Café Asia and Sweets & Bake Asia 2017
By Olivia Tiboleng
Chef Stella Chan Wing-yan does not work in the kitchen of hotels or restaurants; instead she works in the kitchen of private homes. Once her client has given her the green light for the menu she proposed, chef Chan, along with her business partner, would then proceed to work. In Hong Kong, many businesses have adopted this win-win model of bringing their services to customers. This helps them to cut down on production and overhead costs. As a former PR executive who loves to cook, chef Chan says, “I wouldn’t like to open a restaurant, as it would incur very hefty costs, especially rent.” She adds that with a tailor-made menu, she cuts down on food wastage and saves money. Her clients range from families in apartments to the rich living in luxurious houses.
By Olivia Tiboleng
By Olivia Tiboleng
By CWA
