In 2012, our company went into R & D, marketed and soft launched our Causeway Bay Crispy Fish Skin as the pioneer to bring this eating habit from Hong Kong culture and gradually recommend to the local food industries.

2012年，我們研發並推出火鍋好拍檔：銅鑼灣香脆魚皮，把這一香港飲食文化帶入新加坡，推薦給本地食品行業同仁。