Teemtonefai’s collaborations take its creativity even further, turning cultural moments into culinary statements. A recent partnership with Netflix yielded Stranger Things-themed flavours including Max’s Mango Madness, a bold mango and black pepper sorbet, and Starcourt Surprise, an unusual macaroni and cheese scoop. Yet, for all its international partnerships, Teemtonefai remains deeply tied to its roots. “Hong Kong’s vibrant culture and diverse culinary scene deeply influence our flavour profiles,” Fung says. “We draw inspiration from local ingredients and traditional desserts, blending them into our gelato to create something uniquely Hong Kong.”

With plans for expansion, Fung is ready to bring Teemtonefai’s playful and boundary-pushing spirit to a global audience. “I’m looking to expand my business overseas, aiming to engage with a broader customer base,” he says. Whether it’s through collaboration, unique flavours or captivating design, Teemtonefai demonstrates that creativity knows no bounds.

Tea may be steeped in centuries of tradition but, for Sage Tea The Fine Tea Lab, it’s also a medium for innovation. Co-founder Kethena Tang merges artisanal techniques with PTAEM (Precision Tea Aroma Extraction Modulation), which fine-tunes how flavours and aromas are extracted, unlocking the drink’s full sensory potential. “We combine traditional craftsmanship with cutting-edge technology to create personalised flavour experiences,” says Tang. It’s a meticulous process designed to get the most out of every ingredient.

The Nagano shine muscat green tea exemplifies this ethos. The entire grape—skin, seed and juice—is used to infuse sencha, Japanese green tea, with a sweetness that feels both natural and indulgent. “It’s a beautifully balanced blend that minimises waste,” Tang explains. This approach also extends across the range of ready-to-drink Craft Fruiteas, which also includes Kochi yuzu matcha genmaicha, Taiwan lychee green tea and Shizuoka green tea with Wakayama orange, now available at Circle K stores across the city. Housed in sleek, recyclable, aluminium bottles, these teas combine convenience with sustainability, making high-quality blends more accessible than ever.

Much of this innovation is powered by the brand’s state-of-the-art production facility, equipped with Hong Kong’s first fully automated intelligent production line. “It allows us to control every step of the process,” says Tang, “ensuring the highest quality while embracing more sustainable practices.”

From crafting tea-flavoured popcorn and artisanal tea bags to collaborating with Snack Baby Gelato on fragrant tea-infused gelato, the brand is constantly experimenting with new ways to enjoy tea. A partnership with a Lantau Island farmer has also led to a wampee tea cocktail, highlighting the bright, citrusy notes of this local yellow fruit. By blending hyper-local ingredients with cutting-edge techniques, the company is bridging tradition and technology in a way that feels unmistakably Hong Kong. “The city’s vibrant food scene demands constant reinvention,” says Tang—and Sage Tea is rising to the challenge with a finely balanced brew of style, innovation and sustainability

Oh! My Bread, where traditional French desserts meet local Hong Kong flavours, is a fresh entrant to the city’s bakery scene, but it’s one with top credentials. At the helm of this bakery-café in Wan Chai is executive pastry chef Cyrus Yan, a name that will be familiar to many as Tatler Dining’s Best Pastry Chef of 2023. Yan has redirected his focus from the world of fine dining to something altogether more accessible. “I have worked in fine dining my whole career, where only a few people could enjoy my food,” Yan explains. “But with a more approachable brand, more people can enjoy the desserts and breads I make.”

The name itself carries a sense of whimsy. “In general, sentences that start with ‘Oh my’ often express something bad or negative,” Yan explains. “However, we hope to elicit a positive and funny way to excite people when they taste our products.” It’s a light-hearted approach that mirrors the brand’s mission to blend tradition and innovation in ways that feel joyful and unexpected. 

The menu at Oh! My Bread offers a variety of delights. There are freshly made sandwiches such as smoked salmon ciabatta and chicken focaccia, alongside Taiwanese-style noodles. Meanwhile, flaky croissants and sesame pain Suisse share space with desserts like hojicha basque cake and dark chocolate tart with caramelised nuts. Among the highlights is the yuzu tart, a refined reimagining of a dish Yan first mastered early in his career. “The first dessert I learnt to make was the lemon tart,” he says. “But I personally really like Japanese yuzu. So, based on that, I made a little adjustment to transform it.”

Yan is also bringing Hong Kong’s beloved street food into the patisserie fold with his puff pastry egg waffles, a nod to the local classic. “Hong Kong is a diverse place with different cultural groups,” says Yan. “This allows me to try different things and innovate.”

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