Good food, good service, good atmosphere. How hard could it be to run a restaurant? Well, in Hong Kong the answer is far from straightforward. The city’s 20,000+ restaurants – with an estimated total area that could fill 110 football stadiums according to CBRE – is testament to a foodie culture that knows no bounds.
But behind the celebratory clinking of glasses on a Friday night, the lofty but delicate aroma of lobster bisque in a Michelin-star bistro or the strange honesty of beef brisket and noodles, there is plenty of anguish, struggle and – most importantly – accomplishment.
So what’s it really like behind the curtain of this cut-throat industry?
Find out from:
Jacques Boissier, Regional Director – North Asia, Classic Fine Foods
Alain Decesse, CEO, Classified Group
Emmanuel Farcis, General Manager – Asset Planning, LINK REIT
Joe Finkenbinder, Founder, Bionic Brew
Gaëlle Gognau, Co-Founder, Bread Elements
Cristobal Huneeus, Co-Founder, La Cabane Group
Philippe Lalanne-Tauzia, Managing Director, Culina (HK) Ltd
Josephine Lalanne-Tauzia, Assistant Managing Director, Culina (HK) Ltd
Thibaut Mathieu, General Manager Asia, Corney & Barrow
Grégoire Michaud Co-Founder, Bread Elements
Sandeep Sekhri, Founder, Dining Concepts
Pierre Stanghellini, COO / Founder, Viazul
Geoffrey Wu, Founder, Forks & Spoons
HongKongEcho magazine Vol. 88
What does it mean to be a female entrepreneur in Hong Kong? The topic of women in business is one that's widely covered, but we wanted to take a different approach by getting to know the stories of some of the female entrepreneurs who are making their mark in Hong Kong. Their struggles, their failures, their triumphs.
HongKongEcho magazine Vol. 86
THE MILLENNIAL'S CHOICE: A NEW ERA FOR HR
HongKongEcho magazine Vol. 85
PEARL RIVER DELTA: CAN HONG KONG RIDE THE WAVE?
HongKongEcho magazine Vol. 84
In a city that boasts the dubious honour of being the most expensive housing market in the world (and one of the most expensive property markets generally), we’re prone to bouts of exasperation whe