1. Various of volunteers packing lunch boxes for low-income and street-sleepers in the area
2. Pan from volunteers packing the lunch boxes and put them into a box
3. Pan of the restaurant
4. Various of staff preparing food
5. SOUNDBITE (English) Koh Seng Choon, executive director of Dignity Kitchen:
"It's important to help the disabled or the disadvantaged people, because they are the society's bottom of the pyramid. They are the people who need help. If we can get them a job, they will be out of the poverty cycle."
Located smack in the middle of Hong Kong's bustling Mong Kok neighborhood, Dignity Kitchen offers an array of mouthwatering Singaporean fare _ from piping-hot laksa (noodles in a spicy coconut milk broth) to fragrant slices of chiffon cake flavored with the essence of pandan leaves.
But what sets Dignity Kitchen apart from other restaurants in the city is that it is a social enterprise, almost entirely staffed by employees with physical or mental disabilities. The restaurant trains employees to prep food and cook, as well as serve customers.
"It's important to help the disabled or the disadvantaged people, because they are at society's bottom of the pyramid," said the restaurant's founder, Koh Seng Choon, a sprightly 61-year-old Singaporean entrepreneur who launched the restaurant in January.
"They are the people who need help. If we can get them a job, they will be out of the poverty cycle."
Ultimately, Dignity Kitchen aims to place its employees in other jobs in the food and beverage sector so it can then welcome and train new groups of people with disability.
Koh first came up with the concept in his hometown of Singapore, but later decided to do the same in Hong Kong after the city's government invited him to open a branch.
Occupational injuries and disabilities , Personnel , Business , Disability rights , Welfare of the disabled , Human welfare , Social issues , Social affairs , Disability rights , Human rights and civil liberties