What does it take to create the perfect cup of tea and perform at the highest level of football? Ahmad Tea explored that connection firsthand with Manchester City and Ghana international forward Antoine Semenyo at an exclusive tea tasting masterclass in Hong Kong.
Held a day after Semenyo's Hong Kong Football Festival match against Inter Milan, the event formed part of Ahmad Tea's global "Preparation is Everything" campaign, which highlights the dedication, consistency, and attention to detail that drive both elite athletes and master tea blenders.
The gathering brought together media and partners for an afternoon that celebrated the work that happens behind the scenes long before a match kicks off or a cup of tea is poured.
Courtesy of Ahmad TeaCourtesy of Ahmad Tea
Semenyo shared insights into his pre-season training, mental preparation, and personal routines ahead of the new football season, giving guests a glimpse into the discipline required to compete at the top level.
"Preparation is one of the most important parts of my career. What people see on matchday is only a small part of the work. It all comes from the routines, discipline, and mindset developed long before kick-off. I am working hard during pre-season on those processes to develop and improve everyday habits to be ready for a big season ahead," shared Semenyo.
Instagram/ Ahmad Tea Hong Kong
Founded in Hampshire, England, Ahmad Tea is an award-winning family-owned tea company with four generations of expertise behind its blends. Today, its teas are enjoyed in more than 90 countries worldwide, with a commitment to quality, craftsmanship, and supporting tea-growing communities through sustainability and social impact initiatives.
Looking for the perfect place to gather, celebrate, or unwind? Discover and book standout venues across Asia with SPACES by The Beat Asia. Find your space today! Click here to explore SPACES.
Coffee in the morning, cocktails at night. That's the concept behind the new shared venue of Draft Land and nodi, which officially opened its doors in Tsim Sha Tsui on Aug. 3, 2026.
The new venue marks a fresh chapter for the Taipei-born cocktail bar founded by Taiwanese mixologist Angus Zou and Hong Kong bar veteran Antonio Lai.
The Tsim Sha Tsui space features a warmer and softer interior with cozy corners and a semi-outdoor area designed for lingering over a drink.
Instagram/Draft Land
In a first for both brands, specialty coffee shop nodi operates the venue from 8 AM to 5 PM, serving their signature coffee and baked treats. When evening arrives, Draft Land takes over with their signature cocktails on tap, alongside two Tsim Sha Tsui-exclusive coffee cocktails: Really Really Dark & Stormy and Caferoni, both made with nodi's house blend coffee.
Coffee lovers can also try the venue-exclusive Elderflower Coffee Soda, a refreshing mix of espresso, elderflower syrup, and sparkling soda inspired by Antonio Lai's favorite flavor profile.
Instagram/Draft Land
To celebrate the partnership, guests can pick up a limited-edition double-walled collaboration glass for HK$88, or HK$68 with any coffee purchase, while browsing a merch wall stocked with Draft Land and nodi favorites.
Location: Draft Land x nodi, Shop G5-G6, 8 Minden Ave, Tsim Sha Tsui
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Hong Kong matcha fans now have a reason to make their way back to Moon Street. Four years after opening its flagship café in Wan Chai, Matchali has officially reopened its refreshed home, welcoming customers back to a brighter and more comfortable space while keeping the cozy atmosphere that made it a neighborhood favorite.
The renovation brings subtle but thoughtful upgrades throughout the café, from full-height mirrors and soft lighting to redesigned outdoor seating and textured plaster walls. The updated interiors were designed by local studio Brash Atelier, creating a space that feels familiar while giving regulars a fresh place to enjoy their daily matcha ritual.
To celebrate the reopening, Matchali is introducing two limited-time drinks. The Matcha Maple Cream (HK$63), available exclusively at Moon Street, combines ceremonial-grade matcha with single-origin maple syrup from Canada's Goubau Farm and a sea salt-infused cream topping. The new Vanilla Matcha Latte (HK$55 for hot, and HK$60 for iced) blends house-made vanilla syrup and pure vanilla bean paste with Matchali's signature matcha for a comforting twist on the classic favorite.
Courtesy of Matchali
The reopening also coincides with a special Mid-Autumn collaboration with YYY House of Cakes. The limited-edition Matcha Lava Mooncakes are sold in sets of four for HK$380, with pre-orders available until Aug. 15, 2026, and a 10% early bird discount for advance reservations.
Courtesy of Matchali
Founded by cousins Cara and Laura Li, Matchali is known for its hand-whisked, ceremonial-grade matcha sourced directly from Uji, Kyoto. The brand focuses on made-to-order drinks crafted with high-quality ingredients, plant-based options, and no refined sugars.
Location: Matchali, G/F, 5 Moon Street, Wan Chai, Hong Kong
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A new charity dinner series is bringing some of the city's top chefs together for a good cause.
r é n, the local social enterprise dedicated to supporting Hong Kong's underprivileged youth, has launched the r é n x EAST Dining Management (EDM) Guest Chef Dinner Series, a rotating collaboration concept featuring chefs from across the group's restaurant portfolio.
The series kicks off on Aug. 12, 2026 at Té Bo x Aqua, where Chefs Sebastian Lorenzi of Té Bo and Romeo Morelli of Aqua are joining forces for a one-night-only menu inspired by the flavors of an Italian summer.
Their six-course tasting menu runs HK$1,288 per person (plus a 10% service charge), and moves from an Apricot Tartlette with smoked stracciatella and a Hokkaido Sweetcorn Fritter, through Hamachi Tartare with caviar, Handmade Potato Gnocchi with Sicilian red prawn, and Pan-Fried Sea Bass with saffron and chorizo, before landing on Red Wine-Braised Short Ribs and closing with a Yellow Peach and Strawberry Dessert topped with mascarpone chantilly and crispy meringue.
Beyond the food, the dinner promotes a bigger cause. For every seating in the series, Té Bo will donate proceeds to the r é n Community Foundation, funneling funds directly into the organization's youth programs. Joining Lorenzi and Morelli on the floor that night is Ah Hei, one of r é n's beneficiaries, who has spent more than a year working at South Lane in Two Taikoo Place — showcasing the foundation's model of hands-on mentorship.
Photo from Instagram/ ren hk
Founded in 2023 by Jo Soo-Tang, r é n — a word that roughly translates to "humanity" and "to be kind" — connects disadvantaged young people in Hong Kong with paid work placements in high-end kitchens and beyond, giving them real-world experience and, ideally, getting their foot in the door to build their own hospitality career. The organization also sells food and lifestyle products, from candles to pantry staples, with revenue fueling their programs.
For more information and updates, follow Té Bo, Aqua, and r é n on Instagram. Visit r é n's website to learn more about the organization.
r é n x EDM Guest Chef Dinner Series: Té Bo x Aqua
Location: Té Bo, 2/F, Two Taikoo Place, 979 King's Rd., Quarry Bay
Date: Aug. 12, 2026
Price: HK$1,288 per person (plus 10% service charge)
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Summer in Hong Kong is already synonymous with ice cream, but Lee Gardens is adding a distinctly local twist with its new “Ice Cream Jam.” Running from July 22 to Aug. 9, 2026, at 1/F Atrium of Hysan Place, this limited-time pop-up transforms classic Hong Kong flavors into inventive frozen treats.
Teaming up with TEEMTONEfai and beloved heritage brands Kung Lee Herbal Tea Shop, Yiu Fung Store, and Tai On Coffee & Tea Shop, the pop-up serves nine exclusive flavors inspired by familiar local favorites.
Expect scoops such as Sugar Cane Juice, Sour Plum Soup, Wampee Sorbet, Salty Lemon & Lychee Sorbet, Fei Zai Shui (Lychee Black Tea Cola), and Egg Tart, with each reimagining a well-known Hong Kong taste in ice cream form.
Photo by Website/ Lee GardensInstagram/ Tai On Coffee & Tea Shop
For adventurous foodies, the pop-up's Ice Cream Mystery Boxes delve even deeper into local nostalgia. Some of the hidden flavors include Red, White & Blue, a tribute to local heritage; Bamboo Steamer, inspired by classic yum cha culture; and the boldly unconventional Medicinal Oil.
Beyond the ice cream counter, Lee Gardens is keeping the summer vibes going with its Chill Out with Ice Cream: Summer Party, featuring live performances featuring local artists like PetPetShawn, JB, and Tr33, ice cream-and-cocktail pairings, and even a 128-player Beyblade Tournament at 4/F Urban Park on Aug. 1 and 16, 2026.
Visitors can also hop on the seasonal trail with the Lee Gardens Ice Cream Bike, offering free scoops and dining rewards for shoppers through the Lee Gardens App.
Photo by Website/ Lee GardensPhoto by Website/ Lee Gardens
Rounding out the festivities is the Lee Gardens Ice Cream Bar at 2/F Lee Garden Two, where visitors can try a limited-edition Wax Apple Ice Pop created with traditional confectionery expert Yan Chim Kee, alongside new flavors from Singapore's The Ice Cream & Cookie Co., until Aug. 16, 2026.
For more information about Lee Gardens and Hysan Place, visit their official website. You can also follow them on Instagram and Facebook for the latest announcements, exclusive promotions, and upcoming events throughout the season.
Location: Hysan Place, 500 Hennessy Rd, Causeway Bay, Hong Kong
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Following popular team-ups with Mofusand and Sanrio's Sumikko Gurashi and Pochacco in 2025, Ramen Iroha HK has unveiled its latest themed dining experience with none other than Miffy, the beloved bunny created by Dutch illustrator Dick Bruna.
Running from July 1 to Oct. 31, 2026, the limited-time collaboration transforms the award-winning ramen restaurant into a colorful Miffy wonderland. The space is dressed in the character's signature orange, blue, and white palette, with Miffy appearing throughout the storefront, walls, tables, paper cups, and even chopstick wrappers. There are also themed photo spots, including cute Miffy desk lamps, making it a fun stop for families, foodies, and fans looking to fill their camera rolls.
The menu, of course, is just as eye-catching as the décor. Diners looking to fill their tummies can tuck into the rich Toyama Black Soy Sauce Ramen, the creamy Special Milk Flavor Ramen, the fulfilling White Curry Noodles, and the refreshing Matcha Cold Noodles.
Photo by Instagram/Ramen Iroha HK
The snack selection includes a Special Takoyaki, while dessert lovers can end their meal with a Sawdust Pudding. To complete the experience, themed drinks such as Lychee Soda, Jasmine Milk Tea, and Matcha Latte are served in exclusive Miffy cups.
Photo by Instagram/Ramen Iroha HK
Guests can also bring home exclusive merchandise, including a foldable reusable bag (HK$78) and a collectible ramen bowl (HK$150). A Miffy phone stand is also available for an additional HK$10 with any purchase, while stocks last.
This adorable collaboration is available on a walk-in basis only. For more information, contact Ramen Iroha HK via WhatsApp at 5646 4503 or follow them on Instagram and Facebook.
Location: Ramen Iroha HK, G/F, 7 Haven Street, Causeway Bay
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Looking for a drink that's sweet, fizzy, and a little different this summer? HIGHERTHAN by Young Master is bringing back their cult-favorite Yogurt Vodka Highball series this season, and this year comes with four fruity and creamy flavors perfect for Hong Kong's hottest days.
Leading the lineup are the new Peach Yogurt Vodka Highball and Grape Yogurt Vodka Highball, which are now available exclusively at selected Circle K stores.
The Peach Yogurt Vodka Highball combines juicy ripe peach with tangy yogurt and a crisp vodka soda finish to create a smooth sip that's equal parts indulgent and refreshing. Meanwhile, the Grape Yogurt Vodka Highball blends bold grape flavors with silky yogurt and sparkling vodka fizz for a bright, juicy kick.
Photo by Instagram/HIGHERTHAN by Young Master
Over at 7-Eleven, HIGHERTHAN is introducing two limited-time summer flavors that are equally tempting.
The Mango Yogurt Vodka Highball delivers tropical mango sweetness balanced by creamy yogurt notes and bubbly vodka soda, while the Matcha Yogurt Vodka Highball pairs the earthy aroma and gentle bitterness of matcha with a smooth yogurt texture and refreshing fizz.
Photo by Instagram/HIGHERTHAN by Young Master
Known for their bold, Asian-inspired ready-to-drink highballs, HIGHERTHAN continues to experiment with unexpected flavor combinations that feel playful, refreshing, and made for sharing with friends. Whether you're grabbing a can for a beach day, a picnic, or a casual night in, these yogurt-infused highballs are an easy way to cool off this season!
For updates on HIGHERTHAN's latest releases, follow them on Instagram and visit their official website. For inquiries, contact +852 2783 8907 or info@youngmasterales.com.
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Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!
Quitting was never an option for Shelley Tai.
Resilience was built into her the moment she left home at 16 and became completely independent by 18. By the time she was 20, Shelley started her bartending career — and never looked back.
"Being independent at a young age taught me to take responsibility for my own life. It shaped almost everything. There was no one else to rely on," Shelley shares. "So whenever I face challenges in my career — whether it was starting over as a barback, moving countries, or opening my own bar — I never really thought about quitting."
It's that determination that's led to her illustrious career over the last 16 years. Shelley was the first female Hong Kong bartender to join the global finals of the Diageo World Class cocktail competition when she won in the Hong Kong and Macau nationals.
It's an award she's thoroughly earned. When Shelley first became a bartender, it was a part-time job to make ends meet. It didn't take long for her to decide this was something she could do full-time. So she worked for FINDS, then Drop, before joining Quinary — starting over as a barback and learning it all again from scratch.
She stayed with Quinary before moving to Singapore to work with the Nutmeg Collective. As Operations Director there, she helped manage Nutmeg & Clove, which placed at No. 50 in the World's 50 Best Bars 2025 (No. 24 in Asia's 50 Best Bars 2025).
After five years in Singapore, Shelley moved back to Hong Kong in 2025 and opened Mius in Gough Street.
A neighborhood cocktail bar, it's grounded in a straightforward philosophy: "simple things, done right." One example would be their Highball, which blends frozen whisky and chilled Japanese soda. No ice. Crisp and clean — zero frills.
Instagram/ MiusCourtesy of Mius
In this All Mixed Up exclusive, The Beat Asia catches up with Mius Founder Shelley Tai to talk about introversion as a strength, managing a bar versus being a bartender, and her Altos Bartenders' Bartender of the Year Award.
Congratulations on the Altos Bartenders' Bartender Award 2026. Does peer recognition land differently than a competition title?
Very much. This award comes from people whom I have met and respected for many years, and that makes it incredibly meaningful.
It also reminds me that I didn't get here alone. I have had so many mentors, colleagues, and friends who have shaped the bartender I am today, so I'm very grateful.
Courtesy of Mius
Is there a difference between serving a fellow bartender versus a regular guest?
For us, the service is exactly the same. Every guest deserves the same level of hospitality, regardless of whether they are in the industry or not.
I think the difference is what people are looking for when they come to a bar. Bartenders might be more curious about the techniques, ingredients, or philosophy behind a drink because it's something they're passionate about. Other guests are often simply looking for a great drink and a good time. We try our best to make everyone feel welcome and leave with a good experience.
Is there a particular kind of pressure or joy in making a drink for someone who knows mixology?
It's actually a common situation for us. We have bartenders and cocktail lovers visiting bars all the time, just as we visit theirs. It's part of the industry and part of how we learn from one another.
(From left) Float and Dirty Margarita | Courtesy of Mius
You've told the story of how an experience in a Japanese bar in Causeway Bay changed your view on cocktails. What contributed to that shift?
It wasn't just the drink. Until then, I still thought bartending was mainly about speed and entertainment. That "Last Word" showed that bartending had so many more possibilities than I had imagined. It could be more creative, thoughtful, and intentional.
Walking away from the nightclub scene, was it about being pulled towards mixology? Or being pushed away from the burnout?
Probably both. I knew I couldn't stay in the nightclub scene forever, even though it was really fun at that time. I was looking for something more sustainable and meaningful in the long run.
Strawberry Negroni | Courtesy of Mius
When you joined Quinary in 2016, you'd already been bartending for six years, and started again as a barback. What did it take to start over again? And would you make the same choice today?
To be honest, I didn't see it as taking a step backwards. I already had experience behind the bar, but I knew there was still so much I didn't know. Starting as a barback gave me the chance to observe, practice, and develop good habits without skipping any steps.
Looking back, I would happily make the same choice.
You mentioned that newcomers now can "learn things faster." Is there something from those long apprenticeship days that you'd still want to preserve and pass on?
I think times have changed and that's a good thing. Today, technique and knowledge are much more accessible, so bartenders can progress much faster than we did. But there are still many things that require experience and time.
You can't rush judgement, consistency, attention to detail, or genuine hospitality. Those are things you develop by repeating the same standards every single day and learning from real situations behind the bar.
Could you share one of the biggest highlights of the long apprenticeship you've experienced in the past?
Honestly, there wasn't much of a highlight! It was a very repetitive job. I guess sometimes the most boring part of the journey is what prepares you for everything that comes after.
Mius Team | Photo from Instagram/Shelley Tai
When did you realize that introversion is an asset, an edge?
I don't think there was a choice for me.
So instead of trying to change who I was, I just focused on what I naturally enjoyed and did well. I listened more, observed more, and tried to build genuine connections with my guests in my own way. Somehow, it just worked.
How would you recommend introverted bartenders harness their introversion as a strength?
My advice is not to think that being introverted means giving up on opportunities. It just means finding your own way to take them.
Everyone has different strengths. They can all be important qualities in hospitality. Focus on what you naturally do well and develop your own style instead of trying to copy someone else's personality.
In an industry that often rewards loud personalities, has being soft-spoken ever cost you?
Not really. I have never been someone who seeks the spotlight. I prefer to focus on doing my job well and let my work speak for itself. I think this industry has room for different personalities, and being quiet doesn't mean you have less to offer.
Nutmeg & Clove Team | Photo from Instagram/ Shelley Tai
Singapore taught you how to manage a team and build a culture. What was the hardest part of becoming a leader?
The hardest part was that I wasn't equipped with the skills to become a leader.
I was bartender-trained, not leader-trained. Everything from communication and coaching to building a culture was something I had to learn through experience. It was almost like starting from the beginning.
What are the biggest differences between being a bartender and a leader?
I think a bartender mainly focuses on becoming better themselves. A leader is very different. Your job is to bring the team together, help everyone grow, and make sure everyone is moving towards the same vision.
As a bartender, success is about how well you perform. As a leader, success is seeing the people around you succeed.
What made you decide to open your own bar, Mius?
I wanted to create a place that brought together everything I had learnt throughout my career and reflected who I had become as a person. Every place I worked taught me something different. Mius gave me the opportunity to put all those experiences into one space and create something that truly felt like my own.
In many ways, Mius is a reflection of my journey and my values.
Courtesy of Mius
Mius runs on restraint. As something that is arguably harder to execute and easier to overlook, how do you make sure guests can understand the care and intent behind a "simple" drink?
I don't think simple means it's not enough.
We actually don't try to overexplain what we do or emphasize how much work goes into every drink. For me, hospitality is about creating a feeling. If a guest enjoys the drink, feels comfortable, and wants to come back, then we've done our job. They don't need to understand every technique behind it.
Where does this pull toward simplicity come from in you personally?
Earlier in my career, I wanted to show people what I could do.
Today, I care more about how people feel than how impressed they are. That's why simplicity is so attractive to me. It removes distractions and lets the important things speak for themselves.
Gin & Apple | Courtesy of Mius
Why is your iceless highball the drink that represents your homecoming?
It's the drink I enjoy most after work, so it felt natural to introduce it at Mius. Everyone is familiar with a highball served over ice. Our iceless highball is simply another possibility.
I think that's what I enjoy the most about bartending; there's always room to look at something familiar from a different perspective.
Do you believe that what a person orders tells you who they are?
Maybe a little. But I don't think it tells you everything. Sometimes it reflects a person's mood more than their personality. I think what's more interesting is the conversation behind the order.
Which bar right now makes you feel like a guest again, the way that "Last Word" drink in Causeway Bay once did?
I don't think it's one particular bar anymore. These days, it's more about the people and the hospitality than the cocktails themselves.
What's next for you and for Mius?
I hope Mius continues to grow naturally and become a place people keep coming back to for many years.
Personally, I want to keep learning and building. Not just better bars, but better teams and better experiences for our guests.
Photo from Instagram/ Shelley Tai
This interview has been edited for length and clarity.
To learn more about Shelley Tai, follow her on Instagram. Visit Mius Hong Kong's website and follow them on Instagram for more updates.
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Looking for a meaningful way to stay active while giving back? Then it's time to mark your calendars for HUNGER RUN 2026, as it returns to the Tseung Kwan O Waterfront on Nov. 22, 2026. Organized by social enterprise FOODSPORT and sponsored by Sunlight REIT, the annual charity run combines fitness, community spirit, and food security under the theme, “Run + Food + Charity.”
Whether you're a seasoned runner, a family looking for a fun weekend activity, or a company planning a team-building day, there’s a race category for everyone. Participants can choose from a 10KM Individual and Team Race, a 4KM Individual and Family Run, or the brand-new 1KM Pet-Friendly Run, where furry companions are invited to join the fun.
This year's event ambassador is Majimeow (麻吉貓), the beloved Taiwanese cat character encouraging healthier lifestyles and charitable giving.
Corporate teams are especially encouraged to take part. Not only is the event a great opportunity to promote workplace wellness and strengthen team bonds, but every corporate team that signs up will also help unlock additional donations to support Feeding Hong Kong.
Companies can also earn special recognition through initiatives, such as the Most Committed Organization Award for organizations with the highest number of participants on the event day, a Supporting Organization status for organizations that sponsors 20 employees or under-privileges, and the Caring Company Nomination 2026/27.
Beyond the race day, attendees can look forward to themed markets and carnival activities on Nov. 7-8 and 21-22, 2026, at MCPOne and a new 4KM "Food Chaser" Fun Run challenge.
Gather your friends, family, colleagues, or even your pets, and join the movement to make a difference one kilometer at a time!
Every step taken and every calorie burned will help support Feeding Hong Kong, the Home for Homeless Animals, and the FOODSPORT Foundation. More details will be announced via the event's official website in the coming weeks. To sponsor, fill out the form provided by the event.
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TOVA is throwing a QipaoDim Sum Rave on Aug. 1, 2026, in Hong Kong, an evening that swaps the usual beats and bottle service for cheongsams, handmade dumplings, and free-flow tea. The party runs from 8 to 11 PM at Lung Dim Sum and is presented by Coco Leung and Iven the Panda.
Aside from the modern dim sum, Chinese fashion, and Hong Kong's signature neon-light aesthetic, people can expect heavy beats from DJs Hansel and Jono.
Each ticket includes one drink and one dim sum box (six pieces). Guests can lean on the free-flow tea or Chinese liquor from Hong Kong Beer Co. and Purple Rain Wine.
And if you're wondering about the dress code, just take a cue from the rave name: it's Chinese attire. That qipao you rarely wear or have no event to wear to, this rave offers the perfect reason. Turning up in jeans is a no-no.
Lung Dim Sum is a handcrafted dim sum shop that blends tradition with modern twists. Its open kitchen lets guests watch dumplings come together in real time.
Entry is strictly RSVP-only through the Tova App. There are no walk-ins and no tickets sold at the door. Anyone who is not yet a member can comment a fan emoji on TOVA's Instagram post to unlock RSVP details.
For more information, follow TOVA Hong Kong on Instagram.
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