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Tea lovers know that good tea is more than just a beverage but an experience. Drinking tea provides people with a moment of solitude and contemplation. It’s quite literally warmth — and we mean that in every sense of the word — in a cup.
When it comes to fine tea, no one does it better than TWG Tea. Also known as Tea WG in Hong Kong, TWG calls itself the “finest luxury tea brand in the world” known for its delicate flavors and fragrant brews, as well as for its exquisite tea salons and boutiques. Its yellow packaging and elegant tea rooms make you feel as if you’re having tea at the palace and its impressive Tea Collection boasts over a thousand different single-estate, fine harvests, and exclusive tea blends, making it the brand with the largest list of whole leaf teas in the world. Let’s not forget their iconic offerings such as the sentimental, inaugural blend, Silver Moon Tea, and their hand-stitched cotton teabags, which are the first of their kind in the world.
A subsidiary of the global luxury gourmet lifestyle group, V3 Gourmet, TWG Tea was established under The Wellness Group in Singapore in 2008, from which the acronym “TWG” was derived. With the leadership of CEO and President Taha Bouqdib, who “believed strongly in an elevated status and positioning for tea to be enjoyed and appreciated by all,” TWG has become a tea empire with over 70 locations worldwide.
And it seems that the brand is continuously elevating the tea-drinking experience with the release of another first: the TWG Tea Teddies®, which reimagines tea into a sweet treat. The launch of this product underscores the brand’s continued efforts to craft, innovate, and make tea special for everyone who’s poured a cuppa.
The Beat Asia sat down with Maranda Barnes, Chief Commercial Officer of V3 Gourmet and Co-Founder of TWG Tea,to learn more about this whimsical new offering. With over two decades of experience in the luxury lifestyle industry, Maranda is widely recognized as a game-changer and thought leader who has authored multiple books on coffee and tea. She was also part of the founding team that revived the 110-year-old Bacha Coffee brand from Marrakech in 2019.
In our latest exclusive, she tells us a bit about her journey in co-founding this luxury tea empire; the idea behind the adorably delightful TWG Tea Teddies®, and how the brand intends to elevate consumer experiences with it. Oh, and if you’re not a regular tea drinker, perhaps her personal favorites from the TWG Collection might spark your interest and encourage you to try a cup or two!
Hi Maranda! Can you tell us about how you got started as an entrepreneur?
I was born in Chicago and educated in France before working in the luxury industry. My mother taught me at home since I was a concert violinist from a very young age, and since my parents had their own business, it was only natural for me to grow up wanting to be an entrepreneur and to work with my husband! They truly gave me the strength to embrace my passions and lead an exceptional life.
I started working in the fragrance industry before moving to tea and then coffee, and met Taha, my husband (President & CEO of TWG Tea), along the way. I’ve always felt that fragrance and packaging still play an essential role in the creation of fine tea and coffee blends, and I have Taha to thank for introducing me to the fabulous world of tea.
How did you end up launching the TWG Tea brand?
I have been very fortunate to draw real-life experience from living and working on three continents which has given me a deep appreciation and understanding of international tastes and predilections.
From the start, we recognized there was an opportunity to revolutionize the tea industry and emerge as a category leader as Asia’s first international luxury tea brand, offering the largest selection of the most exceptional tea harvests in the world.
I was involved in almost every aspect of setting up the business, from the creation of the tea names, the creative and corporate identity of the brand, product conception, sourcing, design and development, digital innovation, writing the TWG Tea Book, and of course corporate communications. As the Chief Commercial Officer of V3 Gourmet today, I continue to creatively engage in developing unique and evolving strategies for business development through learning & development, digital strategy, corporate communications, PR (Public Relations), and marketing departments, and lend my unique writing style across TWG Tea touchpoints.
Courtesy of TWG Tea
Have you always been fond of tea?
My love affair with tea was something that came naturally to me – my family were foodies and passionate about the quality of whatever we ate and drank – including tea! Then, when I moved to France at 17, I developed this appreciation with a wider discovery of single-estate teas and blends.
Throughout my cultural exploration of tea, I have also had the honor to experience the rich tea cultures of different countries, and these experiences have deepened my appreciation for the diversity and tradition of tea. Tea has become an innate passion of mine simply because it is so much more than a simple beverage; enjoying a cup of tea is an experience in and of itself, a moment of contemplation and quiet pleasure everyone can relate to.
What are the TWG Tea Teddies®? What’s the story behind its creation and ideation?
Reimaging an innovative way of enjoying and making tea, Tea WG Tea Teddies® are exquisite tea-infusedfruit gums crafted with rare white tea that whisk the palate away on a whimsical journey. Available in eight different varieties, Tea Teddies can be enjoyed as a snack just as they are or infused in hot water for a charming cup of tea.
Courtesy of TWG Tea
All Tea Teddies are composed on a base note of white tea, one of the most precious and coveted varieties of tea in the world. Since white tea is entirely unprocessed, it is also the most natural of all varieties, making it the perfect tea to blend with natural berries, citrus fruits, and spices to offer a contemporary interpretation of a nostalgic childhood sweet.
Sounds delightful! But why shape them into teddy bears?
To showcase the brand’s playful side and evoke a sense of whimsical fun. Tea Teddies® are little luxuries that cleverly integrate a charming pop culture icon into a nostalgic candy.
And how does this new product intend to elevate the tea experience?
Imaginative, interactive, and inviting, Tea Teddies® are an unexpected treat for the youthful and the young at heart. We hope that customers can enjoy tea as a sweet treat or transform these little luxuries into a captivating cup of tea.
Courtesy of TWG Tea
Why launch them in Hong Kong? What is it about the market that made the brand decide to offer it there first?
Building a bridge between the traditions of the past and the objects of desire of the future, Tea Teddies® epitomize our savoir-faire and celebrate the finest tea as an everyday luxury. Launching in Hong Kong (and globally) is a natural choice, as the city’s consumers increasingly appreciate exquisite yet trendsetting teas.
We see a strong alignment between Hong Kong's evolving tea culture and Tea WG’s vision, where timeless tradition meets modernity. The ever-changing tastes of tea lovers also mean that we need to constantly update and innovate our product offerings, designs, and interiors, to bring a touch of sensuality and originality to modern tea drinkers.
What would you say makes TWG Tea stand out from other luxury tea brands?
Tea WG’s commitment to excellence centers on offering the finest teas of the world directly from source gardens. Our strong and exclusive relationships with renowned tea growers worldwide allow us to create exceptional harvests, ensuring unparalleled access to some of the world’s most celebrated tea estates. This dedication has enabled us to curate the world’s largest tea list, offering over 1,000 varieties of single estate, finest harvests, and exclusive tea blends from every tea-producing region of the world.
Our signature aesthetic enhances the tea experience, presenting customers with a unique blend of taste and sophistication. Through modern tea accessories crafted in a myriad of colors, materials, and precious metals, we update traditional designs to reflect both elegance and innovation.
Courtesy of TWG Tea
Do you have a personal favorite blend from the Tea Collection? What brews would you recommend?
I enjoy exploring the variety of teas we offer, so I rarely drink the same tea twice in a row. My choice always depends on my mood and the time of day.
In the morning, I love starting the day with 1837 Black Tea, a unique blend with notes of fruits and flowers, ripe berries, [star] anise, and caramel that awakens the senses. To cleanse the palate after a meal, I would indulge in a cup of Moroccan Mint Tea blended with strong and suave Sahara mint for that invigorating touch.
For something refreshing, Iced Eternal Summer Tea is my go-to. This South African red tea embellished with notes of rose blossoms accented with raw berries is wonderfully refreshing and can be enjoyed hot or iced, making it ideal for any age or occasion.
Courtesy of TWG Tea
Are there any upcoming festive campaigns that we should look forward to?
This year, our Festive Collection takes center stage with the Twelfth Night Advent Calendar, a masterpiece adorned with festive illustrations and intricate details, blending timeless elegance with a playful charm.
This modern reimagining of the classic advent calendar invites you to unveil festive tea blends behind each exquisitely crafted door. Each thoughtfully crafted to bring moments of merriment and cheer, tea lovers can discover a dozen Christmas teas, each more delightful than the last.
Follow TWG Tea on Facebook and Instagram to learn more about their gourmet offerings and unique blends.
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As 2024 comes to a close, The Beat Asia caught up with some of the city’s F&B executives, key opinion leaders (KOLs), entrepreneurs, chefs, bar managers, and innovators reflecting on the past year as they share insightful trend forecasts for 2025. Although Hong Kong’s food and beverage (F&B) industry did not rebound as quickly as anticipated post-pandemic, the year is still ending on a strong note.
As of October 2024, the Hong Kong Tourism Board (HKTB) reported over 36 million visitors traveling into the city, already surpassing 2023’s 34 million total, and they are anticipating a sharper curve in the new year. The return of Asia’s 50 Best Bars Award Ceremony in July welcomed professionals and enthusiasts from the international bar scene for a heartwarming season of events culminating in Hong Kong’s own Bar Leone being named Best in Asia in 2024. Notable music festivals like Clockenflap
and Hypefest
were unique opportunities for the city’s trendiest F&B establishments to showcase and create a unique menu. In October, the Hong Kong Wine & Dine Festival welcomed 155,000 locals andvisitors
to explore over 300 F&B vendors representing 35 countries and regions.
Looking forward, sustainability will be an important focus in 2025, moving from buzzword status to applicable, tangible solutions put into effect by the city’s leading establishments. Building up a resilient industry will be essential to the longevity of Hong Kong’s renowned global F&B status, as our city’s key players continue to drive the next generation of hospitality whilst initiating positive change.
Another key trend to look out for will be fostering a strong local community. As we welcome inbound tourism, guest bartender shifts, and four-hands dinners, key F&B stakeholders are looking to reignite locals’ engagement — creating vibrant neighborhood hubs and inspiring a culture that is not only about food and beverages, but also about connections and the people who make this city so great.
The Beat Asia sat down with the city’s industry leaders as they shared highlights from the past year and what to expect in the year ahead. Here’s what they had to say:
Eshan Arif, Head of Business Development at Hong Kong Beer Co. and Co-Founder of Dead Poets
It’s been a whirlwind of a year! A few highlights would be moving and upgrading Hong Kong Beer Co. (HKBC)’s brewery to Kwun Tong with a state-of-the-art facility, winning country champion for HK and best medium sized brewery at the Asia Beer Championship this summer, and Dead Poets turning one was a nice way to round off the year’s highlights!
I am looking forward to seeing more local F&B places open up and some new talent enter Hong Kong. On the beverage side, my personal prediction is that the nonalcoholic segment will grow especially with beer and mocktails. At HKBC, I'd like to see more and more restaurants and bars embrace nonalcoholic beers, especially if they’re made locally. And we already see a demand at Dead Poets for flavorful mocktails that are not just sugary and expensive.
Location:Hong Kong Beer Co., Unit A, G/F, Wang Kwong Industrial Building, 45 Hung To Road, Kwun Tong, Kowloon | Dead Poets HK, 41-49 Aberdeen St. Central
May Chow, Chef and Founder of Little Bao and Happy Paradise
In 2024, a significant highlight was the revitalization of TaiTaiPiePies, which we saved because we were such big fans of their carrot cake and apple pie, and couldn’t bear for it to end. Additionally, we focused on preparing for the launch of our retail brand ‘May Chow’ featuring our highly anticipated seasonal turnip cake and signature hot sauce.
In 2025, I believe the trend will reward a select few who are truly exceptional and daring in their ideas and execution. Those who are already at the top of their game, with original and innovative concepts, will have the chance to reap the most rewards. However, those who offer more of the same will struggle to stand out.
In these challenging times, people are placingmore value on their health and how they spend their time. I believe concepts that foster community, offer meaningful events, and excel in both creativity and F&B will thrive. Consumers are increasingly seeking authentic experiences, and those who can combine ingenuity with purpose will be the ones to succeed.
Location:Little Bao, 9 Kingston St., Causeway Bay | Happy Paradise, UG/F, 52-56 Staunton St., Central
Charlene Dawes, Managing Director at Tastings Group
2024 was a very eventful year for your group, we opened Draft Land in Causeway Bay earlier in the year, our first outlet outside of Central, followed by a smaller Draft Land at Basehall 02. Then The Opposites on Hollywood Road featuring Antonio Lai with Samuel Kwok. [Most] recently, [we opened] Medora and Liz & Tori on Wellington Street with Chef Vicky Cheng. We haven’t opened that many outlets in a single year; although it’s still a challenging environment, we felt the timing was good in 2024. And the key is to have the right concept and people involved.
For the Hong Kong F&B scene, I am looking [forward] to more casual drinking and eating establishments with ingredients-driven drinks concepts and simple garnishes. I think the trend of no/low [alcohol by volume beverages] will continue, gaining more momentum. Customers are more aware of the alcohol and sugar in their drinks. So, I expect to see bars with an expanded mocktail menu providing more choices to customers.
Check out the full list of the F&B establishments under Tastings Group here.
Richard Ekkebus, Director of Culinary Operations and Food and Beverage at The Landmark Mandarin Oriental, Hong Kong
No doubt [my highlight of the year] would be our hotel entering into a transformative journey, where [we bid farewell to] the signature, legendary MO Bar and our speakeasy Please Don’t Tell in October. It was a milestone for the team, where we revisited all the iconic moments and memories of these two legendary establishments from the past 19 years.
While our hotel is currently in renovation, Amber, SOMM, and our two Japanese restaurants Sushi Shikon and Kappo Rin remain open to delight our guests with extraordinary dining experiences. We also launched our LMO Freshly Baked “Savoury & Sweet Edition” at BaseHall
with new savory and grab-and-go items. 2024 is a year with surprises and we look forward to many more revolutionary concepts coming in live! Stay tuned!
I believe sustainability would still be the focus of Hong Kong’s F&B industry. We have made progress, the press writes about it as there is genuine interest, our guests are asking relevant questions, and the industry is making changes. More businesses are making changes, we are moving forward. As we have seen over the years, it is a subject that has influenced guests’ [worldwide] decision to support and dine in restaurants that are taking responsibility.
Kenichi Fujimoto, Founder and Executive Chef of Sushi Fujimoto
One highlight of 2024 was receiving multiple prestigious awards from F&B publications. These accolades are not just a reflection of our efforts but also a testament to the unwavering support from our team, loyal customers, and partners. I am incredibly grateful to everyone who believed in us and contributed to this achievement. As we look forward to 2025, our focus will be on enhancing guest satisfaction even further, ensuring that each visitor leaves with a memorable experience.
2024 has been challenging, but also enlightening. I learned that flexibility is crucial. Instead of adhering strictly to initial plans, we embraced a mindset that allowed alternative solutions and innovative approaches.
I am optimistic about the potential for growth within Hong Kong's F&B industry. I believe we can achieve this through collaboration, innovation, and a focus on quality. By working together, we can create a more resilient and dynamic dining landscape that attracts both locals and tourists. I hope to see more emphasis on sustainability, creativity, and community engagement.
Attention to detail will be paramount; by focusing on the little things — whether it’s the quality of ingredients, presentation of dishes, or overall dining experience — we can set ourselves apart in a competitive market. On a personal level, we are very excited about our upcoming events in February and first overseas event in Singapore in March.
Location:Sushi Fujimoto, 6/F FOCO 48 Cochrane St., Central
Gagan Gurung, Co-Founder of Tell Camellia, Barcode, and Singular Concepts
Hong Kong has always been at the forefront of new ideas, constantly pushing boundaries. However, 2024 served as a learning curve for many of us in the F&B industry, showcasing gradual changes in terms of food and drink. Fine dining seems to be dwindling, paving the way for the rise of casual dining experiences like those offered at Samsen
and Barkada.
Bar Leone’s recent success has once again demonstrated Hong Kong's ability to provide excellent food and cocktail choices, revolutionizing the city’s F&B scene.
As we anticipate 2025, a new era is dawning in Hong Kong, focusing on innovative and delectable food and drink options that will capture the hearts of the people. The emerging trend will likely be casual dining paired with a great selection of cocktails, similar to the rise of cafes in 2022.
While some establishments in the F&B sector may face challenges, others are thriving, showcasing the industry's positive aspects. Here's to a memorable 2024, and let's all embrace 2025 with enthusiasm and optimism, ready for a fresh start.
Check out the full list of the F&B establishments under Singular Concepts here.
Delphine Kong, Brand Ambassador of Campari Group
Reflecting on the past year, a standout moment for me was leading the Campari Red Hands bartender competition, because it marks a milestone in my journey. 5 years ago, I was a competitor on the stage and now I find myself in a different role, orchestrating the magic behind the scenes. Transitioning from contestant to curator has been a full-circle journey of growth and learning. Collaborating with the new generation of Hong Kong’s bartenders has been incredibly rewarding and I’m thrilled for more participants to join us in 2025!
In the upcoming year, I foresee a shift in consumer behavior including a rise in Low/No ABV trends and an emphasis on early drinking while consumers are in constant pursuit of unique and memorable experiences.
As the Brand Ambassador of Campari Group, we embrace this movement with aperitivo culture and the iconic low ABV Aperol Spritz. In 2025, We are dedicated to curating more experiences that revolve around daytime indulgence and vibrant DJ-infused events
featuring Aperol Spritz. I will continue to educate and share this incredible Italian tradition — a ritual that invites us to slow down, unwind, and savor relaxed moments with our friends.
Read our full interview with Delphine and learn more about Campari Group Hong Kong here.
Gregoire Michaud, Founder of Bakehouse
In 2024, I saw exciting trends in bakeries, especially with global flavors, artisanal baking, and packaging innovation. For us, we revisited classics such as Tiramisu or Crème Brûlée and adapted them into creative pastries. Another big influence of 2024 was to bring unusual and local tastes while keeping classic bakery comforts, like our Tai O Shrimp Roll or our Shatin Longan Honey Toast. Artisanal baking is growing, with bakeries focusing on small-batch, handmade items using local, seasonal ingredients. Sourdough remains popular, and the emphasis is on quality and tradition. As for packaging, we have been focusing on eco-friendly, recyclable, or reusable materials. It’s a great time of creativity for bakery lovers!
For 2025, for us in Hong Kong, we will continue to be creative with local flavors, sustainability, and global influences. You’ve read it here first, but think Mexican churro-inspired pastries, maybe Indian cardamom buns or Yellow Skin jam doughnuts *wink* — flavors from all over the world, mixed into fun new combinations.
We will continue our never-ending eco-friendly initiatives, such as targeting zero-waste baking (like turning our leftover sourdough bread into delicious sweets or investing in new technologies to reduce waste in production and at the shops). There’ll also be more refillable containers in our packaging line. It’s all about making delicious, creative, and environmentally-conscious baked goods.
Read our full interview with Gregoire and learn more about Bakehouse here.
Palash Mitra, Culinary Director, South Asian Cuisines at Black Sheep Restaurants and Executive Chef at Prince and The Peacock, New Punjab Club, and Rajasthan Rifles
One of the standout moments of 2024 was the opportunity to travel to India with the opening team of Prince and the Peacock. Working closely with Asim [Hussain] during the development stages of the restaurant was particularly rewarding. We collaborated on everything from menu design to sourcing authentic ingredients, and this teamwork fostered a strong bond between us. Seeing our vision come to life and receiving positive feedback from guests was incredibly gratifying, marking a significant milestone in my culinary journey.
I am excited about the emergence of new generations of chefs within the culinary field. This influx of fresh talent and perspectives is invigorating, as younger chefs bring their unique backgrounds and experiences to the table. Additionally, the rise of international collaborations among chefs is fostering an environment rich in diversity and inspiration. This collaborative spirit not only elevates the dining experience but also encourages a sense of community within the industry.
Looking ahead, the hospitality industry in Hong Kong is poised to experience several significant trends by 2025 driven by evolving consumer preferences, particularly as diners become more conscious of health, sustainability, and quality. Technological advancements will also play a crucial role in streamlining operations and enhancing the guest experience. Additionally, there is a growing emphasis on sustainability, with restaurants and hotels increasingly adopting eco-friendly practices, such as reducing food waste and sourcing local ingredients.
Check out the full list of the F&B establishments under Black Sheep Restaurants here.
Theign Phan, Executive Chef at Grand Majestic Sichuan
One of the most memorable moments of 2024 was bringing Grand Majestic Sichuan to Singapore, my hometown, in April for a collaboration with Chef Cheung at Summer Pavilion. This event felt like a homecoming, filled with nostalgia and excitement. It was incredibly special to have my parents and sisters join us for dinner, witnessing my journey and success firsthand. Their presence made me feel truly blessed, as I was able to share my culinary passion with my loved ones while showcasing the rich flavors of Sichuan cuisine. It was a heartfelt reminder of where I came from and the support that has fueled my growth as a chef.
As I look ahead to 2025, I am eager to see an increase in crossover collaborations and the exchange of ideas between different cuisines in Hong Kong. Such collaborations not only enrich our own culinary practices but also enhance the dining experience for patrons, who are always seeking something new and exciting. I believe this spirit of collaboration will foster creativity and elevate the overall quality of our food culture.
I foresee that bold young cooks will increasingly establish small pop-ups or intimate restaurants, stepping into the world of entrepreneurship with enthusiasm and determination. These young chefs bring fresh perspectives and innovative ideas, and their fearless approach will undoubtedly contribute to the evolution of our industry in exciting ways.
One of the biggest highlights for me [and Louise] this year was the constant evolution and change regarding the guest dining experience.
More specifically, we realized that guests now have different manners of spending when it comes to dining. For instance, we are seeing a rise in preferences towards more casual and affordable pricing and a [notable] decrease in dining times.
Additionally, guests now prefer to have a wider variety of choices, while expecting to retain a high quality of food and ingredients being offered, which we have been adapting to this past year.
I’m looking forward to pushing new creative boundaries at Louise with my team and working in a busier scene within Hong Kong’s F&B industry next year.
I think we are going to see a rise in more casual concepts within dining, as we see guests lean more into enjoying comforting in an easy-going, pleasant atmosphere – which is something Louise is implementing through La Terrace by Louise. For example, the ambiance, service, food, and selection of drinks will be more casual at La Terrace compared to our main dining room, while still delivering the same high-quality experience. With these offerings, I believe we can elevate our guests’ overall experience while keeping up with this trend.
Ezra Star, Founder of Mostly Harmless and Co-Founder of Call Me AL, Artifact Bar, and Ponty CAFé
Looking back on the past year, one of the biggest highlights was seeing the entire Hong Kong bar community come together and show Asia what we have to offer during Asia’s 50 Best Bars. Hong Kong's bar scene is quite incredible and to see the community holding various events and working together to bring guests to one another’s places really highlights the incredible breadth of people and places Hong Kong has to offer.
I'm looking forward to fewer guest bartending shifts and more events that are focused on our guests in Hong Kong. I think we as a community
are using guest shifts as an excuse to get guests in and make a name for our businesses at the detriment of enjoyable unique experiences. I think the trend of more local or neighborhood bars really points to this and is a clear indicator that more and more guests are looking for a great time that's not [just] about a list. And I think this is a growing trend not only in Asia, but globally.
Contact Mostly Harmless for more information here. Visit Call Me AL at 123 Queens Road West, Sheung Wan, and Artifact Bar at LG Jardine House, 1 Connaught Place, Central
Christian Talpo, Co-Founder and CEO of Pirata Group
Looking back at the past year, a highlight for me in 2024 was undoubtedly returning to Hong Kong, which has been my home since the 1990s. I have a deep love for this city, and coming back to lead the Pirata Group, which I founded, has filled me with a renewed sense of gratitude and determination.
As for what I'm looking forward to in Hong Kong's F&B industry in 2025, my personal forecast is a return to a sense of normalcy. The past few years have been turbulent, and the city is still finding its footing after the lifting of travel restrictions in 2023.
I'm hopeful that 2025 will bring a period of stability, where we can plan beyond just month-to-month and truly focus on the long-term future.
While it's difficult to predict the industry's trends without considering the broader socio-political events happening globally, as a humble restaurateur, I have a deep respect for Hong Kong and its resilient people. I'm confident that this city will regain its former glory, and I look forward to being a part of its future success.
Check out the full list of the F&B establishments under Pirata Group here.
Germaine Woon, Founder of The Foundry Asia
The highlights for me this year were undoubtedly the travel opportunities and our incredible portfolio of clients. We have the privilege of representing extraordinary names like NARISAWA, Chef May Chow, and Beckaly Franks. This year, we represented clients across Sydney, Manila, Dubai, Shanghai, Seoul, and many more. Bringing my team along and giving them the chance to experience the F&B scene beyond Hong Kong was incredibly rewarding — it’s moments like these that make it all worthwhile.
One standout moment was transforming the iconic venue Ser Wong Fun into a vibrant canto disco with our sponsors. We also brought the majority of our APAC clients into Hong Kong during Asia's 50 Best Bars alongside our local portfolio. It felt like winning the lottery — every interaction felt like family, and that sense of community made the experience truly unforgettable.
Even though I’m now based in Singapore and constantly traveling, the F&B community in Hong Kong continues to feel like home. I’m looking forward to seeing more community-based collaborations and taking our clients on more APAC travels to explore new opportunities together.
Something I’ve observed and deeply value [is] food cultures that honor tradition while being thoughtfully reimagined. There’s a growing appreciation for simplicity — people want great food, rooted in authenticity, paired with genuine hospitality, and a memorable dining experience. I see this continuing to shape the industry in 2025.
Check out The Foundry Asia's website for more information.
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Ozians, prepare to feel the magic! In collaboration with Universal Pictures, beloved coffee chain Starbucks has launched a new beverage and merchandise collection to celebrate the cinematic release of the musical “Wicked.”
Officially unveiled on Nov. 20, Starbucks’ “Wicked” collection features two new “wickedly delicious” drinks inspired by the musical’s iconic lead characters, Elphaba and Glinda.
Glinda’s Pink Potion, a Mango Dragonfruit Starbucks Refreshers beverage, turns heads with its vibrant pink color, creamy coconut milk swirl, and a sparkle of ruby-red cookie crumbs. Meanwhile, Elphaba's Green Elixir is a brand-new concoction of Starbucks Cold Brew, topped with a frothy matcha foam and a refreshing peppermint kick.
Photo from Facebook/Starbucks Malaysia
Aside from these drinks, Starbucks also launched its giftable collection of drinkware, prismatic cold cups, glittered tumblers, and keychains, inspired by Oz and its beloved characters, places, and elements, including the whimsical Emerald City and the magical spell book Grimmerie.
Customers can also share the magic with their loved ones and fellow Ozians through Starbucks’ gift cards and eGifts adorned with Wicked-inspired designs.
Courtesy of Starbucks
These beverages are available for a limited time only in Australia, Malaysia, the Philippines, Singapore, and Vietnam, while the merchandise collection can be purchased in Starbucks stores in Australia, India, Malaysia, the Philippines, Singapore, Thailand, and Vietnam.
Starbucks’ “Wicked” collection is sure to be popular, so hurry and grab yours now in any Starbucks store near you! For more details, visit Starbucks’ website.
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What if your visit to Four Seasons could be transformed into an elevated gourmet adventure?
Well, now it can! From now until Dec. 8, 2024, Four Seasons hotels across theAsia Pacific will be showcasing a distinctive dining experience: Hidden Recipes.
Indulge in the rare opportunity to experience hidden menus at Four SeasonsChineserestaurants, secret creations that range from beloved classics among regulars to exciting new masterpieces crafted behind the scenes by the chefs themselves.
Each participating restaurant is offering its own unique menu. Whether you're craving time-honored favorites or eager to try something new, these dishes represent the finest expressions of Chinese cuisine.
In Hong Kong, Lung King Heen, the two-Michelin-starred gem, is serving up Steamed Lobster Dumplings with Sea Urchin, Kristal Caviar, and Spicy Toona Sauce— a luxurious bite that showcases Chef Yan Tak’sCantonese culinary mastery.
Sautéed Kagoshima A5 Wagyu Beef Cubes | Courtesy of Four Seasons
In Macau, Michelin-starred Chef Anthony Ho’sSautéed Kagoshima A5 Wagyu Beef Cubes with Boletus MushroomandBlack Pepper Sauce puts a bold twist on classic Cantonese wok techniques.
Chef Tommy Cheung’s Deep-Fried Crab Shell with Crab Meat and Coconut Cream in Bangkok combines traditional Cantonese flavors with a contemporary, creative flair.
If you find yourself in Singapore, try award-winning Chef Alec Khoo dazzling creation: his Steamed Star Garoupa Roll with Blue Shrimp Paste, Steamed Egg White, and Spinach Gravy, a tribute to the culinary traditions of Jiang Nan.
Pan-Seared Pipa Style Bean Curd | Courtesy of Four Seasons
Finally, in Kuala Lumpur the hotel’s restaurant Yun House
is offering Pan-Seared Pipa Style Bean Curd with Crab Meat and Crab Roe, a supreme dish that blends modern Cantonese techniques with bold flavors.
Since there is an exclusive event with limited seating, be sure to make a reservation early. For more information, visit Four Seasons website, and follow them on Instagram, Facebook, and X (formerly known as Twitter).
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Iconic instant noodle brand Indomie just announced K-Pop sensation NewJeans
as their new global brand ambassador! This is the first time the group is working with a Southeast Asian brand.
The GenZ icons are set to lead its latest campaign, “Oh My Good! It’s Indomie!” which is designed to resonate with young audiences through music and style, according to a statement by Axton Salim, Director of PT Indofood CBP Sukses Makmur Tbk.
“We are delighted to have NewJeans as the Global Brand Ambassador for Indomie. We are excited to be the first Southeast Asian brand to collaborate with them. NewJeans' music and personality, which resonate not only with K-pop fans but also the broader audience, align perfectly with Indomie's fun, energetic, and uplifting character," he said. "This is a major step for Indomie to expand our global market and stay relevant with the dynamic young generation."
An ad posted on their YouTube channel also revealed they are releasing Korean-inspired flavors alongside this campaign. The delicious “Ramyeon series” will include spicy, rose, and spicy chicken flavors.
This collaboration with Minji, Hanni, Danielle, Haerin, and
Hyein will be marked by several promotional events starting on Nov. 8. The campaign will also employ several LED billboard advertising in strategic locations such as Bugis Street, Chinatown Point, and Orchard Gateway in Singapore.
Stay tuned on Indomie’s social media platforms such as Facebook, YouTube, and Instagram, and follow #OhMyGoodItsIndomie for updates on upcoming events!
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Happy Halloween Season! It’s that time of the year again when sweets and treats abound! And what better way to celebrate than by making a few desserts of your own?
If you’re not one to cook or if baking seems a little more complicated than it looks, don’t worry! There’s still a way to make delights that will surely impress anyone at a Halloween party.
Whether you’re planning a fun Halloween bash with friends and family or looking for quick-prep snacks for a cozy spooky movie marathon, here are some cute and simple spooky-themed desserts you can make without turning on the oven and use ingredients you can find at your local grocery stores.
Graveyard Dirt Cake
Photo from Website/Kathryns Kitchen Blog
What you need: Chocolate cake, chocolate pudding, Oreo cookies, gummy worms, and chocolate pebbles*
This recipe requires no cooking at all — just a lot of crushing and assembling. Also known as “Oreo Dirt Cake,” this recipe includes layers of crushed Oreo cookies over chocolate cake or pudding, which you can buy ready-made from the store.
The fun part about this recipe is the decorating. Gummy worms and chocolate pebbles will surely make it look like an actual graveyard. You can even take it up a notch by placing gravestone Oreo cookies on top too!
(*) optional ingredients
Vampire Doughnuts
Photo from Website/Life Family Fun
What you need: Doughnuts, plastic fangs (not edible), strawberry jam/red decorating gel, candy eyes, and melted chocolate
Bloodsuckers have never looked so good! This is a recipe that involves a dozen of your favorite glazed doughnuts and some plastic fangs, which you can find at most toy stores or shops that sell Halloween costumes and paraphernalia.
Simply put the fangs at the center of the doughnut hole, making it look like the vampire’s mouth. Next, put the candy eyes on top of the fangs, and use the red decorating gel or jam to put lines of red on either side of the vampire teeth. You can also use the melted chocolate to make a “Window’s Peak” hairline or any kind of hairstyle you want.
It’s no Edward Cullen, but these doughnuts sure look scrumptious!
Marshmallow Zombies
Photo from Website/The Decorated Cookie
What you need: Store-bought Marshmallows, large confetti sprinkles, food coloring pens, light corn syrup, and lollipop sticks
These cute little Frankenstein’s will definitely make for a spooktastic treat and they’re absolutely easy to make! Simply grab a marshmallow (the bigger and fluffier, the better!) and use the large confetti as the eyes. You may need to use a toothpick to glue them on using the corn syrup and wait for a couple of hours for it to dry. Pro tip: Remember that some zombies only have one eye! *winks*
The next part is the decorating. Use the food coloring pens to draw the rest of their face, and voilà! You have the cutest little zombie on a stick.
Golden Snitch Ferrero
Photo from Website/Party Delights
What you need: Ferrero Rochers, paper, and scissors
Here’s a magical dessert treat that will transport you right into the wonderful wizarding world of Hogwarts! And you don’t even need elaborate potions and spells for this one. Just a bit of arts and crafts.
Take your Ferrero Rocher and use the sticker on top to stick the paper-cut wings in place. If it’s difficult to shape the wings on your own, you can opt for these printable golden snitch wingsonline
and simply cut them out.
Now you’re ready for a “Harry Potter” movie marathon!
Pretzel Wands
Photo from Website/The Toasty Kitchen
What you need: Pretzel rods, melted caramel/caramel sheets, your choice of melted chocolate, chocolate chips*, sprinkles*, baking sheets
Every wizard and witch needs a wand. Here’s how you can create magic with this recipe.
Pretzel rods are available in almost every supermarket, but they can become scarce during the holiday seasons as they are some of the favorite go-to snacks for parties and also make the perfect addition to your charcuterie boards.
The caramel will shape your pretzel wands to look more like uneven wooden sticks, much like in the “Harry Potter” films. If you don’t want to make a sticky mess with melted caramel, we recommend caramel sheets which you can cut into thin strips and then wrap them around the pretzels before dipping them into your choice of chocolate. After that, you can decorate with your favorite toppings! Put a little razzle-dazzle, if you please!
(*) optional ingredients
Mummy Oreos
Photo from Website/Brooklyn Active Mama
What you need: Oreos, candy melts, and candy eyes
We can never get enough of munchies so here’s another cookie recipe to try! Oreos are the best for this recipe, but you can use any round-shaped cookie you prefer.
Candy melts are vanilla-flavored melting chocolates often used for coating and decorating. They come in different colors but since we’re mimicking the mummy’s white wraps, it’s best to use the vanilla flavor. But hey, who says you can’t have colorful mummies too?
To make these adorable Mummy Oreos, simply line your cookies on a tray and drizzle the candy melt over them to create mummy bandages. After that, put on the candy eyes and you have your very own Egyptian-inspired horror treat.
Spider Biscuits
Photo from Website/Taste of Home
What you need: Your choice of biscuits or crackers, pretzels, and raisins or small chocolate chips
These spider biscuits are the perfect addition to your Halloween snack tray. The best part about it is that you can use any type of biscuit with your favorite filling or opt to use plain ‘ole crackers and put your own filling in them!
Gently squeeze four pretzel sticks (the curved sides would be best for this) on opposite sides of the cookie, which will serve as the spider’s legs, and then place a couple of raisins or chocolate chips on top for the eyes. Creepy crawlies? More like cutie crawlies!
Strawberry Ghosts
Photo from Website/My Halloween Land
What you need: Fresh strawberries, white baking chocolate or vanilla almond bark, chocolate chips, and baking sheet
Who doesn’t love chocolate-covered strawberries? Create your own little “Casper” with this delightful recipe that only requires three simple ingredients. It’s sweet, fruity, and is an amazingly cute seasonal dessert or appetizer.
Wash your strawberries first, dry them well, and set them aside on a baking sheet. Melt your white chocolate and stir until smooth. Then the fun part begins: dip your strawberries almost to the top and set them back on the sheet.
While waiting for them to harden, melt your chocolate chips in a resealable bag and use it to pipe the eyes and mouth onto your little ghosts. Just like that, you have the most adorable fruity dessert ever!
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Want to know the best places to go for food-tripping
in Asia? Digital platform Agoda unveiled the top destinations in Asia that travelers visit specifically for a culinary experience, and the land of Kimchi and Samgyeopsal
takes the top spot!
Based on Agoda’s survey data, no less than 64% of travelers to South Korea shared with the platform that the country’s culinary delights are their main reason for traveling. It’s followed closely by Taiwan
(62%), Thailand (55%), Japan (52%), and Malaysia (49%). The study surveyed over 4,000 Agoda users after they completed bookings to destinations in various markets.
Photo from Agoda
“Food is a cultural experience. Some travelers are so passionate about food that they book a restaurant abroad even before securing their flights. Our survey data clearly shows that travelers are seeking out destinations where they can immerse themselves in local cuisines and traditions rather than just sightseeing. Agoda is proud to offer great value deals to visit these foodie heavens, so that there’s more left to spend on the tastiest local dishes,” said Andrew Smith, Senior Vice President of Supply at Agoda.
Planning a trip soon? Here’s a quick look into each destination’s tastiest culinary offers.
South Korea’s culinary scene gained much popularity across the globe from K-Dramas and movies which featured some of its unique gourmet experiences from sweet and spicy rice cakes you can buy off the street to juicy grilled barbeque enjoyed with a bottle of Soju(distilled rice spirit). On Jeju Island, you can savor fresh seafood and melt-in-your-mouth heukdwaeji (black pork) sizzling on a traditional Korean BBQ grill.
If you’re an adventurous eater, you can enjoy ganjang gejang (raw crab marinated in soy sauce) in coastal cities like Incheon. If you’re looking for comfort food, visit Gangneung for some chodang sundubu
(hot soup with soft tofu). Meanwhile, traditional markets such as Gwangjang Market in Seoul are great places for street food like tteokbokki (spicy rice cakes) and bindaetteok (savory pancakes).
A culinary wonderland where ancient traditions and modern influences collide, Taiwan offers travelers a chance to experience food like never before. Taipei is known for its legendary night markets like Shilin and Raohe where you can eat stinky tofu and drink refreshing bubble or boba tea. In Tainan, traditional dishes like Danzai noodles and milkfish soup highlight the island’s deep food heritage. Taiwan also offers a unique tea culture, with Alishan’s oolong tea being a tea lover’s favorite.
Thailand has a street food culture that is tough to match. The traditional food stalls of Yaowarat, known as Chinatown in Bangkok, offer popular dishes like pad thai, crispy oyster omelets, and mango sticky rice. It’s not only good, but affordable too! In the north of Thailand, the rich and creamy Khao Soy
in Chiang Mai is a must-try, while in the south it’s the lesser-known Khanom Jeen, a fermented rice noodle dish served with a variety of spicy curries, that’s becoming a favorite among foodies.
More than its unique cultural experience, Japan is a food paradise offering everything from izakaya bar bites to kaiseki full-course experiences. In Tokyo, head to Tsukiji Outer Market for fresh sushi and sashimior explore local delights like takoyaki (octopus balls) and yakitori
(grilled chicken skewers) in tourist hotspots like Shinjuku and Ginza. Seafood lovers should visit Otaru in Hokkaido to enjoy famous crabs, uni(sea urchin), and fresh seafood donburi. For ramen lovers, Tenjin in Fukuoka is the place for tonkotsu ramen, the area’s famous bowl featuring rich pork broth. Say it with us, itadakimasu!
Malaysia’s cuisine reflects its multicultural heritage, turning it into a melting pot of flavors. In Kuala Lumpur, Nasi Lemak comes in various forms, from Nasi Lemak Bungkus (wrapped rice with coconut milk, sambal, and various toppings) to Nasi Lemak Ayam Goreng
Berempah (spicy chicken). The Penang region offers visitors street food favorites like Char Kway Teow (a stir-fried rice noodle), Hokkien Mee (a savory noodle soup), and Cendol(shaved ice dessert). In East Malaysia, Kota Kinabalu features fresh local dishes like Hinava (raw fish salad) andTuaranMee. Meanwhile, Kuching is known for Manok Pansoh, a traditional Iban dish of chicken cooked in bamboo with herbs.
Make your food dreams a reality by booking with Agoda. Follow along their Facebook, X (Formerly Twitter), and Instagram pages for more scrumptious deals and travel delights.
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