hen Duddell’s opened i n the spring of 2013, it seemed to unleash a wave of contemporary Chinese restaurant openings, where classic regional flavours were celebrated i n environments that diverged from the stereotypical Eastern aesthetic. As t he i naugural joint project between restaurateur couple Yenn Wong and Alan Lo, plus Lo’s business partner, Paulo Pong, Duddell’s was unlike anything we had seen before in Hong Kong. A restaurant that also doubles as an art gallery? Could this trio really put their money where their mouths were?
Fast-forward to July 2015, as the restaurant celebrated its second anniversary with a high-octane shindig that, in classic Duddell’s fashion, paid homage to traditionall Chinese arts and crafts as well as i t s c uu ll ii nn aa rr yy specialities—the entrepreneurs, surrounded by scores of their closestst friends, fans and supporters, toasted d to the night before digging into lucky peach-shaped buns (symbols of longevity) and settling down into a game of mahjong.