BeCandle

BeCandle was founded 15 years ago by designer Xavier Tsang. Starting as a one-man studio, it has grown into a small team in Sai Kung, continuously exploring and experimenting by participating in markets and exhibitions around the world, collaborating with various local and international brands. Today, it has become a fragrance brand with its own retail shops and local factory . Driven by a passion for scent craftsmanship and a spirit of exploration, BeCandle maintains a multifaceted approach to sustainable development. This includes using sustainable natural materials, long-standing candle refill service, and recycling waste materials such as construction site soil, industrial coffee grounds, floral waste, and even retired tram parts to create scented products. In recent years, it has partnered with volunteer organizations to establish  production lines that provides job opportunities for low-income individuals and youth in need of special care.

We’re sharing this story as a proud partner of @hknevernormal, an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

Ying Ying Makes history

This year, Hong Kong celebrated the birth of its first locally born panda cubs! 🎉🐼

The cubs, affectionately dubbed “Little Brother” and “Elder Sister,” were born to Ying Ying, who is 19 years old, making her the world’s oldest first-time giant panda mother. 

This milestone was achieved thanks to the dedication of the animal care team at Ocean Park Hong Kong and their extensive knowledge of giant panda care and breeding-related behaviours.

Did you know that giant pandas are naturally solitary, coming together only during the breeding season from March to May? 🤔

After mating, the parents separate, leaving the mother to raise the young alone.

At Ocean Park Hong Kong, the animal care team closely observed Ying Ying and Le Le during the annual mating season to create the right conditions for the pair to mate naturally.

When Ying Ying gave birth to twins, the team supported her by using an incubator to help care for both cubs and introducing stuffed animals with their scent to establish a strong bond.

The team aims to give Ying Ying the chance to learn how to be a mother and care for the cubs until they are two to three years old.

This nurturing approach reflects Ocean Park’s commitment to a high standard of animal care. 

Are you excited to meet Ying Ying and her adorable twin cubs? 🐾✨

余仁生同浸大聯合出書,仲勁過Wikipedia?

提到余仁生,大家第一時間會諗起百年信譽嘅中醫藥保健企業,但其實呢個超過140年歷史嘅品牌,仲做咗一件突破傳統嘅事——全力支援浸會大學中醫藥學院,聯合出版咗一本專業級嘅中藥材圖鑑《香港中藥材圖鑑》。

呢本書嘅誕生背後有一個重要嘅原因:由於中藥材品種眾多,名稱相近嘅藥材經常容易混淆,甚至引致安全風險。例如,附子同生附子雖然名稱相似,但實際性質差異極大,後者更加含有毒性;又例如滇烏鹼與烏頭鹼名稱相近,但滇烏鹼毒性明顯更強。為咗澄清呢啲混亂,建立中藥材嘅標準,《香港中藥材圖鑑》以「澄清混亂,建立標準」為宗旨,收錄咗多種本地常見嘅中藥材,詳細研究藥材品質,確保用藥安全有效,對推動中醫藥學嘅現代化發展有重大意義。

呢本書唔單止詳細記錄咗香港常見嘅中藥材特徵、用途同檢測方法,仲結合傳統智慧同現代科學,提供準確同權威嘅專業知識,成為中醫藥界重要嘅參考書籍。比起一般網上資訊,呢本圖鑑內容經過實證同驗證,資料專業性及準確度極高,甚至有人話佢「仲勁過Wikipedia」。

透過呢本書,余仁生提升咗中藥材嘅可靠性,成功將中醫藥推向現代化同專業化,更拉近咗中醫文化同普羅大眾嘅距離,展現咗傳統品牌喺創新路上嘅無限可能。

呢個故事係@hknevernormal嘅合作企劃之一,旨在展現香港獨特又非凡嘅一面!想睇更多精彩又充滿香港「非常」精神嘅故事?快啲追蹤@hknevernormal啦!

余仁生

SAVOR THE UNEXPECTED

Biryani Masala? Cantonese Worcester Sauce? MSG? Charred Corn Husk? These are just some of the unusual ingredients that delightfully come together in The Savory Project’s one-of-a-kind cocktails.

Ajit Gurung and Jay Khan dared to defy norms with The Savory Project, a “never normal” establishment that flips the script on traditional bars by focusing solely on savory flavors.

Its menu caters to the bold and curious, with unexpected creations such as “Thai Beef Salad”, “Biryani”, and “Mala Punch”. In the intriguing Pepper+Corn cocktail, corn husk is meticulously skinned off the corn, cooked on the stove for hours to remove the moisture, and then further reduced sous vide. The dedication to detail is evident in every sip.

In an industry-leading move, The Savory Project presents a thoughtful selection of non-alcoholic cocktails to cater to evolving drinking preferences. “We don’t want people to miss out on the experience of a cocktail bar just because they don’t drink. We put equal thought and craft into our non-alcoholic cocktails, so non-drinkers don’t have to awkwardly settle for a lime soda.”

For Ajit and Jay, it’s not just about drinks; it’s a philosophy of pushing boundaries, challenging the status quo, and standing out in a sea of conformity. The Savory Project embodies their belief being bold and blazing their own trail – ultimately redefining the city’s cocktail scene. 🥃🍹🍸

We’re sharing this story as a proud partner of @hknevernormal, an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

Pasta, Costumes and good deeds

Picture this… 500+ runners in costume, racing around the city, raising funds for mental health care and awareness, to a finish line where a pasta party awaits! Blending fun, wellness and community mindedness.

Hong Kong’s “Halloween warm-up event” by default, as it takes place the weekend before the eponymous spookfest, the Pasta Run is hosted by neighbourhood pasta bar, Pici, and is a beloved fixture on our city’s annual racing calendar.

🏃‍♀️This year, runners covered 4,000 cumulative kilometres – half the distance from Hong Kong to Italy, birthplace of pasta. Oldest finisher 🇬🇧Mark Graham – 70 years old; youngest finisher 🇫🇷Ysee Croq – 5 months old.

The run ended with a party in Pici Taikoo Place, where our costumed crusaders enjoyed handmade pasta masterpieces, bomboloni, tiramisu, awards, and the altruism of having raised over HKD100,000 for our charity partner, Mind HK.

We’re sharing this story as a proud partner of @hknevernromal, an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

BREAKING ART BOUNDARIES: The story of Young Soy Gallery

You are not the city’s cool, artsy kid until you have been to Young Soy Gallery.

Translated from “Ugly Gallery” in Cantonese, Young Soy Gallery originated as a lighthearted joke between its founders, Shivang Jhunjhnuwala and Alexander Glavatsky-Yeadon, with the idea to start a one night exhibition entitled “F.art Basil” with emerging artists in town during the pandemic in 2020.

Identified as third culture kids, Jhunjhnuwala and Glavatsky-Yeadon drawing from their own adventures, have their sights set on how cultural divergences bring distinct stories. Their vision for Young Soy transcends being just a gallery: it is a cultural melting pot that not only cultivates a spectrum of cultural influences but also acts as a launchpad for radical artists. Ultimately what matters For Jhunjhnuwala and Glavatsky-Yeadon is simple: that everyone finds it amusing, and everyone feels at home.

Young Soy persistently pushes the boundary of what defines an artist. The gallery collaborates with artists regardless of their backgrounds—be they newcomers to the art scene, self-taught, or untrained—as long as they have a burning desire to unveil their personal yet extraordinary story through artistic expression, Young Soy is all ears.

We’re sharing this story as a proud partner of @hknevernormal, an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

AGAINST ALL ODDS

In a city full of vibrant bars, COA stands out as a beacon of novelty and resilience. 🌟

COA defied all odds to make the city appreciate mezcal, transforming the perception of Mexican bars from “a place for tequila shots”, to a sophisticated spot to experience and savour one of the most terroir-driven spirits in the world.

When founder Jay Khan/ @jaykhan313 conceptualised the idea, mezcal was a lesser-known spirit in Hong Kong, and many doubted its ability to take off. Despite the scepticism, Jay remained firm and refused to compromise on his passion for mezcal – a spirit he fell in love with during a trip to Mexico.

“People advised us to play it safe and cater to familiar tastes. Maybe open a gin or whiskey bar? But I believed in the magic of mezcal,” Jay recalls.

COA’s first 18 months suffered financial losses and a lack of recognition. “Many suggested we introduce happy hours to attract more customers, but we resisted the temptation to dilute our brand with trends that didn’t align with our core values. I knew that if I trusted my gut and stayed consistent, it would work out in the end.”

Today, COA has grown from a local gem to global fame, and is consistently recognised as one of Asia’s and the world’s best bars– proving the power of perseverance and unwavering resilience.

Here’s a toast to COA, a true embodiment of Hong Kong’s ‘Never Normal’ spirit. 🥂✨

We’re sharing this story as a proud partner of @hknevernormal , an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

COA

Black Kite: The Pub at the Heart of News

High above the bustling city, precisely 18 floors up, lies the heart of the South China Morning Post. 

With over 265 journalists from 24 countries, the SCMP has reported on Hong Kong, Greater China, and Asia for more than 120 years, ensuring that it informs and provides perspective and insights to readers in our city, across the region, and around the world. 

Founded in Hong Kong in 1903, the SCMP has transformed into a state-of-the-art newsroom and an award-winning global news media company. Despite its advancements, some traditions persist, even from 18 floors up in Times Square. 

One of these cherished traditions is the English-style pub located in the middle of the newsroom. It features a special brew called “Post Hop,” which pays homage to the long-standing tradition of journalists gathering in bars to exchange their latest scoops and stories.

So, the next time you read an SCMP article, remember that it may have been given the finishing touches over some lively conversation at Black Kite!

SCMP

🇭🇰There’s NOTHING NORMAL about Hong Kong, but that’s what makes it so unique!

🇭🇰At The Lion Rock Press, we’re not your typical souvenir brand. As a Eurasian family business, we’re all about putting our own East-meets-West twist on the inspiration we get from our beloved muse: Hong Kong. That means whatever we design and create is NEVER NORMAL!

🇭🇰Of course, we love the big, iconic landmarks that everyone knows, but we’re more passionate about the little, often overlooked details that make this city unique and tell the true story of Hong Kong.

🇭🇰Whether it’s showcasing the stunning skyline on a glass bauble, crafting a Christmas decoration that looks just like an egg tart, or creating a wooden push-along toy shaped like a classic red taxi, our products are a celebration of the ordinary which, to us, are extraordinary.

🇭🇰Join us as we explore the vibrant, quirky, and sometimes surprising sides of this amazing place and let’s celebrate every corner of Hong Kong together. One thing’s for sure – it’s never normal! And that’s just how we like it.

🇭🇰We’re sharing this story as a proud partner of @hknevernormal, an initiative dedicated to celebrating the extraordinary nature of our city. 

Follow @hknevernormal for more inspiring stories.

The Lion Rock Press

化平凡為非凡

豉油醬醋在日常生活中是再平凡不過的調味品,但可以在香港這個已知的國際金融中心經營一家傳承三代的醬園,一點也不平凡。

悦和醬園始於一九四五年,一直堅持天然生曬釀造醬油及醬料,更是香港唯一自設蒸餾酒廠的醬園,出品多款自家釀製的酒醋產品,悦和甜醋更是香港人家傳戶曉的品牌。

傳統行業要在萬變的環境下生存,除了堅守真材實料的口碑外;更要保持不斷創新求變的精神,緊貼時代轉變,免被淘汰。

傳統不等於守舊,創新不可以忘本。

這就是我們不平凡的香港精神。

悦和醬園