Arcane has established a unique identity over the past decade. True to its name, the restaurant’s philosophy is understated yet deeply committed to quality, ensuring excellence in the basics of hospitality.
Born in Perth, Western Australia, chef Shane Osborn of Arcane moved to London, where he worked at the MICHELIN-starred restaurant Pied à Terre and led the team to earn a second MICHELIN star. In 2011, Osborn relocated to Hong Kong and opened Arcane in 2014.
Over the past decade, this dish has continually evolved, reflecting not only seasonal ingredients but also an increasing reference with local suppliers and cultural influences. For example, one version of the sauce features Chinese yellow wine, mushrooms, and cream, replacing the European wine previously used. “When I opened Arcane ten years ago, we wanted to have something on the menu that would resonate with the local clients. The people in Hong Kong, they love their noodles, they love their pasta,” says Osborn. “It's not a technically challenging dish, but it's just about getting the textures and the flavours and the balance right.”
Simple and understated, yet meticulous in its attention to detail, Arcane has grown over the years with a strong team, consistently innovating new dishes and building a loyal customer base that continues to return.
“What brings me the most joy is seeing the people who work for me—or who have worked for me—succeed in their own careers,” says Osborn. After many years in the culinary world, what brings him the most happiness now is working alongside a team of equally passionate and dedicated partners, both within and outside the kitchen. He strives not only for personal achievements but also to serve as a platform that helps those around him excel and achieve, moving forward together toward greater success.
