Summary

Heinz has introduced a limited-edition customizable ketchup cap called the Love Lid that allows users to adjust the amount of sauce dispensed per squeeze/Developed in partnership with Wieden+Kennedy London and Beta Design Office, the patented lid features a rotating dial with Like, Love and Crazy Love settings.The accessory is available as part of a special grilling-season bundle exclusively through online channels in the US and the UK.

The Heinz Love Lid arrives as a customizable ketchup cap engineered to give consumers precise authority over their condiment portions. Designed as a direct replacement for the standard closure on any 20-ounce Heinz bottle, the accessory transforms a basic packaging element into an interactive tool. The project was developed in partnership with Beta Design Office and creative agency Wieden+Kennedy London.

Functionality sits at the core of the new design. The patented closure utilizes a rotating dial mechanism to cycle through three settings: Like, Love and Crazy Love. Turning the dial raises an internal core that physically widens or narrows the dispensing aperture. Users who select the highest setting receive a generous cascade of ketchup, while the lowest option restricts the flow to a controlled ribbon. Beyond its mechanical precision, the two-part cap is constructed entirely from recyclable polypropylene. This material choice ensures the upgraded component aligns with standard environmental packaging footprints.

The naming conventions go beyond simple marketing terminology to reflect authentic consumer behaviors. A dipping scenario for french fries naturally demands a different volume of ketchup compared to dressing a hot dog. By treating these culinary moments as distinct events, the brand brings attention to a frequently overlooked packaging component. Nina Patel, vice president of global Heinz at the Kraft Heinz Company, highlighted that people harbor deeply personal rituals regarding their sauce application. The company aims to celebrate that spectrum of preferences by ensuring fans can achieve the exact condiment ratio their meal requires.

This release builds on previous experimental packaging concepts from the brand. Earlier innovations include the Heinz Dipper, a specialized fry box featuring a built-in sauce compartment. Both projects demonstrate a corporate curiosity surrounding functional design that connects directly with consumer eating habits. Currently, the adjustable cap is offered strictly as a limited-run item for the summer grilling season. Enthusiasts can purchase a special bundle containing one bottle of classic tomato ketchup, the mechanical cap and a printed guide offering portion suggestions for various dishes. The kits are available exclusively through thelovelid.com in the United States and via HeinzToHome.co.uk in the UK while supplies last.

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Summary

Krispy Kreme has partnered with Pokémon to launch a limited-edition doughnut collection celebrating the franchise’s 30th anniversaryThe six-piece sweet lineup includes custom-designed treats modeled after Pikachu, Bulbasaur, Charmander, Squirtle, Jigglypuff, and a Poké BallThe collection officially arrives at participating locations on August 18 with pre-orders opening August 13

Krispy Kreme and Pokémon have officially unveiled the Krispy Kreme Pokémon Doughnut Collection in celebration of the iconic media franchise’s 30th anniversary. The sweet collaboration introduces six custom-decorated treats alongside themed packaging and limited-edition merchandise.

The menu lineup spotlights five fan-favorite character creations alongside a classic Poké Ball design. The Bulbasaur Doughnut presents an Original Glazed shell dipped in vanilla icing with frosting and a Bulbasaur topper, while the Charmander variant features an unglazed shell filled with chocolate and toasted marshmallow Kreme, finished in orange caramel icing and red and gold sugar. The Squirtle Doughnut combines cotton candy buttercreme, sanding sugar, nonpareils, and a surfing Squirtle piece. Meanwhile, the Pikachu Doughnut houses a lemon-flavored Kreme filling beneath vanilla icing and electrifying drizzle, and the Jigglypuff option offers strawberry buttercreme topped with strawberry cookie crumbles. Rounding out the set, the Poké Ball Doughnut is dipped in vanilla icing, red sprinkles, and piped chocolate accents.

Beyond the individual pastries, the release includes special-edition Pokémon cups available in five distinct character designs packed with 10 Original Glazed Gold Dots. The collection will be served in custom 12-count boxes as well as select retail 6-packs. Furthermore, fans who visit participating shops in Pokémon attire on Saturday, August 22, can claim a free Original Glazed Doughnut.

The Krispy Kreme x Pokémon Doughnut Collection officially drops on August 18, 2026, across participating Krispy Kreme shops, website, and mobile app, with early pre-orders beginning August 13.

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Summary

'Five Nights at Freddy’s' and American Dream are opening a real-life Freddy Fazbear’s Pizza location in New Jersey in 2027The immersive quick-service restaurant is designed in collaboration with IP holder ScottGames and features two animatronic stage showsVisitors can play arcade games enjoy high-quality dining and participate in survival horror multiplayer game experiences

Five Nights at Freddy’s is bringing its iconic lore into the real world with an official, fully functioning Freddy Fazbear’s Pizza location at the American Dream complex in East Rutherford, New Jersey. First reported by Mya Copeland, the immersive dining experience is designed in collaboration with IP holder ScottGames and is scheduled to open in 2027.

Designed as a functional reimagining of the video game's primary setting, the location will offer a quick-service dining setup alongside interactive entertainment. The venue will host two animatronic stage performances: the Main Stage featuring Freddy and the Fazbear Band, and Pirate Cove featuring Foxy the Pirate. In addition to watching the animatronic shows, guests can play arcade games and participate in survival horror multiplayer game experiences.

Creative lead Atreyu Alcantar stated that the attraction aims for complete authenticity, focusing on accurate animatronics and high-quality food. The physical pizzeria builds on the franchise created by Scott Cawthon, expanding the popular video game, book, and movie property into a real-world destination alongside American Dream's existing entertainment attractions.

Freddy Fazbear’s Pizza is scheduled to officially open at American Dream in 2027.

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Summary

Dunkin' is bringing back its 42-ounce Iced Beverage Buckets nationwide for a limited time starting August 7, 2026The relaunch features a new custom-fitted bucket holder designed to secure the oversized containers in standard vehicle cup holdersThree new drink options are available in the buckets, including a Cherry Lime Rickey Refresher and Peanut Butter Swirl iced coffee

Dunkin' announced the return of its viral 42-ounce large-format drink containers for the summer season. The limited-time relaunch officially begins August 7 at participating locations nationwide. Addressing a major consumer complaint from the initial regional rollout, the brand introduced a specialized Dunkin' Iced Beverage Bucket Holder. This new molded accessory allows the massive 42-ounce pails to sit securely inside standard car cup holders and prevents spills during morning commutes.

The original test run in Massachusetts and New Hampshire earlier this year sparked long lines and widespread social media attention. Locations sold out of their limited inventory almost immediately as customers showcased the oversized novelty drinks on TikTok. During that alpha market test, buyers quickly realized the difficulty of driving with a small tub of iced coffee. The corporate team started designing the custom-fitted holder while the test was still underway to solve the transportation hazard.

Customers can purchase the giant drinks for $12.99 USD and fill them with customizable iced coffee or various Refreshers. The summertime return features three brand-new menu additions designed specifically for the large format. The tart Cherry Lime Rickey Refresher combines a Black Cherry Refresher with a new limeade base. The Pink Pineapple Sparkling Refresher mixes bright pineapple, raspberry and hibiscus flavors with sparkling water. For a richer sip, fans can order an iced coffee mixed with a Peanut Butter Swirl and their choice of dairy.

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If 2026 has proved anything, it’s that cocktail culture is becoming far more intentional. As drinking habits shift and casual nightlife slows down, the high-end cocktail scene is elevating to meet a crowd that values depth over simple night-outs. After kicking off the year’s celebratory series in North America and following up with Europe’s historic debut in Amsterdam, the celebration made its third and final regional pitstop in Macau. Returning for its second year in this dedicated regional showcase, Asia’s 50 Best Bars gathered the continent’s premier mixology heavyweights at Wynn Palace in Macau. Hypemaps was on the ground with Cointreau, gaining behind-the-scenes access to a night that felt like a high-stakes spectacle and a tight-knit family reunion.

As the Official Orange Liqueur Partner of The World's 50 Best Bars, Cointreau served as a focal point throughout the evening, sponsoring the signature ceremonial red scarves worn by all top 50 nominees. Representing Cointreau behind the bar, Kai Ng of Hong Kong’s Quinary showcased the brand's latest spirit, the Cointreau Spicy. Riffing on the beloved spicy margarita template, he paired the new spirit with tequila, clarified grapefruit, jalapeño syrup, and fig leaf soda. Because the spirit is actually infused with Bird’s Eye chili and Jalapeño, it surprisingly delivered a subtle, warming finish instead of upfront heat. The perfect kick to start off the night.

When the live countdown commenced, the tension in the room was palpable. But as each placement rolled out, the competitive edge quickly dissolved into genuine applause, with the entire room erupting in roars for every city represented.

When the top spots were finally unveiled, the results made regional history. Taking the No. 1 spot as The Best Bar in Asia 2026 was Guangzhou’s Hope & Sesame, marking a historic milestone as the first venue from Mainland China to claim the top spot. Seoul’s Zest followed closely at No. 2, maintaining its top-tier standing with its forward-thinking, zero-waste mixology. Rounding out the podium at No. 3 was Hong Kong’s Bar Leone, which was last year’s overall winner. Proving that unpretentious, classic Italian cocktail culture still holds an endless appeal across the region.

The crowning moment belonged to Hope & Sesame co-founder Andrew Ho, who took the stage after a decade of quiet, relentless hustling behind a hidden speakeasy door in Guangzhou. Ho reflected on starting 10 years ago with zero investor backing, navigating the highs and lows of bad drinks, good reviews, and financial uncertainty, only to build one of the most respected bar communities in the world.

That sentiment of resilience resonated across the entire room. From long-standing icons like Singapore’s Jigger & Pony staying at the top of their game for over a decade, to fresh venues redefining what service looks like in emerging markets, the night proved that the region's cocktail map continues to develop with global presence. It's this spirit of innovation and community that Cointreau has long championed through its support of the global bar industry.

As Macau’s lights dimmed and the afterparties spilled out across the city, one truth stood out: whether a bar is tucked down an alley in Seoul, high up above Bangkok, or hidden behind a Cantonese shopfront in Guangzhou, the core ingredients never change. The best bars aren't just defined by awards, but they are built on resilience, human connection, consistency, and a deep-rooted passion for incredible drinks.

DISCLAIMER: We discourage irresponsible and/or underage drinking. Drink responsibly and legally.

 

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Johnnie Walker Blue Label has named Hollywood star Callum Turner as its latest global ambassador. Uniting for a year-long partnership, the appointment underscores the values of craftsmanship and progress that have long been associated with the luxury Scotch.

Having recently starred in Eternity alongside Elizabeth Olsen and set to make his debut as Owen in the romantic comedy One Night Only, Turner’s latest role with Johnnie Walker Blue Label comes at a unique time in his burgeoning career. With the brand recognizing his continued rise in cinema and beyond, it aims to celebrate the actor’s natural flair for bringing style and dynamism to the leading characters he portrays.

In a first look at the partnership, Johnnie Walker Blue Label reveals a new video that follows Turner as he raises a glass of whisky. The intimate visuals show how he marks the moments that matter through celebrations, rituals, and reflections. A message of “Keep Walking is also captured in a profound closing sequence, highlighting the parallels between the spirit of Johnnie Walker Blue Label and the actor’s pursuit to forge his own path.

“The ethos of Johnnie Walker Blue Label is one that I've always admired,” mentioned Turner in an official statement on the appointment. “With only one in ten thousand casks ever making it in, that level of care is what sets it apart. Blue Label is the first bottle I reach for when celebrating with my mates, and now to officially be in partnership is a real honor.”

Continuing to immerse himself in the world of Johnnie Walker Blue Label, the actor will soon head to Scotland to discover more about its heritage and what goes into making his celebratory drink of choice. Turner’s travels along with other collaborative moments will give fans a closer look at the partnership.

"For over 200 years, Johnnie Walker has championed progress in all its forms, and Johnnie Walker Blue Label stands as its ultimate expression,” shares Global Brand Director of Johnnie Walker, Neil Shah. “Callum embodies that same spirit: quietly persistent, endlessly dedicated to his craft, forging his own path while staying true to his roots. We're proud to welcome him to the Johnnie Walker Blue Label family as he enters the next chapter of his journey, celebrating his continued rise as an icon of style and screen through the Keep Walking spirit."

Find out more about the appointment on Johnnie Walker Blue Label’s social account.

DISCLAIMER: We discourage irresponsible and/or underage drinking. Drink responsibly and legally.

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Summary

Oscar Mayer has teamed with Milk Bar on the Wiener Cake, a two-tier dessert marking the Wienermobile's 90th birthdayThe build arranges real Oscar Mayer hot dogs around Milk Bar's best-selling signature Birthday CakeThe cake is finished with "ketchup and mustard" confetti sprinkles and a commemorative custom Wienermobile topper

Oscar Mayer is throwing its most famous vehicle a birthday party, marking 90 years of the Wienermobile with a celebratory Wiener Cake made in collaboration with Milk Bar. The tribute honors an icon that first took to America's roads in 1936 and has been a fixture of the national landscape ever since.

The centerpiece of the build is its two-tier structure, which arranges delicious Oscar Mayer hot dogs around Milk Bar's number-one best-selling signature Birthday Cake. That base layer does the heavy lifting on the sweet side, bringing the bakery's established flavor profile into a format designed to read as a proper birthday centerpiece rather than a novelty. The hot dogs, meanwhile, supply the savory contrast, turning the pairing into the kind of sweet-and-savory combination the brand pitches as a dessert to relish.

The detailing is where the tribute sharpens. The cake is dusted with "ketchup and mustard" confetti sprinkles, a color cue that maps the classic condiment palette directly onto the dessert without relying on the condiments themselves. Topping the whole thing is a commemorative custom Wienermobile cake topper, the finishing element that ties the build explicitly to the 90th-birthday occasion and the vehicle it honors.

Taken as a whole, the Wiener Cake is a purpose-built celebration piece rather than an off-the-shelf bake. Every component, from the tiered arrangement of franks to the condiment-coded sprinkles and the vehicle topper, is calibrated around a single milestone, giving Oscar Mayer a physical centerpiece as distinctive as the Wienermobile itself. It is a fittingly unexpected setting for an Oscar Mayer hot dog, and a literal reading of the brand's birthday-tribute brief.

For nine decades, the 27-foot hot dog on wheels has been one of the country's most recognizable brand symbols, turning up at the moments that define American life. Oscar Mayer traces its presence across parades, road trips and tailgates as well as graduations, weddings and, per the brand, even a professional race, a résumé that has cemented the Wienermobile in the national zeitgeist. Over the years it has also fielded tens of thousands of requests from fans hoping for a visit, a measure of the affection that has kept it culturally relevant far longer than most marketing creations survive.

The Oscar Mayer Wiener Cake is available at select Milk Bar locations in New York, Los Angeles and Chicago from Friday, July 31 through Sunday, August 2, while supplies last.

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Summary

Pringles and Buffalo Wild Wings have turned three fan-favorite wing sauces into a stackable crisps collectionThe lineup spans Parmesan Garlic, Medium Buffalo, and Asian Zing, each tuned to a different heat levelThe collaboration marks Pringles' first flavor team-up with a national restaurant brand in more than five years

Pringles and Buffalo Wild Wings have translated three of the sports bar's signature wing sauces into a stackable crisps collection, bottling the flavors of Parmesan Garlic, Medium Buffalo, and Asian Zing into Pringles' familiar canister for the first time. The team-up arrives ahead of football season and marks Pringles' first flavor collaboration with a national restaurant brand in over five years.

The lineup is built around a spread of heat levels rather than a single note. Parmesan Garlic opens with a tangy citrus lift before moving into aged parmesan, roasted garlic, and Italian herbs, closing with just a hint of red spice. It is the most savory of the three, leaning on depth over burn.

Medium Buffalo takes the most recognizable route, delivering the tangy Buffalo profile that anchors any wing order. Cayenne supplies the heat while a smooth, buttery finish rounds it off, keeping the flavor squarely in game-day-classic territory. Asian Zing pushes furthest toward sweet heat, layering rice-vinegar tang with chili pepper warmth and balancing the two against a hint of soy sauce and ginger for the most complex build in the set.

Together, the three crisps map Buffalo Wild Wings' sauce range onto a snack format made for tailgates, watch parties, and on-the-go snacking. Buffalo Wild Wings, founded in 1982, is the largest sports bar brand in the United States, with more than 1,400 restaurants across nine global markets.

The Buffalo Wild Wings x Pringles flavors arrive at select retailers this July, expanding nationwide in September.

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Summary

Kim Kardashian has officially launched her new energy drink brand UPDATE accompanied by a satirical debut campaignThe promotional video features Kardashian holding a mock press conference addressing her bar exam journey and public criticsFormulated with paraxanthine, the science-backed energy drink is designed to offer smooth focus without traditional caffeinated jitters

UPDATE and co-founder Kim Kardashian have officially launched the new paraxanthine-powered UPDATE Energy Drink alongside a satirical debut campaign. The nationwide roll-out pairs a humor-driven promotional spot with an inside look at Kardashian's active role as brand co-founder.

The launch campaign stars Kardashian hosting a mock press conference, playfully poking fun at tabloid headlines, her legal studies, and public commentary surrounding her bar exam attempts. Designed to highlight her hands-on involvement with the brand, the tongue-in-cheek commercial illustrates how the multi-hyphenate entrepreneur uses the drink to sustain focus through her demanding schedule of business management, law school, and family life.

After discovering UPDATE as a consumer in 2023, Kardashian joined the business as a co-founder to help overhaul its visual identity, minimalist packaging, and long-term brand strategy. Rather than relying on traditional synthetic caffeine, UPDATE utilizes paraxanthine—the primary metabolite the human body naturally converts caffeine into—to deliver sustained energy and mental clarity without the jitters, anxiety, or sudden crashes associated with standard energy beverages.

UPDATE is currently available online through the brand’s webstore and at over 4,000 Walmart locations nationwide.

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To mark the arrival of wagamama on its platform, Uber Eats is dialling in on Tokyo’s underground racing culture to bring the restaurant’s popular Pan-Asian dishes to doorsteps through Drift Deliveries.

As part of the service – exclusively available to those ordering wagamama from its Wigmore Street location in London this week – Uber Eats will be ditching its standard bikes, mopeds, and scooters for a 1998 Toyota Chaser. Drawing inspiration from the restaurant’s fiery flavors, the iconic drift car comes custom-wrapped in metallic red chrome with flame graphics and star-studded wheels. In another surprise takeover, the delivery service has also enlisted British Drift Champion and DriftPro Champion Ollie Evans to take the reins of the car, ensuring boxes of katsu curry, gyozas, and more arrive piping hot and on time.

Speaking on the Drift Deliveries roll-out, General Manager at Uber Eats UK, Merve Basci, says, “Great food deserves memorable moments. As wagamama reaches more homes than ever through Uber Eats, we wanted to celebrate in a way that's as bold and energetic as the food itself. Drift Deliveries turns an everyday order into something completely unexpected.”

Mark Chambers, CEO at wagamama UK, also added, “wagamama has always been about serving fresh food, cooked to order and full of flavour. Launching on Uber Eats means even more people across the UK can enjoy their favourite dishes, wherever they are. To celebrate, we wanted to do something that captured the energy and passion behind the food while staying true to our Japanese roots. Drift Deliveries brings together speed, spectacle, and culture to mark the occasion in a way that's unmistakably wagamama.”

For those not able to secure a Drift Delivery this week, Uber Eats will also be holding a food-inspired drifting challenge. From an online ballot, which is open to Uber Eats customers ordering wagamama nationwide from July 21-23, the brand is set to invite select customers to compete in a high-speed activity for the top prize of a year’s worth of free wagamama. Soul club and Uber One members will also get twice as many entries in the ballot.

To get involved, download the Uber Eats App and order from wagamama now.

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Summary

Formula 1 and luxury conglomerate LVMH have introduced "The Out Lap," an ultra-exclusive mobile dining experience that drives attendees around grand prix circuits on a flat-bed truckThe traveling restaurant accommodates just 12 guests per session and features multi-course culinary creations paired with premium Moët Hennessy spiritsAttendees gain access to legendary track locations and the coveted Cool Down Room while hearing personal stories from former racing champions like Mika Hakkinen and Jacques Villeneuve

Formula 1 is officially taking high-end hospitality to the absolute extreme. The motorsport giant has partnered with luxury conglomerate Louis Vuitton Moët Hennessy (LVMH) to introduce "The Out Lap." This traveling restaurant transforms a bespoke container into a fine-dining room mounted on the back of a flat-bed truck. Wealthy fans can now eat gourmet meals while a semi-truck hauls them directly through the twists and turns of iconic grand prix circuits.

The initiative recently debuted during the race weekend at Spa-Francorchamps. Accommodating a highly exclusive group of just 12 guests per session, the mobile venue stops at legendary track locations. Attendees step onto the asphalt to soak in the atmosphere before continuing their culinary journey. Michelin-starred chefs curate localized menus for every specific race location. The courses are paired with exceptional wines and spirits from the Moët Hennessy portfolio.

A storytelling F1 ambassador anchors the entire evening. Promotional imagery features former champions Mika Hakkinen and Jacques Villeneuve engaging with guests over dinner. These racing veterans offer rare personal insights into the defining moments of the sport right at the corners where motorsport history was made. Guests also receive guided access behind the scenes in the main paddock and a private visit to the exclusive Cool Down Room where drivers unwind immediately after the checkered flag.

Pricing remains officially undisclosed but targets the absolute top tier of the 1 percent demographic. Purchasing a seat at the table likely requires guests to already hold a Paddock Club pass. Standard three-day Paddock Club tickets easily run well over $10,000 USD depending on the venue. This rolling restaurant acts as a premium add-on for those looking to burn excess cash on a highly unique flex.

This rollout proves the sport continues to capitalize on its surging global popularity by pushing the boundaries of VIP access. Formula 1 now operates as a global lifestyle platform catering to elite consumers who demand experiential luxury over traditional spectating. Moving beyond standard pit walks and hot laps creates a rare environment where high-end gastronomy and motorsport culture intersect. The experience is currently scheduled exclusively for European rounds this season.

 

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Our coffee orders have become highly personalized over the years, suiting our changing palettes and the way we like to start the day. But, if you take coffee out of the morning context, it often doesn't have a place in lunch or dinner settings.

Kevin Jiang, the mind behind Coffee Omakase, is challenging this notion. Six years ago, the coffee curator found himself gaining an interest in the unique blends available at coffee shops in New York, but felt their flavor profiles weren’t being highlighted to their best potential. “I was working with specialty Hawaiian café Kona Coffee,” he tells Hypebeast. “I found there was so much context and information around the coffees that didn’t get an opportunity to be shared.”

He went back-to-back experimenting with different dishes, though it wasn’t until the rise of sushi omakase restaurants in his area that the idea for Coffee Omakase was born. Through reimagining the intimate, multi-course format from Japan, he was able to weave various roasts with popular culinary trends. He adds, “I thought of the idea of serving multiple coffees, framed by an introductory and a finishing course so guests taste the differences between the coffees.”

"My menus are an extension of my personal experiences in different international coffee scenes."

After trialling Coffee Omakase in New York’s East Village, he brought it over to Katsute 100 in London, where we meet the coffee curator to taste the Spring 2026 menu. Now on its third edition, Jiang has thoughtfully refined the concept in tune with the seasons. Quickly getting a sense for his approach, the tasting opens with an Osmanthus tea that serves as an introduction to the coffee courses. This is followed by a series of Catimor coffees from China and Vietnam as well as the signature drink, Figs + Daisies, which features an oolong tea infused with Mexican washed‑processed bourbon coffee. To finish, a layered tart made in collaboration with the café brings a sweet yet comforting end to the fruity notes of the drinks.

For the most knowledgeable of coffee connoisseurs, the menu presents itself as an opportunity to discover new coffee roasts sourced from different countries across the globe. But for those just starting out in the world of artisanal blends, it's an eye-opening experience into how coffee can be the star of fine dining with its complex profiles lending to the flavors of seasonal dishes.

Hypebeast caught up with Kevin Jiang after the tasting to find out more about the encounters that led to founding Coffee Omakase. Read the full interview below.

Hypebeast: How does your journey inform the creation of the menus?

Kevin Jiang: My menus are an extension of my personal experiences in different international coffee scenes. When I was preparing the spring menu, I found myself drawn to the rise of specialty coffee where I’m from in Shanghai and wanted that to be woven into the story. I also wanted to spotlight local roasters like Killbean and Zero to One, who are focused on representing coffee culture from different regions across Asia. Their approach aligns with how I think about coffee as both a beverage and a cultural expression.

What did you learn from testing the concept in New York?

The testing taught me a few key things. First, storytelling comes first. The coffee needs to taste good, but it’s the context that makes it truly interesting. Second, non‑alcoholic experiences are gaining momentum. Younger audiences are drinking less and caring more about their health, so a strictly non‑alcoholic menu is seen as a feature, not a drawback. Lastly, experiences are worth paying for. Guests genuinely want to learn and having someone guide them through a tasting, especially when context and storytelling is something they value.

What was the idea behind making this an intimate experience rather than a larger event?

I’ve always loved ordering great coffees, sitting at the bar and nerding out with the barista. But in reality, baristas are usually too busy for extensive conversation, so I wanted to create a space where, for over 90 minutes, we could slow down and genuinely engage over coffee. It’s a vessel for connection, yet when we “go and get a coffee,” we rarely talk about the coffee itself.

The omakase environment creates a uniquely intimate space to spotlight each coffee, give it context, and explain why it’s special. It’s also a space where guests and I can connect over our shared passion for coffee, with the drink as the central thread tying the experience together. It also allows me to guarantee the quality of the drinks and the service, focusing all of my energy on the coffee and the guests in front of me rather than trying to manage a large crowd and try to scale quality.

"It’s a vessel for connection, yet when we "go and get a coffee," we rarely talk about the coffee itself."

In what ways does Coffee Omakase typically surprise guests?

The signature drink, Figs + Daisies, is usually the biggest surprise. Signature coffee drinks are very popular in parts of Asia, but they’re still a relatively emerging trend in London, so guests are often pleasantly caught off guard by how layered and expressive that course can be. Many Londoners are also surprised to find that an iced filter can be simultaneously strong, light, and deeply flavourful.

Beyond the menu itself, guests tend to be struck by the presentation of each drink and by how social and intimate the sessions feel. The combination of theater and genuine conversation isn’t something they typically expect from a coffee experience.

How do you want to continue pushing the boundaries of specialty coffee? Is there a culinary scene you want to incorporate into future menus?

I’m simultaneously focused on pushing the boundaries of coffee as an ingredient via creative signature drinks, and also pushing the boundaries of how specialty coffee is served. I want every element of the experience to feel carefully considered and meticulously designed, with the barista trusted to lead guests through a thoughtful tasting menu. I’m excited to continue experimenting with mixology‑driven techniques such as gastronomy, hydrosols, and different distillation methods, and to continue to be inspired by different cultures across the world.

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Lucy Rae McFadin knows best: nothing says summer like having a cocktail outside with your girls. The New York-based creative likes to keep it busy with a list of titles — stylist, DJ, model. But even the most stacked of schedules call for a break. Especially when the sun’s still out, when the city calls.




Known for her eclectic, bubbly style, McFadin’s a major cool girl who turns getting dressed into an art form. Whether she’s on the decks or on a shoot, her signature is expansive and ever-present, always leaning into unique colors and textures that make a moment out of an outfit.

To ring in the season and the arrival of the new Grey Goose Berry Rouge Flavored Vodka, we’re tapping New York’s creatives, like McFadin, to see how they're spending their ideal Summer Friday. For this edition of The Clock Out Ritual, the multi-hyphenate takes Hypebeast out for a day around Williamsburg, Brooklyn to learn how she curates the ultimate weekend vibe.




Our afternoon starts at McFadin’s. Her apartment doubles as a workspace — thoughtfully curated, sun-filled, and peppered with the kind of hidden gems you could only expect from a stylist. Her Friday is wrapping up, but not before a few final tasks. Texts from friends pour in – they’re already at the bar – but McFadin has a little extra time on her hands and a few in-between stops in mind.

Before heading out, she elevates the outfit with a few personal touches: a pair of chic sunnies and a minty green bag for a pop of color to round out the look. She hits ‘send’ one last time, closes out those last couple of tabs, shuts her laptop, and the energy shifts — her weekend is locked in.




With the rest of the day ahead of her, McFadin makes the most of the extra sun. She takes a walk through the park, soaking up the rays after a day indoors, before dropping into her favorite boutique. She teases through the racks, bookmarking pieces that might inspire her next project, or the perfect ensemble for her upcoming set. She takes her time exploring, studying silhouettes and patterns, even trying on a few.

At last, time to meet friends. At a hotel rooftop bar, she catches up with Anya and Lisa, and the three, together, make the atmosphere come alive before a round of fresh Rouge Royale cocktails hits the table. A bright blend of Grey Goose Berry Rouge, lemonade, sparkling rosé, berries, and mint, it’s a sip made especially for the now: surrounded by best friends, the sun high in the sky, with the possibilities of the weekend in the air.

For more on McFadin’s Clock Out Ritual, check out the video above. Grey Goose Berry Rouge is now available at select retailers nationwide and online. Head to the brand’s website for the full Rouge Royale recipe.

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Following the North America's 50 Best Bars, Amsterdam’s iconic De Kromhouthal recently played host to an unforgettable evening of shaken spirits, stirred emotions, and world-class hospitality. On June 30th, the European mixology community descended upon the Dutch capital for a historic milestone in the drinks industry: the very first edition of Europe’s 50 Best Bars. Hypemaps was out here with Cointreau at the inaugural award ceremony in Amsterdam, where they made rockstars out of the continental bartending's finest talents.

During the ceremony, people were dressed to the nines. Brand booths of every type of liquor lined up on each side of the hall, so guests were spoiled for choice. Among the vibrant booths, Cointreau stood out as one of the evening’s most popular destinations. Guests flocked to sample the Spicy Watermelon Margarita featuring the newly launched Cointreau Spicy, a bold twist on the brand’s iconic French orange liqueur, infused with natural chilli for a touch of heat. Designed to tap into growing consumer demand for spicy flavour profiles, the new expression offers bartenders a versatile way to bring depth and complexity to modern cocktail serves.

This innovative spirit from Cointreau perfectly mirrored the dynamic nature of the European bar scene being celebrated that night. For Kevin Sueiro, Global Brand Ambassador at Cointreau, the new awards are about giving Europe’s bartending community the spotlight it’s earned. “I’m so glad we finally have a European ceremony because this bar scene deserves its own moment. Cocktail culture is thriving across the continent, and it’s exciting to see the people and places pushing it forward finally get the recognition they deserve.”

Following a lively drinks reception, contenders sporting 50 Best's signature red scarves eagerly awaited the live countdown to find out their placement in the 1–50 list of Europe's 50 Best Bars. The energy in the room was electric, every winner was met with roaring applause, making the evening feel less like a competition and more like an industry family reunion. When the final list was revealed, Athens emerged as the night's dominant force, with Line claiming the coveted No. 1 spot as The Best Bar in Europe, followed by The Bar in Front of the Bar at No. 2, and Barcelona's Sips rounding out the top three.

For years, the 50 Best organization has published global, North American, and Asian rankings, but 2026 marks the much-anticipated launch of a list entirely dedicated to the European continent. Faye Huggett, Director of Community for 50 Best, explained the structural shift: "Europe has long been home to some of the most influential cocktail cultures in the world, with bars that consistently push boundaries in technique, creativity and hospitality. By launching Europe’s 50 Best Bars, 50 Best aims to shine a brighter light on the exceptional talent, innovation and diversity found across the continent. The list provides a dedicated platform to celebrate Europe’s leading bar experiences and offers greater visibility to both emerging and established venues".

Rather than relying on the global edition of The World's 50 Best Bars framework, the decision to separate Europe was a deliberate one designed to highlight smaller markets. Huggett noted, "As Europe’s bar communities continue to evolve at pace, we saw an exciting opportunity to spotlight the region through its own dedicated list and awards programme. Building on the success of our existing bar rankings, the timing feels right to recognise Europe’s extraordinary contribution to global cocktail culture and to engage more deeply with bar teams and guests across the region. The creation of Europe’s 50 Best Bars means that smaller, emerging and often underrepresented cocktail cultures, including those in Central and Eastern Europe and the Baltics, are better represented and have a greater opportunity to be recognised since they are competing on a regional rather than global stage".

As the evening wound down, it was clear that the inaugural Europe's 50 Best Bars was not just an awards show, but a defining cultural moment. Amsterdam, serving as the perfect host city, provided an incredible backdrop for celebrating the heritage, innovation, and future of European mixology. With the success of this first-ever continental ranking, the standard has been raised, ensuring that Europe's rockstar bartenders will continue to inspire epicures and cocktail lovers around the world for years to come.

 

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Summary

Showcases dozens of "dirty soda" and handcrafted drink concepts at the McDonald’s Worldwide Convention in Las Vegas including nostalgic experiments like a shortbread-flavored Diet Coke topped with honey cold foamIntroduces texture-focused beverages featuring popping boba, freeze-dried dragon fruit and gummy shark garnishes alongside "swicy" peach and horchata-inspired soda variationsExplores premium frozen dessert options like the Dr Pepper Shake and Dr Pepper Creamy Coconut Shake to compete with established specialty drink chains

The McDonald's Worldwide Convention served as a major testing ground for a significant expansion of the chain's beverage program. Executives showcased dozens of handcrafted drink concepts in Las Vegas. These prototypes included nostalgic experiments like a shortbread-flavored Diet Coke topped with honey cold foam. Beyond domestic testing, the event featured international offerings such as Japan's Sakura X Sprite Zero Sugar and Canada's Coca-Cola Creamy Strawberry. The brand also highlighted international versions of Fanta Zero Sugar and Fuze Iced Tea. This diverse selection signals a clear move toward non-caffeinated and sugar-free options.

This strategic shift follows the official launch of the new beverage menu in May 2026. Restaurants nationwide introduced texture-focused beverages featuring popping boba, freeze-dried dragon fruit and gummy shark garnishes. The rollout brought items like the Dirty Dr. Pepper and Sprite Berry Blast directly to consumers. McDonald’s aims to capture the afternoon slump market by focusing on customizable fountain drinks. The company expects to directly compete with specialized soda bars and established coffee houses through premium frozen dessert options like the Dr Pepper Shake and Dr Pepper Creamy Coconut Shake.

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Summary

Santa Nata opens its first Asian flagship in Central Hong Kong, marking its 10th global store.Authentic Pastéis de Nata headline a curated menu with Pão de Deus and Brioche.Daily fresh bakes and a monthly rotating menu blend Portuguese heritage with local tastes.

Internationally acclaimed Portuguese bakery Santa Nata has officially arrived in Hong Kong, marking the brand's first flagship location in Asia and its tenth store globally.

Founded in London in 2019 by Francisco Oliveira - who hails from Santarém, Portugal, with over three generations of family baking heritage - the brand is celebrated for its authentic, handmade Pastéis de Nata (Portuguese custard tarts). While the bakery deeply honors a 300-year-old traditional recipe, Oliveira has thoughtfully refined the Hong Kong recipe to strike a delicate balance between authentic Portuguese heritage and the city's unique local palate.

The Central location features an intimate space with seating for eight guests and standing room for an additional eight, offering front-row views of an open kitchen where bakers craft each batch by hand. The tightly curated debut menu centers around three signature pastry creations. At the forefront is the iconic Pastel de Nata, renowned for its crisp, caramelized pastry shell and silky egg custard center. It is joined by the Pão de Deus, a traditional Portuguese sweet bread reimagined with a local influence, featuring a Japanese pillow-bun technique and coconut paste inspired by Hong Kong coconut buns. The trio is completed by the Santa Nata Brioche, shaped in the style of a French croissant. To guarantee absolute freshness, new batches leave the oven at 10 a.m., 12 p.m., 2 p.m., 4 p.m. and 6 p.m. daily, signaled by the ringing of the shop bells.

To complement the baked goods, Santa Nata offers a carefully selected beverage range that includes specialties like the Nata Latte and Nata Milk Tea, alongside classic coffees and teas. Setting the Hong Kong location apart is its commitment to a dynamic, monthly-changing menu concept designed to keep the experience exciting for regular guests. Operating on a 30-to-60-day rotation, the bakery plans to unveil limited-edition pastries, seasonal specials and exclusive Hong Kong-only creations that blend Portuguese traditions with local tastes.

Santa Nata Hong Kong
25-27 Lyndhurst Terrac, Central, Hong Kong

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Japan’s Kirby Café introduces a seven-item seasonal Summer 2026 menu themed entirely around the "recovery items" that have restored Kirby's health bar across decades of the Nintendo franchise. Operated by Benelic under license from Nintendo Stars, the limited run spans three savory plates, two desserts, and two drinks, with four of those debuting as new additions to the café's rotating lineup.

The conceptual thread tying the menu together is the Maxim Tomato, the franchise's signature full-health power-up, which has appeared in virtually every mainline Kirby title since the original 1992 Game Boy release. It functions here as both a literal serving vessel on the headlining dish and the visual motif running through the seasonal branding. Each item maps back to a specific character or in-game mechanic, translating pixel-art collectibles into compositions of protein, fruit, and fizz.

The taco rice is the menu's most structurally inventive new plate. Titled "Inhale! Kirby's Energizing Taco Rice" (すいこみ！カービィの元気もりもりタコライス), it seats seasoned taco meat inside a Maxim Tomato vessel, layered over pink-tinted rice and topped with colorful vegetables. The build is designed to be mixed together before eating, letting the spiced meat meld with the softer, sweeter notes of the tinted rice. It reads as the most ingredient-dense of the three savory offerings and functions as the visual centerpiece of the seasonal lineup.

Returning to the menu is the "Summer Kirby Burger & Meat Pasta" (夏のカービィバーガー＆ミートパスタ), a dual-format plate built around a round, Kirby-faced burger patty fitted with edible sunglasses. A juicy patty sits inside the bun, served alongside a warm-vegetable-topped meat pasta. The dish is available with or without a souvenir plate, making it both a meal and a collectible in one sitting. Rounding out the savory section is "Cook Kawasaki's Tropical Hamburg Steak with Star-Shaped Fried Egg" (コックカワサキのトロピカ～ル・ハンバーグ), which pairs a thick hamburg steak with a full pineapple ring and a wobbly, star-shaped soft-boiled egg. A special sauce studded with diced pineapple cubes ties the sweet and savory tropical profile together, and the dish is attributed in-universe to Cook Kawasaki, the franchise's resident chef character.

On the dessert side, the new "TOKONATSU Dedede Resort Fruit Punch" (TOKONATSU☆デデデリゾートのフルーツポンチ) takes its visual identity from King Dedede, Kirby's self-appointed royal rival. The bowl layers wobbly jelly, assorted fruit, and chewy mochi rice balls into a colorful, resort-themed composition. It is available with or without a summer-edition souvenir mini glass bowl. Alongside it, the "Mouthful Mode Car Cake" (ヘンケイ！くるまほおばりケーキ ～たのしいトロピカル～) pulls directly from the in-game Waddle Dee Café menu featured in Kirby and the Forgotten Land. The cake takes the form of Kirby's car-shaped Mouthful Mode transformation: a fruit-jam-filled sponge base coated in strawberry blancmange, surrounded by a miniature landscape of fruit and candy pieces arranged to mimic a game stage.

The two new drinks are where the recovery-item theme lands most literally. The "Take-a-Break Melon Cream Soda" (ひとやすみメロンクリームソーダ) is a classic Japanese kissaten-style build: fizzy melon soda topped with vanilla ice cream and fresh melon pieces, available with or without a summer souvenir acrylic muddler (two designs, randomly assigned). The "Special! Energy Drink" (スペシャル！元気ドリンク) is the most direct game-to-glass translation on the menu, recreating the franchise's bottled recovery item as a juicy, orange-flavored soda loaded with fruit pieces and nata de coco. It arrives in a souvenir bottle and is the only dine-in menu item available for takeout (excluding the Osaka location).

Separately, a peach-flavored Kirby Ice sorbet shaped like Kirby wearing the café's signature hat is already on sale at Kirby Café THE STORE locations in Tokyo and Hakata, as well as Kirby Café PETIT in Tennoji, and will remain available through September 23.

Kirby Café Summer 2026 runs from July 8 through September 23 at Kirby Café TOKYO, Kirby Café OSAKA (Daimaru Shinsaibashi), and Kirby Café HAKATA.

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Summary

Krispy Kreme and Girl Scouts of the USA have launched the Girl Scout Cookie Inspired Dozen, a limited-time collection of three doughnuts that reverse-engineer the flavor profiles of Thin Mints, Lemon-Ups, and the Coconut Caramel cookie into individually constructed pastry formatsEach doughnut begins from a different base, with the Thin Mints and Coconut Caramel building off the Original Glazed and the Lemon-Ups using an unglazed shell with a filled centerThe collection is available now at participating Krispy Kreme locations nationwide, individually and by the dozen, with a Thin Mints six-pack also distributed to select grocery retailers

Krispy Kreme and Girl Scouts of the USA have released the Girl Scout Cookie Inspired Dozen, a limited-time collaboration that translates three of the organization's most recognizable cookie flavors into doughnut form. What makes the collection worth examining on a construction level is that Krispy Kreme has not simply applied three different toppings to the same base and called it a lineup. Each of the three doughnuts uses a distinct combination of base, icing, filling, and finish, meaning the structural approach shifts from flavor to flavor rather than relying on a single template.

The Thin Mints Doughnut starts from an Original Glazed base, the signature Krispy Kreme ring that provides a soft, airy, sugar-coated foundation. The first layer of modification is a full dip in chocolate icing, which coats the top surface and creates the dense, cocoa-forward shell that mirrors the chocolate coating on the original Thin Mints cookie. On top of that icing layer sit two texturally distinct additions: Thin Mints cookie crumbles, which introduce the gritty, baked-cookie texture that the doughnut format would otherwise lack, and dark chocolate chips, which add pockets of concentrated, slightly bitter cocoa throughout the bite. The final touch is a drizzle of mint green icing that runs across the surface in thin lines, delivering the menthol-cool flavor note that defines Thin Mints as a product. The construction is the most layered of the three, stacking five distinct elements (glaze, chocolate icing, cookie crumbles, chocolate chips, mint icing) on top of the base.

The Lemon-Ups Doughnut takes a fundamentally different structural approach. Rather than building upward from a glazed base, it starts with an unglazed shell doughnut, a denser, more bread-like format with a hollow center cavity. That cavity is filled with Lemon Crisp Kreme filling, a proprietary Krispy Kreme formulation that functions as the primary flavor delivery system rather than a surface topping. The exterior is then dipped in lemon-flavored icing and finished with a bright, lemon-inspired decorative design. The result is a doughnut that leads with its interior rather than its surface, reversing the construction logic of the Thin Mints build. Where the Thin Mints edition stacks layers on top, the Lemon-Ups edition packs its payload inside, which more closely mirrors the crisp, citrus-forward snap of the original Lemon-Ups cookie.

The Coconut Caramel Doughnut returns to the Original Glazed base, sharing its starting point with the Thin Mints edition but diverging immediately at the topping stage. The base is dipped in chocolate icing, establishing the same cocoa-coated foundation, but the toppings shift to coconut and caramel, the two defining elements of the Girl Scout Cookie most commonly known as Samoas or Caramel deLites, depending on the regional bakery. The coconut introduces a dry, shredded texture that contrasts with the smooth icing beneath it, while the caramel adds a sticky sweetness that binds the toppings together. Of the three, it is the most restrained in terms of layer count, relying on fewer components to achieve a rich, concentrated flavor.

The structural variety across the three doughnuts is what distinguishes this collection from a standard seasonal topping rotation. The Thin Mints build uses five additive layers on an Original Glazed base. The Lemon-Ups build inverts the approach entirely with a filled, unglazed shell. The Coconut Caramel build splits the difference, using the Original Glazed foundation but with a simpler, two-topping finish. Each doughnut solves a different translation problem: how to recreate a crunchy, chocolate-coated mint cookie as a soft pastry; how to capture a crisp, citrus-forward shortbread in a filled format; and how to condense the sticky, layered richness of a coconut-caramel cookie into a glazed ring.

The Girl Scout Cookie Inspired Dozen is available now at participating Krispy Kreme shops nationwide, individually and by the dozen, for purchase in-store or via pickup and delivery through the Krispy Kreme app and website. A six-pack combining three Thin Mints doughnuts and three Original Glazed doughnuts is also available at select grocery retailers.

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Summary

Meat-led pop-up MARROW redefines the grill with lesser-known cuts, open-fire cooking and eclectic flavors.Chef Chris Ma curates bold dishes blending fine-dining expertise with approachable formats.Running July 1 – August 31, 2026 at Lee Tung Avenue, Wan Chai, Hong Kong.

This summer, Hong Kong’s dining scene welcomes MARROW, a meat-led pop-up restaurant redefining the classic grill with a contemporary edge. Running from July 1 - August 31, 2026, the concept blends fine-dining craftsmanship with a relaxed, approachable atmosphere. MARROW celebrates lesser-known cuts, open-fire cooking, and eclectic flavour pairings, positioning itself as equal parts grill restaurant, neighbourhood dining room, and culinary playground.

The menu, curated by Chef Chris Ma, channels his extensive fine-dining background into bold yet accessible dishes. Ma, who previously held key roles at TATE Dining Room and Amber before leading Taiwan’s MMHG Hospitality Group, brings a refined sensibility to the pop-up. Highlights include Crispy Barramundi Croquettes with fermented soy bean and chili aioli, Sichuan Beef Tartare with smoked oil and confit egg yolk, and the signature “Typhoon Shelter” Roasted Bone Marrow topped with crispy chilli and garlic crumbs. These plates exemplify MARROW’s philosophy of reinterpreting familiar formats with unexpected ingredients and modern flair.

The grill section features standout offerings such as Australian Wagyu Bavette, New Zealand Lumina Lamb Loin with Taiwanese Magao Pepper Sauce and Grilled Turbot finished with salted lemon and brown butter. Complementary mains like Blue Crab Rigatoni and Crispy Pork Neck Cutlet expand the scope beyond fire-led cooking, while nostalgic desserts - including Chocolate Chip Cookie Tiramisu and Croissant “Pain Perdu” with vanilla ice cream - round out the experience. Reservations can be made via MARROW’s booking site, with the pop-up located upstairs at The Baker & The Bottleman in Wan Chai, Hong Kong.

F15A, 1/F Lee Tung Avenue,
200 Queen’s Road East,
Wan Chai, Hong Kong

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Summer, the season of saying yes. It’s a time to take a chance on what feels right, and few places capture that energy better than the dance floor. For BRIDGE, born Bridget Kyeremateng, music keeps her grounded in the present. The Brooklyn-based Ghanaian-Italian DJ is known for lush, sonic worlds of disco and house, and whether she’s playing a sold-out venue or an intimate kickback with friends, her approach to the deck stays rooted in community, connection, and joy.

With Summer Fridays officially in session, Hypebeast is spotlighting creatives around New York to learn how they’re tapping into weekend mode. Grey Goose is setting the tone with its new Berry Rouge Flavored Vodka, and we’re taking notes. For this installment of The Clock Out Ritual, BRIDGE lets us in on her perfect Friday reset and how she’s making the most of longer days ahead.

At her home studio in Brooklyn, we walk in on an artist in her element. Headphones on, locked in. The crowd only sees the final set, but much of the magic happens here; she’s in the final stretch, testing new tracks, refining transitions. The energy is focused, but texts about plans later start to flow in, and after some finishing touches, she shuts her laptop. The workday behind her, the weekend officially hits.

Before heading crosstown to link with friends, we pop into one of BRIDGE’s favorite haunts: her local vinyl shop. She flips through stacks of records, pulls sleeves from the shelves, on the hunt for that one track that’ll spark her next move. As much as it’s research, it’s a ritual, and for the multidisciplinary creative, the art is in the discovery.




With a few new favorites tucked away, she’s onto the next. She meets her friends, Milan and Edward, for a hang at home, and in the kitchen, the energy shifts when the trio gathers. Grey Goose Berry Rouge, lemonade, fresh berries, sparkling rosé, and mint line the counter. First order of business: mixing a round of Grey Goose Rouge Royales.

The trio made their way up to the rooftop to enjoy some sun, still high above them. Glasses in hand, conversation flowed. Good friends, great stories, and a refreshing berry cocktail to round out the vibe. It was hitting the sweet spot that summer days were made for, where everything feels easy, elevated, and effortlessly alive.

For a closer look at BRIDGE’s Clock Out Ritual, check out the video above. Grey Goose Berry Rouge is now available at select retailers nationwide and online. Head to the brand's website for more information and the full Grey Goose Rouge Royale recipe.

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