Why did you choose the Taikoo Place neighbourhood for your first TREEHOUSE restaurant outside of Central?
We believe there is a fantastic, loving and supportive community here and we would like to connect with them through our presence here in the heart of Taikoo. And of course we hope to be able to feed a lot of office-goers with high quality and healthy food!
Tell us more about what’s on tap at TREEHOUSE.
We’re excited to bring the highest quality food made with the best whole ingredients to Taikoo Place. We’ll make it easy and convenient for busy office-goers to eat healthy delicious food. We have a new breakfast menu so you can kick off your busy day with savoury vegan croissants, or a variety of sourdough open toast selections. We also offer a 100% organic coffee made with locally roasted beans!
The person who has changed my life the most is…
Me! While it is nice to have support and ideas from others, I believe it is most important to allow yourself to change and evolve. Other people can be the catalyst for your changes. But we need to be able to notice our own flaws and strengths and then use that to learn, improve, adapt and transform. My parents have also shaped who I am. They gave me a really caring and loving environment to grow up in, and taught me the importance of nature, our health and our community.
If I were a vegetable, I would be a _____ because...
An artichoke! It’s my favourite vegetable and it is also a flower. It’s also nostalgic for me. My father used to make me the best artichokes and I still vividly remember how obsessed I was with them.
Coffee, tea, soy latte or…
Lately my go to drink has been the iced coffee from TREEHOUSE with a little oat milk. During the hot HK summer it’s the perfect cooler and energy booster.
You are French-American but born in Hong Kong—what is the most “Hong Kong” part of your personality?
I would say my most HK part is my connection with Chinese and HK local food. Dim sum is my ultimate comfort food and I crave it all the time.
…And the most “French” part?
My French side you will find in my culinary training, my understanding of what quality is and my understanding of the notion of “terroir” – it helps me understand not just the geographical origin of the food, but also the cultural, social and environmental dimension of the provenance of our ingredients. My French origins and training allowed me to be diligent in pursuing high standards without fear or compromise, even in challenging circumstances.