Charity guru Jo Soo-Tang is pairing Hong Kong’s top chefs with intellectually-disabled youth to provide purpose to their lives.
Philanthropist and foodie Jo Soo-Tang has long bemoaned the lack of her favourite Australian snack, lamingtons, a coconut-dusted and chocolate-encased sponge cake, in Hong Kong.
Two years ago, Jo’s charity work assisting disadvantaged Hong Kongers brought her to meet Brian, who has an intellectual disability. The pair worked with chef Michael Smith of former Central restaurant Moxie to place Brian into the venue’s kitchen on a work programme to assist with day-to-day operations.
For two days a week, Brian produced then-viral handmade lamington cakes, selling for HKD88, much to the satisfaction of Jo who found relief of finding a source for her sugary indulgence, and making an impact in Brian’s life.
The Australian-Chinese founded r é n Hong Kong in January 2023, a charity supporting disadvantaged youth in Hong Kong with opportunities to enter into the F&B industry, after the success she saw with Brian’s case to bring meaning to his life.
“[We began r é n] from wanting more exposure [of Brian’s story] at Moxie. His lamingtons and work were showcased all across Hongkong Land’s [properties] in early 2023. From February 2023, we began placing our first interns across Hong Kong to work in restaurants, cafes, and hotels.”
After providing domestic workers with free swimming lessons, increasing awareness of endangered species, and raising money for treatment of underprivileged cancer patients in Hong Kong, Jo’s latest project at r é n strived to provide purpose to individuals with autism, aspergers, Down syndrome, and a range of intellectual disabilities.
Estimates from semi-official social service organisations find that around 90% of intellectual-disabled school-leavers in Hong Kong do not find employment. In 2023 alone, Jo placed 35 interns, part-time, and full-time workers in F&B venues in Hong Kong. Last year saw 30 disadvantaged Hong Kongers earn employment including one refugee.
Her reason for pairing up disadvantaged youth with Hong Kong’s top chefs and restaurants was simple: “ I love working with chefs and I love food. Eating is so enjoyable. It opens so many doors for so many people, it doesn’t matter where you are from or who you are. You can just mingle so easily if there’s food on the table.”
Kitchen work and hospitality jobs within the industry are, to Jo, a key part of providing real-world work skills and gainful employment for intellectually disabled and disadvantaged youth in Hong Kong lacking opportunities to level up.
Success stories of r é n’s work in the F&B industry have included placing interior design student Louis with part-time work at Pâtisserie Millefeuille, who grew up since 8 years old in a Hong Kong Student Aid Society youth hostel. Similarly, Toeby, who like Louis came from a disadvantaged family situation, joined the industry to work at Soho House Hong Kong as a kitchen commis.
Samuel, who has an intellectual disability and autism, works as an assistant waiter working at French restaurant Clarence with chef Olivier Elzer. Shake Shack fans may recognise Ann who works at the brand’s Pacific Place branch two days a week as a shop assistant. She has Down syndrome.
Jo’s compassion for assisting people with disabilities holds a deep root within her family. “My brother-in-law has an arm disability where his wrists do not extend out. He had a hard time during his childhood.”
“At my age today, I do not want to do things for show. I really want to create a strong impact and leave a good footprint for the community. I want to be able to see the kids that I help grow.”
The community of top chefs in Hong Kong grew a compassion for Jo’s project, with the successful mentors spreading the message “like a Domino’s effect” to assist Hong Kong’s disadvantaged youth. “Everyone that has joined the kitchen through our programme is very teamwork driven with a high EQ and IQ.”
Beyond their placement programme, the charity also pairs up with chefs to host FOOD+FILM series, menus inspired by films. Their December event tasked David Lai of Neighborhood to craft an evening of food and wine, with all funds supporting the programme.
“David understands and can relate to those with a variety of abilities. He doesn’t believe [individuals with intellectual disabilities] should be labeled. They just need a tailored path that may not be subject to a particular set norm within society, attentive education, compassion, and to be treated with kindness.”
r é n also assists with hosting community workshops and access to wellness resources enabling a comprehensive growth and support.
Within a similar space in Hong Kong, the Nessbit Centre in Sai Ying Pun operates Café 8, a social enterprise initiative for adults with learning disabilities to learn real-world skills in the trade. Dignity Kitchen in Mong Kok sells a range of Asian delicacies, staffed exclusively by physically and intellectually-disabled Hong Kongers.
Jo’s future plans for r é n seek to grow the charity in the developing social enterprise space. “We want to make it a brand that people start recognizing for our products and programmes.”
In 2025, the charity seeks to continue to pair top chefs in Hong Kong with individuals looking for a hand up to learn practical skills and grow.
Read more about r é n’s vital work to Hong Kong’s disadvantaged youth by checking out their website here.
