In both cases, famous Tokyo-based chefs (Masahiro Yoshitake and Seiji Yamamoto, respectively) decided to branch out and open a second outlet outside of Japan, choosing Hong Kong as the sweet spot, partly because they can easily split their time between their two restaurants, but also because they can use the same fresh ingredients flown in daily.

BBC: Award-winning dining in Hong Kong

In 2010, the hotel shuttered that outlet and brought in South African chef Reuben Riffel, who created a new branch of Reuben's, his restaurant from the Cape Winelands region.

WSJ: Luvo Ntezo, South Africa's Rising Wine Star | The Shift

"Nearly 99% of the population will see no change to the branch that they currently use or would remain within one mile of an alternative outlet, " he said.

BBC: Post Office sign