Entrepreneur Denny Mo
brings his Asian heritage
to the table
Businessman Denny Mo marries his creative flair and meticulous attention to detail with unique ingredients
Renaissance man, slashie, or polymath – whatever you want to call a man of many interests – that’s exactly what Denny Mo is. The owner of two successful businesses, design studio MØ and Angles+Earth, he’s certainly a maverick. He’s also an extravert, innovator and designer of living works of art and he and his stylist wife Catherine make a dynamic creative duo. Charming, with an effortless smile and a positive outlook on life, Denny was born in Hong Kong and grew up surrounded by the huge metropolis.
Perhaps it was city life that caused his green fingers to itch from an early age. “It was through experimenting that I discovered the art of terrariums, which was once a f lourishing pastime in the 19th century,” he explains.
Denny’s hobby, handcrafting these geometric glass containers, blossomed into a successful business, Angles+Earth. A self-professed nature obsessive, Denny’s goal was to build glass structures that created their own micro environments. Each terrarium is individually made and every piece of glass cut and soldered by hand. The team at his Khayalitsha studio are part of his vision to empower and uplift local talent, and they also cultivate all the carefully chosen plants used in the terrariums.
“I’m a softie for comfort food,” says Denny. “Thai curries, Chicken à la King and oxtail are family favourites.” But his menu today is all about his South-East Asian roots. In the kitchen, Denny applies his artistic f lair to his dishes, with the help of Catherine and sous chef friend Renato. His passionate approach shows meticulous attention to detail, particularly when putting together the poke bowls – each dish is an individual work of art.
Denny likes things lively and energetic when he entertains, which is why no dinner party is complete without a few board games. A welcome drink tied into the theme of the occasion is another must, allowing everyone to get into the swing of things. His menu today is a mix of traditional Asian ingredients such as century eggs and seaweed, contemporary fare like the on-trend poke bowl and good old-fashioned comfort food – just the way he likes it.
MenuJASMINE ICE TEA CENTURY EGG TOFUPOKE BOWL EASY-PEASY JAM APPLE PIE