[Material provided by Great Prosper] 128 Waterloo – Exclusive High-end Unit

Superbly designed flat in desirable location

128 WATERLOO is located in one of Hong Kong’s most elite neighbourhoods. Like all the outstanding units in this magnificent complex, Apartment 20G and H offers extraordinary attention to detail and superb interior craftsmanship, the result of meticulous planning and architectural vision of the highest order.

The 4-bedroom apartment has been designed with the concept of spaciousness at a premium. For instance, the original bedroom 1 of the H unit has been combined with the living room to increase the living space, creating a cozy private area beside the window. The ceiling features a unique design integrated with recessed lighting, highlighting the unit’s high ceiling and enhancing the overall sense of space.

Meanwhile, in the kitchen, the original worker’s room has been removed to enhance the kitchen’s practicality and spatial feel. The kitchen door and cabinets have been replaced with transparent glass to create a more open atmosphere. The cabinetry has been upgraded to prestigious Poggenpohl European brand cabinets, and the kitchen comes equipped with Miele dishwasher, Sub-Zero double-door refrigerator, wine cooler, oven, and an independent air conditioning system.

The master bedroom features semi-transparent tempered glass sliding doors for increased natural light and transparency. The design incorporates separate wet and dry areas, improving space allocation and enhancing family living functionality. The shower area is equipped with a steam machine for relaxation, and features a heated towel rack and underfloor heating system.

The bedrooms 2 and the bedroom 3 in the H unit have been combined. The attached bathroom has two doors to enhance convenience.

Wine Chemistry: At ThinkWine, entrepreneurial oenophile [or epicurean] Romain Loriot uncorks elegance and joie de vivre

Cellaring impressive bottlings from France as well as Australia, Italy, Spain, Germany and emerging wine nations like Lebanon, ThinkWine is more than just a wine bar; it’s a sojourn through the world’s vineyards. Romain Loriot, the visionary behind the venture, commits to procuring exciting offerings for the city’s wine connoisseurs to sip in an ambience that is second to none.

“The one problem I don’t experience anymore is fixing my hair,” says the debonair – and balding – French expatriate, poking fun at himself. “It’s a blessing and a curse at the same time.”

Loriot’s route to his vibrant/eclectic premises in Shelley Street, Central was shaped by his childhood experiences, culinary aspirations and passion for the nuances of the grape. He grew up in Montpellier, a city nestled in France’s Languedoc-Roussillon region, known for its rich wine culture. However, his early life was steeped in music rather than vines.

“Coming from a musical family, I was always surrounded by classical pieces and French singers,” he recalls. Although he played the piano, he felt a different calling. Academic struggles led him to vocational school, where he initially aspired to be a chef.

Loriot’s parents, although not industry professionals, had instilled in him a love of fine dining. Their frequent visits to Michelin-starred restaurants provided invaluable gastronomic experiences. “Without their encouragement, I might not have pursued my education at food and beverage school,” he reflects.

While he was raised in a region renowned for the beauty of its vineyards, it was his family’s dining preferences that ignited his interest in wine. “My parents encouraged me to acquire a unique skill set that would set me apart [in the F&B field] – knowledge of wine,” he says.

This support was instrumental in shaping his career. After three years of studying food and beverage management, a further year specialising in wine at a school in Nîmes was a turning point. There, he unearthed not only a fervour for wine but a natural aptitude for its appreciation.

Creative Juices

In 2011, Loriot’s professional path began in earnest as he entered the intense world of fine dining. His early career was marked by stints at prestigious restaurants, including those by Alain Ducasse, where he honed his skills as a sommelier. His time at The Dorchester in London and later at Rech, in Paris and in Hong Kong, heightened his understanding of wine and food pairing.

One of his most memorable episodes in eight years as a sommelier was at Rech in Paris, whose “talented chef had a deep passion for wine”. This synergy culminated in a unique collaboration whereby Loriot’s wine choice inspired a new dish, showcasing the harmonious relationship between cuisine and wine.

As Head Sommelier at Rech, he managed teams, oversaw stock and crafted engaging lists that reflected his wine ethos. These roles deepened his knowledge and helped him grow as a leader in a dynamic environment. “Developing unique wine pairings became a key aspect of my role,” he notes of his constant mission to enhance guests’ dining experiences.

From Think to Drink

The idea for ThinkWine had been brewing long before its 2019 launch. Loriot landed in Hong Kong in 2016, and after two years at Rech (which was located in the InterContinental Hotel) he stepped up the service industry ladder to become Group Sommelier at a thriving restaurant group. But then, inspired by personal milestones – his marriage and the impending arrival of his child – he recognised the time had come to establish a venue that encapsulated his wine vision. “We had not encountered a wine bar in Hong Kong that embodied the essence of ThinkWine,” he says.

From the outset, his goal as founder and Managing Director was to curate an exceptional list. This devotion to exclusivity and quality sets ThinkWine apart – for instance, it’s the only establishment outside France that offers bottles from Château de Cherubin & Rayas, the spectacular Renaissance castle in the Loire Valley. “We procure wines directly from France, leveraging the relationships I’ve established with various winemakers,” he explains, highlighting the meticulous selection process that defines his cellar.

At ThinkWine, patrons can expect a diverse array of wines, with approximately 75% of offerings from France. Selections from emerging wine-producing countries ensure accessibility for all enthusiasts, with bottles priced from HK$350 to $42,000. “Our focus is on the quality and flavour of the wines we choose,” he states.

In recent years, Loriot has championed producers outside his homeland, recognising their distinctive profiles. “When I arrived in Hong Kong, my knowledge was primarily centred on French varieties,” he admits. However, exposure to diverse labels from Australia, Italy and beyond has enriched his perspective. “Each country has its unique characteristics and stories behind its wines,” he adds, underscoring a pledge to showcase a broad spectrum of styles.

Glass Runneth Over

Loriot’s love of wine is intertwined with his philosophy of happiness. “Wine is indeed a significant part of my happiness,” he affirms. However, he emphasises that true fulfilment comes from balancing professional commitments with personal relationships. “The connections we build enhance our appreciation of life’s joys, including wine,” he reflects.

Looking ahead, he aims to extend ThinkWine’s scope. “In January 2023, we successfully launched our distribution channels to restaurants and hotels,” he reveals. He also envisions establishing new wine bars in Hong Kong, Macau and Shanghai, or even returning to France to share his inventive approach to wine enjoyment.

When asked about his favourite wines, Loriot expresses a fondness for Champagne and Burgundy, but also appreciates the outstanding pours of Australia that he has encountered during his time in Hong Kong. “Each vintage brings its own unique character and story,” he notes, highlighting the richness of the wine experience.

For those aspiring to enter the industry, Loriot believes a genuine passion for the winemaking craft is essential. “The initial stages can be challenging, but with perseverance and the right guidance, it is possible to achieve great heights,” he encourages, reflecting on his own journey and the dedication it demands.

As Loriot continues to curate a dazzling list and foster a deeper love for wine in the Hong Kong community, he embodies the spirit of exploration and discovery that defines the world of wine. Through ThinkWine, he not only shares exceptional vintages but also invites everyone to partake in the joy of wine appreciation, one glass at a time. Or, in his case, bottle.

“See all of this beautiful mess,” he says in delight, indicating empty bottles left over from their fifth anniversary bash the previous week. “We sure know how to throw an epic party, ha? Fun times and even more fun and brighter times ahead. I say cheers to that!”

Apartment O: O for Opulent

In the vibrant heart of Causeway Bay, a hidden gem transports you to the glory days of old Hong Kong and Shanghai. Apartment O offers a rare chance to experience the elegant lifestyle of wealthy families in the 1930s, combined with all the modern conveniences of today.

As you step inside, you’re enveloped in the timeless charm of the era. The spacious units, ranging from 1,020 to 1,500 sq. ft., feature design elements that pay homage to the opulent aesthetics of old Shanghai and Hong Kong. Sink into the plush furnishings, adorned with rich textures and gilded accents, and gaze out at the sweeping city views from your private terrace or balcony.

The attention to detail is unparalleled – from the fully equipped kitchen with state-of-the-art appliances to the Dyson hair dryer in every bathroom. Enjoy the convenience of in-unit laundry, while the dedicated housekeeping service ensures your living space is always immaculate.

But Apartment O is not just about the luxurious interiors. Step outside and you’re immediately immersed in the dynamic energy of Causeway Bay, with its world-class shopping, dining, and entertainment options right at your doorstep. Stroll through the lush gardens of Lee Gardens, or lose yourself in the vibrant atmosphere of Times Square.

At the end of the day, retreat to the building’s shared rooftop, cigar room, and lounge – a serene oasis where you can savor the flavors of a bygone era. Sip on a perfectly crafted cocktail as you watch the sun dip behind the iconic skyline, and feel the stress of the day melt away.

Apart from being a pet-friendly property, Apartment O is more than just a residence – it’s a gateway to a truly exceptional lifestyle. Immerse yourself in the opulent elegance of 1930s Hong Kong and Shanghai, while enjoying all the modern conveniences you desire. Experience the best of both worlds, where the past and present seamlessly coexist.

Secure a piece of this timeless luxury at Apartment O – where the grand legacy of the past meets the comforts of the present.

Rustic Roots: Every bite at Racines whispers the charm of the countryside and the future of French cuisine

It’s 12:30 pm on a breezy autumn afternoon in Sheung Wan, but in the Racines kitchen, dinner is already in full swing. Backs are curved over dough that will soon become sourdough loaves, the evening’s sorbet is well in hand, and beloved signature staples are being prepped. The restaurant itself is homey and unhurried, with an easy-going vibe that hides the greater ambitions of the chefs. Not to mention, the surprising choice of ’90s to early 2000s hip-hop playing in the background.

Designed around an illustration of a seedling and its roots (‘racines’ in French), the cascading tasting menu showcases the finest seasonal ingredients and celebrates the rich culinary traditions of the South of France. Nestled in the heart of Hong Kong, this petite restaurant garnered a well-deserved Michelin star this year, solidifying its status as a must-visit destination for food enthusiasts.

“I want our guests to feel a sense of comfort in our dining room, to relax and enjoy each dish and the elements we’ve created to reflect the autumn season,” says executive chef and co-owner Romain Dupeyre, who was raised in Nice. His co-chef, co-owner and best friend, Adrien Castillo, was a fellow apprentice at La Chèvre d’Or on the French Riviera nearly 20 years ago.

“We want to offer our guests a sense of fulfilment from the quality and creativity on their plates and enable them to feel connected to the experience, especially at our chefs’ counter where they can have a front-row seat to the team’s creative process and interact with us.”

The six-course dinner tasting menu begins and ends with a humble vegetable reimagined in unexpected ways. The opening act, Camus Artichoke, is an inventive take on traditional duck-and-walnut salade Landaise. It expertly balances earthy notes with the vibrant flavours of southern France, creating a delightful medley that awakens the senses.

“I love to put a unique twist and artistry to each dish to spark curiosity and take our guests on a discovery of new tastes and textures,” says Chef Dupeyre. “I hope to ignite a sense of excitement and wonder about the culinary possibilities of the ingredients, and so far, it’s been very well received. Guests are often surprised when this dish is presented, because it’s not how they would have had it before, but they’re open to it, and delighted by it.”

The third course is a particular standout: Mediterranean red mullet, which pays homage to the classic bouillabaisse. The dual preparation of the fish is a bold culinary statement. For the first, a cold dish, the mullet is air-dried for three days, intensifying its flavour while imparting a delicate texture. Cured in a blend of salt, sugar, lemon and orange juice, it’s both refreshing and rich. The second preparation sees the fish pan-fried to perfection, the subtle crispiness complementing the tender flesh.

Brittany pigeon and Brandt beef from California, both elevated to new heights as main-course choices, are faultless. The pigeon, paired with figs at their seasonal peak, presents a perfect harmony of sweetness and rich, savoury flavours. Meanwhile, the ribeye flank, kissed by the smoky essence of a binchotan grill, embodies the heartiness of the season. The beef is enhanced by a selection of seasonal ingredients that deepen its flavour profile.

Following the cheese course served with house-made sorbet, Jerusalem artichoke takes centre stage, defying traditional dessert expectations. The chefs skilfully transform this root vegetable into a sweet finale that captures the essence of autumn. It’s an unexpected twist that not only surprises the palate but also leaves a lasting impression, marking a memorable end to the meal.

Complete with a root chandelier and a dining countertop engraved with the Chinese characters for prosperity and power, Racines provides irrefutable assurance that rustic dining is not and should not be at all intimidating. More than good food and more than a gateway to French cuisine, it is a sign of the times that beautifully marries tradition with innovation.

Racines, 22 Upper Station Street, Sheung Wan, Hong Kong.

Photos: Racines Video: Jack Fontanilla

KS Studio Ltd – Innovative design studio perfects restaurant interiors

Inspired by the ‘bamboo’ theme of Chengdu, Sichuan, the restaurant creates an enchanting environment filled with bamboo forests, showcasing 23 traditional pattern designs that seamlessly connect with the aromatic experience of Sichuan Dumen’s 23 fragrance channels, highlighting the richness of 23 herbs and spices.

Mind of Ming: EF’s Chief Culture Officer Ming Chen shares her vision for education as an instigator of global/world harmony

If you follow her on social media, Ming Chen celebrates life via a parade of Instagram stories, categorised as ‘fave memes’, ‘licenses’ and ‘IG wisdom’. In-person on the Friday afternoon we meet, she sits crossed-legged with her colleague and makeup artist. Later, as we adjourn to shoot in her art-clad flat in a colonial building nestling amid the greenery of Central Mid-levels, sunlight spills into the room, backlighting the floaty black sleeveless jumpsuit she’s wearing.

She slips into happy, reflective mode. “Growing up in New Jersey, every Saturday, our parents drove my siblings and me to Chinese school in New York City, whether we wanted to go or not,” says the long-time advocate of international education and educational travel, laughing out loud.

Commitment to education was a cornerstone of her upbringing, championed by her mother, Margaret Chen, who instilled in her children a sense of curiosity and a love for culture. Ming, along with her twin sister Wah and their friends, engaged in whimsical projects that sowed the seeds of creativity and entrepreneurship. They launched a tie-dye T-shirt business called Buy or Dye and staged hilarious reenactments of Shakespeare’s plays, in a way that only young dreamers could imagine.

“We only had one bathroom in our home, but we never fought over it. We learned to accommodate each other, and that spirit of collaboration extended to all aspects of our lives. We were lucky to grow up in the pre-internet, pre-social media age when play was played,” she recalls, tracing the threads of creativity that would later inform her leadership style at EF Education First.

Early Education

Her own educational path took her from high school in Millburn to Harvard University for a degree in East Asian History. Contemplating the impact of memorable classes from maths to art history, and echoing the sentiments of countless students who have been inspired by passionate educators, she says: “A great teacher is a magician who makes subjects come alive.”

*Black belt by Gerald Durel and Jewellery by Bridget King Jewelry*

After stints at Star TV and Turner in Hong Kong, she headed back to Harvard Business School, where she honed her understanding of leadership and culture. “Harvard gave me a framework to think about things like leadership as actual concepts you can learn,” she divulges. It was here that she encountered the disruptive innovation theories of professor and author Clayton Christensen. “You see this everywhere in business and life,” insists Chen, as she considers the role of innovation in the fastly evolving landscape of education.

“Yes, going to a reputable and known school can broaden and deepen your knowledge and neworks. But it’s not necessarily the single most important factor,” she says. “It’s the right personality, attitude and mindset.”

Leadership Shift

Transitioning from TV production companies and auction houses to her eventual role in education was not the most conventional route. “Working in various fields helped me eliminate what I didn’t want to do,” she states with a pragmatic air. It was a voyage of self-discovery that revealed her true passion for fostering educational opportunities. Joining EF in 1998, now the world’s largest privately held education company, marked the beginning of a remarkable 27-year journey.

EF’s culture, characterised by flat hierarchies and a “nothing is impossible” attitude, presented a fertile environment for Chen to thrive. “I believe my longevity comes from being part of a ‘force for good’,” she asserts. As Chief Culture Officer, she fosters an environment that amplifies creativity and innovation while helping individuals understand their value within the organisation.

“Working directly with a creative studio composed of talented designers and writers motivates me,” she shares. For Chen, creativity begins by identifying what people want rather than aiming to contrive demand. “We should be ‘making things people want,’” she articulates, setting a tone of alignment between individual passion and collective purpose.

Cultural Understanding

Her primary mission is to nurture EF’s unique corporate culture while supporting its global team of more than 50,000 members. “Our culture is our secret sauce – the key to our success in navigating growth while maintaining an entrepreneurial feel,” she states. Her multicultural experiences – growing up Chinese American, working in Hong Kong for three decades and having a Dutch husband – enrich her perspective. She recognises the importance of cultural understanding in an increasingly polarised world.

“Our goal isn’t just to foster a work environment but to cultivate a community that embraces diversity, creativity and curiosity, she emphasises. “We need to empower our team to take ownership of their roles. My mantra to colleagues is simple: ‘Own your job’.” This philosophy of accountability leads to high employee satisfaction, which is essential for productivity and creativity.

V-neck white top by FERA and Jewellery by Bridget King Jewelry

The ongoing evolution of education, especially with the rise of technology, is a space where Chen sees untapped potential. Emphasising the synergy between formal education and technology, she believes that technology should be viewed as an amplifier of teaching methodologies rather than a threat. “We are not replacing education; we are enhancing it,” she argues passionately, supporting the idea that immersive experiences and human interaction cannot be replaced.

As she contemplates the future of EF in a polarised world, her aspirations are clear. “In a world of filter bubbles, cultural understanding is paramount,” she asserts, underlining the fact that EF’s mission to foster communication and understanding through education and travel has never been more relevant.

Personal Fulfilment

Chen’s insights on happiness and success resonate beyond the office. “Happiness is not a fixed point; it’s a moving target,” she explains, encouraging individuals to understand the importance of trade-offs in their lives. “Embrace your journey. Celebrate your progress by measuring where you started, not solely where you want to be.”

When discussing contentment, she offers a profound maxim: “Don’t strive to be well-known; strive to be worth knowing.” It’s a philosophy that sees authentic connections and genuine interactions as pathways to both personal fulfilment and professional success.

She is an avid runner, notching up innumerable marathons since her college years. Aside from the bodily benefits of exercise, she welcomes the bump in endorphins, the brain’s feel-good neurotransmitters, that physical activity can bring. The busy mum of three has also found joy in co-authoring children’s books – an endeavour that has kept her creatively connected with her US-based identical twin.

Chen’s Hong Kong home is beautifully ordered but, as she stresses, it is also laid back. She shows us around the spacious apartment plastered by framed photos of her family of five, particularly the dining area, strikingly illuminated by lights reminiscent of the red lampshades ubiquitous in local wet markets. As far as the bright lights are concerned, she now prefers being at home with family and friends rather than out on the town. “Homecourt”, as she calls it, is truly her sanctuary.

Era of Empathy

In Ming Chen, we find not only a leader inspiring transformative changes in the global education landscape but also a custodian of cultural values that bridge divides. With aspirations to enhance education’s role in promoting understanding and tolerance, she stands at the precipice of a new era – where education is not merely about acquiring knowledge, but about cultivating empathy and global citizenship.

Her journey is proof of the idea that our beginnings, however humble, can culminate in profound impacts on the world stage; her restless energy hints at bigger plans to come. And in EF, she continues to cultivate a culture woven with compassion, creativity and connection – all while cherishing the foundational lessons of her New Jersey childhood. Laughing as she poses for the last few frames of our photoshoot, she utters the current internet trend: “Very demure, very mindful, very cutesy… Very Miss Hong Kong? Nah, I’ll leave that to my twin!”

Ks Studio – Superb design studio creates perfect interior

Ks Studio is the ideal choice for anyone looking to design the perfect interior. Take their most recent success story, namely Bamboo Thai’s flagship store.

Its soothing natural wood and bamboo elements along with its comfortable and relaxing décor simply oozes charm and warmth, and is beautifully embellished throughout with Thai elephants, flowers, totems and hand-painted Thai tiger murals.

Featuring a delightful open bar area, main dining area and an outdoor area with elegant seating, the splendid design makes it a superb place to relax and order a classic Thai dish and a wine from the magnificent collection.

The Big Jang Theory: Juggling hospitality, fitness and family comes easy to high-flying restaurateur and wellness guru Lindsay Jang

Lindsay Jang is munching on a bowl of grapes while attending a virtual meeting for her many businesses. From the get-go, her straight-to-the-point personality is clear, ever in control, a little stern upon first acquaintance yet welcoming, and certainly far from boring, as evidenced by the vintage Playboy magazine covers she has chosen to plaster on one wall and another batch of permanent artworks displayed on her own skin.

Just a stone’s throw from the iconic harbour, both in her naturally well-lit flat in Chai Wan and her culinary locales in Sheung Wan, she has established herself as a formidable force in Hong Kong’s dining and wellness scene. As the co-founder of Yardbird and then Ronin, this very serious-looking yet very creative mum of two has become synonymous with quality, originality and community. What began with a single yakitori restaurant in 2011 blossomed into a diverse portfolio of acclaimed food and beverage venues (the likes of Roti Tori and Sunday’s Grocery, sadly now closed), as well as ventures that transcend culinary confines.

“Would I advise anyone to enter the F&B business? Definitely no,” she admits with just a glimpse of a mindful smile. “I mean, it’s hard, it’s really hard. You have to be more than 100% committed to it regardless of the result favouring your side, especially during the current landscape of the post-pandemic era.”

Culinary Cool

Jang’s journey into the restaurant industry is anything but conventional. Though her family had a Cantonese restaurant, her youth in Canada was marked by exploration – including a love of theatre – and she envisioned her future in the bright lights of New York City. “Acting and theatre training were just a part of my evolution as a young adult; I was exploring different interests,” she reflects. “It was my passion for creating experiences and bringing people together that naturally led me to the restaurant industry.” This passion has become the cornerstone of her entrepreneurial endeavours, reflecting an ethos of connection and hospitality.

The vibrant atmosphere at Yardbird, her first venue, mirrors this ambition and has become a haven for comfort-food lovers. Celebrated not only for its innovative take on yakitori but also for its sense of community, Yardbird has laid the groundwork for Jang’s impressive legacy.

Welcome Mat

In 2017, she opened a creative agency, Hecho, to produce original content and marketing strategies for brands. Her on-trend vision then broadened to include wellness, with the 2021 launch of Family Form, a mat-based body-sculpting fitness programme designed in partnership with The Upper House.

“Fitness has always been central to my life, not just as a discipline but as a source of joy and inspiration,” says the long-time yogi. Her concept of wellness – physical rigour plus mental balance, which she has called “fully immersive moving meditation” – revolves around collective experiences and the joy found in shared endeavours. It has grown to include international fitness pop-ups and Family Form salads and smoothies. This all-embracing philosophy is also used to nurture her teams, fostering environments that encourage collaboration, much like the dynamics of a well-run restaurant.

In her venues, Jang places immense value on team dynamics, viewing them as foundational to any business’s success. “Building a strong team is about fostering trust, loyalty and collaboration,” she explains. Many key staff members have been with her for more than a decade, a testament to her leadership style. Recognising each voice within her team ensures that everyone feels valued and committed to collective success. “It’s not a top-down hierarchy; open communication is encouraged,” she elaborates.

Mother Load

Juggling the demands of a successful career and motherhood, Jang emphasises the importance of time management. “I’ve developed strong time-management skills. Delegation is key for me,” she shares. By cultivating a trusted team and encouraging open communication, she fosters a collaborative environment that fuels both personal and professional growth. This respect for her team creates a harmonious atmosphere that enhances the dining experience, demonstrating that the true heart of hospitality lies in the people behind the scenes.

This approach is vital for her personally, allowing her to maintain a semblance of balance amid the chaos of running multiple businesses and raising two children. “Actually, my eldest child works part-time for my restaurant. They’ve both grown up so fast, but this is a good thing as it allows me to focus more on my businesses,” she confesses.

Healthy Working

In between poses for our photographer, the ever-committed businesswoman pauses to answer another business call. Like any entrepreneur, Jang has faced her share of challenges. Yet, her focus remains steadfast: “Instead of focusing on the super highs or getting caught up in the super lows, it’s about delivering a consistently great product.” This determination underpins her business ethos, allowing her to navigate the industry’s uncertainties.

As she looks toward the future, thoughtful expansion is key. Through cutting-edge projects like Dué – a collaboration with friend and chef Jesús Durón, which is looking to land in London and touring other cool international cities – Jang is excited to explore new culinary landscapes. “Expansion is always on the horizon. It’s about finding places where our concepts will resonate and thrive,” she says.

The entrepreneurial journey has not only shaped Jang’s professional endeavours but has also driven her personal transformation. Her evolving wellness philosophy now embraces sobriety. “Giving up alcohol has been transformative for me, both personally and professionally,” she notes. It grants her new-found clarity and enhances her ability to connect meaningfully with those around her, including her teams and customers.

Recognising the cultural nuances of dining, she states, “All of the restaurants we’ve had over the years come from a place of personal experience.” For her, it’s about creating spaces that evolve naturally from authentic experiences rather than chasing awards or accolades.

Inspiring Perspectives

As industry trends shift, she observes, “People want to feel good in any experience they choose to spend their money on.” In a world where wellness and lifestyle intersect with culinary experiences, her holistic approach ensures that each of her venues offers comfort and joy to patrons, inviting them back time and again. Full circle or an imagined conversation? Both, perhaps.

Above all, Lindsay Jang embodies the spirit of exploration, resilience and community. Her journey, marked by creativity, collaboration and a commitment to quality, highlights the potential within the F&B landscape of Hong Kong and beyond. As she embraces future challenges, her unwavering focus on connection will undoubtedly continue to resonate with those she inspires.

North Star: A fusion of history and contemporary mastery, Hutong’s hero dishes lead gourmets to heavenly highs

Hutong is not just a restaurant; it’s a vibrant canvas where the rich tapestry of Northern Chinese cuisine comes to life. Step into this exquisite dining venue and the elegant décor inspired by the traditional hutongs of Beijing envelops you in an atmosphere that feels both contemporary and steeped in history.

A sensational four-hands collaboration recently united colleagues and culinary virtuosos Cheung Yung-keung, Head Chef of Hutong Hong Kong, and Ren Dingxu, Head Chef of Hutong Dubai, with each bringing their extensive expertise and deep-rooted passion for the cuisines of two distinct Chinese regions. “I sought to capture the essence of Shanghainese cuisine, which is known for its rich, savoury flavours and meticulous preparation,” shares Chef Cheung about his inspiration for the collaboration. “These dishes are my homage to the culinary traditions of Shanghai, brought to life through the lens of contemporary dining.”

A symphony of flavours began with an exquisite tea-smoked pigeon, a dish that pays homage to Shanghai’s culinary traditions. Tender squab is braised and delicately smoked with Biluochun tea leaves and fragrant roses from Jiangsu. The first bite was a revelation; the subtle smokiness danced on the palate, leaving a sophisticated aftertaste that lingered, enticing the senses for what lies ahead.

Next to arrive, the dim-sum platter was a feast for both the eyes and the palate. This trio featured a lobster dumpling, where sweet lobster meets a hint of spicy seafood essence; a peach gum mushroom dumpling, inspired by ancient Chinese medicinal texts; and a wagyu beef green chilli dumpling, combining premium wagyu with the fiery kick of Sichuan’s tiger-skin peppers. Each piece is a testament to the chefs’ dedication to quality and innovation.

Honouring tradition with a modern twist, the evening continued with the braised fillet of eel with bean sprouts and dark soy sauce. Here, a secret dark soy sauce recipe enhances the fish, resulting in a dish that epitomises tenderness and richness. The contrast of lightly stir-fried bean sprouts adds a fresh crunch, creating a harmonious balance that celebrates traditional Shanghai flavours.

Following this was Sichuan-style Chilean sea bass with bamboo shoots, providing a modern twist on classic preparations. Grilled to perfection, the fish is enveloped in a vibrant homemade jiao mao sauce, with the bamboo shoots contributing a refreshing texture that elevates the dish. The culinary journey took a bold turn with the spicy suckling pig with kung po sauce, a delightful nod to Shanghai’s braised pork. For this dish, pulled pork belly infused with Hutong’s signature chilli oil is paired with crispy suckling pig skin, creating a delightful contrast of textures and a symphony of spicy savouriness that tantalises the taste buds.

Another showstopper dish, Spanish red prawns with crispy rice in seafood broth, reflected the luxurious nature of this special menu. Prawns bathed in a rich, lobster-infused broth are complemented by crispy rice, providing a captivating crunch that enhances the seafood’s natural sweetness. The pièce de résistance was undoubtedly flaming wagyu beef char siu. A5 wagyu chuck ribs flambéed with rose liqueur and rum and accompanied by shiny Muscat grapes and kumquat create a dramatic presentation that is as much a feast for the eyes as it is for the palate. The rich, tender beef paired with the sweet, tangy fruit delivers a flavour explosion that is unforgettable.

“These dishes are my tribute to the dynamic culinary heritage of my native Sichuan,” says the visiting Chef Ren.

As a sweet conclusion, the Golden Fortune dessert is a symbol of prosperity and celebration. Inspired by the lychee varieties of Lingshan County in Guangxi, this refreshing finale features lychee purée, ginger sorbet and lemongrass. It was an aromatic end to an extraordinary meal, with the optional wine and sake pairings further enhancing each dish.

Whether you are a connoisseur of Chinese food or a curious newcomer, Chef Cheung orchestrates an unforgettable culinary journey nightly at Hutong in Hong Kong.

Hutong, 18/F, H Zentre, 15 Middle Road, Tsim Sha Tsui

Photos: Hutong Hong Kong Video: Jack Fontanilla

Raise A Glass: Spirits are high at METABEV, as Chairman Roger Chan pours positivity and passion into the workspace

Standing as a testament to the resilience and vision of its Chairman, Roger Chan, METAGROUP celebrates its 35th anniversary this year. The company’s spacious headquarters in Wong Chuk Hang reflects its prime enterprise, drinks distributor METABEV – witness a warehouse stacked high with famous-name beverages from all over the globe; an open bar for coffee or liquor boosts of creative energy; and a smiling bunch of employees. “Yeah, this our workspace. It’s free drinks every day here basically. Feel free to grab anything you guys like,” laughs Chan. Neatly finger-combing his middle-part hairstyle in preparation for our shoot, he ushers us inside.

Refreshments are served; a shot of espresso and a macchiato on a counter bar with a vintage air. The only giveaway that we are in the 21st century is a sudden vibrating hum of an iPhone. That’s the thing about Roger Chan and the environments he creates. They are all-encompassing. No detail is spared, yet nothing feels pastiche.

The UK-born, Hong Kong-bred Eurasian has a unique personality that defies the typical boss. He’s a master of juxtapositions with a reverence for worn objects with patina. In the first few takes, he gestures a model pout, a Korean finger heart and a ’90s hip-hop sign among many other fun poses. The spaces he inhabits are both of their time and exist out of time. This is probably the kind of temporal dissonance that has made his entrepreneurial visions successful for all these years.

“Oh, you’d be surprised what I listen to when I run,” he says. “I won’t disclose it.”

Recipe for Success

Chan’s Eurasian heritage has been distilled into a remarkable journey of cultural fusion, entrepreneurial spirit and community engagement. Born to a Chinese father and a British mother, his life began in England, but his formative years were spent in the vibrant streets of Hong Kong. This upbringing imprinted within him a rich tapestry of cultural values and perspectives. “Growing up in two distinct cultures has been a blessing,” he reflects. “It has provided me with a unique lens through which to view business and relationships.”

Educated at an international school, young Roger was exposed to a myriad of ideas and practices. He witnessed Hong Kong’s evolution into a global cosmopolitan hub, and this early immersion sparked his interest in understanding the intricate dynamics of the local workforce and business mentality. “Understanding cultural nuances is vital,” he emphasises, noting that language plays a crucial role in building relationships – the all-important ‘guangxi’ that is deeply ingrained in Asian business practices. Further education took him to Miami, where he graduated in 2000 with a degree in international business & finance. His professional career began in London, but the allure of Asia drew him back. Spending a year in Shanghai and Beijing, he dedicated himself to mastering Mandarin and Cantonese, which would later prove invaluable.

Drawn into Drinks

His career trajectory saw him transition from a research analyst to a consultant specialising in market entry and strategy. Eventually, he joined Deloitte, where he navigated both regional and global roles across Asia-Pacific. This experience not only broadened his understanding of diverse business cultures but also reinforced his belief in the importance of adaptability in a constantly evolving market. The turning point in Chan’s career came unexpectedly. In 2008, his father-in-law, Angelo Pepe, fell ill, and he was called upon to take the reins of the family business. “It was a daunting moment, perhaps the hardest task of my professional life,” he admits. Having begun as an Italian furniture importer and diversified into espresso and Italian spirits, the company was struggling, facing financial losses and operational fragmentation. With no prior experience in food and beverage, he embraced the challenge head-on.

Drawing from his extensive background in consulting and market strategy, he implemented a series of transformative changes. “I had to stabilise the group without any capital injection,” he recounts. “It was about leveraging relationships and understanding the market.” Through tenacity and innovative thinking, Chan not only turned the company around but also discovered a newfound passion for entrepreneurship.

Glass Half Full

From early closures during the pandemic to various economic challenges, the city’s food and beverage landscape has shifted dramatically. Chan recognised these changes as an opportunity to innovate rather than retreat. “The challenges have changed many perspectives,” he notes. “We decided to expand regionally, opening a subsidiary in South Korea and collaborating with a creative digital agency to enhance our online presence.”

This adaptive strategy not only solidified METABEV’s foothold in the market but also inspired a unique initiative: the F&B Run Club. Launched in 2020 to unite the industry during tough times, the club embodies Chan’s belief in community support. Its first mission? To collectively run the distance to the moon – 384,400 kilometres. The F&B Run Club is a remarkable collaboration among typically competitive restaurant groups, including Black Sheep Restaurants and Pirata Group. “The pandemic has shown us that we are stronger together,” he explains. “By coming together, we can not only raise awareness but also give back to the community.”

The club has already raised more than $400,000, with 100% of the funds going to carefully chosen local charities such as the Inspiring HK Sports Foundation and Lifewire Foundation. “Supporting underprivileged youth and those facing life-threatening conditions is incredibly meaningful,” shares Chan. “It’s a reminder of how fortunate we are and the impact we can make.”

Cup Runneth Over

Central to Chan’s leadership is a commitment to wellness, both for his team and the broader community. “More than the aesthetics, wellness has helped me keep focused and positive at work and at home,” he asserts. The F&B Run Club not only promotes physical fitness but also fosters connections among industry professionals. “I’ve seen first-hand that the fitter and more active people are, the more positive and energetic they become,” he adds.

This focus on wellness aligns with his vision for a balanced work-life integration. “If it’s not adding value to family, health or wealth, I generally don’t have time for it,” states Chan, reflecting on his personal philosophy amid the pressures of business. Looking ahead, he envisions METABEV as a leading independent importer and distributor in the fine food and drinks space. With a strong emphasis on reciprocal value creation and a culture of passion and innovation, he is committed to cultivating the next generation of entrepreneurs. “I want to provide meaningful opportunities for those willing to work hard and create true wealth,” he notes.

And Chan remains optimistic. “Our city is a bridge for the Greater Bay Area and a stepping stone for brands entering China,” he says. With an eye on emerging trends, he believes that Hong Kong will remain a leader in the F&B industry. For aspiring entrepreneurs, Chan’s message is clear and provides proof of the philosophy that success is not a matter of luck but the result of dedication and perseverance: “Work with passion. Do something you love. Trust the process and hard work.”

Team Spirits

Today, under Chan’s leadership, METABEV has grown into a thriving enterprise. His approach emphasises collaboration and relationship-building, ensuring that every team member feels valued. He often reflects on the lessons learned from his father-in-law, the company founder. “I am forever grateful for the opportunity he gave me,” he says. “It taught me the importance of mentorship and the impact of legacy.” As our shoot draws to a close, he requests that we take a group photo including 50-something employees. “It’s not every day we have a photographer, so might as well do it, right?” he laughs before leaving a mindful comment. “Business is about people. Success stems from understanding and empowering your workforce. It’s not about me. METABEV is all about these people.”

Art Direction: Joseff Musa Photographer: Jack Law Videographer: Jack Fontanilla Venue: Carna & Avoca Hong Kong