Stories / 16 Mar 2022
Our Chefs’ Favourite Spots Back Home
With the city facing a fifth wave of Covid, it looks like it’s going to be a while longer before Hong Kongers can take to the skies again. But if there’s one thing we’ve learned from these years...
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Interviews / 09 Mar 2022
The One Thing I Can’t Live Without: Chef John Nguyen
Ask a chef to name the one thing they can’t live without, and you may expect the answer to be some sort of spice, ingredient or cooking tool. But what about when they’re out of their chef whites? In...
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Happenings / 03 Mar 2022
INTRODUCING A LINE-UP OF NEW OFFERINGS ONLY ON GO
While restrictions on dining out persist and restaurant doors remain closed after 6pm, a pivot towards a new kind of hospitality has been demanded. A requirement for survival, hospitality teams have been...
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Happenings / 23 Feb 2022
Introducing PLATED Afternoons
As our restaurant doors are restricted to the hours of 12 and 6pm, our hospitality and creativity are not put on hold. Exclusively for the restrictions, we are bringing our early week dining series, PLATED,...
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Interviews / 16 Feb 2022
The One Thing I Can’t Live Without: Chef Billy Otis
Ask a chef to name the one thing they can’t live without, and you may expect the answer to be some sort of spice, ingredient or cooking tool. But what about when they’re out of their chef whites? In...
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Happenings / 09 Feb 2022
Now Open: Grand Majestic Sichuan
Unravelling one of the most complex cuisines in the Chinese canon our latest powerhouse opening, Grand Majestic Sichuan, breaks the mould of conventional Chinese restaurants with extravagant décor, sleek...
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