HONG KONG SAR - Media OutReach Newswire - 19 May 2026 - Real Asset Management (RAM) has hosted an exclusive Active Investor Plus investor briefing at its Hong Kong office, bringing together distribution partners, investors and representatives from Invest New Zealand, as offshore investor interest in New Zealand's residency-by-investment pathway continues to strengthen.
Agnes Liu, RAM Executive Director, Head of Client Advisory & Distribution - North Asia, and William Chai, RAM Managing Director.
The event comes amid renewed momentum for New Zealand's Active Investor Plus (AIP) Visa, following changes introduced in April 2025 to simplify the program and attract more international capital into the New Zealand economy. As of 5 May 2026, Immigration New Zealand had received 688 applications under the new settings, representing a potential total minimum investment of $4.015 billion.
The growing demand reflects a broader shift in global wealth movement, as high-net-worth individuals increasingly seek jurisdictions that offer political stability, transparent governance, quality of life and long-term optionality for their families and capital. For many investors, New Zealand's appeal lies not only in residency access, but also in the opportunity to participate in investments that support business growth, innovation and economic resilience.
Mr Scott Wehl, Founder of RAM Group and Director of RAM New Zealand, said the Hong Kong briefing provided an important forum for partners and investors to better understand the investment and migration opportunities available through the AIP programme.
"New Zealand continues to attract strong interest from global investors seeking stability, transparency and long-term opportunity," said Mr Wehl.
"Our Hong Kong briefing was designed to help partners and investors better understand the opportunities that the AIP program offers, and how RAM's income-focused strategies can support both investor objectives and the broader New Zealand economy."
Supporting New Zealand's real economy through private credit
A key focus of the briefing was the role private credit can play in supporting New Zealand's real economy. Private credit can help broaden the country's business funding ecosystem by providing an additional source of secured, non-bank capital for businesses seeking funding for growth, working capital, expansion or other productive business needs.
The RAM New Zealand Credit Fund is an approved managed fund under the AIP Growth category and may also be included as part of a Balanced category investment portfolio. The Fund is designed to provide investors with consistent income and capital stability through exposure to secured, asset-backed credit investments in New Zealand.
Through this strategy, RAM seeks to direct offshore investor capital into productive domestic investment while maintaining a disciplined focus on risk management, downside protection and portfolio diversification.
"The RAM New Zealand Credit Fund provides an AIP-aligned investment pathway focused on secured, asset-backed New Zealand credit," said Mr Wehl.
"For investors, the Fund is designed to deliver regular income and capital stability, with liquidity aligned to AIP investment timeframes. For New Zealand, the strategy can support the real economy by directing offshore investor capital into domestic private credit and helping provide secured lending to New Zealand businesses."
RAM's credit approach is centred on disciplined credit selection and robust portfolio construction. The firm's New Zealand credit capability is supported by a highly experienced team with more than 200 years of combined credit market experience, guided by leading credit experts and senior leaders with deep knowledge of New Zealand's financial markets.
"Our approach is grounded in strong governance, prudent credit assessment and a clear focus on capital preservation, which is particularly important for investors seeking stable, income-focused outcomes across market cycles," said Mr Wehl.
In addition to the RAM New Zealand Credit Fund, RAM also offers the RAM New Zealand Bond Fund, which may be included as part of a Balanced category investment portfolio. The Fund invests in a portfolio of floating-rate, investment-grade bonds issued by established banks and New Zealand entities, and is designed to prioritise capital stability while generating regular income.
With a long-term commitment to New Zealand, RAM will continue to leverage its international presence, investment capability and experience in income-focused strategies to support global investors and contribute to the continued development and diversification of New Zealand's capital markets.
Hashtag: #RAM
The issuer is solely responsible for the content of this announcement.
About Real Asset Management
Real Asset Management (RAM) is an alternative asset manager, providing investment solutions in Credit, Real Estate, and Private Equity markets, for institutions and wealthy families globally. RAM was founded in 2010 and has a pan-Asia presence of 7 offices in Auckland, Sydney, Melbourne, Brisbane, Shanghai, Hong Kong and Manila.
RAM provides more than 25 investment strategies and has a team of over 230 finance professionals managing over NZ$9.8bn in assets. RAM is registered as a financial services provider in New Zealand (FSP1011247). We also provide a global set of investment solutions through our group companies licensed by the Australian Securities and Investments Commission (AFSL 484263), and the Securities & Futures Commission of Hong Kong (CE BGL803).
For more information about RAM New Zealand, please visit https://ramgroup.co.nz/
** This press release is distributed by Media OutReach Newswire through automated distribution system, for which the client assumes full responsibility. **
Reveals Four Breakthrough Benefits During Testing in Texture, Umami and Kokumi
HONG KONG SAR - Media OutReach Newswire - 19 May 2026 - Exotica Umami (EX M), the revolutionary multifunctional cooking sauce, has recently been adopted by acclaimed Hong Kong Chinese cuisine master Anthony Lai, a chef with over five decades of culinary experience. Through five distinctively contrasting dishes incorporating EX M from everyday stir-fries to the handling of premium ingredients, Master Lai showcases the sauce's unique capabilities and identifies four core breakthroughs, drawing significant attention across the industry.
Qing Dynasty Imperial Chef Descendant Anthony Lai Adopts Exotica Umami EX M Sauce A Legacy of Imperial Culinary Heritage: Five Decades at the Stove
Master Anthony Lai hails from a distinguished culinary lineage. His great-grandfather served as an imperial chef during the Guangxu reign of the Qing dynasty, passing down six precious imperial recipe manuscripts that have been transmitted through three generations to Master Lai today. Entering the trade at the age of 14 and rising to head chef by 23, he has held positions including Senior Instructor at the Chinese Culinary Institute, and Assessor for the Hong Kong Council for Accreditation of Academic and Vocational Qualifications. Specialising in Sichuan and classical Cantonese cuisine, Master Lai was recently bestowed with the prestigious "2025 Hong Kong Gastronomic Yearbook Lifetime Achievement Award" and named "2025 Hong Kong Culinary Intangible Heritage Ambassador" — dual honours.
In a video recipe collaboration, Master Lai has incorporated EX M into five dishes: EX M Wok-fried Chicken with Asparagus, EX M Chinese-style Beef Tenderloin, EX M Braised Lamb Brisket, EX M Fish Maw, and Soup Meat dipped with EX M sauce — spanning casual stir-fries, high-heat tender meat preparations, robust braises, and the elevation of premium ingredients with just dipping the sauce. The application demonstrates how this revolutionary sauce performs across the entire spectrum of ingredients, elevating each to new heights.
Drawing from these five dishes, Master Lai has identified four core breakthroughs of EX M:
1. Locks in Amino Acids and Replenishes Moisture for Juicy, Tender Meat
According to Chef Lai, loss of amino acids and moisture during cooking is the principal cause of flavour depletion. EX M penetrates meat fibres during marination, sealing in amino acids while replenishing moisture. EX M Braised Lamb Brisket offers the most compelling demonstration of this effect. Using only approximately 10% EX M in the braising liquid, with no need for elaborate spice blends, the brisket emerges enveloped in braised aromatics while retaining its own juices, with meat juices visibly releasing as each piece is lifted. "Traditional Cantonese braising demands a heavy hand with seasonings simply to mask gaminess, leaving diners tasting condiments rather than the lamb itself," Master Lai explains. "EX M does not overpower; it locks in the natural juices and allows the lamb's intrinsic sweetness to come through." The same principle applies to EX M Chinese-style Beef Tenderloin — under high-heat wok-frying, EX M seals in amino acids and moisture, preventing the beef from weeping liquid or turning tough; the cuts remain succulent, harmonising wok hei with the meat's natural flavour.
2. Naturally Relaxes Muscle Fibres for Tender Texture and Mouthfeel
While preparing EX M Wok-fried Chicken with Asparagus, Master Lai observed that chicken marinated with EX M required minimal chewing, with a texture that remained tender yet retained its bite. This quality distinguishes EX M from baking soda: while the latter can tenderise meat, it often produces a mushy, compromised texture accompanied by an unpleasant alkaline aftertaste. EX M, by contrast, relaxes muscle fibres naturally without compromising the meat's structural integrity and leaves no off-flavours behind, delivering a combination of benefits that conventional food aids cannot match. The same effect is plainly evident in EX M Chinese-style Beef Tenderloin, where the meat fibres relax without disintegrating, achieving a texture far superior to that produced by baking soda or traditional meat tenderisers.
3. Significantly Amplifies Flavour and Freshness
What sets EX M apart is its ability to magnify an ingredient's intrinsic character without overshadowing it. Master Lai describes it as a "flavour amplifier" that draws out the deep protein sweetness of meats — echoing the ancient imperial culinary philosophy of "harmony without conflict". This effect is most thoroughly demonstrated when using EX M to dip the remains of meats used to cook soup. In Hong Kong's deeply rooted soup-making culture, the simmered meat is too often discarded, or eaten only with soy sauce as a reluctant accompaniment. Master Lai terms this the "flavour gap": traditional soy sauce renders the meat sour and cloying, all weight without freshness. EX M instantly fills the flavour void left in the meat fibres, drawing forth deep protein sweetness and transforming what was humble leftover soup meat into a delicacy, with a clean savoury finish rising naturally from the palate.
4. Delivers a Lasting, Rich Kokumi Experience
Kokumi represents the highest aspiration of imperial culinary philosophy — a sensation that expands fully within the mouth and lingers long after swallowing. As Master Lai notes, imperial chefs have always pursued purity of taste, harmonious balance, and lasting depth — precisely what is now termed kokumi. Even with centuries of refined imperial technique, achieving this combination of full moisture, natural tenderness, vivid flavour, and longer lasting mouthfeel in everyday cooking has remained a formidable challenge. The effect of EX M is particularly striking when applied to fish maw: rather than added during the rehydration stage, EX M is introduced during the quick braising stage, where it helps to remove the fishy notes while infusing the gelatinous structure with rich, lasting umami.
Reflecting on his experience with EX M, Master Lai summarises: "EX M locks in amino acids and replenishes moisture, keeping meats juicy and tender; it helps to naturally relax muscle fibres for refined texture and mouthfeel; it dramatically amplifies flavour and freshness; and it delivers a lasting, rich kokumi experience. Across these five dishes, these four breakthroughs reveal themselves for most part. For chefs, incorporating EX M into the kitchen saves time while elevating every dish to a higher standard."
Sun Fook Kee Restaurant Launches the Imperial "EX M Lu Ming Banquet"
Master Lai also serves as culinary consultant to Sun Fook Kee Restaurant Yu Yuan (Causeway Bay), where he will introduce a signature Historical Qing Dynasty themed Imperial Mini-Manchu-Han "Lu Ming Banquet" built around EX M. The menu translates the sauce's textural and flavour advantages into a series of refined courses, inviting diners to experience first-hand the masterful fusion of imperial culinary heritage and "advanced culinary formula" through EX M.
The banquet comprises ten elegantly named courses, each evoking the refinement of the imperial table theme, with EX M threaded to elevate umami, kokumi, moisture retention, and textural quality in various dishes. The courses are as follows:
- EX M Stuffed Chicken Wings with Asparagus and Yunnan Ham
- EX M Pan-fried Scallops Stuffed with Hairy Gourd, topped with Crab Roe
- EX M Braised Fish Maw in Pumpkin Sauce
- EX M Braised Vegetarian Shark's Fin Soup
- EX M Steamed Star Garoupa with Chicken Oil and Huadiao Wine
- EX M Bamboo Pith with Seasonal Vegetables
- EX M Tri-coloured Fried Rice
- Osmanthus Cake in Empress Cixi style
- EX M Scallion Oil Noodles
- Snow Fungus and Lotus Seed Sweet Soup
HK$1,088 per person. Reservations open from 1 June 2026 at 2156 1688.
Video Series Launch: "EX M: Unlocking the 6th Sense — Imperial Heritage Taste of Umami and Kokumi"
Starting from 14 May 2026 and continuing over approximately one month, the official YouTube, Instagram, and Facebook channels of Exotica Umami EX M Sauce will progressively release a series of videos featuring recipe demonstrations and professional commentary across the five dishes of the collaboration.
Hashtag: #ExoticaUmami #exmsauce
The issuer is solely responsible for the content of this announcement.
About Exotica Umami (EX M)
Exotica Umami (EX M) is a multifunctional cooking sauce and flavour enhancer with deep, full-bodied umami richness — designed for marinating, seasoning, cooking, and finishing, helping chefs reach new culinary heights.
It was invented in Hong Kong by food visionary Dan Gan. Inspired by an ancient Roman recipe, it was developed and created in Hong Kong at Gan's Exotica Gelatea Restaurant.
It is available in Hong Kong via:
Instagram: @exmsauce
Online store: https://knt1tx-0y.myshopify.com/
info@exoticaconcepts.com
HONG KONG SAR - Media OutReach Newswire - 19 May 2026 - Exotica Umami (EX M), the revolutionary multifunctional cooking sauce, has recently been adopted by acclaimed Hong Kong Chinese cuisine master Anthony Lai, a chef with over five decades of culinary experience. Through five distinctively contrasting dishes incorporating EX M from everyday stir-fries to the handling of premium ingredients, Master Lai showcases the sauce's unique capabilities and identifies four core breakthroughs, drawing significant attention across the industry.
Qing Dynasty Imperial Chef Descendant Anthony Lai Adopts Exotica Umami EX M Sauce
A Legacy of Imperial Culinary Heritage: Five Decades at the Stove
Master Anthony Lai hails from a distinguished culinary lineage. His great-grandfather served as an imperial chef during the Guangxu reign of the Qing dynasty, passing down six precious imperial recipe manuscripts that have been transmitted through three generations to Master Lai today. Entering the trade at the age of 14 and rising to head chef by 23, he has held positions including Senior Instructor at the Chinese Culinary Institute, and Assessor for the Hong Kong Council for Accreditation of Academic and Vocational Qualifications. Specialising in Sichuan and classical Cantonese cuisine, Master Lai was recently bestowed with the prestigious "2025 Hong Kong Gastronomic Yearbook Lifetime Achievement Award" and named "2025 Hong Kong Culinary Intangible Heritage Ambassador" — dual honours.
In a video recipe collaboration, Master Lai has incorporated EX M into five dishes: EX M Wok-fried Chicken with Asparagus, EX M Chinese-style Beef Tenderloin, EX M Braised Lamb Brisket, EX M Fish Maw, and Soup Meat dipped with EX M sauce — spanning casual stir-fries, high-heat tender meat preparations, robust braises, and the elevation of premium ingredients with just dipping the sauce. The application demonstrates how this revolutionary sauce performs across the entire spectrum of ingredients, elevating each to new heights.
Drawing from these five dishes, Master Lai has identified four core breakthroughs of EX M:
1. Locks in Amino Acids and Replenishes Moisture for Juicy, Tender Meat
According to Chef Lai, loss of amino acids and moisture during cooking is the principal cause of flavour depletion. EX M penetrates meat fibres during marination, sealing in amino acids while replenishing moisture. EX M Braised Lamb Brisket offers the most compelling demonstration of this effect. Using only approximately 10% EX M in the braising liquid, with no need for elaborate spice blends, the brisket emerges enveloped in braised aromatics while retaining its own juices, with meat juices visibly releasing as each piece is lifted. "Traditional Cantonese braising demands a heavy hand with seasonings simply to mask gaminess, leaving diners tasting condiments rather than the lamb itself," Master Lai explains. "EX M does not overpower; it locks in the natural juices and allows the lamb's intrinsic sweetness to come through." The same principle applies to EX M Chinese-style Beef Tenderloin — under high-heat wok-frying, EX M seals in amino acids and moisture, preventing the beef from weeping liquid or turning tough; the cuts remain succulent, harmonising wok hei with the meat's natural flavour.
2. Naturally Relaxes Muscle Fibres for Tender Texture and Mouthfeel
While preparing EX M Wok-fried Chicken with Asparagus, Master Lai observed that chicken marinated with EX M required minimal chewing, with a texture that remained tender yet retained its bite. This quality distinguishes EX M from baking soda: while the latter can tenderise meat, it often produces a mushy, compromised texture accompanied by an unpleasant alkaline aftertaste. EX M, by contrast, relaxes muscle fibres naturally without compromising the meat's structural integrity and leaves no off-flavours behind, delivering a combination of benefits that conventional food aids cannot match. The same effect is plainly evident in EX M Chinese-style Beef Tenderloin, where the meat fibres relax without disintegrating, achieving a texture far superior to that produced by baking soda or traditional meat tenderisers.
3. Significantly Amplifies Flavour and Freshness
What sets EX M apart is its ability to magnify an ingredient's intrinsic character without overshadowing it. Master Lai describes it as a "flavour amplifier" that draws out the deep protein sweetness of meats — echoing the ancient imperial culinary philosophy of "harmony without conflict". This effect is most thoroughly demonstrated when using EX M to dip the remains of meats used to cook soup. In Hong Kong's deeply rooted soup-making culture, the simmered meat is too often discarded, or eaten only with soy sauce as a reluctant accompaniment. Master Lai terms this the "flavour gap": traditional soy sauce renders the meat sour and cloying, all weight without freshness. EX M instantly fills the flavour void left in the meat fibres, drawing forth deep protein sweetness and transforming what was humble leftover soup meat into a delicacy, with a clean savoury finish rising naturally from the palate.
4. Delivers a Lasting, Rich Kokumi Experience
Kokumi represents the highest aspiration of imperial culinary philosophy — a sensation that expands fully within the mouth and lingers long after swallowing. As Master Lai notes, imperial chefs have always pursued purity of taste, harmonious balance, and lasting depth — precisely what is now termed kokumi. Even with centuries of refined imperial technique, achieving this combination of full moisture, natural tenderness, vivid flavour, and longer lasting mouthfeel in everyday cooking has remained a formidable challenge. The effect of EX M is particularly striking when applied to fish maw: rather than added during the rehydration stage, EX M is introduced during the quick braising stage, where it helps to remove the fishy notes while infusing the gelatinous structure with rich, lasting umami.
Reflecting on his experience with EX M, Master Lai summarises: "EX M locks in amino acids and replenishes moisture, keeping meats juicy and tender; it helps to naturally relax muscle fibres for refined texture and mouthfeel; it dramatically amplifies flavour and freshness; and it delivers a lasting, rich kokumi experience. Across these five dishes, these four breakthroughs reveal themselves for most part. For chefs, incorporating EX M into the kitchen saves time while elevating every dish to a higher standard."
Sun Fook Kee Restaurant Launches the Imperial "EX M Lu Ming Banquet"
Master Lai also serves as culinary consultant to Sun Fook Kee Restaurant Yu Yuan (Causeway Bay), where he will introduce a signature Historical Qing Dynasty themed Imperial Mini-Manchu-Han "Lu Ming Banquet" built around EX M. The menu translates the sauce's textural and flavour advantages into a series of refined courses, inviting diners to experience first-hand the masterful fusion of imperial culinary heritage and "advanced culinary formula" through EX M.
The banquet comprises ten elegantly named courses, each evoking the refinement of the imperial table theme, with EX M threaded to elevate umami, kokumi, moisture retention, and textural quality in various dishes. The courses are as follows:
- EX M Stuffed Chicken Wings with Asparagus and Yunnan Ham
- EX M Pan-fried Scallops Stuffed with Hairy Gourd, topped with Crab Roe
- EX M Braised Fish Maw in Pumpkin Sauce
- EX M Braised Vegetarian Shark's Fin Soup
- EX M Steamed Star Garoupa with Chicken Oil and Huadiao Wine
- EX M Bamboo Pith with Seasonal Vegetables
- EX M Tri-coloured Fried Rice
- Osmanthus Cake in Empress Cixi style
- EX M Scallion Oil Noodles
- Snow Fungus and Lotus Seed Sweet Soup
HK$1,088 per person. Reservations open from 1 June 2026 at 2156 1688.
Video Series Launch: "EX M: Unlocking the 6th Sense — Imperial Heritage Taste of Umami and Kokumi"
Starting from 14 May 2026 and continuing over approximately one month, the official YouTube, Instagram, and Facebook channels of Exotica Umami EX M Sauce will progressively release a series of videos featuring recipe demonstrations and professional commentary across the five dishes of the collaboration.
Hashtag: #ExoticaUmami #exmsauce
The issuer is solely responsible for the content of this announcement.
About Exotica Umami (EX M)
Exotica Umami (EX M) is a multifunctional cooking sauce and flavour enhancer with deep, full-bodied umami richness — designed for marinating, seasoning, cooking, and finishing, helping chefs reach new culinary heights.
It was invented in Hong Kong by food visionary Dan Gan. Inspired by an ancient Roman recipe, it was developed and created in Hong Kong at Gan's Exotica Gelatea Restaurant.
It is available in Hong Kong via:
Instagram: @exmsauce
Online store: https://knt1tx-0y.myshopify.com/
info@exoticaconcepts.com
** This press release is distributed by Media OutReach Newswire through automated distribution system, for which the client assumes full responsibility. **
