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",{"data":2130,"content":2131,"nodeType":85},{},[2132],{"data":2133,"marks":2134,"value":2135,"nodeType":81},{},[],"Proceeds support r é n HUMANITY programmes for underprivileged youths, providing job opportunities in exclusive kitchens and more.",{"data":2137,"content":2138,"nodeType":85},{},[2139,2142,2150],{"data":2140,"marks":2141,"value":336,"nodeType":81},{},[],{"data":2143,"content":2145,"nodeType":955},{"uri":2144},"https://www.localfreshhk.com/en/products/r-%C3%A9-n-eggs-tin-hong-chicken-eggs-6-pcsbox",[2146],{"data":2147,"marks":2148,"value":2149,"nodeType":81},{},[],"SHOP NOW",{"data":2151,"marks":2152,"value":336,"nodeType":81},{},[],{"metadata":2154,"sys":2157,"fields":2167},{"tags":2155,"concepts":2156},[],[],{"space":2158,"id":2160,"type":14,"createdAt":2161,"updatedAt":2161,"environment":2162,"publishedVersion":193,"revision":333,"contentType":2164,"locale":27},{"sys":2159},{"type":10,"linkType":11,"id":12},"3nic8eVI6qZzolbjcQeogL","2026-10-26T08:56:08.650Z",{"sys":2163},{"id":19,"type":10,"linkType":20},{"sys":2165},{"type":10,"linkType":25,"id":2166},"post",{"title":2168,"slug":2169,"sortDate":2170,"thumbnail":2171,"richText":2192,"contentBlocks":2202},"r é n In the Kitchen With: Ișil Okçu","r-e-n-in-the-kitchen-with-isil-okcu","2026-10-26",{"metadata":2172,"sys":2175,"fields":2182},{"tags":2173,"concepts":2174},[],[],{"space":2176,"id":2178,"type":329,"createdAt":2179,"updatedAt":2179,"environment":2180,"publishedVersion":125,"revision":333,"locale":27},{"sys":2177},{"type":10,"linkType":11,"id":12},"2FVHegOVa9hGwFj0r98lC5","2026-10-26T08:30:27.227Z",{"sys":2181},{"id":19,"type":10,"linkType":20},{"title":2183,"description":336,"file":2184},"WhatsApp Image 2026-10-23 at 10.26.11 (2)",{"url":2185,"details":2186,"fileName":2191,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/2FVHegOVa9hGwFj0r98lC5/51006a41ea0cd9496cb3df1fd9afa129/WhatsApp_Image_2026-10-23_at_10.26.11__2_.jpeg",{"size":2187,"image":2188},338331,{"width":2189,"height":2190},1068,1600,"WhatsApp Image 2026-10-23 at 10.26.11 (2).jpeg",{"data":2193,"content":2194,"nodeType":73},{},[2195],{"data":2196,"content":2197,"nodeType":85},{},[2198],{"data":2199,"marks":2200,"value":2201,"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. ",[2203,2250,2288,2328,2364],{"metadata":2204,"sys":2207,"fields":2216},{"tags":2205,"concepts":2206},[],[],{"space":2208,"id":2210,"type":14,"createdAt":2211,"updatedAt":2211,"environment":2212,"publishedVersion":125,"revision":333,"contentType":2214,"locale":27},{"sys":2209},{"type":10,"linkType":11,"id":12},"1zmaiUPn8WZilcZeT2wvI6","2026-10-26T08:51:28.061Z",{"sys":2213},{"id":19,"type":10,"linkType":20},{"sys":2215},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2217,"hash":2218,"richText":2219},"isil text 1","isil-text-1",{"nodeType":73,"data":2220,"content":2221},{},[2222,2229,2236,2243],{"nodeType":85,"data":2223,"content":2224},{},[2225],{"nodeType":81,"value":2226,"marks":2227,"data":2228},"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":2230,"content":2231},{},[2232],{"nodeType":81,"value":2233,"marks":2234,"data":2235},"“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":2237,"content":2238},{},[2239],{"nodeType":81,"value":2240,"marks":2241,"data":2242},"“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":2244,"content":2245},{},[2246],{"nodeType":81,"value":2247,"marks":2248,"data":2249},"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":2251,"sys":2254,"fields":2263},{"tags":2252,"concepts":2253},[],[],{"space":2255,"id":2257,"type":14,"createdAt":2258,"updatedAt":2258,"environment":2259,"publishedVersion":44,"revision":333,"contentType":2261,"locale":27},{"sys":2256},{"type":10,"linkType":11,"id":12},"8muEtoDFbK89ng5ySsujG","2026-10-26T08:55:08.779Z",{"sys":2260},{"id":19,"type":10,"linkType":20},{"sys":2262},{"type":10,"linkType":25,"id":420},{"noteForInternalReferenceOnly":2264,"hash":2265,"images":2266,"galleryLayout":1160,"ratio":625},"isil pic 1 ","isil-pic-1",[2267],{"metadata":2268,"sys":2271,"fields":2278},{"tags":2269,"concepts":2270},[],[],{"space":2272,"id":2274,"type":329,"createdAt":2275,"updatedAt":2275,"environment":2276,"publishedVersion":66,"revision":333,"locale":27},{"sys":2273},{"type":10,"linkType":11,"id":12},"766KegTGWVhHgCvIakVfWD","2026-10-26T08:53:11.760Z",{"sys":2277},{"id":19,"type":10,"linkType":20},{"title":2279,"description":336,"file":2280},"isil pic 1",{"url":2281,"details":2282,"fileName":2287,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/766KegTGWVhHgCvIakVfWD/29e32626ca798a81d745cece5a1d2f59/WhatsApp_Image_2026-10-23_at_10.31.17__1_.jpeg",{"size":2283,"image":2284},1334906,{"width":2285,"height":2286},1920,2560,"WhatsApp Image 2026-10-23 at 10.31.17 (1).jpeg",{"metadata":2289,"sys":2292,"fields":2301},{"tags":2290,"concepts":2291},[],[],{"space":2293,"id":2295,"type":14,"createdAt":2296,"updatedAt":2296,"environment":2297,"publishedVersion":125,"revision":333,"contentType":2299,"locale":27},{"sys":2294},{"type":10,"linkType":11,"id":12},"5RjYLOXoYZ9bm38kvhy4Zo","2026-10-26T08:53:40.144Z",{"sys":2298},{"id":19,"type":10,"linkType":20},{"sys":2300},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2302,"hash":2303,"richText":2304},"isil text 2","isil-text-2",{"nodeType":73,"data":2305,"content":2306},{},[2307,2314,2321],{"nodeType":85,"data":2308,"content":2309},{},[2310],{"nodeType":81,"value":2311,"marks":2312,"data":2313},"“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":2315,"content":2316},{},[2317],{"nodeType":81,"value":2318,"marks":2319,"data":2320},"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":2322,"content":2323},{},[2324],{"nodeType":81,"value":2325,"marks":2326,"data":2327},"“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. 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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":2392,"content":2393},{},[2394],{"nodeType":81,"value":2395,"marks":2396,"data":2397},"“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":2399,"content":2400},{},[2401],{"nodeType":81,"value":2402,"marks":2403,"data":2404},"“And if I like you, I’ll probably cook for you – that’s one of the ways I show care.” ",[],{},[2406,2723,2832],{"metadata":2407,"sys":2410,"fields":2420},{"tags":2408,"concepts":2409},[],[],{"space":2411,"id":2413,"type":14,"createdAt":2414,"updatedAt":2415,"environment":2416,"publishedVersion":1733,"revision":44,"contentType":2418,"locale":27},{"sys":2412},{"type":10,"linkType":11,"id":12},"3UNvebLSFfUEII2cYWPTSO","2026-10-14T08:51:08.078Z","2026-10-14T08:57:36.370Z",{"sys":2417},{"id":19,"type":10,"linkType":20},{"sys":2419},{"type":10,"linkType":25,"id":2166},{"title":2421,"slug":2422,"sortDate":2423,"thumbnail":2424,"richText":2445,"contentBlocks":2455},"r é n In the Kitchen With: Natalie Hsu ","r-e-n-in-the-kitchen-with-natalie-hsu","2026-10-14",{"metadata":2425,"sys":2428,"fields":2435},{"tags":2426,"concepts":2427},[],[],{"space":2429,"id":2431,"type":329,"createdAt":2432,"updatedAt":2432,"environment":2433,"publishedVersion":44,"revision":333,"locale":27},{"sys":2430},{"type":10,"linkType":11,"id":12},"2bhrnBQ6uxa10HYxj6DRQc","2026-10-14T08:41:56.097Z",{"sys":2434},{"id":19,"type":10,"linkType":20},{"title":2436,"description":336,"file":2437},"nat hsu 1 ",{"url":2438,"details":2439,"fileName":2444,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/2bhrnBQ6uxa10HYxj6DRQc/26f82a84cd16e15dd29ea4c4caaa68e3/WhatsApp_Image_2026-10-14_at_15.55.18.jpeg",{"size":2440,"image":2441},1776599,{"width":2442,"height":2443},3414,5120,"WhatsApp Image 2026-10-14 at 15.55.18.jpeg",{"data":2446,"content":2447,"nodeType":73},{},[2448],{"data":2449,"content":2450,"nodeType":85},{},[2451],{"data":2452,"marks":2453,"value":2454,"nodeType":81},{},[],"She shares with us how an award-winning actress came to start her very own brand of granola. ",[2456,2489,2527,2567,2603,2629,2665],{"metadata":2457,"sys":2460,"fields":2469},{"tags":2458,"concepts":2459},[],[],{"space":2461,"id":2463,"type":14,"createdAt":2464,"updatedAt":2464,"environment":2465,"publishedVersion":44,"revision":333,"contentType":2467,"locale":27},{"sys":2462},{"type":10,"linkType":11,"id":12},"71enjTP7mUFpJnyHRiccRh","2026-10-14T08:42:25.002Z",{"sys":2466},{"id":19,"type":10,"linkType":20},{"sys":2468},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2470,"hash":2471,"richText":2472},"nat text 1","nat-text-1",{"data":2473,"content":2474,"nodeType":73},{},[2475,2482],{"data":2476,"content":2477,"nodeType":85},{},[2478],{"data":2479,"marks":2480,"value":2481,"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":2483,"content":2484,"nodeType":85},{},[2485],{"data":2486,"marks":2487,"value":2488,"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":2490,"sys":2493,"fields":2502},{"tags":2491,"concepts":2492},[],[],{"space":2494,"id":2496,"type":14,"createdAt":2497,"updatedAt":2497,"environment":2498,"publishedVersion":125,"revision":333,"contentType":2500,"locale":27},{"sys":2495},{"type":10,"linkType":11,"id":12},"2x2fX5lHCdshM1XsfgJ6xV","2026-10-14T08:52:16.915Z",{"sys":2499},{"id":19,"type":10,"linkType":20},{"sys":2501},{"type":10,"linkType":25,"id":420},{"noteForInternalReferenceOnly":2503,"hash":2504,"images":2505,"galleryLayout":1160,"ratio":625},"nat pic 2 ","nat-pic-2",[2506],{"metadata":2507,"sys":2510,"fields":2517},{"tags":2508,"concepts":2509},[],[],{"space":2511,"id":2513,"type":329,"createdAt":2514,"updatedAt":2514,"environment":2515,"publishedVersion":66,"revision":333,"locale":27},{"sys":2512},{"type":10,"linkType":11,"id":12},"3CkT0pNQs25gySK8AF6Yw8","2026-10-14T08:46:26.177Z",{"sys":2516},{"id":19,"type":10,"linkType":20},{"title":2518,"description":336,"file":2519},"food 1",{"url":2520,"details":2521,"fileName":2526,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/3CkT0pNQs25gySK8AF6Yw8/58884ea06a78893210d2a6bcc955b83b/WhatsApp_Image_2026-10-14_at_15.55.19__2_.jpeg",{"size":2522,"image":2523},1587570,{"width":2524,"height":2525},3024,4032,"WhatsApp Image 2026-10-14 at 15.55.19 (2).jpeg",{"metadata":2528,"sys":2531,"fields":2540},{"tags":2529,"concepts":2530},[],[],{"space":2532,"id":2534,"type":14,"createdAt":2535,"updatedAt":2535,"environment":2536,"publishedVersion":125,"revision":333,"contentType":2538,"locale":27},{"sys":2533},{"type":10,"linkType":11,"id":12},"17kmyILeYp0GVuDb9Rujcd","2026-10-14T08:42:45.468Z",{"sys":2537},{"id":19,"type":10,"linkType":20},{"sys":2539},{"type":10,"linkType":25,"id":371},{"noteForInternalReferenceOnly":2541,"hash":2542,"richText":2543},"nat text 2","nat-text-2",{"nodeType":73,"data":2544,"content":2545},{},[2546,2553,2560],{"nodeType":85,"data":2547,"content":2548},{},[2549],{"nodeType":81,"value":2550,"marks":2551,"data":2552},"“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":2554,"content":2555},{},[2556],{"nodeType":81,"value":2557,"marks":2558,"data":2559},"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":2561,"content":2562},{},[2563],{"nodeType":81,"value":2564,"marks":2565,"data":2566},"“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":2692,"marks":2693,"data":2695},"Last Song For You",[2694],{"type":515},{},{"nodeType":81,"value":2697,"marks":2698,"data":2699},". Just a year later, she was again nominated for her performance in ",[],{},{"nodeType":81,"value":2701,"marks":2702,"data":2704},"My First of May",[2703],{"type":515},{},{"nodeType":81,"value":2706,"marks":2707,"data":2708},". ",[],{},{"nodeType":85,"data":2710,"content":2711},{},[2712],{"nodeType":81,"value":2713,"marks":2714,"data":2715},"“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":2717,"content":2718},{},[2719],{"nodeType":81,"value":2720,"marks":2721,"data":2722},"“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":2724,"sys":2727,"fields":2737},{"tags":2725,"concepts":2726},[],[],{"space":2728,"id":2730,"type":14,"createdAt":2731,"updatedAt":2732,"environment":2733,"publishedVersion":460,"revision":417,"contentType":2735,"locale":27},{"sys":2729},{"type":10,"linkType":11,"id":12},"2lYb26KxfgAQbKUGeBhhWI","2026-09-28T18:23:19.778Z","2026-09-29T14:37:50.445Z",{"sys":2734},{"id":19,"type":10,"linkType":20},{"sys":2736},{"type":10,"linkType":25,"id":2166},{"title":2738,"slug":2739,"sortDate":2740,"thumbnail":2741,"richText":2761,"contentBlocks":2780},"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":2742,"sys":2745,"fields":2752},{"tags":2743,"concepts":2744},[],[],{"space":2746,"id":2748,"type":329,"createdAt":2749,"updatedAt":2749,"environment":2750,"publishedVersion":125,"revision":333,"locale":27},{"sys":2747},{"type":10,"linkType":11,"id":12},"5sS3c3UfD5c1EhbxcCyxn3","2026-09-28T18:23:15.338Z",{"sys":2751},{"id":19,"type":10,"linkType":20},{"title":2753,"description":336,"file":2754},"WhatsApp Image 2026-09-29 at 00.43.57",{"url":2755,"details":2756,"fileName":2760,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/5sS3c3UfD5c1EhbxcCyxn3/4c222a42259c113cccdf2efa36d7dbd3/WhatsApp_Image_2026-09-29_at_00.43.57.jpg",{"size":2757,"image":2758},1164768,{"width":2190,"height":2759},1067,"WhatsApp Image 2026-09-29 at 00.43.57.jpg",{"nodeType":73,"data":2762,"content":2763},{},[2764],{"nodeType":85,"data":2765,"content":2766},{},[2767,2771,2776],{"nodeType":81,"value":2768,"marks":2769,"data":2770},"Titled ",[],{},{"nodeType":81,"value":2772,"marks":2773,"data":2775},"Beyond Secondary School",[2774],{"type":515},{},{"nodeType":81,"value":2777,"marks":2778,"data":2779},", the talk explored possible career pathways for youths with diverse learning needs and how they can navigate life after secondary education.",[],{},[2781],{"metadata":2782,"sys":2785,"fields":2796},{"tags":2783,"concepts":2784},[],[],{"space":2786,"id":2788,"type":14,"createdAt":2789,"updatedAt":2790,"environment":2791,"publishedVersion":2793,"revision":125,"contentType":2794,"locale":27},{"sys":2787},{"type":10,"linkType":11,"id":12},"4x0Xs6gs08WZNnW8ZGBxxn","2026-09-29T14:16:48.904Z","2026-09-29T14:40:44.468Z",{"sys":2792},{"id":19,"type":10,"linkType":20},89,{"sys":2795},{"type":10,"linkType":25,"id":371},{"hash":2797,"richText":2798},"untitled-entry-2026-09-29-at-14-02-15",{"nodeType":73,"data":2799,"content":2800},{},[2801,2825],{"nodeType":85,"data":2802,"content":2803},{},[2804,2808,2813,2817,2821],{"nodeType":81,"value":2805,"marks":2806,"data":2807},"Earlier this month on the 19th of September, r é n",[],{},{"nodeType":81,"value":2809,"marks":2810,"data":2812}," ",[2811],{"type":515},{},{"nodeType":81,"value":2814,"marks":2815,"data":2816},"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":2772,"marks":2818,"data":2820},[2819],{"type":515},{},{"nodeType":81,"value":2822,"marks":2823,"data":2824},". 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":2826,"content":2827},{},[2828],{"nodeType":81,"value":2829,"marks":2830,"data":2831},"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.",[],{},{"metadata":2833,"sys":2836,"fields":2847},{"tags":2834,"concepts":2835},[],[],{"space":2837,"id":2839,"type":14,"createdAt":2840,"updatedAt":2841,"environment":2842,"publishedVersion":2844,"revision":157,"contentType":2845,"locale":27},{"sys":2838},{"type":10,"linkType":11,"id":12},"6epimBRZcF5hsGeOugVcs9","2026-09-16T04:32:27.824Z","2026-09-28T18:26:30.323Z",{"sys":2843},{"id":19,"type":10,"linkType":20},33,{"sys":2846},{"type":10,"linkType":25,"id":2166},{"title":2848,"slug":2849,"sortDate":2850,"thumbnail":2851,"richText":2872,"contentBlocks":2882},"r é n In the Kitchen With: Edward Voon","r-e-n-in-the-kitchen-with-edward-voon","2026-09-29",{"metadata":2852,"sys":2855,"fields":2862},{"tags":2853,"concepts":2854},[],[],{"space":2856,"id":2858,"type":329,"createdAt":2859,"updatedAt":2859,"environment":2860,"publishedVersion":125,"revision":333,"locale":27},{"sys":2857},{"type":10,"linkType":11,"id":12},"6RnzkpoXvVMsocdwtfPJcr","2026-09-16T04:42:15.842Z",{"sys":2861},{"id":19,"type":10,"linkType":20},{"title":2863,"description":336,"file":2864},"669831236 17892127275449056 5961801207302507115 n",{"url":2865,"details":2866,"fileName":2871,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/6RnzkpoXvVMsocdwtfPJcr/6c812c8f8814e1442100e51855470dc4/669831236_17892127275449056_5961801207302507115_n.jpg",{"size":2867,"image":2868},72089,{"width":2869,"height":2870},640,853,"669831236_17892127275449056_5961801207302507115_n.jpg",{"data":2873,"content":2874,"nodeType":73},{},[2875],{"data":2876,"content":2877,"nodeType":85},{},[2878],{"data":2879,"marks":2880,"value":2881,"nodeType":81},{},[],"A year into his new venture VOON in Kennedy Town, chef Edward Voon says he’s still trying to adapt to a world outside of fine dining. ",[2883,2948,2985,3025,3061,3093,3130,3170,3206],{"metadata":2884,"sys":2887,"fields":2898},{"tags":2885,"concepts":2886},[],[],{"space":2888,"id":2890,"type":14,"createdAt":2891,"updatedAt":2892,"environment":2893,"publishedVersion":2895,"revision":66,"contentType":2896,"locale":27},{"sys":2889},{"type":10,"linkType":11,"id":12},"74wn2hiRpaBxPclzRR6g09","2026-09-16T05:28:48.439Z","2026-09-16T06:31:34.095Z",{"sys":2894},{"id":19,"type":10,"linkType":20},16,{"sys":2897},{"type":10,"linkType":25,"id":371},{"hash":2899,"richText":2900},"untitled-entry-2026-09-16-at-05-28-16",{"nodeType":73,"data":2901,"content":2902},{},[2903,2934,2941],{"nodeType":85,"data":2904,"content":2905},{},[2906,2910,2914,2918,2922,2926,2930],{"nodeType":81,"value":2907,"marks":2908,"data":2909},"After more than three decades honing his skills in fine dining, Singaporean chef Edward Voon decided last year to dive head first into something completely new and unfamiliar, opening his eponymous bistro VOON in Kennedy Town. “",[],{},{"nodeType":81,"value":2911,"marks":2912,"data":2913},"À ",[],{},{"nodeType":81,"value":2915,"marks":2916,"data":2917},"-la-carte,” he laughs. “This word, ",[],{},{"nodeType":81,"value":2919,"marks":2920,"data":2921},"à ",[],{},{"nodeType":81,"value":2923,"marks":2924,"data":2925},"-la-carte, oh my god, it’s an alien. 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People come in for quick meals, and it’s up to our service staff to explain to them the thought process and the effort we put into each dish.”",[],{},{"metadata":2949,"sys":2952,"fields":2962},{"tags":2950,"concepts":2951},[],[],{"space":2953,"id":2955,"type":14,"createdAt":2956,"updatedAt":2957,"environment":2958,"publishedVersion":157,"revision":125,"contentType":2960,"locale":27},{"sys":2954},{"type":10,"linkType":11,"id":12},"3RHBprs6njg7jv1FYpq4Ae","2026-09-16T04:30:06.505Z","2026-09-22T04:24:29.075Z",{"sys":2959},{"id":19,"type":10,"linkType":20},{"sys":2961},{"type":10,"linkType":25,"id":420},{"hash":2963,"images":2964,"galleryLayout":1160,"ratio":2062},"untitled-entry-2026-09-16-at-04-29-12",[2965],{"metadata":2966,"sys":2969,"fields":2976},{"tags":2967,"concepts":2968},[],[],{"space":2970,"id":2972,"type":329,"createdAt":2973,"updatedAt":2973,"environment":2974,"publishedVersion":125,"revision":333,"locale":27},{"sys":2971},{"type":10,"linkType":11,"id":12},"7uYKyT5bki0v7DDINhYknI","2026-09-22T04:20:20.100Z",{"sys":2975},{"id":19,"type":10,"linkType":20},{"title":2977,"description":336,"file":2978},"WhatsApp Image 2026-09-21 at 17.13.57",{"url":2979,"details":2980,"fileName":2984,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/7uYKyT5bki0v7DDINhYknI/581bd04288e0cbda114f88449a502313/WhatsApp_Image_2026-09-21_at_17.13.57.jpeg",{"size":2981,"image":2982},247763,{"width":2190,"height":2983},1057,"WhatsApp Image 2026-09-21 at 17.13.57.jpeg",{"metadata":2986,"sys":2989,"fields":2999},{"tags":2987,"concepts":2988},[],[],{"space":2990,"id":2992,"type":14,"createdAt":2993,"updatedAt":2994,"environment":2995,"publishedVersion":157,"revision":125,"contentType":2997,"locale":27},{"sys":2991},{"type":10,"linkType":11,"id":12},"LA3lBjz3vAS3wwZhGWqZS","2026-09-16T04:51:54.700Z","2026-09-16T06:34:40.341Z",{"sys":2996},{"id":19,"type":10,"linkType":20},{"sys":2998},{"type":10,"linkType":25,"id":371},{"hash":3000,"richText":3001},"untitled-entry-2026-09-16-at-04-51-44",{"nodeType":73,"data":3002,"content":3003},{},[3004,3011,3018],{"nodeType":85,"data":3005,"content":3006},{},[3007],{"nodeType":81,"value":3008,"marks":3009,"data":3010},"And what exactly is that thought process? 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":3012,"content":3013},{},[3014],{"nodeType":81,"value":3015,"marks":3016,"data":3017},"“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":3087,"content":3088},{},[3089],{"nodeType":81,"value":3090,"marks":3091,"data":3092},"“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. I am still very persistent about changing their way of working in the kitchen, so for me now it’s more about finding ways to help them get there, by talking to them and really being in their shoes, trying to understand them. It’s changed me a lot, and I’m still adapting.”",[],{},{"metadata":3094,"sys":3097,"fields":3107},{"tags":3095,"concepts":3096},[],[],{"space":3098,"id":3100,"type":14,"createdAt":3101,"updatedAt":3102,"environment":3103,"publishedVersion":66,"revision":158,"contentType":3105,"locale":27},{"sys":3099},{"type":10,"linkType":11,"id":12},"6f3HTTqHaJVF2MafpZUN9X","2026-09-16T04:31:02.947Z","2026-09-22T04:22:40.786Z",{"sys":3104},{"id":19,"type":10,"linkType":20},{"sys":3106},{"type":10,"linkType":25,"id":420},{"hash":3108,"images":3109,"galleryLayout":1160,"ratio":625},"untitled-entry-2026-09-16-at-04-30-35",[3110],{"metadata":3111,"sys":3114,"fields":3121},{"tags":3112,"concepts":3113},[],[],{"space":3115,"id":3117,"type":329,"createdAt":3118,"updatedAt":3118,"environment":3119,"publishedVersion":125,"revision":333,"locale":27},{"sys":3116},{"type":10,"linkType":11,"id":12},"5hbRW7XlojWQ12DDP2cDdC","2026-09-22T04:22:33.522Z",{"sys":3120},{"id":19,"type":10,"linkType":20},{"title":3122,"description":336,"file":3123},"WhatsApp Image 2026-09-21 at 17.11.47",{"url":3124,"details":3125,"fileName":3129,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/5hbRW7XlojWQ12DDP2cDdC/85e84aca404a0060109ac89a95b219cd/WhatsApp_Image_2026-09-21_at_17.11.47.jpeg",{"size":3126,"image":3127},149685,{"width":3128,"height":2190},1066,"WhatsApp Image 2026-09-21 at 17.11.47.jpeg",{"metadata":3131,"sys":3134,"fields":3144},{"tags":3132,"concepts":3133},[],[],{"space":3135,"id":3137,"type":14,"createdAt":3138,"updatedAt":3139,"environment":3140,"publishedVersion":66,"revision":158,"contentType":3142,"locale":27},{"sys":3136},{"type":10,"linkType":11,"id":12},"1VGcaWqdcm9HTDlKoAsBV1","2026-09-16T04:50:30.021Z","2026-09-16T06:36:55.599Z",{"sys":3141},{"id":19,"type":10,"linkType":20},{"sys":3143},{"type":10,"linkType":25,"id":371},{"hash":3145,"richText":3146},"untitled-entry-2026-09-16-at-04-50-13",{"nodeType":73,"data":3147,"content":3148},{},[3149,3156,3163],{"nodeType":85,"data":3150,"content":3151},{},[3152],{"nodeType":81,"value":3153,"marks":3154,"data":3155},"Despite the hurdles brought on by catering to a new audience and training new staff, at least one thing has stayed constant for the Singaporean chef: the love he receives from his longtime customers he met during his time in fine dining, many of whom have become his close friends. 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":3157,"content":3158},{},[3159],{"nodeType":81,"value":3160,"marks":3161,"data":3162},"“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":3164,"content":3165},{},[3166],{"nodeType":81,"value":3167,"marks":3168,"data":3169},"“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. Well, it’s my life too, and it’s for me to decide. When you’ve done something for so many years, you just feel that you want to do something which is authentically yourself.”",[],{},{"metadata":3171,"sys":3174,"fields":3184},{"tags":3172,"concepts":3173},[],[],{"space":3175,"id":3177,"type":14,"createdAt":3178,"updatedAt":3179,"environment":3180,"publishedVersion":44,"revision":158,"contentType":3182,"locale":27},{"sys":3176},{"type":10,"linkType":11,"id":12},"zxJ1bCCmCNJiS0ICsni1c","2026-09-16T04:32:19.309Z","2026-09-22T04:23:31.403Z",{"sys":3181},{"id":19,"type":10,"linkType":20},{"sys":3183},{"type":10,"linkType":25,"id":420},{"hash":3185,"images":3186,"galleryLayout":1160,"ratio":625},"untitled-entry-2026-09-16-at-04-31-41",[3187],{"metadata":3188,"sys":3191,"fields":3198},{"tags":3189,"concepts":3190},[],[],{"space":3192,"id":3194,"type":329,"createdAt":3195,"updatedAt":3195,"environment":3196,"publishedVersion":125,"revision":333,"locale":27},{"sys":3193},{"type":10,"linkType":11,"id":12},"2YsDDiC3DPnnJwV3E6wsxQ","2026-09-22T04:23:25.747Z",{"sys":3197},{"id":19,"type":10,"linkType":20},{"title":3199,"description":336,"file":3200},"WhatsApp Image 2026-09-21 at 17.12.03",{"url":3201,"details":3202,"fileName":3205,"contentType":345},"//images.ctfassets.net/ozqckynbfjoo/2YsDDiC3DPnnJwV3E6wsxQ/c6b539a855334c8ae2e3ba30247bb2c1/WhatsApp_Image_2026-09-21_at_17.12.03.jpeg",{"size":3203,"image":3204},136804,{"width":3128,"height":2190},"WhatsApp Image 2026-09-21 at 17.12.03.jpeg",{"metadata":3207,"sys":3210,"fields":3219},{"tags":3208,"concepts":3209},[],[],{"space":3211,"id":3213,"type":14,"createdAt":3214,"updatedAt":3214,"environment":3215,"publishedVersion":44,"revision":333,"contentType":3217,"locale":27},{"sys":3212},{"type":10,"linkType":11,"id":12},"3pu660LuslHCEopMEDEtS5","2026-09-16T04:49:55.226Z",{"sys":3216},{"id":19,"type":10,"linkType":20},{"sys":3218},{"type":10,"linkType":25,"id":371},{"hash":3220,"richText":3221},"untitled-entry-2026-09-16-at-04-49-38",{"nodeType":73,"data":3222,"content":3223},{},[3224,3231,3238],{"nodeType":85,"data":3225,"content":3226},{},[3227],{"nodeType":81,"value":3228,"marks":3229,"data":3230},"As our conversation came to a close, I took us back once again to our previous meeting a year ago. 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":3232,"content":3233},{},[3234],{"nodeType":81,"value":3235,"marks":3236,"data":3237},"“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":3239,"content":3240},{},[3241],{"nodeType":81,"value":3242,"marks":3243,"data":3244},"“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. I have seen the light at the end of the tunnel, but I have to make sure I don’t walk into a wall. It’s still a journey, and I think I’m still perfecting it, but I still need time.”",[],{},1793005021004]