The Tatler 10: Angela Huang Of Princess Kitchen
Angela Huang, a Stanford graduate and the heiress to Hong Kong's Chee Kei catering group, left her role as a consultant in San Francisco to return to Hong Kong to start Princess Kitchen.
Just one of the 16 food trucks in service around Hong Kong, Princess Kitchen serves rice bowls, toasts and their signature Dragon Bowls—a fresh dragon fruit base blended into a sorbet topped with granola, bananas, strawberries, blueberries, coconut shavings and goji berries.
n our latest edition of the Tatler 10, where we pose ten questions to Hong Kong-based entrepreneurs about their businesses, we caught up with Angela, who tells us why she's grown to love running her own business and her advice for budding entrepreneurs.
What does Hong Kong mean to you?
I grew up in Hong Kong. This place is synonymous with home and family. I love being constantly visually stimulated in this city—there’s a never-ending list of things to do and places to explore. I don’t need to search far for inspiration, I just let Hong Kong do its magic.
Summarise your business in one sentence.
Princess Kitchen aims to bring people together by offering a unique street food experience with our healthy Dragon Bowls.
See also: The Tatler 10: May Chow
What is your proudest accomplishment?
My proudest accomplishment has been the opportunity to contribute to causes that I care about. Last year, Princess Kitchen partnered with Child Welfare Scheme to support their annual City Challenge. We served our Dragon Bowls to over 60 teams during their event to raise funds for disadvantaged families in Nepal.
Last year, on World AIDS Orphans Day, we donated all of our sales to Chi Heng Foundation, a charity supporting AIDS-impacted children in China. The idea was not only to fundraise, but also bring together volunteers and supporters to raise awareness. The event meant a lot to me because I have been volunteering for Chi Heng since I was in high school.
What do you love most about running your own business?
It has been a steep learning curve. I like to be constantly challenged and this business has really stretched my ability to analyse, think, execute, and adapt.
What advice can you offer budding entrepreneurs?
Listen to your audience. Rely on your intuition as much as the numbers. Due to the mobile nature of a food truck, Princess Kitchen is exposed to different consumer preferences all the time. Every time the truck rotates to a new location or caters at an event, a lot of thought goes into providing the ideal experience.
As an entrepreneur, what do you think sets you and your business apart from the competition?
Through my signature dish, I hope to bring something new to the market. The dragon fruit blend is completely homemade—without using any pre-made puree from suppliers.
Who inspires you and why?
My father inspires me. I love him the most.
See also: The Tatler 10 with Victoria Tang-Owen
Looking back do you wish you had done anything differently?
Not really. When it comes to my career, I’d like to think that the good and bad all happen for a reason. I get to learn from my mistakes.
What's your end goal?
I don't necessarily see the end goal. I think in business it’s ok not to have a fixed goal because the world tomorrow is very different from the world today. I deal with this uncertainty by giving my best to everything I do.
What are your words to live by?
Be patient. Take one step at a time. Make incremental improvements every day.
Find out more about at princesskitchenhk.com
See other Tatler 10 interviews with Betty Ng, Pearl Shek, and Harris Chan