Booch, Please

Sketch artist Alvin CK Lam and Cathay Pacific pilot Ash Clark join forces to create sustainable kombucha brand On the Wagon 

- Tara Sobti

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.