10 mins with...

VIOLA CHENG, founder and chief executive officer of Good Food Enterprise

What is the business model of Good Food Enterprise?

Good Food Enterprise is a Taiwanese social enterprise that uses technology to manage chain restaurants and their staff. We focused on employing the financially or socially disadvantaged, solving food waste and encouraging environmental sustainability. Thirty percent of all net income is set aside to support staff through funding and/or mentoring. I am also behind the Good Share app, which develops a cloud electronic, paperless system to promote environmental protection and develop a system to help shops and restaurants share what soon-tobe expired food they have to donate.

What has been your most memorable experience thus far through Good Food Enterprise?

It's when we brainstorm on new ideas, focus on project delivery, and align our strategies. It's always exciting to work with experts from multiple disciplines. And there’s also great with drinks and food with the colleagues at the end of the day.

Has any meal impressed you lately?

I was at The Top recently, a restaurant located at the top of Yang Ming Shan, Taipei. The atmosphere of this restaurant is similar to that of a beach villa - minus the sand - and their comfy couch seats add that extra chill factor. There are mini BBQ grills filled with a wide array of meats for you to choose from. I went for the Angus Beef and A-class Sirloin. And if you squint your eyes, you might be able to spot Taipei 101 and Shin Kong Life Tower.

What’s your favourite comfort food?

Hotpot. The mala hotpot at Chan Chi Hot Pots Lab is a personal favourite. There is complexity and depth of the flavours from their broth. Their ingredients are extremely fresh.

How do you achieve work-life balance?

Is that the concept where work:life is 80:20, or the one where it’s 90:10? In my case, there’s no such thing as a work-life balance. I adore my job

(I see it less as a job than a lifestyle).