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Brands

The group’s portfolio currently includes Elephant Grounds, Morty’s, La Rambla by Catalunya, WAGYUMAFIA, YAKINIKUMAFIA, Mashi No Mashi, The Diplomat, Margo, Kyle & Bain, Sushi Mamoru, The Hawk & Aster and Alfred's.

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 is an intimate New American concept by our resident Executive Chef Antonio Barbieri. Serving elevated American cuisine inspired by the melting pot that is New York City, each dish highlights fresh and seasonal ingredients. The restaurant’s new menu celebrates timeless craftsmanship with a contemporary flare.
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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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The HAWK & ASTER

The first of the Grand Cafés line of restaurants is open all day, seven days a week serving breakfast, lunch and dinner.  The Hawk & Aster and Grand Café concepts reflect Pacific Place’s multifaceted nature perfect for business lunches and dinners, an intimate bar for social gatherings in the evenings and family-friendly on the weekends.
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YATCHABAR

A sake bar like no other. Yatchabar was conceived early during the pandemic in Japan when Wagyumafia co-founder Hisato Hamada often found himself cooking at home creating an izakaya style menu.
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