Terms and conditions

tomato-web T&C

Ordering and Payment Schedule

A non-refundable deposit (25% or minimum $2000) is required to secure availability of chosen time and date (or full payment if total value is under $5000).  The remaining balance is due  7 days before the event date to cover preparation of ingredients. In event of late payment, we shall do our absolute best but may have to make changes to your menu or other details without notice.

Location venue and time of event must be confirmed in writing at time of deposit payment.

Bookings and instructions must be confirmed in writing by the client minimum of 7-days before event date.  HKPC Ltd will not be liable for any misunderstandings arising from changes not confirmed in writing or requested after this time.

Events on public holidays and key dates may be subject to special conditions.

Payment Methods

HSBC transfer (preferred option)

ATM transfer / direct deposit

Cheques payable to ‘Hong Kong Personal Chef Ltd’ – (n.b. events can only be treated as confirmed after funds are cleared in our bank.)

Credit card payment – (n.b. 5% transaction fee applies.)


Any total cancellation will result in forfeit of amounts due as per the payment schedule above.


Any change of details/cancellation within 7 days of event may result in charges (depending on the amount of perishable food already prepared and costs incurred, possibly up to 100% at the discretion of HKPC Ltd).

In the event of changes due to bad weather, we will do our best to help you rearrange time or take delivery to another location.  If your venue could be affected by bad weather, we recommend that you closely monitor forecasts, and contact us a minimum of 3 days before your event date to see if alternative plans can be considered, as costs may be incurred in line with our cancellation policy.

Delivery Information

We will endeavour to deliver as close as possible to (or before) scheduled delivery time. To avoid impact from unforeseen delays, we may deliver up to 30-minutes before requested time. Please provide contact name and number of the person who will be at the event address to take delivery. The contact person should be contactable 90 minutes before the delivery time.

Deliveries of each order to single location only.  In order to avoid additional charges, deliveries to outdoor locations must be collected at a prearranged time and location with unrestricted vehicular access.

Any hired equipment will normally be collected immediately after the event, at a pre-arranged time.

Parking and Delivery Charges

Please be aware there are labour charges for carrying items upstairs or long walking distance. Please send photos and ask for quotation. If delivery obstacles are discovered upon arriving at the event without forewarning, we do reserve the right to add a labour fee to the invoice (normally $100-300).


If free parking is not available at the venue please inform us  before delivery.

If free parking is not available without forewarning, we reserve the right to charge the actual parking cost back to you.



10.30am – 7.30pm

9.30am-10.30am / 7.30pm-9.30pm


HK Island

$350 per trip

add $200 per trip



$525 per trip

add $200 per trip


New Territories 

$650 per trip

add $200 per trip


Tung Chung

$800 per trip

add $350 per trip


Discovery Bay

$1100 per trip

add $350 per trip


Outlying Islands

Please ask for quotation

Please ask for quotation


Please note there are additional delivery charges and carrying fees for bulky/large items e.g outdoor items (such as BBQs).



Some packages include complimentary staff.  When a chef is included for 90 minutes, the first 30 mins is allocated as set-up time and 1 hr service time.  For 3 hours, the first 45 mins and last 15 mins is set up / clean down, with 2 hours service time.  For 4 hours, the first 1 hour and last 30 mins is set up / clean down, with 2.5 hours service time.   Extra hours and staff are bookable in advance at the following rates:

Waiter (min. 4 hours)                            –                         $175 an hour

Chef (min. 4 hours)                               –                         $250 an hour

Executive Chef – Tom Burney             –                         $750 an hour (min. 4 hours)

Some extra charges for staffing may be applied on key dates or public holidays, travel to/from remote regions/after midnight.

Olive-web T&C

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