Summary

Available in both regular and Zero Sugar varieties at U.S. retailers and participating Pizza Hut locations through OctoberCombines tropical mango and pineapple flavors with a hint of strawberry designed specifically to pair with the heat of Trolli Spicy CrawlersFeatures a limited-edition collaboration kit sold exclusively on Walmart.com that bundles the new beverage with a bag of gummy worms

Mountain Dew and Trolli are running it back to capitalize on the food world's ongoing obsession with "swicy" flavor profiles. Following the runaway success of their previous Cherry Lemon collaboration, the two powerhouse brands have officially reunited to launch Mountain Dew x Trolli Mango Pineapple Punch. This limited-edition soda merges the sweet tropical refreshment of a carbonated beverage with a deliberate push to pair it alongside fiery gummy candies.

The latest beverage handles the sweet side of the equation by boasting a juicy blend of mango and pineapple flavors backed by a subtle hint of strawberry. Realizing the true vision for the release requires a dual-consumption experience. Formulated specifically to complement the heat of Trolli Spicy Crawlers, the tropical soda allows fans to sip the fruit-forward drink while snacking on sour gummy worms that pack a sudden kick. Such a combination taps directly into a growing consumer appetite for chaotic taste profiles that clash sweet, sour and fiery notes all at once.

Executives from both companies emphasize the deliberate nature of this flavor clash. Michael Smith, vice president of marketing for Mountain Dew, noted that last year's team-up proved how much excitement exists when both iconic entities converge. He explained that this year's iteration pushes the concept further by leaning into a massive industry trend while delivering a bold experience. Chad Womack, marketing director at Trolli, echoed the sentiment, highlighting that the candy brand constantly looks to push boundaries and views the fruit-forward soda as the ultimate vehicle to showcase its spicy crawler lineup.

Distribution for the collaborative release spans across the United States from late August through October. Fans can secure Mountain Dew x Trolli Mango Pineapple Punch in both standard and Zero Sugar options at major retailers, while participating Pizza Hut locations are stocking 20-ounce bottles of the regular version. For enthusiasts wanting the complete sensory overload in a single package, an exclusive collaboration kit is currently listed on Walmart's online storefront for $8 USD. Each bundle securely packs a 20-ounce bottle of both the regular and Zero Sugar punch alongside a 12-ounce bag of Spicy Crawlers, ensuring immediate access to the full experiment.

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Michelin-starred ANDŌ reopens in Hong Kong with refreshed interiors and a renewed concept.Chef Agustin Balbi debuts an ocean-inspired, narrative-driven tasting menu, paired with Carlito Chiu's tailored wine pairing program.

One MICHELIN-starred restaurant, ANDŌ has reopened in Central, Hong Kong, unveiling a refreshed interior and a new culinary direction under Chef Agustin Balbi. Located on the first floor of Somptueux Central, the restaurant’s redesign reflects a renewed philosophy, with bespoke ceramics, updated uniforms and thoughtful guest keepsakes. This transformation signals a new chapter for Balbi’s “Personal Cuisine,” which continues to weave together influences from Argentina, Spain, Japan and Hong Kong into a more intimate and narrative-driven dining experience.

The new tasting menu is inspired by the ocean, structured into four chapters - Sunlight, Twilight, Midnight, and Seaweed & Salt - each representing a different depth and stage of Balbi’s culinary journey. Signature dishes include Tomato Tart with Caviar, Ama Ebi Tartare with Kristal Cavia and the beloved Squid Caldoso Rice — a comforting homage to Chef Balbi's grandmother featuring local Yi-O rice, chorizo and delicately sliced squid. While the menu emphasizes seafood, with meat removed from the main offering, dishes like the premium Kagoshima Nozaki Wagyu is available as an alternative.

In echoing the menu, custom ceramics transition from light to dark across courses to visually mirror the descent into the ocean, thus enhancing the storytelling element of the dining experience. Complementing the cuisine is a new wine program curated by Carlito Chiu, recipient of the MICHELIN Sommelier Award. The selection places a unique emphasis on high-altitude vineyards from regions like Yunnan (China), Tarija Valley (Bolivia) and Tenerife (Spain), where extreme climates and dramatic day-to-night temperature shifts yield wines of exceptional purity and precision. This adventurous pairing approach perfectly echoes the restaurant’s overarching theme of exploration and discovery.

Extending the spirit of hospitality well beyond the meal itself, every diner departs with a thoughtful commemorative gift, cementing ANDŌ’s reopening as a memorable milestone in Hong Kong's vibrant dining scene. Guests can select from three- to eight-course menus, priced between $688 HKD and $2,488 HKD, available for both lunch and dinner. For more information, visit ANDŌ's official website.

ANDŌ
1/F, Somptueux Central, 52 Wellington Street,
Central, Hong Kong

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Krispy Kreme is bringing back its Pumpkin Spice Original Glazed Doughnut for a tightly limited four-day runThe recipe folds pumpkin spice flavor into the dough and tops it with the chain's iconic glaze for a fall spin on its signature ringThe doughnut slots into the wider Autumn Seasonal Collection that rolled out earlier this month

Krispy Kreme is reviving its Pumpkin Spice Original Glazed Doughnut, giving the seasonal favorite a short window back on the menu from August 27 to August 30. The build takes the brand's foundational Original Glazed and reworks it for fall, threading pumpkin spice through the base before the doughnut hits the line.

The construction is where this one earns its seasonal billing. Rather than layering fall flavor on as a topping or filling, Krispy Kreme spices the dough itself, so the pumpkin character is baked into the ring rather than sitting on top of it. That spiced base is then finished with the same glaze that defines the Original Glazed, keeping the doughnut's texture and profile intact while shifting the flavor toward autumn.

The doughnut doesn't arrive alone. It joins the Autumn Seasonal Collection that Krispy Kreme introduced earlier this month, a lineup built from two all-new doughnuts, two returning fan favorites, and two seasonal beverages rounding out the fall menu. Within that spread, the Pumpkin Spice Original Glazed functions as the limited-window headliner, available for a far shorter stretch than the broader collection.

Alison Holder, Chief Product and Brand Officer at Krispy Kreme, positioned the return as an annual moment fans track. "We know our fans look forward to this every year, and while it will only be available to enjoy and share for a few days, we have more fall awesomeness to come," she said in a statement, hinting at additional seasonal releases still to land.

The Pumpkin Spice Original Glazed Doughnut is available August 27 through August 30 at participating US shops, via drive-thru, and through Krispy Kreme's app and website.

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KFC China has announced the Oreo Original Recipe Chicken Burger as its latest sweet and savory fast-food crossoverThe sandwich features a fried chicken thigh fillet and mashed potatoes topped with crushed cookie pieces inside black Oreo-flavored bread bunsThe limited-time item officially drops across KFC locations in China on August 28

KFC has officially teamed up with Oreo to unveil the Oreo Original Recipe Chicken Burger.The sweet and savory fast-food creation is set to debut at KFC locations in China.

The limited-edition menu item blends savory fried chicken with signature dessert components. The sandwich is built around a fried chicken thigh fillet accompanied by a layer of mashed potatoes coated in crushed Oreo cookie pieces.

Encasing the contents are two black, Oreo-flavored bread buns crafted to visually mirror the cookie’s chocolate wafers. Promotional imagery for the launch shows the burger served alongside the brand's previously introduced Original Recipe chicken-flavored Oreo cookies, which were also presented in the Chinese market.

The KFC x Oreo Original Recipe Chicken Burger releases across KFC restaurants in China on August 28, 2026.

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Summary

McDonald’s introduced a limited-time Caramel Apple Pie coffee lineup as its featured seasonal offering for fall 2026.The new menu includes four distinct beverage options including iced coffee, hot or iced lattes and a blended frappe.Each drink combines apple and caramel flavoring with the chain’s bold coffee and is topped with salted caramel whipped cream and apple pie crumbles.

McDonald’s overhauled its autumnal beverage strategy with the launch of a new Caramel Apple Pie coffee line. The limited-time collection officially arrived at participating locations nationwide on August 18, 2026. Opting for a nostalgia-driven profile over traditional pumpkin spice, the fast-food giant designed the new syrup to mimic the taste of its classic baked dessert. The resulting flavor profile blends sweet apple and caramel notes directly into the brand's signature bold coffee.

Customers can order the seasonal release in four different formats. The menu features a standard iced coffee, hot lattes, iced lattes and a blended frappe. To emphasize the dessert-inspired theme, every beverage is finished with a topping of whipped cream, a drizzle of salted caramel sauce and crunchy apple pie crumbles. The latte variations specifically utilize Rainforest Alliance Certified espresso mixed with steamed or cold milk. The blended frappe offers a heavier, ice-based alternative for regions still experiencing late-summer heat.

The flavor profile serves as a direct homage to a long-standing staple of the McDonald's dessert menu. The company has served warm apple pies since the late 1960s, debuting around the same time the iconic Big Mac hit restaurants. The chain eventually replaced the original fried version with an oven-baked lattice pie in 1992. By transforming this familiar pastry into a caffeinated format, the brand leverages consumer nostalgia to stand out in a highly competitive autumn coffee market.

Recent industry survey data ranks McDonald’s as the third most popular national chain for coffee, highlighting significant consumer interest in drive-thru beverage options. The new specialty drinks provide an affordable alternative to traditional coffeehouses. Nutritional profiles vary across the lineup, with a small iced coffee containing 240 calories and 23 grams of sugar. The richer frappe sits at the higher end of the spectrum, offering a dessert-like experience with 530 calories for a small size.

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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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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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'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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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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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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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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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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