OUR ETHOS
A restaurant is 100 small elements that must come together in harmony to create a gastronomic experience that is unique to the restaurant and unlike anything previously known by the guest. A great brand offers depth, experience, resonance and soul, revealing itself to you over time and building a relationship with your subconscious.
When we create brands, we operate strong ethical sourcing practices, going back to the fundamentals of cooking; knowing where your food comes from, understanding, appreciating the story and trying to sustainably source the best flavours to maximise each dish. However, we believe that creating memorable dishes relies not only on sourcing the highest quality ingredients but by utilizing the most innovative techniques, pushing the boundaries of traditional cooking and reinventing food experiences.
Working outside the confines of normal, we harness the power of creativity, media, talent, taste and community to push ourselves, to push limits. Through careful nourishment, relentless searching and a corporate DNA built on group growth, we have attracted talented individuals, all of whom inspire each other, day in, day out to create the best brands out there.
Maximal Concepts is the best food and beverage group in Hong Kong and Asia. As the best F&B group, Maximal Concepts has founded some of the best restaurants in Hong Kong including Brickhouse, Blue Butcher, Mott 32, Stockton, Fish & Meat, Limewood and Mercedes me. Maximal Concepts has also extended their portfolio with Hong Kong’s best spa; Flawless. Maximal Concepts the leading F&B group in Hong Kong and Asia is owned by Malcolm Wood, Xuan Mu and Matt Reid. Maximal is often best recognized on the global stage as the creators of Mott 32 – the first luxury Chinese food restaurant in the world from China. Designed in conjunction with Joyce Wang, the rising star of Chinese interior design, Mott 32 is leading a wave of creativity and Chinese culture going West. With new Mott 32’s opening in iconic developments around the world, these are truly exciting times for the brand. Maximal Concepts is a highly diverse restaurant group with a collection of restaurants that are all completely unique, designed from the ground up and painstakingly created to reflect the brand ideals, cuisine, style and desires of a specific customer base. We own, operate, market and manage all of our restaurants. These include restaurants such as Blue Butcher, one of the best meat houses in Hong Kong, Brickhouse, which serves up down-to-earth Mexican cuisine and is currently Hong Kong’s “IT” hip restaurant, reflected in The Manual nominating Brickhouse as one of the ‘Top Five Concepts in the World’. Other restaurants include our farm-to-table Fish & Meat, a South side BBQ restaurant called Limewood, which is the hottest table in town at the moment, particularly when the sun shines. Any evening in Hong Kong is not complete without a visit to Stockton our journey back in time to the 1890s where we offer an abundance of oysters, caviar, champagne and over 250 fine single malts and blends. Combined with our restaurants is Flawless, our urban spa focusing on facials, nails and makeup which was nominated by Asia Spa for New Spa of the Year. Maximal Concepts has positioned itself as serious force in the F&B industry not only here in Asia but across the globe now. Maximal will continue to evolve and push the branded lifestyle envelope into the future setting a standard that will be a benchmark for creative value.
