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Jen Paolini

DRINK THIS
Mother Pearl

Home-grown boba brand Mother Pearl is expanding – but not just in terms of space. Its new flagship in the heart of Central spans two floors and also introduces a mixology component, with artisanal cocktails and mocktails, each concoction blending botanicals with luxurious spirits and other ingredients. Consider the striking Fountain of Youth, a gin-infused apricot tipple with notes of mint leaf and lime, presented in a tower reminiscent of an absinthe fountain. The Empress Wu, meanwhile, is built on a complex formulation of five-spice syrup, Green Chartreuse, pineapple juice, Luxardo Maraschino liqueur and Angostura orange bitters, with an option to jazz it up with the addition of pearl powder.
UG/F & LG/F, 24 D’Aguilar Street, Central
SEE THIS
Art in Residence: Tea Time Stories

From August 17 to October 31, Cordis, Hong Kong is celebrating its 11th year with an exhibition that channels the nostalgic charm of the city’s 3.15pm afternoon tea tradition. Jointly presented with Tai On Coffee & Tea Shop, the bing sutt that opened in the late 1960s and was revived in 2022 as a retro diner, the hotel has invited Forbes 30 Under 30 Asia-recognised illustrator Tam Ka-yan (who shows her work as Nomkakaii) to artistically capture the daily moments, emotions, atmosphere, culinary experiences, culture and idiosyncrasies of Hong Kong’s cha chaan teng.
Cordis, Hong Kong, Level L, 555 Shanghai Street, Mong Kok and Tai On Coffee & Tea Shop, G/F, 830 Canton Road, Yau Ma Tei
EAT THIS
Ramen Ginza Onodera at Nadaman at Kowloon Shangri-La

Nadaman at Kowloon Shangri-La, Hong Kong has turned a private dining room into a dedicated ramen nook, and invited none other than Japan’s celebrated Ramen Ginza Onodera to inaugurate the space. Popping up from now until further notice, the collaboration features three signature ramen varieties: shoyu (soy sauce), shio (salt) and umakara (spicy umami), ranging from classic and special to supreme. Each bowl is finished with handcrafted Hokkaido-wheat noodles, a distinctive chicken broth, a smattering of toppings such as pork chashu, roasted duck chashu and an ajitama soft-boiled egg, as well as home-made herb butter.
Lower Level 2, Kowloon Shangri-La, Hong Kong, 64 Mody Road, Tsim Sha Tsui
DO THIS
Soho Beach Club at The Pulse

Every Friday to Sunday this month, Soho House Hong Kong gets coastal-chic at the exclusive, limited-time Soho Beach Club pop-up in Repulse Bay. DJ sets, Pilates and Zumba sessions, family-friendly workshops and poolside hangs keep kids and parents entertained during the day. Come nighttime, the venue transforms into a high-energy summer destination led by upbeat music, guest-shift bar takeovers and award-winning cocktails. Only Soho House or The Pulse Impulse members can access the event, but on-site registration as a new Impulse member is available.
Rooftop Garden, 3/F, The Pulse, 28 Beach Road, Repulse Bay


Our cheat sheet for the best things to do in Hong Kong, August 15-29

Our cheat sheet for the best things to do in Hong Kong, August 1-16

Our cheat sheet for the best things to do in Hong Kong, July 19-26

Our cheat sheet for the best things to do in Hong Kong, July 12-18

Your Perfect Week

The Empress Wu cocktail at Mother Pearl. Photo: courtesy Mother Pearl

The Fountain of Youth, a gin-infused apricot cocktail at Mother Pearl. Photo: courtesy Mother Pearl

A limited-edition tote  bag, part of the “Tea  Time Stories” exhibition  at Cordis, Hong Kong. Photo: courtesy Cordis, Hong Kong

The Ramen Ginza Onodera pop-up at Nadaman offers three signature ramen varieties: classic, special and supreme. Photo: Handout

The Soho Beach Club pop-up party at The Pulse. Photo: courtesy Soho Beach Club at The Pulse

Hong Kong’s 1,000-year-old tea heritage is being rediscovered and rehabilitated

Morning mist hangs over the tea plantation at Kadoorie Farm and Botanic Garden, in the New Territories. Photo: Alexander Mak

Li In, co-founder of the Hong Kong Tea Production Institute, pours tea at Mau Tso Ngam village. Photo: Alexander Mak

Farmers pick tea leaves at the tea plantation of Kadoorie Farm and Botanic Garden. Photo: Alexander Mak

Yip Tsz-lam, regenerative agriculture manager at Kadoorie Farm and Botanic Garden, demonstrates the correct way to pluck tea leaves, using a pinching technique to pick two leaves and a bud. Photo: Alexander Mak

A farmer hand-picks tea leaves on a misty morning at Kadoorie Farm and Botanic Garden. Photo: Alexander Mak

Freshly picked tea leaves at Kadoorie Farm and Botanic Garden. Photo: Alexander Mak

Yip Tsz-lam (centre), regenerative agriculture manager at Kadoorie Farm and Botanic Garden, and Li In (right) and Chan Tsz-ting, co-founders of the Hong Kong Tea Production Institute, at the tea plantation of Kadoorie Farm and Botanic Garden. Photo: Alexander Mak

A worker at Kadoorie Farm and Botanic Garden rolls tea leaves on a bamboo withering tray after the first pan-frying step. Applying pressure evenly to the leaves helps reduce moisture and release the tea’s aroma. Photo: Alexander Mak

A tiny tea green leafhopper on a tea leaf. The insects’ bite causes the plant to release a chemical defence, producing a honeyed fragrance in the tea. Photo: Alexander Mak

Li In (right) and Chan Tsz-ting inspect saplings from Mau Tso Ngam’s heritage trees planted at Kadoorie Farm and Botanic Garden. Photo: Alexander Mak

Mau Tso Ngam is located on the foothills of Fei Ngo Shan, where residents still grow tea, carrying on two centuries of continuous cultivation. Photo: Alexander Mak

Hakka villager Sister Hung tends to the tea trees she planted four decades ago, in Mau Tso Ngam village. Photo: Alexander Mak

Sister Hung works fast to ‘saat ching’ (“kill the green”), the first step in pan-frying tea leaves, in Mau Tso Ngam. Photo: Alexander Mak

Sister Hung works on the final step of processing tea leaves, which turn dark green after being pan-fried. Photo: Alexander Mak

Li In helps Sister Hung prepare tea leaves before the pan-frying process, in Mau Tso Ngam. Photo: Alexander Mak

Fresh tea leaves turn dark green after being dried during the pan-frying process. The finished product resembles the processed leaves commonly found in commercial packs. Photo: Alexander Mak

Li In believes tea belongs to the land from which it came. Photo: Alexander Mak

China’s survival strategies written in flavours

A hot pot restaurant in Chengdu, Sichuan province, China. Photo: Getty Images

A málà spicy hotpot in Chongqing. Photo: Shutterstock

Mapo tofu. Photo: Shutterstock

Cantonese steamed fish in soy sauce. Photo: Shutterstock

Shaanxi province’s biang biang noodles. Photo: Getty Images

Xiaolongbao. Photo: Nora Tam

Stewed pork and sauerkraut, a traditional food in China’s northeast. Photo: Getty Images

Workers in Jiangsu province enjoy rice dumplings during the Winter Solstice. Photo: Xinhua

Tai Kwun’s ‘Better Together’: 8 Hong Kong film classics celebrate cinematic partnerships

“Breaking to Rebuild”, scene seven of the "Better Together – Partnering Up for Hong Kong Movies" exhibition. Photo: courtesy Tai Kwun

“Partnership”, scene one of “Better Together”. Photo: courtesy Tai Kwun

“A Test of Trust”, scene four of the exhibition. Photo: courtesy Tai Kwun

“Conflicts from Within”, scene three of “Better Together”. Photo: courtesy Tai Kwun

“Traces of the Past”, scene five of the “Better Together – Partnering Up for Hong Kong Movies” exhibition. Photo: courtesy Tai Kwun

Silver screen exhibition marks Hong Kong Film Archive’s silver jubilee

A neon-lit poster wall celebrates classic Hong Kong cinema at the “Hong Kong Film Archive Stories: Treasure Hunting for 25 Years” exhibition. Photo: Karma Lo

The earliest Hong Kong film still in the archive’s collection, from the 1926 silent film Join the Army and Live. Photo: Karma Lo

“Hong Kong Film Archive Stories: Treasure Hunting for 25 Years” showcases nearly 1,000 items, including film artefacts, costumes, trailers and oral histories. Photo: Karma Lo

A poster for Bruce Lee’s The Way of the Dragon (1972) on display at the exhibition. Photo: Karma Lo

Hong Kong’s hottest new openings, from caviar temple Tarte by RH to ode to Italian  coastal cuisine Ponentino

Ponentino in Royal Garden Kowloon East emphasises comfort food. Photo: courtesy Ponentino

Exclusive Hong Kong-style caviar egg tarts at Tarte by RH. Photo: courtesy Tarte by RH

Wagyu sausage rolls at Flat Iron Bakery. Photo: courtesy Flat Iron Steak

Spanish red prawn, cherry tomatoes and fresh basil at Ponentino. Photo: courtesy Ponentino

The Communal at Mandarin Oriental The Landmark. Photo: courtesy Mandarin Oriental The Landmark

PostMag

Food & Drink

Culture

Try the Empress Wu cocktail at boba hotspot Mother Pearl, then get nostalgic at Cordis, Hong Kong’s latest exhibition, before heading to Nadaman’s new ramen nook and partying the night away at the Soho Beach Club pop-up in Repulse Bay


Try the Empress Wu cocktail at boba hotspot Mother Pearl, then get nostalgic at Cordis, Hong Kong’s latest exhibition, before heading to Nadaman’s new ramen nook and partying the night away at the Soho Beach Club pop-up in Repulse Bay.


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Soho House

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