Sing Kee Seafood Restaurant

Electric Cooking Appliances Delivered Michelin Signature Dishes

Honoured with Michelin one star, Sing Kee Seafood Restaurant is equipped with a comprehensive range of all-electric cooking equipment that is both environmentally friendly and energy-efficient. The range of equipment including electric steam cabinet, Chinese induction wok, induction soup boiler etc. can bring out more gourmet flavours, many signature dishes of the restaurant are also well received by its customers. Such as Sing Kee seafood fried rice and sautéed razor clams in black bean sauce, both are prepared by a Chinese induction wok.

The restaurant chefs teach all-electric cooking skills to students of cooking schools, they would also exchange their insights on the use of all-electric cooking equipment with other chefs and industry peers. By doing so, they help demonstrate the energy saving performance to their peers. After switching to all-electric cooking appliances, Sing Kee saved approximately 400,000 unit of electricity per year. In addition to energy cost savings, the restaurant also helps promote the good practice of environmental protection and energy conservation.

Via the implementation of energy-saving initiatives in the kitchens, the group aims to raise awareness among its employees and minimise the impact of environmental pollution. Firstly, the air conditioners and lighting are located into different zones within the restaurant, there will be more flexible to control the setting based on customer flow. For instance, when there are fewer customers in the restaurant after lunch time, the lighting and air conditioners in certain zones can be switched off to reduce energy consumption. Last but not least, the restaurant also installed anti-ultraviolet window film and curtains to minimise the heat from sunlight, thereby effectively preventing room temperature from rising. The restaurant also encourages its customers to dine outdoors, while enjoying the seaside scenery in the midst of cool ocean breezes.

Victoria Harbour Restaurant Group

The Success of Cooking a Crispy and Tender Roast Goose

Victoria Harbour Restaurant Group is one of the pioneers in electric cooking. The Group took the initiative in using electric cooking to deliver delicious cuisine.

Hui Pak Nung , product manager of the Group, believes that implementing energy-saving cooking equipment is the industry trend. Many restaurants experience the benefits of switching to electric appliances that provides a cleaner and quieter working environment. Compared with Hong Kong catering industry in twenty years ago, the operation of restaurant has huge change nowadays. The industry suffers from insufficient manpower. However, a safe and clean working environment plays an important role in attracting new staff as well as retaining valuable employees. “The use of electric cooking appliances not only lowers kitchen temperatures, but also enhances communication among chefs in quieter kitchen,” Sidney Lo , assistant product manager of the Group said.

The Group serves the dish in ‘make to order’ basis with electric cooking appliances which maintain stable quality of dishes. For example, the signature dish – crispy and tender Roast Goose is made by electric combination oven. Another dish - Buddha Jumps Over the Wall - brings out gourmet flavours when boiled in an electric steam cabinet. Hui said: “It is easier to control cooking temperature and time by using electric appliances. For example, the constant cooking temperature and built-in timer of electric fryer reduces manpower required to monitor the cooking time, thereby enhances efficiency. Just set the right temperature and time, and then crispy food is ready to serve.”

Hui considers switching to electric cooking appliances for lower energy costs and better operational efficiency in the kitchen. Therefore, many restaurants of the Group have begun to change to electric cooking gradually. He will encourage industrial peers to adapt electric cooking and work together to contribute to environmental protection.

Dragon King Restaurant Group

Saving Costs while Preserving Signature Flavour from Green Kitchen

As a newly emerging player in green kitchens, Dragon King Restaurant Group has adopted all-electric cooking appliances for all of its restaurants. This step can reduce operating costs and improve the working environment for its staff, making a significant contribution.

Mr Wong Wing Chee, Chairman of the Dragon King Restaurant Group, is exploring new culinary cultures. Back in 2011, he took the initiative to adopt ‘all-electric kitchen’ with the help from CLP in an attempt to improve the food quality, energy management and working environment. “Going for ‘all-electric kitchen’ can save about 30% in energy costs compared to traditional gas cooking, reducing our overall operating costs,” said Mr Wong. As a result, Dragon Feast Restaurant & Bar, one of Mr Wong’s restaurants that opened in Link’s shopping mall at the end of 2015, serves as a green kitchen with various energy-saving measures, including LED lighting, zoning of lighting and air conditioning. In addition, as a pioneer of green catering, Mr Wong and CLP have joined hands to arrange a number of organisational visits to his environmentally friendly kitchens, serving as a role model to other players in the industry and offering opportunities for them to share their views.

Leung Woon Hing, an Executive Chef, prefers the faster, more stable heat induction produced by electric cooking appliances. The chef can cook the dishes easily. “In fact, there is no difference between electric cooking appliances and traditional gas cooking appliances in terms of operations and heat transfer. For instance, an electric wok can preserve the signature flavour of wok cooking of Green Fresh Vegetables with Abalone Slices. Even traditional Roasted Meat and Grilled Baby Pigs can be grilled with Electric Ovens and Electric Roast Pig Ovens with more consistent quality” said Leung. Customers are very satisfied with the preservation of flavours. Leung believes using ‘all-electric kitchen’ can significantly reduce cooking fumes and noise from the kitchen, thereby improving the working environment and health of chefs. “There has been a reduction of coughing and breathing illnesses among chefs, after adopting ‘all-electric kitchen’. Even my wife praises me for being more polite. Before that, I spoke very impatiently. Now my voice is also clearer,” added Leung.

Chuen Cheung Kui

Electric Kitchen Brings Traditional Taste to Perfect

Chuen Cheung Kui, with more than 50 years of history, is probably the best-known Hakka restaurant in town.

The restaurant is willing to try new cooking appliances that bring traditional Hakka taste to perfect. Back in 2004 when the Headquarters in Mongkok was relocated, Mr Edward Chan, the third-generation owner of Chuen Cheung Kui, made a determined attempt to replace the diesel cooking appliances with all-electric ones. During these 12 years, the owner highly appreciated the benefits of energy efficiency from electric kitchen.

Mr Chan recalled that there is lack of experience for adapting electric cooking equipment at the beginning stage. Thanks to CLP’s professional advice and proactive provision of energy monitoring services in terms of energy usage, analysis and efficiency, all these services help to optimise energy saving of the kitchen.

The signature salt baked chicken of Chuen Cheung Kui involves a series of complicated processes. Electric cooking appliances are relatively easy to manage and allow more precise control of the cooking time and food quality, this enables customers to enjoy the traditional Hakka dish.

With the Electric Steam Cabinets, the restaurant has now geared up to produce braised pork with preserved vegetables, a dish which used to take longer time to prepare. Thanks to even heat distribution and more precise temperature adjustments, the restaurant could increase the dish productivity but also save 20% of energy consumption.

Mr Chan said, "Our chefs found that the electric cooking appliances are easy to use and control, even heat distribution also works well for cooking. Moreover, these appliances are more durable with minimal maintenance, which help to save significant amount of operation expenses.”

To further achieve energy saving, Mr Chan decided to switch to LED lighting and apply zoning system for lighting and air-conditioning according to customers’ occupancy. The investment has been paid back in one year and he highly recommends this solution to other business partners.

Ho Choi Group

Achieving a Win-win Situation with Green Restaurant Practices

Excellent food quality and outstanding environmental policies provided by Ho Choi Group which also won the gold award in the ‘Chinese Food & Beverage’ category of CLP ‘GREENPLUS Award 2015’. The popular brands of the Group include Ho Choi Seafood Restaurant, V Cuisine, Choi Wan Hin and The Grand Hall. Also, the implementation of green restaurant practices is the key success in recent years.

The Group's restaurants introduced energy-efficient cooking appliances, significantly reducing the amount of heat and cooking fumes generated while creating a safer and more comfortable working environment. The restaurants also applied LED and T5 lighting, coupled with smart zoning control to air-conditioning system which helped the Group to save overall energy costs by 20%.

The Group also subscribed to GREENPLUS Energy Billboard, which provides regular report comparing the energy consumption of each shop against peers within same industry, therefore enhances energy saving.

Employees are encouraged to be proactive in saving energy in line with Ho Choi Group’s corporate environmental measures. The Group then distributes half of the energy saving amount in every month to all employees as an incentive. This culture of green sharing has been further promoted since 2014, energy-saving ambassadors actively encourage colleagues to share green tips in supporting environmental protection.

Yeh Lam Kwok

Centralised Food Processing Workshop Implementing Green Measures

Yeh Lam Kwok (YLK) Group was founded in 1988 to start with Southeast Asian cuisine. Till now, the Group has expanded up to 40 restaurants in different variety of cuisines.

In 2013, the Group relocated its centralised food processing workshop and head office to Tuen Mun. The workshop has been awarded ISO22000 food safety certification which is using all-electric equipment to handle food and sauce processing. The automation function of electric cooking equipment can standardise the operation procedures and enhance the staff’s working efficiency in order to practise ISO management.

In order to prepare delicious home-made sauce, many steps and long working hours are required by using traditional cooking equipment. After the usage of electric cooking equipment with pre-set timer function, the cooking process is now more systematic. This can relieve staff’s workload and allow more flexible manpower allocation.

The sauce for YLK’s signature Curry Beef Brisket serves as a good example. The chef has gone through several trials to manage the time and temperature setting of electric tilting kettle so that he can still consistently deliver the tasty curry sauce from twenty different spices.

Mr Wong, a supervisor at YLK’s workshop, mentioned that the group understands the importance of working environment to the staff. After the implementation of all-electric workshop, the cooking equipment generates less cooking fumes. This can significantly enhance the indoor ventilation and also improve the health of the staff.

According to Ms Lau from the management of YLK Group, the new centralised food processing workshop with electric cooking equipment can help to reduce the energy cost by 25% per year compared with that of the old workshop. The group has also subscribed the GREENPLUS Energy Billboard to analyse each restaurant’s energy performance against peers within the same industry and therefore created opportunities to enhance energy saving performance.

HK Old Restaurant

Traditional Shanghainese Cuisine Derived from Electric Kitchen

Hong Kong Old Restaurant has run its business over 20 years. After the completion of tenancy, the group decided to purchase the premises to retain their long service employees and loyal customers. To take this chance, the kitchen was renovated for enhancing energy efficiency and operation effectiveness.

Electric Cooking Equipment Delivered Outstanding Performance

Mr. Leung Hin Wai, the founder of the restaurant realised the trend of using electric kitchens and the strengths of electric cooking equipment: highly efficient and energy-saving. Therefore he adopted new appliances, including electric steam cabinets, dim sum electric steamers and dishwashing machines, etc.

The electric steam cabinets allow better control of heat particularly for making their signature dishes Steam Shad and Hairy Crabs. It can retain the original flavour of dishes and also speed up the cooking process in order to meet customers’ demand during peak hours.

To relieve workload and improve efficiency, the Hong Kong Old Restaurant implemented dishwashing machines from beginning. High temperature steam washing can sterilise utensils and allow customers to enjoy their meals.

Green Kitchen is Highly Welcomed by Staff

"After adopted the electric cooking equipment, the kitchen delivers better working environment with comfortable indoor temperature, more silent and less cooking fumes. This green kitchen not only facilitates staff to concentrate at work, but also enables lower indoor temperature which is more ideal to maintain food quality,” said Mr. Leung.

In fact, it was a good try for Chinese traditional restaurant to use electric cooking equipment. After a short adaption period, even elder staff can manage the equipment well and experience the benefits from eco-friendly kitchen. They expressed appreciation on the working environment. At the same time, the customers’ dining experience has been enhanced. Compared with traditional cooking, the energy saving of 30% has been achieved from electric cooking equipment.

Tao Heung

Heat Reduction in Kitchens Enhances Staff Efficiency

Traditional restaurant kitchens are oftentimes filled with heat, noise, and cooking fumes, which make for disagreeable, 'sauna-like' working environments for the crew. With the increasing popularity of electric stoves, and support of the CLP GREENPLUS programme, many restaurant owners have adopted electric cooking equipment.

By employing electrical cooking equipment, restaurant owners not only can reduce operating costs and improve energy efficiency, but also provide their employees with a cooler and more comfortable working environment.

As traditional cooking equipment transfers heat to the pot through air, a lot of heat is lost. This not only creates a waste of heat energy but also raises the room temperature. Moreover, to maintain a cool, comfortable environment, restaurants often need to adjust lower temperature of the air-conditioning, which means an increase in energy bills and a decrease in cost efficiency.

Reduction of noise and waste gas enhances safety and health

To increase energy efficiency and improve the working environment, Tao Heung Holdings Limited (hereafter referred to as Tao Heung) entered into a partnership with CLP and switched to electrical cooking equipment as well as energy-saving appliances. According to the Group's Executive Director Ms F.C. Wong, the 5S Quality Environment Management System has been adopted in all of their restaurants, offices, and the logistic centre. Most of their branches have also switched to electrical cooking equipment in the hope of creating 'cool kitchens'.

Wong noted that traditional cooking equipment, although being impressive for its signature of powerful cooking, often causes problems for the workplace. "Heat from traditional cooking equipment is easily lost in the air and directly lowers the efficiency of air-conditioning; and burning of gas also causes enormous noise and cooking fumes that would lead to adverse effects on the chefs' health." She points out that electrical cooking equipment, first of all, stabilises the quality of cooking. The use of electricity also enhances energy efficiency, workplace safety, as well as employees' health. Therefore, Tao Heung Group is happy to switch to electrical cooking equipment to boost productivity and promote environmental friendliness.

Quiet and comfortable work environment ideal for sharpening culinary skills

As supply of electricity remains an issue with some of the branches or shopping malls, only a number of Tao Heung's restaurants adopted electrical cooking equipment, such as Tao Heung Super Pier 88 in Sheung Shui. Nevertheless, compared with traditional Chinese kitchens, those branches having adopted the new electrical cooking equipment manifested significant improvements in the work environment. Not only the workplace is now much cooler and quieter, the air is also fresher while quality of food is well-maintained. Ms F.C. Wong said that their energy costs reduced consistently in recent years with the Group's gradual switch to electrical cooking equipment and energy-saving solutions.

However, Wong also admitted that the kitchen crew's cooperation is essential to such a switch. "For instance, our chefs would have to give up their 'wok-tossing' practice." She said with a smile that they are lucky to receive much guidance and encouragement from their senior management. Besides, as the work environment has been significantly improved, the change is also well-received by the kitchen crew. "Enhancing the work environment helps the chefs to concentrate on their job, which means they have more time to sharpen their culinary skills. This boosts competitiveness for both our company and employees, and brings our customers more high quality dishes."

Kei Hing

Falling in love with the well-developed technology on first try

Perhaps in the eyes of some Hongkongers and restauranteurs, using electrical cooking equipment is a novel concept. To Benny Lo, G.M. Director of Kee Hing (Holdings) Ltd., though, the technology is pretty well-developed. "There is no way to go back after you have experienced the benefits electrical cooking equipment brings, as well as its energy-efficient performance." Lo said.

Again, with CLP's recommendations and support, Lo started to adopt electrical cooking equipment between 1999 and 2000. The company has even adopted electrical cooking equipment in all the branches they have opened in recent years. "Take the example of our restaurant on Lam Lok Street in Kowloon Bay. All of the stoves, steamers and grills are electric-powered. Combined with other energy-saving measures like the use of LEDs, our company has cut down our overall energy costs significantly."

Compared with its sister branch across the street that still uses traditional cooking equipment, Lo revealed that the use of electrical cooking equipment at the Lam Lok Street restaurant has outperformed in terms of indoor temperature, air quality, and noise level. "As the use of electrical cooking equipment makes for a better work environment, some of our employees told us that they were willing to take pay cuts in exchange for opportunities to work at the branches adopting electrical cooking equipment. This is a good example showing how talent attraction and retention can be achieved through improvement of working environment.

Consistent equipment functionality ensures product quality

Benny Lo admitted that it took time for the kitchen crew to adjust to the switch from traditional cooking equipment to electric-powered appliances. "Once they've mastered the methods and ways of handling the equipment, the cooking processes will become even more efficient." Lo said. He explained further with the example of electric grills. As the electric grills are equipped with temperature control functions, the quality of Cantonese roast products is stabilised without the need of frequent checks on the temperature manually. The kitchen crew, therefore, are left with more time for other tasks on hand.

Having adopted electrical cooking equipment for years, Lo estimated that the use of electricity reduces energy costs for their company by 30%. "This relieves our pressure brought by increasing rent, salaries and ingredient prices and reduces the overall operating costs. This way, our customer can eventually benefit from our stable prices." He added that as restaurants emit less heat, the surroundings have become cooler, which is a plus of energy saving for everyone.

Cool Kitchen

A Brand New Catering Business Concept

Opened in July, Cool Kitchen is a private kitchen style restaurant that is built on a low carbon emission business model. It has successfully reduced carbon emission by adopting a range of energy-efficient equipment.

Chinese steam cabinets used by most Chinese restaurants produce massive amounts of steam that can raise kitchen temperatures by several degrees. Cool Kitchen has cleverly implemented a heat recycling system to make use of such 'waste heat'. To collect waste heat, a heat exchanger is installed on the top of a Chinese steam cabinet. When cool water passes through the exchanger, it will be heated for cleaning and cooking purposes, turning 'waste heat' into a free energy source.

Thanks to its ingenious open kitchen layout, cool air from dining area is circulated to the kitchen before being discharged. Besides airflow circulation, the restaurant has adopted electric cooking equipment which effectively lower the temperature in the kitchen, thereby helping Cool Kitchen live up to its name. The establishment's energy saving solution has enabled it to:

Produce 1 million bowls of low carbon noodles per year

Reduce its carbon emissions by 100 tonnes and save 30% in energy expenses each year

Tim Ho Wan

A Fully-Electrified, Michelin-Starred Dim Sum Kitchen

The well-reputed restaurants are facing the challenges of food quality control and manpower allocation with an influx of customers. Tim Ho Wan is no exception. With CLP's assistance, they opened a branch at Olympian City in 2013 by introducing 'All-Electric' open kitchen that perfectly matches with overall environment and operation procedures.

'All-Electric Kitchen' makes for a comfortable environment

Given that the new branch has a significant increase of customers, the open-kitchen style was adopted for enhancing the speed of service while maintaining the best practice of dim sum cooking: made to order.

Mak Kwai-pui, owner and head chef of the Michelin-starred dim sum restaurant, explained this further, "The most common problem with traditional open kitchen is the overall temperature rise within the shop area, while the cooking fumes are spread out to whole restaurant. To counteract this, the air-conditioning and ventilation will be turned up but this will consume more energy."

All-electric kitchen is an ideal solution to this problem. The heat distribution of electric cooking appliances for dim sum is steadier while heat loss and cooking fumes are largely reduced. Also, the electric kitchen facilitates less noise so that the customers can fully enjoy their food while appreciating the cooking process.

Another advantage of electric cooking appliances over traditional ones is easy control. Chef Mak remarked that even new employees would be quickly familiarized with the cooking procedures and food processing which in turn stabilizes the food quality and makes manpower allocation hassle-free.

Creating high quality dim sum with electric cooking appliances

Various Michelin-starred dim sum hugely popular amongst the customers, show a good example of how electric open kitchen works its magic. Such as baked barbecued pork bun with the use of induction wok cooker, the cooking process is greatly enhanced as the sauce is less likely to stick to the wok or turn sour. Besides, the use of electric oven for baking the pastry layer makes the buns soft and crispy. This is the key for the bun to act as a 'pillar' of the menu!

Moreover, the steamed vermicelli rolls are cooked by electric steamers which are able to maintain the freshness and thin texture of the dish. The streamers are also much more energy-efficient than traditional one, whereby the energy costs can be reduced by 30%. As for other well-known fried dim sum like turnip cakes, fried pork dumplings and spring rolls, the quality is even more stable than before.

Tim Ho Wan is a good example demonstrating the ability of creating equally tasty dim sum dishes in all-electric kitchen, with better control of food quality and higher energy efficiency.

Taste of Asia Group Limited

Focusing on People to Sustain Eco-Awareness

Taste of Asia Group Limited won 2014 CLP GREENPLUS Recognition Silver Award in Hong Kong Style Food & Beverage Category. Being one of its sub-brands in a popular style, Café 100% is focusing on people to implement environmental conservation for all stakeholders including the customers and staff.

Internal and External Eco-Friendliness

'Made to Order' is the principal of Café 100 which serves the food in a freshness way to enhance customers’ satisfaction. To create even greener dining environments for customers, the group adopted CLP’s suggestion by using eco-friendly interior design and energy-efficient cooking appliances. Without excess spotlight illumination, simplistic layout was also applied for minimising energy consumption and light pollution. To reduce cooking fumes and smoke, the group therefore adopted the electric cooking appliances as well as the hydrovent system. Despite the outlets are locating near to residential area, the benefits of those measures are substantial to sustain a greener environment.

Caring on Working Environment

To provide safe and comfortable working environment, electric cooking appliances are now widely used in the kitchens. Direct heat transmissions of electric cooking appliances greatly reduce the risk of burn injuries. Also the operation of appliances is relatively simple and convenient which enables the staff to concentrate at work easily.

Efficient Measures Greatly Reduce Energy Consumption

Mr Ping Orr, Chairman of Taste of Asia Group Limited always inspires his staff with innovation. Their designed flat-style Chinese induction wok is well performed with many Chinese cuisines in particular to fried rice with spicy beef (one of their signature dishes). It proves that induction cooking can deliver Chinese style cuisines perfectly. According to Mr Orr, the adoption of energy saving measures and all-electric kitchen can reduce total annual energy consumption by 16%, which is a very encouraging result.

The subsidiaries of Taste of Asia have participated in GREENPLUS Energy Billboard, which enables them to monitor existing energy performance and benchmark peer performance. The group now can better manage their businesses in different brands and branches for energy efficiency in order to practise corporate social responsibility.


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