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Tag: NEW OPENING

  • Taiwanese Beef Noodles Specialist Duan Chun Zhen Expands Footprint to ELEMENTS Unveiling its Storied Comfort Food

    Taiwanese Beef Noodles Specialist Duan Chun Zhen Expands Footprint to ELEMENTS Unveiling its Storied Comfort Food

    Duan Chun Zhen, renowned for its sumptuous classic Taiwanese beef noodles, welcomes the opening of its fifth location in Hong Kong, at ELEMENTS in West Kowloon. This new branch of the beloved international chain upholds a family legacy of authentic Sichuan flavours while capturing the vibrant essence of Taiwan’s night-market culture, presenting irresistible beef noodles, popular rice bowls and signature street snacks.

    Seating 80 diners, the ELEMENTS outlet is conveniently located next to the cinema, luring film buffs and foodies into inviting interiors for bowls of aromatic comfort food. Chinese tradition meets contemporary elegance in warm wooden tones, with bamboo features lining the walls and criss-crossing the ceiling, and wooden floors and subtle wooden accents adding a sense of natural charm.

    To celebrate the opening of its latest Hong Kong location, Duan Chun Zhen will gift an exclusive facial mask daily to its first 20 customers who order any noodle dish from 19-25 July 2025. Launched in Taiwan earlier this summer, the skin-nourishing Green Pepper Flavour Beef Noodle Mask is infused with Damask rose extract, collagen, vitamin B8 and the delightful aroma of green Sichuan pepper. Extending the brand’s artistry beyond the kitchen, this uplifting keepsake for lucky diners is ideal for pampering skin during the sweltering summer months.

    As an additional limited-time offer, patrons of Cafe Deco Pizzeria can present their receipt at Duan Chun Zhen in ELEMENTS within 7 days to enjoy HK$30 off the bill (with a minimum spend of HK$100 or more between 19 July and 18 August 2025). Both restaurants are managed in Hong Kong by Cafe Deco Group.

    The story of these celebrated Taiwanese beef noodles begins with Duan Chun Zhen, a passionate home cook who arrived in Taiwan from Sichuan in 1945. She supported herself by making the traditional seasonings of her province – bean paste, pickled pepper, spicy bean curd, sweet fermented rice – as well as aromatic Sichuan braised dishes, and selling them from a bicycle stall at Hsinchu Air Base. Her grandson, Fan Kwong Zhi, heir to her culinary expertise, opened the family’s first noodle shop in 2007 to honour her memory. Connecting Taiwanese cuisine to the world with beef noodles, the brand has grown to embrace 11 outlets in Taiwan, 5 in Hong Kong, and 2 in California, USA.

    The soul of Duan Chun Zhen’s house-special classic beef noodles is the broth that takes 18 hours to perfect, starting with an intricate 8-hour process of stir-frying raw fatty beef together with 23 different spices and herbs, including Da Hong Pao (big red) Sichuan peppercorns and Pixian doubanjiang (broad-bean paste). This intense, fragrant base is used to braise beef, which then simmers for hours with beef bone to make a moreish, mouth-tingling broth.

    Diners can choose from 2 kinds of noodles – thin noodles or wider, chewy handmade noodles – both designed to soak up the delicious house soup. During a traditional vermicelli production process, the thin noodles are punctured by multiple air holes, increasing their ability to absorb the flavours of the liquid. The handmade noodles benefit from repeated dough sheeting that not only keeps them firm and elastic but also results in an uneven thickness so they too can better ingest the soup.

    A whole chicken is simmered for 6 hours for the flavoursome and fragrant soup base of Rich Chicken Broth Noodles with Drumstick (HK$88) and Chicken Drumstick Noodles in Pepper Soup with Pickled Greens (HK$88). Among a selection of dry noodle dishes, Shredded Chicken with Garlic Flavoured Dry Noodles & Peanut (Thin Noodles) (HK$78) and Shredded Chicken with Green Pepper Flavoured Dry Noodles & Peanut (Thin Noodles) (HK$78) swaps the rich and fragrant soup for a dry, spicy punch. Satisfying rice dishes are also available, including Taiwanese Braised Minced Pork Rice (HK$78) and Vegan Minced Pork Rice with Organic Mushroom (HK$68).

    The authentic Taiwanese dining experience extends to signature items such as Sanxing Scallion Pancake (HK$48), whose crusty exterior reveals a soft, aromatic interior and the sharp, peppery taste of Taiwan’s best scallions. Taiwanese Fried Chicken (HK$48) and Deep-fried Pork Chop (HK$48) are other favourite choices. For a unique twist, guests are invited to savour the slightly salty Pork Intestine with Thin Noodles (HK$48) and the huangjiu-infused chicken treat of Chinese Yellow Rice Wine Boneless Chicken with Red Date (HK$78). Shrimp & Pork Wontons in House Special Chili Oil (HK$68) and Spicy Duck Blood Cellophane Noodles (HK$88) also deliver the spicy essence of Grandma Duan’s life-long love and creativity.

    To cater to the ELEMENTS business crowd, Duan Chun Zhen presents a convenient Combo Set at lunch, priced from HK$118 to HK$158 for a noodle or rice course, plus a complimentary snack of either Taiwanese Fried Dumplings (3pcs), Taiwanese Fried Chicken (3pcs), or Deep-fried Pork Chops (3pcs), and a refreshing drink. Options include Ginger Tea, Winter Melon Tea, Ginger Ale or another soft drink. For an additional HK$12, lunchers can upgrade to a selected house-speciality drink.

    The beverage menu showcases classic Taiwanese favourites, starring the flavoursome and textural Winter Melon Barley Delight (HK$36), sweetly fresh Peach Jasmine Green Tea (HK$34), and tropical Passion Fruit Pineapple (HK$34). Each beverage offers a unique flavour profile, perfect for complementing the restaurant’s vibrant dishes.

  • Cafe Deco Pizzeria Refreshes its Elements Branch with a More Expansive Ambience and Convivial Menu

    Cafe Deco Pizzeria Refreshes its Elements Branch with a More Expansive Ambience and Convivial Menu

    CAFE DECO PIZZERIA, the home of deliciously thin, light and crispy pizza and eclectic pan-European dishes, unveils a fresh and inviting new look at ELEMENTS in West Kowloon. The popular casual-dining venue managed by Cafe Deco Group offers a sleeker, more contemporary Italian vibe and additional seating for those seeking the house-signature thin-crust pizzas that have delighted locals and visitors for two generations. This revitalised space continues the legacy of Cafe Deco at the Peak, renowned for its stone-oven pizzas in the 1990s.

    Spanning more than 2,100 sq. ft, the pizzeria now accommodates 118 diners in welcoming contemporary interiors with calming neutral tones and wood accents. Pizzas are made to order with premium Caputo ‘00’ Pizzeria Flour, sun-ripened seasonal tomatoes and textured mozzarella from Italy, and baked in a state-of-the-art Wood Stone oven that reaches perfect temperatures for enhanced flavours and a crispy finish.

    In addition to its delectable pizzas, the menu features flavourful comfort food, taking diners on a journey from Italy to Europe and beyond. With tempting starters, nourishing soups, hearty main courses, and decadent desserts, complemented by an everyday happy hour, it is the perfect haven for family gatherings and get-togethers with friends.

    To mark its reimagined space, CAFE DECO PIZZERIA introduces new delicacies that are set to become firm favourites with lively diners looking to share. Trio Pork BBQ Pizza (HK$188) is an ideal summer meaty feast featuring sausage, ham, bacon and an elevated barbecue sauce that evokes the sizzle of country-park family outings. New starters include delectable Baked Garlic Flat Bread (HK$68), moreish Truffle Fries (HK$88) and Squash & Parmesan Croquettes (HK$98), a cheesy treat with pumpkin and lemon aioli. Japan’s savoury pancake brings a new twist to the street-food-inspired Okonomiyaki Corn Ribs (HK$98), dressed with bonito, sesame and seaweed.

    New mains include Grilled Togarashi Spring Chicken (HK$228), featuring tender half chicken with chilli-pepper togarashi seasoning, served with baby carrot, kale, orange and red onion. Blue Mussel (500g, HK$198) showcases sweet Australian mussels in a creamy herb sauce, perfect with garlicky toast. The dessert menu now offers four tempting options at HK$78 each, starring all-time favourites Fresh Strawberry, Mascarpone Cream and Banoffee Delice.

    Smoked Tuna Belly with Free Range Egg (HK$198) is the headlining pizza of the house, with gorgeous gooey, yolky egg highlighting a rich topping of tuna, shiitake, salmon roe, edamame, sakura shrimp and teriyaki eggplant paste. A premium surf and turf offering of M6 Wagyu Beef & Prawn (HK$208) with asparagus and capsicum; and Seafood Supreme (HK$198) embracing fresh seaside aromas and flavours of scallop, shrimp, crab meat, cuttlefish and mussel are other must-order pizzas.

    Beef Tartare (HK$168) with truffle cream on a toasted baguette; Roasted Octopus (HK$168); Garlic Prawn (HK$128) with a chilli kick served with sourdough; and House Spiced Chicken Wing (HK$108) stand out among the appetiser selections.

    Chef’s pasta recommendations include Tiger Prawn Linguine (HK$198) in a rich lobster cream sauce, the classic Linguine Alle Vongole (HK$178) with clams, white wine butter sauce, chilli and parsley, and Italian Sausage Rigatoni (HK$172) with pancetta, tomato cream, parmesan and a healthy crunch of kale and pea. The beloved Braised Pork Belly & Pumpkin Risotto (HK$178) features generous chunks of pork belly and roasted pumpkin, with kale, hazelnut and pumpkin seeds.

    Carnivores will enjoy the juicy USDA Black Angus Ribeye Steak (300g, HK$388) served with fries, roasted wild mushrooms and garlic herb butter; Slow-cooked Pork Rack (HK$248) is paired with tangy braised red wine cabbage, silky potato purée and caramelised apple; and an attractive Wagyu Beef Burger (HK$182) has all the expected accompaniments.

    Delicious new arrivals and house specials are available in Combo Sets for sharing on Saturday, Sunday and public holidays – choose 1 snack, appetiser and main for 2 people at HK$458, or 2 of each for HK$928 for 4 diners. Coffee or tea is included, with upgrades to speciality drinks for HK$18 each or HK$30 for a glass of house wine, Prosecco or a cocktail or mocktail. Dinner Sets are priced at HK$598 for 2 and HK$1,198 for 4, offering great value for weekday indulgence after 6:00 p.m. (excluding public holidays). Lunch Sets, served from 12 noon to 3:00 p.m., start at HK$128 per person and comprise a starter and a main, with dessert at 50% off.

    The beverage menu has been refreshed, featuring vibrant cocktails and mocktails ideal for summer. Priced at HK$82 each, premium cocktails are crafted in-house, including the tropical The Enchanted Garden with white rum, peach liqueur, coconut water, butterfly pea tea and lemon juice. The Darker Secret combines gin with hibiscus and lemon, while The Belly Button mixes vodka, apple juice, lemon juice and kiwi.

    Mocktails (HK$72 each) are equally imaginative, such as Bed of Roses, a blend of jasmine tea, butterfly pea tea and coconut water with a milky head and edible petals. Tuscan Afternoon combines green grape pulp and cranberry juice with lemon and rosemary, while Mango & Orange Nojito boasts fresh fruits and mint leaves. Happy Hour enlivens each day with rotating promotions.

    Gelato Milkshakes (HK$78) are house signatures made with premium Bonne Nature gelato, featuring rich Valrhona chocolate and flavourful Adamance fruit purées. Topped with cream and colourful accents, flavours include Chocolate with Guanaja 70%, Strawberry using wild strawberry purée, and White Chocolate Lotus Biscoff combining Dulcey 35% and caramelised biscuit.

  • Sichuan Rouge to Open Soon in Midtown, Causeway Bay Celebrating a Spectrum of Regional Flavours

    Sichuan Rouge to Open Soon in Midtown, Causeway Bay Celebrating a Spectrum of Regional Flavours

    Sichuan Rouge, a vibrant new culinary gem, is set to open in early July 2025 at Soundwill Plaza II, Midtown, Causeway Bay. Helmed by renowned Sichuan chef Hu Taiqing and homegrown veteran Kenny Chan, the restaurant aims to showcase the true essence of affordable, fine Sichuan cuisine. With authentic ingredients sourced from Sichuan province and Chongqing, the team will challenge the notion that Sichuan food is solely about numbing spiciness, or mala, presenting instead a rich and complex array of flavours.

    Spanning ​​more than 1,000 sq. ft, Sichuan Rouge’s interior design is inspired by the glamorous nightlife hotspot of Shek Tong Tsui in 1930s’ Hong Kong. Taking its lead from antique Chinese hard-wood cabinets and traditional Sichuan architecture, the space is dressed with dark wood-grained tables and chairs, a wooden archway and beams bedecked with Chinese lanterns, ornate carved window frames and old-fashioned neon signs – transporting diners back to an era of rich sentimentality. The main colour palette of deep, decadent reds extends from wall panels hand-painted with floral motifs to crimson velvet upholstered seating. Soft orange-red wall lighting reflects the vivid, lively essence of Sichuan cuisine.

    The main dining room seats a total of 76 people, with diners also invited outside to the terrace of its sister restaurant, modern Hong Kong hot-pot destination A Smoking Affair, to experience a unique Sichuan-style happy hour with beautiful views of Victoria Harbour.

    Lauded as a Culinary Master of China, Chef Hu Taiqing is an iconic figure in Sichuan gastronomy, known for his contemporary flair and crowd-pleasing hotpot brands. In a glittering career spanning more than 30 years, he has won numerous honours, including the ‘Gold Award’ in the 7th China Hotel Industry Professional Skill Competition – Sichuan District, and the ‘King of Chef’ award in the very first edition of a competition for famed chefs and restaurants in China. Chef Hu regularly serves as a guest lecturer and competition judge and appears on television food shows in mainland China, further consolidating his elevated status in the industry.

    Known locally as the walking dictionary of contemporary Sichuan cuisine, Chef Kenny Chan hails from a family of culinary artists who once operated a Sichuan bean-paste factory in Hong Kong. In his nearly 60 years as a chef, he has led the kitchens of many former top-rated Sichuan restaurants, including the Michelin-recommended Yunyan, Lumiere Sichuan Bistro + Bar, Sze Chuen Lau in Wanchai, and the World Trade Center Club. Among the culinary highlights of his distinguished career has been cooking for global political and business celebrities and hosting banquets for visiting British royal family members such as the Prince of Wales and the Duke of Edinburgh.

    Revered for its “hundred dishes and hundreds of flavours”, the complexity of Sichuan cuisine stems from the clever and careful use of local spices – an art of seasoning perfected over more than 3,000 years. There are 24 classic Sichuan flavour profiles, each imbued with the wisdom of the region’s Ba-Shu food culture, and achieved through precise matching of key ingredients. At the heart of the cuisine are the three peppers – the palate-numbing Sichuan pepper, hot and spicy chilli pepper, and pepper – and the golden trio of spring onion, ginger and garlic.

    Sichuan Rouge is committed to revealing the region’s authentic but less well-known flavour essences, while layering the menu with the creativity of its master chefs and an integration of Chinese and Western cultures. A bouquet of more than 40 spices and herbs imported from Sichuan and Chongqing infuses a feast of appetisers, soups, classic hot dishes, authentic rice and noodle preparations, and desserts, all showcasing the wonderful diversity of Sichuan flavours.

    Among must-try appetisers are Razor Clam with Sichuan Peppercorn, combining the plumpest razor clams with a refined sauce delivering spicy and numbing flavours; and the popular Chengdu street food of Sliced Beef and Ox Tripe in Chilli Sauce, whose secret recipe of red chilli oil with a splash of Baoning black vinegar has the perfect ratio of spiciness and sourness. Other highlights include the melt-in-the-mouth Deep-Fried Sliced Beef with Sichuan Peppercorn and Rock Salt; Chilled South African Abalone with Hangzhou Chilli; Young Pigeon with Pepper, and more.

    The menu is grounded in an array of home-style main dishes including the invitingly spicy Smoked Eel Wrapped with Fried Pork Intestine, which embodies the craftsmanship of the chefs. Smoked boneless local white eels are stuffed with chitlins marinated in fermented chilli bean paste, then diced and garnished with fried chillies. Featuring abalone and prawns, Duck Blood in Chilli Sauce is a luxurious take on a street-food tradition, while Mapo Tofu with Lobster pairs a lobster weighing approximately one catty with tender, silky tofu doused in hot red oil, resulting in spicy, fresh aromas and a delightful lingering aftertaste. 

    Rich in flavour and texture, Sautéed Prawn with Chilli Sauce is crispy on the outside and tender on the inside. Savoury and mellow on the palate,Twice-Cooked Pork with Black Bean and Soybean Paste is packed with Sichuan farm flavours. Sichuan Style Boiled Hand Cut Beef is similarly authentic, the meat imparting soft, spicy freshness as it ignites the taste buds.

    “Since ancient times, the Sichuan Basin has been called the ‘Land of Abundance’, thanks to its vast fertile land. Chilli peppers were not introduced to China until the late Ming Dynasty, so traditional Sichuan cooking featured milder and more nuanced flavours compared to the bright red, spicy profile widely known today,” says Chef Kenny Chan. “Chef Hu and I are excited to bring diners the original, diverse flavours of this glorious cuisine – a regional treasure that is in urgent need of rediscovery.”

    “Chef Chan and I have carefully curated a menu of many classic Sichuan dishes beloved for their variety of flavours. We hope gourmets from all around the world will come to Sichuan Rouge to appreciate the true essence of Sichuan cuisine and understand that its richness is not limited to numbing spices,” says Chef Hu Taiqing.

    Located on the 27th floor of Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay, Hong Kong, Sichuan Rouge will celebrate its soft opening in early July 2025. Initially, à la carte dishes will be served during the operating hours of 12 noon to 11 pm daily, with the launch of a dedicated lunch menu to follow in early August 2025.

  • Hermès opens the door of its Orange Box in Hong Kong

    Hermès opens the door of its Orange Box in Hong Kong

    On 11 January 2018, Hermès opened the door of its new store in Hong Kong, the original and first home in Greater China.

    Located in Landmark Prince’s, within the dynamic Central district on the corner of Ice House Street and Des Voeux Road, this new destination marks a significant milestone for Hermès and is a delightful occasion to celebrate the long-standing relationship
    between Hong Kong and our house.

    The relationship between Hermès and Hong Kong started with the first store in the city
    in 1975, followed by a dynamic expansion with a current network of seven shops in key locations. The Hermès homes host outstanding events and exhibitions, whilst encouraging a constant dialogue between  craftsmanship and the effervescent local culture.

    For the opening, Axel Dumas, CEO of Hermès, welcomed the guests and walked them through the three-floor majestic Orange Box.

    Designed and built by the Parisian architecture agency RDAI under the artistic direction of Denis Montel, the edifice draws its stylistic influences from local architecture.

    The design is inspired by bamboo scaffolding construction techniques, the copper-coloured anodised aluminum facade asserts the rhythm and verticality of bamboo.

    Eight kilometres of rectangular tubes align to form a mantle with kinetic effects. This storefront of a thousand reflections allows glimpses of a ground floor, a mezzanine level and an upper floor – three levels totalling 9,167 square feet of retail and reception space.

    The aluminium facade rises a further two storeys, accentuating the presence
    of Hermès at this strategic crossroads in the city. The building’s pre-existing structure – comprising numerous pillars and a low ceiling height – required the architects to draw upon their constructive prowess.

    The building benefits from natural light enabled to penetrate throughout. Staircases and daylight cascade down the openings. The three floor areas have been subdivided using openwork screens and mobile partitions to create small lounges and private salons.

    On the upper level, it gives way to a balcony from which the city, its skyscrapers and its double-decker tram can be admired.

    The store has two entrances. The main door, located on Ice House Street, opens onto spaces dedicated to women’s silk, fragrances, and jewellery accessories.

    Source : Hermès

    The second entrance, on Des Voeux Road, leads to the men’s universe, with silk, shoes, leather goods, ready-to-wear and a private lounge for made-to measure. The mezzanine is formed of a succession of alcoves on either side of the central space, offering an exclusive setting for jewellery. It is home to the women’s universe, with ready-to-wear, gloves, hats, watches, leather goods, and even a powder lounge, a precious and private boudoir.

    The upper floor accommodates the home universe: furniture, lighting, furnishing fabrics and wallpapers, tableware, and offers guests a lounge where to enjoy the comfort of Hermès home.

    Source : Hermès

    The floor, in mosaic on the ground floor and bamboo parquet elsewhere, is in places covered with rugs that incorporate the pattern of bamboo fibres.

    Source : Hermès

    The interior design features lacquered wood, leather, stucco, marble, and woven metal. A palette of warm colours ranging from the sandy hue of the women’s universe to the burnt wood shade of the men’s universe. Elements in champagne-coloured woven metal subdivide the spaces.

    The extensive use of glass on both façades suffuses the store with golden light. Filtered by a forest of bamboo in the heart of the urban jungle, it allows a sophisticated nature to regain its rights and powers. In an ultimate act of celebration, Hermès has invited the French duo of artists ZIM & ZOU to transform the store windows with delicate humour into enchanted paper castles.

    The opening was followed by a party in the West Kowloon Cultural District of Hong Kong to link Hermès to the local artistic culture.

    The Orange Box of Hermès is an interwoven space of the brand heritage. It is a celebration of art and craftsmaship, which stands out for its delicate and warm colours. While walking through the three floor, the retail space resembles an art gallery and the products are showcased as if they were artworks to be appreciated more than purchased.

    Isn’t it the image of luxury we all have depicted in our mind and that today seems to be lost?

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  • Olive Young unveiled new store experience in Korea

    Olive Young unveiled new store experience in Korea

    The Olive Young Myeongdong flagship store reopened in December to celebrate the 5th anniversary of its opening, offering customers a unique and personalized shopping experience.

    The store presents a different experience on each floor.  The first floor is a specialized space for skin care with the Derma cosmetic specialty corner. Derma Cosmetics is one of the core products of Olive Young, along with Dr. Jart, CNP, Cell Fusion, and Eucerin.

    On the same floor also a space dedicated to fragrances.

    The second floor dedicated to colours and style is dominated by a large mirror. Consumers can product freely in front of the mirror, talk to friends in the make-up bar, and compare various brands. Olive Young said that the renewal aimed to enhance customer experience and make them staying.

    Another area on the same floor is dedicated to nails with various brands, namely dashing diva, Incoco, Nail’s nail.

    Surprisingly, nail polish is not the king product, following the trend Olive Young focuses on the popular nail sticker types  easy to put on.

    In addition, a key role is played by the so-called “Beauty Advisor”, who helps consumers choosing products. Most of them are fluent in foreign languages, Chinese and Japanese, specifically, and are trained to quickly respond to customers’ requests.

    Olive Young said, “The store is designed based on the trends we found in the data collected from the 5 years of operations of the store. Our aim is to make K-Beauty the mecca for foreign customers as well as the first place to learn about lifestyle trends for domestic customers.”

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  • Shinsegae’s beauty multi-shop ‘CHICOR’ opens the largest store

    Shinsegae’s beauty multi-shop ‘CHICOR’ opens the largest store

    Shinsegae Department Store Beauty multi-shop ‘CHICOR’ opens the largest flagship store in Gangnam Station. Gangnam is the 6th store and the first road shop after Daegu, Gwangju, and Goyang. CHICOR Gangnam is opened in the main street of Gangnam Station which is one of the representative commercial supremacy.

    It is located in the Kumkang Shoe building near Sinnon Hyun Station.

    It provides a space for experiential activities through beauty shopping, play, culture, and service, rather than a simple cosmetics sales space.

    The store is the largest of CHICOR stores with 1061 square meters (321 pyong). The three-story store has over 250 beauty brands.

    Categories have more segmented and specialized from existing line make-up, skin, body, hair, and men to beauty tools, kids, and room fragrances.

    This flagship store has a clear concept for each floor and seeks differentiation from other beauty shops. The first floor is decorated with an Extreme Beauty theme.

    Professional makeup, nail care and beauty tools are available on the first floor. The second floor is a beauty recipe theme that provides a full recipe for skin-care, body-care and perfume for your skin.

    The first floor of the basement is a beauty solution that provides expert solutions in skin care and hair care rooms.

    In addition to this, store is also organized hair care, men’s care and lifestyle products. In particular, the lifestyle section introduces a beauty item zone for children, and the beauty of the whole family can be found in one place.

    CHICOR plans to provide customers with various events such as makeup lecture event on Beauty Yu Tuber ‘Risabae’ in commemoration of the opening of the flagship store.

    CHICOR said, “Gangnam is a gathering place where people come for various purposes such as language study, shopping, and play.” “It will be a flagship store that will position itself as a landmark for resting with beauty.”

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  • New Eve Lom store in Harbour City, Hong Kong

    New Eve Lom store in Harbour City, Hong Kong

    The store opening is the culmination of a collaboration between Eve Lom and NY-based creative branding agency, School House, that first began with a refresh of the brand’s positioning.

    Eve Lom was one of the first founder brands in the luxury beauty space; since her entrance more than 30 years ago, the space, much like Hong Kong, has become crowded, causing a shift in the luxury paradigm.

    Inspired by the disciplined reductivity and subtlety of Eve Lom, the store concept offers guests a unique luxury beauty experience in the heart of the bustle of Hong Kong’s Harbour City.

    To complement its presence in one of the most densely populated and over-saturated cities in the world, the store actively refuses noise, in all senses of the word, with its overall atmosphere built from multiple curvaceous felt panels that seemingly envelope you upon entrance and absorb all chaos from the store’s surroundings.

    To bring the space to life, School House’s design team incorporated the new brand visualization using Eve Lom’s traditional color palette of white and gold while incorporating a new soft pink and green tones, inspired by the original balm cleanser coloration, along with the strategic use of a soft black.

    School House combined a mix of hard and soft materials such as slate, felt, porcelain and onyx to create an environment of simplicity and depth, to mirror the products being sold. The store is complete with an assisted consultation area, a full-line demo and testers display, and a retractable panel for privacy. The store signals a new era for the brand by making a powerful understatement, like only Eve Lom can.

    Consumers now seek authority, authenticity and simplicity from luxury beauty brands, tenets that Eve Lom has always represented. Noticing this change, School House saw an opportunity to reinvigorate the brand by strongly expressing its subtleties in order to take Eve Lom from the person to a persona through the execution of a strategy across a new brand visualization, including this new store concept.

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