Four F&B up-and-coming talents and entrepreneurs will talk about the “Trial and Error” process they have undergone in launching PMQ Taste Kitchen, Hong Kong’s first-ever F&B incubation programme, and the relationship between the food industry and design.

Speaker

Caleb Ng & Joshua Ng (Founders, Twins Kitchen)

Founders of Twins Kitchen, a Hong Kong based consultancy and creative firm focusing on the food and beverage industry. As F&B consultants, Caleb and Joshua provide professional advice, support and guidance to clients, including both forthcoming and existing restaurants. With their in-house graphic and design team, Twins Kitchen also work on visual design, interior design and the construction of brand identity. The twins currently own Common Ground, a slow-paced café and lifestyle store in Hong Kong, and the Chinese dumpling bar GAO in Copenhagen, Denmark.

On top of being young entrepreneurs, the twins also put effort into social projects, developing solutions in treating food and coffee waste. Their current project XCHANGE: Social Gastronomy at Oi! Art Space in Hong Kong provides an alternative way in tackling the local food waste problem through food design. They are also working closely with eco-experts to upcycle coffee grounds as materials for furniture and clothing.

Speaker

Stephanie Wong (Founder, Roots Eatery)

Stephanie Wong is the talented chef behind Hong Kong-based catering brand Roots Eatery. The banker-turned-chef was one of the first young talents joining PMQ Taste Kitchen’s incubator programme. Her “A Personal Affair: a unique dinner tasting menu”, and “Voyage from the Mediterranean”, won the hearts of Taste Kitchen’s diners as well as the city’s gourmets. After working as a banker for almost a decade, Stephanie quit and moved to Paris in 2015 to pursue her culinary dream.

In addition to receiving her Culinary Arts Diploma from legendary chef Alain Ducasse’s cookery school, Stephanie honed her skills at Michelin-starred restaurant Hostellerie De Plaisance in Saint Emilion before returning to Hong Kong to work at the two-starred fine dining temple, Amber, at The Landmark Mandarin Oriental.

Her catering brand Roots Eatery draws inspiration from humble root vegetables, which are nourishing, fulfilling and nutritious. It is little wonder that Stephanie’s decidedly simple culinary philosophy – to go back to the basics and give the utmost love and respect to every ingredient and let their original taste and beauty shine – quickly wins her countless fans.

Speaker

Claire Kim (Founder and Pastry Chef, Claire de Lune)

Korean pastry chef Claire Kim will be presenting her creations under her brand Claire de Lune. Kim is the first pastry chef of the incubation series where she will be running the restaurant as an all-day cafe / bakery.

Drawing from a decade’s worth of experience in top fine dining restaurants in Sydney (such as the acclaimed Tetsuya’s and Sokyo) and, more recently, Mizumi at Wynn Palace in Macau, Kim will showcase her brand of clever yet playful creations that feature both sweet and savoury elements.

Organizer

PMQ Taste Kitchen

Facebook : @pmqtastekitchen
Instagram : @pmqtastekitchen

PMQ Taste Kitchen is Hong Kong’s first-ever F&B incubation programme, supported by F&B entrepreneurial icon Twins Kitchen. The goal of the programme is to nurture and encourage culinary talents to follow their culinary dreams by providing professional guidance and support. The unique programme will begin as a first-of-its-kind initiative to help young and creative food talents to realise their dreams and test their ideas while being connected to the right audience.

PMQ Taste Kitchen will be transformed into an exciting new restaurant, starring a different chef and a different dining concept every month. By offering a restaurant space, experienced staff and business guidance from Twins Kitchen, it is an experimental restaurant incubator for future culinary stars to realise their dreams of starting and running their own short-term restaurant.