Why Hong Kong and China’s Best Bars Are Switching to Wonderfoam

For decades, egg white was the bartender’s default answer to one simple question: how do you create that silky, cloud-like foam on a great sour cocktail?

It worked beautifully — but it also came with problems. Egg white needs refrigeration. It can be messy. It adds prep time. It creates waste. It raises allergen and dietary concerns. And in a busy bar, consistency is everything.

That is why more bartenders are now moving to modern cocktail foamers — and why Drinks99 is proud to introduce Wonderfoam, the natural, vegan cocktail foamer now available in Hong Kong and Mainland China.

The Future of Cocktail Foam Is Egg-Free

Wonderfoam is designed to do one job exceptionally well: add stable, silky foam and texture to shaken drinks without using egg white.

Just a few drops in the shaker can transform a Whiskey Sour, Pisco Sour, Clover Club, Gin Fizz, Amaretto Sour or Ramos-style serve into a polished, professional-looking cocktail — without changing the flavour of the drink.

For bartenders, that matters. A great foamer should not taste like anything. It should not smell like anything once mixed. It should not make the drink heavier than intended. It should simply create the texture, lift and visual finish that make a cocktail feel complete.

Wonderfoam does exactly that.

Made from Quillaja Saponaria

The key ingredient behind Wonderfoam is Quillaja Saponaria, also known as the soap bark tree. This natural foaming agent has become increasingly popular in drinks because it creates stable foam with very small amounts of liquid.

Wonderfoam uses bark from the Quillaja Saponaria tree, wild-harvested under strict quotas, with each lot approved by CONAF and overseen by the Chilean Ministry of Agriculture. The raw bark is then processed locally using water extraction to create the foaming ingredient used in Wonderfoam.

The result is a cocktail foamer that is natural, plant-based and highly efficient — perfect for modern bars looking for better consistency, lower waste and fewer operational headaches.

More Consistent Than Egg White. Easier Than Aquafaba.

Egg white is traditional, but it is not always practical. Aquafaba — the liquid from chickpeas — became a popular vegan alternative, but it can still require preparation, refrigeration and careful handling. It can also add unwanted flavour or aroma depending on the drink.

Wonderfoam is different. It is shelf-stable, easy to dose and simple to use. Add 3–6 drops to the shaker, depending on the drink, then shake as usual. For even more foam, bartenders can dry shake first, then shake again with ice.

A single 100ml bottle of Wonderfoam can make more than 500 drinks, making it a smart choice for high-volume venues as well as cocktail-focused restaurants, hotels and home bartenders.

A Better Fit for the Modern Bar

Today’s best bars are not just judged by what they serve, but by how efficiently and responsibly they operate.

Wonderfoam helps with both. It is:

• Vegan
• Gluten-free
• GMO-free
• Halal
• Alcohol-free
• Shelf-stable
• Cost-effective
• Easy to use
• Designed for consistent cocktail foam

For bars, that means fewer fridge-space issues, less ingredient waste, cleaner service, and cocktails that look consistent from the first order of the night to the last.

For guests, it means more inclusive drinks. A guest who avoids egg, follows a vegan diet, or simply does not like the idea of raw egg white in cocktails can still enjoy a beautifully foamed sour.

Already Making Waves in Hong Kong and China

Wonderfoam has already started gaining strong traction across Hong Kong and Mainland China, with Drinks99 supporting the brand across the region.

In Shanghai, Wonderfoam has appeared in some of the city’s leading cocktail venues, including Sober Company, Root Down, Speak Low, Asian Flush, Triple Neck, Cannery, Dentree, Rincon, Bar Blanc, EPIC, Tuxedo, Bottega, Hakkasan, Senator Saloon, COA and more.

In Hong Kong, notable venues include Bar Leone, The Pontiac, Rosewood Hong Kong, Carbone, Dead Poets, Socio, Honky Tonks Tavern, Montana and more.

That kind of adoption says something important: this is not just a niche vegan substitute. Wonderfoam is a professional bar tool.

How to Use Wonderfoam

Wonderfoam is intentionally simple.

Add your cocktail ingredients to a shaker. Add 3–6 drops of Wonderfoam. Shake hard with ice, then strain and serve. For a richer foam, dry shake first before adding ice.

It works especially well in classic sour-style cocktails, including:

• Whiskey Sour
• New York Sour
• Pisco Sour
• Clover Club
• Gin Fizz
• Amaretto Sour
• Pineapple Sour
• Hibiscus Sour

It also opens creative possibilities for modern low-ABV, no-ABV and culinary-style cocktails where texture matters as much as flavour.

Available Now via Drinks99

Wonderfoam Cocktail Foamer is now available in Hong Kong and Mainland China through Drinks99.

For bartenders, beverage managers and venues looking to replace egg white with something cleaner, faster and more consistent, Wonderfoam offers a simple upgrade: better foam, less fuss.

The future of cocktail foam is egg-free — and it is already here.

Interested in switching from egg white to Wonderfoam? Contact Drinks99 today to learn more or request a sample.