{"id":7898,"date":"2011-03-07T03:03:08","date_gmt":"2011-03-07T03:03:08","guid":{"rendered":""},"modified":"2011-03-07T03:03:24","modified_gmt":"2011-03-07T03:03:24","slug":"The-Asian-Foodie-s-New-Business-Model","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=7898","title":{"rendered":"The Asian Foodie\u2019s New Business Model"},"content":{"rendered":"

With restaurants being notoriously difficult businesses to start, Asia\u2019s food-loving entrepreneurs are choosing to leave things more open-ended.<\/strong><\/p>\n

Take Corner Kitchen, for example. It\u2019s not a restaurant; it\u2019s not a cooking school either. And yet the 65-square-meter location is often the scene of dinners, parties and cooking classes.<\/p>\n

Almost four years after she opened it, owner Vivian Herijanto still struggles to define the space. It is, fundamentally, exactly what the name suggests: a kitchen. Except that its many times bigger than the size of a typical kitchen in Hong Kong\u2014and anyone can rent it. Turn it into a party space for that special birthday. Invite your closest friends over for that big feast you don\u2019t have space for in your apartment\u2014you can cook or the Corner Kitchen chef will cook for you, or both. The chef can teach your friends how to make an impressive three-course meal.<\/strong><\/p>\n

America’s Next Great Restaurant – Bobby Flay Interview <\/em><\/strong><\/p>\n