Full coverage of licences and fit-out — from idea to opening.
For full meals and fuller kitchen cooking. Higher expectations on cooking equipment, ventilation, fire safety and hygiene.
For light meals, snacks and drinks with a more limited cooking scope. Often more flexible than a General licence on some equipment/space points.
Central kitchens, sauce/prepared-food production, wholesale or supplying other outlets usually need a food factory licence.
Taking over an existing restaurant — handle transfer to reduce downtime, aligned with ownership, lease and FEHD process.
Serving alcohol needs a separate liquor licence. We help prepare materials and align with board requirements and site conditions.
Selling siu mei/lo mei may involve extra permissions and hygiene conditions. Clarify product scope before applying.
Fire drawings, extinguishers, escape routes aligned with licence needs.
Kitchen extract/make-up air for FEHD and building management.
Meter capacity and drainage drive kitchen and hygiene layout.
Shopfront, kitchen and seating — operations and approvals together.
Submission, inspection, supplements through to licence issue.
