The service board

Six lines of kitchen work, each with its own ledger

Royal Food Development Limited runs its banquet kitchen from Rm 1202 12/F Dundas Sq, 43H Dundas St, Mong Kok, Hong Kong - 999077, Hong Kong (HK). Every service below begins with a conversation at this kitchen and ends with a stamped production sheet, whether the food is served in our dining room, packed for a household or licensed to a partner across the city.

Imperial Banquet Menus

Imperial Banquet Menus

The banquet service is the centre of the house. A full menu is composed after a tasting conversation in which the kitchen learns the occasion, the guest list and the dishes that carry meaning for the host. From there the development team writes a course plan with timing, portion weights and a clear note on what must be cooked to order rather than held.

Each banquet is built in families of flavour so that the evening rises and settles rather than repeating itself. Cold openers prepare the palate, a double-steamed soup sets the pace, and the heavier meat courses arrive while the room is still warm with conversation. Sweets and tea close the sequence. The kitchen prints the whole plan onto a single ledger sheet that the brigade works from during service.

Banquets are quoted per head with the number of courses fixed before the event. Any change after confirmation is written into the sheet and stamped again, so nobody works from an outdated plan.

Festival Feast Boxes

Festival Feast Boxes

Festival work is packed to travel. The kitchen cooks each feast box in the days before the holiday, seals it in stages and labels every component with its reheating or finishing note. A household receives a box that is closer to a prepared dinner than a delivery parcel, and the instructions assume an ordinary domestic kitchen, not a professional stove.

Boxes are built around the festivals that matter to the families we serve, and each release is tested at home first. The kitchen checks how the dishes hold overnight, how they reheat and whether the finishing steps are realistic for a host who is also entertaining guests. Boxes that fail that test are reworked before they reach the order list.

Orders are accepted well ahead of each season, with collection at the Mong Kok kitchen or delivery by arrangement. Every box carries a packing date and the house stamp.

Private Dining Service

Private Dining Service

The private dining brigade brings the kitchen to a host address. A small team arrives early with its tools, works quietly alongside the household and cooks the agreed menu in the home kitchen or a service area set aside for the evening. The goal is a dinner that feels unhurried, with courses arriving at the pace the host chooses.

Planning covers more than the food. The kitchen asks about the oven, the available bench space, the serving dishes and the timing of any speeches or toasts. That information shapes the menu, because a dish that needs a large flame is not the right choice for a kitchen with a single domestic hob.

After service the team clears its station and leaves the room in the state it found it. Private dining is quoted for the menu plus the brigade, and travel within Hong Kong is arranged at the time of booking.

Recipe Licensing

Recipe Licensing

Licensing turns a tested dish into documentation that another kitchen can cook with confidence. The development team writes a pack containing the method, ingredient list, yield table, storage notes and quality checkpoints, then tests the pack in a partner kitchen before release. The aim is a dish that is recognisable at the pass, not a rough approximation.

Each licence pack is created for one partner and one purpose, whether that is a hotel menu, a retail product or a brand offering. The team agrees on the level of support in advance, from a single written pack through to on-site training for the partner brigade.

Licensing enquiries are reviewed case by case. The kitchen does not release a recipe without a tasting and a written agreement, and it keeps the master version of every licensed recipe inside the house ledger.

Cooking Masterclasses

Cooking Masterclasses

Masterclasses are taught at the working bench of the Mong Kok kitchen, with a small group and one banquet family per session. Guests learn the preparation, the heat control and the finishing steps that make the dish hold together, and they cook with their own hands rather than watching from a chair.

Sessions are kept short enough to stay focused and long enough to finish a full family of dishes. The chef explains why each step matters, so the technique carries into a home kitchen. Guests leave with a folded method sheet and a stamped practice card that records what they cooked.

Classes can be booked for individuals, couples or small teams. The kitchen sets the calendar and limits places so that everyone has room at the bench.

Corporate Catering Runs

Corporate Catering Runs

Corporate catering is planned as a run rather than a one-off order. Offices, launch events and long meeting days book a schedule with the kitchen, and the kitchen builds a standing plan that adjusts by season. Each run is charted in advance so that food arrives at the right temperature, labelled by department and in a sensible order.

The kitchen works from the actual break times of the client meeting, not from the convenience of the delivery route. Menus are built to keep well across a delivery window, and the team checks in after the first run to see what the room ate and what it left behind.

Corporate runs are quoted by the week or the event, and a named kitchen contact is assigned to each account so that changes are handled by someone who knows the schedule.

How a booking moves through the kitchen

Enquiry and occasion A short note reaches the booking desk with the date, the number of guests and the shape of the occasion. The kitchen replies with a proposal slot.
Tasting conversation A chef sits with the host, tastes a small set of dishes and listens for the flavours and memories that matter. This session shapes the menu.
Written proposal The kitchen sends a course plan with timing, portion guidance, dietary handling and a quoted cost per head.
Confirmation and ledger sheet Once confirmed, the plan is copied onto a production sheet, checked by the head of development and stamped with the house mark.
Production and delivery The brigade cooks to the sheet, packs or plates as agreed, and logs the run before it leaves the kitchen.
After-service note The kitchen records what worked and what should change next time, so the next booking starts from a better plan.

Royal Food Development Limited opens its banquet booking window for the coming festival season, and the kitchen invites hosts to reserve a tasting before the diary fills.

Working with one kitchen across several services

Hosts often begin with a banquet and return later for a festival box, a private dinner or a masterclass. Because the same development team keeps the ledger, the kitchen already knows the dietary notes, the taste preferences and the timing habits of a returning host. That continuity is one of the quiet advantages of working with a single house.

A corporate account can move between catering runs and a private celebration without rebuilding the relationship from nothing. A partner who licenses a recipe can return for a masterclass to see the same dish cooked by the people who wrote the pack. The six service lines are designed to feed each other in this way.