Nostalgic Hong Kong Drinks To Beat The Heat This Summer

Delicious alternatives to your usual ice cream scoop!

Sure enough, most have a trusted list of remedies when a Hong Kong summer rises high above sweltering, which seems to be what we’re currently experiencing in the city. Perhaps a splash at the neighbourhood pool, or a trip to sandier shores. For an instant sweet relief, shaved ice or the obvious go-to, ice cream.

However this summer, consider a refreshing alternative that avoids venturing out further in the heat in search of a dedicated spot and instead, located simply within your neighbourhood. As it turns out, there’s a plethora of nostalgic Hong Kong drinks at bing sutt and cha chaan tengs that are perfect for combating the summer heat, not to mention enjoyed alongside some delectable Hong Kong comforts. 

The Red Bean Fleecy (紅豆冰) is perhaps the most popular summer order, a sweet, dessert-adjacent creation first introduced to the city during the 70s of sweetened red beans layered with coconut milk, sugar syrup, evaporated milk, and, in some places, a scoop of vanilla ice cream. There’s a well-measured balance to creating and enjoying the drink, where each layer is stirred together for a creamy sip after crushing the smooth red beans. Try a true-to-tradition make at Yuen Long’s Man Fong Café  (萬芳冰室), Sheung Shui’s Kwong Shing Café (廣成冰), or at one of Hong Kong’s oldest cha chaan teng, Mido Café (美都餐室) in Yau Ma Tei which happily reopened after a brief hiatus. Eventually, it brought on the invention of other “fleecy” creations, including Pineapple Ice, Lotus Seed Ice, and Grass Jelly Ice, served with the same crushed ice base. 

Further beyond, look out for another Hong Kong summer favourite: sugarcane juice. Amongst the countless renditions, nothing compares to freshly squeezed juice which you’ll find at Kung Lee Herbal Tea Shop (公利真料竹蔗水), a long-time institution since it opened in 1948. Preserving traditional preparation methods, the sugarcane is first steamed and then peeled before squeezing for extra sweetness, with the herbaceous drink believed to dispel “heat” from bodies.

For more sophisticated takes on the ingredients, The Hari serves a boozy twist on the sweet sugarcane nectar with Hari 75 at The Terrace, prepared with Perrier Jouet Grand Brut Champagne and The Hari Gin, while at Kinsman, the spotlight on classic Cantonese and Chinese spirits is showcased via a classic dessert and a slice of Hong Kong history. Rednaxela, named after Rednaxela Terrace in Central, the result of an accidental spelling error for “Alexander”, is a play on the signature Alexander cocktail and features red bean liqueur and creamy soy milk from Ān Soy.

Featured and Hero Images courtesy of @wingwing.foodfood/ Instagram

This article first appeared on Lifestyle Asia Hong Kong