Full Circle on Arbuthnot Road: A Family Legacy

Arbuthnot Road is more than just a street for Girish Jhunjhnuwala, the founder of Ovolo Hotels.

It’s where his family home once stood, rich with memories that shaped his identity.

Growing up in Hong Kong’s vibrant Central district, Girish was inspired by the lively energy around him, fuelling his passion for hospitality.

Today, Ovolo Central, the first hotel established by Ovolo, proudly stands on this cherished street.

This hotel serves as a tribute to his roots, blending comfort and local charm while reflecting the city’s dynamic spirit.

Through Ovolo Central, Girish not only honours his past but also invites others to experience the vibrant essence of Hong Kong that has always inspired him.

From Warehouse to Wonderland: The Story of Southside By Ovolo

In a city where change is the only constant, Southside by Ovolo stands as a testament to Hong Kong’s spirit of reinvention.

As the first hotel converted from a warehouse in Hong Kong, this design-centric retreat has transformed a functional space into a stunning blend of rich industrial heritage and modern hospitality.

Step inside to find an inspiring mix of past and present, with creative design elements that honour the building’s history.

One standout feature is the original truck turntable in the GiG event space, which serves as a striking reminder of the building’s industrial past.

The ABOVE rooftop, where you can indulge in breathtaking, uninterrupted views of the captivating vista of the Southside of the Island. 

Ready for a memorable getaway? Experience the unique charm and creativity of Southside by Ovolo for yourself!

SAVOR THE UNEXPECTED

Biryani Masala? Cantonese Worcester Sauce? MSG? Charred Corn Husk? These are just some of the unusual ingredients that delightfully come together in The Savory Project’s one-of-a-kind cocktails.

Ajit Gurung and Jay Khan dared to defy norms with The Savory Project, a “never normal” establishment that flips the script on traditional bars by focusing solely on savory flavors.

Its menu caters to the bold and curious, with unexpected creations such as “Thai Beef Salad”, “Biryani”, and “Mala Punch”. In the intriguing Pepper+Corn cocktail, corn husk is meticulously skinned off the corn, cooked on the stove for hours to remove the moisture, and then further reduced sous vide. The dedication to detail is evident in every sip.

In an industry-leading move, The Savory Project presents a thoughtful selection of non-alcoholic cocktails to cater to evolving drinking preferences. “We don’t want people to miss out on the experience of a cocktail bar just because they don’t drink. We put equal thought and craft into our non-alcoholic cocktails, so non-drinkers don’t have to awkwardly settle for a lime soda.”

For Ajit and Jay, it’s not just about drinks; it’s a philosophy of pushing boundaries, challenging the status quo, and standing out in a sea of conformity. The Savory Project embodies their belief being bold and blazing their own trail – ultimately redefining the city’s cocktail scene. 🥃🍹🍸

We’re sharing this story as a proud partner of @hknevernormal, an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

From Shackles to Suites

The Tai O Heritage Hotel

Did you know the Tai O Heritage Hotel used to house criminals and pirates? 🏴‍☠️☠️🦜

Originally built in 1902, the Tai O Heritage Hotel started life as a marine police station designed to combat pirates and safeguard the Tai O community.

After years of restoration, it’s now the city’s first UNESCO-awarded hotel, offering visitors an immersive and authentic experience within the enchanting Tai O fishing village.

Would you spend a night at the Tai O?

Bottling the soul of Cha Chaan Teng

What brings the Cha Cha to a Cha Chaan Teng?

By definition, a cha chaan teng is a quintessential Hong Kong diner, a greasy spoon café that serves Hong Kongers at all times of the day. 🥘

But it isn’t just that. As a city, we’ve lived a few lives in the last five years, and whatever has been thrown at us, we’ve survived, and cha chaan tengs have survived. 💥

They are the literal bread 🍞 and butter 🧈 of Hong Kong. You can go any time of the day for a snack, a meal, or a simple yuen-yeung ☕️. But do remember to go early if you want a pineapple bun with that giant knob of salted butter because they tend to run out soon!

Cha chaan tengs follow their own rules and their own cuisine. It started off as soya sauce Western food, where you get a class of cha (tea) as soon as you sit down, and then you can order French toast, pork chop baked rice, satay beef curry noodles or tomato macaroni soup. These are not ingredients you would normally find in a Cantonese kitchen, but a mishmash of colonial ingredients left behind given an HK twist because we were never normal, to begin with.

So we at @asparkofmadness wanted to give homage to the soul of Hong Kong cha chaan tengs and have tried to bottle the essence up in our Crack Mayonnaise jar. We spent a lot of time perfecting the recipe for this condiment, as we wanted to give you all these tasting notes in one lick – spicy, tangy, salty, creamy, nutty, umami, zesty and smoky. Exactly how a cha chaan teng gives you a little bit of everything. 💥

We’re sharing this story as a proud partner of @hknevernormal, an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

A Spark of Madness

AGAINST ALL ODDS

In a city full of vibrant bars, COA stands out as a beacon of novelty and resilience. 🌟

COA defied all odds to make the city appreciate mezcal, transforming the perception of Mexican bars from “a place for tequila shots”, to a sophisticated spot to experience and savour one of the most terroir-driven spirits in the world.

When founder Jay Khan/ @jaykhan313 conceptualised the idea, mezcal was a lesser-known spirit in Hong Kong, and many doubted its ability to take off. Despite the scepticism, Jay remained firm and refused to compromise on his passion for mezcal – a spirit he fell in love with during a trip to Mexico.

“People advised us to play it safe and cater to familiar tastes. Maybe open a gin or whiskey bar? But I believed in the magic of mezcal,” Jay recalls.

COA’s first 18 months suffered financial losses and a lack of recognition. “Many suggested we introduce happy hours to attract more customers, but we resisted the temptation to dilute our brand with trends that didn’t align with our core values. I knew that if I trusted my gut and stayed consistent, it would work out in the end.”

Today, COA has grown from a local gem to global fame, and is consistently recognised as one of Asia’s and the world’s best bars– proving the power of perseverance and unwavering resilience.

Here’s a toast to COA, a true embodiment of Hong Kong’s ‘Never Normal’ spirit. 🥂✨

We’re sharing this story as a proud partner of @hknevernormal , an initiative dedicated to celebrating the extraordinary nature of our city. Follow @hknevernormal for more inspiring stories.

COA

Reimagined HK Classics

Embracing Traditions with a Modern Twist: Reimagined Cha Chaan Teng favourites.

A charming spot in the heart of the city, a sanctuary for you to escape from the monotony of routine while indulging in the simple pleasures of life.

Escape the hustle and bustle, fuel up on a refreshing take on beloved Cha Chaan Teng favourites while you enjoy a much-needed break.

Sleepyhead

Hong Kong is anything but normal. 🇭🇰🔥

Join us in celebrating its most unique and remarkable stories, told by the people who live them.

From extraordinary individuals and a culture that knows no bounds to trailblazing businesses and everything in between, uncover the unapologetic “never normal” spirit that sets our city apart.

This is HONG KONG NEVER NORMAL.