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",[2257,2304,2342,2396,2434,2495,2532,2586,2624],{"metadata":2258,"sys":2261,"fields":2270},{"tags":2259,"concepts":2260},[],[],{"space":2262,"id":2264,"type":14,"createdAt":2265,"updatedAt":2265,"environment":2266,"publishedVersion":66,"revision":333,"contentType":2268,"locale":27},{"sys":2263},{"type":10,"linkType":11,"id":12},"4Lx5KvVZ3GmDLyPCrq7lLo","2026-11-06T06:55:17.039Z",{"sys":2267},{"id":19,"type":10,"linkType":20},{"sys":2269},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2271,"hash":2272,"richText":2273},"christian text 1","christian-text-1",{"nodeType":73,"data":2274,"content":2275},{},[2276,2283,2290,2297],{"nodeType":85,"data":2277,"content":2278},{},[2279],{"nodeType":81,"value":2280,"marks":2281,"data":2282},"The founder of plant-based, sustainability-minded restaurants such as Mana and Treehouse, Christian Mongendre is primarily a restaurateur and entrepreneur. But his love of food goes far beyond just running a business; tirelessly working towards designing menus for conscious eating, he’s just as capable in the kitchen as he is behind the steering wheel of his ventures. ",[],{},{"nodeType":85,"data":2284,"content":2285},{},[2286],{"nodeType":81,"value":2287,"marks":2288,"data":2289},"“I never actually wanted to be a chef, although I am a trained chef,” he tells me. “I went to cooking school because I thought learning how to cook was one of the coolest things ever. I think it's such a valuable skill to have. I knew I wanted to operate restaurants, and I also knew one of my biggest challenges would be managing chefs. So I figured that if I understood what they were doing, I could manage them better.” ",[],{},{"nodeType":85,"data":2291,"content":2292},{},[2293],{"nodeType":81,"value":2294,"marks":2295,"data":2296},"For someone who says he never wanted to be a chef, however, he definitely dove into the deep end. He trained in Lyon, France, and worked for some of the most decorated chefs in the world like Alain Ducasse, but those experiences opened his eyes to the reality of the industry. ",[],{},{"nodeType":85,"data":2298,"content":2299},{},[2300],{"nodeType":81,"value":2301,"marks":2302,"data":2303},"“I saw what three-Michelin-star restaurants were doing, the ingredients they were using, and what that meant for the supply chain,” Christian recounts. “But then I started thinking about how small a portion of the population that kind of dining actually serves, while so many people are eating really poorly every day. I thought, how can I take these concepts of fine dining, particularly making everything from scratch, and bring them into a more accessible, quick-service restaurant format?” ",[],{},{"metadata":2305,"sys":2308,"fields":2317},{"tags":2306,"concepts":2307},[],[],{"space":2309,"id":2311,"type":14,"createdAt":2312,"updatedAt":2312,"environment":2313,"publishedVersion":44,"revision":333,"contentType":2315,"locale":27},{"sys":2310},{"type":10,"linkType":11,"id":12},"3WI7oW7FMpB7EjhCZ3G5Yt","2026-11-06T07:44:57.762Z",{"sys":2314},{"id":19,"type":10,"linkType":20},{"sys":2316},{"type":10,"linkType":25,"id":420},{"noteForInternalReferenceOnly":2318,"hash":2319,"images":2320,"galleryLayout":1160,"ratio":625},"christian photo 1 ","christian-photo-1",[2321],{"metadata":2322,"sys":2325,"fields":2332},{"tags":2323,"concepts":2324},[],[],{"space":2326,"id":2328,"type":329,"createdAt":2329,"updatedAt":2329,"environment":2330,"publishedVersion":125,"revision":333,"locale":27},{"sys":2327},{"type":10,"linkType":11,"id":12},"ngno0SxQnvciIsfllJxUk","2026-11-06T07:44:44.606Z",{"sys":2331},{"id":19,"type":10,"linkType":20},{"title":2333,"description":336,"file":2334},"HCODE Day time",{"url":2335,"details":2336,"fileName":2341,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/ngno0SxQnvciIsfllJxUk/82e49f5bc1caa324de4182802f9129a9/HCODE_Day_time.jpg",{"size":2337,"image":2338},5255179,{"width":2339,"height":2340},5862,3907,"HCODE Day time.jpg",{"metadata":2343,"sys":2346,"fields":2355},{"tags":2344,"concepts":2345},[],[],{"space":2347,"id":2349,"type":14,"createdAt":2350,"updatedAt":2350,"environment":2351,"publishedVersion":125,"revision":333,"contentType":2353,"locale":27},{"sys":2348},{"type":10,"linkType":11,"id":12},"22Q3BYgIMENaAVMq9OKdFw","2026-11-06T06:55:38.032Z",{"sys":2352},{"id":19,"type":10,"linkType":20},{"sys":2354},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2356,"hash":2357,"richText":2358},"christian text 2","christian-text-2",{"nodeType":73,"data":2359,"content":2360},{},[2361,2368,2375,2382,2389],{"nodeType":85,"data":2362,"content":2363},{},[2364],{"nodeType":81,"value":2365,"marks":2366,"data":2367},"The realisation brought him back to our city, where he was hired as the director of operations for a large restaurant group. But as a vegetarian himself, managing a big steakhouse wasn’t really what he wanted to do, so eventually he set off on an entrepreneurial path. ",[],{},{"nodeType":85,"data":2369,"content":2370},{},[2371],{"nodeType":81,"value":2372,"marks":2373,"data":2374},"“That's when I met my business partner, and we eventually created Mana,” he says. “We aligned almost immediately, everything made sense, and we found a location. We built the business up to three or four locations, which I eventually sold before moving on to start something new.” ",[],{},{"nodeType":85,"data":2376,"content":2377},{},[2378],{"nodeType":81,"value":2379,"marks":2380,"data":2381},"Though he was primarily driven to create Mana due to his vegetarian diet, the philosophy behind his restaurants, including now Treehouse, comes from somewhere much more personal. In his 20s, Mongendre had lost his mother to cancer, and his father just a year later, an experience that fundamentally changed his outlook on life and what he wanted to achieve. ",[],{},{"nodeType":85,"data":2383,"content":2384},{},[2385],{"nodeType":81,"value":2386,"marks":2387,"data":2388},"“Suddenly, at 24, I had lost both my parents. It was a profound turning point in my life,” he tells me. “They were so loving. Suddenly it's like an expectation bomb. I don't need to be anyone for them. I don't need to be anything. So it really shifted my life. It was like, what do I really want to do?” ",[],{},{"nodeType":85,"data":2390,"content":2391},{},[2392],{"nodeType":81,"value":2393,"marks":2394,"data":2395},"Rather than entering the restaurant industry purely for financial gain, he wanted his work to have a more meaningful impact. Food, he understood, could be a way of giving people something positive rather than contributing to the health problems he had witnessed firsthand. 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I wanted to use food to give people something life-giving rather than something that could potentially harm them.” ",[],{},{"nodeType":85,"data":2461,"content":2462},{},[2463],{"nodeType":81,"value":2464,"marks":2465,"data":2466},"This became the guiding principle behind every restaurant he created, all of which have been plant-based, with an emphasis on making everything from scratch. “I wanted the food to taste great and to be almost accidentally vegetarian. In other words, you shouldn't even notice that there's no meat or fish. That's always been the idea.” ",[],{},{"nodeType":85,"data":2468,"content":2469},{},[2470],{"nodeType":81,"value":2471,"marks":2472,"data":2473},"That philosophy eventually found its home at Treehouse, where the emphasis is on making wholesome, thoughtfully prepared food accessible to everyone. Fresh, nutritional ingredients and sustainable sourcing form the core of this concept. ",[],{},{"nodeType":85,"data":2475,"content":2476},{},[2477],{"nodeType":81,"value":2478,"marks":2479,"data":2480},"“The vision has always been to provide food that people can keep coming back to, food that's genuinely made by people,” he explains. “Everything is fresh and prepared in small batches. All the eggs we use are organic, and we're very particular about the ingredients we choose. We don't use questionable oils or unnecessary additives. I'm quite strict about what I put into my own body, and I wouldn't want to serve something to our customers that I wouldn't eat myself.” ",[],{},{"nodeType":85,"data":2482,"content":2483},{},[2484],{"nodeType":81,"value":2485,"marks":2486,"data":2487},"For Mongendre, responsible sourcing is an ongoing learning process. Even ingredients carrying seemingly reassuring labels can have complicated stories behind them, as he discovered when investigating the origins of some organic tomatoes he had been buying. ",[],{},{"nodeType":85,"data":2489,"content":2490},{},[2491],{"nodeType":81,"value":2492,"marks":2493,"data":2494},"“It's also an ongoing process of refinement,” Christian continues. “We're constantly changing and learning new things. For example, I was buying organic tomatoes until I discovered that their production involved exploitative labour practices. I knew I couldn't use those anymore, so you have to keep learning and adapting. 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I wanted to use food to give people something life-giving rather than something that could potentially harm them.” ",{"data":2559,"content":2560,"nodeType":85},{},[2561],{"data":2562,"marks":2563,"value":2564,"nodeType":81},{},[],"The same philosophy extends beyond the kitchen. Treehouse strives to minimise its carbon footprint, compost its waste and use sustainable packaging and materials wherever possible. It's an approach that makes particular sense to Mongendre, although establishing a plant-based restaurant business in Hong Kong has certainly come with challenges. ",{"data":2566,"content":2567,"nodeType":85},{},[2568],{"data":2569,"marks":2570,"value":2571,"nodeType":81},{},[],"“Hong Kong is a challenging place to operate a restaurant,” he admits. “Rent and labour costs are already high, food costs keep rising, and Hong Kong has one of the highest levels of meat consumption per capita in the world. People also have a strong appetite for Japanese and Korean food.” ",{"data":2573,"content":2574,"nodeType":85},{},[2575],{"data":2576,"marks":2577,"value":2578,"nodeType":81},{},[],"For these reasons, competitors have come and gone over the years, but Christian believes Treehouse's greatest strength has been the trust it has established with its customers. Rather than trying to persuade people to embrace an entirely different way of eating, the restaurant has become a familiar destination for those who appreciate knowing where their food comes from. ",{"data":2580,"content":2581,"nodeType":85},{},[2582],{"data":2583,"marks":2584,"value":2585,"nodeType":81},{},[],"“We're serving quite a niche market, but I think we've survived because people have come to trust what we do,” he says. “We've become almost like a cafeteria-style restaurant for our customers. They come back again and again because they know what to expect and trust that the food choices we're making are driven by health rather than profit. 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",[],{},{"nodeType":85,"data":2651,"content":2652},{},[2653],{"nodeType":81,"value":2654,"marks":2655,"data":2656},"“Whenever someone reaches out about education or collaboration, I always say yes – whether it's students, universities or school projects, I'm happy to get involved,” he says of the Chef Demo he gave our youths. “It's the next generation, and they need to be exposed to these ideas. They're the ones who will experience the consequences of climate change most directly, so I think sustainability should be part of their education. We should be doing whatever we can to help them understand these issues. ",[],{},{"nodeType":85,"data":2658,"content":2659},{},[2660],{"nodeType":81,"value":2661,"marks":2662,"data":2663},"“I was particularly excited about this project because when I was younger, I went to school with someone with Down Syndrome who I was very close friends with. It brought back memories of that friendship and the gentleness I remember from that time. I have such fond memories of growing up with someone like that.” ",[],{},[2665,2916,3234],{"metadata":2666,"sys":2669,"fields":2678},{"tags":2667,"concepts":2668},[],[],{"space":2670,"id":2672,"type":14,"createdAt":2673,"updatedAt":2673,"environment":2674,"publishedVersion":193,"revision":333,"contentType":2676,"locale":27},{"sys":2671},{"type":10,"linkType":11,"id":12},"3nic8eVI6qZzolbjcQeogL","2026-10-26T08:56:08.650Z",{"sys":2675},{"id":19,"type":10,"linkType":20},{"sys":2677},{"type":10,"linkType":25,"id":2220},{"title":2679,"slug":2680,"sortDate":2681,"thumbnail":2682,"richText":2703,"contentBlocks":2713},"r é n In the Kitchen With: Ișil Okçu","r-e-n-in-the-kitchen-with-isil-okcu","2026-10-26",{"metadata":2683,"sys":2686,"fields":2693},{"tags":2684,"concepts":2685},[],[],{"space":2687,"id":2689,"type":329,"createdAt":2690,"updatedAt":2690,"environment":2691,"publishedVersion":125,"revision":333,"locale":27},{"sys":2688},{"type":10,"linkType":11,"id":12},"2FVHegOVa9hGwFj0r98lC5","2026-10-26T08:30:27.227Z",{"sys":2692},{"id":19,"type":10,"linkType":20},{"title":2694,"description":336,"file":2695},"WhatsApp Image 2026-10-23 at 10.26.11 (2)",{"url":2696,"details":2697,"fileName":2702,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/2FVHegOVa9hGwFj0r98lC5/51006a41ea0cd9496cb3df1fd9afa129/WhatsApp_Image_2026-10-23_at_10.26.11__2_.jpeg",{"size":2698,"image":2699},338331,{"width":2700,"height":2701},1068,1600,"WhatsApp Image 2026-10-23 at 10.26.11 (2).jpeg",{"data":2704,"content":2705,"nodeType":73},{},[2706],{"data":2707,"content":2708,"nodeType":85},{},[2709],{"data":2710,"marks":2711,"value":2712,"nodeType":81},{},[],"Originally from Turkey, chef Isil now expresses the love of her culture and cuisine through her work at Soho House, where she founded Soho House Meze. ",[2714,2761,2799,2839,2875],{"metadata":2715,"sys":2718,"fields":2727},{"tags":2716,"concepts":2717},[],[],{"space":2719,"id":2721,"type":14,"createdAt":2722,"updatedAt":2722,"environment":2723,"publishedVersion":125,"revision":333,"contentType":2725,"locale":27},{"sys":2720},{"type":10,"linkType":11,"id":12},"1zmaiUPn8WZilcZeT2wvI6","2026-10-26T08:51:28.061Z",{"sys":2724},{"id":19,"type":10,"linkType":20},{"sys":2726},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2728,"hash":2729,"richText":2730},"isil text 1","isil-text-1",{"nodeType":73,"data":2731,"content":2732},{},[2733,2740,2747,2754],{"nodeType":85,"data":2734,"content":2735},{},[2736],{"nodeType":81,"value":2737,"marks":2738,"data":2739},"For Isil Okcu, food has always been about more than what is on the plate. Growing up in Turkey, some of her fondest memories were of sharing simple foods with her family, a feeling that continues to shape the way she cooks today. Now based in Hong Kong after a decade working all across the globe from New York and Istanbul to Berlin and France, Isil is the Senior Sous Chef at Soho House, where she leads kitchen operations and develops new culinary concepts. She is also the founder of Soho House Meze, a Turkish dining experience that celebrates the flavours and communal dining traditions of the Eastern Mediterranean. ",[],{},{"nodeType":85,"data":2741,"content":2742},{},[2743],{"nodeType":81,"value":2744,"marks":2745,"data":2746},"“I grew up eating simit with honey and kaymak,” Isil says of the food of her childhood. “Simit is a Turkish sesame-covered bread, and kaymak is a rich, creamy dairy product – almost like clotted cream. We would tear the simit apart, add some honey and kaymak, and eat it together. It’s very simple, but it’s such a nostalgic combination for me. ",[],{},{"nodeType":85,"data":2748,"content":2749},{},[2750],{"nodeType":81,"value":2751,"marks":2752,"data":2753},"“But there wasn’t really one specific signature dish in my family,” she continues. “I grew up with a lot of Aegean-style Turkish food, especially vegetable dishes cooked with olive oil. For me, it was never just about one dish — it was more about the whole table, with lots of different plates to share.” ",[],{},{"nodeType":85,"data":2755,"content":2756},{},[2757],{"nodeType":81,"value":2758,"marks":2759,"data":2760},"Despite their love of food, there were no chefs in her family, and Isil had never imagined she’d become a chef herself either. It was only when it came time to decide what to study that she had to choose between gastronomy and design, eventually deciding on Culinary Arts and Management. ",[],{},{"metadata":2762,"sys":2765,"fields":2774},{"tags":2763,"concepts":2764},[],[],{"space":2766,"id":2768,"type":14,"createdAt":2769,"updatedAt":2769,"environment":2770,"publishedVersion":44,"revision":333,"contentType":2772,"locale":27},{"sys":2767},{"type":10,"linkType":11,"id":12},"8muEtoDFbK89ng5ySsujG","2026-10-26T08:55:08.779Z",{"sys":2771},{"id":19,"type":10,"linkType":20},{"sys":2773},{"type":10,"linkType":25,"id":420},{"noteForInternalReferenceOnly":2775,"hash":2776,"images":2777,"galleryLayout":1160,"ratio":625},"isil pic 1 ","isil-pic-1",[2778],{"metadata":2779,"sys":2782,"fields":2789},{"tags":2780,"concepts":2781},[],[],{"space":2783,"id":2785,"type":329,"createdAt":2786,"updatedAt":2786,"environment":2787,"publishedVersion":66,"revision":333,"locale":27},{"sys":2784},{"type":10,"linkType":11,"id":12},"766KegTGWVhHgCvIakVfWD","2026-10-26T08:53:11.760Z",{"sys":2788},{"id":19,"type":10,"linkType":20},{"title":2790,"description":336,"file":2791},"isil pic 1",{"url":2792,"details":2793,"fileName":2798,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/766KegTGWVhHgCvIakVfWD/29e32626ca798a81d745cece5a1d2f59/WhatsApp_Image_2026-10-23_at_10.31.17__1_.jpeg",{"size":2794,"image":2795},1334906,{"width":2796,"height":2797},1920,2560,"WhatsApp Image 2026-10-23 at 10.31.17 (1).jpeg",{"metadata":2800,"sys":2803,"fields":2812},{"tags":2801,"concepts":2802},[],[],{"space":2804,"id":2806,"type":14,"createdAt":2807,"updatedAt":2807,"environment":2808,"publishedVersion":125,"revision":333,"contentType":2810,"locale":27},{"sys":2805},{"type":10,"linkType":11,"id":12},"5RjYLOXoYZ9bm38kvhy4Zo","2026-10-26T08:53:40.144Z",{"sys":2809},{"id":19,"type":10,"linkType":20},{"sys":2811},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2813,"hash":2814,"richText":2815},"isil text 2","isil-text-2",{"nodeType":73,"data":2816,"content":2817},{},[2818,2825,2832],{"nodeType":85,"data":2819,"content":2820},{},[2821],{"nodeType":81,"value":2822,"marks":2823,"data":2824},"“I eventually chose Culinary Arts and Management because I felt that my creative side would fit naturally into food,” she says. “After I graduated, every internship and place I’ve worked in has continued to inspire me and shape the way I cook today.” ",[],{},{"nodeType":85,"data":2826,"content":2827},{},[2828],{"nodeType":81,"value":2829,"marks":2830,"data":2831},"After leaving school, she went on to work at Soho House Dumbo and Ludlow House in New York, Soho House Istanbul and Soho House Berlin, as well as luxury hospitality properties in France, giving her the opportunity to work across different culinary environments. And as she grew, her interests extended beyond the kitchen as well. She tells us she’s particularly drawn to the relationship between food, design and the overall dining experience. For her, a memorable meal is not necessarily defined by a single dish, but by how everything comes together. ",[],{},{"nodeType":85,"data":2833,"content":2834},{},[2835],{"nodeType":81,"value":2836,"marks":2837,"data":2838},"“One of the most memorable places I’ve been to was Le Doyenné, a restaurant and guesthouse about 45 minutes outside Paris,” she recalls. “Everything felt connected – the food, the setting, the garden, the table and the way the whole experience unfolded. That is what makes a meal memorable for me.” ",[],{},{"metadata":2840,"sys":2843,"fields":2852},{"tags":2841,"concepts":2842},[],[],{"space":2844,"id":2846,"type":14,"createdAt":2847,"updatedAt":2847,"environment":2848,"publishedVersion":125,"revision":333,"contentType":2850,"locale":27},{"sys":2845},{"type":10,"linkType":11,"id":12},"33TMVPjeDq3JYdS6mkVWkT","2026-10-26T08:54:27.111Z",{"sys":2849},{"id":19,"type":10,"linkType":20},{"sys":2851},{"type":10,"linkType":25,"id":420},{"noteForInternalReferenceOnly":2853,"hash":2854,"images":2855,"galleryLayout":1160,"ratio":625},"isil pic 2","isil-pic-2",[2856],{"metadata":2857,"sys":2860,"fields":2867},{"tags":2858,"concepts":2859},[],[],{"space":2861,"id":2863,"type":329,"createdAt":2864,"updatedAt":2864,"environment":2865,"publishedVersion":125,"revision":333,"locale":27},{"sys":2862},{"type":10,"linkType":11,"id":12},"4UQz7Ep02HUlc0wTO7W8xp","2026-10-26T08:54:16.066Z",{"sys":2866},{"id":19,"type":10,"linkType":20},{"title":2868,"description":336,"file":2869},"WhatsApp Image 2026-10-23 at 10.31.17 (2)",{"url":2870,"details":2871,"fileName":2874,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/4UQz7Ep02HUlc0wTO7W8xp/61ad05605b87367c7913c54e987a3911/WhatsApp_Image_2026-10-23_at_10.31.17__2_.jpeg",{"size":2872,"image":2873},1297378,{"width":2796,"height":2797},"WhatsApp Image 2026-10-23 at 10.31.17 (2).jpeg",{"metadata":2876,"sys":2879,"fields":2889},{"tags":2877,"concepts":2878},[],[],{"space":2880,"id":2882,"type":14,"createdAt":2883,"updatedAt":2884,"environment":2885,"publishedVersion":66,"revision":158,"contentType":2887,"locale":27},{"sys":2881},{"type":10,"linkType":11,"id":12},"3ScKZEnVsj3YZFRXh8a3t","2026-10-26T08:55:37.601Z","2026-10-26T08:55:43.187Z",{"sys":2886},{"id":19,"type":10,"linkType":20},{"sys":2888},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2890,"hash":2891,"richText":2892},"isil text 3","isil-text-3",{"nodeType":73,"data":2893,"content":2894},{},[2895,2902,2909],{"nodeType":85,"data":2896,"content":2897},{},[2898],{"nodeType":81,"value":2899,"marks":2900,"data":2901},"It’s perhaps this appreciation for details that explains why she enjoys working across food styling and visual storytelling, where the presentation of a dish can be just as important as its flavours. Whether she is developing recipes or creating a dining experience, she approaches each project with the idea that food should engage people beyond the act of eating. But more importantly, what matters most to Isil is the people sitting around the table. She wants guests to feel comfortable, curious and connected, without the formality that can sometimes make dining feel intimidating. Having found a sense of community through her own work at Soho House, she also sees food as a way to help others experience that same feeling. ",[],{},{"nodeType":85,"data":2903,"content":2904},{},[2905],{"nodeType":81,"value":2906,"marks":2907,"data":2908},"“Community, to me, means bringing like-minded people together and creating a place where they feel comfortable being themselves,” she says. “That’s one of the reasons I enjoy working at Soho House. It has a strong sense of home – you can come in, see the people you want to see, meet new people and feel part of something. As a chef, I love being able to contribute to that feeling through food and hospitality. ",[],{},{"nodeType":85,"data":2910,"content":2911},{},[2912],{"nodeType":81,"value":2913,"marks":2914,"data":2915},"“And if I like you, I’ll probably cook for you – that’s one of the ways I show care.” ",[],{},{"metadata":2917,"sys":2920,"fields":2931},{"tags":2918,"concepts":2919},[],[],{"space":2921,"id":2923,"type":14,"createdAt":2924,"updatedAt":2925,"environment":2926,"publishedVersion":2928,"revision":44,"contentType":2929,"locale":27},{"sys":2922},{"type":10,"linkType":11,"id":12},"3UNvebLSFfUEII2cYWPTSO","2026-10-14T08:51:08.078Z","2026-10-14T08:57:36.370Z",{"sys":2927},{"id":19,"type":10,"linkType":20},22,{"sys":2930},{"type":10,"linkType":25,"id":2220},{"title":2932,"slug":2933,"sortDate":2934,"thumbnail":2935,"richText":2956,"contentBlocks":2966},"r é n In the Kitchen With: Natalie Hsu ","r-e-n-in-the-kitchen-with-natalie-hsu","2026-10-14",{"metadata":2936,"sys":2939,"fields":2946},{"tags":2937,"concepts":2938},[],[],{"space":2940,"id":2942,"type":329,"createdAt":2943,"updatedAt":2943,"environment":2944,"publishedVersion":44,"revision":333,"locale":27},{"sys":2941},{"type":10,"linkType":11,"id":12},"2bhrnBQ6uxa10HYxj6DRQc","2026-10-14T08:41:56.097Z",{"sys":2945},{"id":19,"type":10,"linkType":20},{"title":2947,"description":336,"file":2948},"nat hsu 1 ",{"url":2949,"details":2950,"fileName":2955,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/2bhrnBQ6uxa10HYxj6DRQc/26f82a84cd16e15dd29ea4c4caaa68e3/WhatsApp_Image_2026-10-14_at_15.55.18.jpeg",{"size":2951,"image":2952},1776599,{"width":2953,"height":2954},3414,5120,"WhatsApp Image 2026-10-14 at 15.55.18.jpeg",{"data":2957,"content":2958,"nodeType":73},{},[2959],{"data":2960,"content":2961,"nodeType":85},{},[2962],{"data":2963,"marks":2964,"value":2965,"nodeType":81},{},[],"She shares with us how an award-winning actress came to start her very own brand of granola. ",[2967,3000,3038,3078,3114,3140,3176],{"metadata":2968,"sys":2971,"fields":2980},{"tags":2969,"concepts":2970},[],[],{"space":2972,"id":2974,"type":14,"createdAt":2975,"updatedAt":2975,"environment":2976,"publishedVersion":44,"revision":333,"contentType":2978,"locale":27},{"sys":2973},{"type":10,"linkType":11,"id":12},"71enjTP7mUFpJnyHRiccRh","2026-10-14T08:42:25.002Z",{"sys":2977},{"id":19,"type":10,"linkType":20},{"sys":2979},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2981,"hash":2982,"richText":2983},"nat text 1","nat-text-1",{"data":2984,"content":2985,"nodeType":73},{},[2986,2993],{"data":2987,"content":2988,"nodeType":85},{},[2989],{"data":2990,"marks":2991,"value":2992,"nodeType":81},{},[],"Last week, Lolita Granola’s founder Natalie Hsu joined us at Soho House for a chef demo with our youths that featured wonderfully baked granola cookies. For Natalie, the concept of granola really began to grab her attention during the height of the pandemic, when we were all looking for ways to live healthier lives. ",{"data":2994,"content":2995,"nodeType":85},{},[2996],{"data":2997,"marks":2998,"value":2999,"nodeType":81},{},[],"“So during COVID, I became kind of a health freak, and I started making acai bowls at home,” she says with a chuckle. “We would blend almond butter, fruit, and then obviously granola is needed in an acai bowl, because I’m a texture person, so I need that crunch. Our neighbours at the time made really good granola so they gave us their recipe and we’d make some tweaks to our own liking. As time went on, everyone who came to visit us tried my granola and just really loved it. They’d be eating it non-stop. But one thing led to another and we moved houses and all this granola-making was put on pause. ",{"metadata":3001,"sys":3004,"fields":3013},{"tags":3002,"concepts":3003},[],[],{"space":3005,"id":3007,"type":14,"createdAt":3008,"updatedAt":3008,"environment":3009,"publishedVersion":125,"revision":333,"contentType":3011,"locale":27},{"sys":3006},{"type":10,"linkType":11,"id":12},"2x2fX5lHCdshM1XsfgJ6xV","2026-10-14T08:52:16.915Z",{"sys":3010},{"id":19,"type":10,"linkType":20},{"sys":3012},{"type":10,"linkType":25,"id":420},{"noteForInternalReferenceOnly":3014,"hash":3015,"images":3016,"galleryLayout":1160,"ratio":625},"nat pic 2 ","nat-pic-2",[3017],{"metadata":3018,"sys":3021,"fields":3028},{"tags":3019,"concepts":3020},[],[],{"space":3022,"id":3024,"type":329,"createdAt":3025,"updatedAt":3025,"environment":3026,"publishedVersion":66,"revision":333,"locale":27},{"sys":3023},{"type":10,"linkType":11,"id":12},"3CkT0pNQs25gySK8AF6Yw8","2026-10-14T08:46:26.177Z",{"sys":3027},{"id":19,"type":10,"linkType":20},{"title":3029,"description":336,"file":3030},"food 1",{"url":3031,"details":3032,"fileName":3037,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/3CkT0pNQs25gySK8AF6Yw8/58884ea06a78893210d2a6bcc955b83b/WhatsApp_Image_2026-10-14_at_15.55.19__2_.jpeg",{"size":3033,"image":3034},1587570,{"width":3035,"height":3036},3024,4032,"WhatsApp Image 2026-10-14 at 15.55.19 (2).jpeg",{"metadata":3039,"sys":3042,"fields":3051},{"tags":3040,"concepts":3041},[],[],{"space":3043,"id":3045,"type":14,"createdAt":3046,"updatedAt":3046,"environment":3047,"publishedVersion":125,"revision":333,"contentType":3049,"locale":27},{"sys":3044},{"type":10,"linkType":11,"id":12},"17kmyILeYp0GVuDb9Rujcd","2026-10-14T08:42:45.468Z",{"sys":3048},{"id":19,"type":10,"linkType":20},{"sys":3050},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":3052,"hash":3053,"richText":3054},"nat text 2","nat-text-2",{"nodeType":73,"data":3055,"content":3056},{},[3057,3064,3071],{"nodeType":85,"data":3058,"content":3059},{},[3060],{"nodeType":81,"value":3061,"marks":3062,"data":3063},"“Five years later, things started to settle down and we started making it again. It was actually a New Year’s resolution for me last year to work on a long-term project, and that’s when I decided to actually create Lolita Granola. I love doing all the design work and the branding as well, so it was good fun. I’ve always kept this as a passion project, so there wasn’t any external pressure or anyone telling us we had to do it, so it was just a very pleasurable thing to work on.” ",[],{},{"nodeType":85,"data":3065,"content":3066},{},[3067],{"nodeType":81,"value":3068,"marks":3069,"data":3070},"But for those unfamiliar with Natalie’s background, granola is actually far from what she does for a living. She’s also an established, award-winning actress who has taken the region by storm over the past six years. ",[],{},{"nodeType":85,"data":3072,"content":3073},{},[3074],{"nodeType":81,"value":3075,"marks":3076,"data":3077},"“I had never thought of doing acting,” she says, telling me that her passion at the time was actually dancing. “Well drama was probably one of my favourite classes, and I did choose it as one of my IB subjects, but it never occurred to me that it would be a viable career path. I think I was always quite rational and realistic, and becoming an actress isn’t really something you can just decide you want to be that easily. 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The first ever film she starred in was a musical, and it was her dance videos online that captured the director’s attention, leading him to offer her a role despite her lack of acting experience. \n\n“In that moment I also realized how lucky I am and how rare that opportunity was and how it doesn't come by easily. It was also a big move – I had to film in mainland China for a year, and it was during COVID, so it wasn’t like I could travel back to Hong Kong easily. 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Since 2020, she’s been in upwards for 12 films, across Hong Kong, Malaysia, Taiwan and China. In 2025, she received the New York Asian FIlm Festival International Rising Star award, and was nominated for Best Actress at the Hong Kong Film Awards and Hong Kong Film Critics Society for her lead role in ",[],{},{"nodeType":81,"value":3203,"marks":3204,"data":3206},"Last Song For You",[3205],{"type":515},{},{"nodeType":81,"value":3208,"marks":3209,"data":3210},". Just a year later, she was again nominated for her performance in ",[],{},{"nodeType":81,"value":3212,"marks":3213,"data":3215},"My First of May",[3214],{"type":515},{},{"nodeType":81,"value":3217,"marks":3218,"data":3219},". ",[],{},{"nodeType":85,"data":3221,"content":3222},{},[3223],{"nodeType":81,"value":3224,"marks":3225,"data":3226},"“To be honest, acting came pretty naturally,” she admits. “It’s something that to me, the less I think about it, the better at it I am. So in a way, not having a lot of experience of professional training actually helped me; I just went with what I felt was right, and my instincts. But these awards were never something I thought about or put much emphasis on, because I didn’t even know you could win awards when I first started. ",[],{},{"nodeType":85,"data":3228,"content":3229},{},[3230],{"nodeType":81,"value":3231,"marks":3232,"data":3233},"“Acting is also such a subjective thing, and it’s really hard to say whether you’re improving yourself or not. How can you measure something so subjective? But with these awards, it gives me some kind of feedback, especially because they come from people in the industry whose opinions I really value, so I’m really grateful. On the other hand, I try not to take anything like this too heavily. I try to remind myself that the most important thing is to feel fulfilled in what I do, choose the scripts and characters that align with who I am, and put something better out there into the universe.” ",[],{},{"metadata":3235,"sys":3238,"fields":3248},{"tags":3236,"concepts":3237},[],[],{"space":3239,"id":3241,"type":14,"createdAt":3242,"updatedAt":3243,"environment":3244,"publishedVersion":460,"revision":417,"contentType":3246,"locale":27},{"sys":3240},{"type":10,"linkType":11,"id":12},"2lYb26KxfgAQbKUGeBhhWI","2026-09-28T18:23:19.778Z","2026-09-29T14:37:50.445Z",{"sys":3245},{"id":19,"type":10,"linkType":20},{"sys":3247},{"type":10,"linkType":25,"id":2220},{"title":3249,"slug":3250,"sortDate":3251,"thumbnail":3252,"richText":3272,"contentBlocks":3291},"r é n Founder Jo Soo Tang Joins SNNHK and SENIA Hong Kong's Panel Discussion","snnhk-x-senia-hong-kong-panel-discussion","2026-09-30",{"metadata":3253,"sys":3256,"fields":3263},{"tags":3254,"concepts":3255},[],[],{"space":3257,"id":3259,"type":329,"createdAt":3260,"updatedAt":3260,"environment":3261,"publishedVersion":125,"revision":333,"locale":27},{"sys":3258},{"type":10,"linkType":11,"id":12},"5sS3c3UfD5c1EhbxcCyxn3","2026-09-28T18:23:15.338Z",{"sys":3262},{"id":19,"type":10,"linkType":20},{"title":3264,"description":336,"file":3265},"WhatsApp Image 2026-09-29 at 00.43.57",{"url":3266,"details":3267,"fileName":3271,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/5sS3c3UfD5c1EhbxcCyxn3/4c222a42259c113cccdf2efa36d7dbd3/WhatsApp_Image_2026-09-29_at_00.43.57.jpg",{"size":3268,"image":3269},1164768,{"width":2701,"height":3270},1067,"WhatsApp Image 2026-09-29 at 00.43.57.jpg",{"nodeType":73,"data":3273,"content":3274},{},[3275],{"nodeType":85,"data":3276,"content":3277},{},[3278,3282,3287],{"nodeType":81,"value":3279,"marks":3280,"data":3281},"Titled ",[],{},{"nodeType":81,"value":3283,"marks":3284,"data":3286},"Beyond Secondary School",[3285],{"type":515},{},{"nodeType":81,"value":3288,"marks":3289,"data":3290},", the talk explored possible career pathways for youths with diverse learning needs and how they can navigate life after secondary education.",[],{},[3292],{"metadata":3293,"sys":3296,"fields":3307},{"tags":3294,"concepts":3295},[],[],{"space":3297,"id":3299,"type":14,"createdAt":3300,"updatedAt":3301,"environment":3302,"publishedVersion":3304,"revision":125,"contentType":3305,"locale":27},{"sys":3298},{"type":10,"linkType":11,"id":12},"4x0Xs6gs08WZNnW8ZGBxxn","2026-09-29T14:16:48.904Z","2026-09-29T14:40:44.468Z",{"sys":3303},{"id":19,"type":10,"linkType":20},89,{"sys":3306},{"type":10,"linkType":25,"id":371},{"hash":3308,"richText":3309},"untitled-entry-2026-09-29-at-14-02-15",{"nodeType":73,"data":3310,"content":3311},{},[3312,3336],{"nodeType":85,"data":3313,"content":3314},{},[3315,3319,3324,3328,3332],{"nodeType":81,"value":3316,"marks":3317,"data":3318},"Earlier this month on the 19th of September, r é n",[],{},{"nodeType":81,"value":3320,"marks":3321,"data":3323}," ",[3322],{"type":515},{},{"nodeType":81,"value":3325,"marks":3326,"data":3327},"founder Jo Soo Tang was invited to speak at a panel discussion co-organised by SNNHK and SENIA Hong Kong and hosted at Ernst & Young, titled ",[],{},{"nodeType":81,"value":3283,"marks":3329,"data":3331},[3330],{"type":515},{},{"nodeType":81,"value":3333,"marks":3334,"data":3335},". The event focused on providing insights and support to youths with Special Educational Needs (SEN), as well as their families, on how to navigate life after their secondary education. ",[],{},{"nodeType":85,"data":3337,"content":3338},{},[3339],{"nodeType":81,"value":3340,"marks":3341,"data":3342},"Jo was joined by other esteemed speakers including SENsational's Faride Shroff, The Nesbitt Centre's Dr. Billy Yeung, Generation Hong Kong's Maple Wong, and Dr. Simon Ng of the Hong Kong Academy of Performing Arts. Topics discussed range from defining success for SEN youths and the importance of keeping an open mind, to how parents can better prepare their children for the transition into employment, finding the right career opportunity for them, and how they can make that employment sustainable. Before opening up to the audience for closing questions, the five speakers also explored how employers can create more inclusive working environments, a crucial ingredient in ensuring that youths with diverse learning needs have the chance to thrive in their workplaces and careers.",[],{},1793952303568]