Managing director, CGM Concepts
Christian isn’t the only classically trained chef who’s all about organic, locally grown or seasonal food in Hong Kong—but he deserves much of the credit for the city’s raw-food revolution. With his first venue, Mana Fast Slow Food, he not only brought flats (those perfect zaatar-sprinkled wraps filled with all manner of veggie ingredients that became a lunchtime staple for the healthy set) but also kale and kombucha to the streets of Central. His next project, Home Eat to Live, might have closed after a year of operations, but its plant-based menu based on the principles of macrobiotics, fully awakened the city’s palates to the pleasures of earth bowls, cold-pressed juices and vegan desserts.
Food & Beverage
Real Estate & Hospitality