Cover Alvin CK Lam and
Ash Clark are raising the
kombucha bar (Photo: Affa Chan/Tatler Hong Kong)
Alvin CK Lam and Ash Clark are raising the kombucha bar (Photo: Affa Chan/Tatler Hong Kong)
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Sketch artist Alvin CK Lam and Cathay Pacific pilot Ash Clark join forces to create sustainable kombucha brand On the Wagon
How did you meet?
Alvin CK Lam: We met on a street corner in Central years ago while I was sketching a vegetable stall at a wet market. We got to talking and learnt of our shared interest in cooking and Ash’s interest in fermenting foods. When I eventually got to taste Ash’s homebrewed kombucha, it was easily the best I’d ever had.
The idea of bringing this kombucha to market began to take flight. Ash has a knack for numbers and brewing, and I contribute to the creative side of things. I spent a good part of my childhood drawing and painting. During the pandemic, I rekindled my passion for painting and I began to capture scenes around Hong Kong with watercolours.
What is your earliest memory of kombucha?
Ash Clark: I’ve always been interested in the science of drinks; it started with coffee. I’d only had kombucha a few times when I learnt that it could be brewed at home. This instantly piqued my interest. What followed was a journey of experimenting with different tea leaves, sugars, fruits and herbs. There were explosions, kombucha stains on my ceiling and the occasional breakthrough. It was a lot of fun, and to this day, our Assam & Darjeeling and Hojicha blends are the same recipes that were created in my home kitchen.
Lam: My earliest exposure to kombucha came during work trips to the US, where kombucha had truly taken off. The effervescence and the slight tartness that come from it were utterly refreshing. My craving for kombucha grew over the years, and when this opportunity came up to start making our own, I was all in.
Is it true that you initially starting making kombucha for your friend’s dinner parties?
Clark: Yes! Our friend is a bit of a yuppie, and he was the first of us to see kombucha as a sophisticated, non-alcoholic bubbly, suitable for young urbanites. When the pandemic hit, my flying career came to a sudden pause and I had time on my hands. These dinner parties were where we tested our home-brew.
What’s the story behind starting your own brewery in Kennedy Town?
Clark: We made this leap early on in our journey—six months after launching. We love hosting gatherings there—anyone is welcome to come and chat over a bottle of fresh kombucha.
How does it differ from other carbonated drinks?
Clark: Kombucha is unique. We are constantly trying to raise awareness for what genuine and real kombucha is. If [you come across] “kombucha” that does not need to be kept refrigerated, it is not genuine. We use fermentation to create our naturally sparkling kombucha [in a] process called bottle conditioning, where a second fermentation is done inside the bottle to create carbonation. It’s champagne terminology, and in the world of commercial kombucha brewing, it is a rare practice. The flavour complexity created by bottle conditioning is different compared to forced carbonation. The kombucha tastes less sweet and is a more rounded final product with finer bubbles. Kombucha is about more than just its health benefits— it’s about the amazing complexity of flavours produced through fermentation.
How is your product sustainable?
Clark: Alvin is a total madman when it comes to minimising waste. Our bottles are reusable. Initially, we were hand-delivering most of our bottled kombucha to the same customers every week. We discovered that “bottle return” was attracting a lot of loyal customers— minimising waste has become so important to consumers now. We are passionate about continuing to grow our bottle return programme. Our wholesale partners return glass to us and for the majority of our online retail orders, we are able to collect bottles at the time of delivery too. We also reuse our packaging—for wholesale, it’s the drink crates, and for retail, it’s our cooler bags.
Lam: Sixty per cent of our bottles make their way back to us, which to date totals about 30,000 bottles reused, even without a financial incentive to consumers. Every bottle [reused] makes a difference.
What’s next for the two of you?
Clark: Our enthusiasm for what we are doing is very high. We are focused on serving the food and beverage industry too. We have a massive year ahead—we are launching three new products.
Lam: Our focus is on continuing to brew the highest-quality kombucha for our loyal customers and our growing list of restaurant, bar, café and hotel clients.
As Content Director at Tatler Hong Kong, Tara shapes the brand's editorial vision across social, digital and print. She also drives the planning and execution of Tatler's flagship IPs. In her dual role as Head of VIP, she reports on Asia's most influential figures — from CEOs and leaders across business, style and the arts — curates star-studded events, and builds the relationships and communities that define the brand. Born and raised in the Middle East, she honed her craft in Dubai, crafting communication strategies for luxury brands across the Gulf. Follow her on Instagram @tarasobti.
