A sensory and culinary symphony on The Henderson's fifth floor.
The goal, according to AB Concept co-founder Ed Ng, was to craft a space that matches Akira Back's innovative cuisine. The team studied the chef's Japanese-Korean background extensively, blending Eastern aesthetics with contemporary design to create something truly layered.
Born in Seoul, Akira Back moved to America as a child – an experience that would define his cooking philosophy years later. Originally a professional snowboarder, an injury redirected his path toward the kitchen and eventually the California Culinary Academy. Today, he's known for reinventing Japanese-Korean dishes through a modern lens, creating flavour combinations that feel both familiar and completely new. His restaurants across Seoul, Las Vegas, and Bali each tell a different chapter of his culinary story.
Walking into the Hong Kong location, you're greeted by a striking spiral installation that mirrors Akira Back's signature logo, set against handcrafted metallic walls. The main dining room features gilded ceiling details that echo The Henderson's architecture, while marble floors catch light streaming through floor-to-ceiling windows. Throughout the space, textures like corduroy and velvet create warmth, while a palette of crimson, ultramarine, and cherry blossom pink brings subtle Japanese influences to life.
The bar showcases a dramatic pink marble counter streaked with dark green, surrounded by custom leather stools. At the sushi counter, diners can watch chefs work while admiring artwork by the chef's mother, Young Hee Back. Her paintings also grace the private dining rooms, where cotton candy-inspired ceilings dotted with brass accents create an unexpectedly playful atmosphere. Even the carpets tell a story, featuring AB Concept's signature bubble pattern.
From Cotton Tree Drive, the restaurant's private rooms glow like lanterns, turning heads on the street below. Inside, blue-toned wood carvings nod to Japanese craftsmanship, while seating incorporates textures inspired by rice stalks and traditional washi paper, a contemporary homage to the chef's heritage.
Photo courtesy of Owen Raggett
