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Kylie Knott

There is a lot to love about the ratatouille prepared by chef Emmanuel Soulière, the new culinary director at fine-dining restaurant CulinArt 1862, in Hong Kong’s Causeway Bay neighbourhood.
Soulière’s dish is a colourful mix of fresh vegetables, herbs and black olives.
But it is the egg, sitting proud in the centre of the dish, that steals the show, and not just because it is free of bad things such as hormones, antibiotics and steroids.
The egg is a Rén egg – and that means it is a good egg.

Rén is a Hong Kong charity helping underprivileged and disadvantaged youths in the city find work in the hospitality industry.
It was founded in 2023 by Hongkonger Jo Soo Tang, a self-described “pro bono headhunter” who is on a mission to “create a more inclusive society that allows everyone to thrive, regardless of their background”.
“Integrating those with special needs or from low-income families into our workplaces helps break down barriers and promotes a greater sense of belonging and self-worth,” Tang says.
A survey released in 2024 by the Hong Kong Federation of Youth Groups found 76 per cent of Hong Kong firms have never hired young people with special needs.
Through her network of contacts in the hospitality sector, Tang enlisted some of Hong Kong’s top chefs to give their time to help young people gain work experience.

Now Rén is extending its reach by collaborating with local businesses. One is Kong Lung Hong, which sells Tin Hong three-yellow chickens, which are raised on farms in Yuen Long, in Hong Kong’s New Territories, and eaten at restaurants around the city.
The partnership distributes eggs to restaurants, including CulinArt 1862. The proceeds from every carton go toward funding the Rén’s youth employment programmes.
When Soulière heard about the collaboration, he was eager to get involved. Rén’s vision, he says, aligns with the restaurant’s principles.
“Sourcing local produce is the story CulinArt 1862 wants to tell,” Soulière says. “By supporting their vision, we’re turning every meal into a step towards a more sustainable and socially responsible future.”
Sourcing locally makes sense on many levels. Each Rén egg, for example, has a carbon footprint 700 times smaller than that of an egg imported from the United States. That converts to powering lights at home for about six hours.
Sourcing local produce – whether eggs, vegetables, honey or seafood – also solidifies community connections, Soulière adds.
“It gives local suppliers confidence in what they’re producing,” he says, adding that building long-term partnerships with local farmers also means a fresh and consistent supply.

Freshness is a major appeal of Rén eggs, says the managing director of Kong Lung Hong, Ho Kai-yan.
“When eggs are fresh, they are more nutritious and, of course, they taste better,” he says, adding Kong Lung Hong operates four farms in Hong Kong, with a combined total of about 260,000 chickens.
Imported eggs also have a long journey from farm to customer, he adds.
“They have to go into intermediate storage, go through customs and endure freight time before they reach the retail shops and restaurants.”
Buying local drastically shortens the journey. “We collect our eggs early in the morning and deliver them to our customers that same day,” Ho says.
Buying from local farms also boosts local economies.
“Local farmers are passionate about their work and strive to foster the best produce and to continue farming practices passed down from generations. By sourcing locally, we support their livelihood,” Ho says, adding demand for Rén eggs has been healthy.
“We supply wet markets, some supermarkets and a lot of restaurants,” Ho says.












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Rén is also collaborating with pastry chef Baptiste Villefranque to create an egg tart using Rén eggs, and has also teamed up with five-star Hong Kong hotel The Mira’s executive pastry chef Smita Grosse to create special chocolate Easter eggs.
The eggs are available at Coco Cafe Patisserie at The Mira Hong Kong on April 17, and at Clarence on April 21, with all proceeds going to Rén’s initiatives.
Tang says Rén’s growing list of initiatives fuel her mantra: “Make every day count.”
“Rén is about bringing people together while making positive change,” Tang says. “We’re not just a community but a family.”
Included in that family is Rén event coordinator David Liu. With camera in hand, Liu attends events hosted by the charity as its official photographer.
“One day I want to launch my own fashion label,” Liu says.












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Rén also recently launched a programme that supports youths with Down’s syndrome by providing vocational training, community engagement and wellness activities.
“We believe this will be a significant step toward greater inclusivity in Hong Kong’s workforce,” Tang says.
It is much needed. According to Rén, in Hong Kong, people with Down’s syndrome encounter employment and social integration challenges, with only 17.6 per cent of individuals employed compared with 59 per cent of the general workforce.
Nathan Leung, who has Down’s syndrome, joined Rén’s team about five months ago, filling a part-time role as programme coordinator. He says Rén gives him security and stability.
“Sometimes it’s easy to let a disability define you,” the 26-year-old says. “But I don’t. I see myself as a normal guy, and that’s what others should do for themselves too.”


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Ratatouille at CulinArt 1862. Photo: Dickson Lee

Chef Emmanuel Soulière (right) of Hong Kong fine-dining restaurant CulinArt 1862 is one of the chefs using Rén eggs in his dishes to help pave the way toward a “socially responsible” future. Photo: Dickson Lee

Ratatouille at CulinArt 1862 is a colourful mix of fresh vegetables, herbs and black olives served with a Rén egg in the middle. Photo: Dickson Lee

(From left) Rén’s founder Jo Soo Tang, event coordinator and photographer David Liu, and programme coordinator Nathan Leung, at CulinArt 1862. Photo: Dickson Lee

CulinArt 1862 uses Rén eggs from farms in Yuen Long, the proceeds of which go to help those with special needs find employment in the food and drink and hospitality industries. Photo: Kylie Knott

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Ezra Star owns Mostly Harmless, a cocktail bar in Hong Kong that has gone non-alcoholic for the time being. Photo: Mostly Harmless/The Foundry Asia

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Hong Kong charity Rén’s new scheme sees locally sourced eggs being used in delicious dishes while helping those with disabilities find work


Hong Kong charity Rén’s new scheme sees locally sourced eggs being used in delicious dishes while helping those with disabilities find work.


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