Nestled within the Landmark Mandarin Oriental, the two-Michelin-starred restaurant, directed by Chef Richard Ekkebus and his skilled team, is dedicated to crafting a unique experience in sustainable gastronomy.

As one of the World's 50 Best Bars, Argo Bar is a hub of innovation. Shaped by contemporary influences, it boasts a collection of the most distinctive spirits from around the globe.

-

Established in 2019 by founder and chef Wesley Wan, esca was born out of a profound appreciation for vegetarian food, exploring creative ways to merge his passion for vegetarian food and Hong Kong heritage.

Ronin, a sister restaurant to the renowned Yardbird, is an Izakaya specializing in market-fresh ingredients. It also boasts a carefully curated selection of beverages, including cocktails, Japanese whisky, sake, and more.

We were very honoured to supply

Chef Daniel Humm from Eleven Madison Park,

3 Michelin Star Plant Based Restaurant in NYC

during there collaboration at Asaya Kitchen, Rosewood HK.

Collaborating with Edit Academy, we hosted a soy milk workshop for students from FY to Grade 4. We taught them how to make soy milk, its uses, and nutritional benefits.

-

In celebration of the prestigious anniversary of Rosewood HK, Chefs Manav and Vicky have crafted an exclusive 'Soy & Spice Menu.' Showcasing the splendid fusion of aromatic Indian perfumes and delectable soy delicacies.

The culinary team at the Upper House, an iconic luxury hotel in Hong Kong, has expertly crafted a unique afternoon tea menu that showcases the finest flavours of soy.

-

Kinsman is a Cantonese-inspired cocktail salon nestled in the vibrant Soho district, brought to life by Gavin Yeung. With a spotlight on Chinese Spirits & Liquors, Soy Milk emerges as an exquisite complement in their cocktails.

Butterfly Patisserie, the renowned pastry shop at Rosewood Hong Kong, along with Chef Vicky, have collaborated to create a limited edition cake featuring unique flavors of An Soy Milk, black sesame, and coconut.

Two-Michelin-starred Chef Maxime Gilbert has chosen An Soy Milk as a key ingredient to create unique modern French dish.

He brilliantly pairs the nutty essence of soy with the sweetness of pumpkin.

Paying homage to the traditional sweet soup, a local culinary icon of Hong Kong, team of renowned New York Pastry Chef has used Ān Soy to create the 'Yuba Soft Serve.' It takes soy milk soft serve to new heights of perfection!