暌違七年，Laughing 再次登上香港咖啡師大賽（HKBC）的冠軍寶座。他將代表香港遠赴巴拿馬，在世界咖啡師大賽（WBC）的舞台上與全球頂尖高手一決高下。
在 2025 年HKBC的舞台上，Laughing 以「萬花筒」作為整場比賽的呈現框架，為評審與觀眾帶來一場極具層次與想像力的感官體驗。他在比賽中分享：「萬花筒的美麗，在於每次轉動都有唔同嘅圖案；咖啡亦是一樣，即使係同一種咖啡，由不同的角度去品嚐，都有不同的故事與價值。」
在招牌飲品環節，Laughing 延伸「萬花筒」的概念，指出咖啡世界不斷有新事物出現，意味著永無止境的探索可能性。他將這個理念轉化為一杯結構複雜、卻邏輯清晰的飲品設計。
Signature Drink 配方重點：
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鳳梨汁 100g + 希臘乳酪 1g
於 28°C 發酵 12 小時，使用 44g -
本地香水檸檬 Lemon Solution
1 份檸檬汁 + 10 份蒸餾水，50°C 慢煮 1 小時，使用 4g -
紅糖糖漿 18g
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荷蘭車厘茄 100g
50°C 慢煮 3 小時，使用 4g -
Espresso 4 shots
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冰塊 20g
這杯 Signature Drink 以 Icosa Brewhouse tasting cup 盛載，強調香氣集中與風味解析度；同時，他亦使用 FELLOW 保溫杯於比賽桌上保存冰塊，確保飲品在最後組裝時仍維持精準的溫度與質感控制。
相隔七年，Laughing 再次奪得香港咖啡師大賽冠軍。他將代表香港，出戰明年於巴拿馬舉行的世界咖啡師大賽，與來自世界各地的頂尖咖啡師一較高下。
這不僅是一場勝利，更是一段關於時間、累積與持續探索的故事——正如他所說的「萬花筒」，每一次轉動，都是新的可能。
Seven years on, Laughing has once again claimed the championship title at the Hong Kong Barista Championship (HKBC). He will go on to represent Hong Kong in Panama, competing against the world’s top baristas on the stage of the World Barista Championship (WBC).
At the 2025 HKBC, Laughing Wong framed his entire performance around the concept of a kaleidoscope, offering judges and audiences a sensory experience rich in layers and imagination. During the competition, he shared: “The beauty of a kaleidoscope lies in how each turn reveals a different pattern. Coffee is much the same — even with the same coffee, tasting it from different perspectives unveils different stories and values.”
In the Signature Drink session, Laughing further developed the kaleidoscope concept, highlighting that the coffee world is constantly evolving. New ideas continue to emerge, representing endless possibilities for exploration. He translated this philosophy into a beverage that was structurally complex yet conceptually clear.
Signature Drink – Key Components:
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100g pineapple juice + 1g Greek yoghurt
Fermented at 28°C for 12 hours, using 44g -
Local perfumed lemon solution
1 part lemon juice to 10 parts distilled water, slow-cooked at 50°C for 1 hour, using 4g -
18g brown sugar syrup
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100g Dutch cherry tomatoes
Slow-cooked at 50°C for 3 hours, using 4g -
4 shots of espresso
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20g ice cubes
The Signature Drink was served in an Icosa Brewhouse tasting cup, chosen to emphasise aromatic concentration and flavour clarity. In addition, Laughing used a FELLOW insulated mug to store the ice cubes on the competition table, ensuring precise temperature control and textural integrity during the final assembly of the drink.
Seven years after his previous victory, Laughing has once again secured the HKBC championship. He will represent Hong Kong at the World Barista Championship in Panama next year.
This achievement marks more than a win — it is a story of time, accumulation, and continuous exploration. Much like the kaleidoscope he described, each turn reveals a new possibility.