Restaurant group Maximal Concepts launches its next destination for Chinese dining. Co-founder and culinary director Malcolm Wood introduces us to John Anthony.

What’s the story behind the name?

John Anthony is the name of the first Chinese person to be naturalised by the British in the 1800s. He was stationed at Limehouse, which was the first Chinatown in London. He worked for a trading company and took care of Chinese sailors who arrived after long journeys along the spice routes.

How would you describe the concept of “Modern Chinese Cuisine”?

The cuisine is inspired by the spice routes. So, we’ve used a bold approach with spices. We also installed three custom-built grills drawn from research on ancient tandoor ovens in southwest China and traditional Cantonese barbecue methods.

What are the must-try dishes?

The Australian wagyu char siu with shredded scallion sauce, giant farmed fried garoupa with golden garlic and dried chilies, and abalone teppanyaki with abalone whisky gravy. All ingredients are sourced sustainably.

John Anthony is focused on sustainability. Which measures are you most excited about?

All of them! For example, recyclable scraps will be transported to a treatment facility in Lantau, which composts the waste until it can be used as fertilizer for crops. We also use terracotta tiles that have been reclaimed from old village houses in China. Even the uniforms are produced from what’s known as deadstock – overproduced textiles that factories would have otherwise thrown away.