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Category: Food

Retail News Asia is committed to providing both local and global retailers with the latest Food and Food & Beverage news throughout the Asian market. This on a daily base.

  • Indonesian coffee chain Kopi Kenangan to expand across SEA

    Indonesian coffee chain Kopi Kenangan to expand across SEA

    Indonesian coffee chain Kopi Kenangan has closed a US$20 million growth funding deal with Sequoia India.

    The firm, which secured an $8 million investment from local group Alpha JWC Ventures last October, plans to use the capital to open 150 outlets within this year, expanding to 1000 stores throughout the territory by 2021. The chain will also consider regional expansion across Southeast Asia.

    Kopi Kenangan currently operates 80 stores in eight cities, which sell around a million cups of coffee per month – predominantly traditional Indonesian iced coffee with organic palm sugar.

    “Our mission is to bring high-quality coffee, made with the freshest local ingredients to consumers across Indonesia – and the rest of Southeast Asia, too,” said Kopi Kenangan co-founder and CEO Edward Tirtanata.

    Sequoia expressed admiration for the firm’s achieving profitability in its second year of business.

    “Most food-retail businesses struggle despite high gross margins due to operating costs like rent, manpower and wastage,” wrote Sequoia Capital investment advisor Rohit Agarwal. “Kopi Kenangan has implemented robust backend systems to track inventory in real-time and moves excess items across stores, cutting wastage to almost zero. Its stores are 10–20 per cent of the size of a normal cafe, significantly cutting cost per store”.

    One of the chain’s core strengths is its app, launched in April, which allows customers to order their coffee for pick up and avoid queues, or have their purchase delivered by food delivery partners.

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  • Pirata Group to launch new Japanese concept Honjo

    Pirata Group to launch new Japanese concept Honjo

    Hong Kong dining concepts business Pirata Group is opening Honjo, a modern Japanese restaurant, in Sheung Wan district late next month.

    As Pirata’s second Japanese concept, Honjo will be a 120-seat venue independent from its cosy street-inspired neighbour, TMK, set to launch a few days prior. Realised by interior designer Ben McCarthy of Charlie & Rose, Honjo is designed to remind diners of a modern restaurant set in the 1950s with a retro futuristic vibe, vibrant colours and intricate details from stained glass windows to hanging light fixtures.

    “The interior of Honjo will be demurely and appropriately extravagant, a dream eclectic and quirky home complete with an expansive collection of New and Old World wines,” read press material put out by the firm. “It will be the imaginary backdrop of a typical Japanese person’s dream world, a communal aspiration shared by many. A short reprieve from reality, one enters a fantastical world where he or she lives lavishly in a home resembling a British manor from the 1950’s. Finding joy in traveling the world and being influenced by each vibrant culture visited, the dreamer will craft Honjo’s interior, philosophy and cuisine based on his or her fantasies.”

    The restaurant celebrates the ability of Japanese cuisine to absorb inspiration and concepts from other countries, with a menu that will pay homage to a combination of Japanese people’s passion for exploring new flavours as well as their Japanese origin.

    Pirata Group’s existing restaurants include The Optimist, Pici, Tokyo Lima, Meats, Chifa, Madame Ching, Chaiwala, The Loft and Hugger Mugger.

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  • Tiger Street Den opens at Dubai Airport

    Tiger Street Den opens at Dubai Airport

    Tiger Beer has opened its second Tiger Street Den concept store, at Dubai International Airport.

    The first store outside of Singapore, it is located within the Asian Street Kitchen, which offers a variety of Asian-inspired food and drink options.

    Tiger Street Den will bring the flavours of Singapore from its classic Tiger Beer lager, to a menu created by Chef Peter Reffell.

    In addition to food and brews, the store has been designed as a venue for live music, art and photography, created by talent recruited from the Tiger Roar Collective platform. The first live art will be performed by Singaporean artist group, Tell Your Children.

    “Following our launch at Jewel Changi Airport in Singapore earlier this year, this new addition in Dubai International Airport will be our second global lighthouse and will be a great space for us to stretch our boundaries and uncage creativity,” said Venus Teoh, director of International brands for Tiger at Heineken Asia Pacific.

    Tiger’s first experiential concept Tiger Street Lab opened at Jewel Changi airport.

    The first store outside of Singapore, it is located within the Asian Street Kitchen, which offers a variety of Asian-inspired food and drink options.

    Tiger Street Den will bring the flavours of Singapore from its classic Tiger Beer lager, to a menu created by Chef Peter Reffell.

    In addition to food and brews, the store has been designed as a venue for live music, art and photography, created by talent recruited from the Tiger Roar Collective platform. The first live art will be performed by Singaporean artist group, Tell Your Children.

    “Following our launch at Jewel Changi Airport in Singapore earlier this year, this new addition in Dubai International Airport will be our second global lighthouse and will be a great space for us to stretch our boundaries and uncage creativity,” said Venus Teoh, director of International brands for Tiger at Heineken Asia Pacific.

    Tiger’s first experiential concept Tiger Street Lab opened at Jewel Changi airport.

  • Deliveroo Launches Virtual Restaurant Brands in Hong Kong, Boosting Restaurant Operator Income by 85%

    Deliveroo Launches Virtual Restaurant Brands in Hong Kong, Boosting Restaurant Operator Income by 85%

    Deliveroo, the food delivery service leader who has over 60% market share in Hong Kong, has today revealed how it is working with restaurants to create additional ‘virtual restaurants’, including in its state-of-the-art, delivery-only Editions kitchens. Deliveroo uses its expertise to help restaurants create, test and bring to market new brands that would be only possible due to the nature of online delivery.

    Creating virtual restaurants allows existing restaurants to increase revenue and customers by offering new or complementary cuisines from their current kitchen, but under new branding. Restaurants are able to therefore improve productivity and efficiency of existing kitchen staff and chefs and save on food costs and cut wastage, without increasing any of the fixed costs such as rent and other operating costs. For an industry that operates under challenging economic headwinds, virtual brands therefore provide a low cost, low risk way of increasing revenue and profit.

    Deliveroo currently has more than 100 virtual brands live across the platform in Hong Kong, and will have 200 by the end of the year. The most popular virtual brand cuisines in Hong Kong are first – Chinese; second – Hawaiian Poke; third – Chicken Wings. The most popular Chinese virtual brand is Soupday; the most popular Hawaiian Poke brand is Kai; the most popular Chicken Wing brand is Wingman. Since the inception of virtual brands, Deliveroo has seen web and app traffic from prospective customers to these brands jumped by 800% since January 2019. Furthermore, sales per store of virtual brands have also increased by 3-fold since the beginning of the year.

    Creating a successful virtual brand is no easy feat – Deliveroo works closely with their partners from start to finish.  It starts with big data, which is used to identify hotspots for growth, areas with high customer demand that are being underserviced with missing cuisine types, unsuitable price points, or a lack of restaurants in general. That data is then used to guide the creation of an optimal menu, from layout, to pricing recommendations, to featured items, all designed to help restaurants leverage existing ingredients and under-utilized kitchen space.  After a strong quality control process which involves tasting a lot of food and operational checks, Deliveroo also provides strong marketing support through online and offline channels, sponsored promos and discounts, and post-launch diagnostics of customer behavior towards the brand, not to mention partners getting access to Deliveroo’s global network, with opportunities to source cheaper packaging or food ingredients, learn new recipes, or even license foreign brands.

    There are 18 virtual brands at Editions sites in Hong Kong, with nine in Wan Chai and nine in Sai Ying Pun.

    A virtual brand appears as a separate restaurant on Deliveroo with a new identity driven by a new cuisine or menu offering. It means BBQ joints launching Mexican menus, Greek restaurants offering healthy protein bowls, or a favourite pizza joint delivering gourmet wraps.

    In markets around the world, restaurants on Deliveroo that launched virtual brands with the company have seen on average a 70% increase in revenues as a result of those brands. In Hong Kong this is higher at 85%.

    Commenting, Brian Lo, GM Deliveroo Hong Kong, said:

    “Virtual restaurants mean more great food for our customers. By creating new brands out of existing kitchens, restaurants can really boost their business and try new ideas without the need for expensive new premises. At Deliveroo we are using our knowledge, data and insight to help restaurants launch new brands in Deliveroo Editions and from their high street kitchens. We work with chefs every step of the way to make virtual restaurants a success from concept to delivery. The end result is great for restaurants and is helping to increase customer choice across Hong Kong.”

    Case study: Wingman

    Launching a new virtual concept and successfully opened its first brick & mortar restaurant in Central after proof of concept.

    What’s the background?

    Despite the growing trend for fried chicken, and wings in particular, no restaurants in Hong Kong specialised in them. Deliveroo shared the insights of this market potential with two entrepreneurs, Jack and Elliot who later became the founders of Wingman. The two parties decided to work together and build a virtual brand on Deliveroo platform.

    What were the solution and results?

    With the food trend and market data provided by Deliveroo, the founders created a range of wings infused with the most popular flavors. Once the flavours, brand and packaging were finalised, Wingman was launched just in time for the World Cup in July 2018, riding on the late night delivery offered by Deliveroo to kick this off a great start. Through July and August Deliveroo supported the brand with an OOH advertising campaign, and backed it up with a strong social media presence. Since its launch in July 2018, the brand has been growing in popularity via delivery business, acquiring new customers and expanding to new locations. Not only they have been acquiring 35% new customer growth month on month, but also opening its own restaurant door in Central in May 2019 – all happened within a year.

    To celebrate the opening, Wingman created an exclusive combo and partnered with Deliveroo in a flash marketing campaign to deliver hot wings by hot guys. In this campaign, the brand has acquired more than 100 new customers and generated 150% more traffic to their website. The revenue they gained in May has tripled than previous months, which creates a solid ground for its 1st restaurant in Central.

    “Here at Wingman, we owe a large portion of our success to Deliveroo! With their help, we were able to gain a foothold in the market that we would never have been able to achieve otherwise. By giving us a platform to sell, develop and refine our product, we were able to gain a market share without the large investment usually associated with opening an F&B outlet in Hong Kong. Working alongside the Deliveroo team, we were able to run a number of cross promotion campaigns, as well as providing us with a number of great data points we could utilise to improve our business model. This platform has allowed us to develop to the point that we have now opened our first sit-in restaurant, less than a year after delivering our first box of chicken wings! It really is a dream come true!” Jack Law and Elliot Nicholas, Founders of Wingman.

    Case Study: PizzaExpres

    Subject line: Introducing a new food type to an area and achieving new customer growth

    This was an opportunity to introduce a new dining concept and serve a creative menu at new targeted market segments.

    What’s the background?

    PizzaExpress always strives to bring delightful dining experiences to customers. In addition to the existing menu the brand provides, there is a demand gap in pasta and salad based on customer feedback and the data and analysis provided by Deliveroo. The kitchens also have the capacity to deliver more food during lunchtime and in the afternoon.

    What was the solution?

    Leveraging existing knowledge and manpower, PizzaExpress has launched The Pasta Project at Editions, a platform introducing new dining concept and serving a creative menu. Deliveroo consulted the brand with menu setting and operation by identifying relevant food trends using big data.The virtual brand has particularly focused on delivering great food to customers during lunchtime to capture new target segment and generate additional revenue.

    What were the results?

    The Pasta Project brand kicked off its first service zone in Wan Chai and received tremendous feedback from the consumers and has now expanded to five locations. This allows the brand to see the response from respective areas and the potential of the brand. With The Pasta Project, PizzaExpress has successfully tripled lunch turnover without having to invest in additional staffing, overhead cost and kitchen space. In addition, the brand has acquired new customers from The Pasta Project and is working to develop other virtual brands in the pipeline to delight diners with more variety and choices during different parts of the day and locations where Deliveroo’s data and analysis show cuisine and price gaps.

    Case study: Soupday

    Subject line:  Offering a wider variety of cuisine and geographic reach with virtual brands and Deliveroo

    What’s the background?

    Soupday was launched in June 2018 in Central. The innovative menu, food ingredients and the thematic shop design had gathered the likes of its neighbourhood in the Central area. Though, the founder felt that a personal touch is missing especially when ones are sick or tired as they wouldn’t want to leave their beds or sofas.

    What was the solution and results?

    Soupday partnered with Deliveroo to launch its first virtual brand, CongeeDay, on the platform. With the food trend information, data and the additional Wanchai Edition site provided by Deliveroo, Soupday was able to target the right customers from Sai Ying Pun to Causeway Bay and achieve 20% customer and revenue growth in only one month between April and May 2019, not to mention the great results by CongeeDay. Following the success of CongeeDay, the parties launched another virtual brand – Dim Chill in May 2019 after identifying the cuisine gap.

    Eric Fung, founder of Soupday said “All we want to do is to let our customers enjoy great food. This is why food quality is so important to us that we have to control it very closely. We preserve hotness and freshness of food by delivering via Deliveroo. We want customers to enjoy our quality food in the comfort of their own home or in their own environment. As we don’t have a kitchen or restaurant everywhere to deliver our food to customers, having a virtual brand on Deliveroo helps us be everywhere in Hong Kong to grow the business quickly without a massive investment upfront. The personal touch given by the Deliveroo team has been amazing and is the key ingredient to the success of our partnership.”

  • Vinomofo looks beyond massive bulk orders

    Vinomofo looks beyond massive bulk orders

    Vinomofo is thinking outside the box to give new customers a better first experience with the brand.

    The online wine retailer last week launched a ‘welcome kit’, including a three-pack of red, white or mixed wine, as well as a magazine filled with articles, advice and recipes that explain what Vinomofo is all about.

    The kit is like a physical manifestation of the welcome email that most online retailers send. But while digital versions typically include a discount for the next purchase, or a call-to-action to sign up for the loyalty program, Vinomofo’s welcome kit is all about introducing customers to the culture and ethos of the brand.

    “The idea came about during a session we had exploring how to deliver a more beautiful and complete welcome experience,” Justin Dry, Vinomofo co-founder and CEO said.

    “It was important to us that this was simple and elegant but clearly represented who we are and the why and how of what we do.”

    The company has made a name for itself by offering great wine at low prices, which it makes possible by buying large volumes from growers. Customers typically are required to buy six or 12 bottles of the same vintage to access the enticing per bottle discount that Vinomofo advertises.

    For some customers, however, this is a significant investment they may not be confident making online. For others, they simply don’t know the ins and outs of how Vinomofo works. The welcome kit, which costs $69 and up, aims to tackle both issues.

    “We know that once someone has tried Vinomofo, they’re very likely to stay, so if we can remove as many barriers as possible, it’s a good thing,” Dry said.

    “However it’s mostly about delivering a beautiful experience for our new mofos and introducing them to who we are and what we do.”

    Vinomofo recently appointed its first employee in Singapore. Michael Parmeter has been appointed general manager, and will look after ground operations, strategic growth, merchandise and local area marketing.

    The country represents a strong growth market for Vinomofo, which also operates in New Zealand, and is looking to launch in the US in the near future.

    Dry said that Vinomofo has achieved its goal of returning to profitable growth in FY19, and will be looking to accelerate its global growth again in FY20.

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  • Serving You in Style with KFC x Thomas Wee

    Serving You in Style with KFC x Thomas Wee

    What’s cookin’, good lookin’? Following the success of our first-time limited edition sneaker drop, KFC Singapore is launching a collection of stylish apparel in collaboration with one of Singapore’s award-winning designers, Thomas Wee. And this time, in the form of brand-new on-fleek uniforms for every member of the KFC family.

    More than a sartorial overhaul, the launch of KFC x Thomas Wee is a tribute to the phenomenal people who built KFC to what it is today, and an appreciation of their individual roles, contribution, and dedication to excellence every day.

    With the launch of KFC’s new uniforms, we hope that every one of our KFC family members will feel the pride and appreciation that we have for them. Because it’s all about being our best selves and so that we can make a difference   Lynette Lee, General Manager of KFC Singapore

    Designed and created by Thomas Wee, the new uniforms mark the first time that KFC will be collaborating with a local fashion designer on such an endeavor, as well as the first time Thomas Wee will be designing for a local F&B brand in almost 40 years of his illustrious career. As opposed to the previously standard uniform of a red dry-fit polo tee, this latest venture boasts not one, not two, but four different types of designs that cohere with each KFC crew member’s role and responsibilities so that you’ll know who to look for when you’re dining at KFC. In addition, all designs were thoughtfully crafted to maximize peak comfort and functionality for every member of the KFC family.

    I was inspired by KFC’s show of appreciation for every single one of their staff members and this translated to my approach to the designs. I wanted to create a collection of uniforms that will look smart on every one of the KFC team, regardless of gender, age, skin tone or size. I hope the new uniforms will boost the morale of the service team and allow everyone to feel confident and excited to wear them in the day-to-day! Thomas Wee, veteran designer

    What’s more, in conjunction with the launch of KFC x Thomas Wee collaboration, we are working with KFC crew members and local visual artist Izzraimy, co-founder of the Island Boys Collective, on a photoshoot that celebrates our diverse KFC family.

    Pop over to check out these uniforms in action in all KFC outlets across Singapore come July, while tucking into your favorite finger-lickin’ good chicken!

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  • Yogurtland Expanding with Indonesian Stores

    Yogurtland Expanding with Indonesian Stores

    American franchise Yogurtland has entered an agreement to expand throughout Indonesia via the formation of Yogurtland Indonesia Global Mandiri.

    The agreement involves the establishment of 10 outlets in the territory within three years, starting off with a location at Central Park Mall this October. Indonesia is home to more than 270 million people and has 173 shopping centres.

    “The Yogurtland family is excited to welcome Frans [Natalio], William [Siawira], and Erwin [Sujono],” said CEO and founder of Yogurtland Phillip Chang. “Their combined experience and track record of excellence will ensure guests in Indonesia will enjoy a wonderful Yogurtland experience.”

    “We are impressed with the value Yogurtland delivers and the company’s commitment to quality,” said new partner Erwin Sujono. “Our team is ready to develop the Yogurtland brand as the best yogurt company in Indonesia.”

    Yogurtland currently has more than 320 locations throughout the US, Australia and Asia.

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  • Singapore’s Paradise restaurant group plans APAC expansion

    Singapore’s Paradise restaurant group plans APAC expansion

    Paradise restaurant group plans to open its 150th outlet worldwide by 2021, with an initial focus on Singapore.

    The company has opened 10 outlets in Singapore since January, include three at Jewel Changi Airport, and branches at Westgate, Wisma Atria, and The Star Vista. This year, a Paradise Dynasty outlet will be opened at Funan, and a Canton Paradise Tea House restaurant at Junction 8.

    The Paradise restaurant group’s brands include Seafood Paradise, Paradise Inn, Taste Paradise, Paradise Dynasty, KungFu Paradise, Paradise Pavilion, One Paradise and Canton Paradise. It already has outlets in Singapore, Malaysia, Indonesia and China.

    “Since 2016, we have been on the lookout for expansion opportunities,” said Joyce Lao, Paradise’s head of business development.

    “We have opened an average of 20 outlets a year, both locally and overseas, since then. But this year, our focus will be on Singapore, to gain a bigger foothold in the food and beverage industry here.”

    The chain will be rolling out more “quick-service” restaurants where customers order from a menu pad and pay at the counter.

    Paradise restaurant group plans to develop technology in its cooking process, such as a central kitchen where ingredients can be cut and prepared; a noodle-cooking machine with a timer.

    “Some processes cannot be replaced because we do not want to compromise on taste or service standards. We still believe in the human touch,” said Lao.

    The group also plans to expand into non-Asian countries, starting with Los Angeles in the US by the end of the year.

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  • Snoopy-themed cafe opens at Kumoya Café

    Snoopy-themed cafe opens at Kumoya Café

    Singapore’s first Snoopy-themed cafe has opened at Kumoya Cafe.

    Open until September, the cafe offers an exclusive Snoopy-themed menu, curated by Kumoya’s kitchen team and Instagram food artist Shirley Wong.

    Featuring dishes include Snoopy’s Doghouse Fantasy Ebi Burger, Sweetest Friend Chocolate Caramel Frappe, and Snoopy-On-A-Donut Iced Lychee Momo Tea, Hand-Cut Truffle Fries, Snoopy Sizzling Seafood Tempura With Japanese Curry Rice, Snoopy Matcha Madness Azuki Lava Cake.

    At the door, there is Snoopy’s doghouse for customers to snap photos with.

    Inside the cafe, Snoopy decals cover the cafe’s walls, with tabletops covered with Peanuts comic strips featuring the beagle and his friends.

    Snoopy merchandise on sale includes Snoopy plush, keychains, pouches and toy figurines.

  • Tsui Wah Singapore to open second restaurant

    Tsui Wah Singapore to open second restaurant

    Tsui Wah Singapore will open a second outlet at Robinsons The Heeren, on Orchard Road.

    No official opening date has been set as yet, but the menu is expected to include signature items such as Swiss Sauce Chicken Wings, Crispy Bun with Sweet Condensed Milk, Kagoshima Style Pork Cartilage with Tossed Instant Noodles, and Milk Tea. Western food such as club sandwiches and French toast will also be available.

    The Hong Kong tea chain arrived in Singapore last June with an outlet at Clarke Quay.

    It is known for its mix of Cantonese cuisine and Western cafe-style fare.

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  • Twiice launches edible coffee cups

    Twiice launches edible coffee cups

    New Zealand-based online retailer Twiice has recently launched single-use coffee cups that are both biodegradable and edible.

    Twiice director Jamie Cashmore said it took four years to create the product and the company only felt ready to launch it to the public recently. They are now offering pre-orders on their website and have stocked one cafe, Freaky Cafe on Wakefield Street in Auckland.

    Plastic pollution has been a major problem worldwide for years. Tonnes of plastics are estimated to wind up in the ocean each year. A United Nations report has even identified this as a major global health risk.

    Twiice’s coffee cups avoid this waste issue by being compostable, meaning they degrade into soil within days. But Cashmore is hoping people will just eat them instead.

    “Every cup eaten is one saved from the landfill,” he said.

    The cups, which are made of a firm biscuit substance formulated by Cashmore and his wife Simone and his parents, taste like cookies and are baked in a way that sogginess is not a problem.

    “We have developed a method to make the cups over the last four years,” he said. “It’s this method that makes the cups able to take hot drinks.”

    The business is currently based in Auckland, but Cashmore said they are planning to branch out in a month or so.

    “We’ve only been open three weeks and are accepting pre-orders on our website,” he said.

    Cashmore said they can’t stock more coffee shops for another four weeks because they are still waiting for the packaging.

    “We are currently waiting on our wholesale packaging which should arrive in a month or so. Then we’ll be able to ship all over New Zealand.”

    Cashmore said he and his family started the business in 2015 and it took them four years to finish the product.

    “There’s a variety of things going on in the market around coffee cups, with a range of compostable, reusable (with a deposit), and now edible products becoming available in the market,” he said. “They are awesome products, but likely to be fairly niche for the moment.”

    Cashmore said the new cups could soon enter the mainstream and might help wean consumers off their plastic habit.

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  • Wu Pao Chun Bakery outlet opens in Singapore

    Wu Pao Chun Bakery outlet opens in Singapore

    Taiwanese bakery Wu Pao Chun has opened first Singapore outlet, at Capitol Piazza.

    Operated by a joint venture between BreadTalk Group and Wu Pao Chun, the bakery imports the same ingredients from its home base and sells around 60 products, including more than 10 regionally inspired new flavours, such as Coffee-C, Hainanese Chicken Fun, green curry bun Sawadee, tom-yum flavoured bun TomYummy, and kaya-filled soft French bun Kaya Kebaya.

    The Singapore store’s baking staff had to undergo six months of professional training in Taiwan.

    “Through my team’s close collaboration with BreadTalk Group’s research and development team, we created new flavours to pay tribute to Singapore’s vibrant hawker-food culture,” said Wu Pao Chun.

    “Coupled with BreadTalk Group’s strengths in brand development and store expansion, I believe that we can complement each other perfectly, to create a winning formula to bring the authentic Wu Pao Chun Bakery experience to consumers in Singapore,” said George Quek, founder and chairman of BreadTalk.

    The partnership opened two outlets in Shanghai last March.

    Operated by a joint venture between BreadTalk Group and Wu Pao Chun, the bakery imports the same ingredients from its home base and sells around 60 products, including more than 10 regionally inspired new flavours, such as Coffee-C, Hainanese Chicken Fun, green curry bun Sawadee, tom-yum flavoured bun TomYummy, and kaya-filled soft French bun Kaya Kebaya.

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  • Ramen Cubism Launches Exclusive ‘Instagrammable’ Twin-Bowl Shio Ramen

    Ramen Cubism Launches Exclusive ‘Instagrammable’ Twin-Bowl Shio Ramen

    In celebration of brand expansion of his trendsetting new ramen mecca RAMEN CUBISM in Central to his home town in Osaka, Japan’s ‘celebrity’ ramen champion Hayashi Takao is celebrating the phenomenal success story with a unique “twin-bowl” ramen concept in Hong Kong this July.

    Soon to launch at RAMEN CUBISM on 2 July, The Eden Shio ramen collection is inspired by the phrase ‘The Forbidden Salt’.

    In unique handcrafted ‘Figure of 8’ bowls, the master ramen is inviting fans to indulge in both hot and cold styles of a new specialty named The Eden Land (Hot) and The Eden Sea (Cold), currently a stellar dish sold at Chef Hayashi’s newly opened RAMEN PURISM in Osaka.

    The novelty concept is additionally ‘instagrammable’ because lucky diners also have the opportunity to buy another rarity – his new aromatic Majimori-Style Hayashi Cup Noodles with secret spices, which sold-out in Japan within a month of launching the first batch of 100,000.  300 cups were put aside for Hong Kong, and are now reserved exclusively with customer with single spending of HK$300 – for an extra HK$25, with a limit of just two.

    New snacks are also launch on the evening menu, featuring Hand-made Japanese Radish Pickle with Pomelo (HK$28), Sliced Pork Belly with Miso and Scallops (HK$38) and Hand-made Crispy Sweet Potato Ball (HK$38), serving daily from 5:30 pm.

    Having attracted a cult following since opening in Hong Kong in January, RAMEN CUBISM is meanwhile fast-tracking expansion – opening a second branch brand RAMEN PURISM in Chef Hayashi’s home town of Osaka, to be followed by a sister Hong Kong branch in Tsim Sha Tsui in September.

    “From the start, we envisioned Wellington Street as the flagship for an international brand, and the plan has already moved into top gear due to overwhelming popularity, with Macau and mainland China now on the radar,” said collaborating partner Eric Ting, CEO of Hong Kong’s Bird Kingdom Group, renowned for putting Lai Chi Kok’s D2 Place on the dining map.

    To launch the opening campaign for RAMEN CUBISM’s expansion to Tsim Sha Tsui, ‘teaser’ tasting of the brand’s specialties is being promoted at Bird Kingdom’s D2 Place Japanese restaurant UMAI for a month from today to 18 July.  Featured ramen include the signature Premium Cubism (HK$118) and Sea Soy Soup (HK$88).

    Merging vivid images of historic ramen masters and the two celebrity chefs with Japanese anime characters, the vibrant mural is inspired by parallels between the influential creativity of cubism art and minimalist simplicity of Japanese culture.

    The cosy interior of RAMEN CUBISM features a predominant wood finish, invoking the sense of natural, fresh, and authentic ingredients sourced from environmentally-friendly places.  The authentic ambience is amplified by Japanese pottery specially commissioned for the chefs’ signature noodles marrying traditional cooking technology and innovative ideas – bringing a one of a kind ramen ‘comfort food’ experience to Hong Kong.

    Eminently ‘instagrammable’ ramen creating the biggest buzz on social media are headlined by Premium Cubism – White Broth (HK$118 / Large), an extra-hearty larger option of a regular HK$88 version, especially renowned for Chef Hayashi’s signature slow-cooked pork belly and a half soft-boiled egg in a ‘secret recipe’ broth.

    RAMEN CUBISM is in the basement of Yuen Yick Building, No. 27-29 Wellington Street, Central, Hong Kong.

    Opens from Sunday to Thursday, 11:00 a.m. to 11:00 p.m. and Friday to Saturday, 11:00 a.m. to 12:00 midnight; payment are accepted by cash, Octopus, Alipay and WeChat Pay.

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  • Chivas Celebrates Blended is Better with Manchester United Team at ICC 2019 Tournament

    Chivas Celebrates Blended is Better with Manchester United Team at ICC 2019 Tournament

    Original luxury blended Scotch whisky, Chivas will welcome one of the world’s biggest football clubs, Manchester United to Singapore, when the team arrives to participate in the International Champions Cup (ICC) from 20th-21st 2019. Fans of premium blended whisky and Manchester United will be hosted a special Chivas Party at one of the Singapore’s premium music clubs, where guests will be treated to a special meet-and-greet with selected first team players as well as Manchester United Ambassador, Denis Irwin.

    “We are excited to present to our Asian football fans the football extravagance from Chivas with the ICC 2019 Tournament showcasing one of the world’s greatest football teams, Manchester United. The collaboration between Chivas and Manchester United reinforces the collective belief that great things can be achieved when we come together – blended is better – in life, football and Scotch. From balancing the perfect blend of malt and grain whiskies that go into our Scotch, to using the perfect combination of players’ on the pitch.. We look forward to using our spirit to help showcase the spirit of the Club and its fans in the Asian region.” Janelle Tong, Marketing Director for Pernod Ricard Singapore commented.

    To demonstrate that blended is better, Chivas hopes to encourage fans to celebrate the blend that makes them unique. Chivas football supporters from around the region will be treated to the best seats to watch the ICC 2019 football match between Manchester United team and Inter Milan. The match will be held on 20 July 2019, 7.30pm at the Singapore National Stadium.

    Chivas guests can also anticipate an exciting exclusive after-match party, lined-up at Singapore’ renowned music club. Party-goers can expect a unique experience featuring a dazzling 3D light showcase, a delectable treat of unique Chivas cocktails, and dance to non-stop to the beats of a renowned DJ to celebrate the special occasion.

    Closing the exciting weekend on a high, die-hard fans are invited to spend the Sunday afternoon off-pitch, with three of the club’s first team players, at a post-game Meet-and-Greet session hosted by Chivas. The exclusive by-invite only session will be on 21 July 2019. Attendees can also look forward to exclusive limited edition autographed mementos to commemorate this special occasion.

    As a lead-up to the exciting ICC 2019 weekend, Chivas will bring to life the message that ‘Blended is better’ through a campaign activated across all local bars and partners from now till 12 July 2019. Chivas will be giving away five (5) pairs of VIP tickets for Manchester United fans to have a chance to watch their favourite players on pitch, off-pitch as well as a chance to enjoy the Chivas party.  Chivas branding will also be displayed on digital perimeter boards at Singapore Stadium as well as throughout the stadium during the showcase game on Saturday.

  • Hong Kong’s Mana! to open third location in August

    Hong Kong’s Mana! to open third location in August

    Fast-casual plant-based whole-foods retailer Mana! will open its third location in Hong Kong’s Starstreet Precinct this August.

    Mana! Starstreet will be a 1600sqft flagship store offering the brand’s signature flats, plant-based burgers, and other “fast slow food” served “fast, in an eco-friendly and responsible manner, packaged and ready to go”

    The company’s original Mana! Central branch on Wellington Street has become a popular destination, serving more than 500 customers daily – while its second branch in Sheung Wan is a popular weekend spot for brunch, books, and vegan coffee.

    “We’re ready to build upon our success as a brand and embark beyond Central and Sheung Wan to bring our food revolution to Admiralty, Wanchai, and beyond,” said Mana! founder Bobsy Gaia. “With Mana! Starstreet, we’re excited to join Swire Properties’ vision to transform the area into a wellness and sustainability destination.

    “I have personally waited for this moment for a very long time, since I pulled out of Life [Cafe] circa 2009. Mana! has always played a unique role in Hong Kong with its emphasis on solid vibes, holistic atmosphere and cultural community. Finally, with a larger space, we can bring these to the fore of what we offer and allow many more people to enjoy our Mana! vibes.”

    Theresa Leung, GM of Pacific Place, said: “We’re delighted to welcome Mana! to the Starstreet Precinct, a wonderful addition that will further enhance the area’s unique and diverse lifestyle offerings. Mana! is part of our commitment to offering healthy and fresh new experiences that emphasise wellbeing, and to building strong vibrant communities.”

    The new flagship store will be located on Queen’s Road East opposite Three Pacific Place at the Starstreet Precinct, a historical, vibrant and eclectic community hotspot in Wan Chai.

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