Join me: Yenn Wong's strategy of collaborating with others in the restaurant trade is proving to be a hit

When it comes to restaurants, Yenn Wong cannot put a foot wrong. From the opening of her first restaurant in the city, 208 Duecento Otto, in 2010 - still going strong - to the most recent, Potato Head/Kaum, closely followed by Rhoda in Sai Ying Pun, the magic formula goes from strength to strength. Wong puts it down to creative collaborations and enjoying what they do.

"What drives us is our creative collaborations and we really enjoy what we do and we can stay creative and relevant to the market," she says. "I think Hong Kong is already a stressful city and to be able to develop a business that allows people to wind down and enjoy the space and have a good time is what really motivates me a lot."

Her collaborations include British Michelin-starred chef Jason Atherton with 22 Ships, Ham & Sherry and Aberdeen Street Social; Cantonese fine dining and art space Duddell's, with husband and restaurateur Alan Lo; and Potato Head and Indonesian restaurant Kaum Hong Kong, with PTT Family, the group behind the Potato Head Beach Club in Bali and Potato Head Folk in Singapore. Her most recent collaboration with Nate Green, previously executive chef at Ham & Sherry and 22 Ships, was driven by a gut feeling.

"Rhoda came about because we got to know Nathan when we hired him for 22 Ships," says Wong, who came to Hong Kong at the age of 13, from Singapore. "He did a fantastic job at 22 Ships. I got to know the way he manages, his character and after 18 months I felt like we were ready to work together and that Nathan was ready to have his own restaurant."

The farm-to-table concept of Rhoda, where the dishes are inspired by Green's grandmother of the same name, is far removed from the modern-tapas cooking of 22 Ships - and there has not been an empty table since the restaurant opened in late June.