The root of My Kitchen® Restaurant is Heng Hong Tin Kee (HHTK) Restaurant who established since 1950s’ in Melaka by the grandfather who originally from Hainan Island, China. The grandfather started off the business with just selling Hainanese Chicken Rice. Along with business establishment, selected authentic Hainanese cuisine was included in the menu, and it got well-known ever since then, especially the authentic Hainanese Mutton Herbs Soup.

Looking at the market opportunity and threat of clan’s home-recipes to be eliminated from the market, My Kitchen® founder forgo her Marketing Executive job, and started My Kitchen® in 2004.

My Kitchen® Restaurant specialized in Melaka Hainanese Cuisine whose recipes are originally inherited from family. With more than 5 years of business experiment and R&D, My Kitchen® is opening up her Brand Licensing opportunity for the very 1st time to only qualified investors along with her Brand Objective and Mission.

Brand Objective & Mission

My Kitchen® Brand Objective
To serve and create awareness of our very owned Authentic Melaka Hainanese Home Recipes to the market.

My Kitchen® Brand Mission
The restaurant that reminds you about traditional authentic Melaka Hainanese cuisine!

Founder’s Background

Hi, welcome to My Kitchen® Restaurant website. I am Candy Wong, the founder and Chief Chef of My Kitchen®. I graduated from University of Southern Queensland (USQ), Australia, Bachelor of Business, major in Marketing. I grown up in a restaurant family and what drive me into opening up own restaurant are my interest, passion and knowledge towards food and cooking, and do not wish our home-recipes which passes down from generation to be eliminated from the market where many people are actually hungry for that.

Before this, I’ve turned down all enquiries in carrying our brand name as I wasn’t ready myself. After years of experiences, R&D and favourable comments from customers, I am confident now to offer my branding to only qualified investors. Not just that, sharing knowledge is one of my interest as I strongly believe no give no gain ya!

Somehow, running a restaurant business is neither easy nor difficult, but it is a tough job, you need interest, passion, consistency, stamina to make it survive throughout the years with high-and-low problems, mistakes, natural affections and many other unpredictable circumstances.

What I wish for is hoping all of you would like my restaurant and our very own authentic home-recipes which you may not easily find it elsewhere in the market.

Your support to us is most appreciated.