Mission
We started nüte with one belief: that what we eat shapes not just our health, but the health of everything around us.
Food is our medium. We make it without compromise on taste and care, to convey a way of living: slower, more intentional, more connected to Nature. We want every encounter with nüte, whether it's a wellness shot, a workshop on gut health, or a conversation at one of our tables, to leave you feeling a sense of rejuvenation.
For now, food is where we begin. But a good life is made of more than what's on your plate, and over time, we aspire to show up in these other dimensions too. More to come.
People and planet. Always both.
What we do
nüte lives across the retail and corporate worlds, and we pour equal heart into both.
In retail, we create concepts, from slow to fast, all rooted in the idea that eating well and living well are intimately intertwined. In these places, you will always find fresh ingredients, spaces worth lingering in, a touch of human warmth in our hospitality. Once you step through our doors, you become our duty that we take pleasure in looking after.
On the corporate front, we work with companies who understand that happy and healthy people are the foundation of everything. From daily canteen catering to bespoke event experiences and interactive wellness workshops, we bring health, joy, and knowledge directly into the workplace, so people can take away that bit of wellness into their lives.
Our story
nüte is founded.
Cheman Cheung leaves J.P. Morgan after a formative period in San Sebastián. He returns to Hong Kong with a conviction that food can be a way of living, not just sustenance. nüte is born.
benko opens in Central.
The first concept launches at Basehall, Jardine House. A Japanese deli built around complete nutrition and real flavour. Fast, bright, and nourishing.
benko expands to Kowloon. The nüte Lab is established.
A second benko opens at Elements, Tsim Sha Tsui, bringing the concept across the harbour. The nüte Lab opens as an internal R&D kitchen where every new idea is tested, fermented, and refined before it reaches a guest.
gróa opens at Repulse Bay.
A coastal enoteca at Repulse Bay Arcade, drawing on the freshness of Mediterranean shores and the depth of Japanese fermentation culture. Seasonal sharing plates, natural wine from small-batch producers, and a room worth lingering in.
kōen is announced. bynute.com launches.
A third retail concept — a European-style artisan café inspired by Amsterdam's koffiebars — is announced. The nüte website launches, bringing the full family of concepts together for the first time.