With a deep-seated passion for food, a relentless pursuit of excellence, and a craving to globally represent his beloved country, owner and founder Nelson Htoo has always striven toward familiarizing himself with various celebrated restaurants across the globe. As a result, he’s obtained rich experience and expertise; enough to finally start his first foray into the culinary world.

With an urge to fill a specific void in the local dining community, Nelson is swiftly radiating the influence and experience of his undying love for Burmese cuisine into the Hong Kong community. Come over for a chat, meal, and a coffee (or something a little stronger from Jack) to meet the family that brings Burma straight to your soul.

Holding a Gastronomy degree from São Paulo, Chef Karisa Cheque is no stranger to bridging the modern and the traditional in her cooking.

After working alongside world-renowned Chefs like Alex Atala and Chef Vivi, she produces some of the most authentic and creative interpretations of Burmese cuisine. Her dishes at Club Rangoon are inspired by her love for traveling and they reflect her stories in Yangon, capturing the comforting and hearty essence of Burmese cooking. Outside the kitchen, you can find her with a yoga mat in hand ready for some Vinyasa flows.

A familiar face in Hong Kong’s bar scene, Bar Manager Jack Byrne now works his magic on the floor at Club Rangoon. Jack got his first taste of the restaurant and bar industry in Melbourne while working for The Hyatt. Arriving in Hong Kong in 2012, he rose through the ranks as the city’s food and drink industry flourished, working at some of Hong Kong’s hottest outlets and dominating the nightlife scene. Before joining Club Rangoon, Jack led the bar team at Hugger Mugger and MEATS of the Pirata Group.