Here in Hong Kong, where everything is constantly moving, finding the right workspace can be a game-changer. Whether you're on the lookout for quiet spots to focus or a dynamic environment to meet people and build connections, the city always has something to offer.

Curious to find your next workspace? Here's a guide to some of the best co-working spaces in Hong Kong:

The Hive

One of Hong Kong’s most popular co-working networks, the Hive boasts multiple locations across the city. Known for its creative, laid-back vibe, it caters to entrepreneurs, digital nomads, and freelancers. Members can access spacious workstations, meeting rooms, and even rooftop lounges. the Hive also organizes regular social events and workshops, making it easy to connect with like-minded professionals.

Location: the Hive, Multiple Locations in Hong Kong

Eaton Club

Seeking a more upscale and professional setting? Eaton Club offers a unique “work club” environment. This hybrid co-working space is perfect for executives and businesses looking for private offices and meeting rooms. Its elegant design, professional services, and networking opportunities make it stand out. Eaton Club is especially popular among financial and legal professionals.

Location: Eaton Club, Multiple Locations in Hong Kong

The Women's Lounge

The Women's Lounge, a female-focused co-working space was co-founded by Sarah Vee, offering an empowering community to women entrepreneurs and professionals. The space features a contemporary design that offers both private and shared workspaces. They also host networking events, workshops, and wellness programs aimed at supporting women in business.

Location: The Women's Lounge, 12/F, 88 Des Voeux Road, Central, Hong Kong

ATLASPACE

ATLASPACE, a premium workspace located where the heart of Kowloon is, boasts a panoramic view of Victoria Harbour. While they offer flexible membership plans for teams of all sizes, their state-of-the-art conference rooms and communal lounges make it an ideal shared workspace for those looking for high-end facilities.

Location: ATLASPACE, 10 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong

Banyan Workspace

A boutique co-working space known for its sustainability initiatives; Banyan Workspace offers an escape from the hustle of the city. Located in Quarry Bay, this co-working space is filled with natural light and greenery, creating a calm and inspiring environment. Beyond the aesthetics, Banyan Workspace champions social enterprises and sustainable practices, making it the perfect choice for those who value both productivity and purpose.

Location: Banyan Workspace, Suite 1204, Eastern Harbour Centre, Quarry Bay, Hong Kong

Garage Society

A trendy shared space with both locations in Hong Kong Island and Kowloon, Garage Society caters to freelancers, start-ups, and established businesses alike. It offers flexible hot desks, dedicated desks, and private offices and also host community events, including networking nights and industry talks.

Location: Garage Society, Multiple Locations in Hong Kong

Hong Kong is a foodie’s paradise. At every street corner, diners are enticed by degustation: from the nondescript mom-and-pop bakery to the dynamic neon signages of bars at Lan Kwai. Shirley Kwok, who has managed to find her own niche as an F&B “momtrepreneur,” is among the many Hong Kongers who love to eat – but Shirley approaches this differently, and much more mindfully.

“[Becoming a mother] made me even more passionate about healthy living and nutrition,” she mused. “I wanted to ensure my daughter had the best start in life, which meant focusing on what we ate.” Since then, she’s shifted careers, willfully focusing on baking while taking a step back from her former position as a banker.

Though she describes the decision as a “difficult” one, it seems to have been well worth it. Since her default to baking, Shirley has founded White Owl Group, under which she helms four brands. There’s The Cakery, a “wellness-forward bakery” in Hong Kong, Keeping It Real & Raw (KIRR), an e-commerce platform for plant-based food, skincare, and sustainable fashion, Maya, a vegan bakery and bar in Quarry Bay (with a new joint story with The Cakery at IFC), and Cultured, a brand that offers fermented vegan cheese and pantry staples.

Her offerings are unique and exciting. Take Maya’s egg tarts, which have been renamed as "Not Egg Tart," come in flavors such as classic and milk tea, or Cultured’s fermented vegan cheese flavors that include smoked applewood cheddar. Each of these is not only delicious, offering complex flavor profiles that are as delightful as they sound, but they’re also a great alternative for the health-conscious.

“Sustainability and health have become increasingly important to Hong Kongers,” observed Shirley. “But there can be some confusion between the two concepts. Many assume that plant-based products are inherently healthy; however, it’s essential to recognize that not all plant-based options are created equal. In fact, some are highly processed.”

Her promise then, becomes this: honest ingredients, customizable products, and plenty of support for those on their wellness journey. “I love to push the boundaries of traditional recipes, especially when it comes to creating healthier and more sustainable options or incorporating Asian ingredients that are close to my heart,” she added.

Aside from sheer talent, Shirley credits her team as a huge factor in her success. All her team members are passionate about wellness and committed to excellence. “This keeps customers happy and coming back,” the leader noted. “It's also important to build a team that works well together, supports each other, and is creative.”

Of course, balancing all her responsibilities as an entrepreneur has come hand-in-hand with raising her two daughters. Arguably, her children are the reason she’s built such a solid entrepreneurial foundation. They are, after all, her raison d’etre. Currently, she’s been getting her girls to be more involved in the businesses.

“I involve my older daughter in some design and tasting work,” Shirley said. “We’re also working on a project with her on sustainability, to be launched soon. I want them to start learning from a young age while I’m also working. One stone hitting two birds!”

Commemorating its 15th anniversary in Hong Kong and Macau this year, gourmet food supplier Plantin Kaviari has long been a household name in the region’s finest Michelin-star and fine dining establishments, supplying only the highest quality ingredients. From truffles and caviar, to seafood and artisanal cheeses, the brand’s portfolio represents only the most premium vendors.

Always placing the quality of their products and service to their prestigious clientele first, 2024 marks 15 years of culinary excellence for Plantin Kaviari.

Diving into the gourmet brand’s path to success, The Beat Asia sat down with General Manager Mickael Riou to explore their luxury product range, important milestones, and core values, and look toward an exciting future for Hong Kong’s Food and Beverages (F&B) industry.

Boasting a 10-year history with Plantin Kaviari himself, Mickael first came to Hong Kong in 2014 as an intern, and today leads the company by example through his commitment to the quality of their products and premier service offerings.

Mickael’s strong relationship with Plantin Kaviari’s vendors and clientele is evident as he looks back on his favorite memories personally bringing chefs from Asia to France to meet the eponymous founders behind the brand.

He speaks highly of his team, vendors, clientele, and shareholders, placing hospitality and relationship-building first. This way, Plantin Kaviari has been able to continue to grow its reputation as a premier curator of luxury food and beverages, artfully expanding their offerings through a small number of handpicked vendors.

Read on to explore Mickael’s journey growing Plantin Kaviari, sustainability initiatives, advice for F&B professionals, and a vibrant future ahead for the gourmet supplier.

Can you share your journey coming to work with Plantin Kaviari?

I was in business school in my hometown in France [where] I studied for a Masters in International Business Development and had the chance to join Plantin Kaviari for my last internship of six months. I was feeling really good in Hong Kong and loved the company since the beginning, [so] this is how [I] started.

10 years later, I'm still here, the General Manager of the company, thanks to the trust that our shareholders in France have in us in Hong Kong! I love Hong Kong and really wish to stay for 10 more years.

What initial market gap was Plantin Kaviari trying to fill?

I think “market gap” is a big word because Hong Kong food lovers have the chance to travel a lot and discover [many] products. But we understood 15 years ago that the truffle market and caviar were really interesting to chefs, and there was demand. Of course, this was 15 years ago, and now it’s not the same. Now, the demand is growing because people are more familiar with our products.

So, to be humble, we didn’t try to fill any market gaps. We understood that there is a market and from the beginning, we tried to import a beautiful product to Hong Kong [and] give good services to our customers. This is very important, from how we started to how we [operate] today.

Plantin Kaviari has legendary status in Hong Kong and across Asia, distributing to many of the city’s renowned fine dining and Michelin-star establishments. How did you build these relationships over the years?

Again, it’s the trust that we got from chefs that built our reputation. We had the chance to build trust with many Michelin-star, fine dining, private clubs, and also casinos because we export to Macau. The most important thing is when you say something, you do it, and it's the philosophy of this company: it’s very important for us to deliver the best service in town.

Everybody can have beautiful products, in France, Japan, Australia, etc., but in the end, the strength of a company is to be reactive, flexible, and work closely with our chefs. And that is how we built a relationship over the years, because we are known to do what we say.

Chefs and private customers know us thanks to our products, but also thanks to our team who is very involved; everybody is very important and gives the best to the company.

What is Gourmet en Provence, Plantin Kaviari’s parent company’s mission?

The vision is clear [for] Plantin Kaviari and the shareholders of the company: we want to push across all the brands, and we want to be known for truffle and caviar first. The vision is to continue what we [have been] doing for 15 years.

As we see, Hong Kong’s F&B market is changing, so the vision is to keep our market share and our level of service, and let's see what [more] we can bring.

This is the most important, then we’re going to launch a sustainable program to recycle our caviar tins, give [them] a second life, [give] back to our customers, and then once a month we collect [them] back.

Then we want to do something as they do in Paris at Plantin Kaviari, build art with the tins. Our target is to organize a charity dinner and give the money collected from the dinner to a charity in Hong Kong.

What steps do you take to guarantee the quality of products provided by your vendors?

There are two things, there is the ISO certificate that we got for the past six years, then also the relationship we have with our suppliers — this is very important.

The reason that we don't have 100 suppliers: our philosophy is to work with one supplier for one family of products. If possible, visit them in France, understand how they work, and select the products together for the Hong Kong market. Also, welcome them to Hong Kong to promote their products. We are the middleman, but we want our suppliers to work very closely with our customers.

With ethical sourcing and sustainability in mind, what does Plantin Kaviari do to enforce conscious practices throughout your supply chain?

We do our best at all levels, from recycling paper at the office to using recycled paper to make our business cards. But also when we do our daily deliveries to our private customers, we use recyclable cartons, and all the customers are invited upon the delivery to give us back [the boxes] to give [them] a second life.

Of course at our level, it is very important to [lead] our team by example. So we do a lot of internal training to teach and educate our team that we need to respect the world's nature as much as we can.

Congratulations on Plantin Kaviari celebrating its 15th anniversary in Hong Kong this year! What was a challenge you overcame along the way?

The main challenge I would say is logistics, to be different with our services, and consistency.

The challenge, as always, is to build trust with our customers. In France, service makes a difference. You have many food suppliers in Hong Kong from everywhere in the world and if you want to make a difference, it’s flexibility and reactivity.

Of course, we have some challenges with logistics, because the only things we cannot control are flights, sometimes they can be delayed or canceled. But in the end, the restaurants and our private customers still need the food.

On top of that, what’s a memorable experience in Plantin Kaviari’s rich history you’d love to commemorate?

In our industry, we have a lot of moments of sharing products and nice [memories]. We call F&B a “sharing industry.” We have a lot of moments, but I think [a memorable] experience is when we bring Hong Kong and Macau chefs to Paris to visit our Caviar Museum and be welcomed by Raphaël Bouchez, the Founder of Kaviari with Jacques Nebot.

And also taking the train together [afterward] with the chefs, to go to Plantin, in Provence and be welcomed by Christopher Poron and Nicolas Rouhier to visit the truffle market.

So in five days, you are in Hong Kong, a city of seven million people, then you arrive in Paris, also a big city, and then you end up in a village of less than one thousand in the middle of nowhere to visit the truffle [market]. This is one of the best moments that we share with our customers.

After, it means a lot when there is a 50 Best and Michelin-star Gala because we know that it's very important for chefs but also even if on a small level, we are a part of the team.

We have to deliver the best products to them to make sure that they can elevate their cuisine.

Do you have a main takeaway to share with aspiring F&B entrepreneurs?

I think it’s only one word: consistency.

When you are consistent, you get the trust of your guests, and the guests will come back to you. I think all industries are like this, but particularly in F&B, if one day you like one dish, you will want to come back and have the same memories you had the first time you had been to the restaurant, so consistency is the key to success.

For chefs and restaurant owners, what advice do you have for sourcing the finest quality ingredients?

While advice [should not come from] me because it’s a chef’s job to find the best products, I would say that the trust you have with your suppliers is very important. When you have trust, build a relationship, and have clear communication, this is very important.

Personally as the supplier, never let down your customers. If there is any issue, always find a solution and take care of the customer. We have one philosophy at Plantin Kaviari — when there are people who contact us to get our catalogue, we never send the catalogue. We are always delighted to catch up for a coffee and explain what we do, [who we are], and it's always nice to put a face to your supplier.

Communication is the most important to find the finest products. If [your] supplier doesn’t understand you, you will never get what you want.

Alternatively, for those on a budget or just opening new establishments, how do you recommend they prioritize quality in their food whilst working within financial constraints?

Understand the market, how it works from the restaurant’s point of view, but also [on the other side, how to] get supplies.

Opening a restaurant is not easy. There’s a big effort [needed] to be ready for day one. I strongly believe that you need service people, choose the right partners, and in the end, don’t forget that as a chef or restaurant manager, to operate daily, think well in advance [when sourcing ingredients], because there is not too much production in Hong Kong.

What’s next for Plantin Kaviari?

First, sustainability, and working with the same team — we are growing together as the company is growing.

Hopefully, F&B in Hong Kong will shine again, we will be able to do more events or more projects, such as the recycled caviar tin sustainable [program].

But also, we have the chance to organize Four Hands with our chef partners that we have got the trust from for many years. Next will be more events, to [demonstrate] that we are really active in the Hong Kong market.

To learn more about Plantin Kaviari’s offerings, visit www.plantinkaviari.hk.

Enjoyed this article? Check out our previous Elevator Pitch profiles here.

In honor of Taikoo Place’s most recent exciting initiative– the installation of Hong Kong Island’s first full-scale professional padel court in the center of their global business district! We were fortunate to catch up with the development’s General Manager, Winsze Chung, to get to the heart of the PROJECT AFTER 6: Padel Tour 2024 program Taikoo Place launched in partnership with PADEL+ HK and adidas.

You may have heard of the popular up-and-coming sport but never had the chance to try it out – and this is your opportunity! Originating from Mexico in the mid-1900s, the racquet sport has grown in popularity across Asia post-pandemic. Loved for its social nature and accessibility, padel is the perfect sport for busy Hong Kongers seeking efficient and fun workouts.

Initiatives like the Padel Tour are what define Taikoo Place as an arts and culture hub in the city and spearheading countless wellness and culture initiatives driving not only tenant engagement, but also a growing community, is Winsze and her dedicated team. A surprising outcome for a commercial district, the clear effort they are putting into enhancing the lives of residents is evident.

So read on to hear from Winsze herself and learn about Taikoo Place’s latest initiatives, dive into PROJECT AFTER 6, more on her passion for her community, and personal advice for achieving the possible dream of work-life balance in Hong Kong.

Can you introduce us to the PROJECT AFTER 6 program?

As part of Swire Properties’ placemaking initiatives, PROJECT AFTER 6 was launched in Taikoo Place in 2014. It is a tenant engagement program offering a valuable platform that connects the office community through a series of specially curated activities at the doorstep of their workplace. The program offers a valuable platform with aims to strengthen connections between office executives by bringing art, music, sports, and entertainment into their work environments through a series of activities, while tapping into their unexplored talents.

How has Taikoo Place been working to bring more arts and culture initiatives to both tenants and the general public?

The Taikoo Place team has curated many different types of arts and culture programs over the years and we always make sure they are entertaining, engaging, and approachable to attract community members with different interests to take part.

One of my recent favorites was PROJECT AFTER 6: Mou Man Tai, a Hong Kong-themed original English musical production co-presented by Taikoo Place and the Hong Kong Youth Arts Foundation that debuted in ArtisTree in June 2023. What’s so special about the production was that through an audition, we carefully selected a cast of 33 working professionals who devoted their time and effort to be theatre-trained, and ultimately perform 11 professional live shows. In particular, Mou Man Tai was shown at the time when social distancing and pandemic measures were just lifted, so people were longing for a get-together. The story was also crafted around the enduring spirit of our Hong Kong community so it [resonated well with] the audiences.

Apart from PROJECT AFTER 6, Taikoo Place is also equipped with ArtisTree, a 7,000 sq ft multipurpose venue with professional theatre-standard lighting and audio, which has [showcased] a diverse range of original works since its launch in 2008. ‘ArtisTree Selects’ is a series of specially curated programs presented by Taikoo Place, showcasing unique works by local and international artists. A recent exhibition was ArtisTree Selects: Enchanted Forest, a site-specific collaboration with the internationally acclaimed artist Joana Vasconcelos, who is known for her traditional handicraft large-scale sculptures and installations and her collaboration with Dior’s Fall Winter 23/24 Haute Couture collection show.

What is the importance of such initiatives / How does Taikoo Place stand out because of this?

Our team is very motivated to introduce unique and exciting programs because Taikoo Place places a huge emphasis on work-life harmony and creating a vibrant community. We do not want to stop at just ‘promoting’ work-life harmony but want to go one step further by ‘empowering’ our tenants by giving them the right platform to achieve it as well, which in the long-run would have a positive impact on work productivity and a more integrated community.

We believe these beyond-the-office experiences set us apart as we continue to develop Taikoo Place into a Global Business District.

How would you describe the community you are building at Taikoo Place?

Taikoo Place is home to a vibrant, diverse, and well-rounded community of over 35,000 office workers. As a Global Business District, Taikoo Place hosts a wide range of tenants from various industries and sectors, including many local and international corporations and individuals.

Seeing the success and enthusiastic participation in our PROJECT AFTER 6 programs, I am so impressed with the many talents of our office community here in Taikoo Place, beyond their 9-to-5 roles. Furthermore, many of our community events are also organized in collaboration with charitable partners, enabling the community to give back while having fun. For instance, we held an 8-Hour Charity Spin last November to raise funds for the InspiringHK Sports Foundation, which I also participated in to lead our Taikoo Place team, and together we raised over HKD$300,000!

How does your community set itself apart from other business districts in Hong Kong?

Taikoo Place not only provides premium office spaces, but also the unique physical connectivity among our buildings and amenities through air-conditioned elevated walkways. Furthermore, we have just completed the 70,000 sq. ft. central open green space with diverse species of trees and plants at the center of Taikoo Place, which is very distinctive in the urban landscape.

On top of that, setting a unique standard within Hong Kong’s business landscape, we care for our tenants not just in terms of professional success, but also in their personal and social pursuits. The placemaking initiatives as well as all the tenant engagement activities such as the Taikoo Place Business Network, PROJECT AFTER 6, Wellness Month, and ArtisTree Selects programs, etc. set us apart from other Hong Kong business districts. To us and our community, Taikoo Place is much more than a workplace, but a great place to be beyond work.

Congratulations on recently launching the Padel Tour 2024 initiative alongside PADEL+ and adidas! Not only is the pop-up court available for tenants to enjoy, but this generous program is also open to the public. What was the inspiration behind this?

The inspiration behind the Padel Tour 2024 was to introduce an exciting new sport to the community to promote a more well-rounded lifestyle, one that infuses wellness, social connection and a shared passion for this dynamic sport. Padel is a globally trending racquet sport that combines elements of tennis and squash. It is highly accessible and social in nature. It is also less physically demanding compared to similar sports and can be enjoyed by players of all ages and skill levels.

Installing the first professional padel court right in the heart of Hong Kong Island and our business district was no small feat, but we were determined to make this trending sport conveniently accessible to our community and inject a fresh, unexpected element into the neighborhood.

To give the most professional padel experience to our community, we also enlisted the expertise of professionals in the field including adidas, providing top-of-the-line sports gear for participants, and Hong Kong’s first premier padel club PADEL+, offering professional padel coaching services. Our partners’ generous support has helped enrich the overall experience and allowed us to reach a larger public audience.

How does your unique community make initiatives like Padel Tour 2024 possible?

The diverse talents and collaborative spirit of the Taikoo Place community are what make initiatives like Padel Tour 2024 possible. By working with a range of the city’s most professional partners such as adidas and PADEL+, we are able to bring fun and varied activities that cater to the varied interests of our tenants and visitors.

On a personal level, why do you believe in giving back to our community?

Taikoo Place is situated in Quarry Bay within which Swire Properties has a rich history in the area. We creatively transformed the area through our placemaking and place keeping strategies from the sugar refinery, to the dockyard, then to the Taikoo Shing residential estates, and the global business district of Taikoo Place.

For me personally, it was my first job in Swire Properties, and this district is also where I was born and grew up in. Hence, I have a strong emotional tie with the area as well as with all the developments here. It’s so amazing to see the areas being transformed gradually through the long-term strategic planning as well as detailed design to bring market leading best practices, premier quality infrastructures, ESG initiatives into fruition, and to operate and maintain them with the highest level of service. It’s exciting to be part of the team “running” the portfolio, and it’s equally rewarding to be a part of the community enjoying it. Hence, our team and I are really motivated in curating the best experience for our clients and the community.

How does Taikoo Place uphold CSR (Corporate Social Responsibility) values both internally and externally?

The entire Taikoo Place project has undergone a remarkable transformation, evolving from a former sugar refinery, a dockyard, into a meticulously planned Global Business District with a heavy focus on sustainable development. To give a bit of background, the redevelopment involved converting three techno-centers into two Grade-A office buildings, while also introducing approximately 70,000 sq ft of expansive green open spaces.

As the General Manager, I'm committed to enhancing the overall well-being of the Taikoo Place community and fostering a sustainable, balanced workplace environment. We work to uphold these values across internal and external operations and strive to be responsible corporate citizens that create lasting, meaningful impact.

PROJECT AFTER 6 and art programs such as ArtisTree aim to create a positive impact on our community by encouraging social connections and holistic work-life integration. These programs not only enrich the experiences of our tenants, but also contribute positively to the wider Hong Kong community, aligning with Swire Properties' broader placemaking and Sustainable Development 2030 Strategy.

What advice do you have for busy Hong Kongers who are having difficulty separating from work and practicing self-care?

Hong Kongers are a hardworking bunch, so I know from personal experience that it is almost impossible to set clear boundaries between work and leisure. Instead, I would recommend trying to find leisure in your working environment. For example, in Taikoo Place, it’s easy to utilize your lunch hour for a quick workout if exercising is your way of destressing; take a walk in our open space to appreciate the greenery around you; join our lunchtime music performances, art exhibitions or urban farming workshops. What’s more, the many F&B dining outlets and alfresco options in Taikoo Place would also be perfect for a lunch, coffee catch up or happy hours! Even something as simple as dedicating just half an hour each day to a hobby can make a big difference.

Work-life harmony is not as far-fetched as it once was, as our community places more and more [emphasis] on holistic wellbeing. The key is to be disciplined about prioritizing that time, and with a little bit of planning and commitment, busy Hong Kongers can find ways to better balance the demands of their careers and personal fulfillment.

Thank you for sharing! What’s next for the Padel Tour 2024, PROJECT AFTER 6, and Taikoo Place?

Over the past months, we have been hosting some 101 Padel Discovery Workshops for our community with the coaching support from our partner PADEL+. In June, we launched our first Taikoo Place Padel Tournament exclusive to tenants. We will also be running workshops such as Padel with Beer to promote padel as a social lifestyle and appeal to our fun-loving community.

We have a lot of other out-of-the-box programs we will be rolling out later this year in Taikoo Place. I encourage everyone to stay tuned with us on our Instagram @taikooplace_hk!

The full-scale padel court is open to the public daily until mid-October 2024 and bookings can be placed via the Taikoo Place App.