8 Questions with Little Cove

1. How would you describe the philosophy behind for Little Cove? 

Our philosophy is simple: do it with love. From sourcing to staff management to customer service, it is all about passion and love.

2. Little Cove has four outposts in Hong Kong, all of which are incredibly popular. Why do you think it’s so beloved?

We believe it comes down to the quality and consistency of our food and coffee. Our customers are discerning, and they love what we do. People vote with their feet, and it’s so encouraging that they appreciate our offering and the experience we work so hard to create.

3. You worked with Studio Adjective for the shop’s design. Can you tell us a little about the vision for the space?

Studio Adjective helped curate our very first Sai Kung location, and we wanted to build on the initial design and extend it to our Pacific Place location. The curvilinear features and design details play an integral part of our overall design. Like us, Studio Adjective understands the duality of substance and style, and we believe that’s why our locations have such character and authenticity.

4. What are some of the special materials and design features throughout the space?  

Our spaces are elegant, bright and understated. We place an emphasis on the use of natural and sustainable materials. This space will feature porcelain tiles, wood and natural stone. We’re able to create an indoor-outdoor environment with our wide frontages, natural light and greenery. We’re also using an eco-friendly Scandinavian paint from St. Leo and plaster from Studio Wool.

5. Tell us about the new menu at Little Cove Pacific Place.

Each location has its own unique menu, as we feel it’s important to maintain creativity throughout our locations’ menu offering. This location will have a new French Toast and Flaked Salmon Benedict that we are so excited to share with everyone!

6. Can you tell us more about the new ‘grab and go’ concept coming to Pacific Place?

We’ll be launching our first grab and go range that will include focaccias, Mediterranean stews and salads, all of which will have the quintessential Little Cove vibrancy and flavours.  We understand the demand for takeaway options in Pacific Place, and we’re excited to share this new food range with the community.

7. Can you tell us a little about how sustainability is important to Little Cove?

Every decision we make has sustainability in mind. We always consider the source, the process and the impact. With our food, we’re committed to sourcing ethical and sustainable produce, such as using grass-fed beef from Australia, Atlantic salmon and locally grown hydroponic micro herbs. We seek to make choices with a positive social impact, such as our transparent coffee purchasing where we buy coffee beans directly from farms and publish the price of the coffee. This practice goes beyond direct trade and ensures the livelihoods of coffee producers and farms.

We were also the first to pioneer a plastic-free hot cup that uses a revolutionary state-of-the-art water barrier that allows cups to be recycled easily with paper and doesn’t rely on industrial compost facilities.

8. Are there any other elements of Little Cove you can share that support a sustainable ethos? 

We’re committed to creating a sustainable home-grown team: a team that’s self-aware, with people who pull together and who are inspired and motivated to bring out the best in not just themselves but in each other.