Dezeen promotion: Hong Kong's "dynamic cultural and creative energy" has driven London design practice Bompas & Parr to set up its first international studio in the city, one of a number of global creative companies to do so.
For the food design studio, which is behind projects such as the world's first non-melting ice lolly and the lightest known meringue, the decision to open its inaugural office outside of London was based on Hong Kong's reputation for business.
"Bompas and Parr recognises Hong Kong as a premier business hub in Asia," said the studio's creative director Samuel Bompas. "The new studio aims to capitalise on the dynamism of the cultural and creative industries in the city."
A funeral jelly by Bompas & Parr for the San Francisco Museum of Modern Art. Photo is by Charles Villyard Bompas & Parr has created a number of projects across Asia previously, and will now expand its work in the region with the help of the new studio led by Josh Ng, who was born and raised in Hong Kong.
In the time of the coronavirus pandemic, expanding into a new city can seem like an unusual move, but Bompas believes the decision will benefit the company.
"While the creative industries in both London and Hong Kong have faced a dynamic time of late, we treat this as a goad to creativity," he said.
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