In the advent of artificial intelligence, cutting-edge wellness technology and a growing awareness of holistic health practices, there are now more ways than ever to get in, and stay in, tip-top shape
We’re officially halfway through the third decade of the 21st century. Given the advent of artificial intelligence, cutting-edge wellness technology and a growing awareness of holistic health practices, there are now more ways than ever to get in, and stay in, tip-top shape.
If you’re looking to supercharge your wellness routine beyond the usual advice about regular exercise, ample hydration and adequate shut-eye, we’ve rounded up three wellness trends that Hong Kong experts say will leave us feeling refreshed, moisturised and sharp for 2025.
1. Fitness communities
According to Max Woodward, a former professional rugby player and the co-founder of soon-to-open Quarry Gym inside the 1880 Hong Kong members’ club, the coming year will see a doubling-down on the aspect of community within fitness, as people seek physical connection in a post-pandemic world.
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“We’ve seen this with the explosion of social run-ning clubs and events such as Hyrox,” he says, referring to the global indoor fitness competition, which was founded in 2017 and held 65 races around the world in 2023 alone. Woodward expects that “larger group events such as run clubs, Padel and fitness challenges will continue [to gain] in popularity”.
According to Strava’s annual Year in Sport trend report, which combined the activity data of more than 135 million people across 190 countries, 2024 saw a 59 per cent rise in running-club participation globally, while large group activities increased by 13 per cent and had three times more downtime than solo activities, reflecting time being made for coffee and conversation mid-workout.
Parallel to the casualisation of workouts, Woodward predicts that, to cater to diehard fitness enthusiasts, gyms will play a larger role in people’s fitness routines as they become more specialised. “As races like Hyrox and marathons continue to gain popularity, people will begin to realise that specialised training is more effective in order to get stronger and fitter, which in turn gets them the outcome they want.”
Still, for people such as Lianna Chung, a Hong Kong-based marketing and partnerships manager at Lululemon, the community aspect remains one of the primary motivators.
“Whether it’s training alongside a supportive community, meeting people with different stories of their ‘why’ for wanting to cross the start line, or the before, after and in-between moments of a challenging race,” she says, “the sense of community is one of the most rewarding aspects of Hyrox.”
To attract new clients like Chung, gyms are designing race regimes with the hope that this togetherness will convince people to become regulars beyond event day. “Gyms create cheer stations during the race, celebrations post-race and travel plans for the next overseas race,” says Chung, “creating consistent moments to engage their community.”
2. Mushroom coffee
While many health advocates are leaving coffee behind in favour of the greener teas, a new trend might be here to reverse the flow. Mushroom coffee is exactly what it sounds like: an all-natural drink that combines traditional coffee with a blend of fungi chosen for its positive effects on mind and body.
In Hong Kong, Shroommate is leading the charge. Founded during the Covid-19 pandemic by Sydney-based reiki practitioner Simon Yuen, media professional Vivien Wong and Cantopop singer and yoga enthusiast Alex Lam, the brand sought to make use of mushrooms that energise the body, improve gut health and boost the immune system. According to Wong, mushrooms have the potential to be easily integrated into everyday life. They could feature in your morning coffee, for a start, which, along with the team’s health supplements, is now available in Shroommate’s first line of fungi powders.
“With supplements, you need a lot of education,” explains Wong. “It’s something extra, but coffee is something you drink every day, so you’re substituting one thing for another healthier option that also tastes good.” To this end, Shroommate’s mushroom-coffee mix incorporates extracts of Cordyceps militaris, lion’s mane, reishi and chaga into a base of soluble Arabica coffee powder, designed to be mixed into hot water for an instant cup of joe.
Medicinal mushrooms are generally inedible when raw but rich in nutrients that can be extracted through solvents such as alcohol or hot water. They have immune-modulating and prebiotic properties that promote beneficial microorganisms, while the higher levels of beta-glucans present have been shown to support heart health, brain function and cancer prevention.
Other compounds, such as triterpenes, offer antiviral benefits and enhance energy and immunity. These mushrooms can also act as adaptogens, helping the body manage stress.
Although clinical data involving humans is still lacking, a recent review published in the journal Molecules found that the medicinal mushrooms featured in Shroommate’s fungi-infused coffee blend do have immune-boosting properties and may help in the regulation of metabolism. High antioxidant activity in these fungi may also help slow down the ageing process while the lower caffeine content prevents the jitters induced by a typical double espresso.
While the scientific community remains sceptical, mushroom coffee is taking off around the globe, with brands such as Spacegoods, Dirtea and Ryze having established themselves in Britain and the United States. At Shroommate, Wong is already planning her next steps, with mushroom-enhanced matcha and collagen products in the works.
3. Mindful eating
Sometimes, all it takes to feel better is something as simple as eating more slowly. That was the ethos that underpinned a dinner last November at French bistro Jean May, hosted by mindfulness coach Athena Wong and dietitian Tiffany Shek.
“In Hong Kong, we’re so busy that we inhale our food,” says Shek. “In my line of work, I always tell people what to eat and why, but often we neglect how to eat. Mindful eating is about being aware and observing – tapping into a meditative state by engaging our senses.”
Over five vegetarian courses, the pair guided participants through the core tenets of mindful eating. Diners were encouraged to tap into their five senses, noticing the sounds, colours, smells, flavours and textures of dishes whipped up by chef Tiffany Lo, which included charred broccolini with butternut squash and cashews, cauliflower en quatre facons and apple tarte fine.
“It’s about pausing and reflecting on where the food comes from – the people behind the produce or those who helped prepare it,” says Shek. “Taking a moment in our hectic lives to appreciate food can help us be more grateful and present, rather than distracted by our devices while eating.”
A 2017 review of 68 scientific studies on mindful eating found that the practice led to a marked improve-ment in the test subjects’ eating habits, such as slowing down the pace of a meal, recognising feelings of fullness and greater control over eating. The studies also found that slower eating was associated with eating less, as participants felt fuller sooner – an effective countermeasure to binge eating and comfort eating.
Shek has experienced these benefits personally. “There were times when I didn’t know how to relax at night, so I would binge-eat to induce a food coma and fall asleep,” she says. “That’s obviously not healthy. Learning this technique helped me tune into my hunger cues and address the cycle.”
Being more mindful of how we chew can also alleviate digestive issues such as bloating and stomach cramps, with chewing and the saliva enzyme amylase helping to break down food.
But perhaps the best part of mindful eating is that it is completely free, and only requires a small adjustment in an activity that we already perform several times daily.
“Mindful eating can be as simple as taking a breath in and out before taking a bite; this helps us slow down and be present,” says Shek. “It’s something we can do multiple times a day without needing to set aside specific time for meditation.”
