Ready-to-eat meals a growing business for restaurant group Tung Lok

ANDREW Tjioe’s refrigerator is usually full of frozen ready-to-eat dishes, ranging from braised pork to dumplings. Produced at the central kitchen of Tung Lok Group – the restaurant operator he founded – these dishes have become mainstays of his dining table.

“I use them in our family regularly, if not on a daily basis,” says Tjioe, who is also chief executive of the Catalist-listed restaurant group.

Herbal chicken, braised pork shank and guo tie (potstickers) are his family’s favourites, he says. “So, I have to ensure that the products are of good quality, healthy, and you can have it on a daily basis.”