KUALA LUMPUR, Oct 21 — There was a time when “drinks” meant little more than teh tarik, a bottle of something fizzy from the vending machine or just plain old H2O.

Yet in recent years, Malaysia’s beverage landscape has begun to ferment — quite literally — with a new generation of “functional drinks” (which ranges from effervescent kombuchas to sparkling prebiotic beverages) changing what we reach for when we’re thirsty.

Across the country, small-batch producers are quietly brewing change, one bottle (or can) at a time. 

I spoke with three of them — Bryan Yee and Justin Yee, the brothers behind Finding Hylas; Wonderbrew’s Boon Loke and Joseph Poh; and Julian Koh of Supergulp — about educating consumers, innovating with local flavours and the future of what it means to “drink well” in Malaysia.

For many Malaysians, functional drinks are still something of a mystery — part science, part lifestyle, and still a little misunderstood.

Bryan of Finding Hylas takes an unapologetically direct approach. He says, “If you’re not drinking water, you might as well be drinking a functional drink. 

“Imagine two drinks — one relaxes your nervous system, the other gives you diabetes. Which would you choose? We want people to realise that being healthier isn’t about sacrifice; it’s about smarter choices.”

At Wonderbrew, education takes a more tactile form. Boon explains, “We do workshops so customers can see and even touch a SCOBY (Symbiotic Culture of Bacteria and Yeast). 

“One of the most common myths is that kombucha tastes like vinegar — but once you blend it with fruits or juices, that sharpness disappears, leaving something bright and refreshing.”

For Julian of Supergulp, awareness comes through lifestyle and community. He says, “Malaysians are becoming more health-conscious — cutting back on sugary or alcoholic drinks and choosing products with real nutritional value. 

“We collaborate with content creators online and wellness brands like Lululemon and New Balance offline. Health can be fun, familiar, and easy to enjoy.”

Education, it seems, isn’t confined to labels or marketing. It’s about connection — helping Malaysians see that a drink can be both comforting and conscious, both local and forward-looking.

If the present is about educating, the future is about experimenting — and in Malaysia, the possibilities are as vibrant as our tropical produce.

Joseph of Wonderbrew is optimistic about what lies ahead. He says, “We’ve seen prebiotic sodas, protein waters, sleep-aiding drinks — and consumers are paying more attention to digestive health.”

An example of this, his partner Boon adds, is a product like their Jun Tea, a fermented honey drink rich in probiotics, which draws from “Malaysian botanicals like Bentong ginger, lemongrass, Tambun pomelo, and butterfly pea flower. We’re also exploring ingredients like fucoidan from seaweed and antioxidant-rich herbs to boost health benefits.”

Supergulp’s Julian sees innovation as both an opportunity and a responsibility. He explains, “What excites me most is seeing more local players enter the space — it means we’re collectively helping the nation become healthier, one can at a time.”

He emphasises that their R&D goes beyond flavour to function — creating drinks that support gut health, alertness, and nutrient absorption: “Our local fruits and botanicals — calamansi, lychee, pandan — are naturally rich in flavour and heritage. We want to reimagine these tastes into modern, functional beverages that can stand proudly on a global stage.”

Justin of Finding Hylas focuses on changing lifestyles and the ingredients that support them. He says, “Alcohol and soft drink consumption are going down; people are running, playing pickleball, getting healthier. We’ve been studying ingredients like ashwagandha for stress relief and electrolytes for recovery.”

His brother Bryan adds, “We cold-press everything ourselves — mangosteen, starfruit, papaya, even rambutan. The most requested one, though? Durian. We haven’t quite cracked that recipe yet.”

For all three, innovation isn’t just about novelty; it’s about honouring local roots while imagining a healthier, more flavourful tomorrow.

If there’s one thing these brewers agree on, it’s that “drinking well” is more than a marketing phrase — it’s a mindset.

Julian of Supergulp believes it begins with simplicity. He says, “Cutting down on sugar is the first step. It’s about making smarter choices that support long-term health. Our gut is the body’s second brain — what we drink affects how we feel and function. I hope Malaysians will see wellness not as a trend but as a way of living — drinking better, eating better, and living consciously.”

The Finding Hylas brothers define it as empowerment through choice. Justin says, “People track what they eat but forget what they drink. If we can make healthier drinks that taste great and are easy to find, we can change habits — and the country’s health — over time. In five years, I hope that wherever you can buy a sweet drink, you’ll also find a healthier alternative.”

For Wonderbrew’s Joseph, it’s a reflection of how Malaysian drinking culture has evolved. He says, “It used to be about teh tarik or kopi peng to start the day feeling good. Now people are more aware of what they consume. As functional beverages become mainstream, innovation and trust will be what set brands apart.”

To drink well in Malaysia today, perhaps, is to reconnect with what nourishes us — not only the ingredients, but the intention. Whether it’s a fizzy can of calamansi prebiotic soda, a cold bottle of kombucha, or a honey-fermented tea, each tells a story of balance: between flavour and function, between science and soul.

And as these brewers remind us, that story is still being written — one sip, one small act of wellness, at a time.

Learn more:

Finding Hylas: https://www.findinghylas.com/

Wonderbrew: https://wonderbrew.co/

Supergulp: https://supergulp.co/