THE HYVE

实现灵感 | IGNITING INSPIRATION

THE HYVE®是一所颠覆性的餐饮加速和创新基金

我们协助小创意取得大成就

THE HYVE® IS A REVOLUTIONARY CULINARY
INCUBATION & INNOVATION FUND

WE HELP LITTLE IDEAS ACHIEVE BIG SUCCESS

Showcase: Innovation in Hospitality


In celebration of International Womens Day, THE HYVE® joined hands with CEIBS eLAB in n sparkling cocktail reception. We honored women in leadership, especially female entrepreneurs as THE HYVE® founder Ms. Yuni He delivered the keynote on the subject of rising female entrepreneurs and their particular values and strengths. 

Guests gathered at CEIBS in-house incubator eLAB to enjoy an evening of lively debate and discussion on the growing trends within female entrepreneurship. A female entrepreneur herself, Yuni He led the event as a part of the eLAB Fiesta series - a festival series organized by eLAB - as a way to provide a platform for shared learning, business model promotion and cultivation of a thriving entrepreneurial community in Shanghai, China.

Drawing from her experience as founder of THE HYVE®, a fine-dining start-up located in Shanghai, Yuni spoke about how women-led ventures are pushing the boundaries of innovation and challenging the status quo of traditional industries such as hospitality. Reception animations and services were provided by two other female entrepreneurs, trail-blazers in their own right, Miss. Saira Shahzad of BYFO Hot Sauce® and Miss Daphne Zhang of Instaphoto.

Professor Chen Shimin, Dean of the CEIBS MBA program, inaugurated the event, giving an inspired speech on female leadership and society's need to continue the work towards improving boardroom diversity. We were also joined by Professor Yvonne Li, MBA program director at CEIBS and Professor Vincent Chang, director of CEIBS eLAB.

THE HYVE® also invited notable investors from the PE and VC industries from across China. Representatives from funds big and small from Shanghai, Beijing, Nanjing and Hong Kong attended the reception to discuss and interact with students, entrepreneurs and scholars.

Local Shanghai start-up, Instaphoto, provided event photography services in an unconventional and memorable manner. Below are some excerpts from the March 8th event:


东京 | Tokyo: Sensory Overload!


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There is so much we can learn from everything that’s already been written about Tokyo’s culinary DNA. Still, nothing comes close to experiencing it first hand. Tokyo is a city in constant motion, ever-evolving, changing and adapting to the dynamic and demanding palates of its inhabitants and visitors.

Over the course of a weekend, we at THE HYVE® were able to take inspiration from distinctly unique experiences. Our journey kicked off perfectly with a refreshing glass of "welcome" sake in the traditions of a typical Japanese guess house, ryokan, at Hoshinoya Tokyo. Our host complimented the delicate, sparkling glass of sake with thin rice crackers, marinated radishes and a caramelizingly sweet, fermented miso paste. 

As the cherry blossoms start to bloom, THE HYVE® ventured deep into the gastronomic heart of Tokyo to expand our palettes, refine our craft and find inspiration for the 2018 season, mixing classic, fine dining with back alley, host kitchens.

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Our first dinner was at Usukifugu Yamadaya in Tokyo's chic Roppongi Hills district. Chef Yoshio Kusakabe directed a faultlessly symphonic performance by the star of the show: the fugu. In the most impressive fashion, THE HYVE® experienced a truly comprehensive and exhilerating exploration of the famed, venomous creature. Chef Kusakabe opened the performance with a delicate display of fine knife skills with fugu sashimi, served with fresh Japanese chives, chili paste, fresh yuzu and monkfish liver pâté. To followup, we tasted succulent yet simply grilled fugu filet and tender fried fugu tempura. The meal then ventured into another traditional Japanese culinary technique: shabu-shabu (しゃぶしゃぶ) in which raw meat is cooked rapidly in stock infused with kombu at a gentle, rolling boil. To finish off, we were treated to rice porridge complimented with flavorful, congealed fugu stock. Perfection.

Chef Kusakabe at work

Chef Kusakabe at work

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​THE HYVE® had our final dinner in the back alleys of the bustling Shinjuku district. On the menu: yakitori which literally means chicken cooked on skewers. The term has evolved to encapsulate the entirely distinct style of cooking fresh foods on a wooden skewer over hot coal. Shinjuku is know for its blatant and enticing assault on the senses: visual, auditory, olfactory... and we hopped into the first yakitori kitchen that had some empty seats, which was not an easy feat. Dinner was served in omakase style as is the convention in this area. Omakase is the concept of dining in which the diner is served dishes entirely at the discretion of the chef, to ensure optimal freshness and seasonality. We were treated to chicken meatballs, juicy pork belly and aromatic baby leeks. Simple and delicious.

The perfect cap off to this Tokyo trip was but of course the 2017 Tokyo Marathon! We successfully navigated 42.195 kilometers ​across the big city, passing through Shinjuku, Ginza, the Imperial Palaces, Shibuya and many more. Until next time, Tokyo!

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THE HYVE® heads to Tokyo!


Here at THE HYVE®, we are always in search of the next big deal. That budding super star just waiting for the perfect opportunity to showcase their distinct culinary talent to the marketplace.

This weekend, we're headed to Tokyo on a mission to uncover rare gastronomic finds in the back alleys and bustling carrefours of one of the worlds' culinary capitals. Tokyo has more Michelin stars than any other city in the world and we take it upon ourselves to curate the greatest risers and introduce them to our faithful customers. On the agenda, a broad spectrum of techniques and styles from yakitori (焼き鳥) to traditional ryokan dining (旅館) by Chef Hamada Noriyuki at Hoshinoya Tokyo to a 3-star Michelin fugu feast at Usuki Fugu Yamadaya.

Oh and of course, who wouldn't want to also put away 42.195 kilometers along the way?!

Stay tuned, we're off!


 

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