In conversation with Michael Larkin, Co-Founder, and Franckelie Laloum, Chef — Lala, Central Hong Kong.

Behind one of Hong Kong's most beloved French restaurants is a partnership built on instinct, craft, and an unshakeable belief that a room should be felt before it's understood. Michael Larkin and Franckelie Lalou opened Lala with nothing but experience, a black book, and a week to reset a failing space into something entirely their own. What followed was a restaurant that felt, from the first night, like it had always been there. In this conversation, they reflect on ritual, quiet, and what it takes to build something people return to — not only for the meal, but for the feeling.

7 Questions. Michael Larkin, Co-Founder

1. You arrived in Hong Kong with nothing but conviction, and built some of the city's most beloved rooms. But strip all of that away — who is Michael Larkin at 7am, before the city starts?

At 7am I'm a doggy daddy. My girlfriend and I are woken up regularly before our alarm to a squeaking beagle and rottweiler couple for their morning walk. I live on Lamma Island and it's one of my favourite things in the world — walking the dogs around our tropical little island, picking wild flowers for my Mrs, and making her eggs in the morning before work.

2. Lala opened and immediately felt like it had always been there. That kind of instant belonging doesn't happen by accident. What does it actually take to create a room that people feel before they understand it?

You're right, this doesn't just happen. I have to credit this to my business partner and our years of collective experience in hotels, fine dining, bars, clubs, and casual lounges. Together we've seen it all. But the most significant difference is that we never say to ourselves "this is what I like" — we always put ourselves in the perspective of the guest. Sit in their chairs, walk through the doors with their view. It's a daily battle, to be honest, because things change — weather, lighting, the flowers, music, smells. You name it.

3. What are some unexpected rituals before service starts — and what's happening in the sixty seconds before the doors open?

Like most restaurants we do a daily shift briefing — gathering the team to discuss operations and how best to action items. But we go into more detail. We name every guest, try to do our research on how best to serve them.

“It's easy being good for one day. It's hard being good 365 days a year."

Most importantly, we prepare their emotions, their attitude, and we are there to lift their spirits. As Chef always says: it's easy being good for one day. It's hard being good 365 days a year. That's the approach that gives us the best chance, every day.

4. Hong Kong is one of the loudest cities in the world — buzz, mingle, hustle. When is your best time to seek quiet, and where?

Lamma Island. No doubt. It's my home. My escape from the chaos. A long time ago I asked myself why people burn out so quickly in this city. And I noticed these old expat couples who had been here for decades — and they all had the same answer. Work hard and play hard in the city, but live on the outskirts, live by the beach, and take time to decompress.

5. Hospitality is one of the few industries where the product disappears the moment it's made. No object, no record — just memory. Does that excite you or haunt you?

Excites me massively. It's true — it can be a curse of the ultra high-end experience, where they wow guests to the point of a once-in-a-lifetime moment, but not for us. From the outset we wanted to create somewhere people could return to, have multiple experiences. Not just the food. A place where good food was more accessible, more often. Massimo Bottura said it best: a restaurant is not where you go to eat, but where you go to nourish the soul. You share memories, celebrations — and the lows.

6. In a world that never stops adding noise, what actually earns your attention? And what are you building toward next?

We work in a people industry. I cannot tell you how lucky I feel to be alive in today's age — never has mankind seen such progress and wonder. The technological age we live in changes year to year. I cannot wait to see what comes next, and how AI is to change not just big corporations, but our day-to-day, our interaction with guests, and where it fits into the world of hospitality.

7. Describe a moment — in this city, in this work, in this life — when time stood still.

It was probably our first weekend night at Lala. Every entrepreneur goes through the same challenges — the leap of faith, the risk, the challenge, the idea of putting yourself out in the open to be judged. And then the moment when Chef and I had put together a concept, got people to follow that vision, and saw the people and the faces coming in, enjoying, feeling the vision come alive. It's the most beautiful and humbling feeling. How can you not love this industry after that.

7 Questions. Franckelie Laloum, Chef

Black or white? White.

Favourite time of day — and why? Morning.

Cheese or dessert? Both 🙂

A secret kitchen ritual? I love arriving in the morning and saying hi to all the team — and tying on my apron. It sets the day.

Ingredient you can't live without? Citrus.

The dish you cook when no one is watching? Fried egg with a slice of cheddar on top.

An hour completely to yourself — where and how? Morning workout, stretching, coffee on my rooftop. Setting up the day with a good mood.