Transform The Neighbourhood

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Transform The Neighbourhood

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Transform The Neighbourhood

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Transform The Neighbourhood

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Transform The Neighbourhood

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Transform The Neighbourhood

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Transform The Neighbourhood

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What's going on?

new menu
Oct 1, 2021
Morty's
This October, celebrate festivities with a no-fuss grand feast! Indulge in whole-roasted Turkey, U.S. bone-in prime rib and more. Order now.
new menu
Sep 1, 2021
Elephant Grounds
Bite into your childhood dreams — taste our new Horlicks flavoured Ice cream sandwich with cookies & Milo puff! - Baby Yinyang
NEW DISH
Aug 06, 2021
KARANA™️ Cubano
To welcome the grilling heat, Morty’s partners with KARANA™️ to launch a novel, plant-based sandwich —  KARANA™️ Cubano. Derived from young jackfruit, this vegetarian sandwich is perfect for a summer picnic. Learn more.
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ABOUT US

Transforming Neighbourhoods

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ELEPHANT GROUNDS

Founded in Hong Kong in 2013, Elephant Grounds is a specialty coffee shop and all round brunch destination.
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LA RAMBLA

La Rambla by Catalunya opened its doors in 2018, extending the legacy of its predecessor Catalunya in a new location designed to reflect the dynamic culture of Barcelona’s most well-known boulevard.
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MORTY'S

Morty’s the New York-style deli, is situated on the lower ground floor in Jardine House, Central, and Starstreet, Wan Chai.
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WAGYUMAFIA

The first overseas outlet, WAGYUMAFIA Hong Kong, opened in 2018. WAGYUMAFIA was founded by self-taught chef-turned-wagyu experts Hisato Hamada and entrepreneur Takafumi Horie.
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YAKINIKUMAFIA

Redefining the age old japanese technique of grilling meat over fire, yakinikumafia hong kong is a celebration of sustainably raised single breed wagyu and cutting-edge butchery techniques that minimize wastage.
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Mashi no Mashi

Mashi no Mashi is born from fond childhood memories of Wagyumafia founder, Hisato Hamada.
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THE DIPLOMAT

The first speakeasy concept by award-winning mixologist John Nugent, The Diplomat offers a cocktail experience befitting of the convivial personality of Hong Kong.
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MARGO

Margo sets an intimate modern European brasserie-style concept helmed by Chef de Cuisine Mario Paecke. Margo serves quintessential dishes that are fresh on the palate. Embark on a vibrant culinary journey with eccentricity, flamboyance and style.
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Kyle & Bain

Paying homage to ice machine inventors William Kyle & John Bain, Head Mixologist John Nugent adorns the contemporary cocktail bar with colonial-inspired creations, offering a speakeasy for Martini lovers to call Kyle & Bain their second home.
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SUSHI MAMORU

Sushi Mamoru was born from a commitment to safeguard the sushi traditions practiced for generations. The seasonal omakase menu preserves this history while telling a story of the fragile environments that provide ingredients for Chef Chiba’s craft.
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ELEPHANT GROUNDS

Founded in Hong Kong in 2013, Elephant Grounds is a specialty coffee shop and all round brunch destination. The first Elephant Grounds was a small coffee counter with ice cream sandwiches in the back of a lifestyle shop.

Founded in Hong Kong in 2013, Elephant Grounds is a specialty coffee shop and all round brunch destination. The first Elephant Grounds was a small coffee counter with ice cream sandwiches in the back of a lifestyle shop. Today Elephant Grounds unique “Coffee n Chill” message has expanded throughout Hong Kong and beyond the city with shops in Beijing, Chengdu and Guangzhou as well as a franchise in Manila.

Each shop is uniquely designed into an urban oasis to offer visitors a sense of respite from their busy day. We recently opened our latest 7,000 square feet flagship located at the mouth of Hollywood Road featuring a roastery and artisan bakery!!
More than a homegrown brand, Elephant Grounds is a coffee focused, fun loving space with distinctive design. As an all-encompassing coffee experience, our beans are roasted in-house to create our signature blends in addition to premium single origin varieties.

Elephant Grounds also present a consciously designed all-day menu featuring seasonal dishes that use premium Japanese ingredients and homemade pastries. Here, we just love seeing our customers enjoying coffee with the beautiful latte art and the best healthy food.

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MORTY'S DELICATESSEN

Morty’s the New York-style deli, is situated on the lower ground floor in Jardine House, Central, and Starstreet, Wan Chai. Morty’s is a modern take on the classic delicatessen concept while still preserving traditional methods that have been instilled in our recipes and practices.

Morty’s the New York-style deli, is situated on the lower ground floor in Jardine House, Central, and Starstreet, Wan Chai. Morty’s is a modern take on the classic delicatessen concept while still preserving traditional methods that have been instilled in our recipes and practices.

Morty’s is a full-service restaurant offering breakfast, lunch, happy hour, dinner, online ordering and corporate catering.  Morty’s serves classic and specialty deli sandwiches made with premium cuts of meat that have been smoked in-house.  Morty's prides itself by delivering fresh in-house baked bread and pickled veggies, salads, poutine, gluten-free sauces, and dressings,  smoothies, an array of cocktails, draught beers, craft beers and proudly serving Elephant Grounds coffee.

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LA RAMBLA

La Rambla by Catalunya opened its doors in 2018, extending the legacy of its predecessor Catalunya in a new location designed to reflect the dynamic culture of Barcelona’s most well-known boulevard.

La Rambla by Catalunya opened its doors in 2018, extending the legacy of its predecessor Catalunya in a new location designed to reflect the dynamic culture of Barcelona’s most well-known boulevard.

Spanning 5,000 square feet within IFC mall, La Rambla’s energetic interiors were inspired by the bustling namesake boulevard in Barcelona. Velvet green booths and rattan chairs frame the main dining area, which looks out to a sleek outdoor terrace with lounge seating. With unrivalled views of the iconic Victoria Harbour, our terrace is an alfresco destination for idle afternoons, sunset cocktails, and small bites.

Helmed by Executive Chef Ferran Tadeo, our menu features modern interpretations of regional Catalan cuisine and crowd-pleasing Spanish favorites. Highlights include traditional tapas, signature paellas, and seasonal seafood sourced daily. Our beverage programme by award-winning mixologist John Nugent offers a curated collection of wines and gins from Spain and beyond, in addition to refined cocktails that draw from Barcelona’s vibrant culture.

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WAGYUMAFIA

The first overseas outlet, WAGYUMAFIA Hong Kong, opened in 2018. WAGYUMAFIA was founded by self-taught chef-turned-wagyu experts Hisato Hamada and entrepreneur Takafumi Horie.

The first overseas outlet, WAGYUMAFIA Hong Kong, opened in 2018. WAGYUMAFIA was founded by self-taught chef-turned-wagyu experts Hisato Hamada and entrepreneur Takafumi Horie. Originally in the beef export business, the brand was created following a series of private dinner pop-ups around the theme of Wagyu. In 2016, the duo launched their first members-only restaurant in Tokyo, The WAGYUMAFIA Progressive Kaiseki, serving Japanese reared Wagyu sourced directly from farmers breeding champion Kobe and Tajima beef, which are prized for their unique fat marbling and umami flavours.

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YAKINIKUMAFIA

Redefining the age old japanese technique of grilling meat over fire, yakinikumafia hong kong is a celebration of sustainably raised single breed wagyu and cutting-edge butchery techniques that minimize wastage. Gourmands can enjoy affordable cuts of ozaki beef and experience the range of textures and flavors only found in premium wagyu.

Redefining the age old japanese technique of grilling meat over fire, yakinikumafia hong kong is a celebration of sustainably raised single breed wagyu and cutting-edge butchery techniques that minimize wastage. Gourmands can enjoy affordable cuts of ozaki beef and experience the range of textures and flavors only found in premium wagyu.

Echoing copenhagen’s sleek airport, our airport themed interiors allude to the take-off of the new yakinikumafia brand and our vision to reach an even wider audience of wagyu lovers. From a “departures board” menu display to plush lounge seating, the design elements throwback to copenhagen’s role as the first importer of wagyu during wagyumafia’s early days.

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MASHI NO MASHI

Mashi no Mashi is born from fond childhood memories of Wagyumafia founder, Hisato Hamada. From family food trips full of new discoveries and lasting flavours - this ramen recipe is his ultimate symbol of comfort food.

Mashi no Mashi is born from fond childhood memories of Wagyumafia founder, Hisato Hamada. From family food trips full of new discoveries and lasting flavours - this ramen recipe is his ultimate symbol of comfort food. Though the deceivingly simple combination of soup and noodle proved to be a daunting challenge to take on, the research and testing persevered now with the first shop open in Hong Kong. Why Hong Kong? Realising a mutual synergy of soup noodle appreciation that's almost incomparable to Japan, paved way for a whole new approach to ramen preparation. A unique broth and noodles with exquisite toppings, unlike any of its predecessors.   Named after the desire to have more noodles after ramen, Mashi no Mashi satisfies the most humble to finicky palates, always leaving the stomach craving for more!

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THE DIPLOMAT

The first speakeasy concept by award-winning mixologist John Nugent, The Diplomat offers a cocktail experience befitting of the convivial personality of Hong Kong. The beverage menu features small batched produced wine, vintage liquors, and reimagined classic cocktails shaped by the legacy of influential state leaders, ambassadors, and historical figures.

The first speakeasy concept by award-winning mixologist John Nugent, The Diplomat offers a cocktail experience befitting of the convivial personality of Hong Kong. The beverage menu features small batched produced wine, vintage liquors, and reimagined classic cocktails shaped by the legacy of influential state leaders, ambassadors, and historical figures. The Diplomat’s interiors are reminiscent of a cozy gastropub, and feature eclectic artwork by contemporary creatives that accentuate the speakeasy’s contrasted spaces. Whether for the expertly crafted cocktails, opened armed hospitality or whimsical ambiance, The Diplomat is a place where weary travelers can call home.

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Management

Ferran Tadeo

EXECUTIVE CHEF

John Nugent

BEVERAGE DIRECTOR

Claire Stenhouse

DIRECTOR OF OPERATIONS

Yohei Yamamoto

EXECUTIVE CHEF, JAPANESE CUISINE

Elvis Lo

GROUP SOMMELIER

Executive Chef Ferran Tadeo brings his creativity and years of culinary innovation to La Rambla.

Born in Barcelona, Chef Ferran spent almost a decade under the tutelage of such Michelin-starred chefs as Ferran and Albert Adrià (el Bulli, Tickets) and Chef Sergi Arola (Arola). Mastering the nuances of Catalan cuisine, he opened El Nacional de Barcelona, currently the go-to destination for Spanish food in Barcelona.

Known for delivering brilliant flavours with a creative flair, Chef Ferran was recruited by award-winning chef José Andrés to work at his eponymous Minibar in Washington D.C. Hailed by critics as one of America’s most progressive restaurants; The Washington Post began its review with the heading: “If you want to taste the future, Minibar is the Place.

Kevin doesn’t sit still. The multipreneur’s various interests place him at the heart of a scene in Hong Kong fixated on the latest concepts and breaking boundaries. As co-founder of fashion brand Clot, Juice, and District, he introduced many a man to the benefits of street wear, lifestyle oddities and urban culture. The founding of concept store Woaw! in Hong Kong led him into the world of food, when he converted a part of it into the first Elephant Grounds. Kevin is the creative guru for Leading Nation, lending his artistic eye and imagination to the Group’s branding strategy.

Executive Chef Ferran Tadeo brings his creativity and years of culinary innovation to La Rambla.

Born in Barcelona, Chef Ferran spent almost a decade under the tutelage of such Michelin-starred chefs as Ferran and Albert Adrià (el Bulli, Tickets) and Chef Sergi Arola (Arola). Mastering the nuances of Catalan cuisine, he opened El Nacional de Barcelona, currently the go-to destination for Spanish food in Barcelona.

Known for delivering brilliant flavours with a creative flair, Chef Ferran was recruited by award-winning chef José Andrés to work at his eponymous Minibar in Washington D.C. Hailed by critics as one of America’s most progressive restaurants; The Washington Post began its review with the heading: “If you want to taste the future, Minibar is the Place.

With a string of impressive accolades in his stride, John Nugent hails from Seattle and first appeared on the American bar scene at the age of 22. He trained extensively in the art of classic cocktails and recently oversaw the cocktail programme for Chef Albert Adria’s Asia pop-ups.

Recognized for his precision and passion, Nugent has won a number of prestigious competitions including Cocktail Wars and the Cognac Experience Cocktail Competition. He was also nominated Best Bartender in Hong Kong by Johnnie Walker and named Hospitality Ambassador of 2018 by Fever Tree.

Since moving to Hong Kong in 2017, and a fruitful tenure at Lily & Bloom, Nugent continues to bring his flair – a combination of worldly knowledge and bold techniques – to the local cocktail dialogue. Stay tuned for more information on The Diplomat.

Originally from the West coast of Scotland, Claire began working in kitchens from a young age until she gradually moved to the South of France to continue learning as a chef. From there, she moved to New Zealand and Australia where, working in various bars and hotels, she developed a passion for studying wine and mixology until eventually reaching service management. After moving to London she worked with Gordon Ramsay for five years which lead to international partnerships with Atlantis, The Palm in Dubai for one year and then for Jason Atherton, with Badrutts Palace in St. Moritz, Switzerland. It was a personal desire to move to Asia that lead Claire to accept an offer as Operations Manager with Black Sheep Restaurants, before then joining Leading Nation a year later.

Originally from Shizuoka, Japan, Chef Yohei has lived in Hong Kong since 2010 after completing his culinary training program in Calgary, Canada in 2002. Chef Yohei honed his craft at L'Atelier de Joël Robuchon Hong Kong for five years prior to taking the helm WAGYUMAFIA Hong Kong as Chef de Cuisine.

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