Taboocha co-founders and sisters Lisa and Patricia Lam are excited to unveil the craft kombucha brewery’s first ever independent in-person pop-up space since its founding in Hong Kong in 2014: SCOBY ROOM.

The week-long residency brings to Hong Kong a closer look at the SCOBY experience, from her story and evolution, to her symbiotic relationship with our body, mind, and heart. It will feature immersive and participatory installations of SCOBY in various stages of its life cycle. Guests are encouraged to interact with and learn more about SCOBY through guided tastings, speculative readings, and interpretative designs and illustrations by local artists Zoie Lam, Charlene Man, Wanwailu, Celine Ka Wing Lau, Yung Wai Ting Iris, Wong Sze Chit, Vvnho, and Yau Kwok Keung.

SCOBY (Symbiotic Colony of Bacteria and Yeast) is a continuous lineage of an ever-evolving family. Hand in hand, these creatures kickstart the process of fermentation to produce complex flavors with the help of seasonal local produce. The first of its kind in Hong Kong, Taboocha first harnessed the power of SCOBY a decade ago to elevate organic and fair trade teas into diverse and adventurous flavor profiles in collaboration with local communities.

An exclusive 120ml flavor, “Mui”, will be released on the occasion of Taboocha’s 11th anniversary. Bartender Mike Tse will host an open bar on Mar 1 (15:00-19:00) and create a limited menu based on signature kombuchas by Taboocha. Co-hosted with Wren and Zarah, Finally, Taboocha will share a slow food experience featuring home ferments, local produce, and kombucha pairings at “Ferments & Brunch” on Mar 2.