Established by the Hong Kong Sheng Kung Hui (HKSKH) Welfare Council, the Good Kitchen is a social enterprise with “love and care”, “environmental protection” and “health awareness” as their principles of management. The restaurant has gained an excellent reputation and has become a popular dining spot since its establishment last year.

Mr Joe SHAM, Assistant Director of the SKH Welfare Council, says, “Half of our staff are housewives. In addition to providing catering training to our employees, we also offer counselling support to them when necessary, so that they have better coping skills and problem-solving ability.” The restaurant indeed gives a high priority to employee welfare. Their management culture also puts emphasis on communication, encouragement, mutual appreciation and mutual acceptance.

Good Kitchen also outsources its cleansing and dishwashing services to another non-governmental organisation, thereby providing employment opportunities to recovering mental patients.

The restaurant uses energy-saving cooking equipment to reduce fuel consumption. Locally grown ingredients, such as jade perches and grey mullets, are used to cut down on fuel consumption during transportation. No MSG is used on the dishes, and only fresh and natural ingredients are used. That’s how the staff ensure that the dishes are tasty and healthy. Also, the restaurant has initiated a number of waste reduction practices; bones and remains from fish, for example, are used to cook soups while unused vegetables are made into fried-rice dishes.

The restaurant uses energy-saving cooking equipment to reduce fuel consumption. Locally grown ingredients, such as jade perches and grey mullets, are used to cut down on fuel consumption during transportation. No MSG is used on the dishes, and only fresh and natural ingredients are used. That’s how the staff ensure that the dishes are tasty and healthy. Also, the restaurant has initiated a number of waste reduction practices; bones and remains from fish, for example, are used to cook soups while unused vegetables are made into fried-rice dishes.

Joe also places an emphasis on using fresh, seasonal products. In this summer season, more fruits and vegetables are available on their menu. In addition, during afternoon break, Good Kitchen even conducts cooking classes for schools and organisations to promote the culture of healthy eating.