Intervals, a new dining and drinks concept, is set to open at Hong Kong International Airport. Developed by Mei Mei Song, Director of Global Brands and Transformation at Plaza Premium Group, and creative director Victoria Chow, Intervals aims to redefine the airport experience by offering elevated food and beverage options in a unique setting. The concept is inspired by the idea that time becomes fluid while traveling, and key actions are measured in intervals.
Intervals is designed to enhance the airport journey and aligns with Plaza Premium Group’s mission to “make travel better.” The comprehensive dining concept includes a range of F&B offerings, interactive experiences, a dedicated Intervals app providing information about the drinks and travel inspirations, immersive interior design, and stunning views from the Skybridge.
Mei Mei Song explained that Intervals was created to make the airport experience a memorable part of the journey. While airports have improved their retail and dining options over the years, a sophisticated cocktail bar that stands out on its own has not been done before. The collaboration with Victoria Chow aims to create a unique experience that goes beyond just serving drinks.
The drinks program at Intervals features “flights of cocktails,” which are tailored to the amount of time guests have to spare. The experiences range from 15 minutes to 45 minutes, with each flight offering a selection of cocktails. There are also non-alcoholic flights inspired by the seasons.
The food offerings at Intervals are designed to accommodate travelers’ available intervals of time. Guests can choose from a selection of elevated “pinchos” (tapas-style bar snacks) from a rotating menu. The flexibility allows guests to pick as few or as many pieces as they desire. For travelers with limited time, Intervals also offers custom takeaway boxes of cocktails and pinchos for on-board dining.
Designed by Australian architect Mitchel Squires of AVT Studios, Intervals is located on the Skybridge at Hong Kong International Airport. The space is designed to cater to different types of travelers, whether they are solo, with a partner, or in a group. The design incorporates references to traditional timekeeping devices, complementing the concept of intervals.
Intervals has partnered with local Hong Kong brands such as Plantation Tea, Loveramics, and Young Master Brewery to create a sense of place and showcase local craftsmanship. The team aims to create a sense of wonder and discovery for travelers and hopes they will enjoy the unique “flights of cocktails” at Intervals.
Intervals, a new dining and drinks concept, is set to open at Hong Kong International Airport. Developed by Mei Mei Song, Director of Global Brands and Transformation at Plaza Premium Group, and creative director Victoria Chow, Intervals aims to redefine the airport experience by offering elevated food and beverage options in a unique setting. The concept is inspired by the idea that time becomes fluid while traveling, and key actions are measured in intervals.
Intervals is designed to enhance the airport journey and aligns with Plaza Premium Group’s mission to “make travel better.” The comprehensive dining concept includes a range of F&B offerings, interactive experiences, a dedicated Intervals app providing information about the drinks and travel inspirations, immersive interior design, and stunning views from the Skybridge.
Mei Mei Song explained that Intervals was created to make the airport experience a memorable part of the journey. While airports have improved their retail and dining options over the years, a sophisticated cocktail bar that stands out on its own has not been done before. The collaboration with Victoria Chow aims to create a unique experience that goes beyond just serving drinks.
The drinks program at Intervals features “flights of cocktails,” which are tailored to the amount of time guests have to spare. The experiences range from 15 minutes to 45 minutes, with each flight offering a selection of cocktails. There are also non-alcoholic flights inspired by the seasons.
The food offerings at Intervals are designed to accommodate travelers’ available intervals of time. Guests can choose from a selection of elevated “pinchos” (tapas-style bar snacks) from a rotating menu. The flexibility allows guests to pick as few or as many pieces as they desire. For travelers with limited time, Intervals also offers custom takeaway boxes of cocktails and pinchos for on-board dining.
Designed by Australian architect Mitchel Squires of AVT Studios, Intervals is located on the Skybridge at Hong Kong International Airport. The space is designed to cater to different types of travelers, whether they are solo, with a partner, or in a group. The design incorporates references to traditional timekeeping devices, complementing the concept of intervals.
Intervals has partnered with local Hong Kong brands such as Plantation Tea, Loveramics, and Young Master Brewery to create a sense of place and showcase local craftsmanship. The team aims to create a sense of wonder and discovery for travelers and hopes they will enjoy the unique “flights of cocktails” at Intervals.
Intervals, a new dining and drinks concept, is set to open at Hong Kong International Airport. Developed by Mei Mei Song, Director of Global Brands and Transformation at Plaza Premium Group, and creative director Victoria Chow, Intervals aims to redefine the airport experience by offering elevated food and beverage options in a unique setting. The concept is inspired by the idea that time becomes fluid while traveling, and key actions are measured in intervals.
Intervals is designed to enhance the airport journey and aligns with Plaza Premium Group’s mission to “make travel better.” The comprehensive dining concept includes a range of F&B offerings, interactive experiences, a dedicated Intervals app providing information about the drinks and travel inspirations, immersive interior design, and stunning views from the Skybridge.
Mei Mei Song explained that Intervals was created to make the airport experience a memorable part of the journey. While airports have improved their retail and dining options over the years, a sophisticated cocktail bar that stands out on its own has not been done before. The collaboration with Victoria Chow aims to create a unique experience that goes beyond just serving drinks.
The drinks program at Intervals features “flights of cocktails,” which are tailored to the amount of time guests have to spare. The experiences range from 15 minutes to 45 minutes, with each flight offering a selection of cocktails. There are also non-alcoholic flights inspired by the seasons.
The food offerings at Intervals are designed to accommodate travelers’ available intervals of time. Guests can choose from a selection of elevated “pinchos” (tapas-style bar snacks) from a rotating menu. The flexibility allows guests to pick as few or as many pieces as they desire. For travelers with limited time, Intervals also offers custom takeaway boxes of cocktails and pinchos for on-board dining.
Designed by Australian architect Mitchel Squires of AVT Studios, Intervals is located on the Skybridge at Hong Kong International Airport. The space is designed to cater to different types of travelers, whether they are solo, with a partner, or in a group. The design incorporates references to traditional timekeeping devices, complementing the concept of intervals.
Intervals has partnered with local Hong Kong brands such as Plantation Tea, Loveramics, and Young Master Brewery to create a sense of place and showcase local craftsmanship. The team aims to create a sense of wonder and discovery for travelers and hopes they will enjoy the unique “flights of cocktails” at Intervals.
