[Hong Kong - 12th July 2021] The Arcane Collective is delighted to announce the third addition to its family of independently minded restaurants -Moxie, launching in Alexandra House LANDMARK in early August 2021. Led by Head Chef and Arcane veteran Michael Smith, Moxie will offer a fresh approach to conscious dining in Hong Kong’s Central district. Available for breakfast, lunch and dinner, this new casual all-day dining restaurant sets out to stimulate the senses while broadening horizons and encouraging people to rethink their relationship with their food, their health and how their decisions can help make a positive impact on their local environment.  

[Hong Kong - 12th July 2021] The Arcane Collective is delighted to announce the third addition to its family of independently minded restaurants -Moxie, launching in Alexandra House LANDMARK in early August 2021.  

 

Led by Head Chef and Arcane veteran Michael Smith, Moxie will offer a fresh approach to conscious dining in Hong Kong’s Central district. Available for breakfast, lunch and dinner, this new casual all-day dining restaurant sets out to stimulate the senses while broadening horizons and encouraging people to rethink their relationship with their food, their health and how their decisions can help make a positive impact on their local environment.  

 

As with Arcane and Cornerstone, Moxie will reflect the values of The Arcane Collective’s founder, award-winning chef Shane Osborn; focusing on an ingredient-driven, unpretentious, forward-looking, socially and environmentally aware approach that highlights Chef Michael Smith’s multi-cultural and creative approach to dining.  

 

Moxie’s Head Chef Michael Smith states: “Here in Hong Kong, people want to eat healthier and sustainably – and enjoy themselves while doing so. With that in mind, we wanted to take a soft-touch approach to mindful eating, with a vegetable-centric menu that includes sustainably sourced seafood that caters to everyone. Whether for breakfast, lunch or dinner, our dishes will be sourced from local farms and regional suppliers, with a view to encouraging a more conscious approach to dining. Ultimately, our aim is to offer delicious yet simple food, reflective of the dynamic and cosmopolitan nature of Hong Kong.”

 

Shane Osborn of The Arcane Collective adds: “The Arcane Collective is really proud to be growing a family of restaurants that reflect the DNA of Arcane; independently minded, ingredient-led restaurants that offer outstanding, innovative food that people want to eat every day. I am also personally so proud of how far Michael has come as a chef and an advocate of ethical product sourcing and conscious dining during his years at Arcane. I want to help nurture the next generation of culinary and hospitality talent, to sustain our invaluable community of producers and suppliers in this amazing city, and Moxie is a celebration of this and so much more.”

 

Moxie opens in early August. An announcement with further information, including signature menu items will be available on the first day of launch.  

 

-ENDS-

Moxie will open in August at Shop 203, 2/F Alexandra House, LANDMARK, 18Chater Road, Central.

Moxie is an all-day dining concept operating at the following times:
Coffee and pastries: 8am onwards

Breakfast: 9am to 10.30

Set Lunch: 11.30 to 14.30

A La Carte: 11.30 to 22.00

 

For more information, please contact:

Companion Communications                                                                    

Alex Berry

alex@companioncommunications.com

+852 6311 9809

June Heung

june@companioncommunications.com

 

The Arcane Collective

The Arcane Collective is a family of casual and refined dining restaurants that personifythe spirit of hospitality. Each of its three restaurants – Michelin-starred Arcane; casual and unpretentious Cornerstone; and all-day elevated dining Moxie offer ingredient-led food cooked and served with integrity by people who are passionate about their craft. The Arcane Collective mentors and provides opportunities for chefs, sommeliers and waiters to run their own restaurants, as well as supports a community of specialist and artisan farmers, growers and suppliers of the best produce locally and internationally.