10 mins with...
RYAN CHEUNG, chief executive officer and co-founder of Presslogic
What is the business model of Press Logic?
Presslogic is a technology start-up that uses data-driven analytics system combined with in-house formulas to push results in various social media platforms. We use data to build highly effective media networks in the digital world.
Our clients include City University of Hong Kong, Technological and Higher Education Institute of Hong Kong and Cloud Expo Asia.
Were there any difficulties faced in building the company?
In the beginning, no one was willing to engage our unique date-driven analytic service. We pressed on for two years before we decided to step into the digital media and content marketing businesses. That move paid off. We have now successfully raised Series A+ funding of U$10 million from Meitu, China’s leading image processing and social sharing platform.
In addition, we will be launching our first UGC mobile app ‘Girlstyle’ and website under Girlstyle.com branding in Hong Kong followed by Taiwan, Singapore, India, Korea, and Malaysia by the end of 2019. This user-generated content platform will enable users to post content and comments within the female community. It empowers women to record every day of their lives and share their feelings and comments within the community.
Share a memorable meal you have recently had overseas.
I was in the U.K. a few weeks ago, and headed to one of my favourite steak places, Hawksmoor Seven Dials in Covent Garden. I am a big fan of their aged steaks and bone marrow. I also met up with some friends in Bournemouth, where Rick Stein has recently opened a restaurant. I love skate and previously had it with browned butter and capers, which was very good. This time I had the sole meunière, which again, was cooked on the bone to perfection.
What’s your idea of a perfect foodie holiday?
I love Mediterranean food so I’m looking forward to going to Greece with my family and indulging in fresh produce and seafood from the Aegean Sea. We plan to spend some time in Athens and the island of Mykonos, and I can’t wait to try the traditional Greek fish baked in thyme salt crust and served with freshly roasted vegetables.