here’s his version adapted for home bartenders:

Pandan Negroni (Bun House Disco style) — Serves 1

For the pandan-infused rice gin

• 10g fresh pandan leaf, green part only
• 175ml rice gin (see sourcing notes below)

Roughly chop the pandan leaf and place in a blender with the gin. Blitz briefly to release aroma, then strain through a fine sieve lined with muslin to achieve a vibrant green gin. Store refrigerated and use within 7–10 days.

For the drink

• 25ml pandan-infused rice gin
• 15ml white vermouth
• 15ml green chartreuse

Stir with ice in a mixing glass, strain into a chilled tumbler or rocks glass with one large ice cube. Garnish with a thin strip of pandan or a flamed citrus peel if you want contrast.

Ingredient sourcing: pandan, rice gin and beyond

One of Linus's biggest operational headaches—and an advantage—is reliable sourcing. Ingredients like pandan are perishable and unfamiliar to many UK wholesalers, while rice-based spirits are still a niche category.

Where Bun House Disco sources pandan in 2026

Linus uses a three-tier strategy:

1. Daily fresh from specialist markets: Wing Yip and local East London grocers remain essential for fresh pandan leaves. For the freshest leaves, Linus recommends visiting markets in the morning, when new deliveries arrive.
2. Freezing for consistency: When fresh leaves are abundant, he blanches and freezes portions to smooth seasonal gaps while retaining aroma.
3. Tap reliable distributors: For steady volume, Bun House Disco works with UK speciality importers (e.g., SousChef-type retailers and independent Asian suppliers) that will pack pandan on ice for next-day delivery.

Rice gin: what it is and how to buy or make a version at home

Rice gin can mean either gin distilled from rice or a gin infused with rice-related aromatics. In the UK, fully rice-distilled gins remain rare but are on the rise as craft distillers experiment with alternative bases. For bars, two pragmatic approaches work:

• Stock commercially distilled rice gins where available; they lend authenticity and a subtle grain sweetness.
• When commercial options aren't available, create a rice-mimic infusion: toast 20g of short-grain rice, steep it briefly in 500ml neutral spirit with a small wedge of pandan and a few juniper berries for 12–24 hours, strain and adjust with a measured botanical blend to approximate gin profile. (This is an infusion, not a true distillation.)

Linus stresses transparency: “If it’s an infusion, we say so on the menu. Guests appreciate honesty.”

Where to shop in London (practical list)

• Wing Yip (Barkingside and Croydon) – large-volume fresh pandan, Asian aromatics
• Local East London grocers & Spitalfields vendors – morning picks for freshest leaves
• Specialty online retailers (e.g., Sous Chef, other UK speciality shops) – for packaged pandan pastes and preserved forms
• Small UK craft distilleries – partner for bespoke rice gin batches (many distillers in the UK now accept small runs)

How culture shapes a drinks menu: strategy and examples

Linus describes his menu process in four steps—Research, Translate, Test, and Teach.

1. Research

“I collect recipes, oral histories and old menus,” Linus says. He listens to record stores, watches region-specific films, and interviews family members about flavours at home.

2. Translate

Translation is not imitation. A dessert's texture might inform a cocktail's mouthfeel; a snack's savory edge might suggest a saline finish to a drink.

3. Test

Linus runs low-stakes tasting nights for friends and staff. He emphasizes texture—rinses and foams are common techniques—and controls for balance over theatrics.

4. Teach

Finally, staff training ensures the story is told well. Bun House Disco uses short cue cards and two-minute rehearsals per drink to embed provenance without being preachy.

Shoreditch cocktail scene in 2026: where Bun House Disco fits

Shoreditch has evolved from raw creative energy to a sophisticated scene where craft and concepts compete. In 2026, successful bars differentiate through authenticity, sustainability, and strong narratives. Bun House Disco sits at a sweet spot: it’s playful enough to attract a younger crowd yet rigorous in its technique to pass muster with cocktail connoisseurs.

Linus says collaboration has grown; bars now share seasonal ingredient buys to reduce waste and invest in shared cold-chain logistics. This cooperative approach arose in late 2025 as labour and distribution costs rose—an important context for restaurateurs aiming to copy the Bun House Disco model.

Practical advice: How to bring Bun House Disco's ideas to your home bar or restaurant

For home cooks and cocktail hobbyists

• Pandan infusion at home: Use the blender method for quick results. Always refrigerate and consume within 7–10 days.
• Make a rice-mimic gin: Toast rice, steep in neutral spirit, add juniper and citrus peels for complexity. Label bottles so you know what’s infused.
• Balance aroma with structure: Intense aromatics like pandan need a backbone—use measured ratios (e.g., 25ml spirit : 15ml fortified wine : 15ml herbal liqueur) as a template.
• Low-ABV option: Swap rice gin for a pandan tonic spritz: 30ml pandan syrup, 90–120ml tonic, lime, and a basil leaf for brightness—on-trend and drinkable (see more on low- and no-ABV trends in food and drink coverage).

For bar owners and menu developers

• Start with one regionally-inspired flight: Offer a sampler of three drinks that showcase an ingredient in different ways (aromatic, savory, and dessert-like).
• Document sourcing: Put origin details on the menu—where pandan was bought, who distilled your rice gin batch. Customers in 2026 expect transparency.
• Partner with distillers: Commission small-batch rice gin runs to differentiate your bar—many UK craft distilleries now offer cost-effective collaborations (see case studies on small-batch production).
• Train storytelling: Two-minute service pitches keep provenance concise. Avoid clichés and ensure cultural context is accurate and credited.
• Manage perishables: Blanch and freeze surplus pandan; make concentrated pandan water or paste for longer shelf life.

Trends and predictions: what to watch in 2026 and beyond

Based on Linus's experience and industry movement, here are reliable trends shaping the next 12–24 months:

• Nostalgia-led hospitality: Expect more bars that use nostalgia as a creative framework, but the winners will pair that nostalgia with authenticity and research.
• Ingredient transparency: Menus will list origin stories and sustainability practices as standard; guests will expect it.
• Rice spirits boom: More distilleries are experimenting with rice bases, creating a broader market and better supply channels.
• Low- and no-ABV refinement: Botanical non-alcoholic options incorporating pandan, jasmine, and rice textures will become mainstream.
• Collaborative logistics: Shared purchasing and cold-chain systems among independent bars will reduce costs and food waste.

Ethics and cultural sensitivity: a quick guide

Linus is direct about responsibility. Recreating flavours from another culture requires respect. He recommends three guardrails:

• Credit the source: Mention the dish, region, or memory that inspired a drink.
• Collaborate locally: Work with chefs and suppliers from the communities you’re referencing.
• Avoid caricature: Keep presentation and language grounded—no exoticising copy that reduces a culture to a prop. For a deeper look at evolving hospitality norms and trust in hosting, see recent field reporting.

Final thoughts from Linus

“When you lean into culture with curiosity, not appropriation, you create something generative. My job is to make people feel, taste and remember—then let them ask questions. That’s how cocktails become conversations.”

Actionable next steps

1. If you're visiting London: book a tasting slot at Bun House Disco (check their site for seasonal openings) to experience the pandan negroni and the storytelling first-hand.
2. For home bartenders: try the pandan negroni recipe above, sourcing fresh pandan from an Asian grocer and using a neutral spirit to mimic rice gin if necessary.
3. For bar owners: contact a local craft distillery about a pilot rice gin batch and start a monthly storytelling night to test narrative-driven menu items.

Why this matters for foodies and home cooks

Food-focused travel isn't just about restaurants—it’s about the contexts that make flavours meaningful. Linus's work at Bun House Disco demonstrates how a drink can carry a place's memory: the smells, textures and attitudes. For travelers, this means seeking out bars that can explain their inspirations honestly. For home cooks, it’s permission to experiment—if you pair technique with respect.

Call to action

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