A bittersweet journey

Besides the health benefits – and the taste – Magnolia Lab also puts a lot of thought into the packaging of its products. “We don’t want to present a relic from a bygone era, nor do we focus solely on innovation,” says Mak. “Our primary goal is to revive a neglected tradition.”

The duo has had a warm reception from Hong Kong’s F&B community and the label has since collaborated with some of the city’s hottest restaurants and bars. Last year, Magnolia Lab partnered with craft beer bar Second Draft on a one-off promotion, which has led to a regular cocktail programme. Ting says that many drinkers are hesitant at first – but for most, one sip is all it takes to win them over.

In the future, the duo hopes to make Magnolia Lab’s herbal liqueurs a staple in every bar across the city, and to take their made-in-Hong Kong products to the rest of the world. It won’t be easy: and out of the five flavours of the magnolia berry, they agree that “bitterness” sums up the challenge so far. But that’s no bad thing, they say.

“Without bitterness, sweetness loses its substance,” says Ting. Mak agrees.

“Bitterness reminds me that I am alive, and of all the experiences and challenges I’ve faced,” he explains. “It makes the sweeter things in life even more worthwhile and memorable.”