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The collaborative exhibition is an embodiment of EAST’s vision as a contemporary and welcoming space for everyone to connect, fostering community through art, culture, and care.",[],{},{"nodeType":85,"data":3773,"content":3774},{},[3775],{"nodeType":81,"value":3776,"marks":3777,"data":3778},"Participating in the exhibition are three London-based emerging artists – Olivia Jeeyun Joung, Marcelle Rosfelder-Leu, and Ho Long Pang (Olkamll) – alongside two Hong Kong artists – DD Yung and Joyce Chiang, whose works are currently being displayed across EAST Hong Kong’s lobby from until April 30. Though distinct in media, visual language, and cultural influences, these artists are all connected by their shared desire to give back to the community and lower barriers to entry to the creative industry. The exhibition both celebrates and highlights the importance of community, within which these artists’ unique individuality plays a significant, harmonic role. ",[],{},{"metadata":3780,"sys":3783,"fields":3793},{"tags":3781,"concepts":3782},[],[],{"space":3784,"id":3786,"type":14,"createdAt":3787,"updatedAt":3788,"environment":3789,"publishedVersion":786,"revision":125,"contentType":3791,"locale":27},{"sys":3785},{"type":10,"linkType":11,"id":12},"3Uj1GEaNPMfSo3KJrqwBW9","2026-04-08T03:43:01.701Z","2026-04-08T03:44:18.727Z",{"sys":3790},{"id":19,"type":10,"linkType":20},{"sys":3792},{"type":10,"linkType":25,"id":585},{"noteForInternalReferenceOnly":3794,"hash":3795,"images":3796,"galleryLayout":2363,"ratio":652},"Pop-up 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Her practice centres on ",[],{},{"nodeType":81,"value":3914,"marks":3915,"data":3917},"Jeong",[3916],{"type":1425},{},{"nodeType":81,"value":3919,"marks":3920,"data":3921}," (정) – a profound Korean concept of deep, selfless affection and emotional bonds that develop gradually through shared experiences, time, touch, and mutual care – rooted in the Confucian values of respect and endurance during hardship. Through repetitive gestures (often painting directly with her fingers),  layered brushstrokes, and found objects like thread (evoking the \"red thread of fate\"), Joung visualises the slow accumulation of emotions over instantaneous feelings. In a digital, increasingly impersonal world, her work reminds viewers of the vital importance of genuine human connection, compassion, and thriving relationships, encouraging a return to a more affectionate society.",[],{},{"nodeType":85,"data":3923,"content":3924},{},[3925,3929,3933,3937,3941],{"nodeType":81,"value":3926,"marks":3927,"data":3928},"“For this project, I chose to present works that I created in the UK rather than my more recent works made with Korean materials,” Olivia explains. “This decision came from a personal desire to share my understanding of relationships formed within a multicultural city like London, and to observe how these ideas resonate in another multicultural context such as Hong Kong. I believe that experiences of connection differ between more single cultural societies and multicultural cities. In a single cultural context, ",[],{},{"nodeType":81,"value":3914,"marks":3930,"data":3932},[3931],{"type":1425},{},{"nodeType":81,"value":3934,"marks":3935,"data":3936}," often grows through shared backgrounds and familiar experiences, forming a sense of closeness through similarity. In contrast, ",[],{},{"nodeType":81,"value":3914,"marks":3938,"data":3940},[3939],{"type":1425},{},{"nodeType":81,"value":3942,"marks":3943,"data":3944}," in multicultural cities emerges from difference, from learning to empathize with others whose backgrounds, languages, and histories are not the same as one’s own. It is through these differences that care, curiosity, and affection begin to form.",[],{},{"nodeType":85,"data":3946,"content":3947},{},[3948,3952,3956,3960,3964,3968,3972,3976,3980],{"nodeType":81,"value":3949,"marks":3950,"data":3951},"“As someone who moved between multiple countries and schools, I often felt a sense of absence of ",[],{},{"nodeType":81,"value":3914,"marks":3953,"data":3955},[3954],{"type":1425},{},{"nodeType":81,"value":3957,"marks":3958,"data":3959},". I experienced loneliness and a longing for emotional closeness, believing that the familiar form of ",[],{},{"nodeType":81,"value":3914,"marks":3961,"data":3963},[3962],{"type":1425},{},{"nodeType":81,"value":3965,"marks":3966,"data":3967}," I knew from Korea was missing. Over time, however, I realized this was a misconception. Although it did not appear in the same form, ",[],{},{"nodeType":81,"value":3914,"marks":3969,"data":3971},[3970],{"type":1425},{},{"nodeType":81,"value":3973,"marks":3974,"data":3975}," existed across cultures. Simple gestures such as holding the door open for the next person, natural compliments, potluck dinners, going to the pub together after work, or small talk revealed a shared emotional language. No matter where I lived or which culture I encountered, I came to understand that ",[],{},{"nodeType":81,"value":3914,"marks":3977,"data":3979},[3978],{"type":1425},{},{"nodeType":81,"value":3981,"marks":3982,"data":3983}," exists everywhere.”",[],{},{"metadata":3985,"sys":3988,"fields":3997},{"tags":3986,"concepts":3987},[],[],{"space":3989,"id":3991,"type":14,"createdAt":3992,"updatedAt":3992,"environment":3993,"publishedVersion":44,"revision":333,"contentType":3995,"locale":27},{"sys":3990},{"type":10,"linkType":11,"id":12},"6hLCryxzeSfxY3nFDUT0M9","2026-04-01T04:23:24.345Z",{"sys":3994},{"id":19,"type":10,"linkType":20},{"sys":3996},{"type":10,"linkType":25,"id":585},{"noteForInternalReferenceOnly":3998,"hash":3999,"images":4000,"galleryLayout":2363,"ratio":612},"Marcelle photo","marcelle-photo",[4001],{"metadata":4002,"sys":4005,"fields":4013},{"tags":4003,"concepts":4004},[],[],{"space":4006,"id":4008,"type":329,"createdAt":4009,"updatedAt":4010,"environment":4011,"publishedVersion":241,"revision":158,"locale":27},{"sys":4007},{"type":10,"linkType":11,"id":12},"3dymgGEO19NJcy981LfYe9","2026-04-01T04:23:13.442Z","2026-04-01T06:07:07.760Z",{"sys":4012},{"id":19,"type":10,"linkType":20},{"title":4014,"description":336,"file":4015},"DSC8218",{"url":4016,"details":4017,"fileName":4022,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/3dymgGEO19NJcy981LfYe9/fce47089df3bb0d84f046fa88e620401/_DSC8218.jpg",{"size":4018,"image":4019},435008,{"width":4020,"height":4021},1227,1840,"_DSC8218.jpg",{"metadata":4024,"sys":4027,"fields":4037},{"tags":4025,"concepts":4026},[],[],{"space":4028,"id":4030,"type":14,"createdAt":4031,"updatedAt":4032,"environment":4033,"publishedVersion":241,"revision":158,"contentType":4035,"locale":27},{"sys":4029},{"type":10,"linkType":11,"id":12},"7GF1KJgNTEe1BLDsNxGBTO","2026-04-01T04:23:59.500Z","2026-04-02T03:39:58.593Z",{"sys":4034},{"id":19,"type":10,"linkType":20},{"sys":4036},{"type":10,"linkType":25,"id":372},{"noteForInternalReferenceOnly":4038,"hash":4039,"richText":4040},"Marcelle text","marcelle-text",{"nodeType":73,"data":4041,"content":4042},{},[4043,4050,4057,4064],{"nodeType":85,"data":4044,"content":4045},{},[4046],{"nodeType":81,"value":4047,"marks":4048,"data":4049},"Marcelle Rosfelder-Leu is a Swiss-Japanese artist based in London and Zurich, holding an MA in Painting from the Royal College of Art and an MA in Archaeology from SOAS, University of London. Her background in early Asian art and mixed heritage inform a hybrid practice blending Abstract Expressionism with East Asian ink traditions. Through sweeping gestural strokes, transparent washes, dripping, and inscriptive marks (oil stick and charcoal), she treats the canvas as a site of emergence, exploring presence and absence, memory, intimacy, fractured language, and the concept of Chi.",[],{},{"nodeType":85,"data":4051,"content":4052},{},[4053],{"nodeType":81,"value":4054,"marks":4055,"data":4056},"“I interpret the campaign as a dialogue between reality and hope – acknowledging lived challenges while holding space for joy, resilience, and possibility,” Marcelle tells us. “My paintings draw on nostalgia, architectural memory, and perspectives from Macau, using space and atmosphere to reflect how places carry both struggle and warmth over time. In the context of EAST and r é n, this approach resonates with the idea of fostering community and creativity within urban environments, where support and care allow individuals – especially young people – to reclaim optimism and imagine a brighter future.",[],{},{"nodeType":85,"data":4058,"content":4059},{},[4060],{"nodeType":81,"value":4061,"marks":4062,"data":4063},"“r é n’s ethos resonates deeply with me,” she adds. “Having lived in Hong Kong, I experienced first-hand the importance of increasing social awareness around inclusivity, and expanding work and study opportunities for disadvantaged youth. Our collaboration has emerged spontaneously, and its purpose feels aligned – rooted in shared values of kindness, participation and support through creative practice. I hope my artwork engages the community by offering a moment of pause and reflection within the urban environment. By drawing on nostalgia, architectural memory and place, the paintings create an emotional entry point that invites viewers to slow down and consider the layered experiences that shape a city and its people. In the context of this campaign, I hope the work encourages empathy and quiet connection – inspiring viewers to recognise resilience in everyday spaces, and to feel a sense of shared humanity, care, and hope that extends beyond the artwork itself.”",[],{},{"nodeType":85,"data":4065,"content":4066},{},[4067],{"nodeType":81,"value":1581,"marks":4068,"data":4069},[],{},{"metadata":4071,"sys":4074,"fields":4084},{"tags":4072,"concepts":4073},[],[],{"space":4075,"id":4077,"type":14,"createdAt":4078,"updatedAt":4079,"environment":4080,"publishedVersion":241,"revision":158,"contentType":4082,"locale":27},{"sys":4076},{"type":10,"linkType":11,"id":12},"5mw6QgvRHpE41gNPEJumqb","2026-04-01T04:30:01.170Z","2026-04-01T05:42:14.712Z",{"sys":4081},{"id":19,"type":10,"linkType":20},{"sys":4083},{"type":10,"linkType":25,"id":585},{"noteForInternalReferenceOnly":4085,"hash":4086,"images":4087,"galleryLayout":2363,"ratio":612},"Olkamll photo","olkamll",[4088],{"metadata":4089,"sys":4092,"fields":4099},{"tags":4090,"concepts":4091},[],[],{"space":4093,"id":4095,"type":329,"createdAt":4096,"updatedAt":4096,"environment":4097,"publishedVersion":125,"revision":333,"locale":27},{"sys":4094},{"type":10,"linkType":11,"id":12},"3zjkyiiO2EbdIBrhS8OqVs","2026-04-01T04:29:51.639Z",{"sys":4098},{"id":19,"type":10,"linkType":20},{"title":4100,"description":336,"file":4101},"DSC7257",{"url":4102,"details":4103,"fileName":4106,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/3zjkyiiO2EbdIBrhS8OqVs/c88bd47cc3593ad1b839d16e8ef3fcc5/_DSC7257.jpg",{"size":4104,"image":4105},2156074,{"width":3668,"height":3669},"_DSC7257.jpg",{"metadata":4108,"sys":4111,"fields":4121},{"tags":4109,"concepts":4110},[],[],{"space":4112,"id":4114,"type":14,"createdAt":4115,"updatedAt":4116,"environment":4117,"publishedVersion":157,"revision":125,"contentType":4119,"locale":27},{"sys":4113},{"type":10,"linkType":11,"id":12},"5ewXLvsF7pKRbQtF3K2jCp","2026-04-01T05:41:46.116Z","2026-04-02T03:46:57.412Z",{"sys":4118},{"id":19,"type":10,"linkType":20},{"sys":4120},{"type":10,"linkType":25,"id":372},{"noteForInternalReferenceOnly":4122,"hash":4123,"richText":4124},"Olkamll text","olkamll-text",{"nodeType":73,"data":4125,"content":4126},{},[4127,4134,4141],{"nodeType":85,"data":4128,"content":4129},{},[4130],{"nodeType":81,"value":4131,"marks":4132,"data":4133},"Ho Long Pang, who works under the alias Olkamll, is a London-based multidisciplinary artist from Hong Kong. His pieces span across and combine a multitude of practices, from painting to sculpture and installations to time-based works. His practice blurs the boundaries between disciplines, marrying them in symphonic harmony, challenging conventional classifications and specific categorisation. More recently, he has taken great interest in the usage of light and movement in his pieces, incorporating optical effects and computer-programmed visuals. He challenges the intangibility of light and reconsiders its tactility by combining his experiments with light with his expertise in wood and metal. His current works draw from his personal experience of going through heart surgery, inviting his audience to reflect on space, existence, and their purpose.",[],{},{"nodeType":85,"data":4135,"content":4136},{},[4137],{"nodeType":81,"value":4138,"marks":4139,"data":4140},"“With my experience with heart surgery, I came to realise how much we take for granted,” Olkamll shares. “I was also aware that there are many more who are experiencing worse, and suffering more than I was, which gave me a whole new respect for those that are living under those circumstances. In times of hardships during recovery, the idea that there's so much out there that I have yet to experience kept me going. Through my art, I want to inspire hope to those the same way imagining the day I'll be able to experience those things did for me, as well as give a sense of comfort and provide a moment of contentment to those who are suffering.",[],{},{"nodeType":85,"data":4142,"content":4143},{},[4144],{"nodeType":81,"value":4145,"marks":4146,"data":4147},"“I found the theme of celebrating the resilience of, and inspiring hope to, disabled youths particularly inspiring and personal, and so I wanted the pieces to be uplifting. With my recent experience with heart surgery, I found myself having a greater appreciation for inconspicuous and casual things – things I never used to notice – and I hope by bringing forward those moments of appreciation, I can inspire the same type of appreciation to those who are struggling and encourage people to start looking around and noticing the simple beauty of being.”",[],{},{"metadata":4149,"sys":4152,"fields":4162},{"tags":4150,"concepts":4151},[],[],{"space":4153,"id":4155,"type":14,"createdAt":4156,"updatedAt":4157,"environment":4158,"publishedVersion":66,"revision":158,"contentType":4160,"locale":27},{"sys":4154},{"type":10,"linkType":11,"id":12},"6r857vEZklKc62QcCY3ORp","2026-04-01T05:50:41.539Z","2026-04-01T05:51:07.941Z",{"sys":4159},{"id":19,"type":10,"linkType":20},{"sys":4161},{"type":10,"linkType":25,"id":585},{"noteForInternalReferenceOnly":4163,"hash":4164,"images":4165,"galleryLayout":2363,"ratio":612},"DD Yung photo","dd-yung",[4166],{"metadata":4167,"sys":4170,"fields":4177},{"tags":4168,"concepts":4169},[],[],{"space":4171,"id":4173,"type":329,"createdAt":4174,"updatedAt":4174,"environment":4175,"publishedVersion":125,"revision":333,"locale":27},{"sys":4172},{"type":10,"linkType":11,"id":12},"2Sk5X90DXTkh2EBJQxmxcE","2026-04-01T05:48:36.194Z",{"sys":4176},{"id":19,"type":10,"linkType":20},{"title":4178,"description":336,"file":4179},"DSC6991",{"url":4180,"details":4181,"fileName":4184,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/2Sk5X90DXTkh2EBJQxmxcE/727f3af8c0a7a36ac4bee593496b896e/_DSC6991.jpg",{"size":4182,"image":4183},625510,{"width":3668,"height":3669},"_DSC6991.jpg",{"metadata":4186,"sys":4189,"fields":4199},{"tags":4187,"concepts":4188},[],[],{"space":4190,"id":4192,"type":14,"createdAt":4193,"updatedAt":4194,"environment":4195,"publishedVersion":66,"revision":158,"contentType":4197,"locale":27},{"sys":4191},{"type":10,"linkType":11,"id":12},"XDRMCVNfgffjjENvZAkhR","2026-04-01T05:50:57.609Z","2026-04-02T03:59:22.715Z",{"sys":4196},{"id":19,"type":10,"linkType":20},{"sys":4198},{"type":10,"linkType":25,"id":372},{"noteForInternalReferenceOnly":4200,"hash":4201,"richText":4202},"DD Yung text","dd-yung-text",{"nodeType":73,"data":4203,"content":4204},{},[4205,4212,4219],{"nodeType":85,"data":4206,"content":4207},{},[4208],{"nodeType":81,"value":4209,"marks":4210,"data":4211},"DD Yung is an artist driven by feline curiosity and a playful spirit. Much like her cat companions, she embraces whimsical techniques to create art that is deeply woven into the fabric of her life, particularly through her textile works. “You cannot be a boring artist,” says DD. “You need to be an interesting person with an optimistic attitude to be truly creative.” Through the use of lines to connect various forms, her work explores the interconnected relationship between humans and nature, which she considers the most fundamental element in all artistic expression. In her practice, DD reconstructs a vibrant world of flowers and plants using a mix of materials, including reclaimed and recycled elements. Her artwork invites viewers into a lush, visually seductive landscape. ",[],{},{"nodeType":85,"data":4213,"content":4214},{},[4215],{"nodeType":81,"value":4216,"marks":4217,"data":4218},"“My journey as an artist is deeply intertwined with my experiences in the community,” DD explains. “Recently, I met a young boy through one of my community projects, and witnessing his growth has been incredibly inspiring. Jo played a pivotal role in helping him seize the opportunity to fulfill his dreams; she was there to listen and support him. This experience resonates deeply with my vision as an artist – one rooted in connection and sharing. It reaffirms my commitment to using my art to uplift others and foster a sense of community, just as Jo has done.",[],{},{"nodeType":85,"data":4220,"content":4221},{},[4222],{"nodeType":81,"value":4223,"marks":4224,"data":4225},"“Working with r é n has been a truly inspiring experience,” she adds. “Their dedication to uplifting disadvantaged youths resonates deeply with me. Collaborating with them has reinforced my belief that art can be a powerful force for social change. It’s a reminder of how our work can impact lives directly, connecting communities and sparking important conversations about our shared experiences. I envision my artwork engaging the community by vividly portraying the struggles and triumphs of disadvantaged youths. Through bright colors and organic shapes, I hope to evoke strong emotions that encourage viewers to reflect on empathy and support. 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She moved to the United States to pursue a Bachelor of Science in Environmental Science at UCLA and then a Master of Architecture at University of Pennsylvania. Chiang’s work speaks to how we navigate through stability and change in our everyday life – capturing the nuances of peace and flux and the journey to equilibrium. Stories unfold through her creative process – where she uses a multi-layered approach to foster an active dialogue between artist and medium, in pursuit of harmony and balance on canvas. Her artworks have been included in group shows at Hart Haus and exhibited at Affordable Art Fair Hong Kong.",[],{},{"nodeType":85,"data":4293,"content":4294},{},[4295],{"nodeType":81,"value":4296,"marks":4297,"data":4298},"“When I first read the exhibition theme, my thoughts turned to childhood innocence – the openness and generosity with which children move through the world,” says Joyce. “In learning more about r é n’s and the care they bring to supporting young people, I was struck by how often meaningful change begins not with solutions, but with a big heart, an open mind, and a willingness to see potential where others might overlook it.",[],{},{"nodeType":85,"data":4300,"content":4301},{},[4302],{"nodeType":81,"value":4303,"marks":4304,"data":4305},"“As a society, we are quick to frame disadvantaged youth through a deficit-driven lens, focusing on what is missing rather than what already exists. A child’s gaze offers a powerful alternative – one that recognises connection before difference, and potential before limitation. This perspective feels both quietly radical and deeply human. This body of work emerges from that contrast: the learned assumptions of adulthood set against the clarity of a child’s perspective. 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Moderator Zabrina Lo (",[],{},{"nodeType":81,"value":4372,"marks":4373,"data":4375},"Tatler senior editor in arts and culture",[4374],{"type":1425},{},{"nodeType":81,"value":4377,"marks":4378,"data":4379},") led a diverse panel including Tatum Lau (",[],{},{"nodeType":81,"value":4381,"marks":4382,"data":4384},"Nectere Partners co-founder",[4383],{"type":1425},{},{"nodeType":81,"value":4386,"marks":4387,"data":4388},"), Polly Tang (",[],{},{"nodeType":81,"value":4390,"marks":4391,"data":4393},"Patisserie Millefeuille co-founder",[4392],{"type":1425},{},{"nodeType":81,"value":4395,"marks":4396,"data":4397},"), Niko Leung (",[],{},{"nodeType":81,"value":4399,"marks":4400,"data":4402},"TMML Studio founder",[4401],{"type":1425},{},{"nodeType":81,"value":4404,"marks":4405,"data":4406},"), and Kevin Mak (",[],{},{"nodeType":81,"value":4408,"marks":4409,"data":4411},"@streetsignhk co-founder",[4410],{"type":1425},{},{"nodeType":81,"value":4413,"marks":4414,"data":4415},") on a discussion about Hong Kong’s art industry, the challenges our youths face, and how industry leaders can lower the barrier to entry for aspiring artists and creatives to foster a more accessible and inclusive space. Their wealth of knowledge across various sectors of the industry as well as their experience with social work and r é n brought valuable insights to the discussion.",[],{},[4417,4526,5016],{"metadata":4418,"sys":4421,"fields":4432},{"tags":4419,"concepts":4420},[],[],{"space":4422,"id":4424,"type":14,"createdAt":4425,"updatedAt":4426,"environment":4427,"publishedVersion":4429,"revision":66,"contentType":4430,"locale":27},{"sys":4423},{"type":10,"linkType":11,"id":12},"7LzsJRRKq21hLW2qtLfMX4","2026-02-24T04:20:04.155Z","2026-02-26T03:06:10.614Z",{"sys":4428},{"id":19,"type":10,"linkType":20},30,{"sys":4431},{"type":10,"linkType":25,"id":3645},{"title":4433,"slug":4434,"thumbnail":4435,"richText":4454,"contentBlocks":4464},"r é n's First-Ever Beneficiary Brian Tse Joins Sodexo at King George V School","r-e-ns-first-beneficiary-brian-tse-joins-sodexo-at-kgv",{"metadata":4436,"sys":4439,"fields":4446},{"tags":4437,"concepts":4438},[],[],{"space":4440,"id":4442,"type":329,"createdAt":4443,"updatedAt":4443,"environment":4444,"publishedVersion":125,"revision":333,"locale":27},{"sys":4441},{"type":10,"linkType":11,"id":12},"1zaEg7nu0BGKKtkBAi5VH7","2026-02-26T03:06:04.462Z",{"sys":4445},{"id":19,"type":10,"linkType":20},{"title":4447,"description":336,"file":4448},"IMG-20260126-WA0090",{"url":4449,"details":4450,"fileName":4453,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/1zaEg7nu0BGKKtkBAi5VH7/975568c175f92dc324756c2e0f13ad62/IMG-20260126-WA0090.jpg",{"size":4451,"image":4452},865369,{"width":1992,"height":1993},"IMG-20260126-WA0090.jpg",{"data":4455,"content":4456,"nodeType":73},{},[4457],{"data":4458,"content":4459,"nodeType":85},{},[4460],{"data":4461,"marks":4462,"value":4463,"nodeType":81},{},[],"\"He's come a long way since I first met him three years ago,\" says our founder Jo Soo Tang.",[4465],{"metadata":4466,"sys":4469,"fields":4479},{"tags":4467,"concepts":4468},[],[],{"space":4470,"id":4472,"type":14,"createdAt":4473,"updatedAt":4474,"environment":4475,"publishedVersion":625,"revision":44,"contentType":4477,"locale":27},{"sys":4471},{"type":10,"linkType":11,"id":12},"2jvFpjAWhahlyUlGR5yixz","2026-02-24T08:23:21.279Z","2026-02-24T08:30:36.649Z",{"sys":4476},{"id":19,"type":10,"linkType":20},{"sys":4478},{"type":10,"linkType":25,"id":372},{"hash":4480,"richText":4481},"untitled-entry-2026-02-24-at-08-23-14",{"nodeType":73,"data":4482,"content":4483},{},[4484,4491,4498,4505,4512,4519],{"nodeType":85,"data":4485,"content":4486},{},[4487],{"nodeType":81,"value":4488,"marks":4489,"data":4490},"We’re delighted to share that Brian has found his new home with our longtime partner Sodexo, who now employs him at their canteen in Ho Man Tin’s King George V School!",[],{},{"nodeType":85,"data":4492,"content":4493},{},[4494],{"nodeType":81,"value":4495,"marks":4496,"data":4497},"Brian was our first-ever beneficiary here at r é n, and in many ways, he was actually the reason why our social enterprise was created in the first place. At the time – in 2023 – Brian had been referred to our founder Jo Soo Tang, and soon we found him a position at Moxie (previously in Alexandra House) thanks to a collaboration with the Arcane Collective.",[],{},{"nodeType":85,"data":4499,"content":4500},{},[4501],{"nodeType":81,"value":4502,"marks":4503,"data":4504},"“He’s come a long way since I first met him three years ago,” says Jo. “Back then, he wouldn’t joke with us the way he does now – he would barely even speak to me. But now, he’s much more confident and sociable, and it’s been great to see him grow up and mature.”",[],{},{"nodeType":85,"data":4506,"content":4507},{},[4508],{"nodeType":81,"value":4509,"marks":4510,"data":4511},"At the end of last year, after stints at Moxie, Victuals, and Servo, Brian joined Sodexo at KGV, where he’s been helping out daily at the student canteen. His daily tasks include wrapping sandwiches, operating the till, and keeping the dining areas clean and tidy.",[],{},{"nodeType":85,"data":4513,"content":4514},{},[4515],{"nodeType":81,"value":4516,"marks":4517,"data":4518},"“When I first arrived here, it took some getting used to,” Brian admits. “I had to familiarise myself with the new environment and get to know my new colleagues, learning from their experience. But now after two months, I’ve managed to adapt to my new role here, and it’s been great. Everyone is really friendly, and I really feel the support. I’m happy here – five stars!”",[],{},{"nodeType":85,"data":4520,"content":4521},{},[4522],{"nodeType":81,"value":4523,"marks":4524,"data":4525},"Paul Ng, Sodexo’s catering manager at KGV, tells us Brian is very enthusiastic and punctual. “Both our company and the school are very happy that Brian is here working, and we’re both big supporters of r é n’s cause,” he says. “Whether disadvantaged or underprivileged, we are all part of society, and we all deserve the opportunity to grow and make the most of our strengths. By being patient and giving them more chances, hopefully we can help them flourish.”",[],{},{"metadata":4527,"sys":4530,"fields":4539},{"tags":4528,"concepts":4529},[],[],{"space":4531,"id":4533,"type":14,"createdAt":4534,"updatedAt":4534,"environment":4535,"publishedVersion":108,"revision":333,"contentType":4537,"locale":27},{"sys":4532},{"type":10,"linkType":11,"id":12},"7tGQSXuFyrGpGhsxnuvu57","2026-02-13T08:07:55.699Z",{"sys":4536},{"id":19,"type":10,"linkType":20},{"sys":4538},{"type":10,"linkType":25,"id":3645},{"title":4540,"slug":4541,"thumbnail":4542,"headerImage":4563,"richText":4576,"contentBlocks":4586},"r é n In the Kitchen With: Loïc Portalier","r-e-n-in-the-kitchen-with-loic-portalier",{"metadata":4543,"sys":4546,"fields":4553},{"tags":4544,"concepts":4545},[],[],{"space":4547,"id":4549,"type":329,"createdAt":4550,"updatedAt":4550,"environment":4551,"publishedVersion":125,"revision":333,"locale":27},{"sys":4548},{"type":10,"linkType":11,"id":12},"1ZWyLILBwfIHmu0RC19eTf","2026-02-13T08:00:32.640Z",{"sys":4552},{"id":19,"type":10,"linkType":20},{"title":4554,"description":336,"file":4555},"Louise Chef Loic Portalier",{"url":4556,"details":4557,"fileName":4562,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/1ZWyLILBwfIHmu0RC19eTf/6a3c0c8aca7b46a6b3398697989fbefe/Louise_Chef_Loic_Portalier.jpg",{"size":4558,"image":4559},4160659,{"width":4560,"height":4561},5299,7944,"Louise_Chef Loic Portalier.jpg",{"metadata":4564,"sys":4567,"fields":4572},{"tags":4565,"concepts":4566},[],[],{"space":4568,"id":4549,"type":329,"createdAt":4550,"updatedAt":4550,"environment":4570,"publishedVersion":125,"revision":333,"locale":27},{"sys":4569},{"type":10,"linkType":11,"id":12},{"sys":4571},{"id":19,"type":10,"linkType":20},{"title":4554,"description":336,"file":4573},{"url":4556,"details":4574,"fileName":4562,"contentType":610},{"size":4558,"image":4575},{"width":4560,"height":4561},{"data":4577,"content":4578,"nodeType":73},{},[4579],{"data":4580,"content":4581,"nodeType":85},{},[4582],{"data":4583,"marks":4584,"value":4585,"nodeType":81},{},[],"You might adore Louise for its roasted three yellow chicken, or perhaps it’s the angel hair pasta with Kristal caviar that makes it your favourite French restaurant, but for executive chef Loïc Portalier, a meal is much more than what’s just on the plate.",[4587,4626,4663,4709,4746,4792,4827,4866,4903,4949,4984],{"metadata":4588,"sys":4591,"fields":4600},{"tags":4589,"concepts":4590},[],[],{"space":4592,"id":4594,"type":14,"createdAt":4595,"updatedAt":4595,"environment":4596,"publishedVersion":125,"revision":333,"contentType":4598,"locale":27},{"sys":4593},{"type":10,"linkType":11,"id":12},"6ycv6zrBbNbPhafvVpwwQa","2026-02-13T08:01:11.555Z",{"sys":4597},{"id":19,"type":10,"linkType":20},{"sys":4599},{"type":10,"linkType":25,"id":372},{"hash":4601,"richText":4602},"untitled-entry-2026-02-13-at-08-00-52",{"nodeType":73,"data":4603,"content":4604},{},[4605,4612,4619],{"nodeType":85,"data":4606,"content":4607},{},[4608],{"nodeType":81,"value":4609,"marks":4610,"data":4611},"Whenever you ask a chef about what brought them into the kitchen – especially one with European roots – you’ll often hear about the hours upon hours their grandmothers spend in the kitchen creating magic using fresh seasonal produce plucked right out of their own gardens and farms. But for chef Loïc Portalier, who helms PMQ’s stunning Michelin-starred French restaurant Louise, his origin story is rather different despite his upbringing in the French countryside. In fact, it’s surprisingly relatable to many of us born and raised in Hong Kong.",[],{},{"nodeType":85,"data":4613,"content":4614},{},[4615],{"nodeType":81,"value":4616,"marks":4617,"data":4618},"“I’m not like other chefs that have parents or their grandmother cooking for hours at home. My mom was a working woman and not a stay-at-home mom, so after she gets home at 6pm, she wasn’t going to cook for four hours, right? She did cook for us, and it was always nice.",[],{},{"nodeType":85,"data":4620,"content":4621},{},[4622],{"nodeType":81,"value":4623,"marks":4624,"data":4625},"“But for me, it was more about the moment of coming together for a meal than what’s on the plate. 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It’s really something I grew up with, and I’m still a huge fan of it. I think one of the biggest disasters of my life would be if I had to go dairy-free one day!”",[],{},{"nodeType":85,"data":4689,"content":4690},{},[4691],{"nodeType":81,"value":4692,"marks":4693,"data":4694},"Another signature dish from his childhood was his mother’s tomato tart, something he calls a ‘super classic.’ “It’s like the easiest recipe ever made: puff pastry, Dijon mustard, tomatoes, and some fresh thyme on top. Pure simplicity – basically takes 30 seconds to do – but everyone loved it. Just fabulous.”",[],{},{"nodeType":85,"data":4696,"content":4697},{},[4698],{"nodeType":81,"value":4699,"marks":4700,"data":4701},"Whether his mother had time to cook up something overly elaborate or not, it’s clear that food – or the act of having meals together – left a strong impression on young Loïc. He tells us he’s always loved eating, and sure, he had his preferences, but there was never anything he wouldn’t eat.",[],{},{"nodeType":85,"data":4703,"content":4704},{},[4705],{"nodeType":81,"value":4706,"marks":4707,"data":4708},"“I think it was just something I was always curious about,” he reflects. “I wouldn’t say I was 100% passionate about becoming a chef though. 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It was during his education here that he began to fall in love with the idea of working in a kitchen.",[],{},{"nodeType":85,"data":4772,"content":4773},{},[4774],{"nodeType":81,"value":4775,"marks":4776,"data":4777},"“Ever since I was a kid, I liked it when people were very straightforward and say the things they wanted to say, and in the kitchen, it was 300% like that,” he says. “Sometimes it’s a bit much, but I like that way of working. Yes, it was very stressful, but in a good way. I never found stress to be a bad thing – if you choose to see stress in a good way, I think it can be an enzyme, you know?”",[],{},{"nodeType":85,"data":4779,"content":4780},{},[4781],{"nodeType":81,"value":4782,"marks":4783,"data":4784},"In fact, he found culinary school not nearly as stressful as he needed it to be, and so he began working in professional kitchens, part-time at first, and then full-time after cutting his education short.",[],{},{"nodeType":85,"data":4786,"content":4787},{},[4788],{"nodeType":81,"value":4789,"marks":4790,"data":4791},"“Some of the kitchens I worked for were very old school, and people insulted you every day,” Loïc recounts. “Honestly, if you didn’t get punched, you were lucky. But I was only 15 at the time and I knew I had to push through it, and it helps that I’m very stubborn. 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He had landed the role after a mentor had referred him, and it was an opportunity he couldn’t turn down.",[],{},{"nodeType":85,"data":4853,"content":4854},{},[4855],{"nodeType":81,"value":4856,"marks":4857,"data":4858},"“But it was the hardest three years of my life,” he confesses. “If I had been a little bit weaker on any one night over those three years, I would’ve quit. But the guy who got me the job told me he had put himself in a position to recommend me, and I couldn’t quit on him, so I didn’t. It really resonated with me, because this guy found me a job out of nowhere in this extremely prestigious kitchen. I owe him everything I had and learned, so I took responsibility. It was really, really hard, but I had never learned so much in my life. 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It’s been eight years.”",[],{},{"nodeType":85,"data":4929,"content":4930},{},[4931],{"nodeType":81,"value":4932,"marks":4933,"data":4934},"Quite an unexpected change of plans, I suggest. How does he look back on this eight year journey?",[],{},{"nodeType":85,"data":4936,"content":4937},{},[4938],{"nodeType":81,"value":4939,"marks":4940,"data":4941},"“I think if I look at it professionally, I could have been more serious. But if I talk about whole experience and meeting people, I think that was the most enjoyable part, just being independent. I moved out of my parents’ place when I was 14 so I grew up having my own apartment and taking care of myself, but Hong Kong was really a whole different level. You go to a place and you don’t speak the language, you don’t know the culture, you don’t really know anything, and you have to build everything from scratch – even something as stupid as registering for a number at a phone company. When you don’t speak the language and you have someone yelling at your face? Honestly, it was quite rough at the beginning, but I learned a lot from that period.",[],{},{"nodeType":85,"data":4943,"content":4944},{},[4945],{"nodeType":81,"value":4946,"marks":4947,"data":4948},"“I adapted a lot, and I think this is something every single person from France should experience. I think we are too much on the ‘I do what I want and not what people want’ philosophy, which can be a good thing sometimes because you build your own identity that way. But at some point, you need to listen to the people that are coming to your restaurant. The biggest thing I learned here is to adapt to the local community. 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Combined with the original Louise on the second floor, the establishment now offers both refined French dining for discerning gastronomes as well as laid back, sharing-bites for the brunch-goers. Having grasped our culture and adapted to our tastes in Hong Kong over the past eight years while leading and transforming Louise for the past two, what’s next for the young French chef?",[],{},{"nodeType":85,"data":5010,"content":5011},{},[5012],{"nodeType":81,"value":5013,"marks":5014,"data":5015},"“I think I’ll still be here for a couple of years, but I’m also interested to see what’s outside of Asian again,” he ruminates. “There’s a lot of different cultures in the world, and I’m very curious how people and things work in different places, just meeting new people and discovering new cultures. I think that makes you grow very differently than if you just stay in the same place. I’m not the kind of person that really likes comfort. When I’m too comfortable, I feel stagnant, I feel like I’m not learning anything anymore, and I want to move on.”",[],{},{"metadata":5017,"sys":5020,"fields":5031},{"tags":5018,"concepts":5019},[],[],{"space":5021,"id":5023,"type":14,"createdAt":5024,"updatedAt":5025,"environment":5026,"publishedVersion":5028,"revision":44,"contentType":5029,"locale":27},{"sys":5022},{"type":10,"linkType":11,"id":12},"4Deuiso5cNcoTrUtUMi2f8","2026-01-23T08:27:49.797Z","2026-01-27T03:12:49.114Z",{"sys":5027},{"id":19,"type":10,"linkType":20},22,{"sys":5030},{"type":10,"linkType":25,"id":3645},{"title":5032,"slug":5033,"sortDate":5034,"thumbnail":5035,"headerImage":5056,"richText":5069,"contentBlocks":5079,"seo":5410},"r é n In the Kitchen With: Peter Find","r-e-n-in-the-kitchen-with-peter-find","2026-01-23",{"metadata":5036,"sys":5039,"fields":5046},{"tags":5037,"concepts":5038},[],[],{"space":5040,"id":5042,"type":329,"createdAt":5043,"updatedAt":5043,"environment":5044,"publishedVersion":125,"revision":333,"locale":27},{"sys":5041},{"type":10,"linkType":11,"id":12},"2EwCUb8oqhqEWETvhL7fym","2026-01-23T08:22:04.985Z",{"sys":5045},{"id":19,"type":10,"linkType":20},{"title":5047,"description":336,"file":5048},"Chef Peter Find at Heimat",{"url":5049,"details":5050,"fileName":5055,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/2EwCUb8oqhqEWETvhL7fym/6677d371864ea9a72a02f1da7ed872af/Chef_Peter_Find_at_Heimat.JPG",{"size":5051,"image":5052},387679,{"width":5053,"height":5054},1066,1600,"Chef Peter Find at Heimat.JPG",{"metadata":5057,"sys":5060,"fields":5065},{"tags":5058,"concepts":5059},[],[],{"space":5061,"id":5042,"type":329,"createdAt":5043,"updatedAt":5043,"environment":5063,"publishedVersion":125,"revision":333,"locale":27},{"sys":5062},{"type":10,"linkType":11,"id":12},{"sys":5064},{"id":19,"type":10,"linkType":20},{"title":5047,"description":336,"file":5066},{"url":5049,"details":5067,"fileName":5055,"contentType":610},{"size":5051,"image":5068},{"width":5053,"height":5054},{"data":5070,"content":5071,"nodeType":73},{},[5072],{"data":5073,"content":5074,"nodeType":85},{},[5075],{"data":5076,"marks":5077,"value":5078,"nodeType":81},{},[],"Whether it’s a village of 800 or a metropolis of eight million, Heimat’s chef Peter Find continues to stay true to himself and his roots.",[5080,5112,5148,5187,5222,5261,5295,5335,5370],{"metadata":5081,"sys":5084,"fields":5093},{"tags":5082,"concepts":5083},[],[],{"space":5085,"id":5087,"type":14,"createdAt":5088,"updatedAt":5088,"environment":5089,"publishedVersion":125,"revision":333,"contentType":5091,"locale":27},{"sys":5086},{"type":10,"linkType":11,"id":12},"5pqtqSFWIKoAAoITUSe3sE","2026-01-23T08:22:45.286Z",{"sys":5090},{"id":19,"type":10,"linkType":20},{"sys":5092},{"type":10,"linkType":25,"id":372},{"hash":5094,"richText":5095},"untitled-entry-2026-01-23-at-08-22-24",{"nodeType":73,"data":5096,"content":5097},{},[5098,5105],{"nodeType":85,"data":5099,"content":5100},{},[5101],{"nodeType":81,"value":5102,"marks":5103,"data":5104},"Whenever you’re sitting at the dining table with chef Peter Find, it’s always smiles all around. Towering as the German native may be, he’s equally warm and endearing – a gentle giant in the purest way. He’s been a longtime supporter of r é n’s and has worked with us on numerous occasions, training our beneficiaries in the kitchen, collaborating with us on events, and more recently making egg soufflés with our current R21 cohort as part of our ongoing Chef Demo series at Hopewell Mall’s FOOD PARC. ",[],{},{"nodeType":85,"data":5106,"content":5107},{},[5108],{"nodeType":81,"value":5109,"marks":5110,"data":5111},"“When I learned about r é n's work and met the team, I immediately felt their passion,” Peter says. “It’s for a very special cause, and I love what you guys are doing, so when [your founder] Jo asked me if I was open to helping, I didn’t even have to think – I said yes right away. If there’s anything I can participate in, I’m happy to help. For me, it’s always about helping other people, whether it’s through food or things they can’t do themselves - even if it’s just small acts.”",[],{},{"metadata":5113,"sys":5116,"fields":5125},{"tags":5114,"concepts":5115},[],[],{"space":5117,"id":5119,"type":14,"createdAt":5120,"updatedAt":5120,"environment":5121,"publishedVersion":158,"revision":333,"contentType":5123,"locale":27},{"sys":5118},{"type":10,"linkType":11,"id":12},"4zr5anWkpxtIuF2xgECxYp","2026-01-23T08:23:43.433Z",{"sys":5122},{"id":19,"type":10,"linkType":20},{"sys":5124},{"type":10,"linkType":25,"id":585},{"images":5126,"ratio":612},[5127],{"metadata":5128,"sys":5131,"fields":5138},{"tags":5129,"concepts":5130},[],[],{"space":5132,"id":5134,"type":329,"createdAt":5135,"updatedAt":5135,"environment":5136,"publishedVersion":125,"revision":333,"locale":27},{"sys":5133},{"type":10,"linkType":11,"id":12},"67I2zMABHROViZBYXwuAZE","2026-01-23T08:23:39.396Z",{"sys":5137},{"id":19,"type":10,"linkType":20},{"title":5139,"description":336,"file":5140},"Brittany Lobster with Beetroot - web",{"url":5141,"details":5142,"fileName":5147,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/67I2zMABHROViZBYXwuAZE/a0cb13d58a1a81fb84917f0ac5b0ad67/Brittany_Lobster_with_Beetroot_-_web.jpg",{"size":5143,"image":5144},2161516,{"width":5145,"height":5146},1800,2400,"Brittany Lobster with Beetroot - web.jpg",{"metadata":5149,"sys":5152,"fields":5161},{"tags":5150,"concepts":5151},[],[],{"space":5153,"id":5155,"type":14,"createdAt":5156,"updatedAt":5156,"environment":5157,"publishedVersion":125,"revision":333,"contentType":5159,"locale":27},{"sys":5154},{"type":10,"linkType":11,"id":12},"4Z6CUEi2BnNsyh0jNb0KLq","2026-01-23T08:24:11.117Z",{"sys":5158},{"id":19,"type":10,"linkType":20},{"sys":5160},{"type":10,"linkType":25,"id":372},{"hash":5162,"richText":5163},"untitled-entry-2026-01-23-at-08-23-48",{"nodeType":73,"data":5164,"content":5165},{},[5166,5173,5180],{"nodeType":85,"data":5167,"content":5168},{},[5169],{"nodeType":81,"value":5170,"marks":5171,"data":5172},"Community has always played a big part in the chef’s life. Growing up in a village of just 800 people, Peter recalls much of his youth on his family farm, where he worked alongside his extended family from a very young age. ",[],{},{"nodeType":85,"data":5174,"content":5175},{},[5176],{"nodeType":81,"value":5177,"marks":5178,"data":5179},"“When you grow up in the German countryside, you’re exposed very early to farming,” he recounts. “My two aunties had these farms with cows and pigs, so of course when it was harvest time, you needed to help. You’re picking up potatoes in the middle of September, 15 rows of them, 100 metres long, just all potatoes.”",[],{},{"nodeType":85,"data":5181,"content":5182},{},[5183],{"nodeType":81,"value":5184,"marks":5185,"data":5186},"Even then, food had already been one of the chef’s favourite memories. “The best part when you’re out on the farm is that after a few hours, you have breakfast sitting next to the truck,” he reminiscences. “There’s handmade bread rolls and marmalade – it was fantastic.\"",[],{},{"metadata":5188,"sys":5191,"fields":5200},{"tags":5189,"concepts":5190},[],[],{"space":5192,"id":5194,"type":14,"createdAt":5195,"updatedAt":5195,"environment":5196,"publishedVersion":158,"revision":333,"contentType":5198,"locale":27},{"sys":5193},{"type":10,"linkType":11,"id":12},"5mxZl3owP4L04ta5yZgr4s","2026-01-23T08:24:58.846Z",{"sys":5197},{"id":19,"type":10,"linkType":20},{"sys":5199},{"type":10,"linkType":25,"id":585},{"images":5201,"ratio":612},[5202],{"metadata":5203,"sys":5206,"fields":5213},{"tags":5204,"concepts":5205},[],[],{"space":5207,"id":5209,"type":329,"createdAt":5210,"updatedAt":5210,"environment":5211,"publishedVersion":125,"revision":333,"locale":27},{"sys":5208},{"type":10,"linkType":11,"id":12},"NeR6id8cX5xuSmfrCpLP9","2026-01-23T08:24:44.879Z",{"sys":5212},{"id":19,"type":10,"linkType":20},{"title":5214,"description":336,"file":5215},"Roasted Goose with Apples, Dried Prunes, Red Cabbage, Gravy, and Potato Dumplings 1 copy",{"url":5216,"details":5217,"fileName":5221,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/NeR6id8cX5xuSmfrCpLP9/aac5c79bd3a586ef1fd48e2623856d33/Roasted_Goose_with_Apples__Dried_Prunes__Red_Cabbage__Gravy__and_Potato_Dumplings_1_copy.jpg",{"size":5218,"image":5219},3749268,{"width":5146,"height":5220},3200,"Roasted Goose with Apples, Dried Prunes, Red Cabbage, Gravy, and Potato Dumplings 1 copy.jpg",{"metadata":5223,"sys":5226,"fields":5235},{"tags":5224,"concepts":5225},[],[],{"space":5227,"id":5229,"type":14,"createdAt":5230,"updatedAt":5230,"environment":5231,"publishedVersion":44,"revision":333,"contentType":5233,"locale":27},{"sys":5228},{"type":10,"linkType":11,"id":12},"2i5nIZUtgmeMjjQBZD9j3K","2026-01-23T08:25:42.027Z",{"sys":5232},{"id":19,"type":10,"linkType":20},{"sys":5234},{"type":10,"linkType":25,"id":372},{"hash":5236,"richText":5237},"untitled-entry-2026-01-23-at-08-25-08",{"nodeType":73,"data":5238,"content":5239},{},[5240,5247,5254],{"nodeType":85,"data":5241,"content":5242},{},[5243],{"nodeType":81,"value":5244,"marks":5245,"data":5246},"Once a year, Peter also helped with slaughtering the pigs on the farm, and realising he had a knack for it, he started an apprenticeship in his neighbour’s butcher shop at the age of just 14. “I was four or five when I was already seeing pigs get slaughtered, and everybody is together making sausages, so for me, I had always wanted to be a butcher,” he says.",[],{},{"nodeType":85,"data":5248,"content":5249},{},[5250],{"nodeType":81,"value":5251,"marks":5252,"data":5253},"“But it was very, very tough. The first butcher I worked for, he was around 80 years old, just an old school guy, and he was very tough on me. I’d wake up at 5 o’clock in the morning and start work at 6. Fridays were slaughtering days, so you’d actually have to be there by 5. And it was so cold outside, the meat was freezing and my fingers were blue.”",[],{},{"nodeType":85,"data":5255,"content":5256},{},[5257],{"nodeType":81,"value":5258,"marks":5259,"data":5260},"Though he managed to learn a lot from that experience, eventually he felt limited by just being a butcher, and decided to pursue the career of a chef. His first kitchen job was in a local restaurant near his home town where he learned how to prepare and cook refined German dishes. The teamwork in the kitchen, he says, was something he particularly enjoyed.",[],{},{"metadata":5262,"sys":5265,"fields":5274},{"tags":5263,"concepts":5264},[],[],{"space":5266,"id":5268,"type":14,"createdAt":5269,"updatedAt":5269,"environment":5270,"publishedVersion":158,"revision":333,"contentType":5272,"locale":27},{"sys":5267},{"type":10,"linkType":11,"id":12},"2vJbb0HGdJXdHvwfzhwI4E","2026-01-23T08:27:23.359Z",{"sys":5271},{"id":19,"type":10,"linkType":20},{"sys":5273},{"type":10,"linkType":25,"id":585},{"images":5275,"ratio":612},[5276],{"metadata":5277,"sys":5280,"fields":5287},{"tags":5278,"concepts":5279},[],[],{"space":5281,"id":5283,"type":329,"createdAt":5284,"updatedAt":5284,"environment":5285,"publishedVersion":125,"revision":333,"locale":27},{"sys":5282},{"type":10,"linkType":11,"id":12},"3bRdAmUUFuqf8FVPbeabXR","2026-01-23T08:27:18.330Z",{"sys":5286},{"id":19,"type":10,"linkType":20},{"title":5288,"description":336,"file":5289},"Chestnut Soup with Black Truffles 2 - web",{"url":5290,"details":5291,"fileName":5294,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/3bRdAmUUFuqf8FVPbeabXR/d215c8c40caa7effb503c89d2eebe79e/Chestnut_Soup_with_Black_Truffles_2_-_web.jpg",{"size":5292,"image":5293},1769643,{"width":5145,"height":5146},"Chestnut Soup with Black Truffles 2 - web.jpg",{"metadata":5296,"sys":5299,"fields":5309},{"tags":5297,"concepts":5298},[],[],{"space":5300,"id":5302,"type":14,"createdAt":5303,"updatedAt":5304,"environment":5305,"publishedVersion":625,"revision":125,"contentType":5307,"locale":27},{"sys":5301},{"type":10,"linkType":11,"id":12},"4dW3sfCGjXGrk5flXSJmj0","2026-01-23T08:27:46.119Z","2026-01-23T08:42:52.417Z",{"sys":5306},{"id":19,"type":10,"linkType":20},{"sys":5308},{"type":10,"linkType":25,"id":372},{"hash":5310,"richText":5311},"untitled-entry-2026-01-23-at-08-27-27",{"nodeType":73,"data":5312,"content":5313},{},[5314,5321,5328],{"nodeType":85,"data":5315,"content":5316},{},[5317],{"nodeType":81,"value":5318,"marks":5319,"data":5320},"“I’ve always enjoyed cooking – when my mom had her friends over, I’d make something small for them. But when I was in a professional kitchen for the first time, that’s when I really enjoyed the teamwork,” he tells us. “I’m a big team player, and even now as the chef, it doesn’t matter who peels the potatoes. Theoretically, I don’t have to do it, but I do it anyway, because firstly I like to do it, and secondly I know how to do it properly. Serving the entrées is important, but I’ll also go around pouring coffee and checking if plates are empty. I just like working as a team and serving people, and I think this is something that you have inside you, not something you can really learn. It has to come from the heart, and people can feel it if someone is doing what they really love.”",[],{},{"nodeType":85,"data":5322,"content":5323},{},[5324],{"nodeType":81,"value":5325,"marks":5326,"data":5327},"In 1995, after a decade working in some of the top restaurants across Europe, chef Find arrived in Hong Kong, where he joined the Mandarin Oriental as executive chef at Pierrot. “You know, back in my village we had 800 people, and in the Mandarin Oriental they had more people in one building than that, so the difference was beyond day and night,” Peter says laughing. “But for me, it’s always about the job. At the end of the day, there are challenges wherever you go and whatever the opportunity, so I just focus on doing my job well.”",[],{},{"nodeType":85,"data":5329,"content":5330},{},[5331],{"nodeType":81,"value":5332,"marks":5333,"data":5334},"Over the three decades that have since passed, he’s worked at The Repulse Bay, followed by a stint in Singapore at The Ritz-Carlton Millenia as their executive sous chef. He was then promoted to executive chef at The Ritz-Carlton Bahrain Hotel & Spa, before joining Wynn Macau and Encore as director of culinary operations. In 2010, he reunited with Ritz-Carlton, this time in Hong Kong as its opening executive chef, overseeing six restaurants and a team of 100 chefs. ",[],{},{"metadata":5336,"sys":5339,"fields":5348},{"tags":5337,"concepts":5338},[],[],{"space":5340,"id":5342,"type":14,"createdAt":5343,"updatedAt":5343,"environment":5344,"publishedVersion":158,"revision":333,"contentType":5346,"locale":27},{"sys":5341},{"type":10,"linkType":11,"id":12},"4vEg7i8DgypOMfb7vzA7fn","2026-01-23T08:28:32.275Z",{"sys":5345},{"id":19,"type":10,"linkType":20},{"sys":5347},{"type":10,"linkType":25,"id":585},{"images":5349,"ratio":612},[5350],{"metadata":5351,"sys":5354,"fields":5361},{"tags":5352,"concepts":5353},[],[],{"space":5355,"id":5357,"type":329,"createdAt":5358,"updatedAt":5358,"environment":5359,"publishedVersion":125,"revision":333,"locale":27},{"sys":5356},{"type":10,"linkType":11,"id":12},"6tfdWlCVZsrHhfWyGuzoUJ","2026-01-23T08:28:29.137Z",{"sys":5360},{"id":19,"type":10,"linkType":20},{"title":5362,"description":336,"file":5363},"Chef Peter Find working 2",{"url":5364,"details":5365,"fileName":5369,"contentType":610},"//images.ctfassets.net/ozqckynbfjoo/6tfdWlCVZsrHhfWyGuzoUJ/71e4526508e980961ce4a55e51abbc8a/Chef_Peter_Find_working_2.JPG",{"size":5366,"image":5367},671848,{"width":5368,"height":2082},2773,"Chef Peter Find working 2.JPG",{"metadata":5371,"sys":5374,"fields":5384},{"tags":5372,"concepts":5373},[],[],{"space":5375,"id":5377,"type":14,"createdAt":5378,"updatedAt":5379,"environment":5380,"publishedVersion":786,"revision":125,"contentType":5382,"locale":27},{"sys":5376},{"type":10,"linkType":11,"id":12},"7dzlMJzq2kDR1Hawh9k9Qz","2026-01-23T08:29:18.036Z","2026-01-23T08:40:04.761Z",{"sys":5381},{"id":19,"type":10,"linkType":20},{"sys":5383},{"type":10,"linkType":25,"id":372},{"hash":5385,"richText":5386},"untitled-entry-2026-01-23-at-08-28-37",{"nodeType":73,"data":5387,"content":5388},{},[5389,5396,5403],{"nodeType":85,"data":5390,"content":5391},{},[5392],{"nodeType":81,"value":5393,"marks":5394,"data":5395},"Today, he’s at the helm of his very own Heimat, an ode to his native cuisine that’ll be celebrating its fourth anniversary this April. Translating to “homeland,” Heimat occupies the eighth floor of the iconic 33 Wyndham Street – formerly the LKF Tower – and offers the industry veteran’s reinterpretations of classic German dishes, combining quality ingredients with precise techniques. On its menu, you’ll find everything from Trüffle-Bockwurst (truffle smoked sausages with warm potato salad) and Brunnenkressesuppe (watercress soup with caramelised bacon) to Kohlrouladen (cabbage roll with duck meat in rich stock) and Wildschweinragout (wild boar ragout with root vegetables, juniper berries, and hand-shaved German noodles) – and even a gummy bear trolley at the end of your meal.",[],{},{"nodeType":85,"data":5397,"content":5398},{},[5399],{"nodeType":81,"value":5400,"marks":5401,"data":5402},"“Heimat means home, so I want my guests to have that cosy feeling when they come, and I want to introduce and explain to them the cuisine of my own home,” Peter says. “German food is actually extremely diverse. We have 16 states, and we have influences from the north to the south. There are also influences from neighbouring countries, like Austria, Hungary, Czech Republic, Russia, Poland, France, and also the Nordic region. 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