If you haven’t tried a beer cocktail yet, now’s the time. Perfect for autumn, these fizzy, easy-drinking tipples will show you just how versatile a good brew can be. But they’re not exactly a new concept. For as long as beer has been around – for some 13,000 years, by some estimates – people have been mixing their beer with mead, wine, botanicals and spices to enhance its flavor. 

As brewing techniques evolved, beer cocktails have seen their popularity rise and fall. While some may cringe at the thought, others embrace beer as a versatile ingredient full of creative potential. A splash of beer can work wonders, adding effervescence and enhancing the subtle flavors of a thoughtfully crafted cocktail.

A helpful tip: To maintain those satisfying bubbles, always shake or stir your cocktail first and add the beer last. And don’t underestimate the importance of choosing the right beer – there’s a world of difference between the bold, hoppy punch of an IPA and the crisp, refreshing notes of a lager.

For the ultimate sipping experience, serve your beer cocktail in BOMSHBEE’s Angle Bell Highball – a tall, elegant glass that makes every sip a joy. 

Ready to dive into the world of beer cocktails? Without further ado, here are a few recipes we’ve been experimenting with:

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Lagerita

The name says it all! Imagine the zesty lime kick and tequila punch of a classic margarita, perfectly balanced by the crisp, easygoing refreshment of a light lager (bonus points if it’s Mexican).

To make it: Fill a shaker with ice and add 1.5 oz tequila, 0.5 oz Cointreau, and 0.5 oz fresh lime juice. Shake it up, then strain into a tall glass with a salted rim. Top it off with your favorite lager, and give it a gentle stir to keep those bubbles intact.

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Shandygaff

For a low-ABV option, the Shandygaff is a perfect choice. It’s a twist on the classic Shandy – traditionally a mix of lager or bitter ale with lemonade – but this version gets a fiery upgrade with punchy ginger.

To make it: Fill a tall glass with equal parts beer and a spicy ginger beer. Play around with the ratios to suit your taste, and for extra depth, add a dash of orange bitters or a squeeze of lemon juice. The best part? Each beer brings its own unique flavor, so the taste will vary depending on what you use. Just stick to lighter options to keep it balanced.

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Espresso Stout

Swap your standard espresso martini for a rich and malty substitute: the Espresso Stout. While an espresso machine is ideal for this recipe, if you don’t have one on hand, you can easily use instant coffee dissolved in water or double up on the coffee liqueur for extra oomph.

To make it: Mix 1 oz of cold espresso with 1 oz of coffee liqueur in a cup, then chill in the fridge or freezer along with two tall glasses for about 30 minutes. When ready, pour a 12 oz can of stout evenly between the glasses, then slowly add the cold espresso mix to each. Serve immediately.

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Spaghett (Beer Spritz)

About as unfussy as can be, the Spaghett strikes a perfect balance: it’s a little sweet, a little bitter and a little tart with a fresh, fruity flavor. Invented by a Baltimore bartender in 2016, the drink takes its quirky name from a character on the comedy series Tim and Eric Awesome Show, Great Job! What started as a playful nod has since evolved into a cult-favorite spiked beer recipe.

To make it: The original recipe calls for Miller High Life, thanks to its crisp taste and delicate bubbles. However, any light, mellow lager will work. Pour the beer into a tall glass, leaving a little room at the top. Then add 1.5 oz Aperol (or your preferred amaro) and 0.5 oz fresh lemon juice, and give it a gentle stir.

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Black Velvet

This beer cocktail tests the idea that opposites attract. It’s an elevated take on the classic black-and-tan, blending the rich, slightly bitter depth of stout – usually Guinness – with the effervescence of prosecco or Champagne.

To make it: Though it only has two ingredients, pulling off the perfect layered look requires a bit of finesse. Start by pouring the sparkling wine into a flute, such as the elegant BOMSHBEE O Champagne glasses. Then, using the back of a spoon, slowly pour the stout over it, letting the beer gently float on top of the wine for a visually stunning contrast. Patience is key!

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Get your home bar ready for any cocktail creation by exploring BOMSHBEE’s diverse drinkware collection of highball glasses, tumblers, coupes, and more.

Hallyu, also known as the “Korean Wave,” has been injecting South Korean popular culture into homes worldwide for some time now. From popular K-dramas like “Squid Game” to record-breaking K-pop bands like BTS and Blackpink, the appetite for Korean exports seems insatiable.

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Japchae
RECIPE: Serves 4 as a main dish or 6-8 as a side

A colorful Korean stir-fry, typically made with a garden of veggies, marinated beef, dangmyeon (sweet potato glass noodles), and a nutty sesame-honey dressing, japchae really hits the spot. Delectably chewy and delightfully slippery, dangmyeon is the star of this beloved Korean dish. But that wasn’t always the case: when japchae was first invented in the early 17th century for royalty during the Joseon Dynasty, it was originally served without them. The bouncy glass noodles were only added later and, thankfully, have since become an essential element of this sweet and savory stir-fry.

The best part? It’s endlessly customizable and can easily be adapted into a vegetarian dish. When it comes time to dine, reach for a pair of BOMSHBEE Chop Chopsticks so you can easily craft the perfect bite.

INGREDIENTS:

• 7 oz glass noodles
• 5 oz beef or chicken, thinly sliced (optional)
• 1 medium carrot, julienned
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 3.5 oz spinach or Chinese greens (kai-lan), blanched and squeezed
• 4-5 mushrooms (shiitake is best), thinly sliced
• 2 scallions, cut into 2-inch pieces
• 2 cloves garlic, minced
• 2-3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sugar or honey
• 1 tbsp vegetable oil
• 1 tsp sesame seeds
• Salt and pepper to taste

INSTRUCTIONS:

1. Boil the sweet potato noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop them from becoming mushy. Cut the noodles into shorter lengths (about 6-8 inches) using kitchen scissors for easier eating.
2. Mix soy sauce, sesame oil, and sugar in a small bowl. Set aside.
3. Heat the oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant.
4. If you’re using meat, add the sliced beef or chicken, season with salt and pepper, and stir-fry until cooked through. Remove from the pan and set aside.
5. In the same pan, add the onions and carrots. Stir-fry for about 2-3 minutes until they start to soften.
6. Add the bell pepper, mushrooms, and scallions. Stir-fry for another 2-3 minutes until all the vegetables are cooked but still crisp. Add the blanched greens to the pan and stir to combine.
7. Reduce heat to medium. Add the cooked noodles and meat (if using) to the pan with the vegetables. Pour the prepared sauce and mix well to ensure everything is well-coated.
8. Adjust the seasoning with more soy sauce, salt, and pepper if needed. Sprinkle sesame seeds over the top and give it a final toss. Enjoy warm, cold, or at room temperature – japchae is versatile like that!

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Sundubu-jjigae (spicy soft tofu soup)
RECIPE: Serves 4

A warning to all soup lovers: this classic Korean jjigae (stew) is an absolute game-changer, and we can’t get enough of it. It’s the ultimate ode to contrast: silky soft tofu and a delicately poached egg basking in a fiery, powerful broth made from Korean red pepper paste (gojuchang). Together, they create a triumph of textures and flavors. Don’t be surprised if this soup becomes one of your go-to recipes for fast, easy weekday dishes.

Dig into your sundubu-jjigae with the BOMSHBEE SOOP Glass Spoon, perfect for hot soups and delicate textures like tofu.

INGREDIENTS:

• 1 tbsp vegetable oil
• 1 clove garlic, minced
• ½ onion, chopped
• 1 zucchini, chopped
• 1 cup kimchi, chopped
• 2 cups vegetable broth (or chicken broth)
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 block soft tofu, cut into cubes
• 2 scallions, sliced
• 1 egg (optional)

INSTRUCTIONS:

1. Heat the vegetable oil in a pot over medium heat. Add the garlic and chopped onion and sauté until fragrant.
2. Add zucchini and kimchi, and cook for another 2-3 minutes.
3. Pour the broth, then stir in the gochujang, soy sauce, and sesame oil.
4. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes.
5. Add the tofu cubes to the soup and simmer for another 5 minutes.
6. If using, crack an egg into the soup and let poach for a couple of minutes. Stir in the sliced green onions.
7. Ladle the soup into bowls and serve hot.

Pro tip: For a simple yet elegant presentation, reach for BOMSHBEE’s handcrafted SEED rice bowls. These bowls are ideal for a smorgasbord of banchan (Korean side dishes), white rice, and buttery soft bulgogi.

Explore more BOMSHBEE products to serve your homemade Korean dishes alongside minimalist, thoughtfully designed tableware. 

One hotly debated topic among wine enthusiasts is whether to aerate their wine. Should they let their wine “breathe” to unlock its full potential, or is it an unnecessary step?

Traditionally, aeration was considered essential for unlocking the full effect from your bottle, particularly with older red wines. However, modern winemaking and sommelier science have shed more light on how oxygen interacts with wine, explains Maria Schuessler, a WSET-certified wine expert based in London.

“A few decades ago, people would tell you to leave any bottle of red wine open on the counter for at least 15 minutes before drinking. That’s been proven to be quite ineffective because the neck of the bottle is too narrow to let enough oxygen in,” she says. “At best, it’ll do nothing; at worst, it gives you the opportunity to knock over an opened bottle of red and spill it all over your floors.”

These days, many wine experts argue that letting more oxygen into a wine can be detrimental, dulling the fruity notes in softer reds like pinot noir or beaujolais. Maria advises that these types of wines should never be aerated as they are meant to be enjoyed straight after opening.

On the other hand, some varieties spring to life when exposed to just the right amount of air. “The wines you want to aerate are any full-bodied, tannic reds – tannins give you that mouth-puckering astringent taste on the tongue – to soften them enough to let you enjoy the tasting notes of the wine,” she says. “An aggressively full-bodied New World wine, like a New Zealand cabernet sauvignon, can really open up and reveal a complex flavor profile when aerated.”

To help demystify the practice, we asked Maria to address a few more myths surrounding aeration so that you can elevate your next wine-drinking experience.

True or False: The older the bottle of wine, the longer you need to aerate it.

False: It’s actually the opposite.  “There’s a common misconception that older wines benefit the most from aeration – think of a dinner party where the host is pouring a 1989 Bordeaux into a crystal decanter,” says Maria. “It’s young wines that are often the most tannic.”

There’s a science behind this. As wine ages, typically in oak barrels, oxygen seeps into the container slowly, gradually aerating the wine over time. This process allows the alcohol and sulfites to evaporate and mellows the harsh tannic notes. The older the bottle, the longer it’s been subject to this slow-paced oxygenation process, making aeration less necessary.

True or False: More aeration is always better.

False: Unfortunately, there’s definitely a risk of over-aerating wine, says Maria.  “Think of that wine that you left in the fridge for too long, and it started to taste like vinegar.”

Aeration should always be approached with a discerning hand, even if you intend to finish the bottle over one evening. “Exposing a wine to oxygen for too long, even over an extended dinner party, can make it taste lifeless and flat and dull the herbaceous and fruity notes that make it taste good.”

Maria says that a few seconds of swirling inside large, open-mouth wine glasses – like BOMSHBEE’s O Wine glasses, for instance – is often enough to give your wine just enough air to introduce new depth to its flavors.

“If you’re choosing to decant a wine, letting it breathe for an hour should be more than enough – any more and the wine starts to lose its spark,” she says. The one exception is older fortified wines, like a 15- or 20-year-old Port, which can benefit from a few hours of decanting.

True or False: You don’t need to invest in specialty equipment to aerate properly.

True: There’s no need to spend a lot of cash on tools like aerators – devices that attach to the top of a bottle, enabling oxygen bubbles to flow as you pour the wine. While you can certainly use one if you’d like, a well-designed decanter works well and looks beautiful.

“Both do the same job in terms of aeration and filtering out any sediment, but of course, decanters are also decorative,” says Maria. “I personally love the versatility and drama that a good wine decanter can bring to a wine-tasting experience.”

Something like BOMSHBEE’s Slone Glass Carafe – a thoughtfully designed piece versatile enough to serve wine, water, and all types of chilled beverages – works perfectly to aerate a full-bodied red or vintage Port while enhancing the look and feel of your next dinner party.

Discover how the right glassware and decanters can bring out the best in every bottle with BOMSHBEE’s elegantly minimalist designs. Cheers to good wine enjoyed with good company!

It seems like every other week, a new Asian food goes viral in American households. 

First, there was the meteoric rise of Sriracha. The Thai garlic and chili sauce became an overnight sensation, leading to a global shortage as producers have struggled to keep up with the soaring demand.

This phenomenon opened the door for other Asian condiments to shine in the American culinary scene. Homemade kimchi, for instance, became a favorite of fairweather fermenters during the pandemic, as did the beloved Korean condiment, gochujang.

Chinese chili crisp has captured the American palate over the last few years, as evidenced by the explosive popularity of the American-Chinese food brand, Fly By Jing, which raised an impressive $12 million in funding to meet its quickly growing sales.

Building on this momentum, celebrity chef David Chang launched his own gourmet instant noodles inspired by his popular NYC ramen eatery, Momofuku Noodle Bar. The packaged noodles, which are sold in flavors like Soy & Scallion and Tingly Chili, sold out almost immediately, generating a 40,000-person waitlist in the process.

It’s been a long time coming. Once considered a quick, cheap meal for college students, the woefully underrated dish is finally getting credit for its versatility and depth of flavor. Inspired by the wave of gourmet recipes for home cooks, we’ve put together a few creative ways to elevate this iconic noodle dish.

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The Italian Twist (Carbonara Ramen)

Ingredients:

• 1 packet of any instant noodles (discard the seasoning)
• 2 slices of bacon, chopped into 1-inch pieces
• 3-4 tbsp butter
• 1 clove of garlic, minced
• 1 large egg, beaten and at room temperature
• ⅓ cup freshly grated parmesan cheese, plus extra for garnish
• Freshly ground black pepper

Directions:

1. In a frying pan, cook the bacon until it is fully cooked but not yet crispy. Remove the bacon from the pan, leaving behind the fat and any crispy bits.
2. Add butter and garlic to the pan. Cook until the butter has melted and the garlic is fragrant.
3. Pour ¾ cup of water into the pan along with the grated cheese. Stir well to combine, scraping up any bacon bits from the bottom of the pan. Season with a few twists of freshly ground pepper and bring the mixture to a simmer.
4. Add the instant noodles directly into the sauce, cooking for 1-2 minutes on each side. Flip the noodles carefully to ensure they are cooked evenly while aiming for an al dente texture. Avoid stirring too vigorously.
5. Remove the pan from heat. With BOMSHBEE chopsticks, stir the noodles continuously while gradually incorporating the beaten egg. The key is to keep the noodles moving to prevent the egg from scrambling, ensuring a smooth and creamy sauce that coats every strand.
6. Add pan to the heat again for about 30 seconds to ensure the egg is fully cooked through – keep stirring!
7. Stir in the cooked bacon bits. Serve on your favorite BOMSHBEE plate with a generous sprinkle of fresh parmesan and a crack of black pepper.

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The Sichuan Special (Dan Dan Ramen)

Ingredients:

• 1 packet of your preferred instant noodles
• ¼ pound (about 115 grams) ground pork or plant-based protein
• 1 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar or honey
• 1-2 tbsp chili oil (adjust according to your spice preference)
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp Sichuan peppercorns
• 2 green onions, thinly sliced
• A handful of spinach, bok choy, or for extra authenticity, pickled mustard greens (optional)
• ¼ cup peanuts, crushed (optional, for garnish)

Directions:

1. Bring 2-3 cups of water to a boil. Add noodles and cook for 1-2 minutes – just enough to soften them without overcooking. Drain the noodles and reserve the starchy water.
2. Separately, in your favorite BOMSHBEE bowl, mix peanut butter, soy sauce, rice vinegar, sugar, and chili oil according to your taste preferences, then set aside.
3. Heat 1 tbsp of sesame oil in a pan over medium heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the ground pork, breaking it apart with a spatula as it cooks until it’s well-done. (Tip: Overcooking it slightly helps reduce excess liquid and will concentrate the flavor later.)
5. Pour the prepared sauce over the cooked pork and stir to combine thoroughly. Add a few ladles of the starch water to thin out the sauce slightly, allowing it to simmer for a couple of minutes.
6. Add the Sichuan peppercorns for dan dan’s characteristic numbing sensation, adjusting to your comfort level.
7. If you’re including greens, add them to the hot pan, letting them wilt in the heat of the pork and sauce mixture.
8. Toss the cooked noodles with the remaining tablespoon of sesame oil, then mix in the pork and sauce mixture until the noodles are evenly coated.
9. Divide the noodles into bowls. Garnish with sliced green onions, crushed peanuts, and a final drizzle of chili oil, if you can handle it!

While you’re at it, take your ramen game to the next level with BOMSHBEE’s collection of minimalist bowls, SOOP spoons and chopsticks.

People have tapped into the vast potential of plants since the dawn of time, harnessing their various parts to enhance flavors, heal ailments, and elevate sensory experiences.

In ancient Greece, Theophrastus (371-286 B.C.), often regarded as the father of botany, significantly advanced the study of plants. His in-depth exploration of the botanical world revealed how plants and their medicinal properties could be woven into everyday life, laying the groundwork for their systematic use throughout antiquity, the Middle Ages, and beyond.

Building on these foundations, later civilizations continued to explore the diverse applications of botanicals, which include everything from herbs and spices to fungi, plant stems, flowers, roots, bark and extracts. For example, the flowering plant woad, used widely as a natural blue dye before the arrival of indigo from Asia, held great significance for the Celts and Druids. Meanwhile, the now-rare herb costmary was once a popular flavoring for ale and used as a bedding perfume. The mandrake historically served as a potent sedative and hallucinogen. 

Over the past century, industrial, mass-produced flavorings, dyes, and fragrances have become commonplace, displacing many plant-based ingredients. However, botanicals are becoming perennial favorites once again. Driven by a growing emphasis on health-conscious lifestyles, botanicals – i.e., plants and plant parts with therapeutic properties, distinct flavors and aromas (or all three) – are in the midst of a renaissance.

The rapidly growing food trend covers everything from zesty flavored seltzers and restorative herbal teas to baked goods, compound butter, savory sauces, and cocktails. If you’re keen to get back to your roots and embrace the botanical trend at home, start by jazzing up your everyday beverages. To give you some inspiration, here are a few simple ways to add a touch of nature to your next refreshment.

From garden to teacup
Perfect for spring’s cooler, rainier days, brew up a warming floral tea with petals from your own bespoke blend. Start with the botanicals you like; lavender offers a soothing aroma and calming properties, while rose petals add a lovely floral touch. If using fresh petals, dry them first (pro tip: use your air fryer to speed up this step). Begin with about one teaspoon of dried petals per cup of hot water, adjusting to your preference. Steep in water just below boiling to preserve the delicate petals, then strain and enjoy.

Hydrate like a champion
Jazz up your next glass of water by adding slices of fruit and herbs like basil or mint. Better-tasting water means you’re more likely to drink more and maximize the benefits of staying well-hydrated. Some refreshing flavor combinations that we’ll be stirring up this spring? Strawberries, lemon and basil; mango, raspberries, and a hunk of ginger; and pomegranate seeds paired with mint.

Effervescent elixirs
It’s surprisingly easy to create your own naturally flavored seltzer. All you need is a can of club soda, tonic, sparkling water, or an at-home carbonation device like a SodaStream, plus the botanicals of your choice. Try using rosemary and cinnamon for an unexpected take on sparkling water. We also love combinations like hibiscus and rose, dandelion ginger, and peach and cardamom. Or keep it classic by combining cucumber slices with tonic for a more herbaceous tipple. Add a splash of botanical-rich gin for a cheeky twist to take your refreshment from day to night.

Craft your next botanical beverage using BOMSHBEE’s minimalist drinkware, inspired by the art of savoring every moment and every sip.

Many big cities boast Michelin-starred restaurants and sky-high bars, but to truly get a sense of the local food scene, you have to sample the snacks. And Hong Kong snacks are in a league of their own.

Have you ever bitten into a light, airy egg waffle? Let a velvety custard egg tart melt in your mouth? Felt the refreshing zing of an iced lemon tea in the dog days of summer? It’s an experience you won’t soon forget.

If you’re keen to sample the city’s beloved flavors, let us point you in the right direction. From traditional egg tarts to iced lemon tea cocktails, we’ve rounded up a few of our favorite snacks, plus where to find modern takes on the classics. 

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Pineapple Buns (Bo Lo Bao)

A Hong Kong staple, pineapple buns, or bo lo bao as they’re called in Cantonese, are believed to date back to the early 1940s. During this time, Chinese migrants returned to Hong Kong from the West and started infusing their cuisine with foreign touches.

Using a streusel made from sugar, eggs, flour and lard, local bakeries began to put a crispy, crumbly topping on soft, sweet Hong Kong-style bread, and the pineapple bun was born. But don’t let the name fool you: pineapple buns don’t contain pineapple! The delicious, fluffy rolls got their name from the sugary checkered top, which resembles the fruit, not because of their ingredients.

Keen to try one? Head over to Cheung Hing Coffee Shop. This old-school cha chaan teng (Hong Kong-style café) in Happy Valley, a quiet neighborhood south of Causeway Bay, serves a range of super-traditional baked goods. Enjoy your pineapple bun with spam, eggs, cheese, pork chops, or simply a slab of butter stuffed inside.

Meanwhile, many bakeries have given the buns a modern-day makeover. Cookie experts Cookie DPT created a limited-edition, shortbread-based pineapple bun cookie. Oookie Cookie in Causeway Bay sells a fondant-based pineapple bun cake that is great for birthday parties. Global coffee chain Starbucks has even got in on the act, recently unveiling a chicken fritter and cheese pineapple bun sandwich that ticks the sweet and savory boxes.

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Egg tarts (Daan Tat)

With its silky custard filling and buttery shortcrust, the Hong Kong egg tart (or daan tat in Cantonese) is a work of art.

These delicious two-bite snacks emerged in Guangzhou in the early 1900s when Guangzhou (then Canton) was the only port in China open to foreign merchants. While doing business in the city, British traders introduced their favorite foods and recipes, including English custard tarts. Over time, Chinese bakers started making their own version, which skipped hard-to-find ingredients like custard powder. 

After World War II, a wave of immigration from southern China brought the pastry to Hong Kong. It’s worth noting that Hong Kong egg tarts differ from those in neighboring Macao. There, local bakeries riff on the Portuguese pastel de nata, which has a flakier pastry shell, oozier custard filling, and caramelized top.

Over the years, Hongkongers have continued to refine the daan tat recipe and experiment with new flavors and textures. In Wan Chai, for instance, Hashtag B has made limited-edition matcha-flavored egg tarts with local matcha shop Matchali, while Soft Thunder in Wan Chai and Kennedy Town crafts mocha custard tarts.

Better yet, Swiss baker Grégoire Michaud uses his signature sourdough to make the crust at Bakehouse. This secret ingredient gives his egg tarts a subtle tang you won’t find anywhere else. Just want to try the classic version? Head to Honolulu Café in Wan Chai for a taste of tradition.

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Iced Lemon Tea (Dong Ling Cha)

If there’s one beverage Hongkonges can’t live without, it has to be iced lemon tea. The refreshing drink is simple and satisfying, comprising strong black Ceylon tea, sugar, and a slice of lemon. How did this staple come to be? During the British colonial era, merchants brought strong black Ceylon tea from Sri Lanka to Hong Kong, where it was served with ice cubes and lemon slices.

If you ask us, a traditional lemon tea is just about perfect, but that hasn’t stopped tea shops and cafés from trying new things. Recently, crushed lemon tea has been all the rage with new cafes like LMM in Mong Kok, which serves up “hand-crushed” lemon teas mixed with unique flavors and fruit, including wampee, a grape-sized citrus fruit in Southeast Asia. Meanwhile, One Lemon Tea specializes in highly aromatic iced lemon tea using citrus from its own orchard in mainland China.

Bars love to play around with the drink, too. Ultra-chic restaurant Mott32, beloved for its swanky decor and Peking duck, serves a signature Hong Kong iced tea cocktail that mixes jasmine tea with tequila, Lillet Blanc and black currant juice.

Likewise, Terrible Baby, a cool cocktail bar inside the Eaton hotel in Jordan, makes a refreshing drink using local ingredients. Try the signature Dong Ling Cha cocktail, featuring cold brew-infused dark rum, Campari, grapefruit juice, and Vita Sparkling Lemon Tea.

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Egg Waffles (Gai Daan Zai)

Finding a snack as quintessentially Hong Kong as the egg waffle is a tall order. Known locally as gai daan zai or “little eggs,” these irresistible street treats strike a delightful balance between a pancake and a waffle, with crispy bubble-like cells and warm, fluffy interiors.

For years, these addictive bites were served plain and piping hot, straight off the waffle iron. To stand out, hawkers started experimenting with the batter, adding ingredients like chocolate chips, matcha powder, or cheese for an easy twist.

The latest trends elevate the egg waffle into a rolled-up, shawarma-like cone stuffed with a cornucopia of delectable fillings, from fresh fruits and ice cream to sugary syrups, cookies, and candy.

Mammy Pancake, a Michelin-recommended gem in Causeway Bay, is many Hongkongers’ preferred spot for egg waffles. Here, visitors can select from an enticing array of unique flavors – think pork floss and white sesame or coffee – or go for the fully-loaded egg waffle “cone”, overflowing with creamy scoops of ice cream.

For a refined spin, head to Argo, the award-winning cocktail lounge and dining venue inside the Four Seasons in Central. With its Instagram-worthy presentation, Argo pairs the traditional egg waffle with luxurious toppings such as “poires belle hélène” (poached pears draped in chocolate) alongside soy caramel dipping sauce and exquisite Moutai-infused stracciatella gelato.

Want to share your delicious discoveries with friends and family? Set the table with BOMSHBEE’s elegantly minimalist tableware, glasses, and serveware to make your favorite Hong Kong street snacks shine.

When it comes to special occasions, we’re all for crafting time-intensive, show-stopping treats – like this celebrity pastry chef’s chocolate babka. But for casual and cozy nights in, we look for no-fuss sweet treats we can whip up on the fly.

Just because it’s easy doesn’t mean it can’t be elegant. From milkshakes to shaved ice, elevate your sweets in seconds with a glitzy BOMSHBEE Chandelier Kalos glass or a sleek Optic DOF. Our versatile glassware is just the right size for single-serving desserts.

Whether you’re in the mood for a bite-sized sweet treat just for yourself or something to share with friends, here’s a trio of fabulous desserts to try at home.

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Bingsu (Korean shaved ice)
The Glass: Enjoy this delightfully dramatic dessert in a stylish BOMSHBEE Chandelier Kalos for an added touch of elegance.

Known for its fine, snow-like ice shavings and colorful toppings, bingsu – a milk-based Korean shaved ice – is the ultimate treat.  For starters, it’s easy to make at home, plus you can mix and match toppings to suit your cravings. Keep it classic with red beans, fruit, or condensed milk, or go rogue with chocolate, coffee or gummies. Though bingsu is typically shared among friends, this single-serving version offers the perfect opportunity to savor a smaller portion on your own.

INGREDIENTS:

• 4 cups of milk
• ½ cup condensed milk
• Toppings of your choice: fruit, condensed milk, boba, flavored syrups, nuts, and red bean paste are all good options!

DIRECTIONS:

1. Combine milk and condensed milk, pour into an ice cube tray, and freeze overnight.
2. The following day, carefully blend the ice cubes in a blender or food processor for 15-30 seconds. Don’t overdo it; you’ll lose the fluffy, snow-like texture. (Note: Blend half of the ice cubes for a single serving, saving the rest for your next bingsu craving. If entertaining guests, blend the entire batch to share the delight!)
3. Next, transfer the shaved ice into your preferred BOMSHBEE bowls or glassware, shaping them into neat little mounds.
4. Top off with your favorite garnishes – think bite-sized pieces of strawberry or mango, a drizzle of sweetened condensed milk, chocolate syrup, mini mochi, a dusting of coconut or matcha powder, or even a scoop of your favorite ice cream for added richness.

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Chocolate Banana Milkshake
The Glass: For a visually appealing contrast, pour the milkshake into BOMSHBEE’s striking teal Angle Taper DOF glass.

It’s hard to beat this classic flavor combo! Sweet, frozen bananas blended with rich, velvety chocolate ice cream and milk make for a creamy texture with just a touch of fruitiness. Try it with almond, cashew, or oat milk for a slightly nutty spin on the classic.

INGREDIENTS:

• 1 banana, frozen and cut into chunks (½ more for garnish)
• 2 tbsp Ovaltine for malted chocolate flavor (or any chocolate powder of your choice)
• 2 tbsp chocolate syrup
• 1 cup milk
• 2 cups vanilla ice cream
• Whipped cream

DIRECTIONS:

1. Add all the ingredients except the whipped cream into a blender. Blend until smooth.
2. Pour into your favorite BOMSHBEE glass and top with a generous dollop of whipped cream.
3. Sprinkle with chocolate powder and add a banana slice to the side of the glass as a garnish. Enjoy!

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Dalgona Affogato
The Glass: A clear glass like the Chandelier Eidos showcases the enticing colors and textures of the lush dalgona coffee and creamy ice cream inside and makes it easy to sip up every last drip of creamy coffee.

Remember the Dalgona whipped coffee trend? If you loved that light, fluffy coffee mixture, you’ll fall for this affogato variation, too. Instead of pouring the whipped coffee over milk, simply swap out ice cream or gelato instead. 

INGREDIENTS:

• 2 tbsp of premium instant coffee
• 2 tbsp of sugar
• 2 tbsp of hot water
• Vanilla ice cream or fior di latte gelato

DIRECTIONS:

1. In a bowl, combine instant coffee, sugar, and hot water, whisking until it becomes smooth and frothy.
2. In BOMSHBEE glassware or bowls, add a single scoop of ice cream gelato.
3. Top each serving with whipped coffee, and buon appetito!

The Bloody Mary: more than just a cocktail, it’s a brunch icon, a hangover cure, and a topic of culinary debate all rolled into one.

Luxuriant tomato juice blends with a symphony of spices and seasonings, ranging from the essential Worcestershire sauce to bolder additions like horseradish and pickle juice, all rounded off with a shot or two of vodka. It’s no surprise that the cocktail has been a mainstay since its creation, reportedly in the 1920s by a French bartender in Paris who worked at the same bar frequented by Ernest Hemingway.

Why are Bloody Marys so beloved? Their incredible customizability is certainly a key factor. Anyone can tailor the drink to their exact specifications – be it spice level, seasonings, or a mountain of garnishes that double up as a meal on its own – creating a personalized experience every time you indulge.

What’s more, it’s a slightly more nourishing choice of libation, packed with electrolytes, Vitamins C and B6, and antioxidants such as lycopene from the tomato juice, making it especially appealing in the colder months for an immune system boost.

Feeling inspired to mix up your own spin on this classic cocktail? Beyond the traditional recipe, there’s a wide array of delightful variations to explore, experimenting with different spirits, seasonings, and mixers. Here are five of our favorite twists:

Bloody Caesar
The Bloody Caesar, revered as Canada’s national cocktail, is a staple throughout the country. This unique drink is said to have been inspired by spaghetti vongole (spaghetti with clams), combining vodka with clam-infused tomato juice – or Clamato if you like – for a thinner, more savory version than traditional recipes. While the idea of adding salty clam brine might seem unusual, it introduces a delightful umami taste that harmonizes wonderfully with the drink’s other flavors.

Bloody Maria
Ole! Swap vodka for tequila or mezcal to give your cocktail a distinct Mexican flair with the Bloody Maria. Kick things up a notch with lime juice and generous dashes of your preferred hot sauce, then garnish with South-of-the-border inspirations like charred jalapeño or pickled red onion. To really embrace the theme, craft your own tomato mix with tomatillos, a Mexican-native cousin of the tomato. Blend these vibrant green vegetables with cucumber, garlic, jalapeño, and other ingredients to craft a visually striking and flavorful Green (or Verde) Marial.

Red Snapper
Also known as the Bloody Bulldog, this tipple is known for its botanical twist from gin. It’s said to have originated at the iconic King Cole Bar in St. Regis New York. Quickly becoming a favorite, even surpassing the classic Bloody Mary, it garnered a following among the bar’s most renowned and glamorous patrons. Enhance its flavor profile by adding horseradish and a substantial wedge of lemon for some extra kick.

Michelada
The Michelada, Mexico’s twist on the bold, tomato-based classic, is a refreshing, carbonated delight. Instead of traditional spirits like vodka, gin, or tequila, it’s based on a crisp, cold lager beer – ideally a Mexican brand like Corona or Modelo. Add a generous pour of tomato juice or, for a Canadian twist, Clamato. The Michelada’s signature feature is its eye-catching rim, achieved by rolling it in chamoy, a unique Mexican condiment made from pickled fruits with a complex flavor profile that blends sweet, sour, salty, and spicy notes. To really master this recipe, don’t skip the chamoy rim!

Bunny Mary
Last but not least, the Bunny Mary offers a modern, nutrient-rich twist on the classic Bloody Mary. It substitutes tomato juice with carrot juice, paired with your choice of spices and seasonings, for a sweeter version of this traditional cocktail. Garnish with a sprig of parsley to enhance its “fresh from the garden” carrot appeal.

Across Asia, rice is life. The average person in the region consumes the ancient grain two or three times a day. In fact, a typical Hongkonger eats nearly 50 kilograms of rice each year – 16 times more than Europeans.

But rice is so much more than a pantry staple. It’s deeply ingrained in local cultures, customs and even languages. In Thailand, families and friends greet one another by asking, “Have you eaten rice yet?” In Chinese languages, the word for rice, “fan,” means food, meal and rice.

Every Lunar New Year, Chinese families eat rice cakes as symbols of prosperity for the year ahead. In Japan, friends and family spend the day before New Year’s making mochi from glutinous rice. Meanwhile, in Thailand, rice plowing ceremonies officially usher in the rainy season.

No one knows exactly when the rice plant was first cultivated, but researchers believe that all types in Asia evolved from Oryza sativa, a domesticated grass species. In addition, archeological evidence suggests that rice cultivation in central and eastern China dates to at least 8,000 BC.

Fast forward thousands of years later, and rice is still predominantly grown in Asia. In fact, the region accounts for more than 90% of rice production worldwide. What’s more, there are at least 40,000 types of rice to choose from. Thanks to the sheer variety, the type consumed and how it’s prepared will change from place to place, community to community. 

A world of variety
Even though rice is universally adored in Asia, people definitely don’t see eye to eye on which type is the best – or how to prepare it. Seemingly every family has a different method they swear by.

Many in China say rice can only be cooked in a heavy-bottomed pot over an open flame rather than in a rice cooker. Others believe you must wash the rice before putting it into the pot. In Southeast Asia, people generally don’t measure the water but rather stick their index finger into the pot. If it reaches the first joint, it’s the perfect amount.

But it really all boils down to the type of rice you’re making. In Asia, you’re most likely to come across long-grain varieties like basmati or jasmine; short grains such as sushi or pearl rice; and sticky rice. In addition to these well-known types, you can also discover many regional gems in Asia, like the nutty red rice of Bhutan, the vibrant purple rice of Northeast India, and the heirloom black rice of the Philippines.

We’ve shared a recipe for how we like to cook one of our favorite varieties – short-grain – and a couple of recipes that use rice as their base for a more hearty and flavourful dish. Enjoy!

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Short-Grain Rice
BOMSHBEE Tableware: SEED Rice Bowl and SOOP Glass Spoon

Short-grain rice from the japonica family is usually associated with Taiwan and Japan – especially sushi rice. In Hong Kong, this type of rice is known as “pearl” for its lustrous sheen and round shape.

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Hainan Chicken Rice
BOMSHBEE Tableware: SEED Rice Bowl and Tinge Porcelain Dinner Plate with SOOP Glass Spoon

Poached chicken and rice come together in this delectable dish, which is named after the Chinese tropical Hainan but was actually created in (and is the national dish of) Singapore.

Ingredients:

• 1 whole chicken (about 1.5kg)
• 2 cups rice
• 4 cups chicken broth
• 4 slices ginger
• 4 cloves garlic, minced
• 2 stalks green onions
• Salt
• Sesame oil

To make it:

1. Prepare the chicken by rubbing it with salt. Fill a large pot with water, add ginger and green onions, and bring to boil. Submerge chicken, reduce heat, and simmer for 30-40 minutes. Remove chicken, cool, and chop. Reserve broth.
2. In a pan, sauté minced garlic until fragrant. Add rice and stir-fry briefly. Transfer rice to a rice cooker. Add 4 cups of the reserved chicken broth and cook.
3. Drizzle chicken with sesame oil. Serve with rice and remaining broth as soup. Optionally, serve with chili sauce and ginger paste.

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Traditional egg-fried rice
BOMSHBEE Tableware: SEED Rice Bowl with SOOP Glass Spoon and Chop Chopsticks

Taking inspiration from a classic and universally beloved staple, this egg-fried rice recipe offers an effortless way to transform leftover rice from your fridge into a delightful dish.

Ingredients:

• 2 cups cooked rice (preferably cooled or leftover)
• 3 eggs, beaten
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tsp soy sauce
• Salt, to taste
• 2 tbsp vegetable oil
• A pinch of white pepper (optional)

To make it:

1. Heat 1 tbsp oil in a wok over medium heat. Pour in beaten eggs and scramble lightly. When they’re just set but still runny, remove from wok and set aside.
2. Add the remaining oil to the wok. Sauté garlic until fragrant. Add rice, stirring and tossing until heated through and slightly crispy.
3. Return the scrambled eggs to the wok. Add green onions, soy sauce, salt, and white pepper. Stir everything together well then transfer to a serving dish.

Whether you prefer to serve your rice in a bowl or on a plate, BOMSHBEE has an array of modern, minimalist tableware to help you set your table in style. Shop new arrivals now! 

As leaves fall and temperatures drop, the true wine aficionados know: it’s time for winter vintages to shine.

From the robust allure of merlots to the earthy depth of pinot noirs, the intricate layers of sangiovese to the opulence of a good port, ‘tis the season for full-bodied, full-flavored reds that envelop us in warmth and oh-so-cozy comfort.

The harmony between chilly weather and a glass of red isn’t just poetic – there’s actual science behind it. The higher alcohol content in red wines has a thermogenic effect, gently elevating our body’s temperature, and making it a delightful warmer as the days grow colder. And when you pair it with the season’s comforting dishes, from succulent red meats to hearty stews and lavish charcuterie spreads, it’s clear that red wine truly shines in winter.

As the festive season approaches, bringing with it thoughts of lavish Thanksgiving and Christmas feasts, we sought wine pairing inspirations from Constanza Cabello, Executive Head Sommelier of Black Sheep Restaurants in Hong Kong. This hospitality giant – responsible for renowned eateries like Cantonese favorite Ho Lee Fook, Argentinian steakhouse Buenos Aires Polo Club, acclaimed New York-Italian eatery Carbone, and Michelin-starred New Punjab Club – is a firm favorite for hosting exquisite dinner events.

Cabello plays an integral part in Black Sheep’s well-deserved reputation, expertly curating the wine lists for their diverse culinary ventures.

“One of the most exciting aspects of Black Sheep is the variety of concepts we’ve embraced for a single group. Each concept demands its own unique wineries, so instead of settling on one major list, we think deeply about what wine fits each distinct concept, ensuring everything aligns just right.”

Eager to enhance the upcoming festive celebrations, we asked Cabello for her top wine recommendations to savor during the holiday season. Here’s what she said:

Malbec: an easy-to-love red
As a native of Buenos Aires, Cabello naturally has a soft spot for Argentinian Malbec. But her love for this wine, known for its smooth tannins and full-bodied flavor, extends beyond just national pride – it’s a universally delightful varietal that’s known for pairing well with most dishes. Her top pick? The Malbec from Zuccardi, a prestigious winery nestled in Mendoza’s Uco region.

“At Buenos Aires Polo Club, our Thanksgiving spread boasts classics like turkey and mashed potatoes – dishes that really serve as a vehicle for rich flavors. The key is to complement this richness without overwhelming it,” Cabello notes.

Pinot noir: just open and pour
Time management is crucial when planning your wine selection, especially amid the bustle of preparing a multi-course meal. With numerous dishes and a turkey roasting, you’ll need a wine that’s ready to pour without the delay of aeration.

Lighter wines, like pinot noirs, are prime choices. Cabello especially recommends one from the Chacra vineyard in Patagonia, another well-respected Argentinian wine estate. “Choose wines that you can open and easily drink. The last thing you want is to be waiting an hour or two for that wine to be decanted!”

Port: a must for indulgent desserts
“We have this thing at Black Sheep – we absolutely love a good port,” Cabello laughs. She holds Warre’s, a celebrated Portuguese port maker, in high esteem, particularly their 20-year-old variant.

“It’s a match made in heaven for chocolate desserts or sticky toffee puddings. While the fruity essence lingers, there’s a hint of nuttiness that feels just right for winter.”

Mulled wine: winter warmth in a glass
While some sommeliers may scoff at the notion of mulled wines, Cabello warmly embraces all wine expressions. “I think mulled wine is a great idea! If it’s cold outside, why not warm yourself up with something tasty and comforting?”

For the best tasting experience, she advises opting for a vibrant, fruity red wine – think merlot, zinfandel or grenache – avoiding heavily oaked varieties which might conflict with traditional mulled ingredients like star anise and orange zest.

Port: a must for indulgent desserts
“We have this thing at Black Sheep – we absolutely love a good port,” Cabello laughs. She holds Warre’s, a celebrated Portuguese port maker, in high esteem, particularly their 20-year-old variant.

“It’s a match made in heaven for chocolate desserts or sticky toffee puddings. While the fruity essence lingers, there’s a hint of nuttiness that feels just right for winter.”

Champagne: elevates every event
Finally, while not a red, Cabello believes no festive season is complete without a splash of Champagne. Celebrations and bubbly are synonymous, after all – so do yourself (and your guests) a favor and stock up on a few good bottles.

“Champagne is one of the regions that I really like to explore, because not only are there big names there that we’re all familiar with but there’s thousands of small producers that do great wines as well,” she says, singling out Diebolt-Vallois as one of her best hidden gems.

“They focus on Chardonnay Champagnes, which are great for Thanksgiving and also Christmas. And looking ahead, who wouldn’t want to usher in the New Year with a glass of fine bubbly?”

A beautiful wine deserves a beautiful glass. Discover BOMSHBEE’s exquisite range of glassware to complement your choices this holiday season.