From university desks to a shared kitchen,

why we opened a small takeaway?

We didn’t open a shop to chase trends. We opened it because we wanted better food for the people around us — the neighbors, the coworkers, the friends who choose quick meals out of convenience, not compromise. This is how two people who met in class, sat side by side through exams and thesis defenses, turned a shared curiosity into something practical and local.

Who we are

• Mr. Elefun — born in Vinh Long and raised in Ho Chi Minh City. A childhood that loved tasting everything led to years working across agriculture and finance. The farm work taught him where good ingredients start; finance taught him how to systemize quality. He is the pasta tinkerer: slow sauces, correct seasoning, and an insistence that a takeaway bowl must still respect technique.

• Ms. BeoBeo — also born in Ho Chi Minh City, a finance professional by day and a matcha obsessive by choice. She studies tea, method and balance — how leaf, water temperature and milk change a cup. Her mission: make matcha approachable while keeping its nuance.

How it started

• University days: sat side-by-side in lectures, worked on the same projects, defended the same graduation thesis. They became friends who argued about flavor and preferred coffee roast.

• After work experiments: weekends became testing labs — pasta batches, espresso pulls, matcha whisking. Friends were the toughest critics.

• Travel research: driven by curiosity, they took hundreds of short trips across Asia — street stands, family kitchens, quiet cafés — not as tourists, but as students of taste. They learned what textures and balances sit well with Vietnamese palates and what techniques matter most for consistency.

• Launch decision: after months of trial runs, neighborhood deliveries and saving spare hours from office jobs, they opened an online takeaway: no dining room, no pretense—just thoughtfully made bowls and drinks for busy people.

What we learned on the road

• Ingredients matter most. Even a simple tomato sauce fails if them are off.

• Technique scales better than shortcuts. Train more, rely on fewer tricks.

• Not everything foreign fits local taste — adapt without losing the essence.

• Speed and quality can coexist if you design for both.

Our promise

• We make food that respects tradition and practice.

• We keep recipes honest — no fillers, no fake “artisanal” claims.

• We balance craft and convenience so you get a proper dish, quick.

• We treat customers like neighbors — direct, respectful, reliable.

A day in our life

We balance office hours with early mornings and late-night prep. Elefun calibrates sauces and checks proteins; BeoBeo tests matcha every morning and revisits every espresso profile. We batch where it helps consistency and finish to order so the takeaway bowl still arrives hot and right.

"We opened this shop because we believe good, honest food should be reachable. If you want practical care in your takeaway — a bowl made by people who appreciate the work behind it — come try us."