One Wok,
The whole story, told in five entries. It is shorter than most restaurants would make it, because most of it was just cooking.
From a Rented Unit
The short version, one year at a time.
One wok, eleven streets
Dina rented a unit in Dzorwulu with a single burner and a borrowed scooter, and delivered to eleven streets she could reach in under twenty minutes. Forty covers a week, all of them in boxes.
The board doubled
Kwesi came home from Singapore and took the pass. The board went from nine dishes to twenty-two, the zones went from eleven streets to four suburbs, and we crossed ten thousand orders holding a 4.8.
Lagos Avenue
We took the lease on a forty-two cover room in East Legon and spent four months on the lighting alone. Nothing on the board changed. People who had eaten our food for two years finally saw where it came from.
The sushi counter
Mei built the counter and put us on the map for something other than noodles. Fifty thousand orders since the beginning, and a queue on Friday nights that we are still slightly embarrassed about.
Both at once, properly
Two passes running off one kitchen — one plating for the room, one boxing for the road — so a busy dining room no longer means a slow delivery. This was the whole idea in 2022. It took four years to actually do it.
Four Years On,
None of these are the reason we do it, but they are the reason we can keep doing it.
50k
Orders since the first scooter run
8
Delivery zones across Accra
22
People on the payroll
We Deliver
Same kitchen, same chef, same twenty-eight minutes — wherever you are on this list.
Average delivery time
28 minutes
