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COVER STORY
LIVING IN
H O N G KO N G Before you arrive · Getting settled · See and do
OUT NOW 28th Edition
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GET THE APP
AmChamHK
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Contents MAY 2019 | VOL. 51 NO. 5 Publisher Tara Joseph
AMCHAM NEWS AND VIEWS
TRADE & INVESTMENT
06 President’s memo
30 US farms, businesses
Managing Editor
09 New business contacts
Jennifer Khoo
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Member spotlight
Advertising Sales Manager
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My favorite AmCham
Tom Chan
feel weight of Tariff sledgehammer
experience
AmChamHK’s contents do not necessarily reflect the views of officers, governors or members of the chamber. We welcome your letters, comments & feedback.
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WOI perspective series:
FUTURE OF WORK
Jamee Hawn
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Profician or precarian? What’s your gig going to be?
Email: feedback@amcham.org.hk
On the cover: In honor of Motown, our special theme for this year’s AmCham 50th anniversary ball
COVER STORY 16 BREAKING DOWN MOTOWN A visual guide to this year’s special AmCham Ball theme
TRAVEL & LEISURE 38 REDISCOVERING SHENZHEN
20 AmCham 50th anniversary
There’s more to China’s Silicon Valley than tech
Ball photos 1904 Bank of America Tower, 12 Harcourt Rd, Central, Hong Kong Tel: (852) 2530 6900 Fax: (852) 3753 1206 Email: amcham@amcham.org.hk
SPECIAL SUPPLEMENT 45 Wine & dine
Website: www.amcham.org.hk Printed by Ease Max Ltd 2A Sum Lung Industrial Building 11 Sun Yip St, Chai Wan, Hong Kong (Green Production Overseas Group) Designed by Tiffany Lau & Jules Langlais Tel: (852) 6432 2573 Email: ttiffanylauu@gmail.com Website: www.juleslanglais.com ©The American Chamber of Commerce in Hong Kong, 2019 Library of Congress: LC 98-645652 Single copy price HK$50 Annual subscription HK$600/US$90
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54 The last page
INNOVATION & TECH 26 DRONES, DATA AND ROBOTS How CLP is embracing innovation in the energy sector
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President’s Memo southern tip of China however, GBA is being used to lump in a handful of cities, 70 million people and a whopping near 12 percent of China’s gross domestic product into one big productive basket.
be allowed and encouraged to flow. A basic example would be free and open Internet access: easily doable in Hong Kong; not so easy on the Mainland. AmCham is confident that the development of the GBA could rival other successful bay economies if it is planned and executed by following the model of Hong Kong’s worldclass, market-driven economy and culturally diverse society. We also heavily encourage target-setting or KPIs to push change through so that executives can measure success and timing.
AmCham members generally welcome the Chinese government’s grand GBA plan as an important growth engine for the decade ahead. Many sectors, such as manufacturing, product design and consumer sales are already engaged in business across the border. Now, however, we look forward to important breakthroughs building easier access, regulatory comfort and other added benefits in doing business all across the diverse area. Dear members, If you are conducting business in Hong Kong, you will be well aware that a day now rarely passes without at least one mention of the GBA. The three letter acronym stands for “Greater Bay Area,” a term borrowed from other successful business centers like San Francisco or Tokyo. On the
For more on AmCham’s view on the GBA from a sectoral perspective, please visit our website. We will also be holding many discussions as plans for the GBA emerge over coming months. Join us.
So far, the Greater Bay Area plan offers a big vision, but remains short on details and measurements for success. Helpful measures would include defining policy measures to support an opening up of borders and aligning international best practices. Key questions remain unanswered, such as a definition of laws and standards. There’s also still no real sense of how data, people, goods and capital will
Regards, Tara Joseph AmCham President
BOARD OF GOVERNORS CHAIRMAN Robert Grieves VICE CHAIRMAN Diana David TREASURER Owen Belman
EXECUTIVE COMMITTEE
GOVERNORS Donald Austin
Anna-Marie Slot
Leonie Valentine
Sanjeev Chatrath
Jennifer Van Dale
Simon Ogus
Jenny Wong
David Cruikshank
Mark Green
Anne O’Riordan
Patrick Wu
EX-OFFICIO GOVERNOR
Seth Peterson
Matthew Hosford
Eric Szweda
Lennard Yong
Jack Lange
Karen Reddington
Christopher Laskowski Kevin Tranbarger
Richard Weisman
Sabrina Lin
PRESIDENT Tara Joseph
Rick Truscott
CHAMBER COMMITTEES Apparel, Footwear & Supply Chain Gareth Brooks
Sally Peng
Lynne Sprugel Jenny Wong
Energy Joseph Jacobelli John Zadkovich
Jennifer Parks Anne LeBourgeois Young Professionals Jamie Ford
Future of Work
Nicholas Gordon
Peter Liu
Oscar Wong
Wendy Zhang Transportation and Logistics Geoffrey Siebengartner Gavin Dow Steven Suh
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Ian Chung Women of Influence
Ball David Cruikshank
Infrastructure & Construction
Education
China Business
Communications & Marketing
Law
Ben Simpfendorfer
Anita Davis
Chiann Bao
Ling Jin
Heather Bach
John Siu
Corporate Social Responsibility
Environment & Sustainability Jim Taylor Rachel Fleishman Innovation & Technology Jen Flowers Lucy Werner
Virginia Wilson
Real Estate
Abigail DeLessio
Robert Johnston Colin Jones
Lauren Chung
Jessica Bartlett
Genevieve Hilton Hans Leung
Janice Lao
Financial Services
Intellectual Property Gabriela Kennedy Victor Tse Jasper MacSlarrow
Rebecca Terner Lentchner Michael Frank Healthcare & Insurance Hanif Kanji
Trade & Investment Barrett Bingley David Chao Tatman Savio
Amelie Dionne-Charest Stephen Leung Invest in USA Eric Szweda
Taxation Ivan Strunin Peter Guang Chen Wade Wagatsuma
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Members Directory
www.amcham.org.hk
AMCHAM Means Business
Over 500 pages in three major sections, including a complete guide to chamber services, corporate sponsors and AmCham Charitable Foundation. This directory lists about 1,350 members from about 660 companies and organizations. ISBN 978-988-8519-04-0 NON-MEMBER PRICE Local Delivery HK$1500 Overseas Delivery US$195 Shipping costs: Local HK$45 (per copy) US/International US$50 (per copy)
MEMBER PRICE HK$800 US$105
AmCham Member Name:
Title:
Company: Address: Tel:
Fax:
Email:
Website:
copy(ies) of Members Directory Total: HK$/US$ (postage inclusive) check# Bank: Charge to AMEX (US$)
payable to The American Chamber of Commerce in Hong Kong Diners (HK$)
Visa (HK$)
Master Card (HK$)
Cardholder's Name: Card# Expiry Date:
Signature: The American Chamber of Commerce in Hong Kong 1904 Bank of America Tower, 12 Harcourt Road, Hong Kong. Tel: (852) 2530 6934 Email: hchung@amcham.org.hk
Issuing Bank:
(Not valid unless signed)
New Business Contacts The following people are new AmCham members: Company Name
First Name
Last Name
Position
3M Hong Kong Limited
Ben
Chung
General Manager
AbbVie Limited
Cheryl
Ng
Head of Market Access
Asia Sports Tech
Loron
Orris
Co-Founder
Jean-Baptiste
Roy
Co-Founder
Bank of America NA
Melody
Wan
Managing Director & Chief Executive
BCD Travel Hong Kong
David
Chan
Director, Sales
Naveen
Gulrajani
Sales Manager
Cartus
Paul
Franco
Director, Strategic Business Solutions
Citi
James
Arnold
Head of Asia-Pacific Debt Capital Markets Syndicate
DP World Asia Holdings Limited
Andrew
Hoad
CEO and Managing Director
EMBA Global Asia
Silvia
McCallister-
Programme Director (MBA), Faculty of
Castillo
Business and Economics, The University of Hong Kong
Expedia, Inc
Dionne
Yuen
Senior Global Sales Manager APAC (Egencia Hong Kong Ltd)
Google (Hong Kong) Limited
Nellie
Chan
Head of Google Customer Solutions, Hong Kong
Madeline
Jans-Neuberger
Industry Manager, Google Large Client Sales
Kathy
Lee
Director, North Asia, Google Cloud
Kerri
Lu
Marketing Manager, Google Large Client Marketing
Harvest Global Investments Limited
Angela
Zhang
Vice President, Product & Client Service
Vicki
Zhang
Assistant Vice President, China Sales
HilburgMalan
Sara
Calvert
Director
KPMG
Marie
Gervacio
Partner, Risk Consulting
MetLife
Edgars
Karklins
Assistant Vice President, Asia Government Relations
PizzaExpress Hong Kong
John
Lui
International Brand & Marketing Manager
Resources Global Professionals (HK)
Alvin
Tanhehco
VP of Revenue
UA Global Sourcing Limited
Luca
Suriano
VP, Global Apparel Sourcing
WarnerMedia LLC
Chris
Perera
Director, Regulatory, Advocacy, AT&T Asia/Pa-
Ltd
cific Group Ltd
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MEMBERSPOTLIGHT Name: Andrew Svoboda Job title: Chairman of the Board/CEO Company: Global Phoenix/Agent for Service/Phenix Jet Hong Kong Industry: Aerospace/Aviation AmCham member since: November 2018
Where is home? I am originally from a small town in Wyoming in the US. I moved to the Asia Pacific in 2004, originally to Beijing. I have been in the region ever since and in Hong Kong the last six years. What do you miss most about home? The mountains and wide open spaces. Tell us something not many people know about you. I enjoy cooking on occasion! I find it relaxing. In another life, I would be… An astronaut. First ever job? Carpenter. How would you describe the work you do to an eight-year-old? I fly planes and I sell planes. What do you like to do in your time off? Spend time with family that I do not get to see often. Something on your bucket list for 2019? Fly fishing in Mongolia. What attracted you to AmCham? I have been an AmCham member in many different communities for years. It’s a great organization within the community for networking and support.
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‘I have been an AmCham member in many different communities for years. It’s a great organization within the community for networking and support’
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MY FAVORITE AMCHAM EXPERIENCE
JENNY WONG (LEFT) & ELAINE CHEUNG (RIGHT) “Jack Lange singing live during the 2017 Ball!”
“Since rejoining AmCham in 2012 I have been lobbying to be the poster child for the Young Professional Committee. That’s where I met my
- Jenny
husband at the YPC happy hour the first month I arrived in HK 23 years ago! The AmCham network has been the fabric of my professional development. The girl power of the Women of Influence committee where we curate events to feature the successes of women leaders to inspire
MY FAVORITE AMCHAM EXPERIENCE
future leaders. The influential Footwear & Apparel committee where I learn the art of policies and trade across China, Vietnam, Cambodia and Africa. The continuing partnership between the Board of Governors, US consulate and the HKSAR government to enforce the unique positioning of Hong Kong. Over the next 23 years, AmCham will continue to be part of my development and I look forward to learning about Smart Cities, Future of Work and Sustainability.”
- Elaine AmChamHK
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WOMEN OF INFLUENCE: A perspective series. Meet Jamee Hawn, Business Solutions, Financial Services & Insurance at Tesla
What motivates and inspires you as a professional woman? Being part of a dynamic, innovative organization over the last seven years has exposed me to working with uniquely talented individuals and has created an environment where I feel motivated and inspired to challenge myself outside of my prescribed mindset and role. There’s a reward in confirming mastery of material or a process, but my drive comes from creation and development of new projects or ventures. The opportunity to identify and build
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a solution, to develop a fast response with positive outcomes, to approach a new project with minimal resources, those are the challenges that push me forward and keep me engaged. Have you ever encountered challenges in your role based on your gender and how did you overcome them? Working for an automotive company in a financial services and insurance role, and managing the AsiaPacific region has consistently exposed me to the
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challenges surrounding gender-bias in the industry and region. The most effective way to overcome those challenges is to focus on professional execution and delivery. Daily casual occurrences can be called out with grace; few people act with the intention of bias. Simply letting them know of a misstep is often enough to deter further behavior, especially when done with just the right level of sass. Be polite, be professional, and focus on the result. You have worked in the US, Europe and Asia, and in government and the private sector. What positive impacts have these experiences and cultures had on your career? How have they helped you improve and grow professionally? Exposure to other cultures and environments allows for a well-developed and uniquely positioned “global citizen.” Having worked in different cultures allows fresh perspective on how to fix problems – when you can shift and view the issue from a different angle. The ability to become a chameleon and blend into your immediate surroundings ultimately results in better survival and stronger relationships. Do you have any tips on tackling a male dominated workplace? Don’t get caught up in distractions; call out the concern and carry on. Everyone respects competency. I firmly believe you can catch more flies with honey than vinegar, so whatever needs to be addressed can be handled with poise and then return to the task at hand. However, never underestimate the strength of wit wrapped up in a sassy response. What advice would you give companies looking to attract and retain smart, ambitious, female talent? Everything comes down to creating a stand-up culture. There’s no place for gender bias, only earnest collaboration with open and direct communication. I believe in addressing issues openly and making examples for all to create awareness. Don’t assume anything for someone else; we don’t know preferences or abilities until asked.
organization limited in how they valued a person’s contribution or abilities, and have since found real joy in working with colleagues of extremely diverse backgrounds. A Marine veteran who is now a senior lawenforcement officer in Orange County, California, where I’m from, shared a story with me the day we met and identified our strong personalities as both our best and most challenging tool. She asked me to identify my favorite meal, one I would never turn down and always love to eat. Let’s take macaroni and cheese; regardless of how it’s prepared, I will eat it. Added Bacon? Crab? Hot Sauce? Boxed Kraft or home-made? I’ll eat it. Then she asked if I would eat the dish if it was served on a heavily used trash can lid. My physical reaction to the question was clear: absolutely not. This, she said, is key: the information we want to dispense, whether it be to a spouse or a business partner, is less about what we say but how we present. The vessel is important because you could have the right answer or creative approach, but if your delivery is off, no one will accept your offer. Offer up your contribution on silver platters, not trash can lids. When approaching anything in life, I reflect on a motto from my boss: you should always be nervous or excited. If you aren’t one of those two, get out. A few years after graduating from UCLA, an indirect manager told me to try to blend in and not stand out too much because tall poppies get cut down. I like being a tall poppy and now only work in environments where I am valued and can lead due to being a tall poppy. Do you have a motto for how you live your life? Laugh loudly and often.
Is there a specific experience that has helped to shape you? I have a rule of five when it comes to my professional life: a high-energy, fast-paced, people-focused role that allows for creativity and exploration. During my government work, I was asked to edit my resume to remove a non-traditional job I held during my time at UCLA. I realized I did not want to work for an
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AMCHAM 50TH ANNIVERSARY BALL
1959 Breaking Down Motown
Motown Records was the most successful blackowned record label in the United States, and also later became its own genre of music. It started as a rhythm and blues label, going on to sign legendary artists such as the Supremes, Marvin Gaye and Stevie Wonder. Motown music remained in fashion from 1960 until the 1980s, reaching peak popularity during the civil rights movement and ultimately becoming a major cultural bridge between blacks and whites at the time. Motown started out as Tamla Records in January 1959 in Detroit, Michigan. Founder Berry Gordy, inspired by Detroit’s Motor City nickname, folded Tamla into the new Motown Record label little more than a year later – with Smokey Robinson’s “Shop Around” becoming their first million-selling hit around the same time. Motown Records started off recording mainstream R&B music, which over time evolved to incorporate elements of soul and pop. Gordy called this trademark genre the “Motown sound.” A typical Motown song consisted of an upbeat rhythm in a 2/4 shuffle or a solid 4/4 beat, with lyrics of a romantic theme. Although Motown was thought of as the sound of the civil rights movement, the standard fare of its songs tended to steer clear of some of the overtly politicized tracks of the times. Motown did, however, release recordings of several Dr Martin Luther King sermons, including the “I Have a Dream” speech.
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The birth of Hitsville U.S.A. Berry Gordy Jr takes out a loan from his family to start Tamla Records. He buys a house on 2648 West Grand Boulevard, Detroit, Michigan which would become the now-iconic home of the “Motown sound”
1960 An eye for talent Gordy discovers up-and-coming artists The Marvelettes, Marvin Gaye and Mary Wells. All sign with Motown Records. Miracles’ “Shop Around” tops the R&B chart
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AMCHAM 50TH ANNIVERSARY BALL
1961
1963
The first of many chart toppers
Cornerstone in the civil rights movement
“Please Mr Postman” by The Marvelettes is Motown’s first disc to top the Billboard Hot 100 pop songs. The Temptations, Stevie Wonder, The Primettes sign with Motown Records
Martin Luther King’s historic March on Washington and “I Have a Dream” speech is recorded with Motown Records
1962
1966
The Motortown Revue is born
(Twenty) Million dollar sound
Motown leaves Detroit to tour the South for the first time. These live concert tours became known as the Motortown Revue and showcased artists like Stevie Wonder, Marvin Gaye and The Marvelettes
Motown grosses US$20 Million
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AMCHAM 50TH ANNIVERSARY BALL
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1967
1970
Motown sound goes international
Hat trick
Stevie Wonder tours Europe. Diana Ross and the Supremes sign with Motown. By this time Motown already has five major record labels: Tamla, Motown, Gordy, Soul and V.I.P.
Jackson 5 have three consecutive No1 chart hits – “ABC,” “I Want You Back” and “I’ll Be There,” one year after the Apollo moon landing
1968
1971
Introducing... The Jackson 5
A worldwide sensation
Motown has five out of the top 10 on Billboard’s Top 100 Songs. The Jackson 5 sign with Motown
Michael Jackson appears on cover of Rolling Stone
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AMCHAM 50TH ANNIVERSARY BALL
1972
1980
Cross-country move
Next generation of talent
Motown moves its headquarters from Detroit to LA
Motown signs Lionel Richie
1973
1988
Moving on
Cashing in
Berry Gordy resigns as President of Motown Records
Berry Gordy sells Motown Records for US$61 million
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One Night in Hitsville, USA Highlights from the 50th Anniversary Motown ball
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AMCHAM 50TH ANNIVERSARY BALL
SPECIAL THANKS TO OUR SPONSORS Exclusive VIP table sponsors
Macau
VIP table sponsors
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AMCHAM 50TH ANNIVERSARY BALL
Exclusive photo booth sponsor
Exclusive wine sponsor
& AmCham official carrier 2019
Exclusive pre-dinner cocktail sponsor
Title sponsor for AmCham’s got talent
Title sponsor for Motown best
Beef sponsor
dressed award
Grand lucky draw prize sponsors
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INNOVATION & TECH
Drones, Data & Robots Seher Asaf investigates how CLP is embracing innovation trends in the energy industry
positioned to offer insight into what innovation will look like in the energy industry. Like many utility companies, CLP Power has embraced a slew of innovative technologies in the quest to improve safety, effectiveness and efficiency in an increasingly multifaceted and regulated sector. “Embracing new technologies is not always easy because, firstly, the energy industry is a very traditional industry with a long history. Change in the industry used to come relatively slowly, but because of digital disruption the pace of change is faster now,” Chiang said. Disruptive technologies are not only assisting in streamlining complex operational procedures, but they are also shifting consumer demands and expectations. As consumers move to more sustainable practices, utility companies are exploring various ways to meet consumer needs.
T K Chiang
As disruptive forces such as changing consumer demands and a growing mandate for cleaner energy sources transform the power and utilities sector, energy companies around the world are taking steps to lay the groundwork for innovative technologies. With more than 10 years of experience in a number of senior management positions in CLP Power, one of Hong Kong’s main electric power generation companies, Managing Director TK Chiang is well
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Drones are flying their way into the energy industry Drones have made a big splash within many industries, and the energy sector is no exception. Utility companies rely greatly on inspections to maintain safety standards to effectively power cities, but these inspections can be timely, costly and sometimes dangerous for those carrying them out. Unmanned aerial vehicles are serving as enablers by allowing for new levels of performance within utility companies. CLP Power introduced drones costing as much as HK$80,000 each to the Castle Peak Power Station AmChamHK
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INNOVATION & TECH
CLP uses drones to carry out inspections to the roofs and outer walls of power station buildings to minimise the risks of working at height
where they scale 250-meter-tall chimneys and examine boilers of generation units as part of their expedition around the utility infrastructure.
“Drones are much safer, much faster and much more flexible because they are capable of looking at different parts of the structure,” Chiang said.
In the past, helicopters would scour around power plants but they were not as effective and much more vulnerable in bad weather conditions. Scaffolding would also need to be constructed in boilers and people would be sent to carry out potentially perilous tasks. However, the introduction of drones has not only cut costs, but also increased safety and efficiency.
Autonomous robots are also frequently used to carry out maintenance and repair tasks, thus transforming how utility companies carry out industrial procedures. CLP Power uses small robots to monitor
CLP will install smart meters for all customers by 2025 which provide timely electricity usage information and other related services to customers
and examine water pipes. These robots are capable of climbing up equipment and inside infrastructure, ultimately reducing the hazards involved in sending employees to carry out such tasks. Drones are used to inspect transmission towers and overhead lines in areas that are out of bounds to helicopters. This helps reduce the need for manual inspections at height while raising efficiency
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“Robots can stick onto boiler walls. Then the robot can climb along the tubes and do the inspection at the same time,” Chiang said. 29
INNOVATION & TECH
mechanical meters and allow customers to track their usage continuously in near real-time and in turn adjust their consumption levels and patterns in an effort to cut bills and save energy. “This is an important step to support Hong Kong’s transformation into a smart city,” Chiang said. The move towards renewable energy sources
Managing Director of CLP Power T K Chiang visiting the Emergency Crew and frontline colleagues, checking on the safety of their tools
Smart meters to help monitor usage Digital technologies are redefining the relationship between customers and their utility providers. In the new energy landscape, smart meters are serving customers looking to optimize their energy consumption and for more personalized services. “When we try to adopt new technologies, we’re not just trying to think about our own operations, we’re also thinking about how to expand it to better use our energy and turn Hong Kong into a smart city,” Chiang said. These smart meters started arriving in homes across Hong Kong last year. By 2025, CLP Power plans to arm all of its customers with these tech devices in an effort to support Hong Kong’s evolution into a smart city. They have replaced the conventional electro-
Changing consumer demands are encouraging utility companies worldwide to break away from traditional electricity products and offer customers renewable energy options instead. With the cost of producing, installing and managing solar panels having fallen exponentially in recent years, utility companies are looking to integrate technological advances with sustainable practices in an effort to better serve the modern energy consumer amid a strong customer-driven push for carbon energy alternatives. “We’re an energy producer so we want to support the fight against climate change,” Chiang said. In an effort to encourage communities to embrace low carbon lifestyles, CLP in 2007 rolled out a number of initiatives as part of its CLP Power Climate vision 2050 in an effort to support the transition towards a sustainable, low carbon future. The main goal is to reduce carbon intensity to 0.15kg CO2/kWh by 2050. “CLP energy vision is a very long term vision. It’s related to fighting climate change, so we have set a very aggressive carbon reduction target. Our carbon
Feed-in Tariff (FiT) scheme was first introduced to HK in October 2018 to encourage and support local RE development. The market response is encouraging. As of the end of March, over 2,500 applications have been submitted since the inception of the scheme and 83% of them have their applications approved 30
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INNOVATION & TECH
T K Chiang speaks at the annual staff briefing
emission per unit of electricity generated would be reduced by 80 percent by 2050 from 2007,” Chiang said. The company’s feed-in tariff scheme allows residents and business owners to install solar and/or wind power renewable energy systems such as rooftop solar or wind systems. They have received more than 2,500 applications so far from both residents and businesses, and approximately two-thirds are from small village houses in rural areas. “If our customer installs a small RE installation in their home, for every unit of electricity from that installation we will use a higher price to buy from them.”
What’s next for the energy industry? As more consumers continue to prioritize clean energy, the need for energy companies to innovate will grow stronger. Moving forward, Chiang said investing in technologies that focus on decarbonization is a key priority as changing consumer demands in the face of pressing climate concerns continue to shape the future energy landscape. “We are decarbonizing the source by 2020 so we will use 50 percent gas generation in our portfolio. The proportion of gas will continue to increase up to the medium term but towards the longer term, if we really want to have significant reduction in carbon, we need to consider zero-carbon sources which consist of renewable energy and nuclear energy,” Chiang said. While renewable energy sources will continue to become more pervasive and important, Chiang pointed to the prospect of exploring nuclear energy in order to meet Hong Kong’s growing energy needs.
T K Chiang has lunch with the elderly at CLP Hotmeal Canteen. CLP Power supports three canteens which provide nutritious hot meals at discounted prices to lowincome families, unemployed people and elderly people
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“Zero-carbon energy has to be considered over the longer term. Renewable energy being one, and nuclear energy is also another possible consideration. Renewable energy is not controllable, it’s intermittent. In order to ensure the power system is reliable, we need to have controllable generation sources,” Chiang said.
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TRADE & INVESTMENT
US farms, businesses feel weight of Tariff sledgehammer With Trump threatening additional levies, the tit-for-tat tariffs already in place are complicating business decisions and causing long-term damage for soybean farmers, warns Stephen Olson from the Hinrich Foundation
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TRADE & INVESTMENT
President Trump’s tweet on the possibility of imposing additional 25 percent tariffs on US$200 billion of Chinese goods has reignited the fear of a long-term trade war. The latest tweet rattled global markets, catching investors who had been bullish on the prospects of the US and China reaching a deal off guard. A 25 percent additional tariff on all Chinese exports to the US could knock 1.6-2.0 percent off China’s gross domestic product over the following 12 months, dragging growth below 6 percent in the absence of increased government stimulus measures, according to estimates by UBS. Tariffs have also been creating some unintended consequences for the US economy too. Last year, the typical pattern was a unilateral application of tariffs by the US, promptly followed by retaliatory levies imposed by affected trade partners. This trend shows no sign of abating in 2019. While the rounds of tit-for-tat tariffs between the US and China that began last July have attracted the most attention, they were augmented by section 232 tariffs on steel and aluminum in March that broadsided several of America’s largest trading partners and strategic allies. Meanwhile, the White House continues to weigh the possibility of applying global automotive tariffs, as discussions on possible trade agreements with Japan and the EU – two major auto-exporting economies – are expected to commence shortly. The stated US rationale for these tariffs has been to elicit policy changes to address perceived unfair practices on the part of trade partners, or more broadly in the belief that tariffs can reduce bilateral trade surpluses maintained by these partners. The section 232 tariffs on steel and aluminum were nominally taken on national security grounds, but the US President himself has implied that the real rationale was to reduce the US trade deficit or gain negotiating leverage, and most analysts find the national security arguments to be specious. Enduring consequences The presumption on the part of the US administration seems to be that tariffs provide an effective cudgel to redress wrongdoing on the part of trade partners. It would be a grave misnomer however to view these levies as surgical strikes that can be deployed with little or no collateral damage, and then just
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as easily retracted once trade partners acquiesce. In reality, tariffs are extremely blunt instruments with widespread ripple impacts and enduring consequences that cannot simply be “switched on and switched off.” And the resulting business disruptions and market distortions often inflict direct and indirect damage that outweigh any gains that might be achieved even under the best of circumstances. Setting aside the legitimate grievances the US might have on the unfair trade practices that triggered the tariffs – and there is ample reason to believe that many of Washington’s complaints have merit – consider the real-world way in which recent tariff actions are playing out. Broadly speaking, tariffs impose costs on US consumers and businesses that want to – or need to – purchase imported products, components or commodities. This obviously reduces real income in the US. In fact, the New York Federal Reserve Bank estimates that the trade war tariffs are reducing US real income by US$1.4 billion a month. Soybean farmers feel the pain These numbers don’t even begin to tell the full story, however. Consider the plight of US soybean farmers. The US applied an initial tranche of 25 percent tariffs on US$50 billion worth of Chinese imports last July in response to various complaints about China’s intellectual property rights and technology policies. China was predictably swift to launch its own retaliatory duties on a basket of US products, including soybeans. The inclusion of soybeans was tactically predictable. The US shipped over 24 million metric tons of soybeans to China the previous year, making it the biggest export earner for America’s farmers in the country and therefore a high-profile target for China to hit. The impact of the tariffs has been severe. US soybean exports to China have been brought to a virtual halt, dropping over 90 percent and costing farmers roughly US$7.9 billion in lost sales. But the tariff story has multiple levels. Selling fewer soybeans to China meant that US farmers would also have to bear the additional cost of placing more of their crops into storage facilities. The price tag associated with storage however has now gone up, thanks to the previous tariffs placed on the steel and aluminum products required in the construction of storage facilities. In fact, the cost of steel used in grain storage bins
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TRADE & INVESTMENT
has risen 20 percent. Adding further insult to injury, these same steel tariffs are also raising the price of a wide range of farm equipment and machinery. It’s a bit mind-boggling to reflect on the vicious cycle: Chinese tariffs – put in place in response to US tariffs – are substantially reducing US soybean sales and requiring greater storage capacity — the price of which has now gone up thanks to a previous and unrelated round of tariffs. Perhaps not surprisingly, farm bankruptcies in the US Midwest are at record levels. It might be tempting to view this as a temporary problem, given the expectation that the US and China will soon arrive at an agreement which will allow the soybean tariffs to be removed. Unfortunately, that’s not the case. Status quo ante? Not so quickly... We know from past experience that when punitive tariffs are removed things don’t necessarily revert back to the previous status quo. New supplier relationships have been established, and are often quite satisfactory. New trade patterns have been formed as a result of the tariffs, disruptions have already been absorbed, and restoring the previous patterns would entail an additional round of costly disruptions that companies are not keen to absorb.
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In short, companies and consumers adjust to not having access to the tariffed product and develop alternatives or work-around solutions. When these punitive tariffs are removed, a certain portion of the previously existing market is frequently lost forever. In the case of US soybean exports to China, it will take years for sales to revert to the pre-tariff levels – if it happens at all. Indeed, the US Department of Agriculture estimates that pre-trade war levels of soybean exports will not be restored before 20262027, as alternative suppliers, especially from Brazil, have rushed in to fill the void in China’s market. As a side note, it’s questionable if this can even be viewed as “good news” from Brazil’s point of view. Environmentalists warn that the sudden market opportunity in China has resulted in a breakneck rush to clear more land for soybean production in Brazil, which is leading to damaging deforestation in the Amazon Basin. The bottom line? Irrespective of any benefits from a potential trade agreement with China, large segments of the US agricultural sector will be worse off than where they started – and they will remain behind for years to come. These same dynamics are playing out in various sectors across the US economy.
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Businesses hog-tied in tariff tape Tariff impacts such as these are direct and highly visible. But the application of global or targeted tariffs also bring additional costs which are less obvious. Developing and administering a sharply differentiated trade regime (as the US is now doing), which includes steep tariffs in certain sectors with wide variance amongst trade partners and narrow product categories, means that government agencies are required to render judgments which can have profound consequences for companies. Yet through their own admission, the relevant agencies don’t always have the capacity or expertise to make the right calls, leading to costly distortions and frustrating inconsistencies. For example, the almost immediate impact of the steel and aluminum tariffs implemented by the US last March was to create a flood of company requests for exemptions or modifications. More than 51,000 requests for exemptions have been received to date, and complaints about the complexity of the application process and the reasoning and transparency of the decisions have been widespread.
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One of the less glamorous benefits of our seven decade effort to reduce tariffs has been to provide business with a more simplified and predictable tariff regime to navigate, and to progressively diminish bureaucratic discretion. This has yielded benefits to companies and consumers alike. We’re now heading in the opposite direction. The costs associated with a more convoluted tariff regime might be more difficult to quantify than lost sales or added expenses, but they are no less real. The US administration has correctly diagnosed a number of serious maladies afflicting both its bilateral trade relationships as well as the functioning of the global trade system. Given the seeming inability of the traditional mechanisms to provide redress, it should perhaps not be surprising that the US has resorted to the imposition of unilateral tariffs. But any hoped for benefits should be carefully weighed against the deep and hard-to-reverse damage these tariffs will also inflict.
Stephen Olson is Research Fellow at the Hinrich Foundation. This article originally appeared on the Hinrich Foundation website on May 8 2019
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FUTURE OF WORK
PROFICIAN OR PRECARIAN? WHAT’S YOUR GIG GOING TO BE? How freelancers are transforming the global economy and why we should care By Anthony Hussenot
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FUTURE OF WORK
Today, freelancers represent 35 percent of the United States workforce. In the European Union, the rate is 16.1 percent. Both figures demonstrate the same global trend: from creative entrepreneurs to those paid by the task, freelancing is on the rise worldwide. So, too, are analyses of this phenomenon, as journalists, sociologists, human resources specialists, life coaches, even freelancers themselves try to uncover “the truth” about freelancing. That’s because of the “gig economy,” as it is sometimes called, is a Janus-faced – and relentlessly evolving – phenomenon. Freelancing is often portrayed as liberating, empowering, and even glamorous, but the reality is far more complex. In OECD countries, studies show that these individuals work chiefly in the service sector (50 percent of men and 70 percent of women). The remainder are everything from online assistants to architects, designers and photographers. From the creative class to the precariat A 2017 study found that the majority of freelancers in OECD countries are “slashers,” meaning that their contract work supplements another part-time or full-time position.
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These additional earnings can vary considerably. Those who spend a few hours a month editing instruction manuals from home may earn a few hundred dollars a month. Freelance occupational therapists may pull in ten times that working fulltime in this growing industry. Perhaps the most glamorous face of freelancing is the so-called creative class, an agile, connected, highly educated and globalized category of workers that specialize in communications, media, design, art and tech, among others sectors. They are architects, web designers, bloggers, consultants and the like, whose job it is to stay on top of trends. The most cutting-edge among them end up playing the role of social “influencers.” In London, this group has been partially responsible for what the economist Douglas McWilliams has dubbed the “flat-white economy,” a flourishing, coffee-fuelled market based on creativity, which combines innovative approaches to business and lifestyle.
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Such hipsters, who are also referred to as “proficians,” may be relatively successful in their self-employment, with numerous gigs and a wide portfolio of clients. For McWilliams, they just might represent the future of British prosperity. Also working hard, though in a much less exalted fashion, are the “precarians.” These task-tacklers work long hours carrying our repetitive tasks, often for a single online platform like Amazon’s Mechanical Turk. Most of their gigs do not require a high level of expertise and creativity, and they are thus easily interchangeable. Job security is not assured for these online helpers, and though they likely work for a single company, as employees do, benefits are almost certainly nonexistent. Between the creative class and those struggling to juggle enough gigs to get by, there are plenty of in-betweeners: bloggers driven by their passion to write but struggling to earn a decent living; online assistants satisfied with their jobs who had previously faced unemployment; students earning a few extra dollars by working a handful of hours a week as graphic designers. 38
Freelancers constitute a diverse population of workers – their educational backgrounds, motivations, ambitions, needs, and willingness to work differ from one worker to the next, and it is accordingly difficult for commentators to accurately represent their diversity without resorting to caricature. The search for freedom… and an income Freelancing is increasingly a choice that people make in order to escape the 9-to-5 workday. Many freelancers, whatever their job, may have originally opted for this employment model because it offers (or seemed to offer) freedom – the freedom to work anytime and, in some cases, anywhere. Only 37 percent of current US freelancers say they resort to gig work out of necessity; in 2014, that figure was 47 percent. Of course, this is not the end of the salariat. Fulltime, company-based work is still the standard for employment in most Western countries, as it is in Russia. Nevertheless, with the rise of telecommuting and automation and the unlimited potential of
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crowdsourcing, it stands to reason that more and more firms will begin running, and even growing, their businesses with considerably fewer employees. This does not necessarily mean an increase in unemployment. Instead, it likely means more freelancers, who will form and reform around various projects in constant and evolving networks. The rise of freelancing may be a key visible indicator of the future of work, notably in terms of collaboration practices. Freelancers are already facilitating the management of projects. Soon enough, they will also be producing, communicating, and collaborating with firms, customers, and with society at large. Given that they are not a homogeneous class of workers, managing these new managers will not
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be simple. Currently, there is not a single social protection system that cleanly corresponds to all freelancers, from house cleaners and taxi drivers to architects and news editors. How can these individuals group and work together to promote and defend their diverse employment interests? Surely, some ambitious freelancer is on the case right now. Anthony Hussenot is Professor in Organization Studies, UniversitĂŠ Nice Sophia Antipolis and this article was originally published by The Conversation
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TRAVEL & LEISURE
Rediscovering Shenzhen A weekend jaunt across the border on the new high-speed rail reveals there’s more to China’s Silicon Valley than tech
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Move over Macau, there’s a hot new destination for weekend and day-trippers from Hong Kong. It’s a place that’s been there all along, and one you can now get to in less time than it takes to get the ferry from Central to Cheung Chau island. Shenzhen, which eschewed its former reputation as “the world’s factory” for its new high-tech image, is also home to an eclectic array of artistic and cultural attractions for those interested enough to look.
Thanks to the high-speed express rail which opened in September 2018, the journey from Hong Kong to Shenzhen now takes just 12 minutes — a mere fraction of the hour and 40 minutes by MTR. Keen to try out the new high-speed train, this AmCham staffer set off across the border to discover (or in this case, rediscover) what new things Shenzhen has to offer tourists since her last visit in the 90s.
Stumble upon funky murals, quaint bookshops and contemporary art galleries as you wander the leafy shaded streets of OCT-Loft, Shenzhen’s answer to Beijing’s 798 art district
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World explorer by morning Get an early train from Hong Kong to make the most of the day. Exiting the Futian railway station in Shenzhen, head straight to Window of the World, a theme park of – mostly miniaturized – copies of world landmarks and arguably the city’s most famous tourist attraction. Built in 1993, the 48-hectare site is a quirky cross between open-air museum and amusement park. Arriving at the park gates, a not-so-miniature replica of the Eiffel Tower looms in the distance; an absurd
sight along Shenzhen’s busy Shennan Avenue and a sign of things to come. See the whole world by lunchtime — pose for a selfie in front of Angkor Wat, gasp at the absence of pigeons at St Mark’s Square, then take a break by the Sydney Opera House. Not all the park’s attractions are in miniature. Reflect on the meaning of life while sitting on the steps of Chand Baori — a life-sized reconstruction of India’s famous stepwell, or buy a bag of fish food and feed
Forget 80 days, go around the world in just one at Window (yes, window) of the World.
See the Taj Mahal and other world landmarks in miniature
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“
The new high-speed train will transport you between Hong Kong and Shenzhen in just 12 minutes flat
the colorful koi at the Japanese garden. After some time you might forget you’re actually in China… until sights of Chinese tourists wearing rented Victorianstyle garb having a picnic in front of the mini-Taj Mahal bring you swiftly back to reality. The rides inside the park are less advertised, and some people may not even realize they are there until they visit. The selection of rides, which includes a Grand Canyon-themed log flume and Amazonian bobsled run, is as random as the existence of the park itself. There is also a large indoor skiing area where you can rent some form of snow-sports equipment and fling yourself down a dry ski slope. Did we say random?
Art connoisseur by afternoon Just 10 minutes away from Window of the World is OCT Loft, Shenzhen’s answer to Beijing’s famed 798 arts district. Like 798, OCT Loft is a governmentsupported cultural and arts project located in a former industrial zone that was preserved as a place to foster local creative industries.
contemporary art. Stumble on vintage book stores and trendy tea shops in between galleries, stopping to gaze at the colorful murals painted on walls. If classical oil paintings appeal more to your artistic sensibilities, skip OCT Loft and head straight to Dafen Oil Painting Village in Shenzhen’s Longgang District. Travelers to Shenzhen during the 1990s may remember Dafen, which was founded in 1989 by a Hong Kong businessman and earned its reputation as the “world’s oil painting factory” from producing 60 percent of all new paintings worldwide during that decade according to Al Jazeera. Today 8,000 artists and their families still live and work in Dafen, daily churning out convincing copies of famous artworks and even, occasionally, their own. With dozens of finished paintings on display and the occasional artist at work in front of an easel, scenes along Dafen’s streets are reminiscent of the oil painting shops of Hanoi’s Old Quarter. Even if you’re not after an imitation Van Gogh, it’s interesting to watch the process.
Opened in 2005, the park is dotted with a number of warehouse art galleries and creative spaces that grows everyday, and is a must for lovers of
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City slicker by night Once you’ve had your fill of art and culture for the day, unwind with a cocktail at the St Regis hotel’s Decanter wine bar on the top floor of the 430-meter KK100 skyscraper. From your sky-high perch watch the setting sun slowly light up the urban sprawl of Shenzhen’s CBD below. Acrophiles will love walking up the short flights of steps in the middle of bar till they reach what used to be the tallest point in the city until 2017, when the Ping An Finance Center stole its title.
Drop by COCO Park shopping and entertainment complex in Futian for a spot of dinner and shopping before heading back to your hotel. Known to some as the “Lan Kwai Fong of Shenzhen,” COCO Park comes alive at night when the bars and restaurants heave with after-work crowds. As for dinner, well, Italian food probably isn’t the first thing that comes to mind when dining out anywhere in China. But sometimes, all you want is a pizza. Azzurro does pizza and does it well. A five-minute stroll across the road from COCO Park, Azzurro serves
COCO Park: A well-known shopping and entertainment complex in Shenzhen’s Futian district. Children play on a ropes course as their parents look on
Artists hard at work inside Shenzhen's Dafen Oil Village
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up authentic and homemade Italian food in a cozy, casual setting. It is currently the highest rated nonhotel restaurant in Shenzhen on Tripadvisor (#11 of 4,234 restaurants). Confused? Us too. Get an outdoor table if you can.
Chinese city – think The Ritz-Carlton, St Regis, Four Seasons – costs a small fraction of what you’d fork out at any of their other global locations. One night at the Four Seasons Hotel Shenzhen in a Deluxe King Room currently lists for HK$1,310 on Booking.com; a night in same room type at the Four Seasons Hotel Hong Kong on the same dates will set you back HK$4,100. A night at the Four Seasons Shanghai (HK$1,484) and Four Seasons Beijing (HK$1,853) costs slightly more, but at bargain discounts nonetheless.
China travel tip Enjoy luxury stays for less Travelers who enjoy the finer things in life will be pleasantly surprised by the bargains on offer at luxury hotel chains across mainland China. A stay at one of the big name five-star hotels in any mainland
Of course there isn’t an international standard for ranking five-star establishments, so hotels are essentially free to make their own claims. Luxury hotel aficionados may notice certain details amiss and can argue that these discounts are justified… but the rest of us aren’t complaining!
KK100: Shenzhen's tallest building until 2017 Photos from Shutterstock
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MALVERN
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WINE & DINE
DINING CONCEPTS BIZOU AMERICAN BRASSERIE Shop 132, Level 1, Pacific Place, 88 Queensway Admiralty, HK Opening Hours: 11.30 AM to 10.30 PM – All Day Dining, Happy Hour, Weekend Brunch Saturday, Sunday and Public Holidays Reservations: 2871 0775 or info@bizou.com.hk | W: www.diningconcepts.com (or dchk.link/bizou)
A UNIQUE INTERPRETATION TO GREAT AMERICAN BRASSERIE CUISINE BIZOU American Brasserie, a winning combination of classic American food, great American wines and stunning interior design. Menus feature a distinctly seasonal ethos and are loaded with all-American favourites. Nestled in the front entrance to the iconic Pacific Place shopping complex, Bizou is well-suited for shoppers, business people and tourists alike. In fact, anyone who's looking for a quality dining experience in the Admiralty district. Head Chef Duilio Desimoni, a native of Buenos Aires, has drawn on his extensive international experience to produce a menu that is authentic as it is surprising. Stand out dishes include Organic Herb Whole Roasted Chicken Family Style; Casarecce alla Carbonara and Spaghetti Au Ragu with meat sauce, parmesan cheese and bread crumbs.
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The extensive menu also features an ample selection of classicAmerican steaks that are meticulously seared to a sizzling tenderness. To complement the prime cuts, Bizou presents some of the Americas finest wines. Though those looking for something more classic will not be disappointed - with thoughtful selection from some of the most recognisable wineries. Cocktails lovers are also well-served with masterly-blended concoctions that are lovingly designed to stimulate your senses.
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Pantone colour
PMS 7511C
BLT STEAK Shop G62, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong Opening Hours: 12.00 PM to 11.00 PM – All Day Dining, Weekend Brunch, Saturday, Sunday and Public Holidays Reservations: 2730 3508 or info.bltsteak@diningconcepts.com | W: www.diningconcepts.com (or dchk.link/BLTSteak) Process colour
0C 45M 100Y 25K
NEW YORK’S ACCLAIMED STEAKHOUSE FROM CHEF LAURENT TOURONDEL hit with both locals and visitors alike. Elevating his worldrecognised concept with signature flair, traditional French technique and a touch contemporary finesse. BLT Steak is a modern interpretation of the classic Big Apple steakhouse. Finished with reclaimed timber, chocolate and coffee-hued leather, antique mirrors and walnut floors, the restaurant’s beautifully-appointed dining room maintains elements of both a classic French bistro and the traditional steakhouse restaurants made famous in New York City. In addition to the stylish interiors, the ever popular terrace provides one of the best panoramic Hong Kong cityscapes. The restaurant’s outdoor seating caters for up to 28 guests, perfect for those who enjoy watching the hustle and bustle of the harbour- front location.
BLT Steak Hong Kong is the Ocean Terminal Harbour City outpost of New York’s acclaimed American-styled steakhouse, a restaurant that heralds a new era of sophisticated, ingredient-driven dining. Located on the ever-popular Victoria Harbour waterfront. This venue from celebrity chef and author Laurent Tourondel - a Bon Appetit Restaurateur of the Year - has been a huge
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BLT Steak’s signature dishes include Black Garlic Rubbed Short Ribs with jalapeno chimichurri and grated horseradish; Grilled Red Snapper with fresh peas, lime, shiitake, ginger vinaigrette; Roasted Free Range Chicken with preserved lemon, rosemary stuffing. USDA steaks, naturally aged and cooked in a state-ofthe-art charcoal broiler and accompanied by a selection of tempting side dishes The dessert selection features creations by chef Tourondel that combine his French culinary precision and rich heritage.
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EPICUREAN GROUP www.epicurean.com.hk
JIMMY'S KITCHEN
G/F, South China Building, 1-3 Wyndham Street, Central, Hong Kong Tel: 2526 5293 Email: jimmyskitchenhk@epicurean.com.hk jimmyskitchenhk Mon – Sun Lunch 12:00 – 15:00 Dinner 18:00 – 22:30 Weekend Brunch available 12:00 – 14:30 Saturday, Sunday & Public Holiday Jimmy's Kitchen Central has been serving Hong Kong since 1928 and is a highly renowned culinary institution. The menu offers a full array of international colonial inspired dishes ranging from English bangers and mash, to Chinese fried rice and Indian curries.
AGAVE CENTRAL
26 Hollywood Road, Central, Hong Kong Tel: 2523 1988 Email: agavecentral@epicurean.com.hk agavecentralhk Mon – Sun Lunch 12:00 – 15:00 All day dining 12:00 – 22:30 Weekend Brunch available 12:00 – 16:00 Saturday, Sunday & Public Holiday AGAVE Central located in Hollywood Road, serves a selection of high quality tequilas and margaritas, and an authentic selection of nachos, burritos, tacos and quesadillas with imported ingredients from Mexico.
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WINE & DINE
THE PEAK LOOKOUT
121 Peak Road, The Peak, Hong Kong Tel: 2849 1000 Email: info@peaklookout.com.hk thepeaklookouthk Mon – Sun All day dining 10:30 – 22:30 Weekend Breakfast available 08:30 – 11:00 Saturday, Sunday & Public Holiday The Peak Lookout, a beautiful heritage building, has both an intimate indoor setting, and a large outdoor terrace with stunning views overlooking the South China Sea. Our extensive & diverse menu includes Asian favourites, Western classics, & jet-fresh seafood – and is accompanied by a thoughtful selection of wines, beers & cocktails, all delivered with warm & friendly service.
AGAVE WAN CHAI 93 Lockhart Road, Central, Hong Kong Tel: 2866 3228 Email: agavewanchai@epicurean.com.hk agavewanchaihk Mon – Sun Lunch 12:00 – 15:00 All day dining 12:00 – 22:30 Weekend Brunch available 12:00 – 16:00 Saturday, Sunday & Public Holiday AGAVE Wan Chai located in Lockhart Road, has been Hong Kong’s authentic local Mexican eatery for almost 2 decades, providing a large Mexican menu with fresh ingredients and homemade corn tortillas. Agave Wan Chai has the largest collection of 100% blue agave Tequilas with 168 varieties, together with a fantastic selection of handmade margaritas cocktails and Mexican beers.
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JOHN ANTHONY Basement Level, Lee Garden Three, 1 Sunning Road, Causeway Bay, HK Reservations: +852 2898 3788, reservations@johnanthony.hk | WE’RE OPEN MONDAY – SUNDAY | LUNCH: 11:30AM – 3:00PM | DINNER: 5:30PM – 12:00AM
From the award-winning group behind some of Hong Kong’s most iconic restaurants comes an exciting new Chinese restaurant created to push the boundaries of culinary innovation and sustainability. Named after the first Chinese man to be naturalised as a British citizen, John Anthony is a modern Cantonese restaurant that fosters a progressive blend of culinary diversity with charcoal grill-roasted meats and delicate dim sum, elevated with the influence of bold flavours from regions along the Spice Routes. Standout dishes from John Anthony’s menu include the signature Australian Wagyu Beef Char Siu with Shredded Scallion Sauce, as well as the Goose with Dark Roasted Purple Plum Sauce & Home Pickled Cucumber. For lunchtime visitors, be sure not to overlook the list of modern, handmade dim sum, which includes favourites such as Veggie & Beetroot Dumplings, Black Truffle Vegetarian Siu Mai, and the ever- delicious Traditional Pork Soup Dumplings.
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Situated in the heart of Causeway Bay at Lee Garden Three, John Anthony will showcase its new 7,000 sq. ft. space with three custom-built barbeques, a highly customised kitchen, and unique interior designed with the notion of sustainability in mind. With every visit, guests can take pleasure in knowing that their coasters and chopstick holders have been made from upcycled plastic; that the uniform of each staff member has been created from deadstock fabric; and that their food has been sourced only from responsible, sustainable likeminded suppliers. With these eco- friendly touches, John Anthony hopes to lead the industry not only through its delicious and forward-thinking cuisine, but also by setting a new standard for environmental consciousness in Hong Kong restaurant design. John Anthony is the latest concept by Maximal Concepts, one of Asia’s leading F&B groups and the minds behind the internationally recognised Mott 32.
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WINE & DINE
NOSH Corporate Lunch Program for Online Order & Delivery Website: https://corporate.nosh.hk | For enquiries, email: Corporate@nosh.hk
Eat Smarter. Achieve More - Power your team by granting them access to our Online Cafeteria. Delicious employee perks with over 200 chef-curated lunch recipes, delivered right to you, at a discounted corporate rate.
As a socially responsible kitchen, we also partner with FeedingHK to donate meals to those in need. You can donate $1 to FeedingHK, for every meal ordered through the platform.
Our company started from a simple question: “Why can’t delivered food be better and more affordable?” We aim to revolutionise the lunch delivery business in Hong Kong. Our Corporate Lunch Program clients look to Nosh as an ‘Online Cafeteria’ that enables all staff delicious, nutritious meals, at wholesale prices.
NOSH Corporate Lunch Program in a nutshell: Maximize employee benefits - improve workplace productivity & employee engagement by offering food as a benefit. Cost savings - Secure premium, ready-meals at wholesale prices, with zero delivery fee and no MOQ Quality assurance - freshly made lunch boxes from our inhouse kitchen, so you know every step in our ingredients’ journey. Fully biodegradable packaging - PLA containers made from renewable, plant sources and lunch boxes are made from natural sugarcane fibers - safe for microwave use. Daily Changing Menu - Multiple brands and cuisines, including healthy western recipes, panasian comfort food, classic italian pastas, and balanced Japanese bentos.
NOSH sources the best ingredients so that our customers can enjoy a delicious meal in the comfort of their office. Our executive chef team has developed recipes and specifically designed for takeaway. We pride ourselves in knowing that our carefully sourced ingredients make their way into every lunchbox at their absolute best. Plastic waste is a serious problem, so we want to do our part in the fight for environmental sustainability. Our packaging is fully biodegradable, made out of PLA and sugarcane, which decompose within 51 days in the landfill.
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Tikitiki Bowling Bar 4/F Centro, 1A Chui Tong Road,Sai Kung, New Territories, Hong Kong W: Website: www.tikitiki.hk/beach-bumscannibals-restaurant | Reservations: www.tikitiki.hk Mon - Fri : 16:00 - 22:00, Sat, Sun & PH: 10:00 - 22:00
Beach Bums & Cannibals This restaurant has an allure like no other, it isn’t your run of the mill restaurant! Patrons love the combination of escapism and fine dining at Beach Bums & Cannibals, a truly unique fine dining experience!
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WINE & DINE
Dan Ryan's Chicago Grill Shop OT 315, Level 3, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Kowloon | T: 2735 6111 LG2-28, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong, Kowloon | T:2265 8811 311, 3/F, Phase 1, Cityplaza, 18 Taikoo Shing Road, Taikoo Shing, Hong Kong | T:2845 4600
E: info@windy-city.com.hk | W: www.danryans.com These all make for a new generation of American food, a melting-pot of ethnicities that make us better at what we do because we come from many cultures; this is Dan Ryan’s today. Dan Ryan’s mission is to deliver culinary passion everyday with a heartfelt commitment to guests and great value, along with an obsession to deliver a modern American dining experience.
The first Dan Ryan's Chicago Grill opened in Hong Kong in 1989. We start early baking breads, muffins & cakes, cutting aged imported steaks; carefully selecting the freshest seafood, proteins, vegetables and herbs. This has been our obsession for 30 years.
Outback Steakhouse Hong Kong Outback JP Plaza - 2/F, JP Plaza, 22-36 Paterson Street, Causeway Bay Outback Wan Chai - 1/F, De Fenwick, 8-12 Fenwick Street, Wan Chai T: 2881 8012 (JP Plaza) / 3101 0418 (Wan Chai) | E: enquiry@outback.com.hk | W: www.outback.com.hk | FB: www.facebook.com/outbacksteakhousehk
Outback Steakhouse is an Australian-inspired steakhouse restaurant beloved worldwide. We pride ourselves on serving up variety; our unbeatable steak cuts are complemented by delicious choices of chicken, ribs, seafood, and pasta at a price for everyone. Our strategy? We're the leader of the pack by emphasizing consistently high quality delicious food delivering a warm, welcoming environment. Our generous portions are moderately priced. Our casual atmosphere couldn't be more transporting – it's like you're right there in the Australian Outback.
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Wealth Management
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