Taking a 'can do' spirit to life 
When looking at the range of life experiences and career paths HKUST graduates embark upon, it seems that the sky is indeed the limit. Adrian Ng and Edward Li decided to enter one of the most challenging industries around: Canned RTD beverages "We have known each other from Form One,' says Adrian, "we even played football together and now we are business partners," he adds.

After graduating from HKUST, the duo initially took separate paths. Adrian worked as an engineer and Edward took a role in a beer brewery. "We wanted to do something extraordinary, so in 2021, we raised money and brought another secondary school classmate onboard to set up Mezzanine Makers," says Edward. The company creates more than 50 types of beverages, including tea, coffee, and sparkling drinks, both non-alcoholic and alcoholic, with unique Hong Kong twists. It also cans branded beverages for restaurants, bars and cafes, working on developing flavors, price calculations, and production, a business model known as being an Original Design Manufacturer (ODM).

Powering through pandemic challenges
A major part of success for Adrian and Edward has been their ability to strike collaborations with a range of brands. These include Sensory Zero, a successful independent coffee shop in Hong Kong set up by HKUST alumni, with whom they make a "Coffee Gin Tonic" and "Coffee Tonic".

But setting up during COVID was a major struggle that almost crushed their dreams. “Our factory was ready in June 2021 but the pandemic created delays in delivering and installing machinery,” says Adrian. "Finally, we asked for the design drawings to make things ourselves and put our engineering skills to good use. We had to contend with many issues, including correcting numerous mistakes in the manufacturer’s designs," Adrian adds.  

Pulling up their sleeves, Adrian and Edward spent a month building the production line and electricity supply. It seemed all ready to go by the end of 2021. "Suddenly, another wave of the epidemic at the beginning of 2022 put our OEM model to a major test, as our customers, the bars, restaurants and cafes, had no business," says Edward. "We didn’t have income for a year, with no subsidies, and the landlord was unwilling to reduce the rent. It was a grim situation," Edward adds.

Crisis makes opportunity – with a Hong Kong twist
In May 2022, the duo only had enough money to pay one month's rent. So they pivoted and created their own products, using Hong Kong flavors and natural ingredients. Now, they sell the likes of Lemon Iron Buddha Sparkling Tea made with local citron, Spicy Ginger Soda with Hong Kong ginger, Herbal Tonic Water with Chinese gentian root and locally farmed lemon, and even a local sparkling water! "We turned our factory building into a taste-testing laboratory and made the drinks of our dreams inspired by Hong Kong," says Adrian.

Thirsty for more
The pandemic is now easing, so with factory production capacity reaching 10,000 cans a day, the team can produce their own drinks and also run a viable ODM business. "We only have an average monthly production of 30,000 to 40,000 cans," says Edward, "but we have bigger plans". For now, the team carries out their own research and development, production, design, packaging, and marketing, which sounds exhausting, but they are thirsty for more. "Our ambitions extend much farther, to open a large factory either in Hong Kong or overseas and become a well-known beverage brand in Hong Kong," says Adrian.

With their ‘can-do’ spirit, Adrian and Edward are ones to watch.