Since the start of Covid, entrepreneurs in the F&B industry have been going through continuous adversities in order to keep their restaurants afloat. This just goes to show that even during trials and tribulations, these Hong Kong dining influencers have stood out to the public with good food and good service.
Abby Cadman, Owner of Relish and Gingers
Before moving to Hong Kong, Abby Cadman had grand plans with an amazing chef friend of hers to open a dessert and wine bar in Australia. Her passion has always been to cook and entertain. She wanted to open her own business where she could come to work and do what she loves every day. “Like most well-laid plans, mine went astray as I moved to Hong Kong ready for a new adventure with Ben”, her husband. Cadman began working at the catering and events company, Relish, as the Marketing and Event Manager. Soon after that, the owner decided to sell.
“I purchased the company and became Managing Director in July 2019 (just as protests were flaring). What I thought was a dream come true in owning our own business in the industry that I love, quickly turned into one of the biggest struggles I have faced”. As someone who tends to find the silver linings in life, Cadman saw it as a chance to start from scratch. “In a crisis there is opportunity, so this was the time to begin revamping Relish, starting with rebranding. We also added services to become a one-stop-shop for events, including flowers, production, and entertainment to go with our exceptional catering. As Covid hit, we began adding new products and created an online shop which suited the situation better”.
Making quick decisions for the sake of her new business, she also decided to move locations from Sai Ying Pun to Wong Chuk Hang. “We now have an amazing venue space and have halved our rent”. Cadman also acquired Gingers, a catering company in Hong Kong. Now, she manages both. “I can cater to a broader range of clients’ needs and can see consumer trends more accurately”. Working as the Marketing and Event Manager for Relish before purchasing the company made the change easier for the team as well as the clients.
Cadman knew the business very well by the time she bought it, so it was a relatively easy transition. “My previous dream of opening my own restaurant was realized through a new outlet of owning a catering and event company. Being part of incredible events and experiences, as well as working with an amazing team, made every day different and interesting”. When asked about her view of Hong Kong, she responded with heart. “Hong Kong has no limits or boundaries when it comes to business. The community here is empowering. Both in business and in personal life. This definitely makes for an environment with all the tools you need to prosper. The energy here is electric and makes you want more out of life.
The Hong Kong dining scene reflects the city overall. It’s fast-paced, exciting, and diverse. Customers are hungry for new experiences and ideas, so it’s a real hub for creativity”. Cadman’s advice for anyone looking to become influential in their field? “Your network is your net worth. On top of doing your research, having a clear vision and concept, and being truly passionate about it, it’s so important to get to know the hospitality community and get out there. Talk to everyone you know, meet new people and get the name out there. Be genuine and the passion you have will shine through”.
Roger Chan, Chairman of Metabev
Originally from England, Roger Chan moved to Hong Kong as a child, attending Hong Kong Island School before studying finance abroad. Like many Hongkongers, Chan eventually found himself back in the city ready to make his mark. Having celebrated its 31st-anniversary last year, METABEV has become a household name, increasing its industry ecosystem over the years. “We work with people and brands we like, doing what we like, life is short and we want to enjoy what we do instead of just thinking about revenue”.
Over the past year, Hong Kong’s dining industry has faced many challenges including early closures and social distancing regulations. “This has taken its weight on our F&B industry and also pressures at home”. Chan found his solace through wellness. He took his team and customers out for a day of running, gym sessions, or hikes. “Wellness has helped me personally keep focused and positive at work and at home”. This sparked the idea for the F&B Run Club, to bring the industry together to unite, raise awareness and give to others in need, whilst keeping healthy and having a great time too. The club’s first mission has been to run to the moon, 384,400km away from earth.
“This is no easy feat and individual heroics will not achieve this mission. Hence we will only be able to achieve it as a community”. To help reach this ambitious goal, a select group of diverse industry personalities including Black Sheep Restaurants, Pirata Group, Duddell’s, Penicillin and Dead &, and Cupping Room has donated their time to amplify the campaign’s efforts as part of the FNB Run Club Ambassadors. “We have been overwhelmed with generosity and love from (and to) the F&B Industry”. The concept is unique whereby different restaurant groups, usually in competition with each other, have joined alliances. They do this to support and give back to the community.
Chan believes that the challenges of the past year have changed many people’s perspectives. “We have seen the world has been humbled, equalized, and leveled due to the recent challenges. There are always cynical people in this world. We have been overwhelmed by the support, love, and an aligned purpose”. So far the F&B Run Club has been working with two key charities, HK Sports Foundation, a local charity with a vision of developing youths through sports, and Lifewire Foundation Limited, another local charity providing relief from life-threatening conditions and rare diseases. To date, the F&B Run Club has raised over $400,000 for which 100 percent goes to charity.
Read more: Hong Kong Living Influencer Awards 2021: Entrepreneurs & Business
James Hung, Co-founder, Ping Bottled Cocktail
Having enjoyed Hong Kong’s bar and restaurant scene for many years, James Hung and his wife wanted to bring the party into their own home. “After traveling to many cities, we couldn’t find any bottled cocktails as good as ones you could buy in bars, so we decided to create our own”. This was the inspiration behind Ping. Ping is a bottled cocktail brand that brings bar-quality cocktails into your own home. This was especially popular during the social distancing restrictions earlier this year. Many bars around town were shut for multiple months.
While the bar-restaurant industry is nutritious for its long hours and limited work/life balance, Hung believes that if you love what you do, it never feels like work. This inspired him to leave his job last month, “I always appreciate comments and critiques. When comments trigger uncertainty about yourself though, you need to take a step back and focus on what you believe”. Now, Hung has more time to focus on his ever-growing business and extensive range of cocktail combinations.
“People in Hong Kong are always hungry for something new. You always need to think out of the box in order to attract and keep clients with your unique character”. By keeping up to date with the trends and catering to everybody’s needs, Hung has created a reliable client base who are excited to see his new mixes. “Although Hong Kong is a tiny city, the competition is huge. This encourages us to keep on improving ourselves all the time in order to survive”. When it comes to starting a business, Hong Kong’s low taxation system is an attractive benefit for small businesses, along with its easy accessibility to ingredients and packaging from around the world. Hung hopes to keep this business model going and accomplish even more over the next five years.
Kenneth Liu, Founder of Calioo
Kenneth Liu has always enjoyed the Hong Kong food scene. He left a career in finance to found his own beverage manufacturing and distribution company in 2013. He went on to hold multiple senior positions including General Manager at Eatigo and Regional Head of honestbee. “Hong Kong is a true melting pot of both the east and the west. You can find different kinds of up-and-coming and ethnic foods”.
Amid the pandemic, last September Liu decided it was time to start a new project called “Calioo”. Translating to “next door” in Cantonese. Calioo is a support and infrastructure system for small food businesses to help them sell their products and connect brands with the community. “I view Calioo as a way to help propel the community forward. By lowering the barrier to entry into the F&B industry, we can expedite the growth of food innovations in Hong Kong and globally”. Since its founding, Calioo has hosted multiple pop-ups in locations such as The Pulse, 36 Cochrane Street, and K11. Calioo currently works with close to 600 merchants and sells over 10,000 products on their mobile platform.
“Our mission is to allow anyone with a food concept to come on board and start selling their products right away”. Along with regular pop-up events, Liu also offers a daily or monthly membership to Calioo’s licensed kitchen station. The app which allows businesses to take orders, payments and deliveries. “This allows start-up chefs to stay lean while enjoying the full agility and flexibility to scale domestically and internationally”. Liu was well prepared for the financial side of the business and knew Hongkong’s food and beverage scene well. He still believes being an entrepreneur in Hong Kong is nothing like being an entrepreneur elsewhere.
“I was challenged physically and emotionally every day. Most of my peers work in finance, legal and real estate where they are making substantially more, so I had to make sure I sustained a basic living while buying time to nurture the idea”. But with a strong will, perseverance and grit, Liu was able to create his dream. “I strongly believe the food landscape will drastically change because of Calioo”. Over the next few years, Liu plans to grow the brand’s ecosystem while creating more jobs for Hong Kongers. “I would love to see more and more individual operators that use Calioo as a major income source where they can earn a living by selling their handcrafted products and dishes. That’s the impact I want to see myself making”.
Read more: Hong Kong Living Influencer Awards 2021: Health & Wellness
Flora Ma, Co-founder of ONLY Beverages
Born in Hong Kong and bred in Vancouver, Flora Ma moved back to the city six years ago working with audit and management consulting groups at EY before joining Goldman Sachs’ global markets division. “I always knew I would move back here as I was drawn to the hustle and bustle, and cosmopolitan nature of this city”. Over the years Ma noticed more and more people taking an interest in their health, opting for healthier alcoholic beverages. “Hard seltzer was growing in popularity in the US. It got me thinking about why there was such an enormous gap in the market for these health-conscious, convenient ready-to-drink beverages”.
So, along with her business partner, they decided to take it upon themselves to create their own Hong Kong hard seltzer. ONLY Vodka Soda. Hong Kong’s first zero sugar and carb, naturally flavoured, premium vodka soda in a can. Each drink has roughly half the calories of an average can of beer. This makes it a healthier alternative on a night out. “Many of us want to enjoy ourselves with a drink. Since Covid though, we are looking for healthier alternatives that have a less negative impact on our bodies”.
Once she realized just how successful the business was becoming, Ma decided to give it the dedication it needed. She gave up her job in the corporate world. “Leaving the corporate world was one of the most difficult decisions of my life, but I was always told you should never be afraid to take that leap of faith and follow your dreams”. Since leaving, Ma makes sure to prioritize a healthy work/life balance scheduling in time for a morning workout, meditation and time out with her husband and friends.
“I schedule in the things that are important to me and make me happy, otherwise they won’t happen”. Ma had to start the brand from scratch. She started developing the product and building its reputation all while navigating through the pandemic. “Needless to say we learned a lot. Our drinks are developed and manufactured in Australia. We also had to do everything via Zoom and courier samples to Hong Kong”. But the hard work and dedication paid off and Ma has plans to expand the business across Asia and will be launching a new flavour soon.
Princebir Singh, Bar manager of ZZURA
Moving to Hong Kong at just eight years old, Singh has called the city home for over 20 years. He believes the constant competition in the F&B industry plays a key role in the incredible variety of options available. “I always say Hong Kong is a mini New York with all the different cultures. Succeeding here means you have a product that will appeal to the masses since you have people from every background here”.
As bar manager of Hong Kong’s latest bar, ZZURA, Princebir Singh has become well known for his creative cocktails. He uses Middle Eastern-inspired spices and exotic fruits. “I began designing the menu in April but the planning and the concept came much earlier. It’s been a long road but the support of the community and the compliments of our guests definitely makes us feel we are on the right path”. After a tough year for the bar industry, with months of closures just to government regulations, it’s great to see a fresh concept on the scene. It seems many Hong Kongers are excited by the new bar, with seats fully booked most nights.
“I’m hoping to see the industry bounce back stronger with more opportunities available”. While this is great for business, it does mean that many in the F&B industry will need to work doubly hard to make up for the lost time. “This industry is definitely a work hard, play hard culture. We make sure to maximize the few hours we get to ourselves”. For Singh this includes catching the ferry back to his home in Mui Wo and enjoying some much-needed relaxation. Others in the industry aren’t so chill. “I’ve seen people do a 12-hour shift after a two-hour Muay Thai class.” He advises new joiners to the F&B scene to not get caught up in looking for the best salary or position.
“Start in a respectable place even if you’re at the bottom and build yourself properly, the money will follow”. Talk to anyone in the industry and they’ll tell you Covid was both a blessing and a curse. This is with job security being the number one concern. “Ironically thanks to Covid, I was able to catch up on personal things that I didn’t have time for. Now, I give those things priority such as hanging out with friends and family”. Over the next few months, Singh hopes ZZURA can continue to gain publicity and become a staple in Hong Kong’s bar scene.
