Obsidian Bar

Obsidian Bar, nestled in the iconic Ping An Tower—the world’s fourth‑tallest building—delivers a grand, multi‑level drinking experience that blends neo‑industrial aesthetics with opulent indulgence. Its interior features heavily riveted black steel, copper accents inspired by whisky production, and curated modern art (even a Picasso or two). Spread across three levels, the main floor combines an open kitchen, multiple bars, and a terrace boasting panoramic views of Shenzhen’s skyline. Upstairs, a refined cocktail lounge offers a more intimate vibe, while a spiral staircase leads to private rooms and a prestigious members’ club. The members’ enclave holds a six‑seat bar, plush seating, fingerprint‑access cigar lockers, and an awe‑inspiring lineup of vintage whiskies—think 72‑year‑old Macallan and rare Karuizawa Kabuki collector’s editions—available via vertical tasting flights. Behind the bar, beverage director Paul Hsu (ex‑Barcode Taipei, Fannou House) collaborates with Chris Wu (ex‑Speak Low Shanghai) to craft “farm‑to‑cup” cocktails using seasonal, hyper‑local ingredients—like lychee wood, shell, and dried fruit to embody past, present, future in a single drink. Obsidian is a recognized force in the region—recently ranked No. 51 on Asia’s 50 Best Bars 2025 list — and celebrated for guest shifts by &Tradition bar stars (e.g., Dead Rabbit, Alice Cheongdam) and even virtual reality cocktail experiences. It’s a destination for travelers and cognoscenti alike: luxe, theatrical, and expertly balanced between whisky connoisseurship and creative mixology—all elevated by stunning architecture, skyline vistas, and attentive service.