Dignity Kitchen in Mong Kok aims to secure HK$2 million commitment to continue supporting disabled employees
A Singapore-based social enterprise operating in Hong Kong is appealing for a local partner to maintain a hawker-style restaurant that trains and employs people with disabilities.
The founder, Koh Seng Choon, revealed that following heart surgery in March he is no longer able to travel frequently to oversee the business in Mong Kok and is prepared to dilute his ownership stake as a “last resort” if the required funds are not secured.
Mr Koh said he received over 30 expressions of interest after making an open plea on social media in June, seeking a local partner willing to commit HK$2 million (approximately US$257,000) in the first year and bring experience in running training and placement for people with disabilities.
Although a variety of organizations — including charities, non-governmental organisations, businesses and consultants — expressed interest, he stated that none were fully aligned with the enterprise’s dual mission of providing training and placing workers alongside managing a food-service operation.
Some were more focused on commercial catering, while others lacked sufficient funding or capacity following government budget cuts.
The restaurant, operating under the name Dignity Kitchen and based at 618 Shanghai Street, has provided vocational training and employment to over 200 people with disabilities since its 2019 opening.
Its founder noted that, briefly, he considered shutting the operation but a visit to the business and seeing employees at work changed his mind.
Under the proposed arrangement, the local partner would join the issue while the Singapore-based parent business retains mission oversight and support.
Although the training-and-placement centre operates as a stand-alone enterprise, its model relies on the partner bringing capital, local networks and operational competence.
Mr Koh said he intends to further explore stake dilution only after all other partnership options have been exhausted, emphasising his preference to maintain the enterprise’s mission and integrity.
He added that the establishment had achieved profitability in Hong Kong and Singapore in past years and that the partner’s role would centre on expanding the training model rather than transforming it into a standard catering business.
For the time being, the founder continues to lead the enterprise, supported by a team in Hong Kong that designs adaptive equipment and training workflows for staff with disabilities.
The search for a suitable partner enters its next phase as the social enterprise seeks to secure the requisite funding and expertise to preserve both its hospitality and social-impact functions.
The founder, Koh Seng Choon, revealed that following heart surgery in March he is no longer able to travel frequently to oversee the business in Mong Kok and is prepared to dilute his ownership stake as a “last resort” if the required funds are not secured.
Mr Koh said he received over 30 expressions of interest after making an open plea on social media in June, seeking a local partner willing to commit HK$2 million (approximately US$257,000) in the first year and bring experience in running training and placement for people with disabilities.
Although a variety of organizations — including charities, non-governmental organisations, businesses and consultants — expressed interest, he stated that none were fully aligned with the enterprise’s dual mission of providing training and placing workers alongside managing a food-service operation.
Some were more focused on commercial catering, while others lacked sufficient funding or capacity following government budget cuts.
The restaurant, operating under the name Dignity Kitchen and based at 618 Shanghai Street, has provided vocational training and employment to over 200 people with disabilities since its 2019 opening.
Its founder noted that, briefly, he considered shutting the operation but a visit to the business and seeing employees at work changed his mind.
Under the proposed arrangement, the local partner would join the issue while the Singapore-based parent business retains mission oversight and support.
Although the training-and-placement centre operates as a stand-alone enterprise, its model relies on the partner bringing capital, local networks and operational competence.
Mr Koh said he intends to further explore stake dilution only after all other partnership options have been exhausted, emphasising his preference to maintain the enterprise’s mission and integrity.
He added that the establishment had achieved profitability in Hong Kong and Singapore in past years and that the partner’s role would centre on expanding the training model rather than transforming it into a standard catering business.
For the time being, the founder continues to lead the enterprise, supported by a team in Hong Kong that designs adaptive equipment and training workflows for staff with disabilities.
The search for a suitable partner enters its next phase as the social enterprise seeks to secure the requisite funding and expertise to preserve both its hospitality and social-impact functions.







































