26/04/2026
From Hakawa Chocolate to Something Warm 🍫🫖
It’s been just over three months since we opened our doors at Millar Crescent in January 2026. As we continue settling into this new chapter, we’d love to share a little more about who we are.
At heart, we are chocolate makers and tea lovers. For 7–8 years in Hong Kong, we crafted bean-to-bar chocolate in a tiny 7-square-metre workshop called Hakawa Chocolate ( Hakawa Chocolate ), making everything from scratch.
From sourcing raw cacao beans directly from farmers to sorting, roasting, winnowing, grinding, tempering, and finally moulding each bar—along with creating chocolate drinks and confections—every step was carried out with care and intention.
Today, our setting at Something Warm may look different, but our vision remains the same: to create authentic, high-quality food and drinks while building connections with people and communities through food, culture, and shared experiences.
We’re grateful to be here, excited for what’s ahead, and we hope to welcome you soon for a cup of our speciality chocolate or tea
(We’ve also tagged Hakawa Chocolate above—feel free to have a look if you’d like to learn more about our journey.)
