OUR FOUNDER
Benjamin W. Fernandes
With more than three decades of experience in Hong Kong’s food and beverage industry, Benjamin W. Fernandes is a seasoned restaurateur with an extraordinary eye for concept, culture, and community. His time growing Indochine 1929 into a Lan Kwai Fong institution gave him an unparalleled understanding of what makes a dining venue not just successful, but truly beloved.
Benjamin’s approach to hospitality is shaped by the belief that every guest — regardless of background, budget, or how many times they’ve walked through the door — deserves to feel genuinely welcomed. This philosophy permeates every Siddhi Concepts restaurant from the menu design to the way staff are trained.
OUR VALUES
Philoxenia — Hospitality Without Borders
Philoxenia, the ancient Greek principle of generous and sacred hospitality, is the cultural cornerstone of Siddhi Concepts. In practical terms, it means our multilingual teams communicate with guests in English, Cantonese, and Hindi; our menus are designed to accommodate diverse dietary preferences including vegetarian, vegan-adaptable, and allergen-aware options; and our service culture is built around warmth, not scripts.
Community Over Commerce
Lan Kwai Fong is one of the most visited nightlife and dining hubs in all of Asia. Every day, we serve a vibrant mix of long-time Hong Kong residents, expat professionals, first-time visitors, and international tourists. We take that responsibility seriously — our goal is never simply to sell a meal, but to create a memory and a moment of genuine connection.
Quality Without Compromise
From the Thai herbs used in Good Luck LKF’s kitchen to the fresh produce prepared daily at Truefit Deli, every ingredient we serve is selected for quality first. We believe that affordable food and high standards are not mutually exclusive — and we have been proving that for 30 years.
