Thursday Trader Talk – Fuku – Hatch

In this week’s Thursday Trader Talk we hear from Anna Sung founder of Fuku, Hatch’s home to incredible Asian inspired street food.

The name of my space/restaurant is: Fuku Asian Kitchen.

I create: Delicious pan-Asian favourites. Taking my ancestors recipes passed down from generations to create delicious authentic food with a modern day twist. 

I got started: My love for food is how I ended up back in the food industry. Speaking passionately to people about my visions and ideas eventually led me to Hatch. 

I take inspiration from: My childhood. Fond memories of precious moments with my family eating dinner before they started work in their takeaway. We would create makeshift tables from tubs and gather around on small plastic stools. We took this moment to appreciate life. Enjoying our food in silence and savouring every morsel of home cooked food made with love from the heart. I recall the delicious fragrant aromas coming from the kitchen, as my mom prepared a feast on her one day off from work. Whilst family time was a scarcity, we always had food on the table, which defined hard work and sacrifice. ‘Where we find food, we find love’.

My/our typical day: Creating delicious food for our customers. Obsessing over details of presentation, flavours and quality. Dreaming up new menu items. 

Before I did this I: I graduated from University as a Quantity Surveyor. After working in the construction industry for a few years, an opportunity gave me a new start in the food industry. That big career change led me to opening my own start up Fuku. 

The best thing about my job is: Reading happy positive reviews on google or Instagram, it automatically makes everything OK. 

The worst thing about my job is:  Not being able to take myself away from work, because I see work as a project/hobby I am very passionate about. 

Favourite item on our menu right now: Sweet Chilli Sea bass. Sea bass is my favourite fish and this is o-MEGA tasty food for the soul. 

You should visit us to discover/taste/experience: Real Asian flavours cooked by chefs with true Asian heritage. Putting a modern day twist on our childhood favourite meals. 

My favourite thing about Hatch is: The community spirit. I’ve met many wonderful and inspiring humans who have taught me so much already 

In my spare time I:  Eat out and do laundry. 

My top tip to other independent traders would be:  “Don’t find fault, find a remedy” Keep moving and never stop evolving