Media OutReach
Tradition and Innovation: Yung’s Bistro Opens in Taikoo Place
Reinventing Cantonese Culinary Classics and Cultural Heritage
HONG KONG SAR – Media OutReach Newswire – 5 December 2024 – Yung’s Bistro has officially opened its second restaurant in Taikoo Place. Building on 82 years of culinary expertise from its parent company “Yung Kee Restaurant”, the brand celebrates authentic Cantonese cuisine through its philosophy of “Taste of Art, Made with Heart”. The restaurant offers traditional Cantonese dishes with contemporary flair. The new location is a significant milestone, where the brand incorporates modern design elements and sustainability concepts to create a dining space that perfectly balances traditional charm and modern sophistication.
Harmonizing Nature with Urban Life
The new Yung’s Bistro sits in the open space at Taikoo Piazza at Taikoo Place, Taikoo Square, Taikoo Garden and the open space at Taikoo Piazza offer more than 70,000 sq ft of green area. This redeveloped green space embraces nature-centric design, enhancing biodiversity and connecting the community with the natural environment. As a dynamic business hub, Taikoo Place skillfully blends modern urban amenities with green spaces, striking an ideal balance between work and leisure. The area features native vegetation, water features, and open spaces designed for community use and urban ecology, allowing visitors to experience Hong Kong’s bustling business world while enjoying moments of natural tranquility.
Yung’s Bistro recognizes urban professionals’ desire for quality living and has created a new location that perfectly aligns with sustainability principles and Taikoo Place’s green design. This philosophy is reflected in the restaurant’s interior, where diners can enjoy gourmet, leisure, and nature at the same time.
A Dialogue Between Classic and Contemporary
The new location’s interior design was helmed once again by the Lim + Lu design team. The 2,500-square-foot interior space and nearly 1,000-square-foot outdoor terrace has been transformed into a serene dining sanctuary with contemporary design aesthetics.
The restaurant boldly features “vermilion,” one of the twelve traditional Chinese colors, as its primary tone. This distinctive reddish-yellow hue creates a subtle earthy texture throughout the space, establishing a vintage, subtle luxury atmosphere that gleams of liveliness and joyfulness. The signature brick wall design, inspired by Yung Kee, is reimagined through contrasting tones, honoring its heritage while asserting the young brand’s unique identity. The three-dimensional handcrafted bricks create rich visual textures and depth.
Upon entering, guests are greeted by two striking hand-painted murals. These works blend playful charm with traditional Chinese artistic elements. The lifelike figures are inspired by Black Maine Chinese Goose, referencing Yung Kee’s iconic goose pond and “Lanting Court” private dining room. The design incorporates elements from Wang Xizhi’s famous “Winding Stream Party,” depicting serene pavilion scenes. The charming geese appear to frolic in nature, leisurely enjoying tea from cloisonné teaware. Both murals, personally created by Lala Curio’s founder Laura Cheung Wolf, add vibrancy and whimsy to the restaurant while celebrating cultural heritage.
The designers have maximized the VIP area’s limited space to cleverly create three private rooms with sage green leather panels. These rooms can be combined into one spacious dining area for events and gatherings, maintaining design cohesion while enhancing the space’s aesthetic appeal.
The lounge area, situated in front of the central bar, features floor-to-ceiling windows. Here, guests can relax on comfortable sofas and armchairs and enjoying drinks while basking in natural daylight—creating an inviting dining and social atmosphere.
At the bar’s far end lies an intimate and secluded photo spot. The two overlapping semi-circular booths sits in front of another lively hand-painted mural, where playful geese appear to wander through different corners of the interior. This creates a relaxed, joyful atmosphere that perfectly suits Taikoo Place’s young professional community, ideal for both quick breaks and social gatherings.
Outside, guests will be whisked into Yung’s Bistro’s nearly 1,000-square-foot terrace. The spacious outdoor dining area, where pets are also welcomed is perfect for both events and after-work relaxation and embodied true work-life balance.
Leading Sustainable Development in the Food & Beverage Industry
Yung’s Bistro’s new Taikoo Place location demonstrates strong environmental commitment through both design and operations. The restaurant showcases its sustainability philosophy through various eco-friendly materials, including innovative seating from Kanso Design—a company recently honored with the 2024 DFA Design for Asia Awards for its outstanding design concepts.
Yung’s Bistro is the first restaurant worldwide to feature Kanso Design’s latest black and white interwoven collection. These chairs, crafted by Japanese designer Sakura Adachi, combine stylish aesthetics with environmental consciousness—their fabric is woven from 100% recycled ocean plastic fibers, representing a perfect blend of fashion and sustainability.
From planning to completion, the restaurant has adhered to rigorous sustainability standards, becoming the first local Chinese restaurant to receive the highest “Three Leaf” in Taikoo Place’s “Green Kitchen” programme. The restaurant also put a significant amount of resources and effort in waste reduction, plastic reduction, and carbon reduction, and is currently pursuing BEAM Plus certification.
Yvonne Kam, third-generation leader of Yung Kee, explains “Opening Yung’s Bistro at Taikoo Place marks not only a significant milestone in our brand’s development, but also an advancement of our sustainable dining vision. We understand the importance of corporate social responsibility, which is why we’ve incorporated numerous eco-friendly elements into the new location’s design, demonstrating our commitment to sustainable development.”
To further embrace sustainability, Yung’s Bistro has partnered with renowned local fashion designer Dorian Ho for an innovative upcycling project. Apart from designing staff uniforms, Ho has transformed unused tablecloths into stylish eco-bags to be gifted to guests for the opening.
Yvonne adds “Yung Kee has always championed ‘Made in Hong Kong.’ We’re thrilled to collaborate with local talents across different sectors to contribute to Hong Kong’s sustainable development. Through Yung’s Bistro, we hope to inspire customers to explore and appreciate Cantonese cuisine in a new light, promoting authentic flavors and Hong Kong’s unique food culture.”
A Culinary Symphony of Tradition and Modernity
Yung’s Bistro’s Taikoo Place location offers a feast for both eyes and palate. The team extends the brand’s core philosophy through four key pillars: modern interpretations of classics, nostalgic favorites, childhood-inspired creations, and refined home-style dishes. The team meticulously selected several original and signature dishes of “Twelve Exclusive Delights” to offer in Taikoo Place branch, also specially created three exclusive delicacies, showcasing the essences of Cantonese cuisine in multiple perspectives.
The Deep-fried Shrimp Ball with Fermented Bean Curd (HK$260) made with Yung Kee’s famous 1.5-month-aged fermented bean curd sourced from a supplier that insists on making it the old-fashioned way, the kitchen stuffs the savoury “Chinese cheese” into shrimp balls before deep-frying them is a must-try. Once cooked, the shrimp balls have a wonderfully crispy exterior with a delicious interior that oozes like melted cheese. The Deep-fried Cod with Diced Salted Fish, Crispy Garlic and Chili in Special Sauce (HK$380) reimagines a traditional dish by combining typhoon shelter-style cod fish with salted fish’s umami notes, accompanied by yuzu juice, adding playful elements to this classic combination.
Nostalgic favorites include Steamed Egg White, Mini Crab Roe with Rice (HK$150 ) a classic dish that is laboriously made by hand-picking the crab roe from around 10 mini crabs that are prized for its strong umami flavour and delicate texture.Steamed Beef Patties and Stir-fried Sliced Beef with Premium Aged Tangerine Peel ($300) is a must-try, allowing guests to enjoy beef prepared in two different styles with the addition of a classic Cantonese ingredient, aged tangerine peel, in this case, 25-year-old peel sourced exclusively from Xinhui, where tangerine trees have been grown and the method for drying and preserving the peel perfected for over 800 years..
The childhood-inspired dishes include the Roasted Whole Goose Leg with Charcoal Stove (HK$360), served tableside with a charcoal brazier to preserve its chargrill aroma. This presentation not only recalls the tradition of gifting goose legs during festivals , but also evokes cherished memories. Among the home-style selections, the Homestyle Braised Pork with Preserved Vegetables in Soy Sauce (HK$320) features local Hong Kong Berkshire pork, prepared using traditional methods to highlight both the meat’s succulence and the preserved vegetable’s natural sweetness. The Smoked Baby Chicken (HK$660) uses organic free-range Qingyuan chicken, prepared using secret family recipe and smoked before being hand-pulled, preserving the bird’s tenderness and natural juices.
One of the three new specialty dishes created for the new restaurant is Lily on Fire (HK$180). The clear broth is made by a whole nine-year-old lily bulb, which may seem simple but is actually prepared through a complex stewing process. The nourishing soup has a sweet and pure taste without any impurities. The Steamed Rice with Cured Meat, Sakura Shrimp and Spring Onion (HK$220), is an elevated interpretation of traditional claypot rice, cooked to order. This dish features select pearl rice perfectly paired with house-made cured meat, allowing the cured meat’s rich oil to permeate through each grain. Fresh scallions provide both visual appeal and aromatic balance to complement the cured meat’s richness.
The dessert menu features the Cubes of Joy (HK$58), a creative tribute to Taikoo Place’s heritage. The site of Taikoo Place was home to the Taikoo Sugar Refinery in the late 19th century, one of Hong Kong’s earliest industrial areas. The key element of this innovative dessert is sugarcane juice, offering not only a delightful taste but also celebrating the area’s transformation from an industrial center to a modern commercial hub.
To accommodate the business district’s needs, the restaurant offers weekly rotating business lunch sets. Dim sum selections are available throughout the day, with an expanded weekend menu providing comprehensive yum cha options for patrons.
The bar continues to serve popular cocktails from the Tsim Sha Tsui location. Keeping with the brand’s commitment to sustainability, the wine list features selections from biodynamic wineries, offering both environmental consciousness and exceptional quality.
Embracing innovation, the contemporary matcha brand Matchali develops a unique green tea-based cocktail for this new location. Named “Y Matcha,” this creation draws inspiration from Matchali’s popular strawberry matcha latte, combining fresh strawberries, premium rum, and bright citrus notes, topped with a cold-brew milk foam infused with Matchali’s signature matcha powder.
The opening of Yung’s Bistro at Taikoo Place represents a significant milestone for the brand. Here, guests can experience Cantonese cuisine that honors tradition while embracing innovation, in a setting that celebrates both environmental consciousness and artistic design. Whether hosting business gatherings or enjoying casual meals, Yung’s Bistro’s new location offers a distinctive dining experience.
The Yung Kee brand will continue its journey of innovation, with more exciting projects planned for Hong Kong’s dining scene.
Location and Information
Address: Shop 1-2, G/F, Dorset House, 979 King’s Road, Quarry Bay, Taikoo Place
Parking: The Taikoo Place area offers over 1,600 parking spaces. Eligible customers enjoy 3 hours of complimentary parking.
Reservations and Enquiries: +852 2523 3123
Social Media:
Follow Yung’s Bistro for the latest updates:
- Facebook: https://www.facebook.com/YungsBistro/
- Instagram: https://www.instagram.com/yungsbistro/
For high-resolution images, please go to:
https://drive.google.com/drive/folders/1N4-2q7HU-vqN2arLlGbM5GQCnaQo6cMc?usp=drive_link
Hashtag: #Yung’sBistro #YungKeeRestaurant #TaikooPlace
https://www.facebook.com/YungsBistro/
https://www.instagram.com/yungsbistro/
The issuer is solely responsible for the content of this announcement.
About Yung’s Bistro
As the first contemporary brand from the renowned Hong Kong establishment Yung Kee Restaurant, Yung’s Bistro embodies the philosophy of ” Taste of Art, Made with Heart “. The brand is dedicated to innovation while preserving classics, maintaining the authentic essence of traditional Cantonese cuisine and Hong Kong’s unique food culture while presenting them through a contemporary lens.
![]()
Media OutReach
Global Governance Report Highlights Future Shock Risks as Democratic Accountability Slips and State Capacity Plateaus
The BGI, presented Wednesday by an international group of governance scholars, analyses measurable benchmarks of democratic accountability across 145 countries.
On a 100-point scale, the global score for democratic accountability slipped slightly from 65 in 2000 to 64 in 2023, the most recent data used in the project. The wave of democratisation observed in the closing decades of the last century has stalled in the last 15 years. Democratic accountability fell in 54 countries while it improved in 48 countries.
Yet the BGI — a collaborative project of the Luskin School of Public Affairs at the University of California, Los Angeles (UCLA), Berlin’s Hertie School and the Berggruen Institute, a think tank headquartered in Los Angeles — captures remarkably widespread growth in provision of public goods.
Encompassing healthcare, education, infrastructure, environmental sustainability and conditions to foster employment and rising prosperity, public goods improved in 135 of the countries studied, while declining slightly in just four. The global average jumped from 58 to 69 points from 2000 to 2023.
The third component of what the BGI authors refer to as the “governance triangle” is state capacity, defined as the ability to tax, borrow and spend, control territory, operate scrupulous, competent bureaucracies and administer predictable rule of law. The index finds the global average ticking up from 48 to 49 points; 56 countries had increased state capacity while 57 declined.
“What does it tell us about the world ahead?” Prof. Helmut K. Anheier, a Luskin School sociologist and BGI principal investigator, asked during the public release of the 2026 BGI on the UCLA campus.
“Countries are not really improving in their governance performance in significant ways. … We’re not really having forward-looking investment in governance capacity. There is considerable inertia.”
The largest improvements across all three BGI components occurred in Gambia, which the report groups with “low-capacity developing states.” These states score low across the board, particularly in the provision of public goods. This cluster constitutes the poorest countries with the least developed economies, which face the most serious challenges.
“They have the greatest exposure to likely future crises, whether it’s global warming, whether it’s a new pandemic, whether it’s another financial crisis, whether it’s the impact of AI,” Anheier said. “And they have the least capacity to respond to it.”
Bhutan, Georgia, Iraq and Tunisia — which make up the remaining top five countries with the largest improvements in the BGI — are classified as “capacity-constrained states.” They tend to be middle-income with struggling democracies. These countries score higher across the board than the low-capacity developing states, but their state capacity tends to lag compared to public goods and democratic accountability.
The capacity-constrained states risk falling into “a cycle that erodes the institutions they have built,” Anheier said.
“Consolidated democratic states”, a cluster of most of the world’s richest countries, which score highly in all three BGI components, have to confront domestic complacency. Further, in the United States and some others, “political dysfunction” is leaving mounting problems unaddressed and risking erosion of state capacity, Anheier said.
At the other end of the spectrum, the country with the farthest fall on the BGI since 2000 is Nicaragua. Second from last is Venezuela, followed by Hong Kong, Hungary and Turkey. The rest of the bottom 10 are Russia, Iran, Poland, El Salvador and Belarus.
Since 2023, which is the last year of data available for the study, Poland and Hungary have both seen government changes via election, despite serious democratic backsliding. Both had fallen out of the group of “consolidated democratic states” by 2023 and moved into the capacity constrained cluster.
The other eight countries at the bottom of the list are all places that once had some semblance of competitive elections, but by now have little or no remaining pretense of democracy. They are grouped by the authors among the “authoritarian and hybrid states”, which have by far the lowest democratic accountability but outperform even some struggling democracies in delivering public goods.
These regimes have tended toward faster economic growth in the period observed. But that seeming prosperity, typically fueled by extractive industries or overreliance on exports, masks “serious institutional weaknesses in these countries, including divided elites,” Anheier said.
Relatively few countries — 21 of the 145 — changed enough for better or worse to be classified in a new group by the end of the 23-year study period.
“Movement between them is rare, but this is largely what we should expect,” said Stella Ghervas, a UCLA historian on a panel of experts who discussed the BGI findings Wednesday. “Government systems are not created in a moment. They evolve over long periods of time.”
Local conditions shaping governance in each country can rarely be quickly reset through political will or even external shocks, Joseph C. Saraceno, a Luskin School data scientist and BGI co-author, said Wednesday.
“Despite all the talk of major transformations happening in global affairs, the underlying configuration of governance simply doesn’t appear to change very much,” Saraceno said. “We use the term inertia to describe this reoccurring pattern. In other words, the structures of global governance are resistant to movement as the conditions beneath them are quite sticky: political economies, demographics, resource endowments. These are deeply layered, and they push each country toward the world that it already inhabits.”
But the challenges lurking around the world may not wait for the slow and difficult processes of political change and development to catch up.
“With the few exceptions of those countries in the consolidated democratic world,” Anheier said, “the great majority of the countries in the world is ill-prepared for the future.”
The full report, ‘ 2026 Berggruen Governance Index – The Four Worlds of Governance‘, can be viewed and downloaded from the website of the UCLA’s Luskin School.
Frank Fuhrig, DNA
—————————————————-
This text and the accompanying material (photos and graphics) are an offer from the Democracy News Alliance, a close co-operation between Agence France-Presse (AFP, France), Agenzia Nazionale Stampa Associata (ANSA, Italy), The Canadian Press (CP, Canada), Deutsche Presse-Agentur (dpa, Germany) and PA Media (PA, UK). All recipients can use this material without the need for a separate subscription agreement with one or more of the participating agencies. This includes the recipient’s right to publish the material in own products.
The DNA content is an independent journalistic service that operates separately from the other services of the participating agencies. It is produced by editorial units that are not involved in the production of the agencies’ main news services. Nevertheless, the editorial standards of the agencies and their assurance of completely independent, impartial and unbiased reporting also apply here.
The issuer is solely responsible for the content of this announcement.
Media OutReach
Grobrix Launches “Silver Harvest Initiative”, Turning Schools into Micro-Farms Powered by Students and Retirees
The pilot transforms existing spaces such as corridors and rooftops into small-scale growing sites using compact, soil-less farming systems. By using existing infrastructure instead of new farmland or large facilities, the model enables food production across multiple community locations, making it easier to implement in schools and shared environments.
Students take part in planting, transplanting and harvesting as part of their daily school environment, while crops such as leafy greens can be harvested in cycles of approximately three weeks. This demonstrates how consistent production can be achieved even within limited spaces.
Retirees, known as “Silver Farmers”, manage the farms and oversee daily operations. Students support planting, harvesting and basic monitoring, creating a working environment where food production becomes part of everyday school life. The setup also gives students direct exposure to how food is grown and managed, turning the school into a hands-on learning environment aligned with sustainability and applied learning goals.
“Singapore does not have the luxury of large farming spaces. But we have schools, and we have retirees who want to contribute. This pilot shows that food production can be practical and repeatable by using spaces we already have,” said Mathew Howe, Founder of Grobrix.
The initiative comes amid growing adoption of micro-farming across Singapore, with schools, companies and community spaces increasingly integrating small-scale food production into existing environments. Demand for such systems has risen in recent months, reflecting broader interest in community-based approaches to food resilience.
The Bukit View Primary School pilot will run over 12 months, focusing on improving yields and integrating produce into school consumption. Grobrix will track how much of the school’s leafy green needs can be met through these growing spaces, with the aim of developing a model that can be adopted across other schools.
Grobrix has installed more than 100 edible growing systems across Singapore and is expanding its footprint regionally and internationally. The company plans to scale the Silver Harvest Initiative to more schools while training additional retiree participants, building a network of community-based growing sites over time.
As Singapore continues to strengthen its food security strategy, including updated targets to increase local production of vegetables and protein by 2035, the initiative offers a practical example of how food production can be integrated into everyday environments beyond traditional farming spaces. It also aims to build greater awareness of food sources and encourage more active participation in local food systems.
Hashtag: #Grobrix #growingtogether #sustainability #urbanfarming
https://grobrix.com/
Grobrix is a Singapore based agritech company that integrates farming into the built environment through its patented “Farming as a Service” model. By combining modular vertical farming technology with a cloud based management system, the company enables corporate and residential spaces to produce high quality local crops. Beyond hardware, Grobrix fosters community engagement and food resilience through its unique intergenerational and corporate wellness programs. Currently operating across Singapore, Malaysia, and the United States, the brand is redefining how urban populations interact with their food sources. Its mission is to transform urban infrastructure into a productive, sentient, and sustainable ecosystem for all.
Media OutReach
CUHK Claims Top Positions in Hong Kong and Asia in the Latest QS World University Rankings by Subject
CUHK’s Academic Excellence and Global Research Impact
Ranked among the world’s top 50 universities, CUHK ascended to 32nd place globally in the QS World University Rankings 2026, marking a four-place rise that reinforces its role as a hub for rigorous inquiry, and a dynamic environment where students are empowered to pursue meaningful research and knowledge exchange. This trajectory is supported by 17 CUHK researchers recognised on the Highly Cited Researchers 2025 list by Clarivate Analytics, and 431 academics listed among the world’s top 2% scientists by Stanford University. Among them, 47 scholars were ranked within the global top 100 in their respective fields. Notably, three scholars, including Vice-Chancellor and President Professor Dennis Lo Yuk-ming, have earned positions within the global top 10, a distinction that highlights the remarkable depth and excellence of CUHK’s research community.
CUHK’s The Nethersole School of Nursing: Nurturing Research Innovation and Global Talent in Nursing
Among CUHK’s strongest performers in this year’s rankings, the Nethersole School of Nursing has been ranked #1 in Hong Kong and Asia, and #6 worldwide. Reflecting on the academic environment, Pham Nhat Vi DO, a Vietnamese PhD student in Nursing, shared: “My PhD journey at CUHK has transformed my research abilities, critical thinking, and leadership skills. Through CUHK’s outstanding faculty support, I have accessed diverse academic resources and gained invaluable hands-on experience, building a strong foundation for my future career.”
Vi’s research focuses on colorectal cancer survivorship using cutting-edge technology. As the first Vietnamese researcher adopting this approach, her work reflects CUHK’s strength in empowering students to break new ground.
CUHK’s Geography and Resource Management: Advancing Student Research on Pressing Climate Challenges
CUHK’s Department of Geography and Resource Management has also earned notable recognition in this year’s ranking, placing #4 in Asia and #21 worldwide. Arati POUDEL, a Nepali PhD student, highlighted the University’s research ecosystem as a key defining aspect of her experience. “CUHK exceeds expectations through outstanding research facilities, supportive faculty, and comprehensive professional development opportunities. The prestigious Belt and Road Scholarship has also enriched my research journey in this beautiful campus environment.”
Supported by CUHK, Arati’s research investigates how adaptation to climate extremes—particularly water scarcity and excess—are being addressed, and the pivotal role played by communities and civil society in leading these responses.
Through the QS World University Rankings by Subject 2026, CUHK continues to demonstrate the impact of its research and scholarship. These achievements underscore the University’s growing influence on the global academic stage and its steadfast commitment to addressing complex global challenges through innovation, insight, and collaboration.
Hashtag: #CUHK
The issuer is solely responsible for the content of this announcement.
About CUHK
The Chinese University of Hong Kong (CUHK) is a leading higher education institution dedicated to nurturing and empowering students to become responsible and compassionate global citizens. With a rich heritage and a forward-looking vision, CUHK strives to blend tradition with innovation, fostering academic excellence, research breakthroughs, and meaningful societal impact.
-
Feature/OPED6 years agoDavos was Different this year
-
Travel/Tourism10 years ago
Lagos Seals Western Lodge Hotel In Ikorodu
-
Showbiz3 years agoEstranged Lover Releases Videos of Empress Njamah Bathing
-
Banking8 years agoSort Codes of GTBank Branches in Nigeria
-
Economy3 years agoSubsidy Removal: CNG at N130 Per Litre Cheaper Than Petrol—IPMAN
-
Banking3 years agoSort Codes of UBA Branches in Nigeria
-
Banking3 years agoFirst Bank Announces Planned Downtime
-
Sports3 years agoHighest Paid Nigerian Footballer – How Much Do Nigerian Footballers Earn
