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Because we did so many covers, it was like a factory. We’d work 17 or 18 hours a day, six days a week. You learned how to be organised there and how to do things in big quantities, but it was really tough. I worked there for two years, but many people didn’t last more than three months.”",[],{},{"nodeType":85,"data":4000,"content":4001},{},[4002],{"nodeType":81,"value":4003,"marks":4004,"data":4005},"He eventually made his way back to Hong Kong, where he continued to master his skills working with chef Olivier Elzer at Seasons, chef Daniel Calvert at Belon, and chef Shane Osborne at Arcane, where he led the Michelin-starred restaurant as head chef for close to six years.",[],{},{"nodeType":85,"data":4007,"content":4008},{},[4009],{"nodeType":81,"value":4010,"marks":4011,"data":4012},"“I’ve always been comfortable in every situation I’ve been put in,” he says. “I’ve never been put in a section that I couldn’t handle; I’ve always just grasped it. 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You’re exhausted, but I was confident in the results I achieved.”",[],{},{"metadata":4014,"sys":4017,"fields":4026},{"tags":4015,"concepts":4016},[],[],{"space":4018,"id":4020,"type":14,"createdAt":4021,"updatedAt":4021,"environment":4022,"publishedVersion":125,"revision":333,"contentType":4024,"locale":27},{"sys":4019},{"type":10,"linkType":11,"id":12},"58mspAHrwbsvooO3EXXuWU","2026-05-08T06:56:23.312Z",{"sys":4023},{"id":19,"type":10,"linkType":20},{"sys":4025},{"type":10,"linkType":25,"id":585},{"hash":4027,"images":4028,"galleryLayout":2357,"ratio":612},"untitled-entry-2026-05-08-at-06-55-10",[4029],{"metadata":4030,"sys":4033,"fields":4040},{"tags":4031,"concepts":4032},[],[],{"space":4034,"id":4036,"type":329,"createdAt":4037,"updatedAt":4037,"environment":4038,"publishedVersion":125,"revision":333,"locale":27},{"sys":4035},{"type":10,"linkType":11,"id":12},"3xDz9McjNpnQELIWnS47o2","2026-05-08T06:56:19.430Z",{"sys":4039},{"id":19,"type":10,"linkType":20},{"title":4041,"description":336,"file":4042},"Té Bo Spring Menu (02-26) 20",{"url":4043,"details":4044,"fileName":4049,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/3xDz9McjNpnQELIWnS47o2/abb1c393e8404dc98196e47429653947/Te%C3%8C__Bo_Spring_Menu__02-26__20.jpg",{"size":4045,"image":4046},32803143,{"width":4047,"height":4048},5907,7875,"Té Bo Spring Menu (02-26) 20.jpg",{"metadata":4051,"sys":4054,"fields":4063},{"tags":4052,"concepts":4053},[],[],{"space":4055,"id":4057,"type":14,"createdAt":4058,"updatedAt":4058,"environment":4059,"publishedVersion":125,"revision":333,"contentType":4061,"locale":27},{"sys":4056},{"type":10,"linkType":11,"id":12},"6UmlEXJSVqlm0mEEW4pgT1","2026-05-08T06:58:00.325Z",{"sys":4060},{"id":19,"type":10,"linkType":20},{"sys":4062},{"type":10,"linkType":25,"id":372},{"hash":4064,"richText":4065},"untitled-entry-2026-05-08-at-06-57-42",{"nodeType":73,"data":4066,"content":4067},{},[4068,4075,4082,4089],{"nodeType":85,"data":4069,"content":4070},{},[4071],{"nodeType":81,"value":4072,"marks":4073,"data":4074},"Comfortable as he may have been working for other chefs, Sebastian is now all on his own, leading Té Bo with a freedom he has never yet experienced. How’s that change of pace like for him?",[],{},{"nodeType":85,"data":4076,"content":4077},{},[4078],{"nodeType":81,"value":4079,"marks":4080,"data":4081},"“It’s a whole different mindset, which I’m still getting used to, because now I’m truly on my own,” he admits. “I’d say it’s just sink or swim. I wouldn’t say every dish will be amazing, because if you’re creating dozens of dishes a year – let’s be real – some of them are not gonna be as great. But you learn, and you figure out what works and what doesn’t, and you start building almost an encyclopedia of all the dishes that have worked before.”",[],{},{"nodeType":85,"data":4083,"content":4084},{},[4085],{"nodeType":81,"value":4086,"marks":4087,"data":4088},"Té Bo originally launched back in 2024 as part of the member’s club 1880, but we all know how that business went, and it wasn’t long until it hit Sebastian that his restaurant might also go down with the ship. Fortunately, Swire swept in and decided to keep Té Bo running.",[],{},{"nodeType":85,"data":4090,"content":4091},{},[4092],{"nodeType":81,"value":4093,"marks":4094,"data":4095},"“They were very keen to keep us, and I was very keen to keep going because I thought we had a very good momentum,” he tells me. “We made it onto the Michelin Guide within four months of opening, the team was amazing and I was very confident in the food, so I was ready to do whatever it took to make this happen. 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Serving up modern European cuisine thanks to Sebastian’s Swiss-Italian heritage and French training, Té Bo changes its menu often, keep its offerings fresh and seasonal. Just earlier last month, the restaurant launched its latest menu, which now highlights everything from red prawn carpaccio with lobster jelly and pickled myoga, and lightly roasted white asparagus with Piemonte hazelnut and truffled Taiyouran egg yolk, to Hokkaido scallop raviolo in a roasted fish sauce, and Patagonian toothfish in Champagne sauce with Oscietra caviar and trout roe.",[],{},{"nodeType":85,"data":4161,"content":4162},{},[4163],{"nodeType":81,"value":4164,"marks":4165,"data":4166},"“I think we’re finding our stride, and I think it’s comfortable,” he reflects. “We know what the restaurant is about, and the people here in Taikoo Place know us. Dinner time is up and down, but lunch is very, very busy. It’s a tough ask for people to come to Quarry Bay, but they’re making the trip here, from Central and around Hong Kong, so that’s been great. ",[],{},{"nodeType":85,"data":4168,"content":4169},{},[4170],{"nodeType":81,"value":4171,"marks":4172,"data":4173},"“For now, I’m very happy, I’m very fulfilled,” he says with a smile. “But I won’t lie and say I don’t want a Michelin star. I can’t say it’s next, but it's definitely what I aim for. I’ve worked in Michelin starred restaurants my whole life, and to get one myself is a big deal for me. If one day we ever do get a star, that would be my proudest moment ever. I didn’t work in this industry and in all these Michelin starred restaurants to not be recognised, you know?”",[],{},{"metadata":4175,"sys":4178,"fields":4188},{"tags":4176,"concepts":4177},[],[],{"space":4179,"id":4181,"type":14,"createdAt":4182,"updatedAt":4183,"environment":4184,"publishedVersion":3718,"revision":44,"contentType":4186,"locale":27},{"sys":4180},{"type":10,"linkType":11,"id":12},"2E6QUI4JmUG6HqWoLsPZlV","2026-04-21T06:15:04.294Z","2026-05-11T04:27:09.524Z",{"sys":4185},{"id":19,"type":10,"linkType":20},{"sys":4187},{"type":10,"linkType":25,"id":3424},{"title":4189,"slug":4190,"thumbnail":4191,"richText":4213,"contentBlocks":4223},"r é n Shares Insights at A Little Bit Extra's Down Syndrome Symposium","r-e-n-shares-insights-at-a-little-bit-extras-down-syndrome-symposium",{"metadata":4192,"sys":4195,"fields":4203},{"tags":4193,"concepts":4194},[],[],{"space":4196,"id":4198,"type":329,"createdAt":4199,"updatedAt":4200,"environment":4201,"publishedVersion":157,"revision":158,"locale":27},{"sys":4197},{"type":10,"linkType":11,"id":12},"buMTXRdjLyRZaUm627AoZ","2026-04-21T06:19:17.476Z","2026-04-21T07:00:59.199Z",{"sys":4202},{"id":19,"type":10,"linkType":20},{"title":4204,"description":336,"file":4205},"PHOTO-2026-03-21-16-17-00",{"url":4206,"details":4207,"fileName":4212,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/buMTXRdjLyRZaUm627AoZ/54877e67713a91f51dddb32de6d16082/PHOTO-2026-03-21-16-17-00-2.jpg",{"size":4208,"image":4209},1128831,{"width":4210,"height":4211},1411,1306,"PHOTO-2026-03-21-16-17-00-2.jpg",{"data":4214,"content":4215,"nodeType":73},{},[4216],{"data":4217,"content":4218,"nodeType":85},{},[4219],{"data":4220,"marks":4221,"value":4222,"nodeType":81},{},[],"Our founder was invited to speak at the second of a trilogy of symposiums exploring the development of youths with Down Syndrome.",[4224],{"metadata":4225,"sys":4228,"fields":4238},{"tags":4226,"concepts":4227},[],[],{"space":4229,"id":4231,"type":14,"createdAt":4232,"updatedAt":4233,"environment":4234,"publishedVersion":736,"revision":44,"contentType":4236,"locale":27},{"sys":4230},{"type":10,"linkType":11,"id":12},"6xqyNrS7sjWBmxmbL8iRKb","2026-05-11T04:16:54.047Z","2026-05-11T04:30:17.847Z",{"sys":4235},{"id":19,"type":10,"linkType":20},{"sys":4237},{"type":10,"linkType":25,"id":372},{"hash":4239,"richText":4240},"untitled-entry-2026-05-11-at-04-16-44",{"nodeType":73,"data":4241,"content":4242},{},[4243,4250],{"nodeType":85,"data":4244,"content":4245},{},[4246],{"nodeType":81,"value":4247,"marks":4248,"data":4249},"Founded in 2022 by Abi Tannis Porter, A Little Bit Extra is a local charity with a mission to empower individuals with Down Syndrome and the families that support them with resources in health, therapy, education and career opportunities. Late last year, the organisation launched a new series of symposiums exploring the developmental stages for youths with Down Syndrome, with the first focusing on the very early years of childhood. The second symposium, which took place back in March, looked at their early adolescence and school years. Representing r é n, our founder Jo Soo Tang was invited to one of the symposium's numerous panels, sharing her insights and experiences working with young people with Down Syndrome in a discussion that revolved around community and how social enterprises such as ours can support these youths. ",[],{},{"nodeType":85,"data":4251,"content":4252},{},[4253],{"nodeType":81,"value":4254,"marks":4255,"data":4256},"“To be able to share my experiences working with and supporting youths with Down Syndrome was deeply rewarding for me,” says Jo. “Over the past year and a half, r é n has provided vocational training and career opportunities to upwards of 80 individuals with Down Syndrome, and through relationships with organisations like A Little Bit Extra and their community, we hope to continue extending our reach to more families in need.”",[],{},1779075916937]