Companion Communications

Companion Communications We are a communications and PR agency that connects lifestyle brands to affluent consumers in Asia-P

The perfect day for the perfect pool 🏊 💆‍♀️ 🥂 ☀️
25/05/2026

The perfect day for the perfect pool 🏊 💆‍♀️ 🥂 ☀️

We had our first taste of over the weekend and boy did it not disappoint. Tucked into a tiny little space in SYP, this ...
24/05/2026

We had our first taste of over the weekend and boy did it not disappoint. Tucked into a tiny little space in SYP, this is top level food served in a neighbourhood setting at its best 🔥

Ingredients are everything here, so the beef is sourced from the same prestigious farms and breeders as the legendary Parrilla Don Julio in Buenos Aires. Two definitive cuts are cooked on a plancha to ensure both minimal manipulation and maximum flavour. In Don Pedro’s the 12oz Ribeye is aged for 75 days and the 8oz Tenderloin for 40 days.

Dinner may begin with house-made charcuterie, including Hong Kong black pork terrine with apricot and pistachio which arrives at your table with complimentary condiments via trolly.

Side dishes are intentionally limited. Bravas potatoes are a deeply addictive rendition of the Spanish classic, while oyster mushrooms are pressed on the plancha until exceptionally crispy. The singular beauty of fresh asparagus contrasts beautifully with world class beef, as does a fresh wedge salad topped with smoked provolone and salsa golf.

When it comes to dessert, the restaurant’s namesake takes centre stage. Co-Founders Chris Mark and are both obsessed by ice cream and feel that freezing it ruins the texture, so the freshly turned gelato is made fresh daily at Don Pedro. It is then topped with toasted walnuts and a generous pour of whisky for the ultimate in simple decadence, especially with an order of hot churros alongside.

It’s that time of the year when I start to crave a week in my favourite summer destination - in Mongolia. The rolling ...
22/05/2026

It’s that time of the year when I start to crave a week in my favourite summer destination - in Mongolia.

The rolling hills of the endless green steppe, the Orkhon river glinting down below, the gers under the huge twinkling night sky and their smoking fires; but really it’s the people, the great mongol people, their culture, their sense of fun, their open hearts and open minds which makes the place so incredible ❤️

They have a couple of gers still available week of 8 July in an otherwise fully booked season. Should I last minute book to go? Should you? Should we all? ✨

Born from a deep romantic obsession with Argentine culture and the primal lure of the butcher’s block, represents the t...
20/05/2026

Born from a deep romantic obsession with Argentine culture and the primal lure of the butcher’s block, represents the thrilling next chapter from culinary titan Chris Mark and his business partner and protegee .

Soft opening today on Second Street in Sai Ying Pun, Don Pedro is an intimate, candlelit steak house and wine bar. Proudly unpretentious and reflective of Argentina’s innately relaxed parrilla grills and bodegons, Don Pedro heralds a new neighbourhood favourite where a laid-back feel and flowing wine are matched by the finest ingredients and the warmest service.

Don Pedro’s backstory is profound and personal, inspired by co-Founder Chris Mark’s time in Argentina when he fell in love with the city’s unique European charm and the country’s obsession with meat: As Chris states: “The pride they have in sharing the best of what they have - steak and wine - is the ultimate form of hospitality. I wanted to bring that romance to Hong Kong, creating a threshold where you step out of the daily grind and into a little corner of Buenos Aires where the Malbec flows as freely as the conversation”

As .shangrila begins its journey as a TCM focused wellness centre, we are thrilled to announce the first of its Qi-focus...
20/05/2026

As .shangrila begins its journey as a TCM focused wellness centre, we are thrilled to announce the first of its Qi-focused retreats: and 8 day programme with Master Budiman from 20 to 27 May ✨

Beautiful mise en places by the wonderful Chef Uwe Opocensky at as he wraps up his Spring Menu and looks towards summe...
18/05/2026

Beautiful mise en places by the wonderful Chef Uwe Opocensky at as he wraps up his Spring Menu and looks towards summer… and some very cool new additions to his menus 🤫

GIVING YOU ALL THE CONTENT YOU DESERVE: Say hello to Serena 🐶 ‘s Chief Happiness Officer 🐕 👮‍♂️ 😊 ❤️ 🇯🇵
14/05/2026

GIVING YOU ALL THE CONTENT YOU DESERVE:

Say hello to Serena 🐶 ‘s Chief Happiness Officer 🐕 👮‍♂️ 😊 ❤️ 🇯🇵

We hosted a party in the laundry room of last week and have since realised that there is nothing more chic than hotel ...
13/05/2026

We hosted a party in the laundry room of last week and have since realised that there is nothing more chic than hotel branded washing machines 🧺 🧼 🫧 ~ tell us if we’re wrong?!

Disappearing Bar was a roaring success in Singapore last week and we’re excited to watch it pop up somewhere completely unexpected at next! 🍸

The Porcine collab with is almost here and on the five-course menu next week we have starters of Salade Gourmande and F...
12/05/2026

The Porcine collab with is almost here and on the five-course menu next week we have
starters of Salade Gourmande and Foie Gras Roti, followed by a Boullabaisse en trois Services [featuring all local fish], a Dodine de Pigeon and a Souffle au Turbot. For dessert the chefs will present an Ile Flottante and a Souffle Glace a la Chartreuse.

🐷 🐽 🇫🇷 🍽️ see you there!

The pool deck at overlooking Lumphini Park is such an urban oasis ✨ and with one of the tastiest Pad Thais too 🍽️!
08/05/2026

The pool deck at overlooking Lumphini Park is such an urban oasis ✨ and with one of the tastiest Pad Thais too 🍽️!

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