Why Choose Invisible Kitchen

Invisible Kitchen is passionate about putting the planet first and sourcing the highest-quality ingredients while supporting ethical, environmentally friendly and sustainable practices.  We have a comprehensive green policy and put this into practice in the following ways:

Water is filtered and carbonated in-house, in re-usable, glass bottles

Only using sustainable seafood, certified by WWF as ‘Ocean-Friendly’

Tomatoes, herbs & micro greens grown in the invisible kitchen warehouse garden

Other fruit & veg is sourced from local HK & organic farms where possible

All ‘disposable’ tableware is compostable (bagasse, cornstarch/PLA ‘bioplastic’)

Deliveries are packed in re-usable cooler bags

Ongoing commitment to reduce, reuse, recycle

There are plant-based & gluten-free alternatives

Offering healthy, fresh & unprocessed food

 

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Meet Chef Tom

Invisible Kitchen Executive Chef Tom Burney is a British chef with experience in some of the world’s most influential kitchens.

Tom trained classically in France, spending four years in the spiritual home of food before returning to the UK to further his career. Since then, he has worked at legendary restaurants The Fat Duck (three Michelin stars) and The Square (two michelin stars), and has shared kitchens with the likes of Gary Rhodes, Nigel Haworth, James Martin, Michael Caines and Paul Heathcote.

Tom believes good food starts with good produce – and works to source only the very best ingredients, before cooking them with care to maximise their natural characteristics and health benefits.

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Tom’s vision

“I launched Invisible Kitchen to bring effortless & delicious dining experiences to the busy people of Hong Kong.

“My goal is to provide Hong Kong with a new level of catering, by using methods and ingredients found at the world’s finest restaurants, and bringing them to your conference room, your boat, or wherever you need outstanding food.

At invisible kitchen, my team of chefs, event planners and me are committed to bringing a real kitchen, real cooking and real green philosophy to your next event”

Pure cooking

Whether cooking for one person or one thousand, our chefs add no preservatives or artificial additives of any kind. We keep up-to-date with the latest nutritional information and pass on the benefits by translating that knowledge into healthy cooking techniques.

For instance, to brown meats our chefs use clarified butter instead of oil, because while most oils release harmful ‘free radicals’ at high temperatures, clarified butter doesn’t.

And we pair our most nutritious foods with healthy fats, as studies show they make your body absorb more of the nutrients. These are just two of the endless details that help our chef’s create your dishes.

From stocks to sauces, and desserts to main dishes, everything is made in-house by our passionate and talented chefs using healthy techniques and obsessively-sourced ingredients – because we simply love food, and we care about cooking.

Connoisseurs of good food

With professional training, experience at some of the world’s leading restaurants, and most importantly, a genuine passion for food – our team work to bring a new level of food convenience to Hong Kong.

Cooking well-sourced, natural ingredients with care, nuance and understanding, our team at invisible kitchen are true connoisseurs of cuisine, perfecting every aspect of your food.

How we source the best ingredients

Creating pure and wholesome cuisine means sourcing the very best ingredients so we insist on knowing exactly where every ingredient comes from. Our suppliers are a select group of top butchers, fishmongers and growers, carefully selected to meet the high standards our chefs demand.

It’s not easy to become an Invisible Kitchen Approved Supplier. Our suppliers’ produce must come from a clean location, free from industrial pollution. They must be an expert in their field – dedicated and passionate to their craft. Their products, as a result, are first class.

We are always looking for the most environmentally friendly practice, whether supporting local organic farms, growing micro herbs in-house or working with Hong Kong’s most passionate sustainable seafood suppliers.

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A world of fine ingredients

We’re always on the lookout for outstanding new suppliers and welcome your
suggestions.

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  • Beef – UK & Australia
  • Lamb – New Zealand & Australia
  • Pork – All our pork comes from a single (family-run farm) in the UK
  • Organic, free-range chicken – Australia
  • Duck – French
  • Crab and lobsters – Canada and Alaska
  • Salmon – Norway
  • Vegetables – Mostly imported from Europe & Asia, grown in-house & from local organic farms
  • Cheese – All over Europe.  Predominately France, Spain, UK & Italy

Our Food philosophy

Invisible Kitchen is a chef’s kitchen. Standing over simmering pots and slicing through white onions are our chefs – who believe in making things themselves. Whether it’s stocks, sauces, dips or soups, everything is crafted by our team from our own in-house recipes, so we can ensure the quality of the taste, and know every single ingredient that goes into our dishes.  You imagine that is the norm, but in HK most catering companies are not run by a chef.

There are no added preservatives to prolong shelf-life, no hidden additives to falsify flavour, just simple, well-sourced ingredients that have been lovingly cooked to perfection by our team of talented chefs, ready to be hand-delivered to our customers.

At Invisible Kitchen we cook professionally, cater culinarily and care unconditionally. We harness all the thought, love, tastings, passion and discipline of a restaurant kitchen, and deliver it to Hong Kong’s home and event diners.

If you like our thinking; you’ll love our cooking.

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Conscious catering

We believe the key to healthy food is well-sourced ingredients cooked with care.

We use sea salt, which has more essential minerals than table salt. It has more flavour, too, so we use less of it.

We stay current with the latest nutritional information, cook with the healthiest oils, and use minimal oil wherever possible. Due to health benefits, for low temperature cooking we use olive oil, and we use ghee for higher temperatures. Our dressings are made from the finest extra-virgin olive oil.

We consider the environment in every aspect of business, we use 100% WWF approved sustainable seafood suppliers, we offer 100% plant-based menus, we filter and bottle our own water, and even have our own micro herb garden to supply our kitchen.

The Environmental Health Department have requested that all food businesses who operate online display a copy of their food factory license so the public can be sure they are dealing with registered and licensed providers. Here is ours:

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