Buying guide
How to equip a Chinese restaurant kitchen overseas
A practical checklist for opening a Chinese or Asian restaurant abroad: what belongs in a complete kitchenware set, and what to buy later.
Start from the kitchen job, not a shopping list
New restaurant owners often buy piece by piece: a wok here, bowls there, utensils from a local wholesaler. That works until opening week, when gaps appear — not enough prep containers, wrong ladle sizes, no spare serving ware. A better approach is to equip by function.
Core zones for a Chinese / Asian kitchen
- Cooking — woks, pans, steamers, stock pots, lids
- Prep — boards, cleavers, bowls, strainers, scoops
- Holding & storage — food containers, racks, bins
- Service — serving spoons, platters, table support items
- Cleaning — basics that survive the first month of service
Size the set by seats
A 20-seat takeaway kitchen does not need the same depth as a 60-seat dine-in room. Seat count is a simple way to choose a starting kit, then adjust for menu complexity (hotpot, BBQ, dim sum, etc.).
What to postpone
Heavy refrigeration, dish machines, and specialized long-lead equipment can follow local rules and electric standards. Many overseas openings benefit from sourcing commercial smallwares and cookware as a complete set from Guangdong first — then filling heavy equipment locally.
How Lucky Kitchenware approaches this
We are standardizing kit concepts for roughly 20, 40, and 60 seats, built from Guangdong wholesale supply for Chinese and Asian restaurant openings. Detailed SKUs will publish as we lock packing standards.