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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.


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