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Summer news from Cred Communications


The U.K’s leading retailer; Hong Kong’s fastest-growing non-profit; our city’s first ever bike-sharing system. We’ve got exciting PR news to share with you today!

honestbee

 

After successful PR activities in 2016, honestbee renewed their contract with Cred Communications for a Spring- Summer campaign. Honestbee is Hong Kong’s premier grocery concierge delivery service and hired Cred to facilitate the announcement of their partnership with TESCO, the U.K’s leading retailer and seven other leading supermarket chains. With over 30,000 products available from 25 partners including 8 major supermarkets, honestbee has grown from a Singaporean tech startup to a well-known service successfully operating in 8 great cities in Asia.

Hong Kong Wireless Technology Industry Association

This February marked the second year of our work with the Hong Kong Wireless Technology Industry Association (WTIA). Organized annually since 2012, WTIA’s exciting Asia Smart App Awards brings together key experts in the mobile app industry across Asia to reward innovative smart app developers. After last year’s success, Cred was hired again to organize a promotional seminar and press conference as well as to handle on-site and off-site media relations for the Asia Smart App Summit and Awards Presentation Ceremony. With 111 entries from 13 Asian countries including newcomers such as Cambodia, Sri Lanka, and Vietnam, the awards continues to become a bigger success every year.

GoBee.Bike

In December 2016, over 1000 cities worldwide had bike-sharing options, yet Hong Kong – Asia’s World City – was not one of them. Now, Hong Kong can count itself amongst the long list of forward-thinking places striving for a greener, more collaborative and more active way of living. Gobee.bike is Hong Kong’s first bike-sharing system, and in April we helped launch the scheme with its first 1000 bikes. After a successful media briefing event during which Gobee.bike’s CEO Raphael Cohen (former COO of HotelQuickly) was interviewed and gave a demonstration on one of the signature neon green bikes, the company has decided to extend their contract with Cred Communications.

At Cred, we are extremely proud when clients extend or renew their contracts with us – our clients are our no.1 priority, and this comes through in everything we do.

 

Food from Tas’Mania Ltd launches in Hong Kong


  • Food from Tas’Mania Ltd launches in Hong Kong
  • Food from Tas’Mania Ltd launches in Hong Kong

Tasmania is home to the world’s richest soils, freshest air and cleanest waters

Premier of Tasmania, Lara Giddings MP, will officially launch Tas’Mania today at the Dragon Seal Restaurant, 101 ICC, Hong Kong. Tas’Mania delivers premium produce direct from Tasmania, the southern tip of Australia where the freshest, most nutritious food is found. From 21 September 2012 quality seasonal vegetables; tree ripened fruit; apple and vegetable juices; bush honey and smoked seafood will be available through the site www.tasmaniafresh.com. Oysters, scallops, lobster, abalone and sea urchin will be added soon as well as truffles, water and award-winning wine from Frogmore Creek and other cool climate vineyards.

Seasonal premium produce from trusted suppliers across Tasmania

Tas’Mania produce is grown by passionate farmers in rich volcanic soil; seafood from fresh cold pure water; meat from livestock that grazes in the world’s cleanest air and pastures; a climate with long days of sunshine for better ripening and a landscape that is natural. Each and every one of Tas’Mania’s farmers and fishermen, and everyone else in the food chain, are thoroughly checked. To ensure maximum freshness nutrition and taste – the producers harvest on a Wednesday and ship to Hong Kong ready for delivery to homes and businesses every Friday.

Tas’Mania produce is seasonal so what’s available varies week to week and month to month. Depending on the season different varieties of fruit and vegetables can be purchased such as Pink Lady and Lady in the Snow apples; different potatoes, some for mashing, some for salads and some for the best French fries can also be found.

David Meredith, Partner of Tas’Mania said: “As a Tasmanian I am very proud of the passion and integrity our producers dedicate to their craft. And given the concerns of food quality the world over it’s time to share this amazing island’s bounty with Hong Kong. With its proximity, climate and quality produce to me Tasmania is the ‘The Tuscany of Asia’.”

Ordering is easy

Convenient mixed packs of vegetables, fruit and salads perfect for families, couples and singles can be delivered direct* to the door. Prices range from $HK300 for a Sampler and HK$550 for a Family Pack – smaller packs are available too. The easiest way to order is to arrange a standing order to receive a weekly, fortnightly or monthly delivery. Consumers can also customise orders with additional purchases through the a la carte menu.

Restaurants and supermarkets can set up twice weekly deliveries by placing orders directly through the order hotline +852 81351394 or email sonia@tasmaniafresh.com . Premium restaurant chains are currently able to receive vegetables only but this will be extended soon.

Special gift boxes of Tasmanian cherries will be available for Chinese New Year. Gift vouchers will also be available soon.

Tas’Mania invites everyone to see and taste the difference by ordering through www.tasmaniafresh.com.

 

*terms & conditions apply.

For more information, obtain photographs or to arrange interviews with Tas’Mania please contact Julie Diamond at CRED Communications (English media) on +852 94971372 or email julie@credcommunications.com and contact Jane Ho (Chinese media) on jane@credcommunications.com or telephone +852 90987280.

About Tas’Mania

Tas’Mania was created 18 months ago by Tasmanians who work with a group of passionate producers who have a ‘mania’ about what they do. The founders first made contact with the producers through Islington Hotel a hotel they own and manage in Hobart, the capital of the State of Tasmania, where their expert chefs create wonderful menus using their own produce. Many friends from Hong Kong visited the Islington and were impressed by the food and drink served so the Tas’Mania team decided to share the spoils of this wonderful temperate land, and the people who provide it, with Asia.

With a genuine ‘gate to plate’ philosophy, buyers are encouraged to visit the farmers and fishermen at the source, talk to them and share their commitment to the best. Contact David Meredith +852 9466 4570 for more information on Tas’Mania.  Website details are www.tasmaniafresh.com.

Sample producers –Miellerie

One of Tas’Mania Fresh producers is Yves Ginat of Miellerie.  Yves studied organic farming in his native France into organic farming before moving into commercial beekeeping in 1998 when he arrived in Tasmania. In November 2005 he launched Miellerie.

As apiarist, Yves nurtures the bee community using organic and biodynamic beekeeping practices to maintain health and harmony from the hive to the jar. Essential to the integrity of Miellerie is the trade practice of cold extraction of the honey from the comb to harness the vitality, aroma, flavour, colour and texture of the delightful nectars from Tasmanian native floras. As the seasons change, Yves continues to explore the floral diversity of this beautiful island, Tasmania. Honey supply by variety vary season to season.
Sample producer – SPROUT

SPROUT Tasmania is a not for profit organisation located in Tasmania. The primary objective of SPROUT Tasmania is to foster relationships between the Tasmanian food and beverage producers, researchers and the community. With the support, assistance and education that Sprout Tasmania can provide to small growers and farmers, and to the broader community (consumers), Tasmania can move towards achieving a higher level of food security – a local food supply that is sustainable, accessible, nutritious and reliable.

SPROUT Tasmania:

• Delivers local sustainable produce directly to Tasmanian homes, restaurants, cafes, supermarkets, corporate businesses and accommodation.

• Provides workshops for the community, including  information on composting, vegetable gardening, soil health, winemaking and how to grow, preserve and cook various crops.

• Provides monthly newsletters about sustainable agriculture, research, food recipes, and produce preservation and up and coming workshops.

Sprout’s produce will be available through Tas’Mania in Hong Kong. Director Tony Scherer will be speaking at the launch of Tas’Mania 21 September 2012.

 

Chez Patrick wins top title of Best Restaurant during Restaurant Week


  • Chez Patrick wins top title of Best Restaurant during Restaurant Week

72 restaurants and over 12,000 bookings make the summer edition of Restaurant Week the best yet

Hong Kong, 19 July 2012. French restaurant Chez Patrick has won the Best Restaurant award during DiningCity’s summer edition of Restaurant Week. All diners were invited to give online reviews on the cuisine, atmosphere and service of each of the restaurants they visited during the Week and Chez Patrick was deemed the best of the best. The Week ran from 9 to 15 July 2012 with nearly 20% more restaurants (72) taking part compared to the second edition earlier in the year and 75% more than the first edition. Over 12,300 reservations were made this summer – an increase of 15% compared to the previous Week.

All the winners are below:

Best Restaurant of the Week:                   Chez Patrick

2nd Best Restaurant of the Week:             Shore

3rd Best Restaurant of the Week:              Azure

Best Service:                                                   Il Posto

Most Creative Menu:                                   Fofo by el Willy

Most Popular Restaurant:                           Madam Sixty Ate

(based on number of reservations)

Patrick Goubier, Founder & Executive Chef at Chez Patrick said: “We are very honoured to receive this award from DiningCity. We always try our best to give the best food and best service to our customers. We are very proud and happy to have been chosen as the Best Restaurant of the Week, especially as it was our customers that picked us.”

Onno Schreurs, Managing Director of DiningCity said “We are truly grateful to the diners and restaurants who participated in this summer’s Restaurant Week. Everyone has truly embraced the Week – their enthusiasm for this event has been exceptional – we have had more restaurants, more reservations, more bloggers and more social media interactions than ever before. We also congratulate all the winning restaurants – they delivered brilliant menus and fantastic service that was judged by Hong Kong’s discerning foodies, who at times can be quite tough.

“We took a risk holding Restaurant Week twice a year but we’re satisfied by the results and believe it can become a regular event in Hong Kong’s food calendar. Consequently, we’re delighted to reveal that the next edition will take place 25 February to 3 March 2012” added Schreurs.

DiningCity would also like to thank its partners Liquid Assets, Dim Sum & Then Some, Expat Living, Wine Luxe magazine  and GOOD LUXE for their support. To keep up to date with plans for the next Restaurant Week, diners can like DiningCity’s Facebook page, follow DiningCity on Twitter or sign up for their newsletter at  http://www.restaurantweek.hk.

Ends

For more information, obtain photographs of all the winners or to arrange interviews please contact Mandy Queen at CRED Communications (English media) on +852 96847365 or email mandy@credcommunications.com and contact Alisdair Chan (Chinese media) on alisdair@credcommunications.com or telephone +852 96337995.

mamoz launches thrilling new cocktail menu and bar bites for summer


  • mamoz launches thrilling new cocktail menu and bar bites for summer
  • mamoz launches thrilling new cocktail menu and bar bites for summer
  • mamoz launches thrilling new cocktail menu and bar bites for summer
  • mamoz launches thrilling new cocktail menu and bar bites for summer

mamoz, one of the most stylish bars in Causeway Bay has created a thrilling new modern cocktail menu to refresh customers during the hot and humid Hong Kong summer nights. The menu features cocktails with intriguing names such as Scarlette, Acid Rain, Eastern Pier, Fancy Cider, Butter Corn Julep, Clover Leaf, Blood Orchid and Tear Rock.  Guests can choose their cocktails based on whether they like sweet, rich, sour or fresh drinks by using mamoz’ new tasting graph. mamoz has also introduced a new selection of bar bites.

Acid Rain is influenced by an Old-Fashioned and includes citron vodka, kaffir lime leaves, one drop of lemon bitters and a splash of dry cherry liqueur. Served with ice carved from the block, Acid Rain is a refreshingly rich vodka cocktail.

The original Mint Julep was a classic summer drink synonymous with the American Derby Horseracing. With Happy Valley Racecourse in view of this spectacular bar the team at mamoz has created a contemporary version – a rich sweet Butter-Corn Julep with buttery carmelised corn flavoured bourbon.

Looking for something long, cool and thirst quenching? Then why not try the Fancy Cider featuring pear cider, elderflower, peach liqueur and orange bitters.  The perfect balance of flavours makes this a real thirst-quenching fresh and sweet cocktail.

A must-try is the show-stopping award-winning Tear Rock. Taking eight hours to prepare, Tear Rock is a gin based cocktail with passionfruit, lemon basil, apple, mint and elderflower encased inside a beautifully crafted ice tear glass, which is lit up after dark.

New bar bites

Raising the bar even further, mamoz has produced a distinctive new food menu. Featuring short rib tempura, hamachi and tapenade toast, smoked salmon and truffle hollandaise toast, and chicken tsukene with Ponzu and melted foie gras; the new menu is full of tempting choices. These dishes along with crab spring rolls, honey lime wings, pork cutlet sliders and a wide range of popular pizzas and pasta dishes will be available from today onwards.

A selection of alcoholic fruit punches perfect for sipping on the newly renovated rooftop complete the summer offering at mamoz. Customers are free to purchase bottles at the bar to top up their punches if they wish for something a little stronger.

mamoz is open from 5pm to 1am weekdays and 5pm to 3am on Friday and Saturday. It is closed on Sundays, however open for events. For reservations call 28903182. Every day between 5pm to 8pm all beers, house red/white wine, and many other selected items are half price.

 

For hi res photos, the logo or more information, please contact Mandy Queen at CRED Communications Ltd (English media) on +852 96847365 or email mandy@credcommunications.com and contact Alisdair Chan (Chinese media) on alisdair@credcommunications.com telephone +852 96337995.

 

 

mamoz takes up the top three floors of cubus, 1 Hoi Ping Road, Causeway Bay. Covering 5,000 sq ft across the 27th and 28th floors, mamoz has floor to ceiling windows offering superb views across Hong Kong Island.  With a sound system across all three floors, damask leather walls, hide-covered seating, an 8m Indonesian timber bar and subdued lighting casting gold across the modern refined interior, mamoz provides an intimate setting at night.

mamoz is owned by the Heichinrou Group, which has over 120 year history accumulated in Japan, Hong Kong and Thailand. Superior service to generations of customers has earned Heichinrou restaurants nationwide a loyal clientele. Today, Heichinrou is Japan’s oldest and most loved Chinese restaurant. While a departure from the Heichinrou brand, the team behind mamoz is committed to delivering the same superior service and quality.

 

Over 70 Restaurants signed up for the biggest foodie event of the summer – Restaurant Week 9 – 15 July 2012


  • Over 70 Restaurants signed up for the biggest foodie event of the summer – Restaurant Week 9 – 15 July 2012

Seventy-one restaurants have signed up for the third edition of Restaurant Week in Hong Kong making it the biggest Restaurant Week yet. This is an increase of 15% compared to the spring edition in February and 73% than the first edition in 2011. Forty-two restaurants are returning and 29 have signed up for the first time. New restaurants include Blue Butcher, Brickhouse, Cubus, JW’s California, La Loggia, Prompt, One Thirtyone and Watermark.

The full list is:

798 bistro,  AVA Restaurant Slash Bar, Azure, Bourbon, Blue Butcher, Blue Smoke, Bourbon, Brickhouse, Café de Paris (Soho), Casa Lisboa, Chez Patrick (Stanley), Chez Patrick Deli (Starstreet), Chez Patrick Deli  (Brim28), Chez Patrick restaurant, Craftsteak, Cubus, Cuisine Cuisine, DiVino, Doppio Zero, Dot Cod, FINDS, Fofo by El Willy, Ginza Bairin (K11), Ginza Bairin (Causeway Bay), Glo, Goccia, Habitu Ristorante, Harakan-S, Il Posto 97, Indochine, JAR, Jashan, Jimmy’s Kitchen (TST),  Jimmy’s Kitchen (Central), JW’s California, Kyoto Joe, La Loggia, La Perouse, Le Chef, BLOOM, NAHA Okinawa, Madam Sixty Ate, Manzo,, Olive, One Thirtyone, Orange Tree, Panevino, Peccato, Prime, Prompt, Rocksalt, Sakesan, Se Sa Me, Shore, SML, Spasso, Steik World Meats, Stormies (LKF), The Mistral, The News Room, The Pawn, The Peak Lookout, The Press Room, Watermark, Whisk, Wooloomooloo Prime, Wooloomooloo Steakhouse (LKF), Wooloomooloo Steakhouse (TST East), Wooloomooloo Steakhouse (Wan Chai), Xia Fei Society, Zeffirino Ristorante.

Each restaurant will prepare a special exclusive Restaurant Week menu for lunch, dinner or both for a fixed price starting from HK$98 for lunch or HK$258 for dinner.  Diners are treated like VIPs by the restaurants making it great experience for everyone involved.

As before, diners can only book tables online via the special DiningCity website www.restaurantweek.hk. Key dates for website bookings are:

Dim Sum & Then Some pre-booking:                                      15 June 2012 (10am)

Pre-booking for DiningCity’s newsletter

subscribers, FB fans and twitter followers:                           18 June 2012 (10am)

Official booking website is live for everyone:                      20 June 2012 (4pm)

Restaurant Week:                                                                           9 – 15 July 2012                

 

The most interactive Restaurant Week yet – Restaurant Week Awards

As well as being treated like a VIP during Restaurant Week, diners also get the chance to write a review about their dining experience in terms of service, atmosphere and cuisine. Over 1000 diners wrote reviews on Diningcity.hk in spring resulting in AVA Restaurant Slash Bar winning the Best Restaurant of the Week Award. DiningCity hope to see more diners providing feedback this summer.

Onno Schreurs, Managing Director of DiningCity said: “This year’s Restaurant Week is the most interactive yet!  As well as heavily promoting the Week we are using social media to reach foodies across Hong Kong and also spread the word about the Restaurant Week Awards. The feedback has been astounding with 50% increase across both channels in just a matter of weeks.”

To keep up to date with plans for this year’s Restaurant Week, diners should register their email at http://www.diningcity.hk, like our Facebook page or follow DiningCity on Twitter – DiningCity_HK – use #RWsummer2012.

 

For more information, obtain photographs or to arrange interviews with DiningCity’s General Manager Synthia Liem please contact Mandy Queen at CRED Communications (English media) on +852 96847365 or email mandy@credcommunications.com and contact Alisdair Chan (Chinese media) on alisdair@credcommunications.com or telephone +852 96337995.

About us

The ‘Restaurant Week’ concept was launched in New York in 1998 and has since then extended globally to become the world’s biggest dining event. Organised by the international online dining guide and restaurant reservations platform: www.DiningCity.com, it is now on its way to become the biggest dining event in Asia with Singapore, Shanghai, Beijing and Hong Kong participating!

 

Back by popular demand & now a bi-annual event – Restaurant Week hits Hong Kong again! 9 – 15 July 2012


  • Back by popular demand & now a bi-annual event – Restaurant Week hits Hong Kong again! 9 – 15 July 2012

Hong Kong, 3 May 2012, due to the huge success of the second Restaurant Week in February with over 10,000 bookings, DiningCity will hold Restaurant Week as a bi-annual event in Hong Kong. Restaurant Week will now take place twice a year in line with cities and countries around the world including Amsterdam, Cape Town, New York, Shanghai, Beijing and Singapore. During the Week, Hong Kong’s foodies can dine at restaurants, including Michelin star venues, for a fraction of the regular price. Participating restaurants will craft special Restaurant Week menus and compete for a number of awards including the title of Best Restaurant of the Week as voted by diners online.

With still more than two months to go, new restaurants signed up include Bourbon, Peccato, Se Sa Me, Shore, Stormies, Watermark and Wooloomooloo Prime. Returning restaurants include Lily & Bloom, Madam Sixy-Ate, 798 Bistro, The Newsroom , AVA (won overall best restaurant during the winter edition of Restaurant Week), Azure, Chez Patrick Restaurants, Dot Cod, Doppio Zero, Finds, Glo, Habitu Ristorante, Harakan-S, Indochine, Jashan, JAR, Kyoto Joe, Le Chef, Orange Tree, Panevino, SML, Spice, The Pawn, The Press Room (won most popular restaurant) and Wooloomooloo Steakhouse (LKF, TST and Wanchai).

As before, diners can only book online via the special DiningCity website www.restaurantweek.hk. Key dates are:

Presenting partner pre-booking:                                              15 June 2012 (10am)

Pre-booking for DiningCity’s newsletter

subscribers, FB fans and twitter followers:                            18 June 2012 (10am)

Official booking website is live for everyone:                        20 June 2012 (4pm)

Restaurant Week:                                                                         9 – 15 July 2012

Onno Schreurs, Managing Director of DiningCity said: “The previous edition of Restaurant Week in February saw over 10,000 bookings – 70% more than our first edition proving that the event is hugely popular in Hong Kong.  The demand is very obviously there so it made sense to run the Week twice a year.

“I think the reason it is so successful is because it is a win win situation for both diners and restaurants. Diners get to try new restaurants and restaurants get new customers. It’s completely interactive also. Diners can book restaurants via our website, receive email reminders of their bookings and then rate each of the restaurants that they dined at. Over 1000 diners rated their experiences through the website in February. These ratings then contribute to our Restaurant Awards, which restaurants can use to motivate their staff to deliver the best service and food during the Week.”

To keep up to date with plans for next year’s Restaurant Week, diners should register their email at http://www.diningcity.com, like our Facebook page or follow DiningCity on Twitter – DiningCity_HK – use #RWsummer2012.

Ends

The media and food blogger conference to launch Restaurant Week takes place 13 June 2012 – location and exact timing to be confirmed. For more information, obtain photographs or to arrange interviews with DiningCity’s General Manager Synthia Liem please contact Mandy Queen at CRED Communications (English media) on +852 96847365 or email mandy@credcommunications.com and contact Alisdair Chan (Chinese media) on alisdair@credcommunications.com or telephone +852 96337995.

About us

The ‘Restaurant Week’ concept was launched in New York in 1998 and has since then extended globally to become the world’s biggest dining event. Organised by the international online dining guide and restaurant reservations platform: www.DiningCity.com, it is now on its way to become the biggest dining event in Asia with Singapore, Shanghai, Beijing and Hong Kong participating!

 

 

AVA Restaurant Slash Bar wins DiningCity’s Best Restaurant of the Week Award


  • AVA Restaurant Slash Bar wins DiningCity’s Best Restaurant of the Week Award

Nearly 11,000 reservations & 50% more restaurants make Restaurant Week a success

Hong Kong, March 2012. The results are in. Based on hundreds of diners votes AVA Restaurant Slash Bar has won the Best Restaurant award during DiningCity’s Restaurant Week. Diners rated the cuisine, atmosphere and service of each of the restaurants that they visited during the Week and AVA came out on top across all categories. The Week ran from 20 to 26 February 2012 with nearly 50% more restaurants (61) participating compared to 2011. There was an astounding 10,826 bookings from 2 February, when DiningCity’s booking website went live, until the last day on 26 February.

The other categories and winners were:

  • Best Restaurant of the Week: AVA Restaurant Slash Bar
  • 2nd Best Restaurant of the Week: Steik World Meats
  • 3rd Best Restaurant of the Week: Wooloomooloo (Wan Chai)
  • Best Service: Spasso
  • Most Creative Menu: Bo Innovation
  • Most Popular Restaurant: Press Room (based on number of bookings)

Group Food and Beverage Manager, Mr Raymond Moore at AVA Restaurant Slash Bar said: “AVA Restaurant Slash Bar is honoured to be recognised as ‘Best Restaurant of the Week’ by DiningCity Hong Kong Restaurant Week, especially as it is renowned as one of the world’s biggest and exciting dining events. As the award was voted by the diners, on atmosphere, service and cuisine, this is particularly rewarding to the whole team for both culinary and service team members, without their teamwork, this would not have been possible.  Participating in this event was rewarding as it enabled AVA to showcase our creative menu at an affordable price to a wider range of customers. We recommend DiningCity to promote your restaurant!”

Onno Schreurs, Managing Director of DiningCity said “The Restaurant Week awards are voted by diners so they are testament to the fantastic cuisine, atmosphere and service of the restaurants that participated in the Week. This year we also took into account the feedback on many blogs written by Hong Kong foodies. AVA, Steik World Meats, Wooloomooloo, Spasso, Bo Innovation and The Press Room all did spectacularly and are well-deserved winners.

Our second Restaurant Week was a phenomenal success with 20% of restaurants booked out in the first 30 minutes of our website going live and many restaurants offering more seats to cope with the demand. We’ve had some fantastic feedback from both diners and restaurants for this year’s Restaurant Week and we are thrilled to reveal that the next Restaurant Week will take place 9 to 15 July 2012 – so it will become a regular celebration of food every Winter and Summer in Hong Kong” added Schreurs.

To keep up to date with plans for the next Restaurant Week, diners can like DiningCity’s Facebook page or follow DiningCity on Twitter.


For more information, to obtain photographs or to arrange interviews please contact Mandy Queen at CRED Communications (English media) on +852 96847365 / email mandy@credcommunications.com or contact Alisdair Chan (Chinese media) on +852 96337995 / email alisdair@credcommunications.com.