Our story · 物語
箱の中の小さな世界

A box is a whole world,
if you pack it right.

"The lid closes on what we made that morning — and what the season gave us."

The journey 旅 路

From a master's stove in Zhejiang to a window on Amstelveenseweg.

四 驛 Four stops
Childhood
Zhejiang
浙 江
Under his father, Chen Huirong's stove
Age fifteen
Guangdong
廣 東
Cantonese cuisine, a second tradition
Age eighteen
Rotterdam
鹿 特 丹
Head chef, Wing Wah restaurant
Today
Amsterdam
阿姆斯特丹
Bento House, the second chapter
The chapters 章

Four leaves of one book.

四 葉 Chapters 一 — 四
一
No. 01 · Zhejiang
A master's kitchen.
Zhejiang, the father's kitchen
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Zhejiang, the father's kitchen 家傳
Ch. 01 · Zhejiang

A master's kitchen.

家傳 — the inheritance

Chen Huirong — patriarch of the family, and a recognized culinary master in China. His work earned him international renown as a judge for the World Cuisine Federation, and his commitment to teaching made him a respected instructor at five professional culinary schools across Zhejiang province. From a very young age, he passed his craft down to his son, Chen Jun — the grammar of Hangzhou cuisine, taught at the stove.

二
No. 02 · Guangdong
South, for Cantonese.
Guangdong, age fifteen
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Guangdong, age fifteen 南下
Ch. 02 · Guangdong

South, for Cantonese.

南下 — going south

Eager to widen his horizons, Chen Jun journeyed south from Hangzhou to Guangdong at fifteen — a different province, a different grammar of flavor. He spent those years delving into the subtleties of Cantonese cuisine; a second tradition learned in a second kitchen.

三
No. 03 · Rotterdam
A head chef's apron.
Wing Wah, Rotterdam
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Wing Wah, Rotterdam 渡海
Ch. 03 · Rotterdam

A head chef's apron.

渡海 — the crossing

At eighteen, Chen Jun followed his father to the Netherlands. He served as head chef at Wing Wah, a once-popular Chinese restaurant in Rotterdam — the family's first foothold in this country, and his first kitchen to run.

四
No. 04 · Amsterdam
A new lid on an old rice pot.
The Amstelveenseweg counter
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The Amstelveenseweg counter 再出發
Ch. 04 · Amsterdam

A new lid on an old rice pot.

再出發 — a fresh start

Bento House is a second chapter in the same family kitchen. A small Japanese counter on Amstelveenseweg — twenty-eight square metres, one pot of rice, a window onto the street, a stack of warm boxes waiting. The counter is Japanese. The hands are Chinese. The standard is the one Chen Huirong passed down.

同 じ 朝
Same morning. Same standard.
One book, four leaves.
The makers · 作り手

Two generations,
one small room.

Father and son.
Everyone washes rice.
Portrait — Chen Huirong
Patriarch · master chef

Chen Huirong陳惠榮

A recognized culinary master in China. Judge for the World Cuisine Federation. Instructor at five professional culinary schools across Zhejiang. Taught his son at the stove, from a very young age.

Portrait — Chen Jun
Head chef · son

Chen Jun陳俊

Hangzhou by birth, Guangdong by study, Rotterdam by apprenticeship. Former head chef at Wing Wah. Now runs the counter on Amstelveenseweg — the same standard, a different lid.

What we stand on

Four small rules.

None of these are negotiable. They're why the shop is the way it is.

No. 01
Seasonal.旬

The menu rewrites itself with the market. If it isn't in season, we don't pretend.

No. 02
By hand.手作り

Nothing is pre-cooked off-site. Two pairs of hands, one small kitchen, one day at a time.

No. 03
No waste.無駄

We cap the day at 120 boxes. Returnable lacquer boxes. Vegetable trim becomes tomorrow's stock.

No. 04
Fair price.正価

Priced for a good lunch, not for a quiet flex. Most boxes land between €9 and €18.

一 期 一 会

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or feed your team.

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