About
The story of the
Peach Blossom Spring
isn't finished
In 421 CE, the poet Tao Yuanming wrote a short piece called 《桃花源記》 — The Record of the Peach Blossom Spring. It tells of a fisherman who stumbles through a forest of peach trees and finds a hidden village: fertile fields, clear ponds, groves of mulberry and bamboo, people living quietly at peace.
Sixteen hundred years later, 「桃源」— the Peach Spring — still means, in every Chinese reader's imagination, the same thing: clean land, honest food, a quiet life.
"Fertile fields, clear ponds, groves of mulberry and bamboo. Paths criss-crossing, the calls of chickens and dogs carrying across. People came and went, tending the land; their clothes plain as anyone else's. Old and young alike — all at peace, content."
But in Hong Kong in 2026…
It has become harder and harder for a working kitchen to find a supply chain it actually trusts.
Produce from the wholesale markets may have left the field a week ago. Labels like "local" and "organic" are everywhere, but who's checking? Ingredients arrive at the back door with a delivery note and nothing else — no farmer's name, no harvest date, no story.
Chefs who care about what they serve want to tell diners something real about the food. They reach for it, and find nothing in their hand.
So we made Tou Yuen Coi Gei
We are not an ordinary produce supplier. We are record-keepers.
桃源 / Peach Spring — every working kitchen deserves a clean, honest, traceable source of ingredients.
菜 / Vegetables — we do one thing: deliver the freshest, most carefully chosen seasonal produce to your back door.
記 / Chronicle — each box ships with a written record, the way Tao Yuanming kept record of his village. Farmer's name, farm, harvest date, the week's weather, a line of his poetry. Something the chef can put on the table.
One chronicle a week. One basket of freshness.
Fields to your restaurant.
Timeline
Our history, in the short form
421 CE
The Chinese poet Tao Yuanming writes 《桃花源記》 — the Peach Blossom Spring — describing a hidden utopia of fertile fields and quiet contentment.
Spring 2024
We walked through a small farm in the New Territories and realised that chefs almost never know where their produce actually comes from.
Summer 2024
First trial boxes go out to two Hong Kong kitchens. The first chronicle is hand-written.
2025
A restaurant in Central starts printing our chronicle at the bottom of its menu. Diners begin asking: which farmer?
2026
Tou Yuen Coi Gei officially launches for Hong Kong restaurants, cafés, hotels, and organizations.
The founder
One person, one thing
I'm the founder of Tou Yuen Coi Gei. I run this alone.
I come from a tech background, but I also love to cook and love classical Chinese poetry. After a few trips to local farms, something was obvious: there are a lot of serious small-holding farmers in Hong Kong, and the moment their vegetables enter the wholesale market their story disappears.
Tou Yuen Coi Gei is my answer. I attach the farmer's story to every box of vegetables, and take it to the kitchens that actually care what they're serving.
No VC, no employees, no distributor in the middle — I work directly with a handful of farmers and pack every box myself. If that's the kind of supplier your kitchen wants, we should probably talk.