Belgian bakery Le Pain Quotidien opened its first branch in Hong Kong in March 2016. The company already has more than 235 restaurants in 18 countries, and the restaurant in Hong Kong will be the third branch in Asia, alongside those in India and Japan. Le Pain Quotidien has a simple philosophy: good food, shared in good company at a shared table.
The bakery is collaborating with the ‘Dining Concepts’ restaurant group to enter the Asian market. Their aim is establish different branches around Hong Kong, with the first one being located in the brand new Avenue Complex in Wan Chai, and with another to follow in the second half of the year.
Le Pain Quotidien’s philosophy is embodied in the many large tables in its restaurants and the simple, delicious food it serves for breakfast, lunch and dinner. It uses as many organic ingredients as possible, and its menu includes soups, salads, unique sandwiches, homemade biscuits and artisanal bread.
The chain was established by Alain Coumont in Brussels, in October 1990. As a young chef, Coumont was dissatisfied with the quality of bread in the city, and therefore began making his own bread based on recipes from his childhood. Within a few months, he had a chain of 10 shops, and in 1997 he established branches in the US.
