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.
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.
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.
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.
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.
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.
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.
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,
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.
"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
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.
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
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.
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."
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
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
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
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
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
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.
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.
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
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
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 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
'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.
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.
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.