VOL 09
POWERFUL IDEAS COME TO LIFE
Our Houses bring powerful ideas to life. This month, a limited-edition sneaker with adidas Originals arrives at SUPERFLY in Beijing while creativity runs through cocktails with House of Bars at The Middle House. Read on to discover the inventive sustainability measures Chef Tony is adopting in his kitchen in Chengdu. Plus, find out the secrets of success with our General Manager Kristina as Hong Kong reopens and The Upper House celebrates its 13th anniversary. Plus, Condé Nast Traveler’s annual awards are out… we’ve got some good news to share.
SUPERFLY’S ADILICIOUS SNEAKER DROP
Authentic food, real people and fresh sneakers. SUPERFLY at our House in Beijing is one of the only 11 iconic restaurants from around the world to collaborate on adidas Originals’ limited-edition adilicious series. Together with adidas, we’ve reimagined the legendary Forum Low with an ‘80s aesthetic and style inspiration from SUPERFLY – a white leather sneaker with blue detailing, a Chinese patterned orange lining and a bright red outsole. Available in very limited quantity, these one-of-a-kind trainers are only stocked in Beijing.
adilicious is about more than just sneakers, though. It’s a celebration of each restaurant, its story, its aesthetic, its place in the community – and, of course, the food. To mark the collaboration, our team at SUPERFLY masterminded a limited-time adilicious menu in a nostalgic nod to 80s, the decade when the adidas Originals Forum first launched.
HOUSES ON THE LIST
2022 has been a big year for us, from our new hotel announcements to now being recognized in Condé Nast Traveler ’s 2022 Readers’ Choice Awards.
The Upper House was named #3 of the Best Hotels in Hong Kong, while The Temple House, The Opposite House, and The Middle House all took home spots within The Best Hotels in China category.
Thank you to all who voted for us and helped make this happen! We look forward to welcoming you all back soon, and to continue creating unforgettable memories together.
HOUSE OF BARS AT THE MIDDLE HOUSE
House of Bars is back. The Middle House hosted the latest edition of our special cocktail night, featuring a new line-up of guest bartenders and their signature creations. Aya Lu (San You Guangzhou and Shenzhen), Tong (CMYK Changsha), Tracey Lu (Hope & Sesame Guangzhou) and Leo Xiao (WeChat influencer “Bad Goat”) joined our Head Bartender Gary for an evening of inspiring drinks.
Hailing from all around China, these creative minds are behind some of the country’s most talked-about cocktails. We chatted with our guest bartenders about what House of Bars means to them.
What do you think is the biggest impact of House of Bars?
Aya: It offered us the chance to meet up with friends in the industry who we might not otherwise see and we actually ended up with a lot of new ideas and insights. House of Bars always generates cocktail inspiration and shines a light on emerging, creative bar concepts.
What do you think is the biggest impact of House of Bars?
Aya: It offered us the chance to meet up with friends in the industry who we might not otherwise see and we actually ended up with a lot of new ideas and insights. House of Bars always generates cocktail inspiration and shines a light on emerging, creative bar concepts.
Tong: For me, it’s quite something for this new generation of bartenders to come together and work with each other. Shanghai isn’t called “the magic city” for no reason. I got to catch up with old friends and make some new ones.
Tong: For me, it’s quite something for this new generation of bartenders to come together and work with each other. Shanghai isn’t called “the magic city” for no reason. I got to catch up with old friends and make some new ones.
Leo: These meet-ups are very important and exciting – especially in the current situation where travel for everyone is impacted and experiences that used to be normal are now rare. Some of the industry’s best from Guangzhou, Shenzhen and Changsha were able to get together and share what we know with guests in Shanghai. I hope it can help inject a bit of vitality into the recovering bar scene.
Leo: These meet-ups are very important and exciting – especially in the current situation where travel for everyone is impacted and experiences that used to be normal are now rare. Some of the industry’s best from Guangzhou, Shenzhen and Changsha were able to get together and share what we know with guests in Shanghai. I hope it can help inject a bit of vitality into the recovering bar scene.
What was your experience at House of Bars?
Tong: It was eye-opening. I learned a lot from Gary's insights on the market and cocktail menu creation. The House Collective has really added a lot to China’s cocktail scene by helping guests to understand drinks on a deeper level.
What was your experience at House of Bars?
Tong: It was eye-opening. I learned a lot from Gary's insights on the market and cocktail menu creation. The House Collective has really added a lot to China’s cocktail scene by helping guests to understand drinks on a deeper level.
Leo: China’s bar industry is emerging and dynamic but still slightly green. It needs people from all different parts of the scene to come together for it to grow. House of Bars has built an ideal platform through quality events to make this happen. I’ve found it very valuable.
Leo: China’s bar industry is emerging and dynamic but still slightly green. It needs people from all different parts of the scene to come together for it to grow. House of Bars has built an ideal platform through quality events to make this happen. I’ve found it very valuable.
Tracey: I picked up a lot about service approaches from the team, who were very detail-orientated and professional. Plus, the cocktails were delicious – innovative, interesting and inspiring.
Tracey: I picked up a lot about service approaches from the team, who were very detail-orientated and professional. Plus, the cocktails were delicious – innovative, interesting and inspiring.
A GREENER KITCHEN AT THE TEMPLE HOUSE
The environmental impact of food waste is huge. At The Temple House, we utilise ORCA technology to turn food waste into an eco-friendly liquid that can go down the drain instead of into the landfill. Find out more from Chef Tony about how this helps to reduce our carbon footprint.
What is ORCA technology?
“The ORCA is like a human stomach – it ‘digests’ food waste and turns it into very small amounts that can be drained into the sewer system.”
What is ORCA technology?
“The ORCA is like a human stomach – it ‘digests’ food waste and turns it into very small amounts that can be drained into the sewer system.”
How does it help with waste management at The Temple House?
“The ORCA is a good friend of the earth – and a good friend of restaurant and kitchen management! It helps us every day in several different ways. First, the obvious one is to reduce waste generation, transportation and disposal costs. Secondly, it reduces the storage of food scraps in restaurants and kitchens, which minimises odors and saves on cleaning materials. Lastly, the OCRA streamlines the workflow and more efficiently handles food waste.
How does it help with waste management at The Temple House?
“The ORCA is a good friend of the earth – and a good friend of restaurant and kitchen management! It helps us every day in several different ways. First, the obvious one is to reduce waste generation, transportation and disposal costs. Secondly, it reduces the storage of food scraps in restaurants and kitchens, which minimises odors and saves on cleaning materials. Lastly, the OCRA streamlines the workflow and more efficiently handles food waste.
Are there any challenges that you came across?
“Not all food scraps can be put into an ORCA. Pork and beef bones, hard fruit pits, paper towels, tea bags and other items can’t be digested. So before we clean up the food leftovers, we need to sort the garbage, and then put only the suitable scraps in. It’s an extra step, but not a huge challenge by any stretch – and it’s worth it for our earth.”
Are there any challenges that you came across?
“Not all food scraps can be put into an ORCA. Pork and beef bones, hard fruit pits, paper towels, tea bags and other items can’t be digested. So before we clean up the food leftovers, we need to sort the garbage, and then put only the suitable scraps in. It’s an extra step, but not a huge challenge by any stretch – and it’s worth it for our earth.”
THE SECRETS OF SUCCESS WITH KRISTINA
We can’t wait to welcome you back to Hong Kong. As the city reopens to international travel and The Upper House celebrates its 13th anniversary, we take a look at how our General Manager Kristina continues to raise the bar and create memorable experiences through new collaborations and community-driven activities.
We can’t wait to welcome you back to Hong Kong. As the city reopens to international travel and The Upper House celebrates its 13th anniversary, we take a look at how our General Manager Kristina continues to raise the bar and create memorable experiences through new collaborations and community-driven activities.
SUPERFLY’S ADILICIOUS SNEAKER DROP
Authentic food, real people and fresh sneakers. SUPERFLY at our House in Beijing is one of the only 11 iconic restaurants from around the world to collaborate on adidas Originals’ limited-edition adilicious series. Together with adidas, we’ve reimagined the legendary Forum Low with an ‘80s aesthetic and style inspiration from SUPERFLY – a white leather sneaker with blue detailing, a Chinese patterned orange lining and a bright red outsole. Available in very limited quantity, these one-of-a-kind trainers are only stocked in Beijing.
adilicious is about more than just sneakers, though. It’s a celebration of each restaurant, its story, its aesthetic, its place in the community – and, of course, the food. To mark the collaboration, our team at SUPERFLY masterminded a limited-time adilicious menu in a nostalgic nod to 80s, the decade when the adidas Originals Forum first launched.
HOUSES ON THE LIST
2022 has been a big year for us, from our new hotel announcements to now being recognized in Condé Nast Traveler ’s 2022 Readers’ Choice Awards.
The Upper House was named #3 of the Best Hotels in Hong Kong, while The Temple House, The Opposite House, and The Middle House all took home spots within The Best Hotels in China category.
Thank you to all who voted for us and helped make this happen! We look forward to welcoming you all back soon, and to continue creating unforgettable memories together.
HOUSE OF BARS AT THE MIDDLE HOUSE
House of Bars is back. The Middle House hosted the latest edition of our special cocktail night, featuring a new line-up of guest bartenders and their signature creations. Aya Lu (San You Guangzhou and Shenzhen), Tong (CMYK Changsha), Tracey Lu (Hope & Sesame Guangzhou) and Leo Xiao (WeChat influencer “Bad Goat”) joined our Head Bartender Gary for an evening of inspiring drinks.
Hailing from all around China, these creative minds are behind some of the country’s most talked-about cocktails. We chatted with our guest bartenders about what House of Bars means to them.
What do you think is the biggest impact of House of Bars?
Aya: It offered us the chance to meet up with friends in the industry who we might not otherwise see and we actually ended up with a lot of new ideas and insights. House of Bars always generates cocktail inspiration and shines a light on emerging, creative bar concepts.
What do you think is the biggest impact of House of Bars?
Aya: It offered us the chance to meet up with friends in the industry who we might not otherwise see and we actually ended up with a lot of new ideas and insights. House of Bars always generates cocktail inspiration and shines a light on emerging, creative bar concepts.
Tong: For me, it’s quite something for this new generation of bartenders to come together and work with each other. Shanghai isn’t called “the magic city” for no reason. I got to catch up with old friends and make some new ones.
Tong: For me, it’s quite something for this new generation of bartenders to come together and work with each other. Shanghai isn’t called “the magic city” for no reason. I got to catch up with old friends and make some new ones.
Leo: These meet-ups are very important and exciting – especially in the current situation where travel for everyone is impacted and experiences that used to be normal are now rare. Some of the industry’s best from Guangzhou, Shenzhen and Changsha were able to get together and share what we know with guests in Shanghai. I hope it can help inject a bit of vitality into the recovering bar scene.
Leo: These meet-ups are very important and exciting – especially in the current situation where travel for everyone is impacted and experiences that used to be normal are now rare. Some of the industry’s best from Guangzhou, Shenzhen and Changsha were able to get together and share what we know with guests in Shanghai. I hope it can help inject a bit of vitality into the recovering bar scene.
What was your experience at House of Bars?
Tong: It was eye-opening. I learned a lot from Gary's insights on the market and cocktail menu creation. The House Collective has really added a lot to China’s cocktail scene by helping guests to understand drinks on a deeper level.
What was your experience at House of Bars?
Tong: It was eye-opening. I learned a lot from Gary's insights on the market and cocktail menu creation. The House Collective has really added a lot to China’s cocktail scene by helping guests to understand drinks on a deeper level.
Leo: China’s bar industry is emerging and dynamic but still slightly green. It needs people from all different parts of the scene to come together for it to grow. House of Bars has built an ideal platform through quality events to make this happen. I’ve found it very valuable.
Leo: China’s bar industry is emerging and dynamic but still slightly green. It needs people from all different parts of the scene to come together for it to grow. House of Bars has built an ideal platform through quality events to make this happen. I’ve found it very valuable.
Tracey: I picked up a lot about service approaches from the team, who were very detail-orientated and professional. Plus, the cocktails were delicious – innovative, interesting and inspiring.
Tracey: I picked up a lot about service approaches from the team, who were very detail-orientated and professional. Plus, the cocktails were delicious – innovative, interesting and inspiring.
A GREENER KITCHEN AT THE TEMPLE HOUSE
The environmental impact of food waste is huge. At The Temple House, we utilise ORCA technology to turn food waste into an eco-friendly liquid that can go down the drain instead of into the landfill. Find out more from Chef Tony about how this helps to reduce our carbon footprint.
What is ORCA technology?
“The ORCA is like a human stomach – it ‘digests’ food waste and turns it into very small amounts that can be drained into the sewer system.”
What is ORCA technology?
“The ORCA is like a human stomach – it ‘digests’ food waste and turns it into very small amounts that can be drained into the sewer system.”
How does it help with waste management at The Temple House?
“The ORCA is a good friend of the earth – and a good friend of restaurant and kitchen management! It helps us every day in several different ways. First, the obvious one is to reduce waste generation, transportation and disposal costs. Secondly, it reduces the storage of food scraps in restaurants and kitchens, which minimises odors and saves on cleaning materials. Lastly, the OCRA streamlines the workflow and more efficiently handles food waste.
How does it help with waste management at The Temple House?
“The ORCA is a good friend of the earth – and a good friend of restaurant and kitchen management! It helps us every day in several different ways. First, the obvious one is to reduce waste generation, transportation and disposal costs. Secondly, it reduces the storage of food scraps in restaurants and kitchens, which minimises odors and saves on cleaning materials. Lastly, the OCRA streamlines the workflow and more efficiently handles food waste.
Are there any challenges that you came across?
“Not all food scraps can be put into an ORCA. Pork and beef bones, hard fruit pits, paper towels, tea bags and other items can’t be digested. So before we clean up the food leftovers, we need to sort the garbage, and then put only the suitable scraps in. It’s an extra step, but not a huge challenge by any stretch – and it’s worth it for our earth.”
Are there any challenges that you came across?
“Not all food scraps can be put into an ORCA. Pork and beef bones, hard fruit pits, paper towels, tea bags and other items can’t be digested. So before we clean up the food leftovers, we need to sort the garbage, and then put only the suitable scraps in. It’s an extra step, but not a huge challenge by any stretch – and it’s worth it for our earth.”
THE SECRETS OF SUCCESS WITH KRISTINA
We can’t wait to welcome you back to Hong Kong. As the city reopens to international travel and The Upper House celebrates its 13th anniversary, we take a look at how our General Manager Kristina continues to raise the bar and create memorable experiences through new collaborations and community-driven activities.
We can’t wait to welcome you back to Hong Kong. As the city reopens to international travel and The Upper House celebrates its 13th anniversary, we take a look at how our General Manager Kristina continues to raise the bar and create memorable experiences through new collaborations and community-driven activities.
