Booch, Please
Tatler Hong Kong|April 2023
Sketch artist Alvin CK Lam and Cathay Pacific pilot Ash Clark join forces to create sustainable kombucha brand On the Wagon 
Tara Sobti
Booch, Please

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.

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Diese Geschichte stammt aus der April 2023-Ausgabe von Tatler Hong Kong.

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