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Voon tells me his mission here is to marry the authentic, traditional delicacies of Southeast Asia with his culinary training and vision, elevating these dishes whilst honouring their roots. He gives me the example of his pork chop rice, which taps into other flavours coming from ingredients you wouldn't usually find in the humble dish, such as chorizo and sambal. ",[],{},{"nodeType":85,"data":2433,"content":2434},{},[2435],{"nodeType":81,"value":2436,"marks":2437,"data":2438},"“When you ask people here about Southeast Asian food, they always think about Thai food. Vietnamese food is slowly becoming more popular now, but they never mention Singapore, or Laos, or Myanmar. So to me, people have always misunderstood this word – it’s quite alien. 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These guys come from a rougher background, and they have spent their entire lives in a kitchen with just one saute pan and they fry everything. But over the months, you see them change and develop a new understanding of cooking, and it’s really rewarding to see. They realise that actually, food can be like this – it can be better.",[],{},{"nodeType":85,"data":2507,"content":2508},{},[2509],{"nodeType":81,"value":2510,"marks":2511,"data":2512},"“They also become more appreciative of being a chef. It’s something to be proud of,” he adds. “When they reach a certain age, I want them to have developed a set of certain skills through me that can progress their careers in the future. Some habits they have are very difficult to change, but I never give up on them, because these boys have good hearts. You can see that they want to improve, but it’s just that when the pressure hits, the bad habits come back. 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Just a quick scan of Voon’s Instagram page will show you countless photos of familiar faces frequenting his restaurant, both celebrities and gourmands alike.",[],{},{"nodeType":85,"data":2575,"content":2576},{},[2577],{"nodeType":81,"value":2578,"marks":2579,"data":2580},"“My regulars have been very supportive and they always come back,” he says with a smile. “But sometimes they’ll tell me they really liked what I used to do with my kind of French cooking, and they’ll ask for it. I’ll try to deliver, but I will also tease them with what I’m doing right now and get them in tune with it. ",[],{},{"nodeType":85,"data":2582,"content":2583},{},[2584],{"nodeType":81,"value":2585,"marks":2586,"data":2587},"“It’s a challenge, because I’m running a whole different menu in the kitchen, but to me it’s about caring for people. Some of these guys are very, very old friends, and I try to deliver for them. That said, you know, a lot of people tell me I should’ve stuck to what I did. 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At the time, the chef had said that this new restaurant was an exploration of what it meant to be Voon; it was an opportunity for him to discover, or rediscover, himself. Now, 12 months later, what has he learned about himself?",[],{},{"nodeType":85,"data":2649,"content":2650},{},[2651],{"nodeType":81,"value":2652,"marks":2653,"data":2654},"“What I learned about Voon over the past year is that I have to be more understanding, I have to be calmer, and I have to be more patient,” he tells me. “I need to see things in a constructive way, to understand the people around me and how they function, to learn about this new demographic of guests coming in and their palates, and how to take this restaurant to the next level even though it’s a casual bistro.",[],{},{"nodeType":85,"data":2656,"content":2657},{},[2658],{"nodeType":81,"value":2659,"marks":2660,"data":2661},"“But I will be really honest, and I don’t mind saying that I am still finding my true way. I just want to be truthful. 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",[],{},[3264,3320,3357,3403,3440,3473,3510,3543,3580],{"metadata":3265,"sys":3268,"fields":3278},{"tags":3266,"concepts":3267},[],[],{"space":3269,"id":3271,"type":14,"createdAt":3272,"updatedAt":3273,"environment":3274,"publishedVersion":138,"revision":44,"contentType":3276,"locale":27},{"sys":3270},{"type":10,"linkType":11,"id":12},"7fNjU4zT7KXjGVYQ8wcjBg","2026-09-04T03:00:38.717Z","2026-09-04T03:42:03.862Z",{"sys":3275},{"id":19,"type":10,"linkType":20},{"sys":3277},{"type":10,"linkType":25,"id":372},{"hash":3279,"richText":3280},"untitled-entry-2026-09-04-at-03-00-15",{"nodeType":73,"data":3281,"content":3282},{},[3283,3313],{"nodeType":85,"data":3284,"content":3285},{},[3286,3290,3298,3302,3309],{"nodeType":81,"value":3287,"marks":3288,"data":3289},"Last month, aqua’s chef Romeo Morelli came together with us and Té Bo’s chef Sebastian Lorenzi for a ",[],{},{"nodeType":956,"data":3291,"content":3293},{"uri":3292},"https://ren.community/journal/r-e-n-kickstarts-new-swire-guest-chef-dinner-series-with-te-bo-and-aqua-collaboration",[3294],{"nodeType":81,"value":3295,"marks":3296,"data":3297},"one-night-only four-hands dinner to celebrate our beneficiaries",[],{},{"nodeType":81,"value":3299,"marks":3300,"data":3301}," – one of whom, ",[],{},{"nodeType":956,"data":3303,"content":3305},{"uri":3304},"https://ren.community/journal/yes-programme-beneficiary-ah-hei-steps-into-second-year-with-r-e-n",[3306],{"nodeType":81,"value":422,"marks":3307,"data":3308},[],{},{"nodeType":81,"value":3310,"marks":3311,"data":3312},", helped out at the event – through a dazzling menu spotlighting idyllic Italian summers, and that gave me the massive pleasure of reconnecting with a friend I had first met during his tenure at the Piedmontese restaurant Castellana. ",[],{},{"nodeType":85,"data":3314,"content":3315},{},[3316],{"nodeType":81,"value":3317,"marks":3318,"data":3319},"We had connected multiple times before, mainly at his then restaurant in Central, but our conversations mostly revolved around his food (and my dozens of questions about how to make handmade pasta at home as great as his), as you’d expect between a former food editor and a chef who had begun working in his family restaurant’s kitchen when he was just 12 years old. 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Here, there’s a lot of energy everywhere, and it’s very exciting – there are always things happening. I saw things here I’ve never seen before in my life. I think you might be able to see something similar in New York or London, but nowhere else. 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With locals who are well travelled and a large expat community, naturally the standard of knowledge about food from all across the globe is high.",[],{},{"nodeType":85,"data":3467,"content":3468},{},[3469],{"nodeType":81,"value":3470,"marks":3471,"data":3472},"“People here really understand what they are eating,” the chef explains. “They’re eating because they know what they want, and because they want to learn about the cuisine and the chefs. 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On a visit to his two-Michelin-starred restaurant, he told me how some hotel guests were rather preoccupied with the casino, and because they had the money, they’d come to his restaurant for lunch, but didn’t quite care about what they ate. The restaurant would often receive requests to serve a five-course lunch menu in under 30 minutes.",[],{},{"nodeType":85,"data":3537,"content":3538},{},[3539],{"nodeType":81,"value":3540,"marks":3541,"data":3542},"Fortunately for Romeo, who you can feel pours his heart and soul into every one of his creations, the audience in our city shows a different kind of appreciation for gastronomy. “I’m learning a lot from my guests because they’re so knowledgeable,” he tells me. “They’re a good challenge to have, and I evolve myself whenever I receive feedback from them. 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Just the other week, during a ",[],{},{"nodeType":956,"data":3607,"content":3609},{"uri":3608},"https://ren.community/journal/chef-roberta-teaches-our-beneficiaries-to-craft-authentic-neapolitan-pizzas-at-black-sheeps-motorino",[3610],{"nodeType":81,"value":3611,"marks":3612,"data":3613},"pizza workshop at Black Sheep’s Motorino",[],{},{"nodeType":81,"value":3615,"marks":3616,"data":3617}," with chef Roberta de Sario, I was told how she had risen to a 63rd ranking on the global Best Pizza list for 2026. Somehow, more than 9,000 kilometres from Naples, Hong Kong has one of the best pizzerias on the planet – and that’s just one example. Whether it’s restaurants like The Chairman, Caprice, Wing and Ta Vie or bars like Bar Leone, COA or MIUS, our F&B industry is among the strongest in the world, and not just for local Chinese cuisine. I ask how Romeo feels to be part of this before our hour-long conversation was cut short because lunch service demanded his return to the kitchen, the domain he knows best.",[],{},{"nodeType":85,"data":3619,"content":3620},{},[3621],{"nodeType":81,"value":3622,"marks":3623,"data":3624},"“I’m very honoured and grateful,” he admits, “because Hong Kong is a very competitive market with amazing restaurants everywhere. To be able to continue doing what I’m doing is really a privilege, and gives me both a great sense of satisfaction and pride. ",[],{},{"nodeType":85,"data":3626,"content":3627},{},[3628],{"nodeType":81,"value":3629,"marks":3630,"data":3631},"“But sometimes, it can also be difficult for me, because I have – what do they call it?” Imposter syndrome, I suggest to him. “Yes, imposter syndrome. At times, I will think that I’m not good enough at what I do. I think this is something many people – not just in Hong Kong, but all over the world – deal with, and it’s a very tough feeling. But I think you can also use it as energy. In a way, it’s due to this feeling that I’m still able to continue doing what I love most, because it pushes me to constantly try to improve myself and do better. It gives me the motivation to face my challenges.”",[],{},{"metadata":3633,"sys":3636,"fields":3645},{"tags":3634,"concepts":3635},[],[],{"space":3637,"id":3639,"type":14,"createdAt":3640,"updatedAt":3640,"environment":3641,"publishedVersion":638,"revision":334,"contentType":3643,"locale":27},{"sys":3638},{"type":10,"linkType":11,"id":12},"ah7D347ROHeMTXW6PLqdl","2026-08-31T04:54:47.724Z",{"sys":3642},{"id":19,"type":10,"linkType":20},{"sys":3644},{"type":10,"linkType":25,"id":2268},{"title":3646,"slug":3647,"thumbnail":3648,"richText":3669,"contentBlocks":3679},"ALDI Donates Household Items and Essentials to Our Beneficiaries","aldi-donates-household-items-and-essentials-to-our-beneficiaries",{"metadata":3649,"sys":3652,"fields":3659},{"tags":3650,"concepts":3651},[],[],{"space":3653,"id":3655,"type":330,"createdAt":3656,"updatedAt":3656,"environment":3657,"publishedVersion":125,"revision":334,"locale":27},{"sys":3654},{"type":10,"linkType":11,"id":12},"5IYgMRfvXx6wzIHgO81RyQ","2026-08-31T04:54:37.443Z",{"sys":3658},{"id":19,"type":10,"linkType":20},{"title":3660,"description":337,"file":3661},"3-DSC07919",{"url":3662,"details":3663,"fileName":3668,"contentType":346},"//images.ctfassets.net/ozqckynbfjoo/5IYgMRfvXx6wzIHgO81RyQ/05d25d8468d0f0b7783b81b5ed5016dc/3-DSC07919.jpg",{"size":3664,"image":3665},2828357,{"width":3666,"height":3667},3807,5123,"3-DSC07919.jpg",{"data":3670,"content":3671,"nodeType":73},{},[3672],{"data":3673,"content":3674,"nodeType":85},{},[3675],{"data":3676,"marks":3677,"value":3678,"nodeType":81},{},[],"A whopping 37kg of goods went to our beneficiaries and their families to support their daily lives.",[3680],{"metadata":3681,"sys":3684,"fields":3693},{"tags":3682,"concepts":3683},[],[],{"space":3685,"id":3687,"type":14,"createdAt":3688,"updatedAt":3688,"environment":3689,"publishedVersion":157,"revision":334,"contentType":3691,"locale":27},{"sys":3686},{"type":10,"linkType":11,"id":12},"6vdSKXvn21iJIF03ZnUGs2","2026-08-31T04:52:11.957Z",{"sys":3690},{"id":19,"type":10,"linkType":20},{"sys":3692},{"type":10,"linkType":25,"id":372},{"hash":3694,"richText":3695},"untitled-entry-2026-08-31-at-04-51-17",{"nodeType":73,"data":3696,"content":3697},{},[3698],{"nodeType":85,"data":3699,"content":3700},{},[3701],{"nodeType":81,"value":3702,"marks":3703,"data":3704},"It was a pleasure to welcome the team from ALDI Hong Kong to our office following the launch of the RCF x ALDI Supplies Donation Initiative. The company has generously donated 37kg worth of household supplies, which have gone directly to our beneficiaries and their families. For the beneficiaries we work with, having access to everyday essentials makes a quiet but meaningful difference to their lives and those who support them.\n\nWe are grateful to ALDI Hong Kong for their generosity, and for seeing the value in what we are building together. Partnerships rooted in genuine care for community are rare, and this is one we cherish. Thank you, ALDI Hong Kong, for standing with us.  ",[],{},1789540648627]