Dream Kitchen
Grace Choy
??"Hong Kong Best Private Kitchen" - CNN ??World's Best Woman Chef Cookbook Award . ??1,000,000+ followers on Facebook ??Contributing Writer for China Daily, The Japan TImes, Toyokeizai
Dreams inspire everyone.
At 43, I shifted from office work to the culinary world.
Though I haven't found widespread success, I'm fortunate to still be following my passion.
Not all chefs are lucky as I am.
I've repurposed my kitchen into a pop-up kitchen, offering other chefs a chance to pursue their aspirations.
Chefs aren't typically entrepreneurs, and starting a restaurant carries significant risks.
A pop-up kitchen minimizes these risks, providing a platform for chefs to test the waters and display their culinary talents to the world.
At 60 years old, Chef Ryu Osaki continues to pursue his dream with unwavering passion. Despite the passage of time, his dedication to his culinary craft remains as strong as ever, exemplifying that dreams have no expiration date.
The first pop-up chef at ChoyChoy Kitchen??Chef Ryu Osaki, a master of Cantonese cuisine, stands out as a leading figure in his profession.
His illustrious career includes prestigious roles such as Executive Chinese Chef at Peninsula Tokyo and Grand Hyatt Tokyo.
Accumulating over four decades of expertise in the culinary arts, Chef Osaki has refined his craft through interactions with Hong Kong's culinary elite, including hotel head chefs, renowned chefs, and restaurant owners.
His celebrated creation, the exquisite Yoshihama dried abalone in a deluxe sauce, has garnered acclaim from connoisseurs.
At 60, Chef Ryu Osaki is passionately pursuing his lifelong dream of opening his own restaurant. Truly admirable.
For reservation, please contact Chef Ryu Osaki.Ryumi Kitchen
090 6193 275
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