What’s the mark of a perfect bagel? Jonny Rees, pro athlete turned F&B entrepreneur and owner of R&R Bagels, lets us in on his formula for success.
In our very first Humans of F&B feature, we meet Jonny Rees, pro athlete turned food entrepreneur, to find out more about the secret behind R&R’s success.
Jonny Rees is on a roll. The UK native first founded events-based smoothie brand Blended in 2015, and its success led to the establishment of specialty coffee & smoothie bar Blend & Grind in 2017. The latter now has 3 outposts across Hong Kong Island, and its collaboration with gourmet butcher Biltong Chief produced sister café Chief’s Blend in 2021.
Amidst the gruelling pace of expansions, Rees still found time to take the helm at R&R Bagels in 2018.
And while his initial focus was on healthy living—very much par for the course for a former sports pro—the diversification of his repertoire comes from a willingness to take risks.
For those familiar with his story, Rees’s appetite for success doesn’t come as a surprise. He used to play for the Hong Kong National Rugby Team in the 15s and Sevens, until severe injuries forced his retirement from the international sporting arena. And like any consummate entrepreneur, he transformed this adversity into opportunity, and turned his focus towards his burgeoning interest in the F&B scene instead.
But why bagels? The acquisition of R&R has been described simply by Rees as “a good business move”, largely fuelled by an acute understanding of what consumers want. His claim leaves little room for doubt, given the brand’s continued popularity and growth (it now has outlets in Central, Quarry Bay, and Wan Chai).
A brief history of the bagel
The bagel is said to have originated from Jewish communities in Poland, with mentions of the round treat dating back to the 17th century. A migration flux in the 19th century facilitated its export around the world, and it soon became an inner city food tradition, from Brick Lane in London all the way to the illustrious Lower East Side of New York.
In fact, the bagel has become so quintessential to New York culture that many believe its unique taste is all down to the composition of minerals in the city’s tap water. It’s a fallacious claim, as experts have revealed, as the mark of a true bagel isn’t in the water used, but in the all-important step of boiling the dough before baking it.
The R&R difference: texture & flavour
In their bid to search for the perfect bagel recipe and master the boil-and-bake technique, the R&R team ventured to New York and all across the States to learn from the best bagel makers in the country.
The ideal bagel, Rees tells us, “shouldn’t be too soft and airy on the inside”. The density is what gives bagels their signature chewiness. At R&R, you’ll find bagel flavours like Plain, Garlic, Cinnamon Raisin, and several more ($35 each).
Our pick? The ‘Everything Bagel’ ($35), baked with a mix of toppings that include sesame and poppy seeds, dried onion, and garlic. Its rich flavours and startlingly addictive texture make it an immediate standout, and is satisfying even on its own.
Ultimate flavour combos
Of course, most bagels are popularly enjoyed with fillings, particularly cream cheese. Rees confidently assures us that their cream cheese supplier is the best in the market, and R&R even offers it for retail in small (50g) and large (120g) tubs.
As for the bestselling item at R&R, Rees informs us that it’s the Smoked Salmon Bagel ($90). Commonly known as the ‘lox’, R&R’s rendition comes generously stacked with “thick layers of cream cheese, fresh [Norwegian] smoked salmon, [and a] touch of lemon”. The addition of brined capers, juicy ripe tomatoes, and red onion rings give it a tangy crunch that zings through the richness of the cream cheese.
And here’s a fun fact—the lox bagel is a creation that dates back to the 1900s, making it a tried and true pairing that dominates consumer preferences, even today.
But if you’re more a fan of sweet than savoury, you’ll want the Sliced Strawberry & Honey Bagel ($75) instead. Fresh strawberry slices are coated in drizzles of field honey and sandwiched between pillowy bagels, lavishly slathered in cream cheese.
The beauty of the bagel lies in its versatility, so whichever way you swing, you’re always in for a treat.
Rise and shine: the best mornings start with bagels and coffee
At R&R’s inaugural outlet in Central, the crowd is mostly comprised of suits and students. Most line the tables in the daytime, enjoying the peace of early morning as they tuck into their bagels and indulge in a steaming cuppa. You’ll be glad to know that R&R serves up Blend & Grind’s exceptional roasts in-store, and Rees recommends the Long Black to pair with your bagels—“true NYC style”.
And when asked for his personal favourite item on the menu? The Bacon Jam BLT ($90), loaded with bourbon-glazed maple bacon, lettuce, tomatoes, cheddar and mayo. “The taste is very well-balanced between all the ingredients, and a touch of sweetness just takes it to the next level,” he explains.
Swing by any of R&R’s outlets to indulge in a freshly-baked bagel, or get it delivered to your doorstep for all your morning brekkie and brunch needs. Order now at https://rrbagels.oddle.me/en_HK/
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