10 mins with...

RYAN CHE­UNG, chief ex­ec­u­tive of­fi­cer and co-founder of Press­logic

Epicure - - EPICURE NEWS -

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.

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