A night out in Hong Kong presents a kaleidoscope of experiences. From live music venues and rooftop lounges to restaurants with comprehensive drinking programmes and a thriving bar scene, the city offers plenty of choice when it comes to nighttime activity. But as the city evolves, so do its nocturnal habits. No longer content to wake up with the echoing thuds of a hangover, Hong Kong night owls are seeking balance—between the euphoria of the night and the clarity of the day after.
See also: The winners of the Tatler Dining Bar Awards Hong Kong 2023
Over the years, health and wellness have become a core focus for an increasing number of Hong Kong residents. As a result, a noticeable shift in drinking preferences has emerged, with many choosing beverages with lower alcoholic content or opting out of alcohol altogether. Driven predominantly by Millennials and Gen Z, the NoLo (no and low alcohol) trend is gaining momentum. Recognising this demand, restaurants and bartenders across the city are innovating and crafting drinks that rival the taste and quality of their alcoholic counterparts. This mindful approach, underpinned by a desire to be “in the moment” without the haze of intoxication, is powering this evolution in drinking habits.
Parallel to this shift is a rise of remedies. It seems Hong Kong is adopting a two-pronged approach: while some reduce their alcohol intake, others arm themselves with tools to combat its after-effects. Enter a wave of hangover prevention solutions and rejuvenating beverages that promise all the revelry without the painful repercussions.
Hangover defence tablets
Eve Bliss prevention packs
Eve Bliss, a homegrown functional wellness brand, recently launched prevention packs, made to complement its morning-after recovery soda, consisting of five hangover defence tablets to consume before a boozy night. “The next generation does not have the same affinity for alcohol as our generation or our parents’,” says founder and CEO Amy Tsien. “That being said, in cities like Hong Kong and Singapore, social drinking is still a big part of the culture… so it’s crucial to create stepping stones for people to have a chance to slowly but surely adjust to a healthier lifestyle.”
On the science of hangovers, Tsien explains, “Alcohol in the form of ethanol, when metabolised by the body, forms toxic substances like acetaldehyde and free radicals. These toxins lead to the generation of oxidative stress, which causes further cell injury and affects many bodily functions negatively.”
The hangover defence tablets use turmeric, a powerful anti-inflammatory, from Okinawa. Tsien adds, “Curcumin in turmeric promotes earlier removal of these toxins which are responsible for causing a hangover. It is important to take the tablets before drinking as [it is believed that] turmeric and curcumin help protect the liver and stomach’s gastrointestinal lining from damage caused by alcohol, and reduce the possibility of nausea, vomiting and headaches from developing in the first place.”
DrinkAid’s complete alcohol defence
Eve Bliss is not alone, with Japanese cosmetics and supplements brand Fancl offering “sober support” turmeric extract capsules that are readily available across the city, and other newcomers, including DrinkAid from Singapore, sensing the potential in this evolving market. Co-founder of DrinkAid, Ryan Foo, shares Hong Kong’s initial feedback on its complete alcohol defence pills. “Many have commented on how they feel refreshed the next day, enabling them to tackle their professional commitments without hindrance.
Another told us that she felt that her body was processing alcohol faster both during and after drinking. This is what we have to offer: the ultimate ‘work hard, play hard’ situation.”
Garden to Glass at The Savory Project
Ronin’s mocktail offering
Some Hong Kong bars and restaurants offer a different solution. “There’s an increase in mocktail demand from guests at our bar,” says Jay Khan of Coa and The Savory Project; the latter dedicates almost 40 per cent of its menu to mocktails. Championing the idea that moderation doesn’t mean compromising taste, he remarks, “As the standards of cocktails increase, with guests wanting something more exciting than a basic lime and soda, we’ve decided to put equal amounts of thought and emphasis into our non-alcoholic cocktail selection.”
Mocktails at The Savory Project, including the whisky sour-inspired Papaya Fire, which blends a distilled non-alcoholic spirit, Seedlip Spice, with passion fruit, papaya, mustard and egg white alternative Aér; and Garden to Glass, a carbonated drink with Seedlip Garden, tomato, bell pepper and tonic, prove that neither taste nor quality is sacrificed in this new age of conscious drinking. “Garden to Glass tastes like a fizzy gazpacho, in a good way,” adds Khan.
It is, however, not only about the drinks. The experience of socialising is also important to consumers. Harley Ling, Yardbird Hong Kong’s beverage manager and Ronin Snack Bar’s general manager, says that “it relieves the pressure on guests who want to hang out but prefer not to drink alcohol, especially in business gatherings. It also makes detoxing enjoyable too.”
At Ronin, mocktails are inspired by Japanese ingredients. One such drink is an interpretation of Calpis Soda, a classic non-alcoholic izakaya drink, which combines unfermented wine grape juice and Mitsuya Cider. Over at Yardbird, Ling’s favourite Momocha is a combination of peach and oolong tea with Shio Suika, a refreshing mix of watermelon and yuzu salt.
The non-alcoholic pairing at Roganic
With sustainability in mind, Antonio Mereu, restaurant manager of Roganic Hong Kong, says that its non-alcoholic pairing option also “helps to minimise food waste from the kitchen”. One of the latest creations is paired with a main course dish of local three-yellow chicken and sweetcorn, designed to enhance the overall dining experience. “We keep the corn husks from the kitchen and cook them together with winter melon, white pepper, buckwheat and bay leaf. The final touch of fennel salt breaks down the natural sweetness from carrot and corn, balancing the drink.”
“We have created a very interesting and complex selection of soft drinks that is now one of the most requested items at Roganic and Aulis,” adds Mereu. The popularity of these drinks has led many, including traditional drinkers, to opt for the soft pairing.
Even as Hong Kong’s nightlife pulses with energy, the days of unchecked revelry as its defining feature are fading. With an emphasis on quality, diversity and responsibility, bars and restaurants are redefining the city’s drinking culture, while innovative hangover solutions ensure evenings are as vibrant as the mornings that follow.
NOW READ
The Tatler Dining Champagne Guide returns for 2023 with Sarah Heller MW
Think Drink: What are the similarities between rum and whisky?