Tag Archives: HK

Interior Finesse – The Hampton

This apartment features some of the finest materials, ornaments and furnishings from some of the best interior suppliers in the industry, which blend perfectly with the cream and dark black colour tones that run throughout.

Located in the leafy residential setting of Happy Valley, The Hampton is an exceptional portfolio of apartments boasting distinct designs for each of the eleven individual 2,500 square-foot plus units. Equal dashes of naturalism and Haute Couture, the pinnacle of high fashion, served as the inspiration for this particular one, which was designed by Steve Leung, the local home-grown and now internationally-renowned architect and interior designer.

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HK employees struggle to maintain work-life balance

The lines between work and personal lives in the city are blurring, according to staffing and human resources consulting provider Randstad.

With detailed feedback from 405 local employees, the new survey – part of their debut Workmonitor Report for Hong Kong – captures sentiments towards local work practices.

Of those polled, 36 per cent said their employers expect them to be available at all times, while 61 per cent reported receiving work-related phone calls or e-mails during their time off.

Commenting on the results, Brien Keegan, director of Randstad Hong Kong, says that they have done similar surveys in other countries, but a notably larger proportion of local respondents claimed to work outside office-hours, a fact he attributes largely to the city’s role as a financial hub.

“We are literally in the centre of the world here in terms of our access to global markets. And to maintain good business relationships, one often has to keep in sync with other time zones,” he says. “This practice puts a severe strain on effective work-life balance and can also have a negative impact on productivity in the workplace.”

The survey also showed that 69 per cent of the respondents said they tended to deal with private matters during work hours, while 68 per cent indicated they handled work-related matters in their private time.

Keegan believes that to counteract this “blurring”, staff and employers should set guidelines defining priorities.

“The balance between working and living is really an individual preference, so employees and employers should set boundaries and expectations and find what is personally and professionally important,” he says.

Keegan notes that striking a balance between work and life commitments can be a good thing for both workers and their managers. Flexible working arrangements, he adds, can increase productivity, aid employee retention and enhance staff engagement.

Nevertheless, Keegan concedes that flexible arrangements are not for everyone.

“While some part-time workers might give 40 hours of work on a 20- hour timesheet, other employees need the routine, support, guidance and social structure of a traditional workplace,” he says, adding that this may explain why 65 per cent of respondents also indicated a preference for face-to-face contact.

Keegan expects work-life balance to become an increasingly crucial issue. “One of the things we need to think more about is how to create a more efficient workforce, especially since the war for talent is about to pick up again,” he says. “Providing flexible work options [for some] is going to be really important.”

Originally published in South China Morning Post, March 2011 

Gentrifying Dining – 208 Duecento Otto

Although it’s been happening for a while, 208 Duecento Otto officially secures Sheung Wan’s position as the trendy gentrified dining extension to Lang Kwai Fong and Soho, and when one experiences the idiosyncratic interior one can see why the official transformation of a district can rest on a single restaurant.

208 Duecento Otto is the kind of restaurant that makes us design addicts happy at Today’s Living. Although the design is stunning, this time we are impressed with more than just the aesthetics as the story behind the restaurant is just as appealing, and the people who put the hard work into the restaurant are just as deserving as the designers. Originally a two-storey frozen meat storage warehouse at the end of Hollywood Road, the Singaporean founder of JIA Boutique Hotels – Yenn Wong – decided to build on the success of her eccentric Philippe Starck designed hotel and, combining an attention-grabbing design scheme with a New York-style Italian-American bill of fare, this captivating restaurant was born.

208 duecento ottoThe main district-changing factor of 208 Duecento Otto is the eye-popping design of the place, with an attention to style and detail running inside and even out. As the first overseas project by a Turkish design firm called Autoban, the interior is a spectacular bohemian work of art, and it is clear to see this design firm won’t be strangers abroad after this. The exterior is marked by a striking intentionally-oxidized rustic-looking iron frame, which somewhat resembles an oversized Louis Vuitton suitcase. This is appropriate; given that Chef Vinny Lauria’s cooking style has been defined as “a New York interpretation of rustic Italian cuisine.” Inside the rusticness continues in the spacious bar area on the ground floor where sophisticated walnut wood squared panels decorate the ceiling and flooring, and somehow complement the blue and white ceramic wall tiling, which also bring in an extra touch of orientalism. Some dramatic overhanging lights stand out as well, appearing alongside gorgeous textured wooden tables, a slick marble bar counter, refined leather bar stools and old-looking holed stairs, which have a slightly nautical feel about them. Upstairs, there is more of a sophisticated ambience, with the walnut wood ceiling and flooring continuing alongside more ceramic tiles, but here they are complemented by some leather sofas, an authentic wood-fired Napoletana pizza oven (specially imported from Naples), and a spot of natural light coming in from the large window out the front.

Pastiera Napoletana Of course with such a spectacular design scheme it would be a crime if the food failed to make an impression as well, and luckily the Italian-American fare it does not even come close to disappointment. Overseen by Chef Vinny Lauria, formerly a cook at Mario Batali’s famous Babbo inNew York City, there is a home-made vibe to the food, with every dish prepared on-the-spot using the freshest ingredients available. Apart from the pizzas and antipasti, these are not your generic dishes, with many of the items featuring top-quality ingredients and a signature touch of creative flair, much like the rest of the restaurant.

Originally published in Today’s Living magazine, August 2010

Ozone, Ritz Carlton Hong Kong

Unless you’ve been reading censored news, you’ve probably heard about Ritz Carlton’s return to Hong Kong, and the crowning glory of the hotel is Ozone, the highest (and quite possibly one of the most stylish) bars in the world.

Ritz Carlton Hong KongThe Ritz-Carlton Hotel Company has been pretty busy of late. After the 2008 closure of their elegant property in Central the group went silent for a while both here in the city and the region, but now they have returned with a palpable bang, as The Ritz Carlton Hong Kong and their latest properties have shown. Recently the brand has changed their positioning in the market slightly and a slight shift in their design philosophy and service evolution has emerged across their stunning portfolio (particularly in the newer properties). Up on the top floor of The Ritz Carlton Hong Kong, Ozone is a testament to this fact, with the bar and light eatery boasting top-notch service and a conspicuously eye-goggling design scheme.

While the ICC is sadly not the highest building in the world, Ozone is, vertically speaking, the highest bar in the world – period. This alone is reason enough to visit the 118th floor venue, but thankfully this is not the only incentive, with the stunning views complemented by top-quality drinks and food, fine service, plus a stunning interior. The interior design was overseen by Masamichi Katayama and his self-owned company Wonderwall Inc., a design company with a difference that has an incredible catalog of exclusive interiors which includes impressive store spaces designed for Bape, Uniqlo and I.T, plus a Tokyo restaurant interior for Harrods, a Parisian restaurant called Collette and more. Although Wonderwall Inc. is anything but typical, their typical atypical design style can be seen all over Ozone, with playful contemporary plastic features appearing alongside first-rate materials and creative atmosphere-building gilding. There is a distinct Alice-in-Wonderland vibe about the whole interior, which was created around the theme of an ‘Edenic Experiment’ – “a man-made environment of nature in an imaginary world,” as the designer overview states. In other words, blown-up inspirations of nature can be seen everywhere, from the dim neon color-changing forest-like entrance through to the beehive-resembling ceilings and marble-shaped bamboo.

Ozone-Ritz-Carlton-Hong-KongAfter being zoomed up to Ozone in an elevator which reaches ear-popping speeds of nine meters per second, one is greeted by an atmospheric entrance area, where layered mirror ceilings, curtain-shaped walls and rock-resembling floor patterns tease and tantalize one’s expectations before entry. Once inside one is greeted by an eccentric white pillar which resembles oversized stacked marshmallows and acts as a visual centerpiece. Further in the interchanging neon colors continue to shine out along the ceiling, where they are complemented by beehive-like ceilings, geometric shapes and flower petal patterns on the walls below. The beehive shapes run behind the bar as well where they take on a web-like appearance. Along from the main bar is a sushi bar, and things get taken down a notch here, where a whitewashed marble counter is matched by marble bamboo-shaped pillars behind. In the main dining area the hive ceiling continues, but globular bubble light fittings add a different touch here. Outside, in the semi-al fresco area where 12-foot walls of glass offer panoramas of the city, there is another bar, and this one takes on an iceberg appearance. Various bar tables correspond with the white ice theme while a few rattan seats and bar stools provide a nice place to admire the view from.

Of course all this perfection would not be complete without a good selection of food and drink, and luckily, Ozone does not disappoint in this area either. Covered with custom-made holograms, the menus contain wonders such as wines that hover around the $100’000 mark, custom-made cocktails and signature drinks, plus a fine selection of sushi, sashimi, tapas, tempura and caviar.

Originally published in Today’s Living magazine, July 2010

Opening the Window – French Window, IFC

Making much better use of the space than the eatery that previously occupied the site is French Window, coming in as a grand addition to the Hong Kong fine dining scene up on the third floor of ifc Two in Central.

Like most things French, The French Window has an undeniable flair about it, with the interior bordering on art and the food quality coming close to perfection. However, while there is a touch of Frenchness about the interior and there is a French-inspired menu executed by Michelin-trained chef Mickael le Calvez, these are the Frenchiest elements of the restaurant, with the restaurant managed instead by the un-French Miramar Group; the concept helmed by Singapore’s Justin Quek; and the interior having been actually overseen by local design prodigies from AB Concept. Nevertheless, the French theme is still apparent throughout, with the interior loosely (and beautifully) modelled around a classical French château, and a erudite selection of predominantly old-world wines available to complement the food.

As a a rising star and modern prodigy of French cuisine, chef Mickael le Calvez does his best to create a nouveau Gallic menu, but the real star of this eatery is the designer Ed Ng, the founder and director of AB Concepts. 
Created with his award-winning design team from AB Concept, the modishly nostalgic interior perfectly complements chef Mickael’s modern takes on French traditional cuisine – which sees thin tender cuts of lamb placed within a crispy tunnel of fried potato in one dish, and features a tantalizing combination of foie gras and beef carpaccio in another. In much the same way, the designers have also used a similar tapestry of styles and techniques in the design of the restaurant interior, with modern textures and colours effortlessly merging alongside purposely aged mirrors and gorgeous oversized hand-beaten wrought-iron light fixtures, inspired by Parisian street lamps. Alongside the antiquated mirrors there are also textured stone tiles and patterned glass screens, which resemble French windows (which are, by dictionary definition, tall glazed casement window panels). It is this kind of meticulous attention to detail that got the restaurant shortlisted for the UK-based Restaurant and Bar Design Awards in the International Restaurant category.

While these words will not be able to do the interior justice, an attempt must be made here, but do keep in mind that The French Window really is the kind of place that has to be seen to be properly experienced. Walking in from the blinding retail haven of the ifc mall outside is like going down Alice’s rabbit hole and entering another dimension, with the long entrance passageway bearing a resemblance to a French promenade (only indoors). Lush vertical garden panels and atmospheric lighting fixtures lead one down into the space of the restaurant, which emerges as some kind of château or salon, with a subtle homelike ambience permeating the space. This homey vibe comes across through the use of cosy fittings such as the soft carpeting, the mosaic floor tiles and the warm dashes of wood. Nevertheless, this homeyness is counterbalanced with a smattering of modish elements, which crop up in the form of the tantalizingly large wine cellar, the uplifting views of Victoria Harbour seen through the massive windows and the refined palette of cool grey, cream, and taupe tones. When paired with chef Mickael’s ambrosially delectable menu, this interior makes perfect sense and the aesthetic beauty of the environment is further enhanced by the food. Together, it is elements like these that give The French Window its class and finesse – this is an eatery to make Hong Kong proud.

Originally published in Today’s Living magazine, May 2010

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Game-changing – Mamoz, Causeway Bay

Situated atop the newly opened Cubus building on 1 Hoi Ping Road in Causeway Bay is Mamoz, the latest dining hotspot that is bringing class to the shopping district.

While mainly known as a shopping area, Causeway Bay has always had a lack of up-scale decent bars and lounges. Sure, it always had karaoke bars and cafés but, apart from a couple of outlets that are few and far between, the district has been deficient in classy lounge venues. However that has been slowly changing over the last few years and Mamoz is a testament to that fact.

Designed to impress from the moment of entry, Mamoz takes class and chicness to a whole new level, with the two-floor 5,000 square-foot space featuring an impeccable design scheme from end-to-end. These design features include plush black marble floors, an eight-meter-long bar counter carved from a single piece of lacquered Indonesian timber, beautiful patterned damask leather walls and ceilings, unisex bathrooms lined with burgundy and gold mosaic tiles, plus a vertiginous section of glass floor on the landing of the connecting staircase.

The interior decoration was overseen by the team from Gettys Hong Kong (a firm that is most known for their luxurious work with hotels, resorts and casinos who worked on the Hard Rock Hotel in Macau and the Peninsula Hotel in New York), and they really pulled out all the stops, with classiness and luxe into overdrive throughout. As soon as one exits the elevator on the 27 floor, sculpted wall panels and metal partitions greet one in foyer, where subdued lighting enhances the atmosphere further. One past the foyer, the attention-getting space of the bar immediately grabs the eyes, with more subdued lights working alongside Tetris block-shaped metallic bar stools and subtly retro table lamps and paintings. One is also immediately drawn to the large floor-to-ceiling windows which not only bring natural light into the interior, but also provide dramatic views over Hong Kong. Other highlights on this floor include the slightly oriental chandeliers on the corner tables, the pirate wheel-like chandelier in the private area, plus leather-covered seating and glistening cushions. After scaling the frosted stairs to the second floor, the second floor is just as dramatic with more light oriental decorative motifs, more atmospheric lighting and of course, the main feature glass flooring as well.

While the design certainly makes a visit to this place worthwhile, there is also a top quality selection of drinks on offer with some decent food offerings as well. These include liquid concoctions thought up by expert mixologists and a wine list conjured up by local sommeliers.

Originally published in Today’s Living magazine, June 2011

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Whisking it Up – Whisk, Mira Hotel

With their face lift and rebranding now fully complete The Mira Hotel has emerged as a top contender forHong Kong’s most stylish hotel, and Whisk is the latest and greatest outlet just recently launched in the property.

When one sees the curvaceous exterior and enters the ethereal realm that is the lobby of the freshly refurbished Mira Hotel one can immediately tell that this is no ordinary property. Reincarnated and renamed as The Mira Hotel, the 51-year-old Hotel Miramar has been reborn after a hefty metamorphosis. A hotel modernization would not be complete without contemporary food and beverage outlets, and The Mira boasts plenty, with Whisk coming in as the dining climax of the hotel.

Whisk is the high point of the Mira’s dining outlets for a number of reasons, but the one that we’re going to start on is the connecting terrace – just because we like it best, and because it is a rarity to have such a substantial outdoor area inHong Kong. While the terrace is technically part of Vibes – Mira’s outdoor bar cum lounge – it is still joined to Whisk (with 20 outdoor seats) and is part of the lush view that gives Whisk’s interior its extra appeal. With exquisite landscaping consisting of eye-catching fire, water and green features, the 4,000 square-foot open-air space is an al fresco haven, complete with barbeque-tapas and innovative drinks. There is also a DJ booth, rattan cabanas and plenty of bamboo, frangipani trees and many more plants to help one get in touch with their green side.

However, the terrace is but a small ingredient adding flavour to Whisk’s overall scrumptiousness, because inside things hot up all the more so. The interior design was overseen by the international interior stylist Charles Allem of CAD Associates, and – having designed exclusive residences, hotels and commercial spaces in places like Palm Beach, Las Vegas, New York, and Bel Air – he shows what he is good at, with atmospheric lighting, frequent spots of natural light and lively retro circular-patterned carpets patterns giving Whisk an uplifting yet unpretentious feeling. With monochromatic black, greys and platinum silvers, circularly galaxy-like chandelier fixtures and plenty of nonstandard low-slung dining chairs, there is a cosmically retro vibe to the interior, but enough touches of elegance keep the space sophisticated and formal. There are various areas to the restaurant, with a barcode-patterned bar greeting one upon entry, a mezzanine area complete with views over Kowloon Park, two cosy private rooms and, of course, the main dining room, which connects up to the terrace.

The good taste doesn’t stop at the interior, with a menu assembled together by Justin Quek, a European chef trained under many Michelin-star eateries throughoutEurope. Quek’s specialty is French fare sprinkled with a touch of orientalism – a forte that he perfected when he was at the widely acclaimed French establishment, Les Amis, inSingapore. At Whisk he brings in a few more European flavours and refines a number of Asian favourites, with items like roasted crackling suckling pig and baked Miso Marinated Cod. In addition there are plenty of juicily fresh seafood options, plus a cellared selection of carefully selected European wines. If these features aren’t reason enough to check out this new establishment then you’re either still feeling the economic pinch of 2009, or simply suffering from cibophobia (totally true definition; fear of food).

Originally published in Today’s Living magazine, February 2010

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Attack of the Killer Trees

While the EU is currently under apparent threat from terrorism and Americais still suffering from economy woes, here in Hong Kongwe are facing a new kind of threat…from big green serial-killing trees. Well, OK, not exactly serial killing but definitely serial-injuring because there have been an uncanny amount of injuries caused by trees over the last few years. In fact, according to a survey released last Friday one in 10 Hong Kong trees is in danger of collapsing – and you’re more likely to be targeted by evil vegetation if you’re a tree-hugging hippy living in an wooded area (or a distracted iPhone addict watching porn whilst walking in the forest).

Based on the findings of the survey the Chinese University of Hong Kong are now calling on authorities to establish a tree-health database – you know, a catalogued database like IMDB, but to determine the floppiness of trees instead of films. But, while we don’t yet have something as advanced or supposedly necessary as a tree-health database set up, a team of 200 volunteers was nevertheless established last month. However, we still won’t be able to sleep safely at night, because these volunteers all happen to be Members of the Democratic Alliance for the Betterment and Progress of Hong Kong. What, didn’t you know democrats are the best tree experts around? Nope, nether did we.

The reason for all this tree hullabaloo? Well, it all stems from the Hong Kong Government’s fetish for concrete and development (and their ignorance of the natural world). Back in 2005 the incidents started with the luckiest tree in Hong Kong (the Lam Tsuen Wishing Tree, which is so popular that it has its own expressway exit and is shown on highway signs), which had an entire limb fall off, breaking the leg of a 62-year-old man and scratching the head of a 4-year-old boy. The other big indecent that reignited the paranoia in 2008 was the collapse of a 23-meter tree in Stanley, which killed a super-unfortunate 19-year-old (and caused the loss of thousands of dollars for businesses in the area, an insensible bastard of a shopowner said at the time). More recently, back in June of this year a falling tree hit a taxi driver and a pedestrian in central, and 2 weeks before that another evil tree took the life of a 49 year-old cyclist, who swerved to avoid a falling branch and ended up dieing in hospital where he died from brain injuries.

At the end of the day all this tree anarchy has only resulted in a more paranoid public and a government who now has another excuse to pave over more long-standing parts of Hong Kong and a better reason to remove dangerous municipal ‘hazards’ like greenery and heritage. What’s more is that a similar thing has already happened before, when the ‘more regulation is better regulation’ mentality led the Hong Kong Government to bury all our hillsides under concrete after a few mudslides resulted in fatalities back in the 90’s. So be on the lookout for more concrete and fake plastic trees – coming to a leafy area near you soon.

Originally published in the now defunct The Dark Side Hong Kong, 2010

Bums on office seats are not always good for bottom line

Employees can probably feel less guilty about tardiness or web-surfing during office hours. At least that’s the implication of the results from a Regus global survey suggesting that flexible working conditions can help increase worker productivity and, by extension, company profit.

The survey, which covered more than 16,000 senior business managers, is one of the largest of its kind to validate the correlation between flexibility, productivity and profitability.

Among those polled in Hong Kong, 75 per cent said that flexibility boosted productivity, while 72 per cent agreed that it could help increase revenue.

Hans Leijten, Regus vice-president for East Asia, attributes the gains to enhanced employee morale.

“Flexible work gives people power to decide when and where they work. This helps them to plan and execute their work more efficiently and to reduce the time it takes to commute and to actually do the work,” he says.

“A more efficient and happier worker will generally deliver better results.”

At 67 per cent, a significant portion of Hong Kong respondents also reported feeling more energised and motivated, thanks to flexible work arrangements. Some 60 per cent even claimed to feel healthier, implying cost-savings on healthcare premiums.

Leijten notes that flexible arrangements can also help cut office rentals. “As a rule of thumb, 40-60 per cent of any office space is underutilised,” he says. “In a city like Hong Kong, where commercial space is among the most expensive anywhere, there are big savings to be made.”

And with many firms still reluctant to commit to large pay rise this year, flexible arrangements can be used as an employee retention tool, Leijten adds. “Staff who work flexibly report feeling healthier, more energised and more motivated, which is good for staff retention and morale,” he says.

This view is echoed by Martin Cerullo, the global director of resourcing communications at Alexander Mann Solutions. “The ability to work flexibly makes up an important part of the overall employee value proposition. Employers who allow staff to work flexibly are really saying, ‘I trust you to make the decisions about the time and working location that are right for you.’ Naturally, this sends an appreciative message,” he says.

Leijten notes that the Regus survey findings help reaffirm a common practice in Hong Kong, particularly among smaller nimbler companies where implementation is easier.

“Flexi-working is the future of work,” says Leijten. “If you manage your employees by line of sight, all you can evaluate is bums on office seats. The best companies manage people by results, and flexible working clearly helps employees improve their results.”

Originally published in South China Morning Post, March 2011 

Architecture Supplement – Building Blocks of the Future

Hong Kong has always been an architectural hub, with some of the best talent in Asia and the world, and, today, its architecture industry is alive and vigorously kicking.

“With its mixed international pool of architects and proficiency gathered over time, the Hong Kong architecture industry is perfectly set up as a hub to serve the region,” says Dominic Lam, president of the Hong Kong Institute of Architects (HKIA).

“In fact, more than 50 per cent of Hong Kong architects end up working on projects outside Hong Kong,” he adds.

The CEO of architecture global giant Aedas, David Roberts, shares the same sentiment, describing Hong Kong as a “strategically-placed business destination”.

“The proximity to Southeast Asia is important,” he says. “A lot of clients [from there] look to Hong Kong professionals to provide provisional services for their projects. Hong Kong has a huge advantage in terms of its geographical location.”

However, this regional market is dwarfed by business in China, which has surged two-fold in the past few years. “The workload from mainland China has been increasing, and 60 per cent of the work in our Hong Kong office is from the mainland,” says Roberts.

“Ten years ago, this would have been only about 10 per cent and, looking ahead, the 60 per cent might become 70 per cent soon,” he adds.

This is felt throughout other practices in Hong Kong, too. Kenneth Lui, a director with the P&T Group, even points out that increasing mainland work is putting pressure on local and international architects to learn Putonghua.

“One of the most important things for an architect in Hong Kong now is language – even locals need to learn Putonghua,” he says. “One must also be willing to travel and to work on the mainland.”

Lucy Richardson, managing director of Bespoke Hong Kong, is seeing the same trends at her local architect and designer recruitment firm. “At the moment, 80 to 90 per cent of candidates we place are Chinese, and this is mainly because of the language factor,” she says. “We are finding it more and more difficult to place international architects because they don’t have the language skills.”

Candidates need to know more than just Putonghua though, as Richardson points out. “Those who are most in demand are the locals who have trained overseas, who have had experiences with international practices and are returning home to the mainland or Hong Kong,” says Richardson.

“Although graduates are of interest, the Chinese market is looking for broad-minded architects who have done two to 10 years in a practice overseas, and have come back with understanding, training and experience.”

Richardson also points out that while there are some strong candidates coming out of local schools, Hong Kong-educated students are slightly weaker than their international counterparts.

“I think that the brief set in universities here is a bit basic, and does not really get people thinking – it is a lot more challenging at Australian, British and American universities,” Richardson says.

P&T Group principal designer Remo Riva agrees, adding that creativity is somewhat disregarded in Hong Kong.

“At universities here, they teach that management skills are very important and creativity is more a by-product because it is not so needed or expected,” Riva says. “Even at the University of Hong Kong, the emphasis is not so much on teaching or on creativity, but about training for management skills.”

Creativity is also lacking in the field, where developers dominate and tough regulations restrict architects. “Basically, to be approved, the architecture has to work around and within the regulations and demands of developers, which reduces creativity. In other places, you look at buildings and you can see the developers are more open,” says Lui, of P&T Group.

He adds that developers are also snapping up talent, which means that local demand for architects remains strong.

Nevertheless, HKIA’s Lam says that the architectural scene is healthier than it has ever been, and fresh graduates can expect to start at a competitive monthly rate of HK$30,000 minimum, which is the highest that entry-level salaries have been in the sector.

Roberts of Aedas has the same positive viewpoint. “Hong Kong has been able to grow domestic talent through the universities and educational establishments here, while also attracting international talent, even as markets are quiet in places like New York and London,” he says.

“We have some of the best infrastructure, and investment is continuous with strong all-round optimism and energy levels. This is certainly the place to be right now,” Roberts adds.

Originally published in South China Morning Post, March 2012

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