Employees Only, the iconic New York speakeasy, has now opened its doors in Hong Kong, marking the latest chapter in its global expansion.

A flash of pink neon directs guests toward the vibrant party happening inside.

With the word 'Psychic' illuminated in bold lights, these signs can be seen in New York, Miami, Singapore, and now Hong Kong.

The crowds gathering outside aren’t waiting for a fortune teller, but for expertly crafted, award-winning cocktails at this legendary bar.

Having been a staple of New York’s speakeasy scene for over a decade, Employees Only has now extended its reach to Asia, with a brand-new venue in the heart of Hong Kong’s bustling Lan Kwai Fong district.

'The name 'Employees Only' carries so much influence within the global cocktail scene that they could open a bar anywhere, and people would flock to get in,' says Ann Tuennerman, the founder of Tales of the Cocktail, a major spirits industry festival.

The vintage-inspired bar has earned multiple accolades from Tales of the Cocktail, including Best American Bar Team and Best American High Volume Cocktail Bar in 2015, and Best Cocktail Bar in 2011. It also ranked number 37 on the 2017 list of the World’s 50 Best Bars.

In a ranking traditionally dominated by bars in New York and London, venues in Singapore and Hong Kong stood out, securing seven spots in the top 50. Another New York speakeasy, PDT, is also opening in Hong Kong next year, at the Landmark Mandarin Oriental.

For Igor Hadzismajlovic, co-founder of Employees Only, expanding to Asia wasn’t just about following a trend—it also marked a return to a place he once traveled to as a backpacker.

Born in Sarajevo, Bosnia and Herzegovina, the 44-year-old Hadzismajlovic moved to New York as a refugee, where he began with humble beginnings—working as a dishwasher at a summer camp, an AC installer, and a bathroom attendant at a Chelsea nightclub.

Though bartending was never his original ambition, Igor Hadzismajlovic always found himself working around bars, taking on roles like busboy, barback, and waiter while studying film editing.

'I became hooked,' Hadzismajlovic recalls. 'The sense of camaraderie, the energy, the fast-paced environment—I was doing something that truly brought joy to others.'

Back in the early '90s, the bartender scene in New York was predominantly female, he says. Since then, it has shifted toward a more male-centric 'mixology' scene, which, according to Hadzismajlovic, brought with it complex ingredients, more intense shaking, larger ice, and a distinct 'hipster' vibe.

'That label came a decade later, when suspenders and ridiculous mustaches became the trend,' says the lively co-owner, who himself proudly sports a meticulously groomed handlebar mustache.

Igor Hadzismajlovic's go-to bars

Hong Kong: The Pontiac (13 Old Bailey St., Central), Quinary (56-58 Hollywood Road, Central), Honi Honi Tiki Cocktail Lounge (3/F Somptueux Central, 52 Wellington St., Central)Singapore: Skinny’s Lounge (82 Boat Quay, #01-02), Sugar Hole (102 Amoy St.)Miami: Mac’s Club Deuce (222 14th St., Miami Beach)New York: PDT (113 St Marks Place)

After his time at The Park, a bustling bar in Chelsea with a 1,500-person capacity and three bars, Hadzismajlovic came up with the idea of opening a bar with friends.

Initially, they considered opening a restaurant with a hidden Art Deco-inspired speakeasy called Employees Only in the back. However, they loved the concept of the back bar so much that they decided to focus solely on that. When they opened in 2004, their chosen name was even dubbed the city's worst by Time Out New York.

After spending 13 years sharing a 1,600-square-foot space in New York’s West Village with four other owners, Hadzismajlovic felt it was time for a fresh challenge. 'It’s safe to say I was ready for something new,' he says, now splitting his time between New York and Asia.

He played a key role in the openings of Singapore in June 2016 and Hong Kong in June 2017. The curved bar, a signature feature, remains the centerpiece, with Hadzismajlovic noting the benefit: 'At any moment, you can see everyone, and they can see you.'

The menu offers a carefully curated selection of around 20 cocktails, steering away from the vodka-heavy offerings typically found in South Beach or Lan Kwai Fong. Instead, it leans more toward gin and drinks that require a bit more craftsmanship and attention.

Hadzismajlovic notes that the drinking culture in Asia is quite distinct from the US. In New York, people are comfortable standing and sipping their drinks, while in Hong Kong, there’s an expectation to be seated, often leading Hadzismajlovic to rearrange chairs as if he’s playing a game of Tetris.

Group dynamics also differ. In New York, people typically show up solo or in small groups, while in Singapore, visitors tend to arrive in large packs. Steve Schneider, co-founder of the Singapore branch, explains that they had to modify the flow at the door to accommodate larger orders.

Ultimately, both emphasize the value of exceptional service; it’s not just about the drinks, it’s about the energy and charisma that comes with them.

Beyond the art of mixology, it’s about having a strong work ethic, an engaging personality, and being someone customers genuinely enjoy spending time with, says Hadzismajlovic. 'A great bartender builds a loyal following.'

And as for the next potential secret bar with a neon pink sign? Austin might be the next destination.

Employees Only Hong Kong, located at 19 Lan Kwai Fong, Central, Hong Kong; phone number: +852 2468 2755