{"id":20857,"date":"2022-10-13T16:37:39","date_gmt":"2022-10-13T08:37:39","guid":{"rendered":"https:\/\/hk-feeds.oddle.me\/?p=20857"},"modified":"2022-10-13T17:17:45","modified_gmt":"2022-10-13T09:17:45","slug":"jonnyrees-randrbagel","status":"publish","type":"post","link":"https:\/\/hk-eats.oddle.me\/feeds\/jonnyrees-randrbagel","title":{"rendered":"Everything\u2019s Coming Up Bagels: Jonny Rees, owner of R&R Bagels"},"content":{"rendered":"\n
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What\u2019s 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.<\/h3>\n\n\n\n
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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\u2019s success.<\/p>\n\n\n\n

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Jonny Rees (Left)<\/figcaption><\/figure><\/div>\n\n\n\n
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Jonny Rees is on a roll. The UK native first founded events-based smoothie brand Blended<\/em> in 2015, and its success led to the establishment of specialty coffee & smoothie bar Blend & Grind<\/a><\/em> in 2017. The latter now has 3 outposts across Hong Kong Island, and its collaboration with gourmet butcher Biltong Chief produced sister caf\u00e9 Chief\u2019s Blend<\/a><\/em> in 2021.<\/p>\n\n\n\n

Amidst the gruelling pace of expansions, Rees still found time to take the helm at R&R Bagels<\/a> in 2018.<\/p>\n\n\n\n

And while his initial focus was on healthy living\u2014very much par for the course for a former sports pro\u2014the diversification of his repertoire comes from a willingness to take risks.<\/p>\n\n\n\n

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For those familiar with his story, Rees\u2019s appetite for success doesn\u2019t 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.<\/p>\n\n\n\n

But why bagels? The acquisition of R&R has been described simply by Rees as \u201ca good business move\u201d, largely fuelled by an acute understanding of what consumers want. His claim leaves little room for doubt, given the brand\u2019s continued popularity and growth (it now has outlets in Central, Quarry Bay, and Wan Chai).<\/p>\n\n\n\n

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A brief history of the bagel<\/strong><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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\u2019s tap water. It\u2019s a fallacious claim<\/a>, as experts have revealed, as the mark of a true bagel isn\u2019t in the water used, but in the all-important step of boiling the dough before baking it.<\/p>\n\n\n\n

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The R&R difference: texture & flavour<\/strong><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

The ideal bagel, Rees tells us, \u201cshouldn\u2019t be too soft and airy on the inside\u201d. The density is what gives bagels their signature chewiness. At R&R, you\u2019ll find bagel flavours<\/a> like Plain, Garlic, Cinnamon Raisin, and several more ($35 each).<\/p>\n\n\n\n

Our pick? The \u2018Everything Bagel\u2019<\/a> ($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.<\/p>\n\n\n\n

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Ultimate flavour combos<\/strong><\/p>\n\n\n\n

Of course, most bagels are popularly enjoyed with fillings, particularly cream cheese<\/a>. 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.<\/p>\n\n\n\n

As for the bestselling item at R&R, Rees informs us that it\u2019s the Smoked Salmon Bagel<\/a> ($90). Commonly known as the \u2018lox\u2019, R&R\u2019s rendition comes generously stacked with \u201cthick layers of cream cheese, fresh [Norwegian] smoked salmon, [and a] touch of lemon\u201d. 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.<\/p>\n\n\n\n

And here\u2019s a fun fact\u2014the lox bagel is a creation that dates back to the 1900s, making it a tried and true pairing that dominates consumer preferences, even today.<\/p>\n\n\n\n

But if you\u2019re more a fan of sweet than savoury, you\u2019ll want the Sliced Strawberry & Honey Bagel<\/a> ($75) instead. Fresh strawberry slices are coated in drizzles of field honey and sandwiched between pillowy bagels, lavishly slathered in cream cheese.<\/p>\n\n\n\n

The beauty of the bagel lies in its versatility, so whichever way you swing, you\u2019re always in for a treat.<\/p>\n\n\n\n

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Rise and shine: the best mornings start with bagels and coffee<\/strong><\/p>\n\n\n\n

At R&R\u2019s 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\u2019ll be glad to know that R&R serves up Blend & Grind\u2019s exceptional roasts in-store, and Rees recommends the Long Black to pair with your bagels\u2014\u201ctrue NYC style\u201d.<\/p>\n\n\n\n

And when asked for his personal favourite item on the menu? The Bacon Jam BLT<\/a> ($90), loaded with bourbon-glazed maple bacon, lettuce, tomatoes, cheddar and mayo. \u201cThe taste is very well-balanced between all the ingredients, and a touch of sweetness just takes it to the next level,\u201d he explains.<\/p>\n\n\n\n

Swing by any of R&R\u2019s outlets to indulge in a freshly-baked bagel, or get it delivered to your doorstep<\/a> for all your morning brekkie and brunch needs. Order now at <\/a>https:\/\/rrbagels.oddle.me\/en_HK\/<\/a><\/p>\n\n\n\n

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Order Now<\/a><\/div>\n<\/div>\n\n\n\n
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Over here at Oddle Eats<\/a>, we\u2019re constantly on the lookout for new and exciting dining experiences to bring to your table. Discover your next favourite restaurant here<\/a> today!<\/p>\n","protected":false},"excerpt":{"rendered":"

What\u2019s 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.<\/p>\n","protected":false},"author":1,"featured_media":20865,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[1],"tags":[216],"ppma_author":[523],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/hk-feeds.oddle.me\/wp-content\/uploads\/2022\/10\/Cover-2-1.jpg","authors":[{"term_id":523,"user_id":0,"is_guest":1,"slug":"kylie-wong","display_name":"Kylie Wong","avatar_url":{"url":"https:\/\/hk-feeds.oddle.me\/wp-content\/uploads\/2022\/08\/photo_2022-08-17_12-51-43.jpg","url2x":"https:\/\/hk-feeds.oddle.me\/wp-content\/uploads\/2022\/08\/photo_2022-08-17_12-51-43.jpg"},"0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/posts\/20857"}],"collection":[{"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/comments?post=20857"}],"version-history":[{"count":9,"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/posts\/20857\/revisions"}],"predecessor-version":[{"id":20883,"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/posts\/20857\/revisions\/20883"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/media\/20865"}],"wp:attachment":[{"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/media?parent=20857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/categories?post=20857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/tags?post=20857"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/hk-eats.oddle.me\/feeds\/wp-json\/wp\/v2\/ppma_author?post=20857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}