There was once a Chinese native known only by his whimsical nickname, “John Anthony”. He was a language interpreter who had a significant part in global trade during the Qing Dynasty.
Arriving in Limehouse, London as an East India Co. employee, he was stationed at the harbor where he took good care of Chinese and southeast Asian seamen who traveled from the East. He shared his humble shelter, food from his table, more importantly, fought for the protection of their rights from British social reformers and Parliament who usually tried to meddle with their trading.
Apparently, John Anthony was the first Chinese man to become a British citizen in 1805. He eventually founded the first Chinatown in Limehouse, London affording him the title, “Father of Limehouse”.
John Anthony was a person of overflowing charisma, an extremely caring soul.
His mastery of the English and other languages was put to good use as trade between the East and West flourished. He was instrumental in the successful voyages along the Spice Route either by land or sea which paved the way for Asian food and spices to be assimilated in every cuisine in all parts of the world.
Having been given a glimpse of John Anthony’s life works, it is heartening to know that a beautiful restaurant, right at the heart of Causeway Bay, Hong Kong has been inspired and named after him. It tugs at one’s heart knowing he is now not only the Father of Limehouse but of Causeway Bay as well.
Restaurateurs Maximal Concepts must have been so touched by John Anthony’s kind heart that they have transformed a plain commercial space into a vibrant and cozy dining room where East meets West in the simple yet elegant arrangement of furniture and works of art.
As a tribute to John Anthony’s giving personality, John Anthony Cantonese Grill and Dim Sum http://johnanthony.hk/ the restaurant, is also doing their share in making our world a little better through sustainability.
Every facet of this dining establishment is eco-friendly and is of the ethical initiative. From the interiors to the table settings; the expert preparation of their sumptuous menu by renowned Hong Kong Chef Saito Chau which focuses on the exquisite blend of culinary diversity; stunning flavors seemingly fresh from the Spice Route. Wines sourced from eco-friendly vineyards, spirits only from craft distilleries. Only sustainable and fair trade tea and coffee are served. In the sanitary kitchen, the water utilities are patented reducing energy consumption by fifty percent in the least. Even regular suppliers have been thoughtfully and carefully selected. They only do business with those who are environmentally responsible and ethical.
Now, you know what they mean when they say, “We elevate healthy eating to a whole new level”.
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